The six things that improve a pour-over most: use beans roasted in the last three weeks, grind them just before brewing, rinse the filter paper, bloom the grounds for 30 to 45 seconds, brew at 92 to 96 °C, and keep the pour rate steady. Two of those cost nothing at all.
The coffee syphon was invented in Europe in the 1830s, with the earliest known design credited to the German manufacturer Loeff. In 1841 Madame Vassieux of Lyon patented the twin-globe shape people still picture today. Hario began making syphons in heatproof glass in the 1940s, and it was the first household product the company ever produced.
To brew coffee in a Hario V60, use 15 g of medium-ground coffee to 250 g of water at 92 to 94 °C. Rinse the paper filter, add the grounds, pour 45 g to wet them and wait 30 to...
Matcha-horchata is the creamy, cinnamon-spiced café drink taking over social feeds. We explore five of the most exciting matcha-horchata creations and show how to make café-quality versions at home with Hario matcha tools.
Whether you are looking for a compact Hario coffee grinder for travel, a larger-capacity hand grinder for home brewing, or a convenient electric grinding accessory, this guide will help you choose the right model for your favourite brew method.
Discover how the Hario V60 Neo uses Tritan resin, refined ribs and Switch Base compatibility to improve consistency, flow and everyday pour-over brewing.
