Download - 2015 Coffee Catalog
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Slo
wly
col
d br
ewin
g ev
ery
drop
redu
ces
bitte
rnes
s an
d m
akes
a li
ght c
offe
e ric
h in
flav
or.
Ext
ract
s co
ffee
oil f
or
enjo
ying
the
natu
ral
flavo
rs o
f the
cof
fee
bean
.
Col
d br
ew m
akes
a
light
cof
fee
with
out
the
bitte
r afte
r tas
te.
Rap
idly
coo
ling
drip
ped
coffe
e ke
eps
in a
ll th
e ex
tract
ed
flavo
rs a
nd p
reve
nts
coffe
e fro
m o
xidi
zing
.
Mak
es a
cle
an
coffe
e w
ith
no s
edim
ent a
nd
pron
ounc
ed fl
avor
s.Ta
ste
the
natu
ral
acid
ity, b
itter
ness
an
d ric
hnes
s of
the
coffe
e be
an.
Mak
es m
ild c
offe
e.
Stre
ngth
can
be
adju
sted
by
brew
ing
met
hod.
Pou
r ove
r
V60
Clo
th
Ket
tleG
rinde
rP
aper
Sca
leS
tand
Gla
ss
Pre
ssS
ypho
n
CO
FFE
E
Ste
epin
gW
ater
Drip
Rapid
cooli
ng(fo
r Ice
d co
ffee)
Ser
ver
Milk
frot
her
As
coffe
e be
ans
have
uni
que
char
acte
ristic
s co
ffee
brew
ing
equi
pmen
t als
o ha
ve
dist
inct
qua
litie
s. D
iffer
ent
com
bina
tions
of t
he ty
pe a
nd ro
ast
of th
e co
ffee
bean
, the
grin
d, th
e eq
uipm
ent a
nd b
rew
ing
met
hod
can
be u
sed
to c
reat
e a
varie
ty o
f fla
vors
.
Hot
Bre
w
Han
d B
rew
ing
Equ
ipm
ent
Acc
esso
ry
Col
dB
rew
1502
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Good accessibilityeasy to understand, easy to replicate If a customer really enjoys the cup we made at the store, they can purchase the same equipment as well as the same coffee and make it at home if they wanted to. Plus, it s an easy system to understand.
Manual controlWith the brew bar, we can control the rate of extraction by how fast or slow we pour, and are able to adjust on the fly. The brew bar also brings the focus back to the coffee instead of the technology of the brew method.
Individual brewE a c h c u p i s a n i n d i v i d u a l creation prepared by the barista. Not on ly that , but i t he lped eliminate a barrier between the person working the brew bar and the customer.
The cone adds depth to the coffee layer.
The big hole can change coffee taste with speeds of water flow.
Spiral ribs for maximum coffee expansion.
1
2
3SpiralRibs
LargeSingleHole
ConeShape
60Angle
V60?Why
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V60
Paper
Server
XGS-36/60/80TB360/600/800ml12/20/27oz
XVD-36/60/80B360/600/800ml12/20/27oz
VDD-02B700ml24ozCups:1-4
VCF-WSize:01/02/03Paper filter (White)
VCF-MSize:01/02/03Paper filter (Brown)
VPS-100WSize:01/02-100sheetsCeramic
M-12SV/CP12gStainless/Copper
VD-01/02/03T/W/RCups:1-2/1-4/1-6PlasticColor:
VDC-01/02W/RCups:1-2/1-4 CeramicColor:
VDG-01/02/03W/R/BCups:1-2/1-4/1-6 GlassColor:
VGS-3512-TC/CO/PU360ml 12ozCups:1-2Color:
VDGN-01/02B
Cups:1-2/1-4Glass
VDM-02HSV/BC/CPCups:1-4StainlessColor:
VDP-02CP
Cups:1-4Copper
VCS-01/02/03B450/700/1,000ml15/24/34oz
Hot Brew
Accessory
VDS-3012W/R360ml 12ozCups:1-2Color:
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Cloth
Press
DGC-40-OV400ml14ozCups:3
CPSW-2/4-OV300/600ml10/20ozCups:2/4
DPW-1/3240/480ml8/16ozCups:1-2/3-4
DPW-1/3-OV240/480ml8/16ozCups:1-2/3-4
VCWN-40/60-OV400/600ml14/20oz
Hot Brew
Olivewood
Olivewood
Olivewood
Olivewood
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Syphon
DA-1SV120ml4ozCups:1
NXA-5600ml20ozCups:5
SCA-5600ml20ozCups:5
MCA-3360ml12ozCups:3
TCA-2/3/5240/360/600ml8/12/20ozCups:2/3/5
Hot Brew
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Steeping
Water Drip
Rapid cooling(for Iced coffee)
WDC-6780ml26ozCups:2-6
WDW-6780ml26ozCups:2-6
WDM-33,000ml100ozCups:30
WDW-202,000ml67ozCups:20
VIC-02B
700ml24ozCups:2-4
Cold Brew
MCPN-7/14R/CBR600/1,000ml20/34ozCups:5/8Color:
FIC-70-MC/CBR650ml22ozCups:5Color:
PTN-5BZ
600ml20ozCups:5
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Kettle
Grinder
VKB-100/120HSV600/800ml20/27oz
EVKB-80HSV150-800ml5-27oz
MXR-2TBCoffee ground:40g
MSS-1BCoffee ground:24g
MSCS-2TBCoffee ground:100g
MM-2Coffee ground:24g
MCS-1Coffee ground:10g
CMHN-4Coffee ground:120g
Accessory
VKB-90CP600ml20oz
CM-502CCoffee ground:40g
MCD-2Coffee ground:35g
MCN-200/300 R/BCoffee ground:200/300g800/1,000ml 27/34ozColor:
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VSS-1-OVSize:W145 D160 H230
VAS-1Size:W195 D140 H215
VAS-8006-GSize:W190 D155 H250
VAS-8006-HSVSize:W190 D155 H250
VSS-1206-OVSize:W156 D160 H248
VSS-1TSize:W132 D140 H180
VST-2000BMIN-MAX weight: 2-2,000gMAX count up time: 99minutes 59seconds
VSTM-2000HSV
Scale
Stand
Accessory
Olivewood
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Milk frother
CZ-1 CQT-45100ml 3.5oz
LS-70-OW/PC70ml 2.5ozColor:
Accessory
VUW-35HSV/B350ml 12ozColor:
Glass
VCG-10/15300/450ml10/15oz
SGS-80/14080/140ml2.5/4.5oz
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FIRST WAVE1930s to 1960s
1
3THIRD WAVE1990s to now.
New generation of specialty coffee: coffee progressed to the next stage like wine. Coffee is no longer a bulk produced item. Rather, coffee is blossoming as being a refined article of taste. Coffee has evolved to meet the refined demands of a matured market.
Long distance distribution of roasted coffee became feasible with the development of vacuum packaging, which led to bulk production and mass consumption of coffee. Large corporations, such as Folgers and General Foods, expanded their sales worldwide. At the time, cheap price was of primary concern, so taste and quality took the backseat. Because of this increase in availability, coffee consumption spread among homes and offices worldwide.
2SECOND WAVE1960 s to 1990 s.
Some of the coffee roasters, who no longer could tolerate the marketing by large corporation in which taste or quality had to take the backseat, became independent and started to market their own business. Specialty coffee gradually gained recognition among coffee lovers with discerned taste, which ensued to a global boom of coffee consumption as culminated in the global operation of Starbucks Coffee.
3rd WaveCoffee
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CUP OF EXCELLENCE
+ purity clarity- dirty earthy moldy
+ creamy buttery round smooth - astringent , rough waterly, gritty
+ fruity smoky floral spicy - vegetal, grassy woody, peas
+ sweet clean disappearing pleasantly lingering - bitter harsh dirty, metallic
+ lively, crisp refined firm- sharp, dull hard thin
Clean Cup
+ ripened honey caramel- green undeveloped closed
Sweetness
Acidity
FlavorMouthfeel
Aftertaste+ complexity dimension uniformity richness - simplistic, boring do not like
Overall
+ harmony equilibrium stable-consistent from hot to cold - hollow excessive aggressive, inconsistent change
Balance
1 from SEED to CUPTransparent distribution and traceability improve the quality of coffee.
Flavor of global standardSpecialty coffee is evaluated by its flavors and recognized as a global standard.
Single OriginEnjoy the full flavor of single origin coffee.
2
3Brewing methods and toolsChoose the best brewing method and tool for your best coffee.
4
SpecialtyCoffee
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Order Grind
Pick Up
Drip
Start
Goal
1 Best Brewing systemSimple Operation
Demonstration of making coffee
23Reasonable equipment
Best brewing system for single origin coffee.
Efficient and simple brewing operation for Baristasat peak time.
Attractive demonstration in front of customers eliminates a barrier between the Barista and the consumer.
V60 dripper is one of the most reasonable investments in brew bar equipment
4
V60Coffee Bar
V60Coffee BarMap
V60Coffee BarFlow
Pick Up
Wait
DripDrink
Choose coffee
Grind
1
2
3
4
5
6
7
Order
START
GOAL
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South Korea
The coffee industry is booming and called the coffee bubble.
FinlandHas the highest annual consumption of coffee per person.
EnglandThe origin of syphon coffee.
BrazilWorld s largest producer of coffee.
Norway
Produced the world s first barista champion.
JapanThe country where HARIO equipment originated and continues to grow.
70
U.S .A .CanadaBraz i lCosta R i caCo lombiaE l Sa lvadorAust ra l iaNew Zea landSouth Korea
ChinaTa iwanIndones iaS ingaporeThai landU.K .I re landHol landGermany
Austr iaRuss iaFranceNorwaySwedenFin landDenmarkSouth Af r i caand more . .
HARIO products are used in over
countries and regions.
The heart of third wave coffee.
the USA
GermanyThe origin of paper filters.
AustraliaHost of the 2013 World Barista Championship.
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www.har io. jp