You can get scale, refractometer or both with 15% off. Promotion will run from tomorrow (29 September 2023). amzn.to/48xRYFX Just in case, code is "15OUPX5X"
@coffeeblogua
Жыл бұрын
Great news! Now you don't need to connect the refractometer manually everytime. Just need to turn it on and keep the app open. It'll connect automatically ☺️
@pengti1359
Жыл бұрын
So cool!😮
@abdul837
Жыл бұрын
Awesome work brother...Explained crsytal clear🥰❤️
@coffeeblogua
Жыл бұрын
It was tough to make it relatively short) But seems like the most useful info is included
@michaelerbreviews
11 ай бұрын
Excellent and very knowledgeable review. Thank you.
@coffeeblogua
11 ай бұрын
I tried to do my best) Just in case, they've updated firmware a couple of times since. Nothing groundbreaking, but connection is way smoother now. Though, 80% of the time I currently use it for just TDS since I know what I want from the coffee (range)
@m_pchnv
6 ай бұрын
how can i use it to measure a brazilian cup? shoud i to mix fluid with particulate matter?
@Yirgamalabar
Жыл бұрын
Looks great! Have you tried measuring Turkish coffee?
@coffeeblogua
Жыл бұрын
Not yet) It's really interesting to see the extraction, especially with different coffee and amount of clicks. And it can be done even without filtering (but possible to do both, filtered and not to confirm my theories). There is no "golden cup" standard for this method. Probably, if I will filter it completely, it's possible to have TDS as well (because I need yield for data to be accurate). In the next episode, I'll start from adjusting the coffee with 4x50 (12-200) recipe in order to show what I think about when making the adjustments. And also will bypass osmotic flow with 12.5 ratio (and also haven't measured it yet, interesting, because the grind size is huge). And then - will play with Turkish coffee.
@jessicamedov6793
Жыл бұрын
😍😍
@michaelerb6732
11 ай бұрын
Do you have to zero the R2 before every session, or just once and then you're done.
@coffeeblogua
11 ай бұрын
I usually do this when there is a change of the temperature in the room. It's different in a studio. And also, if the results are weird. For me it's ok to not do it at home for a week or more
@coffeeblogua
11 ай бұрын
Here's the workflow with updated firmware kzitem.info/news/bejne/yJdmqqaIp4l7e5g Usually, if the room temperature has changed for 5 degrees (it was 30 in summer, now it's like 23 in a room) - I do a calibration. Or in case I change the space. Or, if I need 100% accuracy for making recipe for sharing
@smithsmith7808
Жыл бұрын
Sorry, i got confused with how to get the yield. So u measure the empty carafe then add the total weight. Then whats the formula for the yield 😅 total weight minus carafe weight?
@coffeeblogua
Жыл бұрын
I input the total weight. Correct, yield = total weight - carafe
@smithsmith7808
Жыл бұрын
@@coffeeblogua thanks got it, tried it as my r2 extract was delivered yesterday. Got to brew got a result of 1.43 TDS. ExtY: 22.88 13grams coffee 208 yield. The graph indicator was on a little bit side of bitter (there was a little bit of bitterness at the end). 94c temp, 5 grind settings using 078, 3 pulses. Given those brew parameters i had. How are u going to adjust if i want to have a sweeter cup.
@coffeeblogua
Жыл бұрын
Probably by choosing sweeter coffee or water with the buffer to hide acidity 😂 Since the extraction is huge, there is no point for grinding smaller (which I usually use to have more body which makes "perceived sweetness" higher). I will try to use 90°C. What's the brewing time BTW? Also, approach with lower extraction (recent episode) where 84-88°C is used and extraction is around 15.5-18% - produce higher intensity of perceived sweetness. So, I recommend this approach if you want "clean caramel notes", but with acidity. And there, 88°C will do the magic.
@smithsmith7808
Жыл бұрын
Hahaha i might buy a sweeter coffee for less headache. Its around 2:15ish if i can recall it correctly
@smithsmith7808
Жыл бұрын
@@coffeeblogua tried 90c this evening , 12grams 1:15 to 180grams out. Same 3 pulses i still got a large ET at 22.2 TDS was 1.48 graph just touched the grid between "golden spot" and bitter border line. Though, i like this 2nd attempt taste & body more than my 1st r2 brew attempt there was still a little bit of bitterness in a goodway but not long astringent like . Btw, just saw the darkarts peacefrog beans packaging notes its more on peach,orange,citrus side of spectrum. Will try 88c tom.
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