Woodneck Pour Over Coffee Drip Pot 480 ml
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Hario is a Japanese glass company specializing in manual coffee brewing equipment. Riding the new found American interest in specialty coffee and manual brewing methods, Hario has provided a range of unique coffee brewing products. The Hario Woodneck Drip Pot is a prime example of what Hario has to offer in its craftsmanship and elegance. The Woodneck Drip Pot makes use of cloth filters, and as such, is a green alternative to other brewing methods that make use of paper filters. The cloth filter also eliminates any paper taste caused by paper filters, providing a clean brew with a delicate body.
- Manual, pour-over coffee brewer.
- Brews one to three cups at a time. (3 Cups = 480mL)
- Hario drip pot comes as a complete set, including a cloth filter, holder, and serving pot all in one. An additional 3-pack of Hario Woodneck Cloth Filters can be selected in the available options above.
- Removable wooden collar is attached to the neck by a decorative brown leather strap, used to insulate fingers when pouring.
- "Sock" style cloth filter gives a unique, clean quality to the cup brewed.
- Hands-on brewing allows you, the user, to control brewing time and temperature.
- Use the Hario Buono Kettle for an ideal Pour Over Brew. You can also add the kettle as an option above.
Recommended starting parameters:~ 21-27 grams of coffee - medium-fine grind
~ 350-450 milliliters of water
~ 200-205 degrees
~ 2:45-3:15 brew time
$53.00Hario's stainless steel water kettle, the V60 Buono, has been spotted popping up in coffee houses and the kitchens of baristas for some time now. A detailed search on the web will reveal, for the moment at least, that the Buono seems to be widely accepted as the most useful pouring kettle available. What makes this kettle so popular amongst pour-over enthusiasts? Several reasons stand out.
First, the thin pouring spout enables greater pouring precision as well as a slower, more consistent and controlled rate of pour, both of which are very helpful in achieving a precise, prolonged extraction.
Second, the stainless steel construction and large 1 liter capacity contribute toward keeping up the brew temperature for the duration of the entire brew cycle.
Third, the ergonomics involved in the design of the kettle help to make using it much easier. This may not seem like much, but if you're brewing large batches of coffee and pouring for three or more minutes per batch, doing several batches of coffee will quickly become a chore if your kettle doesn't cooperate with you.
Combine all of these facets with the fact that the Buono is manufactured by Hario, a very popular name in the coffee-brewing community, and the kettle's popularity is easily understood. For best results, combine the Buono with a V60 Dripper or Chemex to get a truly exceptional cup of coffee.
Few advancements in espresso machine technology over the past fifty years could be called revolutionary. The latest advancement featured in La Marzocco's Strada Electronic Paddle (EP) is one that has earned that title. Pressure profiling was first introduced into the mass market in 2009 by the Slayer Espresso Machine. The La Marzocco Strada takes this new technology to the next level by allowing the barista to save up to four pressure profiles at any given time. Along with the ability to save profiles, each group has a digital display that shows the temperature (±0.1°C), shot time, and current bars of pressure (±.1 Bar). The Strada perfectly combines the durability and workmanship of La Marzocco with the technology of the future.
$2,865.00When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.
The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.
First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
Second, Air is injected into the pressurized chamber which agitates the grounds. This further enhances extraction by exciting the grounds and water as they interact with each other.
Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression.