Transforming the coffee experience one gram at a time

Join us for a short conversation with Rex Tseng, the CEO and founder of Acaia, and a proud partner of Standart Issue 22.

What is the single most important design element in keeping scales water-resistant?

To fit the usage case for coffee scales, we designed an inverted weighing platform. This way, when water gets inside the scale (because accidents do happen), the water rests in the empty base. The electrical components are anchored above and kept away from where any water could land.

'We want people to enjoy the process of making coffee and have the bonus of a great aesthetic.'

What would you say has been the best refinement to the Acaia technology since the company’s foundation?

We’re constantly working on how to improve coffee scales, especially ‘under the hood'. For example, with the capability of firmware updates, we can upgrade all scale models since our first Pearl release in 2014. We’ve incorporated technology found in industrial balances: linearity, repeatability, and resolution. These settings allow users to adjust their scale to their environment and preferences. We created a dynamic stabilization algorithm that’s used for real-time readouts for pour-over or espresso. These are all proprietary technologies built for coffee professionals that no one else has.

With Acaia, aesthetics do not come second. What is your personal opinion on why beautiful aesthetics deserve their place at the heart of product design?

I think creating an original new product is a mission and a privilege. We want to create the best experience for our users. Aesthetics are a big part of this experience, and we strive for perfection in our design. When people use something with an attractive visual design, not only will it make any task more enjoyable, it will create a nice and pleasant experience. We want people to enjoy the process of making coffee and have the bonus of a great aesthetic.

This interview was published in proud partnership with Acaia.

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Transforming the coffee experience one gram at a time