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Assessing the impact of RDT on espresso extraction
3 Apr 2024

Assessing the impact of RDT on espresso extraction

by Jeremy | posted in: Espresso, Grinding | 0

Does it make a difference? By Jeremy & Joe Download a PDF of this write-up here Download the data for this study here Goal: Assess the impact of RDT on espresso extraction Background:  For years in coffee forums on the … Continued

coffee, espresso, grinding, refractometry, TDS
Examining the Impact of the OCD (and OCD 2) on Total Dissolved Solids Extraction
15 Dec 2016

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

by Jeremy | posted in: Espresso, Miscellaneous, Tools | 30

Initially 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

espresso, grinding, refractometry, tamping, TDS
Exploring the Impact of Particles on Espresso Extraction
1 Jun 2016

Exploring the Impact of Particles on Espresso Extraction

by Jeremy | posted in: Espresso, Grinding, Tools | 26

Initially 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

espresso, grinding, refractometry, TDS
Looking at Burr Sharpness and TDS in Espresso
30 May 2015

Looking at Burr Sharpness and TDS in Espresso

by Joe | posted in: Grinding, Tools | 19

Abstract 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

burrs, espresso, grinding, refractometry, TDS
Espresso Grinding: The Impact of Burr Sharpness on Post-Brew Water Retention
19 Apr 2015

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

by Joe | posted in: Espresso, Grinding | 7

Abstract 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

burrs, coffee, espresso, grinding

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