Chapter 3 Recap
We explored the extracted mass in a liquid form known as the Total Dissolved Solids (TDS).
TDS is usually expressed as a percentage value.
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.
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.
Colloids in a brew can positively affect flavour perception by reducing sensitivity.
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.
Alkaline: having a pH higher than 7.
Cezve: The word cezve is of Turkish origin, derived from Arabic: جذوة (jadhwa). It is an immersion brew method, brewed on a similar ratio to capsule coffee. Traditionally, stone milled (ultra-fine ground) coffee is added to cold water, vigorously stirred and rapidly heated on a gas flame or sand heater.