№ 886 Cupping 15:00 1:18.2 Barista Hustle
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Barista Hustle

Barista Hustle cupping protocol. Higher dose ratio (55g/L) with boiling water for maximum extraction and consistency.

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Parameters

Coffee
11 g
Water
200 g
Ratio
1:18.2
Temp
100 °C
Grind
6 medium coarse
Total
15:00
Servings
1
Grind · 6/10 · medium
FINE COARSE

Method

15:00 total
  1. 0:00
    Pour

    Add 11g of coffee to each bowl. Pour 200g of just-boiled water directly onto grounds. Fill to rim.

    +200g 8s slow
  2. 4:00
    Swirl

    Break the crust with 3 forward pushes of the spoon. Sniff deeply for aromatic assessment. Skim surface clean.

  3. 4:30
    Wait

    Remove all floating grounds and foam with two spoons. Clean the surface thoroughly.

  4. 8:00
    Wait

    Begin tasting at around 70°C. Slurp forcefully from the spoon to aerate across the palate. Note sweetness, acidity, body.

  5. 15:00
    Done

    Continue tasting as coffee cools to room temperature. Note how flavors evolve — best coffees improve as they cool.

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Let Gota run the timer.

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Notes

Source: Barista Hustle (baristahustle.com). Use a 55g/L ratio (11g per 200ml). Water should be just off a rolling boil, odourless, pH 7.0-7.4, buffer no higher than 70 ppm. Grind to achieve approximately 1.4% TDS after 8 minutes. Prepare 2-6 bowls per sample. Every bowl should be accurate to within 2g of water.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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