Regardless of SCA’s point of view – that strength is measured through TDS – it is clear that “strong” means different things to different people. Therefore, coffee shop owners, baristas, and roasters must communicate effectively when a customer or buyer asks if the coffee is strong.
For example, Claudia explains that Nespresso doesn’t grade coffee for consumers by strength. Instead, they separate the coffees using a “strength” meter. According to Claudia, this is determined by three factors: “Roast degree, grind size, and durability on the palate”. This helps customers understand the nuances and complex qualities of the coffee.
“Many people feel that the best coffee is the strongest one,” says Claudia. Claudia says, but she disagrees with this. She believes there is a global perception that there should be a “direct relationship between coffee quality, coffee flavors café and strength”, but personally believes that “every coffee is individual”.
Some people also associate strength with various beverages. Tommaso explains that most of his customers think of strong coffee culture as one that contains more caffeine than usual. He says many of them believe a ristretto has more caffeine than a regular espresso drink coffee world when the only difference between the two is the water ratio.
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The most precise definition of “strong” coffee from SCA is a cup with a high percentage of total dissolved solids travel. But when a customer asks for a strong coffee, their definition most likely doesn’t match the barista’s definition.
How about you? Do you agree with the SCA definition of cups VietNam? Or do you have your understanding of what makes coffee roasting types so strong?
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