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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

60°Angle

V60?Why

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:

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

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

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

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:

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

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Olivewood

Milk frother

CZ-1 CQT-45100ml 3.5oz

LS-70-OW/PC70ml 2.5ozColor:

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VUW-35HSV/B350ml 12ozColor:

Glass

VCG-10/15300/450ml10/15oz

SGS-80/14080/140ml2.5/4.5oz

FIRST WAVE1930’s to 1960’s

1

3THIRD WAVE1990’s 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 Wave

Coffee

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

Order Grind

Pick Up

Drip

Start

Goal

1 Best Brewing system

Simple 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

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.