Producto original y super práctico, es el método que estoy usando más, sus materiales son de excelente calidad, super recomendable.

A escolha perfeita para quem valoriza a arte de fazer café e busca sempre o melhor em cada xícara.Design elegante e funcional.

O produto é de muito boa qualidade. Se você souber utilizar bem, vai extrair bons cafés para beber.

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Yes it’s true I’m going risk my name for this product love so much good value for moneyDesign by Quality good for people quick on the go awesome 👏

If you read nothing else in my review, read this: this inexpensive little device will make better coffee for you, even including the cost of a gooseneck kettle, than a drip coffee maker costing three to five times as much.Disclaimer: I love coffee and will go to great lengths to make a good cup. But the art of making it is simple, if requiring some investment up front. A good burr grinder, a gooseneck kettle (variable temperature is best, but a simple one will work as well) to heat water up to the right temperature - most auto drip machines simply don't take water to a high enough temperature, filtered tap water, your brewing device of choice, and of course, freshly ground, good quality coffee beans preferably from a roaster you know and trust. Over the years, I have tried several brewing methods - Moka Pot, French Press, a Bonavita drip coffee maker, an AeroPress, and pour over. Quite simply, no other technique extracts the nuances of flavor from coffee beans like manual brewing does. My other pour over method, which I've used for over a year, is to use the detachable brew cone of my Bonavita drip coffee maker as a manual brew basket; using it that way makes better coffee than the same machine, very highly regarded though it is, in auto drip mode; even people who are far less into coffee than I am easily notice the flavor difference, which speaks to the superiority of manual brewing.I won't go over the technique I use, other than to say don't bother with the instruction sheet written in Japanese included in the box. There are a number of excellent YouTube videos that go over how to use this device. Use a scale to weigh the coffee and brew if you're obsessive (I am), or just go by volume. Do make sure that, whatever method you use, your ratio of coffee to water is in the ballpark of 16:1. This means if you use 500 ml (about 2 cups) of water to brew, you'll need 31 grams of beans. The little scoop that came with the device holds about 15 grams of beans, perfect to make 1 cup, if you don't have a scale. You'll need to experiment with grind size. I use a Baratza Virtuoso at home and Encore at work, and a setting of 14 is a good starting point on either machine. Pre-infusion and assuring a proper water temperature are important - these are the main reasons why manual brewing is better than auto drip. If you don't have a thermometer or variable temperature kettle, then taking the kettle off boil and waiting ~30 seconds should get you in the right range. And if you live in the Northern Hemisphere and choose to execute your pour clockwise instead of counter clockwise, you (probably) will not slow down the rotation of the earth or have the Coriolis Force ruin the flavor of your brew.Other things to note: the brewing cone is made of BPA free plastic (I checked with the supplier), the glass carafe is nicely designed. The brewing cone takes #2 Hario conical filters which are available on Amazon; your local coffee shop probably carries them too. This is a nice size to make 2 cups, perhaps a little more; I am referring here to 220-240 ml cups, not 120 ml cups as marked on the glass carafe. It does come with a nice stash of filters to get you started, more than enough to last you as you order or buy more.This is one of those few things in life where you actually get your money's worth. Highly recommended, and I'm always happy to answer any questions you have if you leave a comment.

I have made pour-over coffee for years, but when my electric coffeemaker died after yeoman's service of two decades, I decided not to replace it. I usually drink coffee by myself, so pour-over is just as handy. And the resulting cup is high quality.The Hario system uses a cone filter similar to the famous Melitta, but unlike Melitta, the bottom hole is a round, star-shaped opening, not a series of holes along a flat line. So the filters it uses are also conical and come to a point.The little glass pot can keep coffee warm on over a tea lamp stove, but for range heating, you'd be better off with the as it has a glass handle, not a plastic one that could melt over heat.The cone filter holder is also plastic. You fit a cone filter into it (the set comes with some of the V60 size filters) and wet it down. Then you put in 25grams of ground coffee per about 2 "cups" (one 8 oz mug, I figure) and pour boiling water down the center, wetting the grounds as they foam up. As it filters into the pot, you have fresh coffee. You can warm it up again in the microwave (this is microwavable) but I just prewarm the glass before making coffee and drink it right up.The hot water kettle should have a gooseneck for optimal pouring out of hot water into the filter. It directs the flow and keeps it from going too quickly. Oxo makes an electric kettle which I think is good but pricey. You can set temperatures and keep water warm, so it is very nice to use. Hario makes a version, far less expensive but also a stovetop kettle with a built-in thermometer. That may be your best bet if you want a gooseneck kettle at a reasonable cost.I think pour-over when made correctly gives the best cup of coffee. I prefer it to French Press (which I find gives a woody note if the grounds are not prepared in just the right degree of coarseness.)Years ago, I visited my cousins who live in Brazil and we enjoyed many many cups of "cafezinho", the Brazilian demitasse of strong coffee, not espresso, that is served frequently during the day. It's filtered coffee. I asked to see the kitchen and how this delicious coffee was prepared. I was surprised to see something like a ring stand in the chemistry lab I worked in, and a simple sock-shaped cotton filter resting in it. That's how that divine brew was made? So simple...The Japanese took to this method some time ago, when coffee became a "thing" in Japan. As Japanese kitchens tend to be small, this system is energy efficient and makes a lot of sense. Burr grinders and scales to go with, so you get that perfect cup, the Japanese being of the philosophy "There is only ONE right way to do anything." Is this the right way? Maybe...