The DiFluid refractometer brings down the entry price for checking the TDS and extraction yield of coffee, but do home baristas need yet another coffee tool? And what can it teach us about how to get better espresso?

I'm selling my roasted coffee (UK only for now): http://bit.ly/3jyL7Yd

Scott Rao's blog post about espresso: http://bit.ly/3YcgMh6

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