Espresso Parts
Hario Buono V60 Drip Kettle 1.2L - Silver
Hario Buono V60 Drip Kettle 1.2L - Silver
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Shaped like a beehive, this stylish stainless steel kettle is practically an essential tool when it comes to creating the perfect bloom with pour-over coffee brewing. A long, slender spout allows for a slim and smooth flow when pouring. It features a black easy-grip handle and a lid with three mini ventilation holes. Perfect for use at home or in specialty coffee cafes.
Buono V60 Gooseneck Kettle Features
- Black grip handle with an ergonomic design for pouring.
- Gooseneck spout for perfecting the best pour-over brews.
- The lid has ventilation holes so steam can vent.
- "Best new product" winner at world tea expo 2009.
About the Brand
If you're after an eco-conscious coffee brand, Hario is a standout. Founded in Tokyo in 1921, Hario began by crafting heatproof glass for medical and lab use. Through years of innovation, they developed eco-friendly glass made from 100% natural materials—and proved it could be melted using electricity instead of oil, leading the way in cleaner, smoke-free glassmaking. Hario, meaning "King of Glass," expanded into household goods in 1948. Today, they offer a wide range of thoughtfully designed coffee gear, including drippers, kettles, grinders, scales, filters, and more.
Split
- Size: W274×D144×H147mm.
- Capacity: 800ml / 1.2L / 40oz.
- Body & Lid: Stainless Steel.
- Handle & Lid Knob: Phenol Resin.
- Made in Japan.
- MPN: VKBR-120-HSV.
GET YOUR OWN EXPERIENCE
Best Coffee Brewing Methods
Get the best results using our coffee following the instructions from SCA.
SCAA, the Specialty Coffee Association of America, has come out with their golden ratio, which is approximately. 1:18. So, therefore they recommend 55 grams of coffee for 1000 ml (grams) of water
Brewing Best Practices
Coffee-to-Water Ratio: To achieve the Golden Cup Standard, the recommended coffee-to-water ratio is 55 g/L ± 10%.
Coffee Preparation Temperature: To achieve the Golden Cup Standard, water temperature, at the point of contact with coffee, is recommended to fall between 200°F ± 5° (93.0°C ± 3°).
Elements & Device
Measurable elements:
Water: valid when brewing water meets SCA water quality standardRatio of Coffee-to-Water (55 g/L ± 10%)Grind/particle size distribution: matches the time of coffee-to-water contact
Equipment/brewing device:
Time of Coffee-to-water Contact: 1-4 minutes Fine, 4-6 minutes Drip, 6-8 minutes CoarseTemperature: 200°F ± 5° (93.0°C ± 3°)Turbulence (mixing action of water flowing through & around the coffee particles to achieve a uniform extraction of soluble material)
Filter media (least affect to brew flavor, body, time of contact & sediment less than 75 milligrams per 100 milliliters)