Balanza Outin Claro
Espresso coffee
49,99€ VAT included
Domina cada preparación con los Modos Inteligentes
Modo Estándar
Inicia el temporizador con un solo toque y reinicia el peso cuando quieras con el botón Tara. La báscula se apaga automáticamente tras 2 minutos de inactividad para ahorrar energía.
M1: Modo Espresso
Realiza la tara automáticamente, inicia el cronómetro cuando sale el espresso y para cuando se detiene. Controla fácilmente el peso y el tiempo de extracción para una preparación perfecta.
M2: Modo Pour-Over
Memoriza el peso del café molido y mide el peso del agua en tiempo real. Muestra de forma alterna el tiempo total de preparación y la proporción café-agua durante 2 minutos antes de apagarse automáticamente.
Precisión Sin Esfuerzo
Un sencillo botón lateral permite encender, apagar o silenciar, con una precisión de 0,1 g para mediciones exactas desde 0,3 g hasta 2000 g.
Resistente al Calor y a las Salpicaduras
La esterilla de silicona de grado alimenticio incluida protege tu báscula de altas temperaturas y derrames de líquidos, garantizando un rendimiento duradero.
Especificaciones del Producto
Dimensiones
Φ 111*20mm
Peso
145 g sin esterilla de silicona (5.1 oz)
175 g con esterilla de silicona (6.2 oz)
Rango de pesaje
0.3g – 2000g (0.01oz – 70oz)
Precisión
0.1g / 0.01oz
Unidades de Medida
g / oz
Rango del temporizador
9 min 59 s
Capacidad de batería
700mAh
Temperatura de almacenamiento
0°C~55°C / 32°F~131°F
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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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