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"
Same stuff
New!
Liquid agent for decalcification of coffee machines and heating elements.
Tiamo Professional Coffee Tasting Cupping Spoon
Enjoy with
Coffee Rwanda Karisimbi
Flavor:
черешня, тёмный шоколад, тёмные ягоды
Coffee beans, ground and in drip bags Rwanda Karisimbi fresh roast.
В пути
.
Coffee Brazil Danilo Barbossa
Flavor:
сливочная нуга, тёмные ягоды, молочный шоколад
Coffee beans, ground and in Brazil Danilo Barbossa fresh roast drip bags.
Coffee Colombia Cristobal
Flavor:
красное яблоко, какао, тёмный виноград
Coffee beans, ground and in fresh roasted Colombia Cristobal drip bags.
Coffee Kenya Kibendo
Flavor:
карамель, смородина, ежевика
Coffee beans, ground and in drip bags Kenya Kibendo fresh roast.
Микс
Sets of coffee in drip bags from different countries in one package.
ЯГОДА
Ground coffee in drip bags Guatemala Decaf for brewing in a cup.
