HarioV60 Drip Scale, Matte Pink

Works perfectly, especially if you have a Hario drip stand to go with it. I designed and built my own clone drip stand. The scale doesn't have all the bells and whistles like measuring flow rate, but it really is more than adequate for my v60 pourover routine. It measures accurately and to several pounds.

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 media could not be loaded. UPDATE: Warranty team responded same day and sent a replacement. They said there was a batch that had electrical issues. The replacement is working perfectly so far! Very happy with their service.Original Review:Got this to replace previous Hario V60 that lasted for 10 yrs. I used this under normal conditions, only for pour over coffee.Video shows how the scale has been working after first 2 months:0:00 - 0:16 secs: the scale always starts with "UNSt" displayed whenever I turn on the scale and never zeros unless something is placed on the scale before turning it on.0:16 - 0:42 secs: starting with scale off and something placed on top of it - when I turn on, it still starts with "UNSt" displayed - and it takes 25 seconds to "zero" (my old one would only take a couple seconds)0:42 secs til end: Even after it reaches "zero" the reading starts counting up on its own (without changing anything that is placed on top of the scale).I've been hoping it will just start working - but after a couple more months, it's still the same.Will try to submit a warranty claim . . . hopefully, Hario will respond and make good on their warranty (they make you pay shipping apparently). Otherwise, a few months of use was really not worth the purchase price. Could have gotten a basic kitchen scale for a quarter of the price.

About two years ago I started to get really in to home coffee brewing, moving beyond drip and instant on the quest for a better cup. At some point it became apparent that if I was to continue in my journey I was going to need a scale to really hone my craft. As I researched I decided that I was gonna take the leap and buy something towards the top of the line. After settling on this unit I couldn't be happier.First and foremost, the build quality. This unit is solidly built and despite having an entirely plastic exterior doesn't feel cheap at all. The scale itself has a pleasent heft. This weight, along with the rubber feet on the bottom, keep the scale firmly in place while operating. In a nice nod to space saving sensibility, the scale even has a mounting hole on the back, much like you might expect on a wall clock. Even when not hung up, the scale has a small form factor and is both unintrusive on the counter and easy to stash away.Functionally, the scale delivers as well. The display is easy to read and the built in timer function is invaluable. It's nice to have one less thing to manage when handling your kettle, moving the brew device, and focusing on your pour. The "buttons" (more accurately they are touch sensitive spots) are easy to press and hardly ever misregister even a light tap. The built in auto-off feature ensures that you don't run down the battery while you're off enjoying your perfectly brewed cup. The scale reads and updates quickly, and the decimal level precision is perfect for those who want exacting control over their coffee experienceIf there is one point of weakness with this scale, it's in a particular nuance of the the measuring. When tareing the scale during operation (for instance in between blooming the grounds and pouring) the decimal precision is lost if the brew method you choose happens to be on the hefty side. However, in my experience the quick updating gram level accuracy has been more than adequate.This minor drawback, however, is not enough to warrant even the slightest deduction in score. This Hario scale sits nicely in that price point where you're definitely getting the bang for your buck. Anyone who is looking for a sturdy, consistent scale designed with coffee in mind should not hesitate to pick one of these up.

Good Product!It works perfectly, reacts to touch modes in a second or so. That's a good feature, so no accidental touches.For me it's better than various smaller, espresso machine fitting, 100% coffee / espresso designated models. With this one I can also use it for non-coffee / small amounts / kitchen uses. E.g., a larger bowl fits and does not obscure reading the display.Works like a charm, of course, for my accurately measuring coffee beans for my pour-overs, especially with the built-in timer !

Takes a sec to display weight, but for an amateur coffee maker at home, this is more than enough speed and accuracy

I thought I’d pay a few extra bucks for a swanky blue scale. But I can’t keep this thing in good conscience.No backlight, no auto start for timer, runs on batteries instead of USB, scale doesn’t display 0.0 decimal accuracy when the Hario brand brew station is placed on it… that last one makes no sense to me but anyway. Not sure what’s going on at hario but I found a much better scale for 1/3 the price.

La verdad que la bascula es bastante precisa. Y que tenga el timer integrado es un gran plus, ya no tengo que depender de mi celular para ello. Una cosa que me gusta es que la bascula te indica cuando esta en una superficie inestable, asi te das cuenta y mejoras la precision.Si va a comprarlo, sepa que realmente sirve y cumple con su proposito. No le quedara mal.Lo que le criticaria es que la pantalla no tiene luz interna, por lo que podria ser engorroso si hay sombras tapando la pantalla. Y el plastico podria ser de mejor calidad.

An accurate, sensitive and not too expensive scale with timer to help you brew excellent coffee.