Examining the Impact of the OCD (and OCD 2) on Total Dissolved Solids Extraction

posted in: Espresso, Miscellaneous, Tools | 25

FacebookTwitterRedditTumblrDiggGoogle+LinkedinPinterestStumbleUponInitially posted: 15 Dec 16 Updated: 22 Mar 17 Abstract The goal of this study was to explore the impact of the OCD distribution device on espresso as measured through total dissolved solids (TDS) extraction with a coffee-correlated refractometer (VST LAB … Continued

Exploring the Impact of Particles on Espresso Extraction

posted in: Espresso, Grinding, Tools | 13

FacebookTwitterRedditTumblrDiggGoogle+LinkedinPinterestStumbleUponInitially posted: 01 Jun 16 Abstract This study had two goals: 1) explore the impact of uniform particle size on espresso extraction; 2) explore the impact of particle stratification on espresso extraction. The dependent variables collected were shot time and TDS. … Continued

Looking at Burr Sharpness and TDS in Espresso

posted in: Grinding, Tools | 16

FacebookTwitterRedditTumblrDiggGoogle+LinkedinPinterestStumbleUponAbstract This experiment assessed differences in espresso total dissolved solids (TDS) as a factor of burr sharpness. Ten shots were pulled for each condition (sharp burrs, dull burrs) and TDS measured using an Atago PAL-COFFEE refractometer. Results revealed a significant … 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