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c Special Report

04 The laboratory equipment presented by

PROBAT in ICW including particle size
analyzer, color-measuring instrument of
coffee grounds Colorette 4 and sample roasting stove, also
indicates the successful application of scientific technolo-
gies in coffee industry.

02 Another innovative product in ICW,

called Cafeteria Espresso Aram,
breaks the traditional impression
of extracting espresso with machine. It works in
a way similar to a manual coffee grinder. Turn
the lever upwards, and hot water will get in touch
with and soak the puck of coffee grounds. As long
as the lever has reached the highest point, turn it
downwards quickly, and the pressure valve would
force water to go through the coffee grounds and
consequently extract a mellow shot of espresso.
The heaviness of espresso is impacted by the
size of coffee grounds, the speed of lever moving
downwards and some other factors. The average
pressure for extraction is between 9 to 14 Pa. This
ground-breaking product attracted a lot of atten-
tion in ICW and its presale price is $300.

05 Last but not least, the closed waterproof ventilating

greenhouse produced by GrainPro can be used dur-
360 ° ing dry process and honey process.

03 The cutting-edge technol-

ogy VR (Visual Reality)
was also widely adopted
in ICW. In the booth of Café de Rondo-
nia or Orfeu, wearing VR glasses, visi-
tors are able to “look around” and even
move in a coffee farm. Listening to the
voiceover at the same time, people will
get a comprehensive understanding of
the farm’s overall situation.

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