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Hario V60 Ceramic Coffee Dripper (Size 02, White)
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- In Japanese, HARIO means "The King of Glass"
- User controls the flow, timing and temperature of the water for better brewing
- Easy to use
- Made in Japan
- Professional Experience. Size 01: 1-2 cups, Size 02: 1-4 cups, Size 03: 1-6 cups
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Designed for manual, pour-over style coffee brewing. Brews one to three cups at a time. Works well with V60 size 02 paper or cloth filters. Very hands-on brewing, allowing you, the user, to control brewing time and temperature. Ceramic body is durable and helps prevent heat loss during the brewing cycle.
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Regarding size options, the 01 is the minimum size for a single 10-12oz cup of coffee, in my opinion. At 20g of coffee, the dripper is crowded and I'm barely able to add as much water as I want to. Coffee shops all use the 02, so unless you're seriously constrained for space, I'd go with the 02 so you've got more room in the dripper to work with in making larger or multiple-cup pour overs. If you exclusively use this for making a single cup of coffee, the 01 will probably work.
You do need to learn how to properly brew coffee to get good coffee out of it. There are lots of videos online, and at Intelligentsiacoffee.com. First off, start with whole beans, and grind them to the proper fineness/coarseness (this takes some trial and error until you get it right for your tastes). In general, the grind should be medium to medium-fine.
Edit: For those that prefer a slower extraction - you can always grind the beans more finely - that will slow the extraction, as finer grounds "clog" the filter. But, as always, any adjustment to temperature, speed, grind will result in a different flavor.
1.Rinse your filter to remove paper residues, and put the grounds into the filter/dripper.
2. Once the water is boiling remove it from heat and swirl/stir it to get the heat even.
3. Pour just enough to saturate the grounds, and wait 45-60 seconds to let it bloom (it lets the C02 escape)
4. Pour SLOWLY a circular motion near the edges (but not ON the filter) to wash the grounds down into the brew. Try to pour slowly enough to not have to stop until you've run out of water, but without overflowing. Otherwise, the grounds will wash up onto the filter and you'll have to wash them back down when you start pouring again.
5. Wait for the water to drain through. Some people prefer to stop the process when the flow changes from a stream to drippy, but ground fineness will also change this speed, so you'll have to experiment. I just let it all drain through myself.
I have been following this process with my other ceramic dripper, and it resulted in merely decent coffee. This same process with the Hario resulted in actually GOOD coffee.
The design of the ceramic makes it easy to clean and usually a quick rinse is all that's needed. Instructions do come with the dripped but I would recommend that you watch a couple videos to see how the professionals recommend you use it. I did this and within a couple of tries I had a cracking cup of coffee