Je zaujímavé, čo píše Jeremy o subjektívnom testovaní ... "We do not report subjective scores. I’ve worked in human performance & perception research for far too long and there are simply far too many variables that influence taste beyond the extraction itself that,
without an extremely large data sample, it’s nearly impossible to draw any meaningful conclusions. And that’s assuming you
exactly match the beverage mass for every shot that you taste…
and the temp at which you taste them… and
randomize the order of the tastings… and
do enough samples of each condition to provide a meaningful result, etc. A big problem we see in many espresso-based experiments is the lack of control of beverage mass, which is far-and-away the largest contributor to TDS content.
Without matching beverage mass, the tasting of shots is somewhat meaningless since
you cannot differentiate whether perceived differences are due simply to strength differences and/or compounds that make up the dissolved solids ... ako by mi z jazyka vypadlo.
Ale tiez vyssie TDS neznamena "lepsiu" kavu, len vacsie mnozstvo rozpustenych latok (vratane preextrahovanych) ... "As for TDS being higher always equaling “better”, that’s a valid point. It is interesting to think what the term “overextracted” would mean if higher is always supposed to be better. TDS provides you with an objective assessment of your solution strength, nothing more."
Credit to Socraticcoffee:
http://socraticcoffee.com/2016/06/exploring-the-impact-of-particles-on-espresso-extraction/