Refractometer use and calibration
How to use and calibrate a coffee refractometer to measure TDS (Total Dissolved Solids) for quality control and consistency.
Dissolved solids
Extraction yield and beverage strength
How the amount of coffee extracted relates to the final beverage strength and flavor.
Water’s effect on flavor balance
How the mineral composition and chemistry of water influence the extraction and taste profile of brewed coffee.
Testing kits and titration
How to monitor and verify water composition for coffee using practical testing methods.
Filtration: softeners, carbon, RO
Explore common water filtration methods used in coffee preparation and how each affects water quality and taste.
pH, TDS, and conductivity
Understand how pH, total dissolved solids (TDS), and conductivity affect coffee extraction and flavor.