Acaia Pearl Coffee Scales + Free Limited Edition Christmas Microlot
Regular price£166.00 GBP
Acaia | Transform Your Coffee Brewing Experience
Hands down the most aesthetically pleasing coffee scale on the market. Aside from good looks, it is the scale of choice in the coffee industry, and rightfully so. This smart scale is accompanied with Acaia iPhone & Android apps that enhance the functionality of the scale with brewing tools.
Record that 'golden brew' you made, that one time, but forgot the method?
This simple, modern and minimalistic scale is designed with brilliant functionality in mind, the only scale designed for coffee enthusiasts that monitors the weight, time and flow-rates as you brew coffee.
Note: Firmware updates for the scales are available through the acaia 'pearl updater' app.
Brighter Display － The AcaiaPearl black features a brighter display to provide better contrast.
Fast －20ms response time provides ultra-fast response time and instant readings.
Accurate －Highest internal resolution up to one million counts allows for readability up to 10th of a gram. TheAcaia Pearl is sensitive to even weight changes resulting from evaporation.
Stabilization － Adjustable zero tracking and creeping compensation technology gives you industrial-grade scale technology
Built-in Stopwatch － You can track the bloom, pour, and infusion time without a fuss, with the two-way timer that syncs with your mobile phone.
Automated Auto-off Customization － The Acaia scale will not shut down during coffee brewing, auto-off feature is also customizable in the mobile app
Rechargeable USB Power Supply －A greener alternative power source, the lithium ion battery lasts 20-30 hrs.
Min: 0.1 g
Dimensions: 160mm(W) x 160mm(L) x 32mm(H)
Approx weight: 462g
Capacity: 4.4 lbs / 2kg
Battery: lithium ion, USB rechargeable
Connectivity: Bluetooth 4.0
In the box:
Acaia Pearl™ coffee scale (black)
Acaia Aerial™ heat resistant pad (gray)
Free Limited Edition Christmas Microlot
Costa Rica El Diamante
Anaerobic Fermentation / BailiesSelect
We've been saving this one since our trip to Costa Rica earlier this year, we knew it was the right time of year for this premium microlot. Innovative Anaerobic fermentation by Carlos and his team at Café de Altura, it couldn't get any more festive with tasting notes of Cinnamon, Spiced Black Cherry & Brown Sugar
An experimental lot produced by Carlos Fernández Morera of Café de Altura de San Ramón. Recognised for their approach and research into the field of anaerobic fermentation. Due to the nature of the anaerobic processing method, it helps intensify the inherent flavours of the coffee whilst adding spiced notes.
Placing 4th in the 2017 Costa Rican Cup of Excellence and consistently placing top 10 year-on-year.
After our visit earlier this year, we couldn't pass up the opportunity to get involved with the innovation.
The distinctive spiced flavour profile of this coffee is almost directly related to the anaerobic processing method. Anaerobic processing takes the coffee cherries directly after pulping and putting them into fermentation tanks. The beans are then mixed with the mucilage (Coffee cherry flesh) and placed in large vats to be hermetically sealed.
The coffee is closely monitored from start to finish during this process, taking into account various factors such as temperature, PH levels, time, pressure andbrix degrees (sugar content).
After this, the coffee is removed from the vats, processed as honey and prepared for exportation.