Netflix Of Coffee?
Caffeine|Issue 36

For a small monthy subscription, a new online learning resource promises to help you and your staff become well-rounded coffee professionals

Netflix Of Coffee?

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?

Bu hikaye Caffeine dergisinin Issue 36 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

Bu hikaye Caffeine dergisinin Issue 36 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

CAFFEINE DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
The Future Of Decaf?
Caffeine

The Future Of Decaf?

A US company claims its pouch extracts caffeine without harming flavour

time-read
1 min  |
Issue 42
Great Coffee Shouldn't Cost The Earth
Caffeine

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

time-read
4 dak  |
Issue 42
What The F**k...Is Honey Processing?
Caffeine

What The F**k...Is Honey Processing?

Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains

time-read
3 dak  |
Issue 42
The grind
Caffeine

The grind

SEASONAL COFFEE

time-read
1 min  |
Issue 42
Tea with purpose
Caffeine

Tea with purpose

Michelle and Rob Comins explain how tea can be a force for good

time-read
2 dak  |
Issue 42
Ten years on
Caffeine

Ten years on

We celebrate the London Coffee Festival’s first decade with a look at its successes

time-read
3 dak  |
Issue 42
Chocolate and espresso pavlova with fennel roasted grapes
Caffeine

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.

time-read
2 dak  |
Issue 42
Bitter Barista
Caffeine

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

time-read
3 dak  |
Issue 42
What The F**k ...Is The Maillard Reaction?
Caffeine

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

time-read
2 dak  |
Issue 41
Work Wonders
Caffeine

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

time-read
4 dak  |
Issue 41