Measuring Total Dissolved Solids: A Refractometer Comparison (Part II)

posted in: Brewing, Tools | 33

FacebookTwitterRedditTumblrDiggGoogle+LinkedinPinterestStumbleUponUpdated: 26 May 15 Abstract Continuing from our previous post on refractometer comparisons, the goal of this study was to examine the measurements from three refractometers advertised to measure the total dissolved solids (TDS) content of coffee. In three separate … Continued

Espresso Grinding: The Impact of Burr Sharpness on Post-Brew Water Retention

posted in: Espresso, Grinding | 6

FacebookTwitterRedditTumblrDiggGoogle+LinkedinPinterestStumbleUponAbstract The goal of this study was to examine the effect of sharp versus dull grinder burrs on the ability of water to saturate a puck of espresso grinds. To assess the level of saturation, post-brew water retained in the … Continued