I read with interest the thread a couple of months ago about 'common sense vs technology'. I can certainly appreciate the overwhelming viewpoint that is essentially 'let your tastebuds do the talking', and not to get too bogged down in what many might regard as unnecessary technology.
BUT, I'm pretty geeky, love science and numbers (am currently doing a biostatistics degree) and like to maximise reproducibility wherever I can (usually with the assistance of whatever tools are available in a given context).
In the few months since my first posts here I'm regularly roasting with a Behmor and I recently bought a new machine and grinder and am working towards improving my espresso extractions. I'm now really enjoying the drinking of coffee as well as the art/science of optimising those shots.
For the person new to espresso extraction, there's a big learning curve - not only in the mechanics of pulling a shot (and there seem to be several 'acceptable' ways of doing this), but also in the diagnosing and fixing of issues when things don't go right.
Does having a tool like a refractometer put you in that ballpark of better extraction faster than fluffing around through trial and error? And perhaps then, more of the 'art' comes in to refine the process?
Or is this all too much science, too costly and becoming so analytical that it takes some of the pleasure away from coffee making (perhaps not for me :-)
Has anyone here used a refractometer, and has it helped?
I notice you can pick some up on Amazon (Milwaukee vs Hanna devices) for under $200. Don't know how accurate these are compared to the VST (but this is 7x the price).
Thanks,
Paul
BUT, I'm pretty geeky, love science and numbers (am currently doing a biostatistics degree) and like to maximise reproducibility wherever I can (usually with the assistance of whatever tools are available in a given context).
In the few months since my first posts here I'm regularly roasting with a Behmor and I recently bought a new machine and grinder and am working towards improving my espresso extractions. I'm now really enjoying the drinking of coffee as well as the art/science of optimising those shots.
For the person new to espresso extraction, there's a big learning curve - not only in the mechanics of pulling a shot (and there seem to be several 'acceptable' ways of doing this), but also in the diagnosing and fixing of issues when things don't go right.
Does having a tool like a refractometer put you in that ballpark of better extraction faster than fluffing around through trial and error? And perhaps then, more of the 'art' comes in to refine the process?
Or is this all too much science, too costly and becoming so analytical that it takes some of the pleasure away from coffee making (perhaps not for me :-)
Has anyone here used a refractometer, and has it helped?
I notice you can pick some up on Amazon (Milwaukee vs Hanna devices) for under $200. Don't know how accurate these are compared to the VST (but this is 7x the price).
Thanks,
Paul


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