Путеводитель бариста по галактике кофе.

Эспрессо

• Espresso: Why You Hate It and How to Fix It – Ben Kaminsky
• Naked Portafilters – Chris Baca
• Chefsteps Espresso Class
• Drink Preferences – Charles Babinski and La Marzocco
• Espresso Q&A – Tim Wendelboe
• Brew Awesome Coffee Calculator

• Analyzing Dose
• How to Weigh Shots
• Рецепт эспрессо: понимание выхода
• Shot Time
• Рецепт эспрессо: крепость
• Recipes: Putting it all Together
• How Hard Should You Tamp?
• Espresso Temperature Calculator
• Strength and Dilution Calculators
• Эспрессо компас
• DIY Extraction Tasting
• Разравнивание молотого кофе для приготовления эспрессо
• Распределение кофе
• Holdswhirl Distribution Method
• For a Good Puck
• Нутейшн
• Downward Spiral of Death
• Man vs Volumetrics

• Dialling in without timings
• Рекомендации по работе с эспрессо
• Seasoning a coffee machine
• Continued Thoughts on Pressure Profiling
• Капучино

Оборудование

• Acaia
• OHAUS Navigator
• Brewista
• Дешевые ювелирные весы

• VST Precision
• IMS

• Pergtamp
• PUSH
• Pullman

• 400 Micron Sieve (Australia)
• Precision Sieves (Australia)
• Stagg Pouring Kettle

• Pantechnicon
• Specht Design
• Titus
• EspressoParts

Обжарка

• Chemical Reactions During the Roasting Process – Sweet Marias
• О языке обжарки
• To Blend or Not to Blend – Barista Hustle
• Everything is a Blend – Barista Hustle
• Roasting Q&A – Tim Wendelboe

Наука

• The Role of Dissolved Cations in Coffee Extraction – Journal of Agricultural and Food Chemistry
• Changes in sensory quality characteristics of coffee during storage – Food Science and Nutrition
• Whole Bean Coffee Degradation Over Time – Analytical Flavor Systems
• Hot vs. Cold Extraction – Science and Food

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

Сырье

• Varieties Explained – Counter Culture Coffee
• A botanists Guide to Specialty Coffee – SCAA
• Coffee Plants of the World – SCAA
• Flavour Characteristics Due to Processing – CoffeeResearch.org
• Genus Coffea – Raimond Feil
• Green Coffee – A Photographic Guide – jimseven
• The Naturals Debate – jimseven
• Mo’ Money, Mo’ Quality – Kim Elena Ionescu

• Семейное древо кофе
• Origins
• Sample Roasting
• Free Downloadable Courses

Брюинг

• BrewMethods.com
• Counter Culture Brewing Guides
• Extraction Measurement – Scott Rao
• Making Your Refractometer Work for You – Chris Baca
• A Case for Batch Brew – James Wallace
• From Plant to Cup – Blue Bottle and Michael Phillips
• Manual Brewing Q&A – Tim Wendelboe
• Live Cupping Q&A – Tim Wendelboe

• Об экстракции
• Метод 80:20
• Кофе компас
• Strength and Dilution Calculators
• О равномерной экстракции
• О взаимосвязи помола и времени экстракции
• 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

Помол

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

Гостеприимство

• The Death of the Death of the Barista – Matt Perger
• Hidenori Izaki on Service – Alex Bernson
• How to Serve Addicts – Alex Bernson

Сенсори

• Интерактивное колесо вкусов, основанное на Coffee Taster’s Flavor Wheel (2016)
• On Tasting Notes Parts One, Two – James Wallace

Проблемы

• The Bag of Dicks – Stories from the front lines of the gender divide in specialty coffee
• Douchey Dude Baristas – Anonymous Tumblr

• The SCAA Green Guide

Вода

• Water Test Kit
• The Complexities of Water and Flavour – Maxwell Colonna-Dashwood
• Buffers Tutorial – Chem Collective
• Water for Coffee – M. Colonna-Dashwood & C. Hendon
• Калькулятор жесткости воды

Молоко

• Thom Huppertz: The Science of Milk Foam – Re:co Symposium
• Morten Münchow: Definition of Milk Foam Quality – Nordic Barista Cup
• Milk Foam: Creating Texture and Stability – SCAA Chronicle
• Milk Supply Chains with Mark Peterson – Barista Hustle
• The Cowculator – Part One – Barista Hustle
• The Cowculator – Part Two – Barista Hustle

Лате Арт

• Does Latte Art Make Coffee Taste Worse? – Barista Hustle

• Ben Morrow
• Shinsaku Fukayama
• Jess Lambie

Видео

• Chris Bacas – Youtube Channel
• Документальный фильм о кофе
• Verve Coffee Roasters – Youtube Channel

Бизнес

• Deputy – Staff Scheduling
• Xero – Accounting
• Square – POS

Блоги и сайты

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

Подкасты

• Cat Cloud Coffee
• Coffee Awesome – Bjørg Brend Laird
• CoffeeIs.me
• I Brew My Own Coffee
• Tamper Tantrum

Книги

• The Coffee Roaster’s Companion
• Everything but Espresso
• Пособие профессионального баристы. Экспертное руководство по приготовлению эспрессо и кофе
• Espresso: Extraction Measurement and Mastery

• God in a Cup – Michaele Weissman
• Espresso Coffee: The Science of Quality – Viani & Illy
• Water For Coffee – Colonna-Dashwood & Hendon
• Black Gold – Anthony Wild
• Uncommon Grounds – Mark Pendergrast
• The World Atlas of Coffee – James Hoffmann