What's special about the V60 design? Hario is renown for this 60 degree angled design with the large hole in the middle and spiral ridges around the edges. It's this combination that produces a remarkable brew! A V60 dripper and Hario paper filters is all you need to enjoy a perfect cup of pour over style coffee.

To achieve the best flavour, wet the paper filter first, add the coffee grounds (medium grind) and pour in a circular motion, over the freshly ground coffee.  A gooseneck kettle is recommended for accuracy and control.  This 02 size dripper yields 1-4 cups.  Included in the box is a "how to brew" manual and free measuring spoon.   

 

Features: 

• Direct brewing into server
• Maximum heat retention
• Measuring spoon included
• Lightweight

 

Specifications:

Materials: Hario Glass, BPA-Free Plastic

Size 01
Dimensions: (W) 124 x (D) 110 x (H) 78mm
Brews: 1 - 2 Cups.

Size 02
Dimensions: (W) 128 x (D) 115 x (H) 95mm
Brews: 1 - 4 Cups.

Introducing the Hario V60 Barista Server - a new standard coffee server designed with input from baristas. This simple and easy-to-use coffee server is designed for comfortable handling, mixing, and pouring. The design combines a charming and elegant aesthetic while emphasizing the appeal of the coffee accumulated in the server.

Features:

• 80mm diameter compatible with all drippers
• The wide diameter and modest depth make it easy to clean after extraction
• High-quality material

 

Specifications:

• Dimensions: W137×D100×H88mm / Φ80mm
• Capacity: 1-3 cups
• Practical capacity: 360mL
• Weight: (incl. individual box): approx.200g
• Material: Heatproof glass
  

• Dimensions: 153mm (W) x 113mm (D) x 103mm (H) Φ80mm
• Capacity: 1-5 cups
• Practical capacity: 600ml
• Weight (incl. individual box): approx. 300g
• Material: Heatproof glass
• Made in Japan

 

The Hario V60 filter papers have been designed to remove unnecessary oils from your brew. 

The filters have been oxygen bleached, so it is always recommended to pre-wet/ rinse the papers prior to use to ensure that no paper taste is transferred during the brewing process. The Hario V60 filter papers are biodegradable and will consistently deliver a perfectly clean, sediment free brew. 

Features:

• White 'oxygen bleached' filter
• Biodegradable

 

• Suitable for size 1-2cup drippers (01)
• Suitable for size 1-4cup drippers (02)

Dripper

What's special about the V60 design? Hario is renown for this 60 degree angled design with the large hole in the middle and spiral ridges around the edges. It's this combination that produces a remarkable brew! A V60 dripper and Hario paper filters is all you need to enjoy a perfect cup of pour over style coffee.

To achieve the best flavour, wet the paper filter first, add the coffee grounds (medium grind) and pour in a circular motion, over the freshly ground coffee.  A gooseneck kettle is recommended for accuracy and control.   

Server

Introducing the Hario V60 Barista Server - a new standard coffee server designed with input from baristas. This simple and easy-to-use coffee server is designed for comfortable handling, mixing, and pouring. The design combines a charming and elegant aesthetic while emphasizing the appeal of the coffee accumulated in the server.

Filter

The Hario V60 filter papers have been designed to remove unnecessary oils from your brew. The filters have been oxygen bleached, so it is always recommended to pre-wet/ rinse the papers prior to use to ensure that no paper taste is transferred during the brewing process. The Hario V60 filter papers are biodegradable and will consistently deliver a perfectly clean, sediment free brew. 

 

 

Features: 

 

Dripper

• Direct brewing into server
• Maximum heat retention
• Measuring spoon included
• Lightweight

 

Server

• 80mm diameter compatible with all drippers
• The wide diameter and modest depth make it easy to clean after extraction
• High-quality material

 

 FIlter

• White 'oxygen bleached' filter
• Biodegradable

 

 

Specifications:

 

Dripper

Materials: Hario Glass, BPA-Free Plastic

Size 01
Dimensions: (W) 124 x (D) 110 x (H) 78mm
Brews: 1 - 2 Cups.

Size 02
Dimensions: (W) 128 x (D) 115 x (H) 95mm
Brews: 1 - 4 Cups.

 

Server

• Dimensions: W137×D100×H88mm / Φ80mm
• Capacity: 1-3 cups
• Practical capacity: 360mL
• Weight: (incl. individual box): approx.200g
• Material: Heatproof glass
  

• Dimensions: 153mm (W) x 113mm (D) x 103mm (H) Φ80mm
• Capacity: 1-5 cups
• Practical capacity: 600ml
• Weight (incl. individual box): approx. 300g
• Material: Heatproof glass
• Made in Japan

Filter

• Suitable for size 1-2cup drippers (01)
• Suitable for size 1-4cup drippers (02)

 

 

LATEST VERSION (v3)

The new way to brew and enjoy coffee - The Tricolate device has a number of innovative features that separates it as the most advanced filter coffee brewer yet.

Includes 100 filters.

Made in Australia.

Tricolate brewer - brew guide:

Tricolate brewing guide from Scott Rao:

What makes the Tricolate different?

Eliminates uneven input whilst brewing:

An engineered shower head has been designed to disperse water evenly across the coffee at not only a consistent height but also at a specific flow rate.

--

Better coverage:

A more efficient saturation can be achieved for the bloom part of brewing, wetting all of the coffee grounds in seconds without needing to stir.

--

No more high and dry coffee grounds:

The vertical walls result in all of the coffee being in all of the water all of the time.

--

Laboratory grade filter paper:

The German manufactured paper delivers a more consistent pore structure. With a smaller filter size than other devices you get less paper taint in your coffee.

--

Extract more coffee:

The 80mm wide flat brew bed increases surface area and allows for more even water to coffee contact, this results in a higher extraction.

--

No need for an expensive goose neck kettle:

Achieve much higher extraction yields than ever before. Taste coffee that has greater balance, sweetness and clarity.

--

Packaging & Material:

For the best heat stability and durability the device is made from Tritan® plastic. Tritan® doesn’t contain BPA, BPS or any other bisphenols. It is a clear plastic that retains its colour and gloss even after hundreds of dishwasher cycles. The device is injection moulded in Australia.

 

Looking for the perfect water to brew your coffee? You finally found it.

Filtered water or even great tasting water can flatten your coffee and won't help your coffee taste amazing. The science behind brewing coffee is complicated and requires the right minerals, water buffer and more to create that perfect cup of coffee. Protect your mornings, coffee gear and favourite freshly roasted coffee for only cents a cup with Third Wave Water minerals.

Classic Profile

Espresso Profile

Perfect for Brewing Any Coffee in Espresso Machines

Any Roast of Coffee
Protects Espresso Machines from Scale and Corrosion
Brightens Flavours

For use with numerous v-flat shaped drippers, the Filtropa papers are completely free from taste and smell.

The Filtropa filter papers have been quality certified with approvals from the International Food and Drug Administration.

They have been manufactured without the use of any bonding agents (glues or chemicals), to guarantee a 100% safe and natural dioxin-free brew everytime.

Perfect match for medium to large brewing/ pour over devices like Bonavita, Kalita, Tiamo, Breville Precision Brewer, Moccamaster and the Clever Dripper!

Material: Paper

Brewing Filter Type: Pour Over

Pieces: 100 per pack

Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink.  World champion barista, and coffee roaster, James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output.  Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news.  This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.  For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.

About the Author

James Hoffmann has been involved with the specialty coffee industry for more than 12 years,  and throughout has been motivated to make speciality coffee more accessible to consumers. Being the 2006 & 2007 UK Barista Championship, 2007 World Barista Champion, 2008 UK Cup Tasting Champion and the UK Brewers cup champion in 2011, he built a reputation for his knowledge and skill. In his quest to make London famous for its good coffee, he founded Square Mile Coffee Roasters where currently is the Managing Director.

He worked in training, education, and as a product and business development consultant to innovate in a way that is beneficial to the broader industry. Among these projects is the creation of the VA388 Black Eagle espresso machine with Nuova Simonelli, along with the Mythos One grinder. As founder of the Coffee Jobs Board, he has fostered a community within coffee.

He has written for more than a decade in his acclaimed personal coffee blog and recently on his Youtube channel, where he has accomplished his purpose to share with the coffee community and with the industry his knowledge, thoughts and learnings. The World Atlas of Coffee, published in 2014, is his first book.

Scott's second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following:

Part One - Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters

Part Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot.

Part Three - Proper water chemistry and bean storage.

If you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.