ProntoFrigo is the new fridge with compressor technology that provides outstanding performance. Made of stainless steel, this indispensable fridge has small dimensions but a lot of interior space with a capacity of 7 liters. The display on the front clearly shows the internal temperature and makes programming simple. The top also serves as a convenient work surface. Perfectly adapted for automatic machines, ProntoFrigo creates a complete, reliable, and efficient work area.

We wanted to design a lid for Chemex® coffee makers that would be easy to use, have a soft fit against the glass and not break. Our heat lid keeps your coffee warm longer. It’s Durable, flexible, and easy to clean.

A scent alphabet to help you memorize the aromas in coffee.

This unique and extensive collection of aromas will train your sense of smell and improve your enjoyment of coffee. The Revelation Kit provides a common vocabulary to describe coffee because its smell, taste and aroma deserve the same attention as wine.

Aroma List:

Earthy

01 – Earth

Vegetable
02 – Potato
03 – Garden peas
04 – Cucumber

Dry/Vegetal
05 – Straw

Woody
06 – Cedar

Spicy
07 – Clove-like
08 – Pepper
09 – Coriander seeds
10 – Vanilla

Floral
11 – Tea-roses/Redcurrant jelly
12 – Coffee blossom

Fruity
13 – Coffee pulp
14 – Blackcurrant-like
15 – Lemon
16 – Apricot
17 – Apple

Animal
18 – Butter
19 – Honeyed
20 – Leather

Toasty
21 – Basmati Rice
22 – Toast
23 – Malt
24 – Maple Syrup
25 – Caramel
26 – Dark chocolate
27 – Roasted almonds
28 – Roasted peanuts
29 – Roasted hazelnuts
30 – Walnuts
31 – Cooked beef
32 – Smoke
33 – Pipe Tobacco
34 – Roasted coffee

Chemical
35 – Medicinal
36 – Rubber

User-friendly design combined with smart technology makes it easier then ever before to fully develop your coffee.

ROEST Sample Roaster reduces the workload from sample roasting, saves time, increases consistency and quality. Manual roasting with many adjustable variables enables you to improve your roasting skills and expand your knowledge about coffee .

It is our mission at ROEST to constantly seek for innovations and technical solutions to increase the quality of roasted coffee and make roasting accessible and time efficient.

ROEST WEB PORTAL
ROEST Web Portal provides live view of your roasting process. It saves your logs in the cloud for later evaluation and allows you to create & share roasting profiles.

FIRST CRACK DETECTION
Our newest feature turns your coffee roaster in to a fully automatic roaster delivering higher consistency between your roasts. It listens to the cracks!
ROEST automatically registers the first crack for you and starts the development count down. The whole roasting process is done without any assistance.

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

Green Arabica Coffee Classification System, also referred to as the Green Defect Poster. Use this as a resource to show your employees or your customers the image samples of the defects that might be present in green coffee and how they affect the grade of coffee.

The Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America and World Coffee Research, is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees. The WCR Lexicon is the largest collaborative research project on coffee’s flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.

The Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America and World Coffee Research, is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees. The WCR Lexicon is the largest collaborative research project on coffee’s flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.

The Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America and World Coffee Research, is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees. The WCR Lexicon is the largest collaborative research project on coffee’s flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.

The Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America and World Coffee Research, is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees. The WCR Lexicon is the largest collaborative research project on coffee’s flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.

The Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America and World Coffee Research, is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees. The WCR Lexicon is the largest collaborative research project on coffee’s flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.