The Lab Extractor is a diagnostic tool for the modern roastery, a specialized thermal and hydraulic instrument designed to unlock the full potential of any coffee, including beans immediately following the roast. By providing real-time, manual control over the extraction curve, it serves as the ultimate bridge between roasting R&D and quality control, allowing professionals to evaluate flavor profiles with unprecedented mechanical transparency.
While the industry defaults to a static 9-bar standard, the Lab Extractor empowers the operator to defy it. Featuring a unique, high-response rotary handle, you can adapt pressure instantly during the extraction. This allows you to compensate for variables such as degassing levels in ultra-fresh roasts, dose density, and tamping force, giving you total command over the hydraulic resistance of the puck.
Introducing a new standard in thermal precision. Our innovative internal heat management system ensures that brewing temperatures remain rock-solid from the first drop to the last. This stability is paired with the ability to make rapid, incremental temperature adjustments, allowing the Roastmaster to isolate thermal variables and find the exact "sweet spot" for a specific roast profile.
Roasteries often struggle to pull meaningful shots from coffee that hasn't degassed. The Lab Extractor’s unique extraction unit is expertly engineered to handle the volatile gases of fresh coffee. By managing the flow and pressure with extreme sensitivity, it preserves the integrity of the coffee’s essential oils and aromatics without the "channeling" or harshness typical of standard machines.
This is not a high-volume service machine; it is a laboratory-grade tool. Whether you are conducting sensory analysis, performing routine QC on production batches, or developing new roast profiles, the Lab Extractor provides the repeatable data points and tactile feedback necessary for high-level coffee research and development.
The machine allows for a dialogue between the user and the coffee. Every cup is an opportunity to tailor the extraction to the specific bean origin, density, and roast level, ensuring no characteristic goes unnoticed.
Built to the same rigorous engineering standards as our roasting machines, the Lab Extractor features heavy-duty components designed for longevity and consistency. The minimalist, ergonomic interface ensures that the focus remains on the coffee, providing a professional aesthetic that fits perfectly in any cupping lab or high-end tasting room.
Eliminate the guesswork. By controlling pressure and temperature independently, you can decode exactly how your roast will perform under any brewing condition.
Shorten your R&D cycle. The ability to extract fresh-roasted coffee perfectly means you can make roast adjustments in real-time without waiting days for the beans to degas.
the Lab Extractor is a one-of-a-kind tool created specifically for the roasters. It is the only device on the market engineered from the ground up to serve as a diagnostic instrument for Roastmasters and R&D professionals
Constructed with heavy-duty materials and industrial-grade components, it is designed to provide decades of service in demanding lab environments, offering a level of durability that is incomparable to standard commercial equipment.
Espresso boiler capacity
.8L
Espresso boiler heater
1000W
Steam boiler capacity
3L
Steam boiler heater
1800W
Boilers and group materials
SS316
Water direct connection
3/8’ bsp.
Total weight
36kg
Dimensions
43cm H x 37cm W x 44cm L
Electrical Specs
230V/16A
Why do I need manual pressure control?
Standard machines assume a perfect puck and aged coffee. The Lab Extractor allows you to "fix" an extraction by adjusting pressure on the fly to compensate for bean freshness or grind variance, providing a more accurate representation of the roast's potential.
How fast can I change the temperature?
The thermal system is designed for rapid recovery and adjustment. Unlike traditional boilers that take minutes to stabilize, our architecture allows for quick shifts between different temperature targets, facilitating efficient side-by-side tastings.
What is the significance of the "Rotary Handle"?
The handle provides a direct, tactile link to the pump’s output. It allows for pre-infusion at low pressure, a ramp-up to peak extraction, and a gentle "tail" or pressure decline, the gold standard for high-end extraction profiling.
Can I use this for coffee straight out of the roaster?
Yes. This is one of the Lab Extractor’s greatest strengths. Its unique chamber design and pressure control allow you to mitigate the "bloom" of fresh , enabling QC testing immediately after a roast cycle.
Is this suitable for a high-traffic café?
While it can serve coffee, it is primarily a tool for precision and analysis. It is best suited for roastery labs, training centers, and "slow bar" environments where the quality of the individual cup is the absolute priority.
Does it require professional plumbing?
We offer various configurations to suit lab environments. Please contact our technical team to discuss the specific water filtration and plumbing requirements for your facility.
How difficult is it to master the pressure control?
Like any precision tool, it requires a "feel" for the coffee. However, the feedback is so immediate that most professionals find they can master the pressure-flow relationship within a few sessions.
What kind of maintenance does the extraction unit require?
The unit is designed for easy cleaning and routine maintenance. Regular backflushing and scale prevention are required to maintain the high level of thermal and hydraulic accuracy the machine provides.
Does it come with a warranty for commercial use?
Absolutely. As with all Coffee-Tech Engineering products, the Lab Extractor is built for professional use and is backed by our standard commercial warranty and technical support.
