Designed for a seamless fit with Fiorenzato’s F64 & F83

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• NO NEED FOR COUNTERSPACE \nSimply place your grinder on top an start serving consistent. coffees easily.
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• NEW NON-STICK TAMPER FINISH \nEven less coffee sticks to your tamper due to our NEW polished finish.
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• 200.000 TAMPS IN 2 YEAR WARRANTY \nThe M4 comes with a two-year warranty or a maximum number of cycles of 200.000 tamps
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• TAMPS PERFECTLY FLAT & LEVEL \nThe super tough frame ensures all your tamps will be 100% flatTamper diameters per machine \n
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  Astoria	58.0mm	Kees van der Westen	58.3mm
  Aurora	56.0mm	La Marzocco	58.3mm
  Bezzera	58.0mm	Nuova Simonelli	58.0mm
  Carimali (special)	58.3mm	San Marco (special)	54.3mm
  Cimbali	58.0mm	Spaziale	53.0mm
  Conti	58.0mm	Synesso	58.3mm
  Dalla Corte	54.3mm	Victoria Arduino	58.0mm
  ECM	58.0mm	VST	58.3mm
  Expobar	58.0mm	Wega	58.0mm
  Faema	58.0mm	Unic	57.3mm

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This black metal spindle fits into the Snap Bin Lid Holder to keep domed lids in place. Reaches above the Lid Holder to create the ability to have more lids held neatly in the holder.

• This Snap Bin Kit can be configured many ways to suit your condiment bar needs.
• Durable ABS plastic that will not scratch or crack.
• Dishwasher safe.

Won “2015 Taiwan Excellence Award”, Original creative design product!

This stylish burner is attractive in design and practical for use, a superior burner for outdoor camping, boiling water…etc. Makes your cooking fun, safe and convenient. Heavy base design and metal gas tank allows long time continuous working. A must buy burner ! The most popular “Butane Burner” for your coffee syphon!

CE Mark, certified by EU lab.

The Rhino Pitcher Rinser Riser RHRISER300-BK in Black suits the Rhino Coffee Gear 300mm Pitcher Rinser. These risers have been designed to allow a simple installation without the need for a professional shop fitter to cut specific dimensions into the bench. Instead, the riser lifts the sink above the bench, enabling a smaller hole to be cut into the benchtop to supply water and drainage.

Upgrade Your Existing Rinser with the RHRISER-300-BK:
Are you looking to upgrade your existing RHPR150-S or similar low footprint rinser but don’t want the headache of hiring an installer to cut into your benchtops again? Rhino’s new RHRISER300-BK allows you to make a quick and easy upgrade, enabling you to use our larger Rhino RHPR300-S Pitcher Rinser. What advantages can I expect from using The Rhino Pitcher Rinser 300mm?

• Rhino’s award-winning Spinjet Spray Valve which reduces water usage by up to 50% and cleans 2 x faster than other valves in the market.
• The Spinjet Valve sprays and spins at the same time creating a superior mechanical cleaning action compared to regular rinsing valves.
• A honeycomb grate design which minimizes the surface area of ​​the drain tray, reducing the static build-up of liquids and making cleaning easy.
• The Actuator Star diameter and design allows both small and large volume vessels to be cleaned with ease.
• A low profile body which is optimally sloped and angled to ensure effective removal of liquids, reducing common odors caused by static waste.
• The RHPR300-S features a spacious drainage grate, that is able to store roughly 4 milk jugs at once.
• A large drain outlet and a wide grate-free opening near the drain which creates a convenient location to quickly discard larger volumes of liquid.

The Rhino Pitcher Rinser Riser RHRISER600-BK in Black suits the Rhino Coffee Gear 600mm Pitcher Rinser. These risers have been designed to allow a simple installation without the need for a professional shop fitter to cut specific dimensions into the bench. Instead, the riser lifts the sink above the bench, enabling a smaller hole to be cut into the benchtop to supply water and drainage.

Upgrade Your Existing Rinser with the RHRISER-600-BK:
Are you looking to upgrade your existing RHPR150-S, RHPR300-S or similar low footprint rinser but don’t want the headache of hiring an installer to cut into your benchtops again? Rhino’s new RHRISER600-BK allows you to make a quick and easy upgrade, enabling you to use our larger Rhino RHPR600-S Pitcher Rinser. What advantages can I expect from using The Rhino Pitcher Rinser 600mm?

• Rhino’s award-winning Spinjet Spray Valve which reduces water usage by up to 50% and cleans 2 x faster than other valves in the market.
• The Spinjet Valve sprays and spins at the same time creating a superior mechanical cleaning action compared to regular rinsing valves.
• A honeycomb grate design which minimizes the surface area of ​​the drain tray, reducing the static build-up of liquids and making cleaning easy.
• The Actuator Star diameter and design allows both small and large volume vessels to be cleaned with ease.
• A low profile body which is optimally sloped and angled to ensure effective removal of liquids, reducing common odors caused by static waste.
• The RHPR600-S features a spacious drainage grate, that is able to store roughly 6 milk jugs at once.
• A large drain outlet and a wide grate-free opening near the drain which creates a convenient location to quickly discard larger volumes of liquid.

Our newest education-based poster offers the basics, or ‘Cupping 101’. From defining aromas, to the quality of the body, to the overall scoring, The Cupping Attributes Poster offers everything you need to know about cupping coffee. The Cupping Attributes Poster – SCAA offers the basics for coffee cupping, while providing the perfect gift idea for the coffee lover. From defining aromas, to the quality of the body, to the overall scoring, The Cupping Attributes Poster offers everything you need to know about cupping coffee.
PDF Format
Open on your computer, ipad, or print out in 8.5 x 11 format

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.

Drawing 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.

This handbook is ideal for field use when trying to detect defects in green coffee. Book includes the SCA standard for washed arabica specialty coffee as well as standard classification such as sample weights, table of defect equivalents, moisture content, water activity standard, bean size, defect classification, flavor characteristics, and roasted coffee quaker count standard.

Defect descriptions written and revised by: Standards Committee, Specialty Coffee Association Research Center

SCA Handbook Series: The Washed Arabica Green Coffee Defect Guide, Edition 3, 2018

SCA Handbook Series: The Coffee Biology Field Guide, Edition 2.

The 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.

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.

The 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.

“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.”

The SCA Systems Map arose from the systems change thinking and methodologies that guided the work of the SCA’s Price Crisis Response Initiative. A systems approach shifts the focus from the individual parts of a system to how the parts are organized, recognizing that the interactions of the parts are not static, but dynamic and fluid. This approach also acknowledges that change is non-linear and happens at multiple levels over multiple time scales.

This map outlines the relationships between key actors and actions in the specialty coffee industry, thereby illustrating the complexity of this global value-generating ecosystem, while recognizing previously invisible actors and telling multiple stories.

The central column of the map depicts the most recognizable activities of a specialty coffee value chain. Each activity corresponds to a primary actor, the (English) names of which often mirror the verb–farming is done by farmers, roasting by roasters–but may also involve other actors. Sometimes the same actor is involved in multiple activities.