Using refractometers to measure TDS in brewed coffee has gained popularity recently in the coffee sector. While there are rough correlations between the raw data readings supplied by a refractometer, and the amount of dissolved solids in a cup of brewed coffee, a true correlation is attained only by the tedious process of individually connecting the raw data readings to meaningful data, and developing specific calibrations from it.
Along with the raw data readings, temperature measurements must also be taken. This Hanna Brix meter is great for testing sugar levels, but for TDS Testing, the Reichert Refractometer with the George Howell Coffee Program, is the only truly accurate way of testing for solids in brewed coffee.
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