HomeRoast Digest


Topic: soluble solids in extraction (13 lines)
1) From: Tom Ulmer
In viewing my feeds for the week I've noticed Thompson's three methods in
relation to total dissolved solids. While I somewhat understand the premise
I don't quite make the correlation to the sweet spot reference. In other
words the who, what, and why of the of the range in relation to tastes. Does
anyone care share their insight to this regard?
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