Ambient factors such as humidity, excess air, light and temperature signigicantly affect flavour, aroma and shelf life of coffee and cocoa.
Coffee samples contain aromatic oils which are neutralised by exposure to insufficient or excessive temperature. In addition, a temperature change from very low to positive exposes the material to negative moisture effect (condensation effect).
This results in neutralization or reduction of flavourings contained in the coffee, thus reducing its quality.
The DRAMIŃSKI coffee and cocoa moisture tester precisely and quickly evaluates the condition of a 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.