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SPRING FOR HARIO

blog_620_2Vase by Portland ceramic artist Lilith Rockett.

Spring is here and it’s a fine time to watch your coffee bloom in a Hario V60 dripper. Designing heatproof glassware out of Japan since 1921, Hario Brew Gear is clean in design and brew profile.

Hario Goose Neck Stove Top Kettle

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This kettle is perfect for pouring exacting amounts of water, and allows for maximum control when brewing a pour over. This is especially helpful with a dripper like the Hario V60, which benefits from a slower, deliberate, circular pouring technique (see brew guide below). It’s also a charmer on the stove and is ergonomic.

Hario Skerton Ceramic Burr Grinder 

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The Hario Skerton Grinder is a sturdy and consistent burr grinder for using every day or taking on the road. A burr grinder is one of the most essential elements in making great coffee no matter how you brew it, and this is a functional, affordable option. Like any hand grinder, it takes a little muscle and a few minutes to grind your beans, but we think it’s well-worth the effort! The new lid addition keeps the beans from flying when you go into turbo grind mode.

Hario V60 Dripper

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This brewer is a sleek favorite among many baristas around here. It differs from most cone drippers because it uses a different filter and has a wider hole at the base, along with spiral grooves lining the brewer. The large hole gives you the option to pour slower or faster, which allows for endless brewing techniques.blog_620_3Experimentation is encouraged! Here’s our favorite Hario V60 brew method:

  1. Bring water to a boil. 
  2. Grind 21 grams (about 3 Tablespoons) of coffee – the coffee should be about as coarse as kosher salt. 
  3. Fold the Hario filter at its seams, and place inside the dripper. Put it on top of your mug or pitcher. 
  4. Pre-rinse your filter and cup with hot water. This rinses out the paper flavor and preheats your brewer and mug. 
  5. Discard the rinse water and add ground coffee. 
  6. Pour enough water (30 seconds off the boil or about 205 degrees F) to saturate grounds, stir gently with a small spoon or chopstick and let them bloom for about 45 seconds. 
  7. Pour in a circular motion, submerging the dark spots and avoiding the light spots. Add small amounts of water every 10 – 15 seconds, finishing just after 2 minutes. 
  8. When the mug is full or you have brewed 10 oz (this should take about 2  1/2 to 3 minutes), remove the dripper from the mug, and place it in the sink to catch the last drips. Enjoy!

BARISTA TIPS:

  • If you are using a scale and a timer, set a count up timer and fill 60 grams of water in 10 seconds for the bloom pour. At 0:45, fill to 200 grams by 1:00 and pour about 45 grams every 10 to 15 seconds to reach 360 grams by 2:15.
  • Faster isn’t always better. With a wider hole at the base of the Hario V60 it’s easy to get too fast of a brew. Make sure you’re pouring the water slow and steady. If your brew is going too quickly and your brews taste sour and under-extracted, slow down your pour.

Happy Brewing!