Measuring Brew Strength - Optical Refractometer - try it travel thread!

[John F]

I'm pretty sure Peter is describing some baselining for 'standardization' of a single coffee.

I think John's answer will then be 'yes'.

I almost said that if I understand his question it's not any different than measuring in grams.

And yes, I am in agreement with the use of these tools for standardization.

I just don't have any personal need for standardization at this point in time. If I had a shop with teenagers running it and wanted to have a measure for general standards like what I think the Gold Cup was about then yeah, I might use it for that.

[peter]

Yeah, that was a long way of saying once other variables were removed and a brew ratio was chosen, a person could use the meter as a baseline quality control.

And yes, I am in agreement with the use of these tools for standardization.

I just don't have any personal need for standardization at this point in time. If I had a shop with teenagers running it and wanted to have a measure for general standards like what I think the Gold Cup was about then yeah, I might use it for that.

That's my stance too; use your palate to be the guide, unless you have employees doing stuff while you're not around.

[John F]

That's my stance too; use your palate to be the guide, unless you have employees doing stuff while you're not around.

I change my no to a solid yes on the above.   

[Tex]

I'm pretty sure Peter is describing some baselining for 'standardization' of a single coffee.

I think John's answer will then be 'yes'.

I almost said that if I understand his question it's not any different than measuring in grams.

And yes, I am in agreement with the use of these tools for standardization.

I just don't have any personal need for standardization at this point in time. If I had a shop with teenagers running it and wanted to have a measure for general standards like what I think the Gold Cup was about then yeah, I might use it for that.

Standardization of what and why? Coffee tastes much different the day after roasting than it does two-weeks after. It's also been my experience that the amount of coffee it takes to achieve a good tasting cup of coffee varies with each day of staling, so what good does it do to know what concentration it took yesterday? I suppose if one roasted only one coffee each years that might be useful to know - if one standardized every other factor.

Wait, I heard Orwell wrote a book about standardization; maybe all our questions can be answered there? Is 1984 still considered a futuristic book?

[John F]

Standardization of what and why?

Exactly.

I suppose you would have to dial it in every day and come up with a measure. Just like any q.c. on production you would have to test samples at various times during the day to make sure nothing was moving on you.

Then tomorrow do the same thing.

That's how I think it would be used.

[Ascholten]

Tex roasting one coffee over the years really won't work either, as the coffee's themselves change from crop to crop.

There are too many variables to really have a 'standard'.

Measure it with a micrometer / mark it with chalk and cut it with an axe.

Aaron

[Tex]

Tex roasting one coffee over the years really won't work either, as the coffee's themselves change from crop to crop.

There are too many variables to really have a 'standard'.

Measure it with a micrometer / mark it with chalk and cut it with an axe.

Aaron

I matriculated at the, "If you can't dazzle 'em with brilliance then baffle 'em with bullshit.", school of process engineering, so I recognize it when I see it.

[ecc]

I have used this for a while, and in my experience the measurements didn't really fluctuate as much with the coffee type/age/roast as much as it did with the brewing type, water:coffee, grind, brew time. 

<jumps on soapbox>
Using a Scace device didn't really subtract from the art of espresso, or phone back to big brother when someone goes outside the parameters.  SO espresso shots outside the Illy parameters are still espresso, nobody gets hurt knowing where the lines in the sand are.  The amount of coffee to water ratio before brewing is obviously important, why not the coffee to water ratio when you drink it?
<falls off soapbox>

Check it out, join the travel loop, curiosity only costs postage to the next destination.  Skeptics especially welcome.

[Jeffo]

Speaking as a former analytical chemist, I am unsure how measuring the TDS correlates with the subjective sense of taste.  Your preferred coffee concentration may not be my preferred coffee concentration. 

As a non chemist coffee fool I've been saying the same thing from the first time I ever heard about using TDS meters and refractometers with coffee.

Knowing how many PPM of random solids are in a cup does not tell me what they taste like. I see the usefulness for standardization but that is about all.

But, if someone has the same coffee, ground at the same coarseness, and the same water, can't they bracket their brew ratios, checking the PPM/brix of each one until they find a ratio that tastes 'right' and then use that ratio going forward and check with the gadget in subsequent days to see if the ratio is holding true?

How's that for a run-on sentence, complete with commas and apostrophes?  Jeffo should comment now.   

Longest sentence ever which is longer than my long sentences and I'm also trying to use more commas.

[John F]

Using a Scace device didn't really subtract from the art of espresso, or phone back to big brother when someone goes outside the parameters.

Blahahahahaha!

 

[peter]

Tex roasting one coffee over the years really won't work either, as the coffee's themselves change from crop to crop.

There are too many variables to really have a 'standard'.

Measure it with a micrometer / mark it with chalk and cut it with an axe.

Aaron

I matriculated at the, "If you can't dazzle 'em with brilliance then baffle 'em with bullshit.", school of process engineering, so I recognize it when I see it.

Your quote should read, "If I can't understand it or agree with it, then I'll just call it bullshit."

 

[BoldJava]

But, if someone has the same coffee, ground at the same coarseness, and the same water, can't they bracket their brew ratios, checking the PPM/brix of each one until they find a ratio that tastes 'right' and then use that ratio going forward and check with the gadget in subsequent days to see if the ratio is holding true?

That is why Ryan uses the TDS meter in his shop.  He expressed it, "I would like to make sure we are putting out a consistent product."  No commas.

At this point, I am afraid to put any "1st Look" notes up on this thread.  Yikes, in anticipating tomatoes from the onlookers <stubborn smile>.

B|Java

[BoldJava]

Longest sentence ever which is longer than my long sentences and I'm also trying to use more commas.

No, St. Paul has Peter beat by a mile.  And one of two makes sense.

[John F]

That is why Ryan uses the TDS meter in his shop.  He expressed it, "I would like to make sure we are putting out a consistent product."

Makes sense.

At this point, I am afraid to put any "1st Look" notes up on this thread.  Yikes, in anticipating tomatoes from the onlookers <stubborn smile>.

Your firsthand experience should carry more weight than guesswork.....I'm guessing. 

[BoldJava]

At this point, I am afraid to put any "1st Look" notes up on this thread.  Yikes, in anticipating tomatoes from the onlookers <stubborn smile>.

Your firsthand experience should carry more weight than guesswork.....I'm guessing.  

Man, I could even smell the oregano in the sauce that would be coming my way...

B|Java