PAL-COFFEE

PAL-COFFEE(TDS)

PAL-COFFEE(BX / TDS)

Brix : 0.00 to 25.00%(ATC)Temperature : 10.0 to 100°C

TDS : 0.00 to 22.00%(ATC)Temperature : 10.0 to 100°C

Brix : 0.00 to 25.00%(ATC)TDS : 0.00 to 22.00%(ATC)Temperature : 10.0 to 100°C
Brix : 0.01%, TDS : 0.01%
Temperature : 0.1°C
Brix : ±0.10%, TDS : ±0.15%
Temperature :±1°C

Cat.No.4523
Measurement
Range

Brix : 0.01%
Temperature : 0.1°C
Measurement Brix : ±0.10%
Accuracy
Temperature :±1°C
Resolution

Cat.No.4532

Cat.No.4533

TDS : 0.01%
Temperature : 0.1°C
TDS : ±0.15%
Temperature :±1°C

Temperaturecompensation range

10 to 100°C (Automatic Temperature Compensation)

AmbientTemperature

10 to 40°C
At least 0.3ml

Sample VolumeMeasurement
TimeApprox. 3 seconds

Approx. 5 seconds 120 seconds of continuous measurement

Power Supply

Two (2) AAA alkaline batteries

International
Protection Class

IP65 Dust-tight and Protected against water jets.

Dimensionsand Weight

55 (W) × 31 (D) × 109 (H)mm,100g (main unit only) To control coffee concentration using TDS%, PAL-COFFEE (TDS) is recommended.
 To ascertain both Brix% and TDS%, PAL-COFFEE (BX / TDS) is recommended.

ATC=Automatic Temperature Compensation

All ATAGO refractometers are designed and manufactured in Japan.

http://www.atago.net/ overseas@atago.net

Headquarters : The Front Tower Shiba Koen, 23rd Floor
2-6-3 Shiba-koen, Minato-ku, Tokyo 105-0011, Japan
TEL : 81-3-3431-1943 FAX : 81-3-3431-1945* Specifications and appearance are subject to change without notice.

ENV.04 19110500PP Printed in Japan

PAL-COFFEE

Digital Hand-held “Pocket” Refractometer

For coffee lovers the world overTop class beans, top class water, a top class percolator, andThe yield, the amount of coffee extracted from thea top class barista. For the ultimate in great tasting coffee,grounds, is monitored while the recipe for the particularcoffee lovers the world over seek the best of everything

type of bean is being perfected.

required for that best-tasting cup.

Being a numerical parameter, the yield is a reliable tool forrecreating the same flavor every time.

You may encounter a memorable cup first thing in theNeedless to say, the yield alone cannot capture all themorning, while winding down after work, or as the perfectaspects of the coffee’s taste.

ending to a great meal. What makes for a great barista is theCupping, the sensory evaluation of coffee, addresses suchability to produce an excellent cup anytime, anywhere.

complex characteristics as the body, flavor, aroma, andOne of the critical aspects of coffee is its mouthfeel. The

aftertaste.

exact same coffee bean gives entirely different impressions,

The yield, specifically, is closely related to the acidity anddepending on whether it is brewed strongly or weakly.

bitterness.

A clean, refreshing cup may be ideal for a hangover, but you

Poorly brewed coffee may taste burnt or have an

may crave a rich and full-flavored complex coffee when

underdeveloped, sour flavor.

taking time for yourself to relax.

The PAL-COFFEE ultimately helps to express and control theacidity and bitterness of coffee by measuring its

The PAL-COFFEE is a fun gadget that enables you to check

Brix/concentration, which is used to calculate the yield.

the mouthfeel of coffee at a glance.
Let the PAL-COFFEE enhance your coffee routine.

Brix and Yield (with target value examples provided by our coffee shop customers)
strong3.00
HORIGUCHI COFFEEORIGINAL BLEND #7 BITTERSWEET & FULL-BODIED

2.75

Before & After Measurement• Zero-set the unit with room temperature water.

2.50

Make sure that both the unit and water for
BEAR POND ESPRESSO

zero-setting have been acclimated to room

FLOWER CHILD (contracted farm)temperature.

Brix

2.25

1st feel

2.00

HOSHIKAWA CAFE

• Keep the prism clean.

Ethiopia Yirgacheffe

Residues left behind may cause erroneous readings.
Clean the prism thoroughly after each measurement.
Cotton swabs work well for cleaning the edges.

FUGLEN TOKYO
Sitio Canaa Natural

1.75

Tips for Measuring Different Types of Coffee

Paul Bassett• Common for all types

Kenya Kianjiru Farm

1.50

The concentration of coffee changes over thecourse of the extraction process.

SUNSHINE STATE ESPRESSO
Mizusumu Blend

1.25

Gently stirring the coffee will even out theconsistency and promote measurement stability.

light•French press coffee

2nd taste

1.00
0.0

10.0

15.0

20.0

25.0

30.035.0

Avoid sampling from the oily surface.

sourbitter

When 140g (ml) of coffee brewed from
12g of grounds measures 1.8% Brix:= 21%

Typical correlation• Espresso
Espresso generally contains more particles than drip coffee.

Yield calculation example

12Ideal for top quality coffee recipemanagement.

for a while to allow particles to sink to the bottom.

YIELD

1.8×140

Pour the coffee into a cup and let it sit undisturbed

MY COFFEE RECIPE

When 1,600g (ml) of coffee brewed from
100g of grounds measures 1.6% Brix:

1.6×1600
100Measurement fluctuation by 0.5% is common.
• When cupping
Scoop out any floating grounds and oil thoroughly as they may cause
unstable measurements.

= 25.6%•Too low a yield = sour-tasting coffee•High Brix = strong coffee•Too high a yield = bitter-tasting coffee •Low Brix = weak coffee*The Brix / concentration of coffee may not always be indicative of its yield.

MY COFFEE RECIPE
Ideal for top quality coffee recipe management.

MYCOFFEE
RECIPE

open iTunes to buy and download this application

Bear Pond Espresso is in premises that were once theSunshine State Espresso is a coffee specialty shop thatold Otsuki candy store, and retains that vintage feel in ao p e n e d i n H o n j o i n N o v e m b e r 2 0 12 . I t o f f e r ss i m p l e w h i t e w a s h e d i n t e r i o r. T h e c o f f e e t h a t

store-roasted specialty coffees: blends and several

owner-barista Katsuyuki Tanaka brews is truly one of asingle-origins. What sets Sunshine State apart is itskind, found nowhere else. Experience Bear Pond’ slong black, brewed from store-roasted single-origin

knock-out blend of the bitter, the acidic and the sweetbeans. Besides its assured quality, this is coffee you

in one unforgettable cup. And behind this stunningly

want to keep drinking, cof fee that has you sit backgood coffee is top-class barista Tanaka managing it all,contented. PAL-COFFEE works together with Sunshine

from bean selection to roasting. And supporting hisState, settling on the right recipes, providing seminars,

work with readings of the values is PAL-COFFEE.

and more.

BEAR POND ESPRESSOSUNSHINE STATE ESPRESSO

Renowned New York-style espresso shop

Coffee with a freer, lighter touch

BEAR POND ESPRESSOSUNSHINE STATE ESPRESSO

2-36-12 Kitazawa, Setagaya-ku, Tokyo Japan
TEL:81-3-5454-2486
http://bearpondespressoroasters.com

1-34-7 Honjo, Sumida-ku, Tokyo Japan
TEL: 81-3-6456-1806
http://sunshinestateespresso.com

Nor way is k nown throughout the world for cof fe e

Allpress Espresso is a roaster from New Zealand that provides

b r e w e d to t h e m o s t ex a c t i n g s t a n d a r d s, a n d a n

cafés and restaurants with carefully selected specialty coffee

amazing little café from the capital, Oslo, has made itsbeans. In addition to supplying fresh roasted beans, Allpress

way to Japan. Fuglen Tokyo is a fusion of high-quality

provides all-round support for the café industry through barista

coffee bar, cocktail bar and vintage design furniture

training, equipment maintenance, menu development andstore, exuding a truly Norwegian air. Whichever coffee

more. In August 2014, the Allpress Espresso Tokyo Roastery

you go for will stand out for its finely tuned balance.

and Café is due to open as the company’ s Japan base in

The secret: a brewing recipe to draw out those flavors,

Tok yo’ s Kiba district. Customers will be able to enjoy aand PAL-COFFEE-assisted control of body.

“perfect cup” whose just-right body is achieved with the help ofPAL-COFFEE.

ALLPRESS ESPRESSOFUGLEN TOKYOThe ultimate espresso, born of good beans,good water, good equipment, good people.

World-class coffee in Yoyogi

FUGLEN TOKYOALLPRESS ESPRESSO

1-16-11 Tomigaya, Shibuya-ku, Tokyo Japan
TEL : 81-3-3481-0884
http://www.fuglen.com

Yano Daisan Bldg. 601, 2-6-4 Tomioka, Koto-Ku, Tokyo Japan
TEL : 81-3-5875-9392
http://jp.allpressespresso.com

The Hoshikawa Café occupies a relaxing, wood-finishedHoriguchi Cof fee occupies a onetime retail space

space in Kumagaya, Saitama. With only a few seats, the café

refurbished in April 2013, and besides its carefullyis nevertheless a popular destination. Customers flock here

selected in-season coffee beans boasts an impressive

for the owner’ s service, the coffee brewed from coffee beansline-up of coffee-related equipment. The café space

airfreighted from Norway, and the pancakes baked fromserves a variety of coffees from drip coffee to fancier

locally produced flour. The coffee to order here has to be thevariations, with a daily changing menu of parfaits andsingle origin brewed in a coffee press. The hot coffee is good,sandwiches. The Setagaya branch offers the added

too, but their iced coffee is alluring in summer. There isprobably nowhere else in Saitama to enjoy cof fee thisenjoyment of an espresso menu. PAL-COFFEE is usedinvigorating and clean-tasting. PAL-COFFEE is put to work inhere to consistently recreate those winning flavors.

settling on the coffee brewing recipes.

The flavor of Norway in northern Saitama

The New Coffee Classic
The Setagaya branch

HORIGUCHI COFFEEHOSHIKAWA CAFEThe Setagaya branch : 1-12-15 Funabashi, Setagaya-ku, TokyoJapan TEL : 81-3-5477-4142

1-77 Hoshikawa, Kumagaya-shi, Saitama-ken Japan
TEL:81-48-594-7574
http://www.hoshikawa-cafe.com

The Komae branch : 1-1-30 Izumihoncho, Komae-shi, TokyoJapan TEL : 81-3-5438-2143
http://www.kohikobo.co.jp

The Setagaya branch

The Komae branch

T he e spre sso that won the 20 03 World Barista
Championship can be enjoyed in Shinjuku and in theHikarie ShinQs shopping mall in Shibuya. For espresso,

No more fluctuation! Secret to stable measurements.

choose between single origin and blend, both featuringexquisite balance between mouthfeel, acidity and other

When measuring hot coffee with a conventional refractometer, the readings tend toelements. The cafés have their own roaster, so you canfluctuate at the beginning. This is because it takes some time for the temperature ofwatch the roasting take place before you. PAL-COFFEE

the coffee to be detected by the refractometer’s sensor.

helps ensure that Paul Bassett espresso maintains its

The PAL-COFFEE waits until the sample temperature is measured accurately to start

uniform world-class brewing.

measuring, producing accurate, stable readings. While it depends on the brewing
method, it takes quite a while for freshly brewed coffee above
The Shinjuku branch

A coffee shop with the cred of a champion barista

Paul Bassett ShinjukuShinjuku Nomura Bldg. B1F, 1-26-2 Nishishinjuku, Shinjuku-ku,Tokyo Japan
TEL : 81-3-5324-5090
http://www.paulbassett.jp

Paul Bassett Shibuya Hikarie ShinQs

The Shibuya Hikarie ShinQs branch

The Shibuya Hikarie ShinQs branch

Shibuya Hikarie ShinQs B2F, 2-21-1 Shibuya, Shibuya-ku, TokyoJapan
TEL : 81-3-5468-3165
http://lcdhpb.jp

80°C to cool down completely.
With the PAL-COFFEE, measurement fluctuation has beenreported to be less than 0.1%. This high repeatability enables
even inexperienced users to achieve accurate results.
It is recommended to take 3 consecutive measurements toensure absolute accuracy. You can be confident that the 3rd
reading is the fully stabilized value.