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Total dissolved solids 

 November 16, 2016

By  Dorian Bodnariuc

Total Dissolved Solids (often abbreviated TDS) is a measure of the combined content of all inorganic and organic substances contained in a liquid in: molecular, ionized or micro-granular suspended form. Generally the operational definition is that the solids must be small enough to survive filtration through a sieve the size of two micrometer. Total dissolved solids are normally discussed only for freshwater systems, as salinity comprises some of the ions constituting the definition of TDS.

TDS is an important measure in coffee brewing since it determines the coffee strength, and concentration. The higher the TDS, the more body the coffee has, and the stronger it is.

Coffee brewing methods have specific TDS, hence taste differently. Turkish coffee has the highest amount of total dissolved solids, espresso is following closely. French press also has a high TDS. Drip coffee is on the lower range of TDS, and cold brew has the lowest TDS.

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About the author

My name is Dorian and I am a former barista. I consume coffee in any form, as a beverage, in savory recipes and desserts. My favorite caffeinated beverage is the espresso.

I love to share my coffee brewing knowledge and my geeky coffee research. This blog is one of the places I write about coffee. More about Dorian... If you want to learn more about this site and how I started it, check our About Me page, where I explain all about it.