A Wide Thought Distribution About Grinding
A slightly more conversational and open-ended post
VST:WTF Part 3
Understanding more about the EK43 and why it makes coffee taste better. Part 3.
VST:WTF Part 2
Now that I’ve covered what a refractometer is and how it works, it’s important to understand what it can and cannot do.
VST:WTF Part 1
A lecture called ‘VST:WTF?’. It’s a two hour long foray into the science of measuring coffee with a refractometer.
The Death Of The Death Of The Barista
Super-automatic espresso machines are getting better. I think it’s safe to say that in the not-too-distant future, they’ll be able to make coffee as consistently as a well trained barista.
The Holdswhirl EK43 Distribution Method
Temperature Equilibrium Calculator
A calculator for espresso equilibrium temperature
Temperature Equilibrium In Espresso
How important is precise machine temperature control on a busy bar?
You Want A Bold Coffee? Great!
Guests can only express what they want in the terms they know, and for many coffee consumers, the number one term they know is bold.
Please Don’t Polish When You Tamp
Why we don’t recommending spinning when tamping
Interview: Hidenori Izaki on Service
Interview with 2014 World Barista Champion, Hidenori Izaki
How Hard Should You Tamp?
Tamping for espresso is riddled with an incredible amount of folk-knowledge. When I was taught espresso in 2008, I was told to practice tamping on bathroom scales (I admit I don’t remember what the prescribed weight was). Today I’d like to shed some light on tamping pressure and how easy it is to get it right.
Nutation: An Apology
Back in the 2013 World Barista Championships, I used a tamping style called ‘nutation’ for all of my espressos – this is why I don’t recommend it.
The Difference Between Australian & US Coffee Service
The most important difference between coffee service in Australia and the United States.
How to Distribute by Tapping
Breaking down espresso distribution technique.
10 Questions & Answers With Matt
To celebrate 10,000 subscribers, Matt did a live Q&A.
????10,000????
To celebrate 10,000 subscribers, we’re doing a live Q&A this Friday.
The Barista’s Guide to Bulletproof Coffee
We dive deep to get to the buttery-bottom of the Bulletproof Coffee craze.
How to Serve Addicts
Coffee is a drug, and its service is determined by the habits and rituals of addicts.
Espresso Recipes: Putting It All Together
The finale of our series on Espresso Recipes
Espresso Recipes: Time
Time is the last component of our 3-ingredient espresso recipe. It’s measured in seconds, starting when the pump starts, and ending when the pump stops. Time is the least important variable in any espresso recipe, but it can still make or break an espresso. You might have a 20g dose and a 50g yield, but if it’s coming out in…
Espresso Recipes: Understanding Yield
Yield, the second component to every espresso recipe, is simple to measure but a little more complex to understand and apply. Very simply, it’s the weight of the espresso in the cup. More yield means more espresso in the cup. Less yield means less espresso in the cup. This week I’m going to explain yield…
Towards a Tip-Less Café
Tipping as an institution has all sorts of problems.
Tipping For Hospitality: Theory and Practice
Why people tip, how to maximize your own tip earnings, and why that all can be problematic.