Hario Glass Coffee Dripper, Size 02, Black

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Hario claims that the design of it's coffee drippers sets it apart from the competitors - and that the raised helical grooves combined and the larger opening at the bottom result in a better cup. Now, I am not an coffee engineer ;-), and I am not going to attempt to explain how this may or may not result in a better cup - but I will say that the Hario V60 has become my go to pour over dripper, and I have since given my others away! I currently own the V60 in both the 02 (one glass, one platic) and 01 (palstic only) sizes - I use the 01 and 02 in plastic for my backpacking trips, as it is always nice to have good coffee on the trail, and the plastic versions only weigh 2 ounces and are a lightweight method to make superb coffee in the backcountry! ALl you need other the dripper is a light paper filter - along with some coffee (pre-ground of course). I use the glass version at home. I like pour over as an option when I want to be able to choose how much coffee I want instead of having to make full pot, a full press, or something different than a shot of espresso. As most know, good coffee is more about the process of how you make it - along with using fresh ground coffee, and brewing at the right temperature for the right amount of time - there is a lot to consider and pay attention to if you are looking for the best cup - but if you take the time to learn it and experiment, you will be rewarded. Definitely take the time to search / research how others are making their coffee to supplement your process - you will find what works the best for you, and when you get better coffee, it will only serve to reproduce that cup over and over again. It is kind of fun! Some tips to using the Hario: - Make sure and pre-wet the filter inside the cone before putting your ground coffee in. I use hot / boiling water with my cup underneath - this serves many purposes - first it pre-heats the cup. Second, it forms the filter to the dripper. Third, it takes any paper taste out of the filter. - Grind your coffee on the finer side of the drip range - if it is too coarse, the larger hole will result in the coffee draining too quickly through the dripper, and not interacting with the grounds long enough. Experiement, and when you achieve a slow drip, and the taste is not too bitter or sour, you have nailed the grind. - Pre-infuse your grinds before brewing. What I do is first make a small divot / hole gently in the middle of your grounds after pouring them in the dripper. Pour enough water over your grounds to soak the coffee,just to the point where it begins to drip - then stop pouring and wait 30-60 seconds. For me, if I am making 14 oz of finished coffee as my target, I preinfuse with about 2 oz of water. - Pour SLOWLY, and do it in two or three phases. I pour about 4-5 oz of water in slowly, let it drip through, and then do it again. After two - three passes, I am done. I never pour the entire contents of my water in all at the same time. - Try to pour water in that is between 195 and 205 degrees - this range is the optimal temperature range for extracting / brewing coffee. Google SCAA or optimal brewing temp for coffee for more details. I utilize a Bonavita variable temperature kettle for my process, it makes keeping the water in the right range very easy. - Some of the ratios I use is 27 grams of coffee for 14oz of finished product, or 19 grams for 10 oz finished product. Try to drink the coffee in the first 10-15 minutes - coffee always tastes the best when it does not sit for any length of time.... I would recommend the Hario V60 to anyone looking at trying pour over - it is cheap, has a proven design, is easy to use, easy to clean up, and makes one great cup of coffee. Thanks for reading!

I bought one of these about 5-6 years ago. I just bought another, identical one so I can brew two cups of different coffee (e.g. regular & decaf) for two people at the same time so we can enjoy them together. It makes a great, large (14-16 oz) cup of coffee. My other pour-over coffee tool is a much larger Chemex, which I love. These Hario units make equally good coffee and are obviously better than the Chemex for smaller batches. I think these clear glass versions from Hario are superior to the opaque ceramic or even metal versions because I enjoy watching the coffee spiral and trickle out of the filter and down along the ridges. That probably sounds like a small thing but I mention it because I suspect many who consider buying a small pour-over contraption like this enjoy the process and presentation of making good coffee, and details matter in my experience. This fits well on any mug, from very small to very large and even travel mugs and thermoses, though if it's sitting up atop a tall thermos just be careful not to bump it off. I also use it with the Hario V60 "Range Server", the clear glass storage or serving vessel. It fits perfectly and because both are clear glass, they look very nice together. Another point for the detail-oriented: The ridges on the new product are both narrower and shallower than the older "identical" product from Hario. I do not believe this makes any functional or taste difference at all. See attached photos. (The wide, deeper ridges are on the older Hario. The narrower, shallower ridges are on the new one I just purchased.) I don't think the new design is any better or worse, just different, so it's very much a 5-star product in my mind. ADDED: Photo of a Hario V60 Misarashi Coffee Paper Filter (Size 02, 200-count, White) in a Hario VDG-02B V60 Glass Coffee Dripper, Black since another customer was wondering how they fit.

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