Chapter 3 Recap
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We explored the extracted mass in a liquid form known as the Total Dissolved Solids (TDS).
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TDS is usually expressed as a percentage value.
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There are sensory implications where TDS is in an inappropriate range for the style of drink being prepared; when it is too high we experience generic strength bitterness and when it is too low, coffee beverages can be insipid and unexciting.
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These conditions can vary with different brew methods i.e. a weak cezve could have a higher TDS than an overwhelming drip coffee.
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There are some primaeval explanations for the negative response of the human palate to high concentrations of bitterness.
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To help you more efficiently locate the margins for brew methods we commenced a survey to establish common brew ratio ranges across the TDS spectrum.
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The condition of your bypass water and where it comes from has flavour implications for beverages like americanos and large-scale drip coffee.
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Colloids in a brew can positively affect flavour perception by reducing sensitivity.
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An excess of this muting of your gustatory system can negatively affect the flavour intensity of a beverage.
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We introduced you to two new calculators from the Tool Kit to help you play with bypass water in your coffee and to calculate the strength of milk drinks.
New Terms
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Alkaline: having a pH higher than 7.
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Astringency: the dry puckering sensation in the mouth caused by tannins binding with proteins in saliva which causes them to precipitate.
