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What it is and what sets it apart: Not a sugar lab test—a sensory impression. Same °Bx can taste different with different acidity, body or TDS.
How it’s perceived or evaluated: Cup at the same temperature and ratio. Cool slightly—sweetness often rises. Tune strength without tipping into bitterness.
Flavours, benefits or impact: Guides dose vs extraction choices. Shared language for bar calibration.
Technical notes: Depends on brew ratio, yield and water. Espresso crema and temp change the reading.
Common mistakes: Do not chase sweetness only with more grams. Do not ignore acid–sweet contrast.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.