For a small monthy subscription, a new online learning resource promises to help you and your staff become well-rounded coffee professionals
With the need for quality training in mind, Barista Hustle has created Barista Hustle Unlimited, providing access to an online training and education resource for individuals or staff teams. The resource incorporates the Knowledgebase, where members can ask and vote on questions.
Caffeine tried the course and found it intense and thorough, and learned a great deal, especially when trying out its lessons simultaneously alongside studying. We caught up with Barista Hustle’s founder, Matt Perger, to ask him about the course.
We detected the influence of coffee consultant and author Scott Rao on the Barista Hustle brewing course, but taken to another level. Who are the key people you’ve learned from?
We’re close friends with Scott Rao – he has mentored us in many areas. Beyond that, all Barista Hustle course content is filtered through an amazing group of beta testers, including World Barista Champions Agnieszka Rojewska and Gwilym Davies, and coaches and judges. We also draw a lot from the work of EE Lockhart and Ted Lingle, who wrote two of the seminal works on brewing. More recently, we’ve established a strong connection with Professor Steven Abbott, the author of many free ebooks on extraction science.
Who is the course aimed at? Does it suit a particular type of learner?
Denne historien er fra Issue 36-utgaven av Caffeine.
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Denne historien er fra Issue 36-utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
