At our advanced coffee laboratory, we calibrate our systems and equipment for efficient, accurate results. Our team of coffee techs bar-code each sample. The Coffee Analyst Sensory Panel always performs taste tests “blind,” using a three-digit code to ensure objectivity.
Our state-of-the-art testing equipment includes:
- Moisture meters (for testing moisture % of green coffee)
- Agtron Meters (for measurement of roast degree)
- Color Spectrophotometer (for measurement of color)
- Vacuum Ovens (for moisture loss-by-drying analysis)
- Analytical Scales (accurate to .0001 grams)
- Viscometer (to measure the thickness of beverages or syrups)
- Refractometers (to determine brix levels of liquids)
- Oxygen Meters (to measure % oxygen of a gas sample)
- Carbon Dioxide Meter (to measure % carbon dioxide of a gas sample)
- Vacuum Gauge (to measure package and canned coffee vacuum)
- Dissolved Solids Meters (to determine concentration of ions in solution)
- Commercial and home brewers of various models and capacities
- Grinders of various models for different applications (to grind roasted whole bean, espresso, or green coffee)
- Ro-tap (to measure grind particle size distribution)
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