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Discontinued Products
Digital Pocket Refractometer PAL-COFFEE （BX/TDS)
PAL-COFFEE(Dual sale of Brix and TDS), which famous Baristas are using for their important tools, has the high resolution of 0.01%. The subtle difference in the concentration of coffee and espresso can be measured. Stable readings are possible even with high-temperature, fresh brew due to the continuous measurement feature.
For Brix scale, please choose PAL-Coffee(Brix).
For TDS scale, please choose PAL-Coffee(TDS).
Specifications
|
Model |
PAL-COFFEE （BX/TDS） |
|---|---|
|
Cat.No. |
4533 |
|
Scale |
Brix Total Dissolved Solids(TDS) |
|
Range |
Brix : 0.00 to 25.00% TDS : 0.00 to 22.00% |
|
Resolution |
Brix : 0.01% TDS : 0.01% |
|
Accuracy |
Brix : ±0.10% TDS : ±0.15% |
|
Temperature compensation |
10 to 100℃ |
Common Specification
| Sample Volume | 2 to 3 drops |
|---|---|
| Measurement Time | About 3 seconds |
| Power Supply | 2 × AAA Batteries |
| Battery Life | About 11,000 measurements (When using AAA Batteries. About 1,500 times for PAL-S only) |
| International Protection Class | IP65 Water resistant |
| Dimensions & Weight | 5.5 × 3.1 × 10.9cm 100g (main unit only) |
For Brix scale, please choose PAL-Coffee(Brix).
For TDS scale, please choose PAL-Coffee(TDS).
PAL-COFFEE (dual sale of Brix and TDS), which famous Baristas are using for their important tools, has the high resolution of 0.01%. The subtle difference in the concentration of coffee and espresso can be measured. Stable readings are possible even with high-temperature, fresh brew due to the continuous measurement feature.
The PAL-COFFEE is a fun gadget that enables you to check the mouthfeel of coffee at a glance. The yield, the amount of coffee extracted from the grounds, is monitored while the recipe for the particular type of bean is being perfected. Being a numerical parameter, the yield is a reliable tool for recreating the same flavor every time. Needless to say, the yield alone cannot capture all the aspects of the coffee’s taste.
Cupping, the sensory evaluation of coffee, addresses such complex characteristics as the body, flavor, aroma, and aftertaste. The yield, specifically, is closely related to the acidity and bitterness. Poorly brewed coffee may taste burnt or have an underdeveloped, sour flavor.
The PAL-COFFEE ultimately helps to express and control the acidity and bitterness of coffee by measuring its Brix/concentration, which is used to calculate the yield.
