We’re excited to soon be offering the essential tools for a complete pourover brewing experience from Hario.  Why pourover?  Arguably the low-tech side of coffee brewing, and also the most interesting with the right coffee! The ubiquitous Melitta cone and lovely Chemex have been around for decades and offer very pleasant coffee-making.  Hario has taken the traditional cone design and engineered interesting twists, literally… in the case of the V60, from the arcing ridges to the “star-tip” opening…to improve the extraction.  The 02 paper filters are  extraordinarily “clean”, meaning that they impart almost zero taste, allowing you to really taste nothing but the nuances of the coffee.  The Buono kettle is designed to control the water pour precisely, and is aesthetically lovely.

 

If you enter your local coffee bar and see a pourover station ask your barista why he or she chooses certain equipment.  We have been seeing more and more Harios entering the mainstream, and taste is the reason! 

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Comments

Submitted by yeahyeah on
Other than the learning curve involved, the V60 is a favorite of mine.

I haven't tried any pour over before. Maybe I will give it a go in the future. Currently I already have a hard time deciding each time whether to make espresso, french press, aeropress, or moka. Adding one more would make the decision even more hair splitting.

Submitted by wakeknot on
it has been calling to me. I have too much gear, but I keep getting pulled to buy it from Roaste!

Hello Hario, Pourover Method Returns

| by

We’re excited to soon be offering the essential tools for a complete pourover brewing experience from Hario.  Why pourover?  Arguably the low-tech side of coffee brewing, and also the most interesting with the right coffee! The ubiquitous Melitta cone and lovely Chemex have been around for decades and offer very pleasant coffee-making.  Hario has taken the traditional cone design and engineered interesting twists, literally… in the case of the V60, from the arcing ridges to the “star-tip” opening…to improve the extraction.  The 02 paper filters are  extraordinarily “clean”, meaning that they impart almost zero taste, allowing you to really taste nothing but the nuances of the coffee.  The Buono kettle is designed to control the water pour precisely, and is aesthetically lovely.

 

If you enter your local coffee bar and see a pourover station ask your barista why he or she chooses certain equipment.  We have been seeing more and more Harios entering the mainstream, and taste is the reason! 

Category: BLOG

hario

November 15, 2011 | by wakeknot

it has been calling to me. I have too much gear, but I keep getting pulled to buy it from Roaste!

Well, hello!

November 14, 2011 | by jbviau

You should really talk to your Hario in Japanese. ;)

Haven't tried before

November 14, 2011 | by samuellaw178

I haven't tried any pour over before. Maybe I will give it a go in the future. Currently I already have a hard time deciding each time whether to make espresso, french press, aeropress, or moka. Adding one more would make the decision even more hair splitting.

While I have not used it

November 14, 2011 | by intrepid510

While I have not used it myself, I've had good coffee from it at cafes!

Hario

November 14, 2011 | by EricBNC


I like my Hario.

hario's not bad

November 14, 2011 | by donnedonne

hario's not bad

Nice

November 14, 2011 | by yeahyeah

Other than the learning curve involved, the V60 is a favorite of mine.

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