Our ceramic drippers are made from Arita-yaki, a traditional style of Japanese ceramics with a 400 year history. Each dripper is handmade by a local craftsperson and, coupled with its functional beauty, create a stunning contrast between the traditional and the modern. The V60's conical shape allows for deeper layering of coffee grounds, and its spiral ridges and lack of flow restriction allow the user to pour water quickly for a delicate body, or slowly for a heavier flavor.
Note about Saddle: This special glaze offers a variation of pigment giving the dripper color depth and interest. The edges are lighter and the troughs are darker, making for a dynamic finish. Looks incredible in sunlight!
Our Pour-Over Coffee On-Bar Recipe and Brewing Explanation
Coffee is an incredibly complex plant and, when processed and roasted properly, can create interesting and dynamic cups. We here at Sagebrush feel that a conical brewer such as the HARIO V60 is capable of emulating and displaying these interesting flavor profiles the best. This article will walk you through what we do on-bar to make our pour-overs, our pour-over recipe, as well as some tips and tricks on how you can recreate it at home. Primarily, this is a guide for onboarding and training our baristas. But hopefully, at home, you can use what we have as a standardized recipe or kind of launch point for what you can do with pour-overs. Once again, this is a starting point, but the fun of coffee brewing is you then get to tweak and play with it to build your favorite workflow.
