Free
With the purchase of this machine
Free
With the purchase of this machine
Hario
Hario Switch V60 Immersion Dripper 02 - SSD-200-B
- Dripper 20cl (2 cups) + 40 paper filters
- Glass bowl: Heatproof glass
- Base: Silicone rubber
- Switch: PCT resin
Description
Ajust your extraction to your tastes with Hario's immersion dripper. The extraction is done differently than with a classic dripper, you choose the timing of the flow in order to develop more or less bitterness. To open the drip, simply press the switch located on the side of the dripper.
2 Cup(s)
Perfectly Controlled Drip
The Hario SSD-200-B dripper allows you to adjust your extraction. A classic dripper achieves a controlled flow of coffee by the size of the grind. The Dripper Switch is designed with a seal at the base of the dripper to contain your coffee and to allow it to develop a different aroma and bitterness. Once the desired extraction time is over, you can press the switch and the drip will flow directly into your cup.
Brewing with the Hario Switch 02
Place the dripper on your cup, install the filter, press the tab and pour water that has been heated to 93° C (depending on your type of coffee). This step is important to humidify, rinse your filter and heat your container so that there is no temperature difference. Empty your container before the next step and place the tab on the top position. Place 20 grams of coffee in the filter and pour 240ml of water in a circle. After 30 seconds, take a teaspoon and stir the surface so that the coffee is completely moistened and a light froth is obtained. The extraction time is to be determined according to your taste, the total extraction should be around 2 minutes. Once finished, press the switch and enjoy your coffee.
Hario (meaning "King of Glass") is a Japanese company that has been specialising in tableware since 1921. Hario rapidly gained notoriety thanks to its range of teapots and famous vacuum coffee makers, also known as a "Syphon coffee makers".
Hario® is recognized by the greatest baristas as the best coffee 'filtering process' for taste: the company has made its mark as providing THE highest quality standards.
The type of roast will affect the balance of flavours (bitterness, acidity, sweetness, etc.) and reveal the aromas of the terroir to a greater or lesser extent.
The more the coffee is roasted the more its colour will change (from light to dark). The darker the roast, the more the aromatic notes are lost in favour of the roasting notes.
All our coffees have been placed in a colorimeter by our experts in order to compare the roast intensity.
The aromatic groups describe the tasting notes of your cup (hazelnut, chocolate, peach, white flowers, etc.).
If you don't know what your coffee profile is yet, we advise you to start with the most appreciated aromatic groups: rich & sweet or woody.
Please Note: this is not a flavoured coffee but aromatic notes noticed upon tasting.
The dominant aromatic group represents the most perceptible notes and the secondary group, the more subtle notes present in the cup.
Traditional Coffees (classic and superior) are the most common in the various distribution channels.
Specialty Coffees (rated 80-100) are among the best coffees in the world and represent less than 10% of world production. These are flawless coffees that offer unique tasting notes from one terroir (or even plot) to another.
Attributed by “Q Graders”, a coffee's /100 score is determined by the quality of the beans and the result in the cup. It is advisable to progressively move towards coffees with higher scores.
