preloder

ACM 3.01 – Actual & Perceived Strength

Please sign up for the course before starting the lesson.

Intro to TDS The extracted mass in a beverage is referred to as the Total Dissolved Solids (TDS). It is usually expressed as a percentage of the total fluid mass. For example, an espresso is somewhere between 7–12% TDS, whereas a filter or drip coffee might be around 1.4% TDS. Once we know the % […]

Back to: Advanced Coffee Making > Strength