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ACM 1.09 – Recap and Glossary

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Recap The extracted mass can be segregated into thirds: bitter, sour, and sweet. Fermentation plays a large part in the production of the sour/acidic elements in green coffee. We can calculate the extracted mass with dehydration ovens or refractometers. The coffee industry uses refractometers because they’re cheaper and they give instant readings. Extraction yield measurements […]

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