AWS scale
TESTED IN 00 · USED IN 07
Used in
NO. 07 · 2015Comparing the Impact of Tamper on ExtractionOf the four tampers tested, only the La Marzocco changed extraction, giving significantly lower TDS and extraction yield. The other three were statistically the same.ESPRESSO · TOOLS● SupportedNO. 06 · 2015The Impact of Tamping Pressure on Espresso ExtractionTamping anywhere from 5 to 20 kg made no difference to espresso TDS or extraction. Brew weight was the only factor that mattered.ESPRESSO○ Not supportedNO. 05 · 2015Measuring Total Dissolved Solids: A Refractometer Comparison (Part III — Espresso & Filters)For espresso, the Atago PAL-COFFEE, VST LAB II and VST LAB III measured TDS comparably. The Atago gave the tightest repeat readings.ESPRESSO · MEASUREMENT · TOOLS—NO. 04 · 2015Looking at Burr Sharpness and TDS in EspressoDull burrs produced significantly lower espresso TDS than sharp burrs, which suggests TDS could help flag worn burrs.GRINDING · TOOLS● SupportedNO. 03 · 2015Measuring Total Dissolved Solids: A Refractometer Comparison (Part II)The VST LAB III and Atago PAL-COFFEE performed comparably, and both were significantly less variable than the older VST LAB II.BREWING · MEASUREMENT · TOOLS—NO. 02 · 2015Measuring Total Dissolved Solids: A Refractometer ComparisonThe VST LAB Coffee II and Atago PAL-COFFEE read filter-coffee TDS comparably, and zeroing with distilled water versus brew water made no significant difference.BREWING · MEASUREMENT · TOOLS—NO. 01 · 2015Espresso Grinding: The Impact of Burr Sharpness on Post-Brew Water RetentionSharp and dull burrs left the same amount of water in the espresso puck. Burr sharpness made no difference to post-brew water retention.ESPRESSO · GRINDING○ Not supportedStudies where it was part of the setup, not the subject.