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HARIO UK

@hariouk

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Japanese design. Timeless brewing
Trusted by baristas, crafted for every home.
#hariouk

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🌰 marron matcha cloud 🍵

a chestnut matcha with a 🍁 maple syrup cold foam top

It tastes like autumn

the coffee ice cubes brought together all of the flavours, it was the perfect touch!!

It was my first time using @harumatcha_uk and I loved its nuttiness, it worked well with the ingredients that I used

the @oatly cold foam is just soooo good!!

my matcha kit is all from @hariouk and the cute scale from @nuttii.coffeegear

#matcha #chestnutmatcha #signaturedrink #icedmatcha #coldfoam

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We’ve been enjoying brewing ‘Huver Castillo‘ by @suedseite.coffee from our OCTOBER Edition, using the @hariouk V60 NEO recipe recommended by founder Jan himself in our great Brew & Chat session last Thursday.🇩🇪🫶

The recipe calls for a very coarse grind (@comandantegrinder 30 clicks!) and can be a bit tricky to hit that total brew time of 2:30, but no worries if not, it almost always brings a clean floral & sage sensation to your cup. Try it yourself-the full recipe/ live brew is available in the previous reel 👉

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Brew & Chat w/ @suedseite.coffee 🇩🇪
Today I brewed an amazing advanced washed Colombia from this month’s OCTOBER edition with co-founder Jan.

THE COFFEE:

Huver Castillo
-Orange, Sage & Rosewater-

Origin: Colombia
Roast Type: Filter
Process: Advanced Washed
Variety: Caturra
Altitude: 1800m
Farm: El Paseo

THE RECIPE:

Brewer: Hario V60 NEO
Coffee 15g - Water 250g
Temp: 92°C
Grind size: 30 clicks on Commandante (coarse!)
0:00 min - Bloom with 50g
0:45 min - add 70g
1:00 min - add 70g
1:30 min - add 60g

End 2:30 min

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Day 253 and I've kind of given up hope trying to get Lavender notes out of this coffee. I don't know if it's just this coffee, or I could be brewing it better.

The Equipment I Used:
Glass V60 from @hariouk
Gooseneck Kettle from @fellowproducts
Filter Press from @codale.workshop

Coffee from @zerotoone.coffee.uk

#coffeebrewing #coffeerecipe #homecafe #pourovercoffee #coffeereview

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super easy three pours v60

Ratio is 1:16.5

brew percentage is:
• bloom - 20%
• 2nd pour - 60%
• 3rd pour - 100%

So easy to see this on the @hariouk Polaris scale

For this recipe after the 50g bloom, just pour 2 more 100g pours

BUT you can change your coffee dose and follow the brew percentage guidance

I used spiral pours throughout :)

tasting notes: ripe cherries, hazelnuts, medium dark chocolate
*more intense in upfront notes compared to Hario Neo dripper

recipe: 15g of beans/ 250g of water at 94°C
grind size: 22 clicks on the @comandantegrinder c40 MK4
beans: @origincoffeeroasters das almas, natural brazil

#asmrcoffee #coffeetutorial #v60 #londoncoffee #easycoffee

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blood bath brew 🕸️

a little Halloween special brew using @catalyst_roasters blood bath beans

I used red food dye for the brew and the ice :)

I had so much fun making this eheheh, I love an excuse to celebrate 👻

recipe was adapted to enhance the translucency of the brew

recipe: 15g of beans/ 270g of water at 88°C
grind size: 26 clicks on the @comandantegrinder c40 MK4
beans: @catalyst_roasters blood bath, red fruits Colombia co-ferment and washed Mexico blend

#coferment #asmrcoffee #coffeetutorial #v60 #filtercoffee

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Things have been quite unbelievable recently. I am not here to gloat, but people said we couldn't do it and we sold out our first event in 18 hours. It is not the first event, but it was the first to go so fast.

Manchester is becoming the most exciting city in the UK for coffee. More people show interest in the industry every week. Even if it's just because the enjoy they taste of good coffee, or meeting people. There's more cafes, more roasters, and more people taking coffee more seriously.

Other than that. There were a lot of changes recently. Some I weren't expecting. I have adjusted now and things are going well. I recently got made the bar manager at Atrium. We had to find a new team at short notice.

It has meant a lot of early starts, but I'm an early worm and I catch the bird. More time on the bar means more improvement.

I'm still struggling with my CVS. People don't see how brutal my real life really is. It's been less severe, but just as brutal.

Thanks to everyone who supported me recently. It took over 18 months, but now we're smashing it. I might not be smashing my bank balance, but were smashing stigma in coffee and getting everyone in on it.

#thisladlovescoffee #coffee #manchester #slurpsupukandire #latteart

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4

Day 251 and this recipe gave one of the sweetest cups yet. I've been brewing this washed Ethiopian either using the 4:6 or Glitch recipe before, but tried the Ogawa lab recipe which really surprised me.

The Equipment I Used:
Glass v60 from @hariouk
Gooseneck Kettle from @fellowproducts
Filter Press from @codale.workshop

Coffee from @timwendelboe

#coffeebrewing #coffeerecipe #homecafe #pourovercoffee #coffeereview

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3

three pours Hario switch brew

easy peasy closed bloom and two big pours, a juicy and vibrant cup

tasting notes:
cranberries
pecans
toffee

recipe: 16g of beans/ 260g of water at 94°C
grind size: 25 clicks on the @comandantegrinder c40 MK4
beans: @saintespresso Fazenda Horizontina, natural Brazil Catuai

#asmrcoffee #coffeetutorial #londoncoffee #v60 #filtercoffee

1k

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Filter on a Tuesday #filtercoffee #v60 #homebrew

V60 Neo @hariouk
Stand and scale @mhw_3bomber

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Day 248 and this is a series where I'm trying different favourite coffee recipes. This is episode 9 and I'm trying quite an interesting recipe from @ogawacoffee_laboratory, with quite a high ratio and pours

Coffee Recipe:
14g Coffee : 270g Water
90- 92 Degree Water

0:00 - Bloom with 40g Water (Circular)
0:40 - Pour to 100g Water (Circular)
1:15 - Pour to 160g Water (Circular)
1:50 - Pour to 220g Water (Circular)
2:25 - Pour to 270g Water (Centre)

Target Brewtime ~3:00

The Equipment I Used:
Glass v60 from @hariouk
Gooseneck Kettle from @fellowproducts
Filter Press from @codale.workshop

Coffee from @zerotoone.coffee.uk

#coffeebrewing #coffeerecipe #homecafe #pourovercoffee #coffeereview

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