Experience RS Extract
Zero it, measure a brew at the temperature it came out at, record a pour, and try every menu. Every screen below is a photograph of the device.
Switch it on
Held from cold it powers up in about three seconds. Held from the ready screen it powers off. Pressed once with a sample in the well it takes a reading. Pick a sequence and step through it.
Choose your zero
Zero against distilled water when you send the figure to someone else: the reference stays fixed, so a figure taken today and one taken in March are the same measurement. Zero against your brewing water to see only what the coffee added. Every reading afterwards is measured from that zero.
Measure it hot
RS Extract reads anything from 4 to 65 °C, so there is no cooling step. Walk through the brew, press the button on the photograph, then switch between the screens the device shows.
Sample a shot
An espresso reaches the well the same way a filter sample does: drawn warm with a syringe, passed through a syringe filter on the way in, read at whatever temperature it arrives at.
Record the pour
Pair a DiFluid scale over Bluetooth and the device graphs the water, the flow rate and the time while you pour. You type the dose once and it carries through to the extraction figure.
Try every menu
Tap a tile on the screen in the photograph. A reading, a zero, a repeat and a factory reset all run the whole way through. Back and Menu are underneath.
In CoffeeOS
A reading is saved with the bean, the roast and the grind it belongs to. Pick a workflow and click the ring, which sits on the control you would press in the app.
Where DiFluid began
DiFluid started with a refractometer. Color, moisture, density and particle distribution came later, and what we learned building those devices went back into this one.