GUARD THE GOODS:
Keep your coffee beans fresher longer by storing in Atmos, a vacuum-sealed food storage canister; Simply twist the lid back and forth to remove air from inside Atmos; This limits oxygen exposure to help keep your coffee from going stale

MUCH MORE THAN COFFEE:
Stash peppercorns, loose leaf tea, peanuts, spices…we could go on, anything you want to keep fresher for longer in this food storage container

AIRTIGHT SEAL:
Keep your coffee or snacks untainted in Atmos, a beautifully functional and fully sealable food jar with a powerful silicone ring that stops air, moisture, odors, and other funk from seeping in; When left unopened Atmos’ seal will keep air out for around a week in-between brews

SUPERIOR QUALITY: 
Contain your dry goods safely in Atmos food storage containers made out of food-safe 301 18/8 stainless steel; Hand wash canister as the integrated vacuum pump is not suitable for dishwasher

UNIQUE STORAGE CONTAINERS: 
This food keeper’s minimalist design adds a simple modern touch to your kitchen countertop & pantry; Mix & match Atmos’ various sizes & colors to display a stylish storage set in your kitchen

AeroPress Coffee Microfilters : Designed for use with the Aeropress Coffee and Espresso Maker, the paper microfilters prevent grounds from entering your cup, unlike with French press coffee brewers. The AeroPress coffee and expresso maker is a new kind of coffee press that uses a rapid, total immersion brewing process to make smooth, delicious, full flavoured coffee without bitterness and with very low acidity.

AeroPress Coffee Microfiltered espresso is so pure and particle-free that it can be stored for days in a refrigerator as a concentrate and later made into delicious American coffee! For use with Aeropress coffee and espresso makers only.350 count pack. Measure: 2 1/5″ diameter.

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

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.

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.

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.