So thanks to the lovely people at Bunn I have a couple of TDS meters and have begun to poke them into various coffee drinks.
The first thing that upset me was just how hard London’s water is. Out of the tap I get 410ppm, which is pretty hard. This means it is not ideal for brewing coffee as it is less “hungry” for new solubles than softer water. I didn’t realise until I started testing just how badly it was affecting the coffee.
I was struggling to get into the Golden Cup zone of 18-22% extraction which, through years of filter brewing, is considered a suitable target. Different countries might like different strengths of coffee but they all generally like 18-22% of whatever dose that is.
I have know switched to bottled water for brewing (with a much more attractive TDS of 130ppm) and the coffee does indeed taste much better and my extraction percentages are up even though I haven’t changed the grind or dose. I had gotten used to a very coarse grind on the Chemex (after being advised by Kyle in Intelli.la) but have slowly been bringing it finer to get the percentage up. I will keep doing more but wonder how many other people out there have TDS meters and whether they have compared their brewers with different grinds and doses and compared the cups after.
To this end I’ve done a little spreadsheet that negates the need for a brewing chart as the maths is built in. It works on 2ml of water being absorbed by each gram of coffee but you can change that too. Input the amount of coffee you use, the amount of water you brew with and then TDS measurements. I’ve left columns in there for other useful data – such as brewer, coffee used and notes on grind settings. I probably should have found a way to include a cupping score/notes but haven’t. If anyone else fancies having a go then do download it and let me know how you get on. Once I have enough data I will post up about my Chemex experiments.
Thoughts and comments welcome….