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Real-time Agtron & Crack Analyzer

RoastSee NEXT

New Measurement Method

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Roastsee C1

Roasting Degree Analyzer

ROASTSEE C1

Quick and Accurate

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LeBrew 64mm

High-End Burr Solution

LEBREW 64MM

Intense Flavor Burst

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Roastsee Aquadense

Moisture & Density Analyzer

AQUADENSE

Quality Consistency Control

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LeBrew 98mm

High-End Burr Solution

LEBREW 98MM

Power Grind Force

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Roastsee aquagauge

Water Activity Analyzer

AQUAGAUGE

Bean Freshness Control

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LeBrew 65mm LeBrew 65mm

Espresso Burrs

LEBREW 65MM

Smooth and Balanced
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Professional Coffee Analyzer

ROASTSEE SERIES

Precision Measurement Control
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Hyperburrs series Hyperburrs series

High-End Burr Solution

HYPERBURRS SERIES

Full Range Grinding
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BURR SERVICES

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COFFEE EXHIBITION

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Blog posts

Why is the color value of coffee beans highest at Yellow Point?
LeBrew·

Why is the color value of coffee beans highest at Yellow Point?

Abstract In the coffee roasting process, the Yellow Point is an extremely important stage, typically occurring at 150–160 °C. At this moment, the color of the coffee beans changes from green to light yellow, the grassy notes noticeably diminish, and subtle cereal-like aromas begin to emerge. Traditionally, roasters relied mainly on visual observation of color changes and olfactory perception of...

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From Oven to Portable Devices: The Evolution of Coffee Moisture Content Measurement Technology
LeBrew·

From Oven to Portable Devices: The Evolution of Coffee Moisture Content Measurement Technology

Abstract The history of coffee moisture measurement reflects the transition from experiential judgment to scientific quantification. In the early days of coffee production, farmers relied on simple sensory assessments and drying trials—such as sun-drying coffee beans and judging dryness by touch or the sound of beans when shaken. While straightforward, these methods lacked precision and repeatability, and were highly influenced...

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What Afects TDS Readings?
LeBrew·

What Afects TDS Readings?

Abstract The TDS meter has become an essential tool in coffee extraction research and quality control, as it quantifies the proportion of total dissolved solids (TDS) in brewed coffee and provides an objective basis for brewing evaluation. Within the widely recognized Golden Cup Theory, TDS together with extraction yield (EY) serve as the two core indicators for determining whether coffee...

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