Will you tell me a refractometer? A refractometer is a device used by baristas to measure the number of dissolved solids in coffee. This can be very useful, but you have to know exactly how it is used and how to interpret the measurements ... before discussing your values with other coffee professionals. Measuring the TDS serves above all to understand exactly: how to extract only the best flavors of your coffee.
It is clear that our trained palate is the most accurate instrument to define the best flavors, but when you start using the refractometer to measure the parameters of the espresso, you will discover the new universe: "ADN Espresso".
But, because you have to measure the parameters of an espresso ... the palate is not enough?
We are weird bugs, we do not just have empirical results, we like to put numbers to things to understand it better and compare it. It is not the same to say for example coffee has "much or little" caffeine, which means espresso has between 50mg and 100mg of caffeine per cup.
"If you do not measure what you do, you can not control it and if you can not control it, you can not control it and if you can not manage it you can not improve." Anonymous
Well ... without going any further, to start measuring the characteristics of your espresso and avoid mistakes take note of these three variables when making your next espresso extraction.
The extraction time: it is the time that is in contact or infusing the coffee with the water, which we measure with a chronometer.
The formula of the espresso: it is the ratio of dry coffee/liquid coffee that you are applying, which we measure with a balance of precision.
The TDS is the total dissolved solids in the espresso, which we measure with the coffee refractometer.
The reason for measuring these three parameters is to understand the DNA of your espresso to get the most suitable flavor for your customers. It is a more accurate way to maintain the quality of your coffee constant, regardless of who prepares it.
Knowing the DNA of your espresso, your professional barista or cafeteria manager, you can quickly react to the regulation of your mill to improve the flavor of your espresso. Or imagine if someday you join a barista championship ... knowing the DNA of your espresso, you can create the ideal recipe to make judges fall in love with excellent coffee.
For machine technicians or commercial coffee, using a scale and a refractometer is a more accurate way to create the ideal recipe for your client, calibrate the coffee mills, program the espresso machines and impress your customers.
But before using the refractometer to measure the TDS of your espresso, you need to deeply understand the basics of Espresso DNA! And this is not learned in a day ...
It will surprise you how easy it is, improve the flavor of your espresso coffee (and above all how to maintain this constant quality regardless of who is behind the espresso machine or what type of coffee you are using.
ADN Espresso is a system (which has cost me 12 years and thousands of dollars in training) to create excellent espressos adapted to the specific taste of coffee shop customers with specialty coffees.
Curious fact.
Coffee is considered to be the most popular drug in countries like the United States that more than 90% of adults drink at least one cup of coffee per day.
For more information visit the following links
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