HAND LEVER DIPPING SYSTEM WITH PID CONTROL

The new version of our PRO 800 hand-lever machine has a stylish, elegant look. The PRO 800 makes the hearts of connoisseurs and hand-lever espresso machines enthusiasts beat faster.

The new Pro 800 comes with lever valves for steam and hot water. The handles of the lever valves, as well as the handle of the hand lever and the portafilter, have been handcrafted from the noble wood of the American walnut tree.

While the large, pine-green pressure gauge, another visual highlight, blends perfectly into the classic design, the PID is discreetly hidden behind the water collection tray.

Get the best possible espresso due to the pre-infusion provided by the massive brew group and the special pressure process.

The popular Hario Switch Immersion Dripper is now in a bigger size! Get more coffee with the bigger Hario Switch Immersion Dripper 360 mL.

This immersion dripper extracts coffee after immersing ground coffee in hot water. It starts dripping after the switch is pressed, allowing anyone to extract coffee evenly.

The MDJ professional on-demand grinders bring together all the Nuova Simonelli technological and ergonomic know-how for those coffee shops, chains and restaurants that require a consistent high-quality grind along with simplicity of use and maintenance

MORE PERFORMANCE, LESS NOISE
MDJ on demand is the high-quality professional grinder. It is the ideal machine for a highly productive establishment that needs to grind up to 3 kg a day. Even during peak time, MDJ provides a precise grind and speeds up the workflow with the new touchscreen display and the portafilter hook

MICROMETRIC GRIND ADJUSTMENT
MDJ enables you to regulate the coffee grain size for perfectly consistent doses

NEW NOZZLE
Made in stainless steel, the new nozzle is easy to remove and to clean for a better user experience

NEW CLUMP CRUSHER
The new clump crusher grants even more dose consistency than the MDJ previous version.

PORTAFILTER HOOK
The portafilter hook maximises efficiency and simplicity and optimises the barista’s workflow

SILENCE
The new system with revised suspension isolates the motor to eliminate unwanted noise, providing a more pleasant setting, wherever you are.

PRECISE GRIND
The micrometric grinding adjustment regulates grain size with extreme precision using flat 75 mm burrs. The new clump crusher system eliminates the electrical static effect of the ground coffee, maintaining the continuous flow of coffee and reducing residue.

TOUCHSCREEN DISPLAY
The new touchscreen display is much more user friendly and provides complete control of the machine.

CLEANING
MDJ is designed for easier and faster cleaning and technical assistance. This means maximum reliability and low maintenance costs.

Replace your lost, broken or gross hopper with this standard Baratza Hopper! 8oz capacity, clear gray colour, fits all Baratza Grinders (Std. with Encore, Virtuoso+, Vario ). Also fits the Solis Maestro and Maestro Plus. Doesn’t contains Lid.

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.

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

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.”

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.

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.

In 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.