ATAGO PAL-COFFEE (BX/TDS)
For a good barista, the refractometer is 'must have' tool for making the perfect cup of coffee. coffee is science. Is the coffee not too strong or too weak, too bitter or too sour? Many factors play a role in the flavor formation: the amount of coffee, the grain size, the freshness, the hardness of water, the temperature, the contact time, etc. By measuring the Brix value, with which the degree of extraction can be determined, the refractometer gives an indication of the acidity / bitterness of coffee. This is a reliable way to reproduce the same taste. With the help of the ATAGO PAL-COFFEE (BX/TDS) refractometer, the concentration (BX/TDS) can be determined simply and accurately. A few drops of coffee on the prism and after starting the value can be read in two seconds with two decimal places.
For more accurate measurements, it is recommended to use the MAGIC adapter.
Brix : 0.00 to 25.00%
TDS : 0.00 to 22.00% Temperature : 10.0 to 100°C
TDS : 0.01%
Temperature : 0.1℃
TDS : ±0.15%
120 seconds of continuous measurement
(main unit only)