Ambient factors such as humidity, excess air, light and temperature significantly affect flavor, aroma and shelf life of coffee and cocoa.
Coffee samples contain aromatic oils which are neutralised by exposure to insufficient or excessive temperature. In addition, a temperature change from very low to positive exposes the material to negative moisture effect (condensation effect).
This results in neutralization or reduction of flavourings contained in the coffee, thus reducing its quality.
The DRAMIŃSKI moisture meter for coffee beans precisely and quickly evaluates the condition of a tested material. This will ensure adequate security of stocks and avoid financial losses.
DRAMIŃSKI TG pro coffee moisture meter guarantees the highest product quality. Coffee and cocoa importers and exporters, coffee roasting plants, coffee shops, cafés and baristas will appreciate the moisture tester in their daily work. Especially during production, processing, storage and transport.
The device is used at every stage of coffee and cocoa production, such as:
Devices such as roasters usually measure the moisture and “colour” of roasted coffee (the colour ranges from light to dark). This allows controlling the roasting process. The actual moisture measurement is intuitive and fast.
The coffee (and cocoa) moisture tester is equipped with two user-friendly operating modes, which can be changed at any time from the menu:
Standard – enables quick and accurate moisture measurement (intuitive and very convenient feature even for novice users).
Advanced – enables many additional features for even the most demanding customers. The advanced mode allows storing the results of a coffee or cocoa sample moisture and temperature with the actual date and time of measurement, transmitting data to a computer, measuring temperature by connecting an external temperature probe and many other options.
Four frequencies provide more stable measurement, less susceptible result to atypical samples, less risk of indication spikes and high level of repeatability. Measure moisture instantly with an accuracy of ±0.5%. Precision is also a trait of baristas, who will appreciate this feature in their daily work especially when selecting a coffee intended for brewing.
Temperature of a sample also plays an important role in the test, so to accurately determine it, the TG pro coffee & cocoa has a digital temperature sensor in the test chamber, making the result extremely precise (accuracy of ±0.5°C). The coffee and cocoa moisture tester has an automatic temperature compensation feature.
No additional tools nor special surface are needed to fill the test chamber. Simply draw a coffee or cocoa sample with the device, scrape off the excess to the chamber edge and tighten the nut.
When tightening the nut, a beep will signal the correct compression of the tested material and all this while comfortably holding the device in hands (tightening the nut does not require much force, so it is not tiring even after many measurements).
A very large graphic display with LED backlighting enables reading the result in all conditions. The menu allows adjusting the display settings: backlight time, backlight intensity and contrast.
The TG pro coffee & cocoa tester has a real-time clock, which combined with a powerful memory, gives the ability to save 50,000 sample moisture and temperature measurement results from an external probe (with date and time).
The memory allows expanding the list by new varieties of coffee and cocoa and has 20 language versions, making it an extremely useful and versatile working tool for any barista or businessman working in the coffee or cocoa production or transport on a daily basis.
Precise moisture meter for coffee beans with sample compression. Ideal for cocoa too- measure humidity content precisely and quickly in your coffee samples to ensure adequate security of stocks and avoid financial losses during processing, storage, or transport.
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