The Barista's Guide to the Galaxy.

Espresso

• Espresso: Why You Hate It and How to Fix It
• Naked Portafilters
• Chefsteps Espresso Class
• Drink Preferences
• Espresso Q&A
• Brew Awesome Coffee Calculator

• Analyzing Dose
• How to Weigh Shots
• Understanding Yield
• Shot Time
• Strength / TDS
• Recipes: Putting it all Together
• How Hard Should You Tamp?
• Espresso Temperature Calculator
• Strength and Dilution Calculators
• The Espresso Compass
• DIY Extraction Tasting
• Distribution
• How to Distribute by Tapping
• Holdswhirl Distribution Method
• For a Good Puck
• Nutation: An Apology
• Downward Spiral of Death
• Man vs Volumetrics

• Dialling in without timings
• 7 tips for dialling in an espresso blend
• Seasoning a coffee machine
• Continued Thoughts on Pressure Profiling
• The Cappuccino

Equipment

• Acaia
• OHAUS Navigator
• Brewista
• Cheap Jewellery Scales

• VST Precision
• IMS

• Pergtamp
• PUSH
• Pullman

• 400 Micron Sieve
• Precision Sieves
• Stagg Pouring Kettle

• Pantechnicon
• Specht Design
• Titus
• EspressoParts

Roasting

• Chemical Reactions During the Roasting Process
• Let’s Talk About Roasting
• To Blend or Not to Blend
• Everything is a Blend
• Roasting Q&A

Science

• The Role of Dissolved Cations in Coffee Extraction
• Changes in sensory quality characteristics of coffee during storage
• Whole Bean Coffee Degradation Over Time
• Hot vs. Cold Extraction

• Introduction Lipids
• Maillard Reactions, Strecker Degradation and Caramelisation
• Foams
• Why won’t my milk Foam?
• Ochratoxin
• Sugars Part 1: Sucrose
• Sugars in Roasted Coffee

Green

• Varieties Explained
• A botanists Guide to Specialty Coffee
• Coffee Plants of the World
• Flavour Characteristics Due to Processing
• Genus Coffea
• Green Coffee – A Photographic Guide
• The Naturals Debate
• Mo’ Money, Mo’ Quality

• Coffee Variety Tree
• Origins
• Sample Roasting
• Free Downloadable Courses

Brewing

• BrewMethods.com
• Counter Culture Brewing Guides
• Extraction Measurement
• Making Your Refractometer Work for You
• A Case for Batch Brew
• From Plant to Cup
• Manual Brewing Q&A
• Live Cupping Q&A

• Coffee Extraction and How to Taste It
• The 80:20 Method
• The Coffee Compass
• Strength and Dilution Calculators
• The Most Important Thing About Brewing Coffee
• Surface Area and Time
• VST:WTF? Parts One, Two, Three
• Extraction More Better
• Refractometer Method

• French Press
• Moka Pot
• Chemex
• Iced Coffee
• Cupping Vs French Press
• Pressurised cold brewing

Grinding

• EK43 Parts One, Two and Three – Matt Perger
• Heating in Grinders
• Minimising Static
• Thoughts on Grinders

Hospitality

• The Death of the Death of the Barista
• Hidenori Izaki on Service
• How to Serve Addicts

Sensory

• The SCAA Flavor Wheel (hi-res)
• On Tasting Notes Parts One, Two – James Wallace

Issues

• The Bag of Dicks
• Douchey Dude Baristas

• The SCAA Green Guide

Water

• Water Test Kit
• The Complexities of Water and Flavour
• Buffers Tutorial
• Water for Coffee

Milk

• Thom Huppertz: The Science of Milk Foam
• Morten Münchow: Definition of Milk Foam Quality
• Milk Foam: Creating Texture and Stability
• Milk Supply Chains with Mark Peterson
• The Cowculator – Part One
• The Cowculator – Part Two

Latte Art

• Does Latte Art Make Coffee Taste Worse?

• Ben Morrow
• Shinsaku Fukayama
• Jess Lambie

Videos

• Chris Bacas
• Barista
• Verve Coffee Roasters

Business

• Deputy
• Xero
• Square

Blogs & Sites

• SCAA Chronicle
• Tamper Tantrum
• JimSeven
• Sprudge
• CoffeeLands
• Sweet Marias
• Maxwell Colonna-Dashwood
• Fresh Cup
• Socratic Coffee
• Daily Coffee News
• Barista Magazine
• The Daily Grind
• Tim Willems’ Coffee Pinterest

Podcasts

• Cat Cloud Coffee
• Coffee Awesome
• CoffeeIs.me
• I Brew My Own Coffee
• Tamper Tantrum

Books

• The Coffee Roaster’s Companion
• Everything but Espresso
• The Professional Barista’s Handbook
• Espresso: Extraction Measurement and Mastery

• God in a Cup
• Espresso Coffee: The Science of Quality
• Water For Coffee
• Black Gold
• Uncommon Grounds
• The World Atlas of Coffee