It’s unsettling to discover that your coffee’s temperature has dropped minutes after serving during the cold months. It’s not unreasonable to desire hot coffee be hot – for flavour and comfort. Because, as Barry Green, a Yale University professor of taste perception, explained to Live Science, “hot coffee releases more aromatic compounds than room temperature coffee… [and] milk, which is frequently served alongside coffee, tastes worse at room temperature.” A lukewarm cup of coffee can ruin a morning — and reheating it on the stove or in the microwave eliminates nearly all of the beverage’s benefits.
You can get up and make another cup, but this will add an additional 15 minutes of labour if you’re using the pour over method. So, what is the solution? After months of battling this seemingly insignificant issue, I discovered a simple and affordable solution: the Hario V60 insulated server. It’s an insulated stainless steel server that was designed specifically for use with the V60 pour over dripper — though it also works well with an AeroPress and can be used as a regular thermos.
As a result of the pandemic, more people are working from home, and some have purchased aspirational home and kitchen appliances. However, there is something to be said for the Hario server, which is pragmatic in these trying times. It’s more durable than other carafes I’ve used, and the double-wall interior makes it sleek and ergonomic. It’ll enhance your routine by providing you with fresh coffee well into the afternoon.
Examining the V60
I took temperature readings inside my Hario server at 30-minute intervals following my prefered brewing method: the pour over (which is demonstrated in the above video). Simply place a dripper directly on the carafe’s opening — or on top if you’re using an AeroPress. After brewing, replace the carafe’s lid tightly.
Hario coffee server with a built-in dripper
The Hario V60 server is compatible with the Hario V60 coffee dripper. Featured image courtesy of Harrison Malkin/Mashable
I used a full cup of coffee (600 millilitres) and took care not to tamper with the switch or gasket, which keeps the vacuum sealed. Additionally, I preheated my mug prior to serving, which I believe is a great idea in the winter. If your mug is frozen, the server’s benefits are reduced and the temperature of your coffee decreases. However, with my second and third pours, I succumbed to laziness and drank it straight.
When I checked in at the 30-minute mark, the temperature had remained nearly constant from the start of the brewing process. And 90 minutes later, when I poured a cup with my lunch of roasted vegetables and an open-faced sandwich, my coffee was still hot and delicious. Unlike a hot plate, stainless steel servers rely on the beverage’s original heat, which eliminates the odd burnt aroma and taste.
When I returned home from the gym hours later, I discovered the coffee was still warm enough to drink — an unexpected bonus with my post-workout snack. Having hot coffee for this long is ideal, and significantly longer than I was accustomed to with the glass Hario server.
Because the glass carafe actually shattered when it fell on the floor of my kitchen, the stainless steel model is a significant upgrade in terms of durability and utility. My current server, on the other hand, loses points for its heaviness and clunkiness in comparison to the glass one. Pouring can feel wonky because coffee leaks into the back of the server and you must invert the carafe to catch every drop.