The AcidKit comprises six acid types, the indiviual substances lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid are included in 2 ml snap-off ampules intended for dilution in 150 ml of water. The AcidKit allows various tests to be performed to assess and train sensory skills. The kit is suitable for training for irritant, recognition, discrimination and saturation threshold tests. The AcidKit is available in homogeneous or mixed versions. There are various combination options for test runs with individual or mixed substances. AcidKit (mixed) contents: 12 packs of 10 ampules in 6 acid types (lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid) = 20 ampules of each acid AcidKit (homogeneous) contents: 12 packs of 10 ampules of one acid (lactic acid, malic acid, tartaric acid, citric acid, quinic acid, phosphoric acid) = 120 identical ampules AcidKit contents (10 ampules): 1 pack of 10 ampules of one acid

Set containing 16 mats for supporting trainings with stimulus-, recognantion-, difference- and saturation-tests. Perfectly suited in addition with tests for single or multiple substances of the AcidKit.

The CoffeeBasics teaching and training poster set covers 12 subject areas across the world of coffee. From the origin of coffee to roasting green coffee. The subject areas are presented in detail with images and info-graphics in a clear DIN A1 format. The following graphic provides an overview of the poster.The posters are suitable for training purposes, as display items or as information boards and come in a practical size for illustrating the various coffee subjects areas. The route taken by coffee from its country of origin to the hands of a roastmaster can be easily traced via the precise explanations, commentaries and descriptions, providing an ideal central thread for all types of training and information events.Details: 12 coffee subject areas on strong poster paper (135 g/sq m) in DIN A1 format.The 12-piece poster set contains the following posters:Botany & originCultivation & yieldHarvestWet millingProcessingDrying & hullingExport processingCoffee bagsRoasting processRoasting profilesDefects in raw coffeeSize classification for green coffee

Describing aromas of coffee and espresso roasts is important yet difficult. The Coffee Consulate AromaWheel is a fantastic aid for objectively describing aroma groups and their intensities.It provides an overview in eleven aroma groups, divided into subgroups, allowing roasted coffee to be clearly described. Details: The AromaWheel is available as a poster in DIN A1 format in English, German, Spanish and Dutch.Korean, Russian, Danish and Chinese are in development.Associated flavour profiles are available for download on our website in the following languages:– English– German– Spanish– Dutch– Danish– Russian– Trad. Chinese

All coffee cultivation countries at a glance in DIN A1 format. Besides the countries of origin, the coffee WorldMap also shows exported volumes of green coffee and the most cultivated species in each country. Details: The WorldMap is available as a poster in DIN A1 format in English or German.

This Set helps to identify different typs of defects in green coffee. It constis of 18 samples of different defects.Details: Layer 1Layer 2Black BeansSour/Brown BeansDark Green BeansQuakerUnripe BeansFaded BeansEaten BeansWell Eaten BeansBleached BeansMalformedShells Broken Beans ParchmentPodHuskStonesTwigsPulper Cuts

Individual tin of green coffee contents: Various screens PeaberryDifferent varieties (Mocha, Cautai, Gesha...)Various provenances (Africa, Asia, Latinand South America...)

Layer 1 contents:Layer 2 contents:Coffee cherries (natural)Parchment coffee (pulped natural)Parchment coffee (semi washed/fully washed)Coffea arabicaCoffea canephoraCoffea libericaDefects arabicaDefects canephoraMonsooned CoffeeMaragogypeArabica peaberry Canephora peaberry TipicaBourbonConillonBrazil naturalBrazil pulped naturalAmber

Wooden box with two-layer foam inlays with nine recesses each, to fill yourselfThis set is delivered without any content and can be fill by yourself with custom screens of various green coffees.

The TasteKit comprises four flavour types, each in three concentrations. The indiviual substances "sweet", "salty", "sour", "bitter" are included in 2 ml snap-off ampules intended for dilution in 150 ml of water. The TasteKit allows various tests to be performed to assess and train sensory skills. The kit is suitable for training for irritant, recognition, discrimination and saturation threshold tests. The TasteKit is available in homogeneous or mixed versions. There are various combination options for test runs with individual or mixed substances. TasteKit (mixed) contents: 12 packs of 10 ampules in 4 flavour types (sweet, bitter, salty, sour), each in 3 concentrations TasteKit (homogeneous) contents: 12 packs of 10 ampules of one flavour (sweet, bitter, salty, sour) in one concentration = 120 identical ampules TasteKit contents (10 ampules): 1 pack of 10 ampules of one flavour and concentration

Set containing 16 mats for supporting trainings with stimulus-, recognantion-, difference- and saturation-tests. Perfectly suited in addition with tests for single or multiple substances of the TasteKit.

This metall cup can be filled yourself with green coffee. The cups fit to the GreenCoffeeSampleSet.