Hario V60 Misarashi Coffee Paper Filter (Size 02, 100 Count, Natural)
- Capacity is one to three cups
- Pack of 100 filters
- Easy to use
- Made in Japan
- Designed to fit the cone shaped 02 dripper
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Cone shaped natural paper filter for Hario's V60 size 02 pour-over brewers. Contains 100 disposable natural size 02 paper filters. These paper filters produce a clean, flavorful, sediment-free cup. Hario's paper filters make for convenient brewing and cleanup.
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I posted a pic as well, showing the original product at top, and the new filters at bottom. You can see that the water doesn’t even penetrate the filter all the way, like the top one does.
I'm giving them three stars for now because they do work, and the coffee's still good, I just feel like I'm not getting quite the same nuanced flavor in my pourover as I did with my previous batches of filters. The slowed-down brew leaves the grounds steeping a little too long.
Water drips with intent.
Sumatra. The beans
In volcanic soil grow.
Steam rises aloft.
I dream of berries.
Slowly, I begin to pour.
The smell of fresh fruit!
Brightness. It calls me.
I grind the beans carefully.
The white filter waits.
I'm going to re-post the text of the review here that I wrote for the dripper, because I have an extensive bit of text there about the value of drippers versus machines and the sludge they produce, (ugh... yuck,) and peroclators (oh GAWD YUCK!) and I don't want to retype it all. I'll go through and edit it to remove things specific to the dripper; sorry if I miss anything. THIS REVIEW IS FOR THE PAPER FILTERS.
Like to drink coffee and NOT have it be a penance? Using a coffee cone like this gives you FULL control over the coffee making process, and allows you to make coffee as YOU like it, not how Mr. Coffee or Hamilton Beach, or Proctor Silex, or whoever... THINKS it should be made. Or how the good folks at Keurig think it should be, and want to charge you an arm and a leg for a special machine whose sole-justification in existing is just to spare you 30 seconds of clean-up.
That said, moving on.
It (these Hario Coffee Dripper FILTERS) are made to work with Hario coffee cones, and their spiral-shaped grooves that they have on the inward-facing sides, and a nice big round hole in the bottom of the cone, to facilitate the flow of coffee from out of the filter to the vessel beneath. When seated in a Hario dripper (such as the one I have,) these filters protrude slightly from the bottom, which I believe is by design.
Though other filters MIGHT work if you're using a Hario dripper, Hario's filters are pre-measured, cut and shaped to be used with their style of cones, and I'd recommend using them together, as they're competitively priced. If you have a dripper made by another manufacturer that has a different inside shape, like Melitta's, which have a flat bottom and a tiny hole in the center, you can still probably use these instead, you'll simply want to fold the tip at the bottom over and gently crease it, due to differences in shape between other cones, and Hario's.
YMMV. (Your mileage may vary, as they say.) I recommend using filters and cones designed to work together. That said, the Melitta model I had before switching to Hario had a flat bottom, and a tiny hole that doesn't let coffee through very quickly. The filters they sell for use with their cones are cut and attached across the bottom, and though one of those MIGHT work in a Hario cone, I haven't tried this myself.
Odds are whatever cone you try to use this with likely came with directions, but I'm going to add something to them here and now. You can follow THEIR directions, or not. That's the beauty of using a coffee cone, which is the whole point of buying filters like these. YOU get to choose how you make your coffee.
If you're at all like me, and LOVE the SMELL of coffee but NOT the taste, or at least, not the taste the way other people make it, i.e., if when people drag you to a coffee shop, i.e., (oh, let's just call it Barstucks, for example,) you order something that contains coffee but doesn't really TASTE like it... you might be able to profit from reading what I'm about to type.
IF, on the other hand, you like bitter, burnt-tasting coffee, disregard the rest of this review; it's all about an alternative brewing method that makes coffee actually drinkable straight, or black, as it were, for people who typically can't stand coffee the way they make it at Barstucks, or MacCoffee's, or at any truck stop, gas station, etc.
First a word about the procedure. The method I use and am about to describe is a variation on the Turkish/Arabic method. VARIATION ON being the key word. Basically, I brew it similarly to how TEA is made, but with ONE KEY DIFFERENCE. The rest is just accounting for the fact that coffee doesn't come in handy-dandy little flow-through bags like most teas for sale in the US, at least, do. The key is that the water used by most coffee makers is FAR too hot, and therein lies the problem. By using cooler (though still hot) water, you sharply reduce the amount of certain chemical compounds that you find in coffee. On the opposite extreme, a percolator ABUSES the coffee, and if you like coffee that tastes like an industrial solvent, by all means, perk the living daylights out of it. THIS technique gives opposite results.
(NOTE: All this is of course at-your-own-risk, and I apologize in advance if this ends up being SUPER-WORDY. It's just the way I am. Just call me Brother Loquacious, if you like. In fact, I might change my handle here from Hallux to Brother Garrulous Loquacious... kinda like the sound of that, actually.)
One. Get some good, clean, preferably filtered or bottled water, and heat it to about 175 degrees Fahrenheit. The exact temperature isn't terribly important, you can experiment and see which results give you the taste you want. I recommend using a thermometer each time, unless you don't care about how the coffee tastes. The hotter it is, the less time extraction takes. Up at or near 212 degrees F, (the temperature of boiling pure water, at sea-level, or at that atmospheric pressure, anyway,) the extraction is done in the time it takes for water to seep through a couple inches of coffee-grounds under the force of gravity, hence the reason most automatic coffee makers work the way they do. I'm assuming you're NOT doing this on a stove-top. IF YOU ARE, TURN OFF HEAT once it reaches desired temperature, and ensure it isn't still shooting skywards before proceeding to step two.
As an aside, percolation works similarly, but runs the water repeatedly through the grounds, which if anything, exacerbates the problem of water being too hot. I consider percolation to be to coffee what PAINT is to a piece of wood in the making of fine furniture: AN INSULT.
Two. Add coffee grounds to the hot (NOT BOILING) water and stir to ensure even mixture. As an aside, the fineness of grounds will play a small role here, since the water and coffee will be exposed to each other for several minutes, the finer the grind the less time it will have to sit in the water, I believe, BUT the longer it will take to get through the FILTER, so in the end, best probably to use a fairly coarse grind, and let the magic of the polar-nature of water molecules do the heavy lifting for you. :-) (Why yes, I have taken a chemistry class, why do you ask?) Anyway, you'll want the water to be at or around 175 F, plus or minus about 5 degrees initially. As you stir and as the coffee grounds absorb some of the water, they'll also pick up a little heat. There's no reason at this point to have the thermometer in the water, and in fact, it should probably have been taken out once the water reaches desired temp. Leave this for about 6 minutes or so. NOW would be a GREAT TIME to get the filter ready.
Three. While the grounds are soaking, take an appropriately sized Hario paper filter (such as one of THESE, this very item I'm reviewing right now!) out of the baggy they come in, and fold the side of it where there's a visible seam, and place it into your coffee cone or dripper, or whatever you're planning to use.
I recommend wetting the filter in advance with water, swirling it around so that the filter paper is wet all over, and sticks to the cone all around the sides of the cone, and setting it on a cup to drip. After about six minutes, pick it up and shake it vertically up and down a bit to get rid of any excess water, and dump any water from what it was sitting on, (assuming this is the cup or vessel you plan to use,) into the sink, your house-plant, whatever. Now would be a good time to add sugar and/or creamer, if you're going to, to the vessel that's going to catch the coffee. You should probably, if this is the first time you're doing this, not use either, just to see what the coffee CAN taste like, unadulterated. Give the grounds a last stir if you like, about five to six minutes into the steeping process if you're feeling froggy, and then give them another minute or so to settle. (If you don't let them settle for at least a bit, they'll clog the filter and make the next step take even longer.)
Four. With the filter in the cone and the cone on top of the mug, thermos, or whatever your coffee's going into, carefully pour the mixed grounds and water into the filter and cone, being careful not to let the level of liquid overtop the filter, and run down the sides, which could cause grounds to get in the coffee, or all over the counter or tabletop, wherever the mug or thermos, carafe, or whatever, is sitting. I should probably make a video of this; would be easier to explain.
Five. Enjoy the coffee. Note how it's (if you did this right,) not as bitter as coffee normally is, but still has the same flavor, and I'm pretty sure, similar if not the same amount of caffein, if that's what you're drinking the coffee for. (I know this because I went a couple days without, and got one of those nice, "you haven't had your coffee in a couple days, have you, dolt?!?" headaches you get when you miss your daily coffee after a couple days. (Caffein withdrawal is not fun; ironically, the fix for this... is more coffee.) It is because of this that I know the process even at lower temperatures DOES extract caffein too, despite the lower temperature.
In fact, speaking of lower temperatures... this same process can be done without the thermometer, if you have a little more patience. Here's the alternative. In the morning, (when I'm assuming you're going to have coffee,) fill a vessel with clean, filtered or bottled water, and add the appropriate amount of coarsely-ground coffee beans. Stir to ensure grounds are thoroughly wet, then stick this vessel, covered, in a refrigerator. Leave it through the day and over night. This is cold-brewing. The process is basically the same as described above, but does away with the need for the microwave, electric kettle, or whatever you're heating the water with, as it's done with room-temp water. So this step replaces virtually all of steps one and two. Then just proceed from here to step three, ignoring the bits about temperature.
IN EITHER CASE, whether you 175 +/- 5 degrees F brewed, (six minutes process) or cold-brewed, (24 hour process) you can then stick the liquid coffee, (after it's separated by the cone and filter from the grounds) in a kettle or microwave, and make that as HOT as you like. If for some bizarre reason, you like coffee to scald the inside of your mouth and scar your throat, (at your own risk of course... they're now saying this can cause not only tissue damage but cancer,) you can heat it up to however hot you like, without it adversely impacting the flavor of the coffee, since the stuff that comes out of the beans and makes it bitter the normal way it's made has been left behind, in the filter.
After you've made the coffee and set the dripper aside, clean-up is as simple as taking the filter with grounds in it, and disposing of it however you like. (Some environmentally conscious types apparently use it in mulch-making or something...) or like most Americans, I suspect, you can simply dispose of it in the trash. (Does anyone RECYCLE used grounds or coffee filters?!?) Anyway... then it's just a matter of a quick rinse of the coffee cone in clean water, and it's ready for the next use. The vessel you used to brew the coffee then simply wipe and/or rinse out, and it also is ready for next use. (Some grounds will remain in the vessel, of course; do whatever you do with the ones in the filter with them.)
If you're cold-brewing, and want there to be coffee tomorrow, the very first thing I'd do as soon as you've finished pouring today's coffee, as soon as you've dumped it out of the vessel, unless it's still hot, is fill it with cold, clean, filtered tap or bottled water, stir in tomorrow's grounds, and stick that RIGHT BACK in the fridge, so it'll be ready tomorrow. Think of that, if you like, if you're doing the cold brew method, as Step Six. Soon as the vessel is cool, (or if it was already cold because you've cold-brewed today's coffee,) rinse it out, put fresh water in it, add appropriate quantity of good, coarse, quality grounds and stir, then stick that right in the fridge for tomorrow. THEN enjoy today's coffee, either cold, (you can pour it over crushed or cubed ice if you want it REALLY nice and cold,) or you can heat it up and enjoy it nice and piping hot. I usually heat the post-filtered grounds because iced coffee isn't really my thing, but to each his own.
Hope this was helpful and that you enjoyed reading it. The more helpful-votes I get, the more of these reviews/novellas I'll write.
~ Brother Garrulous Loquacious