RoastSee AquaDense

Prix habituel: $329.00
Prix promotionnel: $329.00
Prix habituel
Prix unitaire: par

Quantité

Précision: ± 0,5% pour la teneur en humidité et 1,2g/L pour la densité
Répétabilité: 0,20% pour la teneur en humidité
Gamme de mesure: 1 ~ 40% mc dépend des types de haricots
Environnement de fonctionnement: 5 ~ 40 °C

Technological Superiority

●Adaptive multi-frequency capacitive measurement with new patented technology for stable and consistent data. ●Dual self-calibration of temperature and detection makes moisture content & density measurement more accurate.

Technological Superiority

Adaptive multi-frequency capacitive measurement, new patented technology, stable and consistent data. Temperature, detection of dual self-calibration, so that the moisture content & density measurement is more accurate. Touch screen operation, more convenient, large battery, long life, full power can be measured 5000 times.

Consistente

Estamos muy feliz con nuestro medidor de humedad y densidad, muy consistente y fácil de calibrar.

Wow.perfect !!!!

Esta herramienta ha sido indispensable para trabajar con granos verdes de diversas regiones cafeteras.

As a roaster sourcing beans from areas such as Honduras and Peru, this analyser allows me to understand how moisture and density affect the coffee.

easy product

I can now precisely measure the moisture and density of beans from different coffee-growing regions.

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± 0.5%

Accuracy of Moisture Content

1.2g/L

Accuracy of Density

Moisture content directly affects the consistency and efficiency of coffee roasting.

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Green

DryCherry

Parchment

Roast

Too high or too low a moisture content can lead to uneven roasting, affecting the flavor and aroma of the coffee. Maintaining coffee beans within the ideal moisture content range improves roasting efficiency. The density of a coffee bean reflects its quality and maturity. Denser beans usually mean better quality and richer flavor. When roasters roast beans with different densities, they need to target parameters such as starting temperature and ROR to achieve higher flavor.