Tea-n-age

Dexter , Crompton , Schoeller & Hoesch are the three biggest players in this complex manufacturing method https://www.thefreelibrary.com/The+big+three+in+teabag+paper.-a020178165

Coffee has a few important chemicals -Caffeine -Trigonelline -Chlorogenic acid -Sucrose & soluble fibres -Fats,terpenes, Sterols , Oils Most of the chemistry of coffee is determined during the roasting stage. More details later, but a lighter roast has more acids and more trigonellines and chlorogenic acids and caffeine remains unchanged . There are various preparation methods: Ideally boiling water should never be used for brewing coffee. Please remember that Italians like a Dark Roast Strong while the French prefer the Aroma and Lighter versions French Press –After brewing with boiled water a plunger is used for separation . Since the temperature is not very high, it does an uniform extraction and retains flavours uniformly.The cup is not very strong.Howard Schultz mentioned that French Press is the best but he would not sell it from Starbucks. Drip Filter – The process is slower. The filter paper comes in the way and holds back fats and sterols ...

 http://socraticcoffee.com/2015/04/measuring-total-dissolved-solids-a-refractometer-comparison/ Abstract The goal of these two studies was to examine the measurements from two refractometers advertised to measure the total dissolved solids (TDS) content of coffee. Utilizing mixed study designs, the VST LAB Coffee II Coffee & Espresso Refractometer (the newer VST LAB Coffee-Espresso III will be tested soon) was compared against the Atago PAL-COFFEE refractometer in two different experiments. For the first study, distilled/demineralised water was used to zero the refractometer in one condition and brew water was used to zero in the other condition. Our results demonstrated no significant difference in the readings between the VST and Atago refractometers, nor between the two water types. Another experiment was performed to assess the impact of the syringe sample filters supplied by VST. Our results demonstrated a significant difference between refractometers ( p ...

The process of quantifying the TDS of coffee continues .Here are further insights : https://baristahustle.com/analyzing-espresso-recipes-strength/ Last week we talked about the importance of dose in understanding espresso recipes. This week, we talk about understanding ‘strength.’ Now, when people talk about coffee ‘strength’ they might be talking about one of three things: Intensity of flavour Texture, weight or viscosity Concentration of dissolved coffee flavour. These three things are also regularly part of the same sentence, so to avoid confusion, here’s how I’m going to write about it: When I use the words ‘strength’, ‘strong’ and ‘weak’ I’m talking about the concentration of dissolved coffee flavour, or Total Dissolved Solids (TDS). When I use the word ‘intensity’ I’m talking about intensity of flavour. When I use the words like ‘rich’, ‘watery’, ‘heavy’ and ‘light’ I’m talking about texture, weight and viscosity. Strength To communicate strength quick...

 In the ongoing debate on the method of brewing coffee ,I found this article closest to one of the best and unbiased . The concept of measuring the TDS Total Dissolved Solids definitely appealed to me.   https://www.cnet.com/news/how-you-make-your-coffee-matters/ The author is Brian Bennett  Whether you choose to whip up pots of fresh drip, drop the plunger on a hot French press, or would rather brew one K-cup at a time, your preferred method of coffee making will yield drastically different results. And I'm not just talking about how long you have wait to enjoy your java or the degree you must work for it, either. Indeed, various coffee brewing styles will affect your product in significant ways, from intangibles such as differences in texture, body and flavor to more concrete scientific values you can quantify in the lab. Chief stat among them is a brew's percentage of total dissolved solids (TDS), that golden number which indicates just how much actual...