Kaffebox Cupping Attributes Poster - SCA
454 NOK
Blar gjennom den detaljerte arken med fullstendig informasjon, sammenlign priser og finn funksjonene til PRODUKTNAMN, tilbys til kostpris av PRISVALUTA; det klassifiseres i KATEGORINAVN; salget håndteres av SELGERNAVN, og produksjonen utføres av PRODUSENTNAVN.
Fraktkostnad: 59 NOK
Tilgjengelighet: in stock
Leveringstid: 1-3 dager
Tilstand: new
Fraktkostnad: 59 NOK
Tilgjengelighet: in stock
Leveringstid: 1-3 dager
Tilstand: new
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Kaffebox Joy Resolve ClearBrew moka Post
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https://www.youtube.com/watch?v=TRB2S8DeaV8&list=TLGGbvohBPUinPkyMzEwMjAyMw
Kaffebox Acme Ceramic Taster Cup
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About the Taster Medium Acme is a New Zealand ceramics maker that has designed cups for the specialty coffee trade since 2011. The Taster range started as a cupping bowl for professional tasting and became a general-purpose handleless cup for filter, brew, and milk drinks. The Medium, at 210 ml, sits in the middle of the range and is the most flexible size: enough room for a filter coffee or a latte, but still compact enough to line up for a cupping session. The interior and exterior are milk white, with Acme's signature colour on the base. Specifications Cup volume 210 ml (7.10 oz) to the brim Functional volume 160 ml Outside diameter 80 mm Base diameter 48 mm Height 76 mm Material Durable porcelain Handle None (handleless) Dishwasher Commercial dishwasher safe What's in the box One Acme Taster Medium cup (210 ml)
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Great extractions and the truest expression of your espresso starts with a precise and uniform grind. Don’t chance your brew, handle your need for a fine and consistent grind with the Royal – a manual burr grinder from Flair Espresso – and take advantage of attributes like a full-wrap silicone grip, hardened Swiss-made steel burrs, and our unique “Lift, Turn & Lock Adjustment Crown” for no-slip, repeatable results. If you believe that “Your Grind is King” then the Royal is the right grinder for you. https://www.youtube.com/watch?v=1G3esNcKOGo
Kaffebox Flair Pro 2 Manual Espresso Maker
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Dimensions Weight: 3.18 kg Size: 35.6x25.4x10.2 cm Included Base Post & Lever with Copper Portafilter Base Stainless Steel Portafilter with Screen Stainless Steel Brew Cylinder with Plunger Stainless Steel Removable Spout Preheat and Tamping Cap Stem with Pressure Gauge Dosing Cup Funnel Two-Piece Stainless Steel Drip Tray and Branded Polishing Pouch Stainless Steel Tamper Carrying Case Screw for Affixing Post to Base Permanently Brewing Guide https://www.youtube.com/watch?v=0razoHJga2M Unsure which Flair is best for you? Check out the Flair Buyers Guide Get the most out of your Flair Espresso maker with the Flair Espresso Resources
Kaffebox Kenya Thirikwa Gakuyu-ini Peaberry Green Coffee Beans
188 NOK
Cup profile Arrival sample tasted 28 April 2026: crisp and clean, with redcurrant, bright acidity, and transparent sweetness. Scored 88.5 on cupping. About peaberry (PB) grade In a normal coffee cherry, two flat-sided seeds develop facing each other. In roughly 10% of cherries, only one seed forms. That single seed grows into a small, round bean called a peaberry. In Kenya's grading system, peaberries are sorted out during milling and classified as their own grade (PB). Because the tree's nutrients went into one seed rather than two, peaberries are often associated with a more concentrated, brighter cup. They also roast differently from flat beans due to their round shape: they roll more in the drum and can develop more evenly with the right profile, but they do need attention since they behave differently from a standard AA or AB lot. Origin: Gakuyi-ini factory Thirikwa is one of the few Farmers' Cooperative Societies in Kirinyaga that operates only a single factory, called Gakuyi-ini. The station opened in 1997 and the factory manager has been working there for approximately 20 years. During peak season, around 3,700 farmers deliver their cherries here. The factory sits at 1572 masl on clay loam soil, in an area that receives about 1400 mm of annual rainfall with average temperatures around 20.5 C. The farmers cultivate SL-28, SL-34, Batian, and Ruiru 11 varieties. SL-28 and SL-34 are the heritage Kenyan cultivars developed in the 1930s, known for intense acidity and blackcurrant-like complexity. Batian and Ruiru 11 are newer disease-resistant varieties bred by Kenya's Coffee Research Institute. Flowering takes place from February to April, with the main harvest running September to December. A smaller fly crop occurs in July and August. Processing Cherries are hand-sorted and floated before pulping. The parchment is fermented overnight, then washed and graded into P1, P2, P3, P lights, and pods. The top grades (P1 and P2) are soaked for around 16 hours before being moved to raised drying tables, where the parchment dries for 8 to 14 days. The factory recycles processing water sourced from the Kiri River, and distributes cherry pulp to its members, who mix it with cow manure to use as fertilizer. Importer This lot is sourced through Nordic Approach, a Scandinavian green coffee importer focused on traceable specialty lots from East Africa, Colombia, Brazil, and Central America. Roasting notes This is unroasted (green) coffee. Peaberries roast differently from flat beans: their round shape means they roll more freely in the drum and can develop heat more evenly, but they are smaller and denser, so charge temperature and development time may need adjusting compared to a standard Kenyan AA or AB lot. If this is your first time roasting peaberry, consider starting with a slightly lower charge temperature and extending development by 15 to 30 seconds. Origin Kenya, Kirinyaga Factory Gakuyi-ini (Thirikwa Farmers Cooperative Society) Altitude 1572 masl...
Kaffebox Colombia La Tormenta #1 by Olga Lucia Tocora Green Coffee Beans
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Kaffebox SSP 58mm Brew Point (BP) Burrs, Red Speed Coated - Mazzer Mini, Wilfa Uniform etc
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Overview The BP (Brew Point) is one of SSP's more specialised burr geometries. Where the Multi-Purpose (MP) and High Uniformity (HU) burrs are built for everyday brewing and espresso, the BP is tuned for cupping, quality evaluation, and filter methods where maximum flavour transparency matters most. It produces very low fines and a wide particle spread, which translates to fast flow, short contact time, and a cup that reveals individual flavour notes with unusual clarity. SSP describes the BP as a "next-gen wide-spectrum" geometry. In practical terms, that means it prioritises resolution over body: you get a clean, articulate cup with well-separated flavour notes rather than a dense, heavy one. Users who have tried the BP on larger platforms (83 mm, 98 mm) report that it sits in a balanced middle ground, delivering transparency without the harshness or sterility that some high-clarity burrs can produce. Who the BP geometry is for The BP is most at home in a cupping or evaluation workflow, where the goal is to assess a coffee honestly rather than optimise for a particular brew style. Roasters evaluating green samples, cafes running quality control, or home users who want the clearest possible read on a new bag will get the most from this geometry. It also works well for filter brewing (pour-over, batch, Aeropress) where clarity and flavour separation are the priority. This is not an espresso burr. The very low fines and wide particle spread mean there is not enough resistance for a traditional espresso puck to form properly. If you need a 58 mm burr that handles both espresso and filter, the SSP MP (Multi-Purpose) geometry is the better fit for that role. Specifications Diameter 58 mm Geometry BP (Brew Point) Coating Red Speed (TiAlCN) Material CNC-milled tool steel Service life (coated) ~4,000–5,000 kg Fines Very low Particle spread Wide Cup profile Wide spectrum, high clarity Recommended use Cupping, filter brewing Manufacturer SSP (Sung Sim Precision), South Korea Compatibility Fits grinders that use the standard 58 mm Mazzer bolt pattern, including the Mazzer Mini (all variants) and the Wilfa Uniform (WSFBS-100B, WSFB-100S). Installation requires removing the stock burrs and refitting with the SSP set. Finding the new zero point takes some trial and error, as the burr geometry differs from the OEM set. Allow 2–3 kg of coffee for seasoning before the cup profile fully settles.