Coffee TDS Measurement: A Simple Guide to Brew Strength > 자유게시판

Measuring total dissolved solids in coffee is an accurate way to evaluate how much of the coffee grounds have been dissolved in the water. This data helps you evaluate the strength and balance of your coffee. The concept can feel intimidating, the process is easily achievable with patience and correct equipment.

To get started you will need a refractometer, which is a precision tool that measures the degree of light deviation in a fluid. The refraction changes according to the density of soluble compounds in the liquid. When analyzing coffee, those substances are mostly sugars, acids, and other soluble compounds from the beans.

Before you start make sure your refractometer is calibrated. Typically, these tools include a calibration solution, often pure H₂O. Dab two to three drops onto the glass plate, close the cover, and follow the device’s instructions to set the zero point. Always clean the prism with a non-abrasive cleaning tissue after each use to prevent contaminant accumulation.

Next brew your coffee as you normally would. Once it’s ready, wait until it stabilizes at 20–25°C. The measurement is temperature-sensitive, so it’s important that both the calibration solution and the coffee sample are at the same temperature, ideally around 20 to 25 degrees Celsius. When equipped with ATC, it will self-correct. But manual models require you to match the temperature precisely.

With a calibrated syringe or فروشگاه قهوه micropipette, place a small sample of your brew onto the prism. Secure the lid lightly to spread the liquid evenly. Check the LCD readout, depending on your device. Your instrument will output a reading measured in TDS % or °Brix, which represents the concentration of solubles relative to the brew’s mass of the coffee.

To make sense of the number, you can use an extraction yield reference tool or industry standard table. Espresso readings typically fall between a TDS between 8 and 12 percent, while a filter coffee commonly displays from 1.2–1.5%. The TDS value by itself doesn’t indicate if the coffee is flavorful or flawed. But they give you a quantitative starting point.

Pair your TDS value with your coffee-to-water ratio to determine extraction percentage, which tells you what percentage of the coffee grounds were dissolved.

Consider this scenario: if you used 20g of grounds and 300g of brew water, your ratio is 1:15. If your TDS is 1.4 percent, your extraction yield is about 21 percent, which is considered ideal for most filter coffees. If you’ve under-extracted, your coffee may taste sour or weak. If it’s too high, it might taste bitter or overdone.

Monitoring TDS allows you to make consistent, intentional adjustments. It takes the guesswork out of brewing and enables you to recreate ideal brews. Over time, you’ll learn how milling, thermal input, and contact period affect the numbers, and you can optimize your method for flawless extraction on demand. Optional for casual users, it’s an invaluable asset for dedicated home baristas.