#31: What Are We Measuring When We Measure Brix?
Making Coffee with Lucia Solis
English - January 19, 2021 12:00 - 38 minutes - 26.6 MB - ★★★★★ - 53 ratingsFood Arts Education coffee fermentation travel farm specialty coffee yeast wine microbiology science food Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
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.
Support the show on Patreon and get access to research papers.
Sign up for the newsletter to stay informed.
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Mentioned in the Episode:
Why is This Happening Podcast: Pappy Van Winkle
TTB Alcohol Tax Chart
Sugar Cane exporting Countries