Utilice PAL™-COFFEE

Su practicidad y tamaño portable, su relacion calidad/precio y que ofrece una referencia confiable a la hora de analizar la calidad y repetibilidad de las preparaciones.

Let`s connect through coffee！

Opened first as a specialty home roasted coffee store in 1987, then as a coffee shop. High quality coffee is offered with the goal of “helping with each person`s relaxed space.” The process is cherished from production down to each cup, with ATAGO`s PAL™-COFFEE playing an active role in quality control and helping serve delicious coffee.
“We want everyone to connect through coffee!” With that warm feeling, TAKADA COFFEE`s coffee inspires getting a coffee with that special someone.

Kalve Coffee SIA was founded by a team of coffee professionals in Latvia,with the aim of developing and strengthening the culture of coffee production, preparation and enjoyment. We value outstanding taste, responsibility towards the environment and great product design. We carefully select the raw green coffee and roast it by the highest international standards, constantly educating ourselves in every aspect of coffee.With our work, we wish to create values, which create legacies.One of the important tools in keeping our quality and taste is ATAGO's PAL-Coffee. It is an essential item in our roastery and coffee shops for machine calibration between locations and to check every coffee we brew for consistency.We like its stylish design, portability and ease of use.

Cafés de Especialidad de Chiapas, S.A.P.I. de C.V (CAFESCA) is the only producer of lyophilized coffee in Mexico and Central America. We are located inside the Strategic Fiscal Precinct from Port of Chiapas (southeast of the Mexican Republic), the only one in the country at the seaport. We are a proudly chiapaneca company dedicated to the production of lyophilized coffee for national and international distribution. We are part of ECOM Group, one of the three main commercial businesses of coffee in the world.

lyophilized coffee, we used ATAGO refractometers at the EXTRACTION PROCESS to monitor the concentration of liqueur coffee or syrup, as a quality department we need to make sure that the product is under the requirements and to assure ourselves we use the model RX-5000i because it is automatic, easy to use, very stable, trustworthy and the calibrations take no longer than 3 minutes.Besides this model, our colleagues from the production department are using hand held PAL pocket refractometers to monitor the extracts. We use ATAGO because we have had excellent feedback and experience with the equipment, they are very precise and long lasting for the industrial use, and especially for the Instant Coffee, where a high or low concentration can influence our final product results and that is why the RX-5000i, gives us confidence to standardize the Brix suitable for concentrated coffee extract. The RX-5000i, gives us the confidence to standardize the Brix suitable for concentrated coffee extract.In the quality department we use the RX-5000i equipment to monitor the concentration of syrup, and from the percentage of Brix we process the analysis of acidity, filter soluble solids, and cupping (sensory) and last, we proceed to the lyophilization step, this is done once product meets the safety requirements and specifications.

Extracts tend to be diluted in 9.0 – 12% Brix.
Coffee syrup or extract: 50 – 56% Brix.
Written by: Eng. Karina Morales
Head of Quality Control
Cafés de Especialidad de Chiapas, S.A.P.I. de C.V (CAFESCA)

Renowned New York-style espresso shop

Bear Pond Espresso is in premises that were once the old Otsuki candy store, and retains that vintage feel in a simple whitewashed interior.

The coffee that owner-barista Katsuyuki Tanaka brews is truly one of a kind, found nowhere else. Experience Bear Pond’s knock-out blend of the bitter, the acidic and the sweet in one unforgettable cup. And behind this stunningly good coffee is top-class barista Tanaka managing it all, from bean selection to roasting. And supporting his work with readings of the values is PAL-COFFEE.

World-class coffee in Yoyogi

Norway is known throughout the world for coffee brewed to the most exacting standards, and an amazing little café from the capital, Oslo, has made its way to Japan.

Fuglen Tokyo is a fusion of high-quality coffee bar, cocktail bar and vintage design furniture store, exuding a truly Norwegian air. Whichever coffee you go for will stand out for its finely tuned balance. The secret: a brewing recipe to draw out those flavors, and PAL-COFFEE-assisted control of body.

Coffee with a freer, lighter touch

Sunshine State Espresso is a coffee specialty shop that opened in Honjo in November 2012. It offers store-roasted specialty coffees: blends and several single-origins. What sets Sunshine State apart is its long black, brewed from store-roasted single-origin beans. Besides its assured quality, this is coffee you want to keep drinking, coffee that has you sit back contented. PAL-COFFEE works together with Sunshine State, settling on the right recipes, providing seminars, and more.

The ultimate espresso, born of good beans, good water, good equipment, good people.

Allpress Espresso is a roaster from New Zealand that provides cafés and restaurants with carefully selected specialty coffee beans. In addition to supplying fresh roasted beans, Allpress provides all-round support for the café industry through barista training, equipment maintenance, menu development and more. In August 2014, the Allpress Espresso Tokyo Roastery and Café is due to open as the company’s Japan base in Tokyo’s Kiba district. Customers will be able to enjoy a “perfect cup” whose just-right body is achieved with the help of PAL-COFFEE .

The flavor of Norway in northern Saitama

The Hoshikawa Café occupies a relaxing, wood-finished space in Kumagaya, Saitama. With only a few seats, the café is nevertheless a popular destination. Customers flock here for the owner’s service, the coffee brewed from coffee beans airfreighted from Norway, and the pancakes baked from locally produced flour. The coffee to order here has to be the single origin brewed in a coffee press. The hot coffee is good, too, but their iced coffee is alluring in summer. There is probably nowhere else in Saitama to enjoy coffee this invigorating and clean-tasting.
PAL-COFFEE is put to work in settling on the coffee brewing recipes.

A coffee shop with the cred of a champion barista

The espresso that won the 2003 World Barista Championship can be enjoyed in Shinjuku and in the Hikarie ShinQs shopping mall in Shibuya. For espresso, choose between single origin and blend, both featuring exquisite balance between mouthfeel, acidity and other elements. The cafés have their own roaster, so you can watch the roasting take place before you.
PAL-COFFEE helps ensure that Paul Bassett espresso maintains its uniform world-class brewing.

The New Coffee Classic

Horiguchi Coffee occupies a onetime retail space refurbished in April 2013, and besides its carefully selected in-season coffee beans boasts an impressive line-up of coffee-related equipment. The café space serves a variety of coffees from drip coffee to fancier variations, with a daily changing menu of parfaits and sandwiches. The Setagaya branch offers the added enjoyment of an espresso menu.
PAL-COFFEE is used here to consistently recreate those winning flavors.