Description
PAL-COFFEE (TDS). Refractometer for coffee.
Using this scale, you can quickly and conveniently determine the necessary extraction level to create a high-quality drink. From a scientific and practical point of view, the coffee whose extraction degree is between 18 and 22% is considered "tasty" and the most acceptable.
The principle of operation of the refractometer is to assess the deviation of the light beam, which depends on the density of coffee.
How to use: you need to drop a few drops of the finished drink on a special plate and cover it with transparent glass on top.
To optimize the work with the refractometer, you can use a special application from ATAGO "MY COFFEE RECIPE"
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