Introducing the Litmus XTS Spray Head

Introducing the Litmus XTS Spray Head

Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]


Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….

Introducing the Litmus XTS Spray Head

Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]

Introducing the Litmus XTS Spray Head

Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram,…


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…

Introducing the Litmus XTS Spray Head

Introducing the Litmus XTS Spray Head

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Introducing the Litmus XTS Spray Head

fetco XTS Mod CAD.png

Litmus Coffee Labs is excited to announce that we’re finally ready to sell our spray head compatible with the Fetco XTS batch brewer. Dan has been refining the spray head for the better part of a year and it has been in the hands of approximately fifty beta testers for a few months. All of the testers have been thrilled with the improvements in their Fetco batch brews, and through their experience we’ve learned how to optimize the product. We’re offering a limited production run of 100 spray heads that will ship immediately. The next several hundred orders will ship within a couple of weeks, on a first-come, first-serve basis.

Why the Litmus XTS Spray Head?

For years, baristas have lamented Fetco’s change from the old flat-plate spray head to the Cascading Spray Dome (CSD). Our spray head radically improves the CSD’s performance by providing a more uniform spray to yield a higher and more even extraction with more clarity and less astringency. 

Testimonials

From Kris Wood of Black Fox Coffee

“From a coffee lover’s perspective, the clarity of my filter coffees has improved drastically due to the even extraction. Coffees that were already very good are now excellent. From a business side, our TDS went up by 0.12. That brought our dose weight down by 3.9% saving thousands a year. It should be triple the price.”

From Dave Stallings, Passenger Coffee

“It is hard to exaggerate the positive impact that the spray head has had on our batch brewed coffees. Of course we expected a more even bed and thus more even and balanced extraction, but this spray head has delivered on levels far beyond that: our extractions have increased across the board while also finding a focus, clarity, depth of sweetness, and cleanliness of finish that we have never before experienced on our batch brewer.”

From Will Shurtz, Methodical Coffee

“I really love how much of an impact the spray head had on the quality of our batch brew coffee. There was a noticeable increase in the clarity of flavor of our coffee. So much so that multiple customers mentioned the difference they detected once we applied the spray head to our brewer.”

  

Flow Comparison: The original CSD sprays in 12 large streams, while the Litmus device catches all the flow from the CSD and distributes it in 19 streams (apologies for the steamy video)

  

litmusfetcocompare.gif

 

Caution before ordering:

We’ve encountered a small percentage of CSDs with an unusual design.  Please take a look at your CSD before ordering. If you have one of the CSD’s with the small circles on the bottom, it is not compatible with our mod. Please let us know if you have such a CSD, we’d like to know how many are out there.

  NO CSD.jpeg
 YES CSD.JPG
  

Here’s a short video showing how to install the part

    

The Litmus XTS Spray Head snaps easily onto your existing CSD. Before snapping it in, please ensure the two parts are aligned such that the four middle holes are exposed, as shown in the video.

Please click HERE to purchase the Litmus XTS Spray Head.

Introducing the Litmus XTS Spray Head

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Introducing the Litmus XTS Spray Head

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