This article details the coffee culture in Portugal, explaining the types of coffee available, how to order them (bica, cimbalinho, galão, etc.), whether to ask for water, and when Portuguese people typically drink coffee.
This article explores the accuracy and affordability of using a Brix refractometer compared to a more expensive Atago refractometer for measuring Total Dissolved Solids (TDS) in espresso. The author conducted experiments to compare the two methods and found that the cheaper Brix meter provided comparable results.
total hardness of 50-175 ppm CaCO3 (2,9-9,8 dH°) carbonate hardness of 40-75 ppm CaCO3 (2,9-9,8 dH°) total hardness should exceed carbonate hardness pH of 6.5-8
