HARIO V60 RANGE CERAMIC COFFEE DRIPPER, 2-4 CUP IN SOUTH AFRICA

Welcome to the world of Hario. This cult brand pour over coffee dripper is designed to add an element of hands on happiness to your daily brew. The process of making a great pour over coffee is one that can take finesse and skill (or be as simple as you like), and the results are worth it. This gentle method of brewing coffee results in a smooth, tasty cuppa, perfect for getting you through the day. Cone shaped, ridged ceramic pour over coffee dripper Slower method of brewing coffee Ridges help to discourage the filter from sticking to the walls, encouraging the water to flow downwards, but not all through the same channel, resulting in a more evenly extracted brew Can be brewed directly into a cup or serving jug Once you have the technique right, play with the coffee to water ratio, and the infusion time to create your perfect brew. One of the brilliant things about the very manual process of using the Hario is that you can truly create a signature experience with every cup Video Play Video  How to use the Hario V60: Open a filter paper and pop it into the V60 cone. For best results use with the Hario V60 Range Filter Papers Place the ceramic cone over a cup or the Hario V60 Range Server Glass Jug Boil water, and use to heat the ceramic dripper and wet the filter paper. You can also warm the jug and cup at this stage, too. Pour out the hot water, and start with warmed equipment Grind freshly roasted coffee beans to a coarse texture, similar to the grind used for a French press Using the measuring spoon included, spoon about 1 flat scoop of ground coffee per cup into the wet filter paper cone Level the top of the coffee, without compressing it, and create a small hollow in the centre To brew your coffee, pour using a slow, gradually widening circular motion. Pour water onto the grounds, aiming for the small hollow in the centre and widening outwards, avoiding the edges Resist the urge to wash down the sides, as this just lets water wash through, without actually touching the coffee, watering down the brew To pre-infuse, pour a small amount of water the ground coffee, and leave for 30 seconds If your coffee is freshly roasted and freshly ground, it should bloom, swelling the grinds and producing small bubbles in the surface After pre-infusion, fill the cone with water for every cup of coffee you plan to make -  so between 1 and 4 times, letting the water drain out between each infusion When you're done, enjoy your perfect cup of Hario coffee