💵Profit per Labour Dollar; 🍵Pu'er Tea; 📼 BH Vee-log

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Barista Hustle

February 3 · Issue #104 · View online
Views and news about the brews. Unique and relevant information for coffee professionals and enthusiasts.

Advanced Coffee Making! Thank You!
We’re two weeks into the launch of our first course and the response has been overwhelmingly positive! Thank you so much to everyone who have purchased it and offered feedback along the way. Your support means the world to us.
Students who’ve started the course already have had some cool things to say about it:
I just finished the first module of your course and it contains more up-to-date, educational, and useful information than any of the SCA modules combined that I paid a lot of money for. So thanks for that!
- Eric Moers
Thanks for the kind words, Eric!
You can purchase the course here. If you’d like to enrol 5 or more students, reply to this email and we can discuss volume pricing.
Super Saiyan Matt in London
Sick illustration by James Wise (@_wiise_)
Matt traveled to London to meet up with the fine people of Assembly who are this month’s Superlatives suppliers. They made a bunch of #content about the coffee (Pink Bourbon!), and drew silly pictures. Matt also ran a lecture on extraction science for ~100 locals. 
It was filmed and recorded, and we’ll be releasing the footage rather soon! Stay tuned!
Cool Links & Reads
Championing Diversity With The Boston Intersectional Coffee Collective
Should companies care? – Tom Davies – Medium

  •  If the UK’s Latte Levy has you thinking about cafe waste, check out these tips from Philadelphia cafe, Joe Coffee Company.



  • How to build a roasting plant. A panel lecture moderated by Andi Trindle, Director of Coffee at Philz Coffee.


  • It’s beginning to look like we have a very handy metric for baristas and cafe owners to parley on the subject of wages — it’s all about the gross profit per labour dollar. Check the deets on this Cat and Cloud podcast.
BH Vlog #3!!
Facebook group questions: ANSWERED
March Superlatives & April?
February’s coffee from Assembly in London will be on its way out to subscribers soon. We can’t wait to get our hands on it! 
In March we’ll be featuring our first French roaster, Cafe Lomi! They’ve worked with Daterra Coffee to provide us with an extra special Yellow Bourbon from Brazil. What makes this coffee unique is the fermentation and drying process they call, “Methode Beaujolais”. If you’re thinking wine, you’re on the right path. We won’t say too much now but this coffee is unbelievable
April Superlatives: We’re still on the lookout for an outstanding coffee to send to our subscribers in April. If you’ve got something you think is incredible and unique, let us know!
Looking Inward & Forward
If you’re a part of one of our online communities on Facebook, the forum, or leave comments on our website, you’ve probably seen (and hopefully read!) the Community Guidelines. 
We made a few updates to it with respect to the Facebook group; more specifically regarding post submissions and how we’ll handle intolerant behavior. Ensuring discussion remains respectful in our online spaces is hard work, but necessary and ongoing. We’re not always going to get it right perfectly, but we’re always going to keep striving to do better by our people. 
Peep this beautiful Precision Milk Pitcher pour by @72transformations!
See You Next Month!
As always, we’re just a reply away for saying hi, giving feedback, asking questions, or sending spicy tips.

To the boundaries of coffee,
Barista Hustle
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