Hario V60-02 Ceramic Dripper Skip to content

Hario V60-02 Ceramic Dripper

Regular price €32,90

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This ceramic version of the Hario Percolator V60-2 (for two cups or one mug) offers an elegant design. In addition, it is characterized by an excellent level of heat retention. Its conical shape and the special grooves inside the percolator guarantee an excellent water flow.

    How to do:

    To make delicious coffee, you need high-quality freshly ground coffee, a filter, your favorite cup or server, and scales. Place the filter in the percolator and place it on the container you use to serve the coffee. The brewing process takes only 3 - 4 minutes.

    Another advantage of this method is the extremely simple maintenance. After use, simply remove the filter and wash the percolator in running water or in the dishwasher.

    More Info:
    The translation of Hario is "the king of glass", which perfectly reflects the company's achievements. The brand was founded in 1921 and has been producing the highest quality products in glass, ceramic and metal ever since. The production process takes place in Japan together with the best environmental sustainability.

    How to choose:


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    I nostri pacchetti sono tutti confezionati in atmosfera protetta (prima sotto vuoto e poi inseriamo Azoto), usando questa particolare tecnologia che elimina l'ossigeno nel pacchetto, il caffè rimane fresco fino a 3 mesi dopo la tostatura.


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    We roast in two different ways, dividing into two main groups, based on the type of extraction:

    • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked acidity and many aromas.
    • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a touch of bitterness.
    come scegliere il miglior caffè in base alla tostatura


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    There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

    With us you can choose to buy ground coffee for Moka or Filter.

    We have tried to summarize them as follows:

    • Ibrik/Cezve:
    • Espresso:
    • Moka:
    • V60 Filter:
    • Chemex:
    • French Press/Infuser:
    Le diverse macinature per i migliori specialty coffee


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    Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 10 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, soprattutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.

    P.S. i nostri sacchetti sono tutti confezionati con sotto vuoto e aggiunta di Azoto, che prolunga la durata potenziale del prodotto.

    How to:


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    Espresso requires some precision rules:

    • Quality coffee
    • Roasting within 30 days
    • Fine Grind
    • Water temperature around 90-92°
    • A single serving of 8-9g (double of 15-17g)
    • Extraction time approximately 25 seconds

    The use of quality espresso machines (range from €600 upwards) can ensure a better result.
    Machines that also have a coffee grinder to grind "fresh" coffee are preferable

    Macchina espresso specialty coffee


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    The Moka requires a little attention:

    • Use filtered or bottled water (NO TAP)
    • Roasting within 30 days
    • Medium-fine grinding
    • Fill the boiler with water without going over the valve
    • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
    • Put on medium heat
    • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
    • Mix before serve

    The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.

    Moka specialty coffee


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    Filter or Chemex coffee requires precision in timing and in weights, some advice:

    • Quality coffee
    • Roasting within 20 days
    • Medium grind (medium coarse for Chemex)
    • Filtered or bottle
    • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
    • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
    • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
    • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
    • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

    A light toast is generally recommended for filter systems

    Caffè filtro e chemex specialty coffee


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    The Aeropress requires some precision rules:

    • Quality coffee
    • Roast within 20 days
    • Medium grind (or as preferred)
    • Use filtered or bottled water
    • Water temperature approximately 85-90°
    • A dose of approximately 17g per 200-220g of water
    • Pour water for pre-infusion for 30-40 seconds
    • Mix with the appropriate spoon
    • Then pour the remaining water and close the cap
    • Turn the aeropress upside down and press firmly but constantly until extraction is complete
    • Total contact/infusion time of 2-3 minutes
    Aeropress best specialty coffee


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    There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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