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SCA Coffee Sensory & Cupping Handbook

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SCA Coffee Sensory & Cupping Handbook

Name: Tricolate Coffee Brewer Black Pearl
SKU: 41824
Price: 226 AED
Availability: InStock

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Size: 190mm x 240mm / 128pp + 4pp Cover Count 128pp + 4pp cover, Litho Print - Cover on 350gsm Pre-press: Artwork supplied Proof: PDF's Printing: 4 colour process throughout Materials: Cover: 350gsm Uncoated Offset - \nText 100gsm Uncoated Offset Finishing: Trim, Collate and \nPUR Bound,

We are incredibly excited to announce the publication of the new Coffee Sensory and Cupping Handbook by Dr. Mario R. Fernández-Alduenda, Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association. \n \nThe handbook brings together 30 years of scientific advancements in the field of sensory science—which seeks to understand human perceptions of smell, taste, and mouthfeel—and combines these with cupping practices developed by the SCA and new advances in flavor language exemplified by the recent revision of the Coffee Tasters' Flavor Wheel. It is the most complete and well-researched work on this topic to date, and is intended to provide an approachable and practical guide to the complexity of coffee and sensory science, to any and every coffee professional. \n \n“It is no exaggeration to say the specialty coffee industry is founded on the concept of flavor. And since flavor is perceived by the senses of smell and taste, the concept of sensory evaluation, communication, and understanding is critical to the skill set of any coffee professional and is essential to any coffee business.”

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SCA

SCA Coffee Biology Field Glossary 2018- English

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SCA Coffee Biology Field Glossary 2018- English

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Size: 216 x 280 mm \nCount: 64 Pages \nFiles/Proofs: Print ready PDFs furnished to printer specs. \nStock: Text: 60 lb. Rolland Opaque White Offset* \nCover: 100 lb. White Gloss Cover *Additional time may be needed for delivery of the above paper stocks \nInk: Text: 4-Color process printed throughout (bleed) \nCover: 4-Color process printed two sides plus flood gloss UV one side (bleed) \nBindery: Saddlestitch

SCA Handbook Series: The Coffee Biology Field Guide, Edition 2. \n \nThe Coffee Biology Glossary Handbook is an essential tool to better understanding the language of biology as it pertains to the science behind great coffee. In this 63 page handbook, author Emma Sage provides an in-depth reference guide for all coffee professionals looking to deepen their understanding of the science behind coffee through the terminology used to describe it. Newly added in edition 2: a chapter on plant biology basics as well as an in-depth section on coffee cultivars.

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SCA

SCA The Coffee Freshness Handbook

AED 175 VAT Incl.

SCA The Coffee Freshness Handbook

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Size: 216 X 280mm \nPage \nCount: 77 Pages plus Cover \nFiles/Proofs: Print ready PDFs furnished to printer specs. \nStock: Text: 60 lb. Rolland Opaque White Offset* \nCover: 100 lb. White Gloss Cover *Additional time may be needed for delivery of the above paper stocks \nInk: Text: 4-Color process printed throughout (bleed) \nCover: 4-Color process printed two sides plus flood gloss UV one side (bleed) \nBindery: Saddlestitch

The aim of this handbook is to provide a practical resource for the specialty coffee community while contributing to the body of scientific evidence on coffee freshness of roasted coffee. \n \nIn the first part of this handbook, we explore relevant studies in the field of coffee science and recent research conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW). Their pioneering research sheds further light on identifying physical changes that can be used to quantify freshness. We then move to a complementary set of experimental studies on sensory perception of freshness and subsequent staling in roasted coffee over time. In this illuminating member-driven experiment conducted by the Roasters Guild, we learn about the sensory impacts of packaging and aging coffee.

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SCA

The 2018 SCA Water Quality Handbook

AED 175 VAT Incl.

The 2018 SCA Water Quality Handbook

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Size: 216 x 280 mm \nPage \nCount: 84 Pages plus Cover \nFiles/Proofs: Print ready PDFs furnished to printer specs. \nStock: Text: 60 lb. Rolland Opaque White Offset* \nCover: 100 lb. White Gloss Cover *Additional time may be needed for delivery of the above paper stocks \nInk: Text: 4-Color process printed throughout (bleed) \nCover: 4-Color process printed two sides plus flood gloss UV one side (bleed) \nBindery: Saddlestitch

This revised SCA Water Quality Handbook, featuring the water chart and practical guide sets out to establish a solid scientific framework for a unified and transparent consensus on how we measure, aim and treat water for coffee. The fulcrum of this discussion revolves particularly around the two core parameters of alkalinity and total hardness. In particular, we will explore the suitability of different water treatments by deepening our understanding around total hardness as a crucially important parameter in the proper extraction of coffee. \n \nDrawing on recent published research and experiments conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW), this handbook serves to promote a spirited exchange of ideas about the water we use for brewing within the specialty coffee community. An updated practical guide and Glossary of terms also offers the user a toolbox of concepts and methods with the aim of making coffee better in the domestic or commercial environment.

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VST

VST Precision Filter Baskets in 22 Ridge-Less Versions

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VST Precision Filter Baskets in 22 Ridge-Less Versions

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VST's precision filters deliver consistent extraction performance over a wide range of concentration with reduced sediment

VST's precision filters deliver consistent extraction performance over a wide range of concentration with reduced sediment
Designed to extract properly as a ristretto, normale or lungo with minimal or no change in grind setting at a fixed dose
Filters are matched for total square area to +/- 5% to ensure identical performance
Holes are fabricated using a new micro-machine and finishing process
100% of holes are measured on every filter for min/max range limits on area and diameter to a precision of +/- 20 µm (individual QC report provided with every filter)
All holes are measured for circularity, placement, square area and blocked holes
Hole pattern is centered to +/- 1.0 mm and placement is oriented for uniform extraction throughout the entire puck
Wide outlet angle to prevent filters from clogging, anti-wear design ensures uniform performance for life of product
Improved structural integrity, will withstand deflection from pump cycling without premature fatigue failures

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DiFluid

DiFluid Coffee TDS R2 Extract Refractometer

AED 966 VAT Incl.

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DiFluid Coffee TDS R2 Extract Refractometer

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COD Eligable, If Cart Value In Between AED 200 to 1000

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SKU: N/A Categories: Accessories, Cupping and Roasting, TDS Scale Tag: New Arrivals

Incredible Precision – Our most precise refractometer yet, at ±0.02%

Color Display – Capable of displaying more data for more testing options.

Aluminum Sample Dish – 675% better temperature conductivity for an incredibly stable measurement.

IP67 Water Resistant – Advanced temperature compensation via special micro calibration layer.

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Baratza

Baratza Black Single Dose Hopper (Enc, Virt+, Vario, Forte) (6115)

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Baratza Black Single Dose Hopper (Enc, Virt+, Vario, Forte) (6115)

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SKU: SP0101468 Category: Accessories

Baratza Black Single Dose Hopper (Enc, Virt+, Vario, Forte) (6115)

Baratza is a renowned brand in the specialty coffee industry, known for its high-quality coffee grinders. Established in 1999, Baratza focuses on providing innovative, reliable, and user-friendly grinders for both home and commercial use. Their product lineup includes models like the Encore, Virtuoso, and Sette series, each designed to deliver precise and consistent grind sizes suitable for various brewing methods, from espresso to French press. Baratza grinders are praised for their durability, ease of use, and excellent customer support, making them a favorite among coffee enthusiasts and professionals aiming to achieve the perfect grind for exceptional coffee.

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Notify Me

krome

Center Pitcher Rinser Drip Tray C4008

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Center Pitcher Rinser Drip Tray C4008

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SKU: N/A Categories: Accessories, Bar Tools

40cm x 17.78cm Center Spray Rinser
Brushed Stainless finish
Rinse milk steaming jar after every use. Cools the jar down before the next batch

In-counter rinser drip tray for cafes. Measure the sample for correct dimensions and a perfect fit. Easy to rinse and dry over the drip tray. \nConvenient for rinsing frothing pitchers. Press down spray disk with the milk pitcher and rinse. \n \nAll Krome rinsers are NSF certified.

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Tricolate

Tricolate Coffee Brewer Black Pearl

AED 226 VAT Incl.

Tricolate Coffee Brewer Black Pearl

AED 226 VAT Incl.

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SKU: N/A Category: Accessories

Tritan Plastic material \n8cm wide \nDishwasher Safe \n100 filter papers include \nCarry case include

The Tricolate device has a number of innovative features that separates it as the most advanced filter coffee brewer yet. \n \nEliminates uneven input whilst brewing \nAn engineered shower head has been designed to disperse water evenly across the coffee at not only a consistent height but also at a specific flow rate. \n \nBetter coverage \nA more efficient saturation can be achieved for the bloom part of brewing, wetting all of the coffee grounds in seconds without needing to stir. \n \nNo more high and dry coffee grounds \nThe vertical walls result in all of the coffee being in all of the water all of the time. \n \nLaboratory grade filter paper \nThe German manufactured paper delivers a more consistent pore structure. With a smaller filter size than other devices you get less paper taint in your coffee. \n \nExtract more coffee. \nThe 80mm wide flat brew bed increases surface area and allows for more even water to coffee contact, this results in a higher extraction. \n \nNo need for an expensive goose neck kettle \nAchieve much higher extraction yields than ever before. Taste coffee that has greater balance, sweetness and clarity. \n \nFor the best heat stability and durability the device is made from Tritan® plastic. Tritan® doesn’t contain BPA, BPS or any other bisphenols. It is a clear plastic that retains its colour and gloss even after hundreds of dishwasher cycles. The carry case is made from polypropylene ( PP ) which is also BPA free and food safe. The device is injection moulded in Australia. \n \nHow To Brew: \n \nTraditional recipe using medium coarse grind (60g to 1 Litre) \n \nOne cup ( approx. 220ml ) \nUse 15g of coffee to 250ml of boiling water \nPour 35g of water, pick up and swirl the brewer. Allow to bloom for 35 seconds, then pour the remaining water and swirl again. Your total brew should be between 03:00-04:00 minutes. \n \nTwo cups ( approx. 440ml ) \nUse 30g of coffee to 500ml of boiling water \nPour 65g of water, pick up and swirl the brewer. Allow to bloom for 35 seconds, then pour the remaining water and swirl again. Your total brew should be between 03:00-04:00 minutes. \n \nFiner grind, super high extraction (45.5g to 1 Litre) \n \nOne cup ( approx. 200ml ) \nUse 10g of coffee to 220ml of boiling water \nPour 25g of water, pick up and swirl the brewer. \nAllow to bloom for 35 seconds, then pour the remaining water, at 1:30 minutes into the brew swirl again. Your total brew should be between 05:30-06:30 minutes. \n \nOne mug ( approx. 300ml ) \nUse 15g of coffee to 330ml of boiling water \nPour 35g of water, pick up and swirl the brewer. Allow to bloom for 35 seconds, then pour the remaining water, at 2 minutes into the brew swirl again. Your total brew should be between 05:30-06:30 minutes. \n \nTwo cups ( approx. 400ml ) \nUse 20g of coffee to 440ml of boiling water \nPour 45g of water, pick up and swirl the brewer. Allow to bloom for 35 seconds, then pour the remaining water, at 2:30 minutes into the brew swirl again. Your total brew should be between 05:30-06:30 minutes.