Examples of refractometer use in a café’s workflow?

Examples of refractometer use in a café’s workflow?

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Examples of refractometer use in a café’s workflow?

Examples of refractometer use in a café’s workflow?

Examples of refractometer use in a café’s workflow?

Examples of refractometer use in a café’s workflow?

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Examples of refractometer use in a café’s workflow?

Hello all. Curious if any baristas/qc folks here can provide examples of how they’ve used refractometers in their cafés? I understand their limitations, and I am comfortable using refractometry to gain reference points when testing recipes. But I’d really appreciate anyone who is willing to share protocols they use where refractometry benefits consistency, quality control, etc. Any insight would be great. TIA!

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