Strong coffee, high percentage of caffeine.
But are we certain that a customer
TDS whe he requests a strong cup of coffee?
Without a doubt, in my opinion. When someone
asks for a very strong coffee, the amount of
caffeine, the intensity of the aroma, the amount
of bitterness, and the body of the cup frequently
come to mind. But let's go in chronological sequence, starting with how much caffeine is in a cup of coffee. Many businesses, particularly those abroad, claim that their product is the strongest coffee available. These goods are undoubtedly the results of careful marketing methods, and frequently they are coffees whose quality does not correspond to that of a good cup. We are well aware that between.
Strong coffee, intense coffee
However, very often when we speak of a strong coffee we cannot objectively measure the quantity of caffeine contained in the cup and one of the elements that the bar customer takes into consideration to evaluate its strength is certainly the intensity of the aromas, the body and the bitter note. Therefore, in order to be considered "strong" a coffee must have intense aromas, not always pleasant and fine, but in any case perceptible even from a distance. For this reason, many roasters insert an evaluation on their websites, and often also on the packaging, with dots, squares or simply with a number that highlights the degree of "intensity" of the coffee which say very little to a professional but guide the choice of the average consumer .
When tasted, however, the "strength" of the coffee is often evaluated as the relationship between the body and the bitter note of the coffee, more full-bodied and bitter very often equivalent in the consumer's mind to a stronger coffee. This leads us to consider a stronger coffee as a ristretto (which also has a higher TDS).
TDS (total dissolved solids)
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