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DiFluid builds the measuring tools that used to live only in a coffee lab and shrinks them down to fit on a bar or next to a roaster. Refractometers, scales, roast color and particle analyzers, green coffee meters and even a roast smoke eliminator, all designed to replace guesswork with a number you can repeat. If you want to know why one cup tasted better than the last, this is where you start.
Start with where you sit in the chain from green bean to cup, because that is what splits the range. Brewers and baristas care about extraction and recipe. Roasters care about color and development. Green buyers care about moisture, density and how the coffee will store.
For brewing, the DiFluid R2 Extract is the place to start. It measures TDS with ±0.02% precision in about 4 seconds, which is how you find out whether a recipe is under or over extracted. The DiFluid Microbalance Ti handles the other half of the recipe, reading to 0.1 g with a live flow rate and a timer that starts itself when you pour. The DiFluid Moment finishes the job at the cup, reading temperature without contact and showing which flavor notes to look for as the coffee cools.
For roasting, the DiFluid Omni measures roast color from 0 to 150 Agtron and grind distribution from 100 to 2,500 microns in one device. The DiFluid OmniFlux moves that color reading into the roast itself, tracking bean color live through the sight glass so you can follow development from yellowing to cooling. And if you roast indoors, the DiFluid AirWave cleans up roast smoke and odor with catalytic filtration on batches up to 800 g.
For green coffee and quality control, the DiFluid CoffMeter comes in two versions: the M1 for moisture and density, and the A1 for roast degree. The DiFluid Omix Plus brings moisture, density, water activity and roast level together in one analyzer, which is the kind of check that otherwise means sending samples away. Browse our wider range of espresso machine accessories to round out the bar.
TDS stands for total dissolved solids, the share of your brew that is actually coffee rather than water. Combine it with your dose and brew weight and you get extraction yield, the number that tells you whether a cup tastes sour because it is under extracted or harsh because it is over extracted. A refractometer like the R2 Extract turns that from a guess into a reading.
No, each works on its own. They answer different questions, though. The Microbalance Ti records how you brewed: dose, water, time and flow rate. The R2 Extract tells you how well that brew extracted. Used together, you can see exactly which change to your recipe moved the result in the cup.
Both read roast color on the Agtron scale. The A1 is a dedicated roast degree meter, small and quick for checking batches. The Omni adds particle size analysis on top of roast color, so it suits anyone who also wants to see grind distribution when dialing in a grinder or checking burrs.
The M1 measures moisture and density, which covers the core checks for green coffee in a compact meter. The Omix Plus measures moisture, density, water activity and roast level from a single sample, so it suits green buyers and roasters who want a fuller profile without sending samples to a lab.
The OmniFlux reads bean color through the roaster's sight glass, so your roaster needs one it can see through. If you are not sure whether your setup is a good fit, our team can check with you before you order. Paired with the AirWave, it can also adjust the AirWave's airflow automatically as the roast progresses.
Most of them do. DiFluid's apps let you log readings, chart brews and roasts and keep your data in one place. Each product page lists which app it works with and what it can do there.
DiFluid products usually ship within 4 to 5 business days. Each one is covered by a standard 12-month warranty, and our team is on hand for setup questions after you order.
DiFluid builds the measuring tools that used to live only in a coffee lab and shrinks them down to fit on a bar or next to a roaster. Refractometers, scales, roast color and particle analyzers, green coffee meters and even a roast smoke eliminator, all designed to replace guesswork with a number you can repeat. If you want to know why one cup tasted better than the last, this is where you start.
Start with where you sit in the chain from green bean to cup, because that is what splits the range. Brewers and baristas care about extraction and recipe. Roasters care about color and development. Green buyers care about moisture, density and how the coffee will store.
For brewing, the DiFluid R2 Extract is the place to start. It measures TDS with ±0.02% precision in about 4 seconds, which is how you find out whether a recipe is under or over extracted. The DiFluid Microbalance Ti handles the other half of the recipe, reading to 0.1 g with a live flow rate and a timer that starts itself when you pour. The DiFluid Moment finishes the job at the cup, reading temperature without contact and showing which flavor notes to look for as the coffee cools.
For roasting, the DiFluid Omni measures roast color from 0 to 150 Agtron and grind distribution from 100 to 2,500 microns in one device. The DiFluid OmniFlux moves that color reading into the roast itself, tracking bean color live through the sight glass so you can follow development from yellowing to cooling. And if you roast indoors, the DiFluid AirWave cleans up roast smoke and odor with catalytic filtration on batches up to 800 g.
For green coffee and quality control, the DiFluid CoffMeter comes in two versions: the M1 for moisture and density, and the A1 for roast degree. The DiFluid Omix Plus brings moisture, density, water activity and roast level together in one analyzer, which is the kind of check that otherwise means sending samples away. Browse our wider range of espresso machine accessories to round out the bar.
TDS stands for total dissolved solids, the share of your brew that is actually coffee rather than water. Combine it with your dose and brew weight and you get extraction yield, the number that tells you whether a cup tastes sour because it is under extracted or harsh because it is over extracted. A refractometer like the R2 Extract turns that from a guess into a reading.
No, each works on its own. They answer different questions, though. The Microbalance Ti records how you brewed: dose, water, time and flow rate. The R2 Extract tells you how well that brew extracted. Used together, you can see exactly which change to your recipe moved the result in the cup.
Both read roast color on the Agtron scale. The A1 is a dedicated roast degree meter, small and quick for checking batches. The Omni adds particle size analysis on top of roast color, so it suits anyone who also wants to see grind distribution when dialing in a grinder or checking burrs.
The M1 measures moisture and density, which covers the core checks for green coffee in a compact meter. The Omix Plus measures moisture, density, water activity and roast level from a single sample, so it suits green buyers and roasters who want a fuller profile without sending samples to a lab.
The OmniFlux reads bean color through the roaster's sight glass, so your roaster needs one it can see through. If you are not sure whether your setup is a good fit, our team can check with you before you order. Paired with the AirWave, it can also adjust the AirWave's airflow automatically as the roast progresses.
Most of them do. DiFluid's apps let you log readings, chart brews and roasts and keep your data in one place. Each product page lists which app it works with and what it can do there.
DiFluid products usually ship within 4 to 5 business days. Each one is covered by a standard 12-month warranty, and our team is on hand for setup questions after you order.
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