Lelit Elizabeth Dual Boiler
Espresso coffee
1,280,00€ VAT included
CALDERA DOBLE
Dos calderas independientes: una para vapor y agua caliente, y otra para café. Un sistema diseñado para una mayor estabilidad térmica y para preparar café y vapor simultáneamente, con un tiempo de calentamiento reducido.
PARÁMETROS PROGRAMABLES
El sistema de control electrónico LELIT (LCC) con pantalla gráfica OLED permite configurar el tiempo de preinfusión, el tiempo de preparación, la purga automática y seleccionar las unidades de temperatura. Es posible gestionar el ciclo de lavado automático para la limpieza habitual del grupo, establecer el tiempo de espera según la norma CEI EN 50564 y desactivar la caldera de vapor. La pantalla también muestra el tiempo de extracción y la temperatura del café, el agua caliente y el vapor. Además, indica la falta de agua en el depósito y activa automáticamente el modo de reserva.
CARACTERÍSTICAS TÉCNICAS
- Grupo comercial LELIT58 compatible con las herramientas de barista LELIT58
- Válvula solenoide de 3 vías para secar la cápsula de café
- LCC con pantalla gráfica OLED de alta resolución
- Indicador gráfico de falta de agua en el depósito y “Modo de reserva”
- Posibilidad de activar la purga automática, la preinfusión, el modo de espera y el ciclo de lavado
- Posibilidad de desactivar la caldera de vapor
- Tiempo de preparación programable para las dosis de café
- Temperatura del café, el agua y el vapor indicada en grados Celsius o Fahrenheit
- Manómetro retroiluminado para la presión del café
- Cuerpo del aparato de acero inoxidable cepillado con bandeja de goteo y rejilla de alambre
- Amplio calientatazas
- Botones de acero inoxidable retroiluminados
- Varilla de vapor anti-quemaduras multidireccional y lanza de agua caliente fija
- Apto para tazas
- Caldera de café de latón: 300 ml
- Caldera de vapor/agua caliente de acero inoxidable AISI316L: 600 ml
- Depósito de agua: 2,5 l
- Dimensiones (largo x profundo x alto): 32 x 38 x 38 cm
- Peso: 15,3 kg
- Free delivery in store
- Shipping in 2-3 business days
ORIGIN
Kenya
REGION
Nyeri
FARM
Muthewati
ALTITUDE
1600-1700 Mts
VARIETY
Batian, Ruiru, SL28, SL34
PROCESS
Washed
More about this coffee from Kenya
The Nyeri region, located in the central highlands of Kenya, is one of the country’s most renowned coffee-growing areas due to the quality and complexity of its coffees. Its nutrient-rich volcanic soils, combined with high altitudes and a cool climate, create ideal conditions for growing high-quality Arabica coffee.
In Kenya, much of the coffee is not processed on the farms themselves, but at communal washing stations — known locally as ‘factories’ — where smallholders deliver their freshly harvested coffee cherries. These stations play a crucial role in the final quality of the coffee, as it is there that the initial stages of wet processing take place.
Upon arrival at the washing station, the cherries are carefully sorted to remove any defects or foreign matter. They are then pulped, and the beans are fermented and washed to remove the mucilage before being moved to the drying yards. This collective system enables coffee from multiple producers to be processed in accordance with strict quality and traceability standards.
The result is coffee renowned for its vibrant, well-structured profile. In this case, the batch offers a fruity profile, with the bright acidity and balanced body that have made Nyeri coffees some of the most highly regarded in the world, ideal for both filter and espresso.
Process - Washed
Immerse yourself in the coffee Classic Whased process, where each stage is executed with precision to ensure quality. The cherries are selected for their sugar content of more than 20° Brix. The wet grinding process leaves 25% mucilage, enriching the flavour profile of the coffee. After careful drying in the sun on parabolic beds for 18-20 days, the coffee reaches an optimum humidity of 10.5%. Subsequently, a final moisture stabilisation is carried out for 12 days before being stored in grain-pro bags.
Variety - Batian, Ruiru, SL28, SL34
The varieties grown in this coffee include some of the most representative of Kenyan coffee cultivation. The famous SL28 and SL34 were developed in the 1930s by Scott Laboratories and are considered responsible for many of the most iconic flavour profiles of Kenyan coffee, known for their bright acidity, body and great aromatic complexity.
Alongside these are Batian and Ruiru 11, more modern varieties developed to offer greater disease resistance and higher yields for growers. The combination of these varieties makes it possible to maintain the cup quality characteristic of Kenyan coffee, whilst improving the sustainability and productivity of the crops.
Origin - Coffee from Kenya
Kenyan coffee is synonymous with excellence and character. Grown at high altitudes, under rich volcanic soils and an ideal climate, it develops a cup with bright acidity, silky body and lively notes ranging from red fruits to black tea and citrus. Renowned for its clarity and complexity, Kenyan coffee is highly valued by roasters and cuppers around the world. Each harvest is a vibrant expression of African terroir and the meticulous work of small producers. Kenya doesn’t just produce coffee, it creates unforgettable sensory experiences.
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