Refractometers and the “Perfect Cup”
For the last episode of this small review of new techs related to coffee, I will try to consider the use of refractometers for the “Perfect Cup” preparation. Barista’s refractometers such as the VST and Atago are the most popular on the market. I will propose in a future post a scientific and statistical comparison between VST, Atago and the RE40D from Mettler-Toledo (professional laboratory refractometer).
Why “Total Dissolved Solids” concept is so important today ?
Initiated by the National Coffee Association and affiliated with the Pan American Coffee Bureau, the CBI was formed around 1952, and marked a new focus on industry research and customer preferences for coffee in the United States. Dr. Earl E. Lockhart was the institute’s first director. Dr. Lockhart has been credited for his leadership role in conducting some of the most advanced coffee research at the time, including the measurement of “soluble solids” in coffee as an index of quality. Much of the work conducted by the CBI was towards determining the optimal methodology to brew good coffee, which led to the distribution of many recommendations, such as the brewing essentials. This focus on the consumer led the Institute to realize that the majority of complaints around coffee were the direct result of improper brewing methods. [Sign in to continue]