Total dissolved solids meter
Cupping spoon
Coffee cup

Brewing -- the Norwegian Coffee Association standard

Again, as in the SCAE chart, the optimum extraction of 20% is the same as the US and European standards even though the preference is for a still stronger brew. Must be a function of latitude. The SCAE standard is shown as a red rectangle, and the SCAA standard in orange. This is how I like to brew my coffee.