DiFluid R2 Extract - COFFEE REFRACTOMETER

That's what the coffee community has been waiting for! The device that finally can say if coffee is under extracted or over extracted.
And now, it's not only for professionals, but for home baristas as well. Reliable way to measure TDS and Extraction of your coffee for both Filter and Espresso.
Time codes:
0:00 - DiFluid R2 Extract
0:12 - What is a good coffee
0:39 - Coffee basics (extraction)
1:13 - Why do we need a refractometer
2:35 - Overview of DiFluid (the brand)
3:07 - First Impressions
3:55 - First use
4:26 - Extraction of Espresso (TDS)
5:04 - Extraction of Filter (TDS)
6:49 - The App "DiFluid cafe"
7:28 - Technical details
7:49 - Conclusions
Article with additional information - / 84750965
DiFluid R2 Extract on Amazon - www.amazon.com/dp/B0BQ6LWWMX
Official site - digitizefluid.com/collections...

[@coffeeblogua]

You can get scale, refractometer or both with 15% off. Promotion will run from tomorrow (29 September 2023). amzn.to/48xRYFX Just in case, code is "15OUPX5X"

[@pengti1359]

So cool！😮

[@michaelerbreviews]

Excellent and very knowledgeable review. Thank you.

[@coffeeblogua]

I tried to do my best) Just in case, they've updated firmware a couple of times since. Nothing groundbreaking, but connection is way smoother now. Though, 80% of the time I currently use it for just TDS since I know what I want from the coffee (range)

[@abdul837]

Awesome work brother...Explained crsytal clear🥰❤️

[@coffeeblogua]

It was tough to make it relatively short) But seems like the most useful info is included

[@coffeeblogua]

Great news! Now you don't need to connect the refractometer manually everytime. Just need to turn it on and keep the app open. It'll connect automatically ☺️

[@Yirgamalabar]

Looks great! Have you tried measuring Turkish coffee?

[@coffeeblogua]

Not yet) It's really interesting to see the extraction, especially with different coffee and amount of clicks. And it can be done even without filtering (but possible to do both, filtered and not to confirm my theories). There is no "golden cup" standard for this method. Probably, if I will filter it completely, it's possible to have TDS as well (because I need yield for data to be accurate). In the next episode, I'll start from adjusting the coffee with 4x50 (12-200) recipe in order to show what I think about when making the adjustments. And also will bypass osmotic flow with 12.5 ratio (and also haven't measured it yet, interesting, because the grind size is huge). And then - will play with Turkish coffee.

[@nikolay2491]

how can i use it to measure a brazilian cup? shoud i to mix fluid with particulate matter?

[@jessicamedov6793]

😍😍

[@michaelerb6732]

Do you have to zero the R2 before every session, or just once and then you're done.

[@coffeeblogua]

I usually do this when there is a change of the temperature in the room. It's different in a studio. And also, if the results are weird. For me it's ok to not do it at home for a week or more

[@coffeeblogua]

Here's the workflow with updated firmware kzbin.info/www/bejne/nZKTdaWIo7x9fsU Usually, if the room temperature has changed for 5 degrees (it was 30 in summer, now it's like 23 in a room) - I do a calibration. Or in case I change the space. Or, if I need 100% accuracy for making recipe for sharing

[@smithsmith7808]

Sorry, i got confused with how to get the yield. So u measure the empty carafe then add the total weight. Then whats the formula for the yield 😅 total weight minus carafe weight?

[@coffeeblogua]

I input the total weight. Correct, yield = total weight - carafe

[@smithsmith7808]

@@coffeeblogua thanks got it, tried it as my r2 extract was delivered yesterday. Got to brew got a result of 1.43 TDS. ExtY: 22.88 13grams coffee 208 yield. The graph indicator was on a little bit side of bitter (there was a little bit of bitterness at the end). 94c temp, 5 grind settings using 078, 3 pulses. Given those brew parameters i had. How are u going to adjust if i want to have a sweeter cup.

[@coffeeblogua]

Probably by choosing sweeter coffee or water with the buffer to hide acidity 😂 Since the extraction is huge, there is no point for grinding smaller (which I usually use to have more body which makes "perceived sweetness" higher). I will try to use 90°C. What's the brewing time BTW? Also, approach with lower extraction (recent episode) where 84-88°C is used and extraction is around 15.5-18% - produce higher intensity of perceived sweetness. So, I recommend this approach if you want "clean caramel notes", but with acidity. And there, 88°C will do the magic.

[@smithsmith7808]

Hahaha i might buy a sweeter coffee for less headache. Its around 2:15ish if i can recall it correctly

[@smithsmith7808]

@@coffeeblogua tried 90c this evening , 12grams 1:15 to 180grams out. Same 3 pulses i still got a large ET at 22.2 TDS was 1.48 graph just touched the grid between "golden spot" and bitter border line. Though, i like this 2nd attempt taste & body more than my 1st r2 brew attempt there was still a little bit of bitterness in a goodway but not long astringent like . Btw, just saw the darkarts peacefrog beans packaging notes its more on peach,orange,citrus side of spectrum. Will try 88c tom.