Recent Press

Yesterday social media guru Jason Simon sent in an email letting us know about the following review:

CLICK HERE to Check it out!

Also from barista magazine:

Click here to see what barista’s around the world pick as their “best bar tools” that they LOVE!

Mike Philips recommends the buono kettle

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The 9bar “Hario System”

This particular photo shows our nine hole drip bar with alternating ceramic and plastic drippers.  The ones on the left have the white filters while the right are natural.  With a 9bar one very good barista can brew the whole bar every 3 minutes; that’s 180 drinks per hour, at say $2.50 a cup – that’s $1350 max revenue with just 2 people and a drip bar!  That’s right two people… while one can brew this alone, someone needs to take orders, money and give out drinks.  Now imagine the second person on the CUSTOMER side of the bar, taking orders, talking about the coffee while serving up cups at a brisk pace.  While manual one cup brew methods seem most appropriate for low volume high quality there is no reason you can’t execute high quality and high volume if done right.

HARIO SYSTEM

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How to use the Mizudashi pots. Enjoy!

Mizudashi Instructions

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Vancouver Coffee and Tea 2009 & The After Party

Another great show!  Good times, good people and great coffee!

Here is a “TWITVID” by Mark Prince of Coffee Geek recorded with his personal iphone at the 2009 Vancouver Coffee and Tea Show.  He interviews Alistair of Elysian who serves up a Yirg from Phil and Sebastian.

One of the most common questions is wether or not a drip bar like this is commercially viable.  The answer is yes.  Not only is it viable but it is possibly one of the greatest growth opportunities for coffee roasters and retailers.  With traditional espresso and commercial drip brewers it was impossible for end consumers to go home and duplicate their coffee house experience.  Nobody has commercial equipment at home.  Now for the first time they can buy a bag of whole bean, a SKERTON, a V60 and perhaps a Buono Kettle and have a chance at making that delicious cup at home.  HELLO WHOLE BEAN SALES!

The most common obstacle “I understand it’s commercially viable for most coffee houses, but our drip sales are pretty high.  We sometimes have rushes that bump us over 100 drinks an hour, could we really run our entire drip program through V60′s?”  Here is an example from 3 years ago of a London coffee bar pushing $14,000 worth of coffee through 10 drippers on Saturdays, and a more recent example in Chicago of one of the busier coffee houses in north america pushing their entire drip program through V60′s. So the answer is YES.  It’s a bold move, but it makes sense.  Literally.

Be sure to follow this link to read up on THE AFTER PARTY.

hario-bar

Brent Fortune and Chris Gianakos brewing up a storm!

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Coffee Fest 2009

V60 Bar

To say our first trade show was a success would be a great understatement.  Before the show even opened, booth 329 was buzzing with other exhibitors. Our little 10 x 10 booth was perhaps the most crowded on the show floor from start to finish.  What made it surreal is that almost everyone that crammed in and around it had one thing in common – making phenomenal cup quality approachable.  The desire to deliver quality in a mug in it’s purest and simplest form is something that anyone can get behind.  Here are some photos taken by Liz Clayton and here are some more taken by Reg Barber.

day one

Ben Brent and Raul

day two

Kelli Roger RJ and Ben

A sincere thank you to the very talented coffee professionals who manned the V60 bar at Seattle Coffee Fest 2009!  We heard repeatedly from some of the most discerning palates in the industry “This is the best cup of brewed coffee I’ve had all weekend!”

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booth 329

Yes, we have a booth at Coffee Fest and it will be run by a truly rogue and diverse group of coffee people.  Here are some brief bios of who you may see working the Hario booth.

Kelli Bakker – has taken a huge pay cut to do what she loves – work with people and coffee and has experience hiring and training bear guards – watch out!

Edwin Martinez – Finca Vista Hermosa

Brent Fortune - A native Californian based out of PDX.  crema coffee + bakery, wbc training committee, is texting coffee people in 21 countries around the globe.  on an HOURLY basis.

Raul RodasGuatemalan Barista Champion, placed 7th in the World!

Jana Openheimer – has a little bit of experience selling coffee and espresso machines to say the least.

Roger Burke – paid his dues back in the day with the first coffee roaster to package whole bean coffee sealed in one pound packages.  Yes Arbuckles is an American legend that has been around since 1964.  When offered coffee at restaurants he says “hot water please” and pulls out his own coffee and french press.  Be sure to click on this link and listen to the “Arbuckles Coffee Song”!

Sauro Dallaglio – 2008 Italian Cup Tasting Champion and espresso trainer with a resume longer than this post, that has taken him all over the globe.

Ben Kaminsky – can’t seem to stay in one place very long.  Catch him if you can.  2009 U.S. Cup Tasting Champion

R.J. Glass – responsible for getting Ben into coffee, and he comes with Ben.  nuff said.

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