DRAMINSKI TG pro coffee & cocoa

Why choose DRAMIŃSKI TG pro coffee & cocoa?

Ambient factors such as humidity, excess air, light, and temperature significantly affect the flavor, aroma, and shelf life of coffee and cocoa.

Coffee samples contain aromatic oils which are neutralized by exposure to insufficient or excessive temperature. In addition, a temperature change from very low to positive exposes the material to a negative moisture effect (condensation effect).

This results in neutralization or reduction of flavorings contained in the coffee, thus reducing its quality.

The DRAMIŃSKI coffee and cocoa moisture tester precisely and quickly evaluate the condition of the tested material. This will ensure adequate security of stocks and avoid financial losses.

DRAMIŃSKI TG pro coffee & cocoa moisture tester guarantees the highest product quality. Coffee and cocoa importers and exporters, coffee roasting plants, coffee shops, cafés, and baristas will appreciate the moisture tester in their daily work. Especially during production, processing, storage, and transport.

The device is used at every stage of coffee and cocoa production, such as:

• during the parchment coffee drying process
• during the green coffee drying and storage
• during roasting and storage of ground coffee