Dualit's engineering and production teams are based at our head office in West Sussex, this enables us to optimise production process allowing Dualit to achieve perfection, growth and success. Dualit engineers regularly conduct trails on new machine releases and carry out compatibility testing to ensure optimum capsule performance. Customers trust Dualit and have associated the brand with outstanding quality products for over 70 years.

BRC Global Standards

Dualit are accredited to Global Standard for Food Safety Issue 7 Grade AA

Control Quality

We control quality through the use of detailed inspection plans

Organoleptic Testing

We taste test 3 times a day throughout production to ensure consistency of quality

HACCP

We have HACCP (Hazard Analysis and Critical Control Points) plans in place

Traceability

We have the ability to conduct full traceability and keep records and capsule samples for five years

Engineering Expertise

We have an in-house engineering team to ensure oxygen, minimum leakage, extraction, flow rate and pressure specifications are met to produce a superb capsule

In order to match the Nespresso® experience Dualit control three vital elements:

Oxygen Content

Failure to maintain below 2% oxygen content inside the capsule results in stale coffee, leading to poor taste and crèma.

Minimise seal outflow

Dualit control and minimise leakage into drip tray during extraction, failure to do so results in loss of pressure which negatively affects taste.

Flow and Extraction

Flow rate and pressure combined create the ideal extraction rate, Dualit ensure this is just right, in turn delivering a consistently perfect espresso. Fast extraction leads to loss of pressure, resulting in under extracted, weak coffee and slow extraction leads to a buildup of high pressure, resulting in over extracted, bitter coffee.

Crema Test

The crema holds the key to optimum extraction, if the crema withstands a 5 minute crema test Dualit know the espresso has perfectly extracted and will tastes great.