Translated to “The King of Glass” in Japanese, the Hario offers a uniquely portable means to a clean, medium-bodied cup of coffee. The spiraled ridges on the Hario allow water to pass evenly through the grounds for a quick and balanced brew. On-the-go or in the kitchen, the Hario consistently produces delicious cups of coffee with the right technique.
Ratio: 22 grams of coffee to 352 grams (12.5 oz) of water
Brewing for one.
Approximate Brew Time: 2-2:30 min
- Fill up your kettle and heat water. (Heat extra water for rinsing & cleaning)
- Grind 22 grams (~3 tbsp) of freshly roasted coffee. (Grind size should be medium-fine/about the consistency of table salt.)
- Place the Hario on your mug.
- Open up and fold the ribbed edge filter; place it in the Hario.
- Rinse the filter with hot water to remove any paper dust. (Empty any rinse water from the Hario.)
- Add the coffee to the wet filter. (Give the dripper a shake to level out the grounds for an even extraction.)
- Slowly pour enough water to saturate the grounds. Only expect a few drops to get through, extraction won’t start yet.
- After 30 seconds, slowly add the rest of your water to the Hario dripper in a circular motion. (Take breaks during pour so that there is no overflow.)
- Take out filter and enjoy!