Introduction to the use of VST Coffee concentration detector
TDS stands for Total Dissolved Solids and refers to how many milligrams of dissolved solids are dissolved in 1 liter of water. A high TDS for coffee means a high intensity of coffee taste, whereas a low TDS means a low intensity of taste.
TDS value = 1.4
1.4% of coffee dissolved in water, 98.6% water
How to use VST coffee concentration detector
Wipe the lens with alcohol cotton wool (eyeball).
Drop distilled water into the lens and wait until it is the same temperature as the inside.
Close the lid and turn on the tester. Select Set Zero on the Settings screen.
If the screen shows Ready, lift the lid and wipe off the distilled water with a tissue.
Wipe the lens again with an alcohol swab.
Stir coffee. As time passes, coffee solids move below.
After inhaling coffee with a syringe, install a filter.
To warm the coffee to its internal temperature, pour it into a clean cup. Then use a pipette to drip coffee onto the lens.
Close the lid and start the assay.
TDS values are displayed after a few seconds.
Through the above process, the amount of coffee dissolved in water can be determined.
■ How to use VST tester app
Download the VST Tester app
If BW(Brew Water Weight), DOSE, % TDS is selected, the yield will be displayed at the top. (CBR(Coffee Brew Ratio) refers to the ratio of water to coffee powder) For example:
Amount of coffee powder: 18g
Amount of water extracted: 288g
TDS value: 1.40%
Extraction yield: 20.73% (extraction yield refers to the ratio of coffee powder amount to dissolved coffee components)
TDS(%) X extracted weight = amount of solids dissolved in water
Amount of solid dissolved in water/Amount of coffee powder = Extraction yield
Usually the appropriate range is TDS=1.15 - 1.55% and yield =18-22%.
- Prev
Coffee brewing guide: the ratio adopted by most of the players in the world brewing competition
Guidelines for making Coffee: the rate adopted by most of the contestants in the World Brewing Competition Chris Baca recommended an ideal extraction ratio between 1:15 and 1:17. This ratio is adopted by most of the contestants participating in the World Cooking Competition this year. Brew Ratio 1:15-1:17 example) with 18g coffee, the water should be 18 X 16 = 288ml in this range if you want to taste
- Next
JAMES CHEN, boss of FikaFikaCafe in Taiwan
One of the hot news in the world boutique coffee industry in 2016 is the fact that Taiwan's Wu Zelin won the world barista championship. A lot of media have paid attention to the new star, especially his unique extraction method and his coffee Panama Finca Deborah Geisha. However, few people know who made the coffee beans used by the champion. (some people think it's Wu Zi
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?