Discussing Refractometry in Coffee - DiFluid R2 Extract | Coffee with April #274

This week, we're discussing the use of refractometry in coffee whilst taking a quick look at the new R2 Extract from DiFluid.

Refractometry has a deep and complex association with coffee brewing theory and sensory perception. The tools have often been helpful for providing data that can help a barista to maintain consistency of strength and quality, or help to improve or give direction when building a recipe.

As the cost of these tools begins to drop and more companies begin to produce more accessible models, we expect the discussion about the pro's and con's of these tools to become even more frequent.

If you're especially curious about the content that we produce, make sure to check out our Patreon as we have several different ways that you can join our community: Patreon: patrikrolf

We're always interested in hearing what topics you're most curious to hear us discuss, and Patreon is a great way of reaching out to us if you would like to make a request.

We welcome your thoughts and feelings on the topics raised in this week's video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.

You can contact us or our collaborators using any of the channels below:

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Instagram: Instagram: aprilcoffeecph
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Music by Andrew Blumhagen
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SoundCloud: andrew-blumhagen
https://andrewblumhagen.bandcamp.com/...

Graphics by Chloé Shephard
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Instagram: chloephotoandbooks

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Produced by April Media - 2023