Few tools in specialty coffee are as recognisable as the Hario V60. Simple in appearance, considered in design, it changed how pour-over coffee is made.
Why V60?
After years of trying different brewing methods, the V60 is the one worth returning to. No other method offers this much control over how flavours are pulled from the bean.
Considered Japanese Design
Every detail is deliberate. The spiral ribs aren't decoration — they let air escape and keep water flowing evenly. The single large hole at the base hands flow rate, and therefore strength and flavour, entirely to you.
Choosing a Dripper
Ceramic: retains heat well — a forgiving place to start.
Glass: lets you watch the extraction, useful while learning.
Plastic: light and durable, ideal for travel.
Filters
Paper filters aren't just paper. Calculated thickness and texture ensure clean filtration without leaving a papery taste behind.
Pour-Over Kettles
A gooseneck spout is what gives you control over the pour — slow, steady, and exactly where you want it.
Water in Kuwait
Hard water is the local challenge, and it changes how coffee tastes. Use filtered or light mineral water, and keep the temperature between 92 and 96°C.
A Recipe to Start From
- Ratio: 1:15 — 20g coffee to 300ml water
- Grind: medium, leaning fine
- Bloom: slow circular pour, 30 seconds
- Pour: complete in two or three stages
- Total time: 3–4 minutes
What It Reveals
From the bright acidity of an Ethiopian to the rich sweetness of a Brazilian, the V60 shows you what's actually in the bean.
Armista: Your Partner in Coffee
We don't just sell equipment — our team is ready to walk you through pouring technique and help you find coffees that suit your taste.
Discover pour-over done properly — V60 equipment available now at Armista Kuwait.
