The brewing cone features an angled design with spiral-ribbed walls so that the paper or cloth filter does not cling to the sides, creating ample space for air to escape and the coffee to expand as you add water. An opening at the bottom of the cone allows coffee to drip freely for a customized flavor and strength with the speed at which you pour the hot water—quickly for lighter coffee or slower for a darker brew.
Hand wash is recommended with soft sponge and mild detergent. To brew your perfect cup of coffee: Place the filter inside the cone. Add medium-fine coffee grounds to the filter (10-12g, about a tablespoon, is typically good for one serving, but adjust for stronger or weaker brews). Take the boiling water off the flame, waiting a few minutes for the water to settle. Pour hot water slowly to moisten the grounds from the center outward, moving water in a circular pattern. Wait about 30 seconds. Slowly start adding more water using the same speed and swirling motion as before, making sure the water does not come into direct contact with the paper filter. Brewing time should be within 3 minutes for the freshest coffee.
Hario was founedd in 1921 to provide glassware to laboratories. In the 1940s, founder Hiromu Yasuhiro, believed that their heatproof glass would work well for the growing coffee and cafe industry in Japan, and he was right. Today, Hario remains one of the most respected producers of laboratory and coffee products. The company is run by the original founder's son, Sibata Yasuhiro.
The HARIO Copper V60 dripper for pour-over coffee. Angled design with spiral-ribbed walls to provide air between cone and filter. Copper body retains heat to maintain constant brewing temperature.
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