News

LeBrew·2025년 10월 16일

LeBrew × HB Roasting Competition | Hangzhou Station

In October 2025, Hangzhou, China hosted a remarkable event where professionalism and passion intertwined — the iQube Coffee Roasting Exchange Competition (East China Division, Hangzhou Station).Organized by HB Roasters at their Hangzhou Experience Center, the competition gathered roasters, specialty coffee shop owners, and experts from across the country. As the Official Roast Colorimeter Sponsor, LeBrew provided advanced analytical instruments that offered...

LeBrew·2025년 9월 19일

Moisture Content：A Key Factor in Green Coffee Processing

Abstract In the coffee supply chain, Moisture Content is one of the most fundamental yet crucial physical parameters. It not only determines whether green coffee beans can smoothly enter the next stage of processing, but also directly impacts flavor development and quality stability. From harvest to final export, every processing stage imposes strict requirements on moisture levels. This article will...

LeBrew·2025년 9월 12일

Moisture Content vs Water Activity: Two Key Factors in Green Coffee Storage

Abstract Proper storage of green coffee beans is essential to preserving their quality, flavor potential, and commercial value. Two critical yet fundamentally different parameters—moisture content and water activity (aw)—play a central role in this process. Understanding the difference between them, how they interact, and their impact on coffee storage is key to achieving safe, scientific, and flavor-preserving conditions.

LeBrew·2025년 9월 11일

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...

LeBrew·2025년 9월 9일

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...

LeBrew·2025년 9월 4일

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...

LeBrew·2025년 9월 3일

How to Choose a Coffee Densitometer? A Comparative Guide to Displacement and Volumetric Methods

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...

LeBrew·2025년 8월 26일

How Water Activity Meters Work – Principles Behind aw Measurement for Coffee and Food

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.

LeBrew·2025년 8월 20일

Agtron Colorimeter vs. Traditional Visual Assessment: Which Is the Ultimate Judge of Coffee Roast Color?

Abstract In coffee roasting, color change has always been a key indicator for determining the roast level. Traditionally, roasters rely on visual observation of the beans’ transformation—from the yellow-green of raw beans to light brown, dark brown, and even near black—combined with crack sounds and aroma for a subjective assessment. However, this method has significant limitations: Strong influence of lighting:...

LeBrew·2025년 8월 7일

The Science Behind Agtron Roast Analyzer and Coffee Roasting Control

Abstract The essence of coffee roasting lies in a series of complex, heat-induced chemical reactions, the most visually apparent of which is the color transformation of the coffee beans. To enable quantifiable control over the roasting process, the Agtron roast analyzer—also known as the Agtron Scale or coffee roast meter—was developed and has become an industry-standard tool for standardized roast...

LeBrew·2025년 7월 28일

An Analysis of Different Motor Drive Types in Coffee Grinders

As of 2025, the global market for coffee grinder motor drive types has become increasingly mature, with both manufacturing techniques and structural designs advancing toward precision and diversification. Numerous innovative grinder designs have emerged, such as ULTRA’s cost-effective direct drive system, SOU SIK P1’s use of a planetary gear motor for conical burr grinders, and BOOKO Motto80’s tapered burr mounting system,...

LeBrew·2025년 7월 24일

Electrostatic Control in Coffee Grinders: Coatings, Electrodes, Grounding & Structural Optimization

During the coffee grinding process, high-speed friction between the burrs and coffee beans generates significant static electricity. This is one of the primary causes of coffee grounds scattering, residue buildup, and uneven extraction. Finer particles, with their larger surface area, are especially prone to static charge accumulation, resulting in messy powder dispersion, ingredient waste, and inconsistent cup quality.

LeBrew·2025년 7월 22일

The Story of SOU SIK and LeBrew

In 2024, SOU SIK, a brand infused with retro-futuristic mechanical aesthetics, was born in Shanghai, China. From its inception, it partnered with LeBrew, a specialist in burr design and manufacturing, to collaborate on burr geometry and development.

LeBrew·2025년 7월 15일

Why we need to replace the burrs?

With prolonged use of a coffee grinder, its core components—the burrs—gradually lose their sharpness and begin to dull visibly. In some cases, chipping along the edges may also occur. This is particularly common in commercial espresso grinders, where burrs are subjected to heavy grinding loads, frequent cleaning, and repeated recalibration. Common wear issues include erosion in the triangular zone, coating...

LeBrew·2025년 7월 6일

Hyper Burrs | What affects grinding efficiency?

What makes some burrs grind faster and more precisely than others? This article breaks down the geometry of coffee burrs—including crushing zones, dump powder channels, and grind paths—to reveal how they affect grinding efficiency across espresso and filter applications.

LeBrew·2025년 6월 26일

LeBrew RoastSee C1 | How a Coffee Roast Color Analyzer Works & Why Accuracy Matters

Understanding how a coffee roast color analyzer works—and what factors impact its accuracy—can help roasters achieve consistent, professional-grade results. This guide explains the principles behind NIR technology and shares expert tips for minimizing reading errors.