Toper is featured in Milliyet newspaper. 9 April 2019

The origin of Turkish coffee’s culture expands from Turkish Empire to Yemen then from Yemen to Ethiopia.

Кофейные мельницы серии TKS, которые используют долгий опыт кофейного помола Toper с 1954 года, предлагают идеальные и надежные решения для кофейных магазинчиков и кафе.

Коренная серия TKM-X продукции Toper хорошо известна миру благодаря ее превосходным свойствам промышленного обжаривания и очень высокой производительности.

Toper installed Coffee processing plant in California Mule Creek Prison, Sacramento, USA.

The Toper service team visited Coftea's coffee production facilities in Sudan for periodic maintenance.

Creating coffee profile, using air valve, and setting right fire were among the topics we focused on during the training.

We organized SCA Intermediate Coffee Roasting Course in Ukraine between 26-28 September.

Toper Coffee Academy team was on an African training tour. The SCAE trainers of the Academy have conducted many training and practice in the coffee industry in the retail sector.

Эти системы контролируют от различных датчиков температуру, время цикла обжарки, данные о первом и втором этапе во время обжарки.

Destoners remove these stone, metal, and glass-like matters being carried, loaded, and roasted together with green beans.

The moisture rate will impact on the taste, quality of roast and profits of the farmer

Coffee berries should be watched closely cause they begin to rot in 14 days.

Green coffee is graded with reference to the region it is grown, the bean size, harvesting method, drying method and taste profile.

During roasting, more than a thousand different variable compounds, of whose 850 are known, appear, as if they hide in a safe place and come out by roasting.

Various heat sources can be used in coffee roasters depending on several reasons such as...

These methods vary depending on the coffee plantation size, the producer's conditions and the climate of the region.

These roast with high velocity hot air flow, keeping green coffee beans suspended in the air, turning and moving in the roasting chamber.