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Hario V60 Buono Kettle
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$53.00
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Overview
Why do we love it?
Hario'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.
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.
The Hario Buono Kettle is one of the most popular pour over brewing kettles around and for good reason. The Hario Buono has a large capacity (1.2 liters / 40.5 ounces or 1.0 liters / 33.8 ounces) and is more affordable than most pouring kettles. For more a more thorough overview of the Buono Kettle, click on the "Spotlight" tab above or see read up on its features below.
Features:
- Durable stainless steel
- Flat bottom for use on stoves
- 1200- or 1000-ml (40.5- or 33.8-ounce) capacity
- Low-mounted spout for an easier, more comfortable pour
- Electric version also available
Brand
Originally known primarily as a company that produces glass products, Hario (also known as Hario Glass) has been working to produce high quality coffee and tea products since 1921. Over the past few years, Hario has become known as the coffee industry leader in pour over brewing equipment. Hario has helped bring about a coffee renaissance in the U.S. by creating ingeniously designed coffee brewing and grinding products that are being used by cafes and home coffee connoisseurs alike for by-the-cup coffee brewing. The design and methods behind Hario's brewing devices have helped to insure that specialty coffee is being brewed with the craft that it deserves.
Reviews
- 4/29 - Boston Translation or:...
- 4/9 - SCAA 2013: Boston-bound...
- 3/27 - Save Big with Bobby...
- 3/13 - 5 Smashing Coffee Beers...
- 2/15 - Latte Heart Winner...
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(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.
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One of the top coffee grinder manufacturers has just released one of the most versatile grinders to date. With the capability of grinding from French press to espresso, the Mahlkonig Pro M provides the grinding range that would normally require two separate grinders. The grinding range combined with features like the "hands free" operation and break functionality help make this grinder ideal for both low-medium volume commercial settings and home use.
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When 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.
Industry Standard
As a coffee professional who uses these kettles on a daily basis, I've become very familiar with them. There are lots of things to love about this kettle, but here are the three that I think are most important:
1) The flow rate on these kettles is great. When crafting hand-brewed coffee, this is critical. The Hario kettle is very easy to control, and that allows you to be confident and consistent in your pours.
2) The kettle has great heat retention. Once the kettle is warmed up, you can be confident that the temperature will remain stable throughout the pour.
3) For those looking to use these kettles in a shop setting there is one little detail that constantly blows me away. At our shop we weigh all of our water before hand into these kettles. We have five of them, and they are all within a few tenths of an ounce in weight. This means that when weighing out water for multiple coffees at one time, we don't have to tare out the scale every time we put a different kettle on. This is a tiny, but incredibly important detail for those who work in busy shop settings.
Overall, this kettle is a great performer at a great price.
First Ketle
AWESOME KETTLE. It was my first kettle ever. It drastically improved my pour overs. It's helped me create amazing cups with the controlled pour. It also holds a hefty amount and stays warm. It also looks really nice.
Only thing I would say is if the flow was a tad slower, I think it would be PERFECT.
Thanks HARIO!
An absolute must for pourovers
We use this kettle daily. Love the pouring control/precision it offers and brilliant design allowing to pour ALL water out without inverting the kettle.
Best Kettle for the money
The kettle is great, I would recommend this for anyone looking for a good pot for pour over brewing.
I especially like the flow control, you only need to pour it once or twice to get a good grip on how it handles. It also keeps the heat well so you don't need to keep reheating it.
It also has a solid build. Its hard to find products made to such high standards these days. Some folks complain about the price, but I look at it as an investment because the thing is built like a tank.
Great kettle, but there are cheaper options.
I don't know of a kettle that works as well as this pour over kettle and has the same build quality. Bonavita has a kettle that performs just as well, but it has thinner metal and the seems don't seam to have as much integrity as the Hario; it is however $24.01 cheaper. Many people, including myself, refrain from boiling water in this type of kettle. This kettle is meant purely for utilizing the pour over technique. If you boil the water in this type of pot you have to wait for it to cool to 195-205F. If you boil the water in a separate kettle it will cool down from 212F to 195-205F just by pouring it into the pour over kettle. Boiling the water in a pour over kettle will lead to degradation of the pot. The Hario will hold up better than the Bonavita, but I don't believe it will hold up long enough to compensate for the $24.01 price difference. It is also possible that the Hario can retain heat better than the Bonavita due to it's superior craftsmanship, but I don't believe there would be enough of a difference to effect the temperature enough to affect the coffee in a negative way. I would recommend buying the Bonavita and using a separate vessel to boil the water in. The Hario is hands down a better constructed kettle than the Bonavita, but I don't believe the price point is worth it. The Hario kettle is made in Japan by a Japanese company. Bonavita is based in the U.S. I wish I could say that the Bonavita was made in the U.S.A., but unfortunately they outsource the production. I would take some solace in the fact that you are leaving a somewhat smaller carbon footprint and helping out your fellow American; I do wish they contributed more on the manufacturing side of things.
If you decide to get the Hario kettle rest assured that it is of the highest quality. If you would like a cheaper and almost as good option from a U.S. based company, buy the Bonavita.
Strong, light, and durable
I have owned the Hario Buono for nearly a year and use it every day. At first look and feel, it seems too light to be very durable. However, it stands up well to the test of time! I heat water directly in the kettle on a gas range and have yet to notice wear or damage on the kettle's base. The heat retention is another plus. The flow rate can be a bit fast if you are new to the precision required for pour overs (I was when I got the kettle), but is easy to control with a little practice. A strong, light kettle at a decent price!
Buono Kettle
This kettle is not only lovely, it also delivers perfect temperature water for your pourover brewing!
A solid kettle at an affordable price.
I purchased my Hario Buono a couple years back along with the V60-02. I soon realized how necessary the kettle really was for flow rate control and precision while pouring. The Buono does a great job at delivering water for pulse pour techniques, but does lack a little in the finesse department compared to some of the more expensive kettles out there. The slow continuous methods are difficult with the Buono, but are not impossible. For those methods requiring a slow and steady pour, turn the kettle halfway on its side. Hold one hand (protected by a dish towel) under the kettle and the other hand on the handle. By tilting it a good deal on its side you are releasing water pressure on the base of the spout. This helps to reduce the sensitivity of the kettle to movement that would otherwise cause water to gush out. Be sure to not tip it too much on its side or you could end up with boiling water coming out of the kettle. With this tip, I have had no issue pouring at a slow trickle for those 8oz cups with the V60.
Overall, the build quality is great and the flow rate control is decent. With practice, this good kettle can become an excellent tool for that perfect pourover cup. The kettle does take a bit to heat water on the stove, so it is now competing with the electric kettles from Bonavita. That said, you can't go wrong with a Buono!