Podcasts about barista hustle

Greetings earthlings.  Today we are joined by Matt Perger, a two time world champion barista, award-winning writer, Founder of Barista Hustle and coffee roaster from Melbourne!  We're asking Matt - Is AI friend or foe?! Join us as we deep dive into AI in the coffee industry - from the AI you didn't even know you were using, to its role in optimising logistics, automating coffee shops, and tracking consumer behaviour.  Matt has always been pushing the boundaries of coffee science. He's the Barista who popularised using the EK43 grinder for espresso, sieved coffee grinds for uniform particle size in the WBrC and designed his own tamper (amongst other things). It was epic to hear his take on the future of the industry - he's a self proclaimed technooptimist! In Coffee (fake) News: Articles circulate claiming a cup of coffee will now cost $12 in Australia, but where are we pulling this number from?  Plus!! The hot takes are just getting hotter, with a new city potentially overtaking Melbourne as the coffee capital..? We also deep dive into our dream coffee setup if money were no object! If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! It was such a fantastic and informative episode. Massive thanks to Matt for joining the show and sharing his wealth of knowledge. Find Matt at - @matt.perger Instagram:https://www.instagram.com/matt.perger/?utm_source=ig_web_button_share_sheet Barista Hustle - @baristahustle Instagram:https://www.instagram.com/baristahustle?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Get more information on AI at - https://www.lesswrong.com/  Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

When was the last time you picked up a cappuccino with a mountain of foam perched on top? Maybe these are the cappuccinos you make every morning at home.I personally really, really dislike them! The foam is cold, raspy, and gets in the way of the actual coffee liquid.How much better would your mornings be if, instead, your cappuccino had that creamy, silky “microfoam” you find in a specialty coffee cafe?In this episode, I take you deep into the bubbles of latte foam to show you what makes them, what destroys them, and how you can craft mouth-melting lattes. Along the way I also settle the big debate: what is the actual difference between regular Oatly and Oatly Barista Edition!? ---------Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyTry Oatly Barista Edition (this episode's sponsor) for yourselfWant to listen to more documentary podcasts about coffee? Check out my other show, Filter Stories Go deeper into latte foam science!Measure your latte foam's bubble size! Marvel at tetrakaidecahedra foam for yourselfCheck out Steven Abbott's brilliant science websiteLearn how to create microfoam with Lance HedrickStudy milk science with Barista Hustle's online coursesConnect with my very knowledgeable guestsSteven Abbott - websiteRituja Upadhyay - LinkedInNidhi Bansal - LinkedInThom Huppertz - LinkedInSofia Eldhe - LinkedInToby Weedon - LinkedInThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsTraboccaEversysOatlyFiorenzato

Imagine you've got a cup of coffee in front of you. You haven't tasted it yet. You therefore don't know what it tastes like, right? Wrong. Some scientists argue that you actually do know what it will taste like (more or less), and the act of tasting simply confirms what you have already imagined it will taste like. And that's because a growing body of research is revealing that sight, sound and touch all affect your expectation of a coffee's flavours. In this episode, I explore how certain sounds might make your coffee taste sweeter, while other sounds translate to bitterness. And I expose how some cafe owners might be ruining the flavours of the high-end specialty coffee you paid for without even realising it. In the second half, I show you why so many of our scientific questions about coffee are going unanswered. I take you deep into the future of coffee science by explaining who's doing research into coffee science, why they're doing it, how much it costs and how you can get involved. ----------Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyExplore the technology behind Fiorenzato's AllGround home coffee grinderWant to listen to more documentary podcasts about coffee? Check out my Filter Stories podcast Get more involved in coffee science!Buy Brita Folmer's The Craft & Science of CoffeeRead the Specialty Coffee Association's 25 Magazine for cutting edge insights into coffee science, business and sustainability, including Charles Spence's article on sonic seasoningPartner with the Coffee Science FoundationExplore Felipe Reinoso Carvalho's sonic research, including Diego Campos' winning World Barista Championship routineApply to study at the UC Davis Coffee CentreDo an online course with ZHAW's Coffee Excellence CentreSubscribe to Barista Hustle and complete their online coffee coursesBecome a member of the Barista Guild, Coffee Roaster's Guild, Coffee Technicians Guild and attend their events!Connect with my very knowledgeable guestsCharles Spence - Academic profileFabiana Carvalho - InstagramJanice Wang - LinkedInFelipe Reinoso Carvalho - LinkedInChahan Yeretzian - LinkedInBill Ristenpart - Academic profilePeter Giuliano - LinkedInJenn Rugolo - LinkedInGiulia Bagato - LinkedInDenis Girardi - LinkedInThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsTraboccaEversysOatlyFiorenzato

Let's talk about puck preparation. The world of espresso has evolved tremendously with the expansions of home brewing and forums. Whenever something new comes up, I always take my time to test it before adopting it into my routine. For the puck preparation, I keep it quite simple, a dosing cup that fits into the portafilter, a WDTtool to break any clumps, a distribution tool, and a tamper from Barista Hustle. The most important things about puck prep are uniformity and consistency. Like in pour-over, if you can perform a pre-infusion, that's better, but not necessary, it will help the main extraction to be more uniform. Feel free to share your thoughts and ideas on the content we approach every week. If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee Check our latest coffee offerings here: https://www.memlicoffee.com/shop To subscribe to our coffees, visit: https://www.memlicoffee.com/subscript... Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop __________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7... Podcast: https://www.memlicoffee.com/memli-cof... Email: mehmet.sogan@memlicoffee.com

SCI Cupping ProtocolsSamuel Gurel: Welcome to the SCI coffee business podcast, where our goal is not only to help you understand coffee better, but to run a better coffee business and hopefully a more sustainable coffee business.[00:00:16] This week, SCI is launching their new cupping protocols. These cupping protocols have been in the works for more than a year. So the question is: what is the job of a cupping protocol? Well, when we evaluate coffee samples, if we prepare them differently, then we may be noticing the differences in preparation and not the differences of coffee.[00:00:42] So the goal of a good cupping protocol is to minimize the amount that you're tasting the differences in roast and preparation and maximize the amount that you can taste the coffee so that you can get the best evaluation possible of that coffee sample. So why new cupping protocols? SCA has long had their cupping protocols and Barista Hustle launched their new cupping protocols and SCI is now launching theirs. And SCA has announced that they are looking at updating their cupping protocols. So there's been a lot of focus on cupping protocols, but why did SCI feel that it needed to have its own cupping protocols? The answer basically comes down to a survey we did where we looked at coffee professionals, specifically those who were high up in the area of coffee. These are instructors at CQIQ greening program, and these are people that teach for SCA and these are the world's leading cuppers. And what we ask them is: "Are you using Agtron 63 for your sample roast preparation?"[00:01:50] And the answer we got back was not surprising. The answer was no. The answer was no, that's too dark. And we found that to not be necessarily unanimous across the industry, but it's definitely ubiquitous. It's clear that a vast majority of people are roasting lighter than the 63 ground coffee Agtron score.[00:02:15] So once we decided okay, this is a problem, then the question became, well, how do you solve that problem? How do you find the best roast level for your cupping protocol? And an experiment was developed with which we would take the same coffee and roast it to multiple different levels. We would take one coffee sample and roast it from way too light to way too dark. And then we would evaluate it on the cupping form and see, where do you get the peak aroma, peak sweetness, peak acidity, and the most observable and nameable flavor descriptors? And so when we did this, the results we got back were clear that all coffees have a range with which they can be best evaluated.[00:03:06] Once we had done this with one coffee, we decided to repeat it with multiple different coffees from different growing regions and different processing methods, roasted on different kinds of machines so that we could understand how these protocols would work with different situations. But in each individual experiment, there was only one coffee that was being evaluated. So the results were that the Agtron 75 minus 10 plus five was really the best Agtron for evaluating specialty coffee.[00:03:53] Once we had finished looking at the roast levels, we decided that we should also look at ratio and these two are not completely disconnected. If you think about it, as you roast a coffee darker, you lose weight and water and moisture and the coffee actually gets easier to grind and easier to extract. So the darker roast coffee you're going to get for the same amount of weight of coffee, you're going to get more extraction.[00:04:24] So as you roast samples lighter, you might need more coffee. So our experimental results found this: we ran multiple different experiments, again using different coffees, and what we found was that a cupping ratio of 1-to-17 is really the ideal cupping ratio. That if you go with less coffee, like a 1-to-18, or with more coffee, more than 1-to-16, that the samples were not as easy to evaluate clearly whereas if you got up to 1-to-18, you were getting too watery to really assess the coffees and if you got down to a 1-to-16, you're really getting too strong of a coffee to really get the delicate nuance of coffee. So that's how we came up the 1-to-17 ratio plus or minus one. [00:05:18] So let's talk about that for a minute. You'll notice that with a lot of protocols, they'll just have one target number. But if you look at any kind of industry standard in any kind of laboratory, there's always a range. Now you may have a target you're trying to hit within that range, which may be the center of the range, or it may not be the center of the range, but there's always a target and a range. All standards should have a range and a target. So that's the unique thing about the SCI standards. We always have a target and a range. So an Agtron target of 75, but a range of 65 to 80. And with the ratios, there's a target of 1-to-17, but because of variations in your scale and water and cup size, you're never going to get exactly, exactly 1-to-17 unless you cut beans in half, right? Because we're using individual whole beans. So, because of that, we have a range from 1-to-16 to 1-to-18. Now that's not used to give people creative liberty to just do, "Oh, like 1-to-16 better [or] I like 1-to-18 better." No, the goal is always to make it as consistent as possible. But you gotta have a clear range with which if you get outside of that, you're now too far from that target to be acceptable.[00:06:41] These cupping protocols were designed with one thing in mind. The goal of SCI is always to help the coffee industry grow. To help coffee farmers. And we believe this cupping protocol has the potential to yield better results. As we roast coffees lighter, we can discover more of the origins. We can celebrate more what the coffee farmers intended to do with the coffee. Also, one of the things that is changing in the industry is different processing methods like honey processes and natural processes, and all kinds of variations from lactic acid, carbonic maceration, whatever whatever, are being used - and what we found with these experimental processing methods that the lighter roasts are really helping bring out the nuance in those where if they're roasted to an Agtron 63, it's much more difficult to really celebrate what farmers intended to do. So at SCI our goal is always help coffee farmers. [00:07:40] And so we hope that this tool will be used. And we hope that as the industry progresses that this will be a great tool for the industry. And we'd love your feedback. We'd love you to use this new protocol. See how you like it. I'm sure there's always room for change. We look forward to hearing your great ideas on how we can change and make this better. Thank you so much for listening and we'd love for you to go to SCI.coffee and leave us a question for this podcast. We've already received lots of great questions. We'll start listening to those soon. We would love to hear your questions, especially related to current issues right now that SCI is dealing with, which is the SCI cupping form, the SCI protocol, and also our coffee shop success initiative. Anything to do with any of these, especially any struggles you might be having with your coffee shop, we would love to hear about that. Thank you for listening. 

Channeling. The word which incites fear in the hearts of the coffee people. If Good is the enemy of Great according to Jim Collins, Channeling is the Enemy of Coffee according to...well, me. What is it? Why should it be avoided at all costs? And most importantly, HOW can we avoid channeling in our espresso craft at home? Thanks to this sweet article/resource by Clive Coffee, we'll dig in to the first two questions first. Thanks to Jonathan Pascual, the owner of Taproom Coffee & Beer in Atlanta GA, we'll spend most of the episode digging in to the all-important "HOW" question. My biggest takeaways from Jonathan's advice were: --> Get rid of clumps! --> Even distribution of grounds in the portafilter is probably the #1 most important technique --> Learn the "palm tap" technique (see Clive Coffee article!) --> Don't overthink the Tamp Big thanks to @TaproomCoffee and Jonathan Pascual for the time he took to share such great advice. If you're local or visiting Atlanta, you need to check them out! Oh, and Here's another article by Barista Hustle if you want to get a little more nerdy with the science of coffee extraction! --- Send in a voice message: https://anchor.fm/craftyourowncoffee/message

Barista, Roaster, Green Coffee Buyer and Researcher, Matt Perger is a true purveyor of coffee. He's won multiple competitions, including the World Brewers Cup in 2012, World Coffee in Good Spirits Competition in 2014 and placed twice in the World Barista Championship - third in 2011 and second in 2013. Matt is often recognised in the coffee industry for his publication, Barista Hustle. He's a partner at Sensory Lab Coffee Roasters and also works with St Ali in Melbourne, Australia.  In Matt's words, he loves ‘details, science and taste'.

En este episodio entrevisto a Ximena Rubio, barista mexicana de Quentin Café en Ciudad de México. Ximena fue supervisora de los voluntarios en el SCA. Hablamos de la representación de los latinxs en los campeonatos mundiales y de la nueva plataforma de Barista Hustle en Español. 

Mike Tria is back with Matt and they found a coffee the can't recommend! That's it, we've found a coffee we couldn't recommend and we rolled with it - many thoughts on what good marketing and sneaky branding can do and might have decided we should be doing blind tastings moving forward. Probably not going to happen! Sign up for website updates at StatesofCoffee.com

Coffee education can often be a mixed bag. While resources presenting information on coffee and barista work abound, it is hard to come by reliable and well researched best practices that will genuinely help you make better coffee. Enter Matt Perger and Barista Hustle. Arguably one of the best coffee education platforms in the world, Barista Hustle focuses on providing trustworthy foundations in coffee education that you can build your knowledge base on and advance knowing it is built on sure footing. Matt's own propensity for wanting to solve tricky problems in the coffee industry along with relying on a strong community of like minded coffee professionals has fueled the success of Barista Hustle and impacted the global coffee scene in a massive way. Today we sit down with him to discuss what drives him in his pursuit of helping the world make better coffee, the founding principles of Barista Hustle, the importance of being expert in the basics, in-house training, proper use of outside resources, how the educational modules are built, the new Barista Hustle Unlimited education Subscription service, and Matt's advice for what we should focus on in the retail coffee world to do better in training and education.  I am so thankful and honored to print this conversation to you and I hope you both enjoy and benefit from it!  Stay tuned in through the end to hear a clip from upcoming Guest, James Harper's "Filter Stories" podcast. James will be talking with me about the power of story in an episode airing on September 25th. www.filterstories.org    Links for Barista Hustle: www.baristahustle.com Facebook Instagram  Twitter  

Show Notes The Engineered Network (http://engineered.network/) Pragmatic (http://engineered.network/pragmatic) Causality (http://engineered.network/causality) Analytical (http://engineered.network/analytical) What is Wire Wrap (http://www.nutsvolts.com/magazine/article/wire_wrap_is_alive_and_well) Wire Wrap Gun (https://www.specialized.net/jdv-wg800-fully-insulated-wire-wrap-tool-manual-wire-wrap-gun.html) Storming Mortal 017 with John Chidgey (https://stormingmortal.com/17/) Pragmatic 11: Cause And Effect (http://engineered.network/pragmatic/episode-11-cause-and-effect) Causality 20: Stava Dam (http://engineered.network/causality/episode-20-stava-dam) Causality 3: Fukushima (http://engineered.network/causality/episode-3-fukashima) Vic Hudson (https://twitter.com/vichudson1) Pragmatic 30: Coffee with Marco Arment (http://engineered.network/pragmatic/episode-30-coffee) Accidental Tech Podcast (http://atp.fm/) Baratza Virtuoso (https://www.amazon.com/o/ASIN/B006MLQHRG/parpaspod-20) Gaggia Classic (https://www.amazon.com/o/ASIN/B0001KOA4Q/parpaspod-20) Breville Dual Boiler (https://www.amazon.com/o/ASIN/B00I6JGGP0/parpaspod-20) Izzo Alex Duetto (http://www.alexduetto.com/) E61 Group Head (https://foodal.com/drinks-2/coffee/espresso-machines/e61-group-heads/) Baratza Sette 270W (https://www.amazon.com/o/ASIN/B01G82WTZ2/parpaspod-20) Mahlkönig EK43 (http://www.mahlkoenig.com/en_products/EK43-EKK43.html) Beanhunter (https://www.beanhunter.com/) Barista Hustle (https://baristahustle.com/) Lead–acid battery (https://en.wikipedia.org/wiki/Lead%E2%80%93acid_battery) Nickel–metal hydride battery (https://en.wikipedia.org/wiki/Nickel%E2%80%93metal_hydride_battery) Lithium-ion battery (https://en.wikipedia.org/wiki/Lithium-ion_battery) Recommendations Stephen Covey: Put First Things First (https://youtu.be/ciBRcrOgFJU) Hypercritical (http://5by5.tv/hypercritical) Dr. Who: Mummy on the Orient Express (https://en.m.wikipedia.org/wiki/Mummy_on_the_Orient_Express) John Chidgey Twitter (https://twitter.com/johnchidgey) Instagram (https://instagram.com/johnchidgey) Parallel Passion Patreon (https://www.patreon.com/parpaspod) Twitter (https://www.twitter.com/parpaspod) Instagram (https://www.instagram.com/parpaspod) Facebook (https://www.facebook.com/parpaspod) Credits Tina Tavčar (https://twitter.com/tinatavcar) for the logo Jan Jenko (https://twitter.com/JanJenko) for the music

Chad is know for being THE leader in cycling events and clubs in Oklahoma. But he has another passion, Latte Art! We talk about his Barista Hustle pitcher, and the draw of coffee shops to cyclists.

We’re so excited to be joined on the episode by Matt Perger, founder of Barista Hustle and World Brewers Cup champion, talking all about approachability, coffee geekery, cafe vibes, keys to making better coffee at home, and the exciting new roadmap for Barista Hustle. Do NOT miss this episode!

We’re honored to have Michelle Johnson join us to recap the Intersectionality panel from Episode 54. Michelle is the Sprudgie award winning founder of The Chocolate Barista, creative marketing director at Barista Hustle, and a long-time friend of the show. Buckle up and take a listen!

After a quick detour into the business of brewing, we’re diving back into bias—but from a completely different perspective. The morning presentations by Meister, Michelle Johnson, and Jenn Chen in New York introduced us to the effect of bias on the industry as people, influencing our career paths, who we hire as employees, how we treat our customers (and how they treat us), the places in which we choose to operate, and the impact on all of the communities we touch as an industry. This week’s video, presented by none-other than Tamper Tantrum Live veteran Matt Perger, examines how bias affects the other primary part of the coffee industry: our product. “Lemon Juice”, in true Perger fashion, doles out some much-needed tough love in an incredibly approachable way, all whilst looking at how cognitive bias affects everything from our equipment choice to our roasting style. This is, as Matt suggested, truly a look at “five ways to push past your inner Dunning-Kruger”—and a great impetus to think about what we can do to improve coffee quality in the coming years. New Year’s resolution, anyone? --Everything Matt does is focused on consistency, accuracy and deliciousness. People around the world know him as the Barista who popularised using the EK43 grinder for espresso, sieved coffee grinds for uniform particle size in the WBrC and designed his own tamper (amongst other things). He's the World Brewers Cup Champion for 2012, and has placed 2nd (2013) and 3rd (2011) in the World Barista Championships. In 2014, he was the Coffee in Good Spirits World Champion. Matt is a partner at Sensory Lab in Melbourne Australia where he come up with new and exciting ideas to make coffee better. Barista Hustle is where he shares everything he's learnt so far, interacting with the Barista community and exploring the cutting edge of our craft.

 After a quick detour into the business of brewing, we’re diving back into bias—but from a completely different perspective. The morning presentations by Meister, Michelle Johnson, and Jenn Chen in New York introduced us to the effect of bias on the industry as people, influencing our career paths, who we hire as employees, how we treat our customers (and how they treat us), the places in which we choose to operate, and the impact on all of the communities we touch as an industry. This week’s video, presented by none-other than Tamper Tantrum Live veteran Matt Perger, examines how bias affects the other primary part of the coffee industry: our product. “Lemon Juice”, in true Perger fashion, doles out some much-needed tough love in an incredibly approachable way, all whilst looking at how cognitive bias affects everything from our equipment choice to our roasting style. This is, as Matt suggested, truly a look at “five ways to push past your inner Dunning-Kruger”—and a great impetus to think about what we can do to improve coffee quality in the coming years. New Year’s resolution, anyone? --Everything Matt does is focused on consistency, accuracy and deliciousness. People around the world know him as the Barista who popularised using the EK43 grinder for espresso, sieved coffee grinds for uniform particle size in the WBrC and designed his own tamper (amongst other things). He's the World Brewers Cup Champion for 2012, and has placed 2nd (2013) and 3rd (2011) in the World Barista Championships. In 2014, he was the Coffee in Good Spirits World Champion. Matt is a partner at Sensory Lab in Melbourne Australia where he come up with new and exciting ideas to make coffee better. Barista Hustle is where he shares everything he's learnt so far, interacting with the Barista community and exploring the cutting edge of our craft.

Can you claim to really be in specialty coffee if you don't know Matt Perger? The competition wunderkind, creator of the pergtamp, and the creator of the Barista Hustle joins us on episode the thirtieth to talk to us about everything from Melbourne to Malkoenig and mentors to Coffee Masters. Also included in this week's episode: disastrous competition beginnings, all kinds of apologies, when a non-victory is more victorious, fines, and big, new things for the Barista Hustle.Want to hear more? Matt joined us as a speaker in Vienna (2012) to talk about "Macrophobia" and for the 2014 Asia Tour with a talk titled "Brew Local, Think Global". Want to read more? Subscribe to the Barista Hustle here.

Can you claim to really be in specialty coffee if you don't know Matt Perger? The competition wunderkind, creator of the pergtamp, and the creator of the Barista Hustle joins us on episode the thirtieth to talk to us about everything from Melbourne to Malkoenig and mentors to Coffee Masters. Also included in this week's episode: disastrous competition beginnings, all kinds of apologies, when a non-victory is more victorious, fines, and big, new things for the Barista Hustle.Want to hear more? Matt joined us as a speaker in Vienna (2012) to talk about "Macrophobia" and for the 2014 Asia Tour with a talk titled "Brew Local, Think Global". Want to read more? Subscribe to the Barista Hustle here.