Time to get precise, people. Refractometers provide a measurement of the percentage of total dissolved solids and, when paired with data regarding the coffee dose and brewing-water weight, extraction yields of the brew.
SEE ALSO: Coffee Science: What’s Acidity?
If you’re not sure how they work, check out Matt Perger, 2012 World Brewers Cup Champion and two-time WBC finalist, dropping some knowledge – all to the tune of Daft Punk!) We’re up all night to drink coffee…
Feature Photo Credit: http://www.baristahustle.com/welcome-matt-perger-com/
Please note: Perfect Daily Grind does not own the rights to this video and cannot be held accountable for it’s content.