Hario V60 Coffee Dripper Size 01
In Japanese, HARIO means "The King of Glass." Since its founding in 1921, this Japanese company has been manufacturing glassware of the highest quality for consumers and industrial use alike. One of the most popular glass inventions from Hario is their glass coffee dripper, the Hario V60. The Hario V60 is a cone pour-over brewer which has been specially designed to produce an evenly brewed cup of coffee. The V60 is one of the most popular manual coffee brewers on the market today and the Hario V60 Size 01 comes in three glass variations whose snap on plastic base is available in white, red, and black. The V60 01 also comes in high-quality ceramic and durable plastic. The 01 size is the smallest V60 size available. We recommend this size for brewing one or two small cups at a time. For the larger dripper, see our Hario V60 Size 02 listing.
- Perfect for single cup brewing.
- Works best with V60 Size 01 white paper filters or V60 Size 01 brown paper filters (can be added from options above).
- Pour-over brewing method allows you to brew the coffee directly into the cup or server.
- Curved ridges on the inside of the cone allows the coffee to exit through both the side and bottom of the dripper.
- Hands-on brewing allows you, the user, to control brewing time and temperature.
Choose your material/color by selecting "Click for Available Options" above.
Brew Method: Pour Over
The Hario V60 01 is a cone-shaped pour-over brewer designed to produce a well-balanced coffee brew. This balance is created by the unique design. There are ridges along the sidewall of the V60 dripper which allow water to extract out of the side of the V60 as well as the bottom. This design helps provide a nice even extraction. The V60 01 is the small size of the Hario V60, ideal for brewing coffee for one or two people.
The Hario V60 requires a careful pouring approach. If you do not own a pouring kettle we recommend picking up the Hario Buono Kettle which can be added from the options menu. After grinding your coffee, and settling it in the V60, we recommend putting a small divot in the middle of the grounds. Then, pour just enough coffee to wet all of the grounds and let it "bloom" for 30-45 seconds (or until the bloom deflates). After this, begin pouring from the middle outward and back again in concentric circles. When pouring, try to keep away from the outer edge of the dripper. Time your pouring so that the water volume in your dripper remains consistent throughout the entire brewing process. We recommend keeping that volume 1/2-3/4 of the ways up the dripper. When you have reached your desired total brew volume, stop pouring. Let it cool for a minute or two and then enjoy! For beginning brewing parameters we recommend: 18-24 grams of coffee at a medium grind setting, 300-400 milliliters of water, 200-205° water and a 2-3 minute total brew time.
Simply stated, the Hario V60 01 can produce some of the best cups of coffee out there. While there is a small learning curve for learning to pour properly (see Technique above), the V60's design helps facilitate a uniformed extraction of the coffee grounds. In addition to the even brew, the filters for the Hario V60 are thin which nearly eliminates any paper taste if the filter is pre-rinsed before brewing. Finally, the V60 is easy to clean up, simply dump out the coffee, rinse, and if you desire, throw it in the dish washer (just remember to remove the plastic base on the glass V60s).
$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.
We've looked long and hard for a scale that we can recommend for our avid manual brewing friends. The scale needed to have a high weight capacity, fast response time and precision calculations, and the ability to disable the auto-off feature to ensure the scale would not shut off mid-brew. The Jennings CJ4000 is the first scale we have offered that meets all of these requirements. With a 4000 gram capacity, accuracy to .5 gram, and the ability to disable the auto-off feature, the Jennings scale is the perfect companion to manual brewing.
$1,687.00(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.