The funnel is made of plastic I expected that it is made of hard glass or pottery ، only The glass server it is very good quality for you.

This simple pour over coffee set by Hario has been part of my morning routine since 2020. And I love it! Here's why you need one in your life (Hint: it will brighten your mornings!)Pros 👍👍👍- Quintessentially Japanese Design: simple, elegant, functional, perfect!- Easy to Use. Rinse your filter, put your coffee, pour your water and enjoy ☕️🤩- Easy to Clean. Rinse with running water, and occasionally hand wash with soap and a sponge.- Taste: A 30 second pour produces a balanced and smooth cup of coffee.- Paper Filters: Hario #2 filters are readily available and reasonably priced.- Value: For about 20 bucks, you're getting all you need including a pack of 40 paper filters!Cons 👎👎👎- None!- Well, except for one: The paper sticker leaves ugly residue that's really hard to wash off! Hario if you're reading this, please consider using different glue/sticker or get rid of it altogether!My Recommendation 🤔If you're a coffee lover who enjoys the little things in life, this Hario set belongs on your kitchen counter! I love mine and I'm certain you will love yours just as much.Hope my short review has helped you make a more informed buying decision.

excelent product for make coffee

Solid but note the coffee pour over is plastic. I didn’t read through the description. I thought I was getting a ceramic pour over. Overall the carafe is what i was looking for so im happy.

Excelente producto

Es muy buena que más puedo decir

Just perfect, Hario is just the perfect quality

Estética serena y sofisticada: El acabado gris pálido transmite limpieza, elegancia y un toque retro-contemporáneo. Es el accesorio perfecto para quienes buscan que sus utensilios de café no solo sean funcionales, sino también un elemento de diseño.

This is the best pour-over set I've ever bought, bar none! It is so much better than those bulky, heavy glass or ceramic drippers that are constantly at risk of chipping. This set is lightweight, incredibly easy to clean, and hassle-free for daily use. The Hario V60 system just works flawlessly. Perfect for anyone who loves pour-over coffee!

Excelentísimo!!!’

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I should’ve bought this a long time ago.I’m a coffee snob, and my old drip and Moca have gone awry.I got a mocha, I did t know a drip can be good and cheap.Makes the coffee so much less bitter and overbearing.Especially with the local coffees.Size could be better for multiple people.

Love it! Easy to use and makes great pour over. The included Hario filter is great, but may be worth exploring other filters to see which type you prefer.

For years I happily used a glass Hario coffee dripper until the dreaded day came: I broke it. I knew that my repurchase would be another Hario so the search began. During the Hario search this starter set came up and since it is a complete set-up I was intrigued. The greatest concern was the plastic dripper--I admit to being a glass snob but there I was without a dripper stuck with instant coffee kept for cooking purposes, ugh. Desperate to be sure.This set is adorable. It is complete, arriving with everything needed to drip coffee except water and coffee grounds. I really did not ever again want to be without a dripper so since this set contained everything needed to get started including 40 paper cones, I bought it. At the same time I also selected a small traveling glass dripper. Plastic versus glass would be determined once both items arrived especially since in the reviews of this Hario set the issue of plastic versus glass came up.The best surprise about this set is that the included paper cones were non bleached. So I decided to try this dripper first. I paid a lot of attention. First of all, the plastic dripper did not absorb any of the heat so that the coffee was actually hotter than the coffee had been dripped through glass. The coffee did not acquire any negative taste from the filter. The filter is designed in such a way that so far it has fit on every cup I use. The circle on the bottom to hold the filter in place will either fit inside the coffee cup or outside it. Either way it stays put. So far I was really liking this set-up.Next I tried the glass travel dripper (it is smaller so not really good for day-to-day usage but good for the experiment). The dripper did absorb a lot of heat and indeed the coffee was not as steaming hot as it was from the plastic filter. As a result I switched over to the plastic filter which I cannot break and am totally happy doing so. This set is so worth the money. It looks good, functions as it should and even if I break the pot, I still have a dripper to use. I already had unbleached Hario paper cones set up on my subscribe and save so all's well that ends well!! (BTW: it is recommended to use water at 200 degrees for dripping, not boiling.)EDIT: I often find useful information in reviews so in case anyone finds it helpful I am adding information about how to use Hario drippers which was included when I bought my glass Hario dripper a few years ago. Those instructions suggested to wet the grounds and wait 30 seconds then slowly pour the rest of the hot water over the wet grounds in a circular motion until the water is completely poured.Some users recommend adding the second pour of water in such a way as to keep it at the same level. I have tried that or simply slowly poured the water in without regard to height of water. It seems to make little difference in taste. The thing that does matter to taste is skipping the "initial wet the grounds, wait 30 seconds before proceeding pouring the remaining water" step. The instructions with this dripper was different in that a fast drip will differ in taste from a slow drip.Bottom line, experimentation is necessary since some may like the taste by dripping all the water at the same time while others may like the wet grounds first strategy. The amount of coffee grounds obviously will matter too. Regardless of the preferred method one settles on, in my opinion this Hario dripper system is exceptional!!

I got this brewer as my intro to coffee, it took me like a MONTH to finally start brewing a decent cup of coffee. To get to that point I ended up buying an expensive electric gooseneck kettle, grinder, scale, etc......... The cheap price tag of this brewer is deceptive, for me to get a DECENT cup of coffee and consistency I invested a fair bit more, over $100.Then I saw the Aeropress one day at the store and bought it, FOR ME brewing with the Aeropress is way EASIER and makes BETTER coffee TO ME at least. My main problem that I was having with the V60 was sourness under extraction, or my cup just wouldn't feel smooth and balanced but harsh. It was SO hard to get a balance. With the Aeropress I literally have made super delicious, smooth, coffee camping with just some boiling water and a spork......I am not saying this product was bad or not well made, it is very aesthetic, and it is well made, BUT if you are just getting into coffee and want to save money, IMO go for the Aeropress 100%. The Aeropress is a bit more expensive than the V60, BUT you don't need specialized equipment to get it to brew good coffee. To me the choice is obvious, IMO this is an advanced brewer for someone who is REALLY into coffee and is looking to experiment and to REALLY invest themselves into coffee. I just can't recommend this for any normal person who is just wants quick good coffee. The V60 has a lot of variables to control, the Aeropress has less variables and those variables are easier to control than the v60. Those are my thoughts.

I love good coffee but had no idea what I was missing not using pour over methods. This tool, when combined with other key elements (good water, good coffee, a good grinder that is well understood in its use, a nice gooseneck kettle, an accurate scale and a consistent recipe) is magnificent for creating a wonderfully smooth cup of coffee that is repeatable to make.The Hario makes pour over simple. You don't have to worry about how to use this impressively simple setup so you can focus first on your recipe, then on your pouring technique to extract the best and most consistent product from your beans.I kind of wish I had bought the 03 (and may still do) so that I could brew larger batches in one shot as my wife has started taking part of my brew! I'm currently using a 28g:500g coffee to water in a midling course grind (20) on a Baratza Encore. I get great results with this setup, way better than with my French Press. The flavor is smooth, no real bitterness and I have mostly moved to drinking black because the flavor of the coffee is so consistent and just good. I've taken the same coffee and experimented with all sorts of grind settings to brew on my Keurig, and it just never comes close. In a time pinch I still use my K, but if I have ANY time at all, I'm brewing a pour over.Watch the James Hoffman and other videos to see different techniques and experiment scientifically to get to your sweet spot. It's just like any other recipe -- you have to tweak and get to a consistently executed state with your brew if you want to get great results. The Hario WILL deliver GREAT even OUTSTANDING results. It is truly amazing how this simple little thing can improve your cofffee game, but if you're serious about it, and if you're spending real money on coffee, don't half-do the brew. It's like steak -- you can completely ruin an expensive piece of meat if you don't know how to properly cook it.Get this, get a good grinder and take your coffee game to 11.

I had a ceramic V60 which fell 8 feet to its demise about a month ago. I also have a Chemex, and a stainless steel coffee gator (filterless) pour-over system. I paid more than twice this much for my other pour-over systems, but this is the one that I go to every morning.To get an idea of why I like the Hario system so much, I will compare it to my Chemex.The biggest issue with my Chemex is the draining - it’s difficult to get water through the grounds even with a rather course grind.I should also mention that I use a professional grade grinder along with a Kruve sifter, so my grind size is consistent within 200 micrometers.There are a few ways to deal with this(1) you can go with a very coarse grind, and brew a cup in about 3 and a half minutes. This leads to underextracted beans, and a delicious, but noticeably weak cup of coffee.(2) you can stick with a reasonable grind size, and brew for a longer time (4+ minutes). This is my preferred method, but often leads to over extraction from the beans and some bitterness.(3) you can use a finer grind and just stop brewing at ~3-3.5 minutes. This will give you some great (strong) flavor, since your bean to water ratio will likely be high. Topping off with hot water is usually a decent compromise.All that said, The Hario V60 is the only system I know of that has solved this issue. Hario gets around this by adding small protruding ridges to the interior of the V60 that help immensely with drainage. The ridges help create air flow which pushes water through the grounds at a faster rate than the Chemex. This lets me use a finer grind which brings out better flavor without any bitterness.The fact that the V60 pour over is independent of the collector is also a huge plus. I’ve experimented a lot with different grind sizes, extraction times, and brewing techniques, and being able to remove the top piece and taste the coffee at different points in the brewing process has helped me learn and develop better brewing techniques (e.g. you can setup three cups and switch the pour over between them every minute or so to see how the taste of the coffee changes with brew time).If youre passionate about making the “perfect cup” of coffee like I am, this is the product for you.

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 Hario V60 Glass Range Server (600ml, Clear) 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 OXO On Adjustable Temperature Electric Pour-Over 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. Pour Over Coffee Kettle with BUILT-IN THERMOMETER - Large 1.2L - Gooseneck Drip Coffee Kettle and Stainless Steel Stovetop Tea Pot 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...

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.

After years of making delicious coffee with a french press, I wanted a home-brew with fewer coffee grounds persistently finding their way all over my kitchen (french presses grounds are the worst).Enter this Hario V60. With this great little brewer, you have two options:Option 1: Make Mediocre Coffee by Using it WrongI chose Option 1 by looking at the indecipherable instructions, written in Japanese, and said "____ it, I know how to make coffee," and poured boiling water into the coffee-filled top.Option 1 produced serviceable coffee, comparable to what you'd get from a drip maker. After a few days, I considered taking my french press out of its retirement, because "serviceable" don't cut it.Option 2: Make Great Coffee by Using it CorrectlyBefore admitting defeat, I *gasp* actually looked up how to use it. Since no reviewer, even those who noted they had to look up the instructions, has bothered to post their secrets, here's how I've been using it:Step 1: Rinse the filter with boiling water by pouring it into the top funnel, over the entire filter, and dumping the resulting paper waterStep 2: Fill the filter with finely ground coffee and put it over the carafeStep 3: Soak the coffee with just enough boiling water to get all the grounds wetStep 4: Wait like half a minute, more like 15 seconds if you're impatient like meStep 5: Slowly pour a tiny stream of boiling water in small concentric circles or spirals over the grounds until the pot is full of delicious coffee. Try to avoid pouring water onto the sides near the filter.The instructions I found online included using a scale in Step 5 to know when to stop pouring by noting how heavy the pot + coffee is. Yeah, I just eyeball when to stop pouring based on the rate of coffee passing through the filter and how full the pot is, and the world has not ended. The instructions also say a goose-necked kettle is best for a slow, controlled pour. That may be true, but my regular, non-goose necked electric kettle works just fine.I get why rinsing the filter is needed, but how soaking the grounds makes the coffee infinitely better is a mystery I don't need solving. But it does.This cheap little funnel and pot, used correctly, produces excellent, excellent coffee, easily on par with and, I dare say, probably tastier than my french press (RIP) made. Highly recommended.