I hope the previous podcast episode helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. In today's episode we are adding another element, another piece of the puzzle—the refractometer and the other instruments used to measure sugar.In today's episode we will see how a refractometer can give a high Brix reading even when there is zero sugar in the sample. Or, how it is possible to get negative Brix readings.
I think understanding more about the the instruments we use, helps us understand the limitations of measuring Brix at all.
Podden och tillhörande omslagsbild på den här sidan tillhör Lucia. Innehållet i podden är skapat av Lucia och inte av, eller tillsammans med, Poddtoppen.
