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ACM 1.0 – What’s in this Chapter?

الرجاء إنشاء حساب ل دورة قبل البدء بالدرس

ما محتويات هذا الفصل؟

  • In this chapter, we look at the chemical makeup of coffee in thirds: bitter, sour, and sweet.
  • We look at refraction as a means of measurement for extraction.
  • We also take a closer look at how the coffee refractometer is built and how it works. 
العودة إلى: دورة إعداد القهوة المتقدمة - (قيد الترجمة) > The Extracted Mass

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