Our story
Qui est DiFluid
DiFluid a été fondée par Linus Peng, un entrepreneur qui a quitté son doctorat à la Southern University of Science and Technology avec une idée simple mais ambitieuse : mettre une précision de laboratoire entre les mains de toute personne assez curieuse pour s'en servir. Quand des particuliers, de petits torréfacteurs et des cafés indépendants peuvent mesurer et partager des données de la même qualité que les grands acteurs, c'est toute la filière qui apprend plus vite.
Digitize Fluid
In 2021, R1 came in more than one color. Linus made a version for each liquid he wanted to read: fruit juice, honey, milk, coffee, even wastewater. DiFluid wasn't a coffee company yet. The name came from a much wider idea, Digitize Fluid: turn the changes you can't see inside a liquid into numbers you can read and compare.
Linus was working on a PhD at Southern University of Science and Technology at the time. With a background in electronics, optics and physics, he noticed something that didn't add up. Refractometers had been around for decades, yet the technology inside them, and the experience of using one, had barely moved. Buyers were stuck choosing between a high price, limited precision and awkward handling. He knew it could be done better, and built R1.
Where measuring matters most
A better device settled how to measure. It left open where measuring mattered most, so Linus went looking across liquids. Fruit was one of R1's first big uses. With a reading of 5% or 14% soluble solids, you know right away: not sweet, or sweet. Useful, and simple.
Coffee was different. Its TDS moves within a narrow range, yet a small shift changes the cup. Concentration, extraction, grind size, water temperature and brew method all pull on each other, so one reading starts more questions instead of settling them. Why do the same beans taste so different? Which step caused it? Can a great brew be understood, compared and made again?
Of everyone using R1, coffee people asked the most questions, and the hardest ones. Their curiosity kept pulling Linus back to coffee, to study how devices, data and taste connect.
Depth over breadth
Linus didn't drink coffee then. What drew him in was how hard its problems were. Over time he saw that measuring more kinds of liquid mattered less than understanding one liquid deeply.
In 2022, DiFluid released R2 Extract, built entirely for coffee. It was more than the next generation of R1. It was a decision: stop making a tool for every liquid, and build a complete way to measure concentration, extraction and brewing. Microbalance followed the same year, taking DiFluid from the result in the cup to the brew that produces it. By the time Omni arrived in 2023, there was no doubt where DiFluid was headed.
For several years, Linus ran his PhD and the company side by side. He left university only once the products, the users and the direction had all proven themselves.
What coffee gave back
Coffee changed Linus too. The founder who didn't drink it became a devoted coffee lover. Through DiFluid he met coffee professionals and friends around the world, and in cafés from city to city he tasted countless ideas of what coffee can be.
DiFluid's direction was never fully written at the start. It was there in the many colors of the first R1, in the questions users kept asking, and in the moment Linus chose depth over breadth.
L'écosystème
Les données du café sont éparpillées tout au long de la chaîne de valeur. Producteurs, importateurs, exportateurs, torréfacteurs, gérants de cafés, baristas et consommateurs utilisent des plateformes, des outils et des méthodes différents, ce qui rend toute standardisation extrêmement difficile.
DiFluid veut y remédier grâce à une chaîne verticale de matériel interconnecté et à un système d'exploitation robuste.
Measure for clues. Taste to decide.
A cup of coffee is shaped by origin, roasting, grinding, water, equipment, environment and brew method. Through years of tasting and practice, coffee professionals learn how each one shows in the cup. Yet much of what matters can't be seen, and hard-won experience is difficult to record, compare and pass on.
A number means something only next to the conditions, the process and the taste behind it. Each DiFluid device makes one part of coffee visible: concentration, extraction, particle size, roast color, moisture, temperature. CoffeeOS connects them, so every measurement, tasting and brew becomes something you can compare, share and build on.
We don't decide what good coffee is for you, and we don't replace tasting with data. Whether you're a barista, a roaster or simply curious, DiFluid helps you see what changed, ask sharper questions and trust your own palate.
Le matériel
AirWave
Omix
Omix Plus
Omni
CoffMeter W1
CoffMeter A1
CoffMeter M1
Microbalance
Microbalance Ti
Moment
R2 Extract
R1 Extract
RS Extract
Particle Analysis Coaster
Omni-Volto
OmniFluxDiFluid a conçu du matériel qui couvre tout le parcours du café : mesure de l'humidité, de l'activité de l'eau, de la densité et du calibre pour les producteurs et les torréfacteurs, mesure de la couleur de torréfaction en temps réel et sur échantillon et élimination des fumées pour les torréfacteurs, analyse granulométrique et outils de mesure de la concentration pour les baristas. Et ce n'est qu'un début. Avec de nombreux nouveaux produits en développement, tout ce que fabrique DiFluid fonctionne sur une plateforme commune : CoffeeOS.
Qu'est-ce que CoffeeOS ?
CoffeeOS est une plateforme dédiée qui relie chaque étape du parcours du café, de la ferme à la tasse. Conçue pour fonctionner en parfaite harmonie avec l'écosystème matériel grandissant de DiFluid, elle réunit chaque outil, chaque mesure et chaque enseignement dans une seule application. Ce n'est pas une simple application compagnon : c'est un système d'exploitation pour le café.
R1 gave liquids a language of numbers. Coffee gave those numbers meaning.
Coffee, understood.