Hario Coffee Dripper V60 01 Clear

Coffee beans naturally contain oily compounds called diterpenes (specifically cafestol and kahweol), which raise LDL ("bad") cholesterol by suppressing the liver's ability to clear it. Paper filters effectively trap these cholesterol-raising oils during brewing, preventing them from ending up in your cup unlike unfiltered methods like French press or espresso.

The Hario V60 Coffee Dripper has been at the epicentre of the surging interest in speciality coffee in South Africa and across the world. It embodies the movement that has (re)embraced hand-brewed coffee alongside the more traditional espresso-based coffee culture. Specifically, the Hario V60 belongs to the increasingly popular family of pour-over coffee makers.

Product features

• Large opening at the bottom to facilitate even flow of water
• Internal ridges to keep the paper from sticking to the sides, preventing channels from forming
• Spiral ridges assist in making water turn supporting even extraction
• Sits comfortably on most cups, mugs, milk frothing pitchers or servers
• Easy to clean
• Heat resistant
• Available in ceramic or plastic finish

Style guide: ceramic vs. plastic

The plastic and ceramic V60 drippers are almost identical in design and will yield a very similar cup of coffee. The difference between the two is largely aesthetic, however, there are some minor advantages to each that may help you choose.

Ceramic advantages

• More heat capacity
• Dishwasher safe
• Less likely to stain

Plastic advantages

• More durable & transportable
• More affordable
• Better insulation

Brewing guide

Part of the beauty of the Hario V60 system is that it allows you to control your variables and experiment. Please treat the instructions below as a starting point but we would encourage you to make changes and see what works for you. Equally, different coffees may shine under slightly different brewing conditions.

1. Boil about twice as much water as you actually need for the coffee
2. Fold a paper filter along the seem (so it sits better in the cone) and place it inside
3. Place the Coffee Dripper on top of your mug or server and rinse the paper filter with hot water
4. Let the hot water sit to warm up all your brewing equipment
5. Grind your coffee to a medium-coarse setting - about 70g per litre (~9g per 125ml cup)
6. Discard the water you used to rinse the filter and then put the coffee grounds in the Coffee Dripper
7. Tap the cone so that the bed of coffee ground flattens - some recommend making a small indentation in the middle
8. Pour in a very small amount of water just to wet the grinds (which should have cooled to below 95 degrees)
9. After 30s of the grinds soaking, very slowly pour the rest of your water into the cone in a spiral motion (following the direction of the ridges)

• Try to make the pouring speed consistent
• Always pour onto the coffee grounds, not onto the sides of the filter - you want the water to go through the coffee
• Pause if the cone is filling up too fast
• Allow all the water to come through the cone. Brewing times can be adjusted but quicker than 2 minutes or slower than 4 is probably too extreme on either side
• Discard your filter and grounds, rinse your cone and enjoy your coffee! (many prefer pour-over coffee slightly cooler so give it some time)