I received this from a coffee newsletter. The summary of this study from the email:
The tl;dr of the paper is this: Measuring brewed coffee using refractometers has limited use, because you only know the total extraction and not the quality of the extraction. This paper argues that by passing a voltage through the liquid coffee, you can create a kind of profile. Once you’ve established a profile of a good-tasting extraction, you can then measure the quality of the coffee by seeing whether or not it closely matches your desired voltage profile.
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Report says strength of coffee and how dark the roast is. Very interesting and should be quite cheap and relatively easy to obtain. Not sure if this really equates to taste by any sort of standard metric across beans but for a given bag of beans it could perhaps help establish a standard tk aim for once you get it dialed in via a particular brew method.
