Coffee beans are originally mildly acidic (acidity level depends on the type of coffee bean). Because almost 99% of coffee is water, its flavor and taste change depending on the pH level of water used.
Because coffee beans are originally acidic (around from pH 4.8~5.1), acidic water makes finished coffee sour. On the other hands, alkaline water makes finished coffee milder. The pH level of coffee can be utilized to better understand your own coffee and make the best coffee by adjusting the type of water.
There are many pH meters in the market. But why is ATAGO PAL-pH so special?
〇Flat sample stage - easy cleaning
〇Durable electrode
〇Small amount of sample
〇No exchange of KCL liquid
×Hard to clean
×Easy to break
×Need more sample amount
×Need to exchange KCL liquid
With PAL-pH, measurement can be done much easier and quicker!
-Refractometer
Brix%, or TDS% of coffee is a useful parameter to manage quality of coffee. ATAGO offers three different
models for coffee control. PAL-COFFEE (BX) measures the Brix% of coffee, PAL-COFFEE (TDS) measures the TDS%
of coffee, and PAL-COFFEE (BX|TDS) measures both the brix% and TDS% of coffee in one device.
With two
decimal points of resolution, you can find even slight differences in flavor and taste. For daily use, the
PAL-COFFEE series also offer thes NFC data transfer function.
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