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I think it's mainly fashion (and economy of scale)... The Acaia is very sturdy, beautifully designed and made in very small numbers, ergo £€¥$!!! 🤑🤑🤑
The one you linked to is probably a generic model that is produced by the truckload then sold with a variety of different brand logos on them... Will be more than adequate for weighing beans but no espresso timer, right?
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Definitely some aesthetic tax but according to Acaia the load cell they use is the type you’d find in a lab balance. That plus the water resistance, auto tare and auto start.
They are also “smart” scales, so have Bluetooth and connect to apps that record the flow rate and can save and load recipes/pour sequences. But as Hoffman’s video shows, they mostly work terribly, have really bad UI design and do people really want such complex features anyway?
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So, having used a variety of scales in food production - baking mainly - the big differences you notice are speed and drift.
Some scales are slow to react which is a pain when you’re pouring on and the scale keeps going after you’ve stopped. Also annoying when you’re trying to be quick.
Drift is when you’re weighing multiple things and the measurement starts to move. Usually zero will start to measure above or below when you take everything off.
Then there’s fine accuracy - which is obviously important if you’re dialling in espresso in gram increments.But the main thing is usability - once you’ve used a few different types of scales, you really appreciate ones that are nice to use, and you’ll curse the buggy ones.
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Fyoosh
Nef
@withered_preacher
So are the amped prices basically a reflection of water resistance/memory/yadayada for these things or is there a qualitative difference between these and what I linked to?