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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...
Abstract The development of Coffee Green Bean Density Measurement reflects the dual demand for Efficiency and Precision. The Displacement Method – Archimedes’ Principle reveals the physical essence of Density with high precision, making it suitable for Quality Assessment and Laboratory Testing. In contrast, the Volumetric Method – Free-Flow Bulk Density provides high efficiency to support large-scale circulation, making it more appropriate...
Accurately measuring water activity (aw) is essential for quality control, safe storage, and precise roasting of green coffee beans. Understanding the scientific principles behind aw measurement—and selecting the right method and equipment—is critical to ensuring reliable data. This article explores the core mechanisms of water activity meters, compares mainstream technologies, and highlights differences in precision among various approaches.
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