The Perger "Method"? - Page 2
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- Posts: 63
- Joined: 11 years ago
Wow, aging coffee & change of ambient conditions, is something doesn't exist in Pergers World.Peppersass wrote:..... For example, when the flow rate changes due to aging of the coffee or changes in ambient conditions, the coffee won't taste like you originally dialed in. You can get back to the original flow rate by increasing or decreasing the dose......
Dirk
LMWDP #430
Espresso is simple, just not easy.
LMWDP #430
Espresso is simple, just not easy.
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- Posts: 645
- Joined: 10 years ago
Of course they exisit In Pergers world -would be corrected by changing the grind . More than one to skin a cat
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- Posts: 63
- Joined: 11 years ago
True, to be fair, in Matt's World I guess there is nothing like aging coffee because the use so much so fast, that it has no chance to age.
That leave us with the changing ambient environment, rain / sun, store full / empty. Wouldn't changing the grind a demise of the optimum extraction rate?
That leave us with the changing ambient environment, rain / sun, store full / empty. Wouldn't changing the grind a demise of the optimum extraction rate?
Dirk
LMWDP #430
Espresso is simple, just not easy.
LMWDP #430
Espresso is simple, just not easy.
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- Posts: 25
- Joined: 8 years ago
Wait! No one has mentioned TDS and Matt went on a bit about TDS using a refractometer prior to all these.
Extraction yield % = Brewed Coffee[g] x TDS[%] /Coffee Grounds[g]. The TDS is a factor.
Does anyone know how to use those handheld Brix refractometer to check TDS? (Brix % * 0.85 = TDS% apparently). They're pretty cheap on ebay.
Extraction yield % = Brewed Coffee[g] x TDS[%] /Coffee Grounds[g]. The TDS is a factor.
Does anyone know how to use those handheld Brix refractometer to check TDS? (Brix % * 0.85 = TDS% apparently). They're pretty cheap on ebay.
- doublehelix
- Posts: 470
- Joined: 9 years ago
Here's some choices for Brix refractometers:
A Bluetooth enabled device from Atago-- a bit pricey at $350:
http://www.labmart.com/index.php?main_p ... dium=email
For my espressos I use a cheap optical refractometer, but have recently upgraded to a digital one (Milwaukee MA871; ~$100), mainly for convenience (easier to read numbers than discern a blue/clear interface on the optical instrument):
http://www.testequipmentdepot.com/milwa ... /ma871.htm
I use inexpensive Brix refractometers for gauging my espresso extractions (no filtration) and use the 0.85 conversion factor to estimate TDS. The Milwaukee instrument is well made, but larger and less precise than the more costly Atago/VST/Misco units.
A Bluetooth enabled device from Atago-- a bit pricey at $350:
http://www.labmart.com/index.php?main_p ... dium=email
For my espressos I use a cheap optical refractometer, but have recently upgraded to a digital one (Milwaukee MA871; ~$100), mainly for convenience (easier to read numbers than discern a blue/clear interface on the optical instrument):
http://www.testequipmentdepot.com/milwa ... /ma871.htm
I use inexpensive Brix refractometers for gauging my espresso extractions (no filtration) and use the 0.85 conversion factor to estimate TDS. The Milwaukee instrument is well made, but larger and less precise than the more costly Atago/VST/Misco units.