I don't recommend an old Specialty Coffee Association TDS meter, which was a conductivity meter. The most accurate way to measure TDS is with a refractometer. A Brix meter is a refractometer calibrated in the Brix scale. To convert Brix readings to TDS, multiply Brix by 0.85. You can also buy a refractometer calibrated in TDS. Two products are Atago Coffee and VST. Regarding pH, that would measure acid. You'll find that the lighter the roast the lower the pH, which means the higher the acid. This is "chemist's acid". The word "acid" is also used to describe a coffee flavor note.
FAQ
- previous post: Hi Alan, Our local coffee shop "Between the Flags" at Dicky Beach, Queensland, Australia stocks your Aeropress. For use at home I have a Pavoni coffee maker which makes great coffee with, most important of all, a good crema on top after pressing. I watched a demo of the Aeropress but could not see any crema at all. My understanding is there needs to be about 10kg of pressure to push the water through the coffee and this gives a good crema. My Pavoni gives me this if I press the grounds well into the basket and then after reaching full steam it is quite hard to push the water through the grounds. Is there any way to get this crema with the Aeropress? Sincerely, Glenys. – From Glenys H.
- next post: Is there a huge flavour, acidity, smoothness when using different grinders for the beans? What’s the suggestion to grind perfect bean if I only have a regular electric grinder? Thank you – From Sally P.