Scale

After using an American Weigh 2kg scale for a while, I got frustrated with it turning off before I was done making coffee, or getting stuck on 0 and failing to measure after taring it, so I decided to step up a bit to a dedicated coffee scale. This works so much better than the American Weigh. It never turns off when I don't want it to, never gets "stuck", is far more consistent (less "hunting", it stabilizes more quickly). It takes all the frustration out of making coffee by hand. The timer is a great bonus, as it saves me needing to pull out my phone (or on weekends I can make coffee in my pajamas with my phone still on my bedside table). The only downsides are that it drops to 0.5g precision above a certain point (though within the range you're likely to use for measuring out beans or grounds, it gives 0.1g precision, so no problem), and that it only reads out in grams (so it's not as useful as a general purpose kitchen scale, if you have recipes in Imperial units). But for dedicated coffee making, it's cake.

UPDATE: After removing batteries and reinstalling, the scale reset and is now working very nicely. Before doing so, I looked at numerous reviews on both Amazon and extensively on the Internet. I found that Hario remains one of the top-rated scales for accuracy, ease-of-use, ideal size, quality build, etc. I recommend giving Hario a try before purchasing a less expensive unit. After all, the Hario V60 is not cheaply priced for a reason. Prior review: Nice coffee scale. However, it began malfunctioning 8 months after purchasing and using it very lightly only once a day. Other reviewers have noted similar behavior. For the cost of this unit, one would expect reliability for a much longer period of time. I’m replacing this unit, but not with this same brand.”

The Hario V60 scale and timer is right off the bat a solid unit. The batteries last forever and you'll get a durable, reliable precision worthy of the Hario name. And trust me, the Hario name is trumpeted enough it's like those people who will only drive on Goodyear tires when Yokohama tires absolutely kick butt also. Time and temperature are critical for great cooking, and the same could be said for specialty coffee preparation. When I say specialty coffee I do not mean snooty, upscale coffee, I mean the kind of coffee we as a culture are evolving into now that the days of oil in your cup are almost over. Trust me, a lot of Starbucks and Peet's and other purveyors are really just the "new" oil in your cup and their product is medium quality at best. If you are still getting your coffee from a reservoir or some sort of holding system, understand this: coffee is meant to be brewed and drunk fresh. No holding time, no sugar (some of the beans out there are so sweet you would put your ordinary go to amount of sugar in it, taste it and know it was too sweet) and milk not cream. Why mild and not cream? It's technical, but it's called 'the protein bridge.' Most baristas will not know what that means. If you find one who does, stick with them and ask them for a pourover and if they do it right (no guarantee they will) you will understand you can never go back to drip coffee ever again. Hey, I didn't start the revolution of coffee, somebody else did, but I sure don't want to lose that war and neither do you. There are big, big changes going on in the coffee world, and you want to be a part of the change. So, you personally do not have to get a Hario V60 right now, but you eventually should and you should also eventually learn to source, grind, weigh, time the brew and serve properly your own cup of coffee and there is a very, very important reason why. Because your barista won't. Big coffee chains and little ones are interested in money, not serving the best product possible, though they say they are. Only a small percentage of the dozens and dozens of baristas I have tested throughout the bay area (San Francisco) have gotten better than a D on the proper pourover process. Why is this important, because if you don't miss a step, the cup you enjoy (and most people don't even know how coffee should be drunk, truthfully) is in a word, transcendent. You need to get on to the fact I have that you have been severely under served by your coffee industry in general for a long, long time for a simple reason: ..you can still make a lot of money serving absolute crap and there are very, very few other (except for perhaps the software business) businesses - not even the food business can pass this test most of the time - can do that. There are a gillion convenience stores that will witness for me to this fact. Some of you will too. Why all this hustle and bustle about coffee? Oh, my friends, it's for the most special reason of all. It has finally gotten out, after years of divisiveness between coffee connoisseurs and coffee consumers that coffee is, and always was, the most complex and sophisticated flavor on the planet in all history, and for a long, long time to come. This sole and single fact has driven the coffee consumption of the planet from half a billion cups in 2012 to a trillion cups today. Yes, a trillion cups of coffee are consumed on Earth every year. This staggering metric is confession to the relationship we all have with the coffee bean. It goes way back, it has big mojo. Because we have had such a ritualistic and long lived relationship with this one flavor more than any other flavor in all time, it isn't until now we are elevating ourselves culturally through what we drink. I don't think all of you will agree with me, but the age of the end of alcohol as the number one go to beverage is at hand and coffee is the winner for all time. That is why the bean has been more fully dimensionalized only this late in culture due to the realization of this. Those dimensionalizations have taken the form of coffee kambutcha (which is kind redundant because coffee is already a fermented food and just enough fermented not to need 'kambutchalizing') but those of you addicted to sensory front kicks on your tastebuds, and its evil sidekick 'under-flavoring' can take a pass on my advice. So unless you are a geek like me and would buy a Brewista II over a Hario, just for the slight added features but didn't want to afford the price differential, the Hario V60 can be a well deserved choice. The Lone Comic circleR

The timer is very handy if you are a fanatic about espresso extraction times -- it counts up from zero rather than counting down, and displays 1/10 second intervals, so you can gauge when to stop extraction (if time is your main concern). The buttons are sealed (capacitive sensors) so spills aren't a problem for them. I haven't spilled on the display so I don't know if it's perfectly sealed, and I haven't dropped anything on it, so I don't know how well it handles shock. The taring is perfect and the measurements are repeatable; however, while it displays in 0.1 gram increments, its accuracy in the espresso range (20g or so) is only +/- 0.2g and so you can rely more on its repeatability than on its absolute accuracy. I'm not *that* picky, so it's fine. The only cosmetic ding I see is that it doesn't sit perfectly flat, but using 4 adhesive-backed silicone/sorbothane dots as feet fixes that very nicely. For bakers, its 2kg limit is fine for recipes up to and including the 3kg boules from the book "Flour, Water, Salt, Yeast" (just measure the ingredients separately into lightweight containers rather than into one glass big bowl where you are re-taring after each addition). The platter is a bit small, but that just means that the lightweight containers you use should have smallish bottoms. So, it's not perfect, and made in China (I don't like to pay $$ so company execs can make $$$$$ trading on prestigious brand names while paying crap wages and avoiding environmental regulation). However, it's a decent product and useful for both coffee and baking.

I use the scale everyday to weight my coffee shot and also time the grind. It is accurate and allows me to pull a consistent shot everytime. A neat addition to my Home Coffee Empire.

Ich habe mir diese Waage gekauft als Ergänzung zu meiner Heimbarista-Ausrüstung. Da ich eine Handhebelmaschine verwende sind, je nach Kaffeesorte, Unterschiede von 0,2 - 0,3 Gramm schon entscheidend für Gelingen oder Misslingen des Kaffees. + Die Waage ist sehr genau, der Metallfilter wird immer mit 18,6g Eigengewicht gewogen. + Die Waage ist schnell, es dauert nur wenige Sekunden, bis das Gewicht angezeigt wird. + Die Timerfunktion ist durchaus hilfreich + Nicht zuletzt finde ich das Design sehr ansprechend. +/- Die Reinigung ist mitunter etwas mühsam, da sich Staub oder Kaffeemehl am Rand unter der Wiegeauflage sammeln können. Aber das ist kein großes Problem. Achtung: Die Waage hat ein Mindestgewicht, also nicht erwarten, bereits 0,1g angezeigt zu bekommen. Auf Gewichtsbereich achten (ab 2g) Bei schräger oder wackeliger Oberfläche wird gegebenenfalls "UNST" im Display angezeigt. In diesem Fall die Waage neu ausrichten und den On/Off-Schalter erneut berühren.

Precyzyjna. Bardzo wygodna pomimo, że kompaktowa :)

Good product for a great price. Good accuracy and timeliness when brewing pour over.

Sem dúvida, há muitas outras balanças com preços acessíveis disponíveis no mercado. Contudo, para os que aderem à Terapia do Café e que valorizam essa deliciosa alquimia e todo o ritual para se extrair o melhor do grão, afirmo que vale o investimento, porque, além de linda e acompanhar a linha da marca, tem também o cronômetro disponível em sua tela, o que facilita o processo. É um luxo, tal como toda a linha Hario, que oferece tantos outros produtos para que o mencionado ritual fique ainda mais harmônico.