Lovers of pour-over coffee, have you ever wondered what sort of filter cone is the most temperature-stable? Glass, ceramic, steel, or plastic? baristahustle.com/blog/steel-gla…

New blog post here folks. A noteworthy feature of this post is the finding that the coffee beds in pour-over coffee definitely fluidise; in batch brews they mostly don't; and in espresso they definitely do not. So is that a good thing? baristahustle.com/blog/fluidised…

BH Coaching - Start the year learning something new, with one of our excellent coaches! View their coaching schedules in their profiles here on our website, to find a course, location and time suits you! To find a coach near you, follow this link: baristahustle.com/find-a-coach/?…

New blog post published - How can I tell when it’s time to change my grinder burrs? To read the blog post, follow this link: baristahustle.com/blog/changing-…

Introducing - A new scoring system for coffee. A couple of weeks back, we released a β version of a new 100-point scoring system to our subscribers. It’s time to open this up to everyone. Let us know what you think. Download the new Cupping Protocols here: baristahustle.com/cupping-protoc…

New posters available - How To Cup (Print size: A2). To start downloading and printing, follow this link: baristahustle.com/posters/?utm_s…

We just started writing researching for a new Processing course. Socially responsible advice for farmers from J.N. Wintgens, (2004) in thousand pager: onlinelibrary.wiley.com/doi/book/10.10…

New blog post published - How does the RPM of a coffee grinder change its performance? To read the blog post, follow this link: baristahustle.com/blog/coffee-gr…

South Africa, George Central - Our BH Certified coach Arno van Dyk is ready to help you reach your goals. Take part in one of his scheduled group courses or book individual training, to get your Barista One or Percolation certificate! Coaching profile: baristahustle.com/find-a-coach/c…

This week in the Advanced Espresso course, we explore how temperature affects extraction and solubility. We look at research from Corrochano et al., (2015) that says hotter shots run slower. Has anyone else found this to be the case? sciencedirect.com/science/articl…

Look what happens to the oils in coffee if it gets too hot when it's drying. (Borém, et al., 2008). doi.org/10.1016/j.bios…

Free course launch - The Decision Tree! A free course that helps baristas and cafe owners make informed decisions on how to operate in a world beset by climate change. Read the prologue to this course here: baristahustle.com/blog/course-th… #greenwashing #climate

This surprised us: Research by Avallone et al, (2002) demonstrates that the breakdown of coffee mucilage is the result of the acidification of the fermentation environment rather than via pectolytic enzymes (enzymes that break down pectin) researchgate.net/publication/22…

How was the World Coffee Research #SensoryLexicon for coffee put together you might ask? This fascinating thesis explains the whole project and includes a list of coffees used in the project krex.k-state.edu/dspace/bitstre…

BH UNLIMITED SUBSCRIPTION - 14 DAY FREE TRIAL STARTS NOW! All new customers signing up from today onwards, can enjoy a 14 day free trial period! You can cancel your subscription at any time! Signup to a BH Unlimited subscription: baristahustle.com/education-prod…

Thinking of growing a coffee plant for home? They are shade lovers — but J.N Wintgens (2004) tells us you need fresh seeds. Wintgens recommends seeds should be sown as soon as possible after ripening, when their moisture content is over 50%. But he promises an 90% success rate.

Why is cascara still banned in Europe — it's been 5 years!? Here's an update on what's going on with Cascara's status (or lack there of) as a novel food in the EU: baristahustle.com/blog/cascara-b…