Heat-resistant glass pour-over cone with adjustable solid brass ring and arm. Set on a walnut base. Slide turning knob up and down to accommodate the smallest espresso cup to a 10-inch-tall travel mug. Made by hand in Colorado. Only at KM. (
Whether you take your coffee in a dainty demitasse or to go in a portable carafe, this pour-over coffee stand adjusts to accommodate your vessel of choice. The prototype began in the maker’s own home kitchen. David, owner of a coffee roastery and bike delivery service in Fort Collins, Colorado, sips his brew slowly in a mug, while his wife takes hers in an oversized travel tumbler.
David creates each and every coffee stand by hand, exclusively for us. The American walnut wood bases are carefully selected from a local lumberyard for unique and pronounced graining patterns. David sands and finishes the pieces with a food-safe coating in order to protect them from splashes of coffee. He then carefully drills into the wood and assembles the brass parts, which are sourced from a New Jersey foundry, before adding the finishing touch: a hand-hammered plaque bearing the name of his roastery.
The pour-over method creates the best cup of coffee, as shown by scientists at M.I.T. This cone is made by Hario, a Japanese company specializing in heat-resistant glass products, and coffee and tea accessories, since 1921.
Weigh out 21 grams of coffee (0.7 ounces, or approximately two tablespoons of whole beans).
While the water is heating, grind the coffee to a medium-fine grind. Place Hario V60 paper filter in dripper and rinse with hot water. Empty the water out of the cup or carafe and prepare to brew.
Add ground coffee to the pre-wet filter.
Starting in the center, gently pour twice the amount of water that you have coffee into your grounds. Work your way outward as you are pouring. Allow the water to rest and distribute for 30 to 45 seconds.
Gently add more water into the center of the grounds, working outward, so the total water is 340g (about 12 ounces). Between pouring, gently agitate the ground coffee with a spoon to help with even extraction. The process should take 2-3 minutes.
Once the liquid has slowed to an infrequent drip the brewing process is finished. Enjoy!
Note: If the brewing drips too quickly, then the coffee is ground to coarsely and you should try a finer ground. If it takes too long, grind the grounds coarser.
To clean, wash the glass Hario V60 with soap and water.
The brass parts can be cleaned with a brass cleaner or allowed to develop a patina naturally.
The walnut can be cleaned with a damp cloth and refinished with a food-safe wood conditioner.
David began his roastery in 2011 with an emphasis on freshness. Each bag of beans is stamped with the date that it was roasted, which is usually just the day before or, at most, a few days ago. He believes that the aromas of coffee are optimally experienced and preserved if consumed within a couple of weeks. To help his customers enjoy the freshest coffee, he services the local farmers’ markets and also has a bike delivery service that drops off batches of fresh-roasted beans.
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