Advanced Coffee Making

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Refraction Action

ACM 6.07 – Recap and Glossary


  • The coffee refractometer needs to be cleaned and calibrated regularly.

  • Samples must be managed in a way that prevents water evaporating but also allows them to cool to room temperature when reading will be more accurate.

  • CO2 content is expected to be higher in dark roast coffees, while H2O content is expected to be lower in dark roast coffees.

    • The effect of these two presences in roasted coffee is to increase extraction yield values.

    • Scientific literature reports a 1.3-2.3% H2O content in low temperature, slow roasts (specialty).

  • When calculating extraction yield, the mass extracted from the coffee grinds will reduce the liquid retained.