The perfect cup
For a high quality coffee
Pocket coffee Refractometer
PAL-COFFEE

Used and loved

by famous baristas too!

Coffee Meister Set

(BX/TDS・pH)

coffee extraction
"Yield" and "TDS (concentration)" is the key to deliciousness

What is Yield?

Yeild is the percentage of how much the coffee is being extracted
from the coffee beans.

For example, let's say 5g of coffee beans is used to brew a cup of coffee with a yield of 20%. Assuming that 5g of coffee beans as 100%, if the yield is 20%, 5 x 0.2 = 1 which means that 1g of the coffee was extracted from 5g of coffee beans.
It is important to manage by recipe adjustment.

specialty coffee association
Proper extraction yield specified by SCA

18～22%

What is TDS?

TDS is an abbvreviation for Total dissolved solids. It shows how much coffee is contained other thank water in the coffee.

For a drip coffee, it is about 1% which means that 99% is water. For a espresso, the TDS is about 8 - 9%.
The lower the TDS value is, the light and bland the coffee will be. The higher the TDS value is, the more the strong and harsh the coffee will be . The taste and flavor will change as the TDS and Yield value changes. It is important to manage by recipe adjustment.

specialty coffee association
Proper extraction TDS specified by SCA

1.15～1.35%

Quantification of coffee extract

Quantification are being done by barista and café all around the world.

Devising a new menu/
determining a roasting recipe

Appropriate extraction can be achieved by measuring the TDS (confirm the coffee concentration) and yield of the extract.Under-brewed coffee and over-brewed coffee can be avoided.

Stablize the taste

Depending on the physical condition, the way of how the taste is will differ. By quantifying and making decision objective, it makes it possible to maintain the taste.

Adjustment in coffee machine

By checking the settings of the machine, a delicious cup of coffee can be served.

Relationship between concentration and yield Coffee shop yield map

This is a map of the concentration and yield of coffee measured by PAL-COFFEE from the coffee shops that cooperated with us.

HORIGUCHI COFFEE

ORIGINAL BLEND #7 BITTERSWEET&FULL-BODIED

BEAR POND ESPRESSO

Flower child contract farm

HOSHIKAWA CAFE

Ethiopia Yirgacheffe

FUGLEN TOKYO

Sítio Canaã / Natural

Paul Bassett

Kenya / Kianjiru

SUNSHINE STATE ESPRESSO

MIZUSUMU Blend

main trends

If the yield is low,
you will feel "sour taste"

Feeling "bitter"
when the yield is high

Light at low
concentrations

High concentration
and strong

For quality management of coffee and water being used

PAL-pH is recommended for pH control of coffee.
PAL-pH is a drop-type pH meter equipped with a hard-to-break electrode, safe and secure, and capable of measuring a small amount of sample.

Q.Why measure the pH of coffee?

Coffee beans are generally weak acidic, but depends on the type of coffee. The coffee we drink is 99% made of water, so the flavor and taste are greatly affected by the pH of the water being use.

Q. Why does the pH of water affect the flavour and taste of coffee?

Coffee beans are naturally acidic (approximately pH 4.8-5.1), so using acidic water will produce a sour coffee. On the other hand, if you use alkaline water, it will have a mellow taste. Therefore, by understanding the pH value of coffee, you can deepen your knowledge about coffee, and by using different water based on pH, you can create the best cup.

Testimonial

Used all over the world

A coffee shop
being produces by a barista champion
HORIGUCHI COFFEE

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.

The reason why PAL-COFFEE is chosen!

Measures even slight difference in concentration.

2 decimal point display

Measures in 2 decimal points with a high resolution of 0.01 to detect even slight variations in coffee concentration.

Stable readings even at a high temperature

Automatic temperature Compensation

Conventional refractometers have trouble measurig hot coffee stably. PAL-COFFEE has Automatic Temperature Compensation (ATC) to help acheive stable measurements even at highertemperatures

Water Resistant

Can be cleaned under running water

Unlike the conventional refractometer,its water resistance makes it possible to rinsed under running water. It conforms to IP65 of IEC standard 529 and can be managed hygienically.

Measurement Method

Place a sample

Press START

Displays the value

Features of the PAL series

Function and Design