Do you want to become a little espresso chemist? You can't do without the refractometer

The refractometer has a strong impact on the quality of the coffee in the cup, as it helps us to keep the concentration, profiles and extraction methods of the drink under control.

It is a digital tool used to accurately calculate the concentration of dissolved solids inside the drink, the TDS (Total Dissolved Solids).

The "strong" coffee or the famous "body" of the coffee in the cup is determined precisely by the TDS value.

The TDS, together with the amount of coffee used, the weight of the final drink and the ratio between the coffee used compared to the quantity of water that will infuse it, are essential parameters for evaluating whether the extraction is correct or not. So to evaluate if a coffee is well extracted, over extracted or under extracted.

For this reason, the coffee industry, including folks like professional roasters and baristas, often time choose to have a refractometer at their workstation. This is because knowing the results will help them to know the correct roasting time, calibrate the grinder, estimate the amount of grinding, the extraction time, and other factors that must be adjusted to be able to correctly extract a cup of coffee.

The HM Digital refractometer combines refined measurement technology with simple and intuitive control. The control buttons are simple to make it easier to use and it has a resistant body with an elegant design.

The characteristic of the HM Digital intelligent digital refractometer lies in the possibility of using it through the smartphone. Just download the HMCoffee application on your smartphone so you can try and create more and more unforgettable extractions. You can fill in your extraction form in detail, you can create graphs and export them in the format you prefer, all from the comfort of your mobile phone.

Having a coffee refractometer is useful because even the most experienced in the world of coffee can be deceived by the senses. In addition, having quantifiable data will help us establish a benchmark when we have to determine the quality of the coffee.

Here are at least 5 Reasons to start using an espresso refractometer:

• Professional baristas who want to measure the consistency of the extraction.
• Coffee shop owners who want to control the quality of coffee scientifically.
• Manufacturers of machines to control the constancy of the machinery.
• Coffee roasters who want to control the quality of the roast profile.
• Trainers who want tools to better explain Espresso DNA.

The main recommendation in using a refractometer is perfectly cleaning the slide with water and a clean cloth after each use.