ما الغاية من حساب كمية الكتلة المستخلصة؟
There is no substitute for tasting coffee. Every sector of the coffee industry relies on sensory analysis to improve quality. Critically tasting coffee can be achieved once the extracted mass has been measured. Baristas measure extracted mass to help dial in coffees, maintain consistency, and trial new equipment and techniques, while also detecting potential issues with equipment or coffees.