VST filters to remove suspended solids from espresso (50 pcs)

VST filters for LAB Coffee III refractometer for coffee extraction measurement.

VST filters to remove suspended solids from espresso (50 pcs)

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In order to properly measure the quality of the espresso, it is necessary to remove suspended solids and CO2 from the beverage. These substances would distort the measurement result - when measuring coffee quality using a refractometer, it is assumed that only dissolved solids (TDS) are present in the coffee. More

Product code: 2514 Shipping options

142,70 € incl. VAT

Product code: 2514 Shipping options

Description

Drip coffee, coffee filtered with paper or cloth filters does not need to be filtered before measurement.

Coffee prepared using metal filters (such as press-pot, Clover®, trifecta or Swiss Gold) as well as coffee prepared without filters (such as coffee prepared for tasting, cold brewed/extracted coffee, Turkish mocha) requires filtering of the sample before measurement.

Although paper filters are used in Aeropress® coffee preparation, since the coffee is filtered under high piston pressure, these samples should also be filtered before measurement.

Similarly, finely ground coffee from a coffee or espresso grinder should be filtered with these filters before measurement, even if paper filters are used in the coffee preparation.

The package contains:

50 coffee and espresso filters,

5 syringes of 10 ml capacity,

Instructions for use.

Procedure

Allow the coffee/espresso to cool for approx. 1 minute, at the same time the CO2 residue will evaporate from the drink. Then stir the drink for about 5 seconds (can be done with a syringe, repeated suction and emptying).

Submerge the syringe so that the tip is below the foam and at the same time does not touch the bottom of the cup. Then suck in about 3 to 4 ml of the drink.

Screw one filter onto the tip of the syringe and carefully tighten it.

Squeeze about 2 ml slowly from the syringe into a clean, dry glass (or cup) and allow this sample to cool for 30 to 60 seconds.

Take a clean, dry pipette and transfer a few drops of the cooled sample to the measuring prism of the VST-COFFEE refractometer. Here again, leave the sample for 20 to 30 s to allow the sample and instrument temperatures to equilibrate before measuring.

The prepared sample can now be measured.

A new filter should be used for each measurement. This avoids contamination of the prepared sample and the measurement results will not be distorted by residues from previous samples that settle in the filter!

As filters are not sterile, never drink filtered coffee/espresso!