Extract Mojo & Mojo ToGo

Recently we got to experience something that I have been extremely anxious to try out and use, though have been limited due to my lack of sufficient income to purchase said Extract Mojo.

Fortunately Jamin, at Cafe Imports has one!

Justin & I have been making as frequent trips as we possibly can to get a further grasp on A. how it works & B. how coffee extracts and reads out on the meter.

For those who don’t know what I’m speaking of, my understanding of the Extract Mojo Refractometer is that it measures the refraction index (how much light is sent back to an emitted light) of a said liquid. In our case that liquid is Coffee, and the refraction index helps us to compute (with Mojo ToGo, iPhone App) the TDS (Total Dissolved Solids) and the Extraction Yield %.

The TDS we find helpful to determine the strength of the coffee, and the EXT % we find useful to determine how much (%) of the chemical compounds and solids have been extracted from the measured quantity of coffee that we used.

During our first experiments, Justin & Eric Kamosa were attempting to dial in some of our new coffees on the Clover brewing machine, while I was attempting to take meticulous notes, and compute readings from the meter, through my freshly purchased Mojo ToGo.

Our Findings, to be honest were inconsistent.

We attempted to cover as many bases as we could, I guess we hadn’t really realized that the Mojo is so freaking intense!

through our trials, we attempted to keep things as consistent as possible covering:

Turbulence: Barista to Barista this changes, but a Barista can try to be consistent as long as that’s their aim and it’s small amounts.
Typically just small “pats” to wet the grounds.
Though Justin typically waits for the water to st
art spraying and then throws in the grounds, using the spray head as a creator of turbulence, and not allowing the grounds to sit on a hot screen (baking)(speculation).

Filter: We tried filtering the coffee beverage with the syringes, and rinsing them in between uses, with the theory of removing as much of the solids from the filter as possible (using cold water from the same source as the brew).

Temperature: for the brew, it seems rather difficult to do anything to make this more or less controllable, being in an exposed cylinder, but we always rinsed seconds prior to the actual brew cycle (heating the piston up, in theory). The temperature of the beverage we used for reading in the Refractometer is where we really messed up. I guess I was just super anxious, but we didn’t use a transfer cup, and therefore didn’t really allow it to cool, so all of our attempted readings were from a liquid around 30 C. That’s way too hot for the meter to get consistent results.

Cleanliness/Purging: Like I said we rinsed and wiped the clover between every brew cycle. We also rinsed and purged the syringe between every cycle attempting to remove the brown from the filter. We wiped the screen of the meter with the little alcohol wipes that were supplied with the meter (didn’t seem to work well.)

The results for the day entailed a range of readings from the meter between 1.3330 and 1.4092 and a TDS of between .82 and 1.67 which is probably all a relative guess, considering our unfamiliarity with the device. We tried around 15 different readings, and in the end just dialed in how we had been…

To Taste.

It has encouraged us however to find a more consistent solution to: cooling the coffee
wiping the screen of the meter
getting at least close to the little boxes in the app.
measure the coffee mass more accurately .01g
measure the coffee liquid more accurately gram scale. (mass)
hate Clover coffee


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