Ep14. A new brew control chart with Lance Hedrick
Coffee Literature Review
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The Evolution of Coffee Brewing Metrics
This chapter explores the relationship between refractive index, total dissolved solids (TDS), and coffee strength through the lens of the coffee brew control chart, originally developed in the 1950s. It evaluates new developments in brewing measurement tools and critiques the limitations of traditional methods. The discussion highlights the importance of considering personal preferences and sensory experiences in coffee brewing, advocating for a more nuanced understanding of flavor profiles.
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