V60
Latest articles, industry insights and brewing guides
Review of the Melitta 1.3L Stainless Steel Pour-Over Kettle
This 1.3L stainless steel Melitta kettle with wooden handle is German-made but may not suit pour-over due to weight and wide spout.
Kalita Duckbill Dripper 1.2L Review: Is It Worth It for Pour-Over?
The Kalita Duckbill Dripper 1.2L is under $200 with a unique spout, but its large size and strict technique requirements may not suit most home brewers.
Why Hario 1.2L Is the Most Used Pour-Over Kettle in Cafés
The Hario 1.2L kettle is the go-to pour-over tool for many cafés worldwide. Its balance of capacity, stability, and control makes it a reliable choice for daily service.
Kalita 0.6L Copper Pour-Over Kettle: Sleek but Challenging
This 0.6L Kalita copper kettle looks striking and pours like its 0.7L sibling, but its handle gets dangerously hot and maintenance is high.
Takahiro 0.9L Pour-Over Kettle: Precision for Pour-Over
The Takahiro 0.9L kettle’s ultra-fine spout offers unmatched control for fine-stream pouring, but its flow rate limits it to slow, delicate brews.
Kalita Wave Pour-Over Kettle with Wooden Handle Review
A straightforward review of the Kalita Wave kettle: its wooden handle, spout design, and how it performs for manual pour-over brewing.
Why Pro Baristas Choose the Bonavita Champion Pour-Over Kettle
The Bonavita 'Champion' kettle is favoured in coffee competitions for its large capacity, integrated temp timer, and smooth control over both fine and coarse pours.
How to Choose a Pour-Over Kettle with Excellent Water Control
The Takahiro 0.9L ‘cheater kettle’ is praised for its stable flow and wide usability. Learn why it’s a top pick for pour-over precision.
How to Make a DIY Pour-Over Stand and Explore Brewing Styles
Learn how to build a budget-friendly DIY pour-over stand and discover different manual brewing methods with simple tools and techniques.
Can You Use a Teapot as a Pour-Over Kettle?
Teapots can pour coffee, but not all work well for pour-over. Learn which kettle styles control flow best and why narrow spouts matter for precision brewing.
How to Brew a Great Cup of Pour-Over Coffee at Home
Learn how to make excellent pour-over coffee at home, including tips for brewing Papua New Guinea beans with bright acidity and balanced flavor.
101-Year-Old Japanese Coffee Craftsman’s Lifetime Pour-Over Legacy
A century-old Japanese pour-over master is said to have brewed Japan’s best coffee. His 80-year technique still inspires today—even if he no longer pours.
How to Brew Pour Over Coffee with a V60 Dripper
Learn the essential steps and techniques for brewing pour over coffee using a Hario V60 dripper, including grind size, water flow, and brew ratios.
How to Choose a Pour-Over Kettle: Spout Types Compared
Learn which pour-over kettle spout suits your skill level. From fine 4mm tips for beginners to wide spouts for control, we break down the options.
How to Brew a Light-Roast Panamanian Geisha via Pour-Over
Learn the optimal pour-over method for a City+ roasted, washed-process Panamanian Geisha from Hacienda La Esperanza, with tasting notes and details.
How to Brew with Bonavita Using SCAA Pour-Over Standards
Learn how to make pour-over coffee with a Bonavita gooseneck kettle using the SCAA-recommended method, including ratios, bloom, and grind.
Rwanda premium coffee beans introduction to Rwanda coffee brand website Daquan coffee Rwanda hand brewing knowledge
Because of the dense mountains and humid climate in Rwanda, the coffee beans produced in Rwanda are rich in aroma, naturally fruity and floral. There are five major coffee producing areas in Rwanda, and the coffee produced in these five regions is slightly different in aroma and taste. The coffee from Rwanda tastes sour, but it has a lingering aftertaste. Good coffee is like Chinese tea, it feels sweet only after drinking it. Mustafa method
How to Brew Kenya AA Coffee Using a Pour-Over Kettle
Learn how to brew Kenya AA coffee with a gooseneck kettle, including grind size, water temp, and tips for highlighting its fruity acidity.
How Filter Cone Shape Affects Pour-Over Coffee Taste
Learn how pour-over filter cone design impacts coffee extraction, from spiral grooves to hole size — and what to look for in a dripper.
YUKIWA Handbrew Kettle: The Pour-Over Tool Used by Japanese Coffee Master Taguchi Masashi
The YUKIWA handbrew kettle, co-designed by Japanese coffee legend Taguchi Masashi, features a refined spout and ergonomic handle for controlled, even extraction.