Coffee Circle Hario Switch 02 & Coffee Gift Set

What Makes This Dripper So Special?

The heart of this dripper is the switch at the base that gives it its name. Inside the silicone holder is a small stainless steel ball that blocks the flow. Instead of the water running through the coffee bed immediately, as with the classic V60, it remains in the filter for the entire brewing time (immersion method). After about two minutes, simply press the lever: the ball clears the way and the coffee flows into your vessel, perfectly filtered.

Why is the Switch so Useful?

The biggest advantage is reproducibility. Since the coffee floats completely in the water, every coffee particle is extracted absolutely evenly – without any complicated brewing techniques. This makes the Switch the ideal companion for anyone who wants to enjoy an excellent cup of coffee in the morning without much effort, one that tastes just as good every time.

The Advantages: Hand Filter Meets Immersion

Combining these two methods gives you some key advantages:

• No over-extraction: You have full control over the contact time.
• Clean cup profile: Thanks to the paper filter, no fine coffee sediments end up in your cup, as is often the case with a French press.
• Flexibility: If you leave the switch open from the start, you can also use it as a normal V60 hand filter for classic pour-over.

The Right Tools for your Coffee

A good cup of coffee isn't a science – but the right tools make a real difference. Our hand-picked selection of coffee and espresso accessories will help you get more out of your beans.

Simple and elegant

The perfectly shaped V60 coffee pot from Japanese company Hario is heat-resistant and can be used both for preparing filter coffee for several cups and for stylish serving.

All Hario V60 hand filters fit perfectly on the Hario serving jug. Nothing goes wrong and the preparation looks chic too. With the Hario Server, you can easily prepare coffee for several people using a cup filter.

Design that Stays in the Family

With its wave-like curves, the Hario V60 Range Server fits perfectly into the V60 series. It looks great alongside the Buono kettle and porcelain filters. The rubberized glass lid supplied with the Hario V60 Range Server seals the jug opening reliably and keeps the coffee warm for longer.

The Right Tools for your Coffee

Ein guter Kaffee braucht keine Wissenschaft – aber die richtigen Werkzeuge machen einen spürbaren Unterschied. Unsere handverlesene Auswahl an Kaffee- und Espressozubehör hilft dir dabei, mehr aus deinen Bohnen rauszuholen.

Japanese Paper for Unadulterated Flavor

The very fine, high-quality Japanese paper is bleached and imparts significantly less of its own flavor to the coffee water than all other common filters we have tested. Hario filter paper allows aromas to pass through unhindered and binds the fats and oils contained in the coffee. For an authentic coffee taste, it is still important to rinse the filter with hot water before brewing coffee. This ensures nothing stands in the way of an optimal filter coffee experience! Hario paper filters are available in two sizes, which fit the Hario v60 porcelain filter 01 and 02 respectively.

Looking for the Right Grinder?

We have reviewed and thoroughly tested nine hand coffee grinders to help you find the right one for your needs.

The Perfect Balance

Karibu is the golden standard of the coffee world: smooth yet aromatic, harmonious and always exciting. It tastes of fine chocolate with a hint of cinnamon and is very low in acidity.

Tips for Preparation

Karibu tastes best when brewed using a classic filter coffee machine or French press. This high-end blend is ideal for fans of complex, exciting flavours who like to enjoy their coffee pure.

The Best of Three Coffee Regions

This high-quality 100% Arabica blend combines the best characteristics of three coffee regions: Ethiopian sweetness reminiscent of dark chocolate, Brazilian spice that gives the coffee depth, and Kenyan fruitiness that gently shines through in the finish.

Working Together for Quality – and Better Prospects for the Future

The Brazilian component comes from the APAS cooperative, which has created a high-quality APAS blend especially for us. We have maintained a close partnership with the organisation, which now includes 71 farmers, since 2018. Together, they focus on quality, craftsmanship and sustainable methods – from harvesting to processing.

The Ethiopian component comes from the region around Agaro in western Ethiopia, from the Buture cooperative, with which we have already collaborated on our local projects. Together, we have invested in a washing station, enabling the 630 farmers to produce and export washed coffee.

Kenyan coffee comes from the Rungeto cooperative, an association of over 850 coffee farmers. The SL28, SL34 and Ruiru 11 varieties grow at an altitude of around 1,750 metres. They are cultivated on volcanic soil with a high phosphorus content, which gives them their typical Kenyan liveliness.

The coffee cherries are delivered to one of three washing stations, including the Kii Factory, located at the foot of Mt. Kenya. Since 1995, it has been processing specialty coffee with a clear focus on quality. The fresh glacier water of the Kii River, fed by the snow-capped peaks of Mt. Kenya, is used to process the cherries. In recent years, the cooperative has invested specifically in improving its processing methods with the aim of further enhancing the exceptional quality of its coffees.

If Tea were Coffee

If tea were coffee, it would be called Yirgacheffe. This Ethiopian Washed Arabica is our highlight for all those who appreciate fine and complex aromas. Mild and harmonious, this single origin will win you over with its subtle vanilla and blackberry notes.

Harvested and Processed by Hand

Tero Farm is situated in southern Ethiopia, near the Sidamo region in Guji. The coffee cherries are harvested and sorted by hand by the approximately 800 farmers. At the washing station, they are separated from the pulp, washed and then dried in the sun whilst being turned regularly and carefully – this gives the coffee its clear, delicate flavour profile. A particular highlight? As no chemical fertilisers or pesticides are used, the farm is also organic-certified under the DE-ÖKO-001 standard.

Traditional Cultivation in the Interests of Nature Conservation

Yirgacheffe is grown in shady forest gardens in the southern mountains of Ethiopia. Thanks to the cool, high-altitude climate, the coffee cherries ripen more slowly and have more time to develop their characteristic, fruity and spicy flavor. Traditional cultivation in forest gardens also has advantages in terms of nature conservation: the plants have a higher natural resistance to pests, plant and species diversity is preserved and the method of cultivation provides natural protection against erosion.

Tips for Preparation

All types of filter coffee preparation are suitable for preparing Yirgacheffe coffee. When prepared with a hand filter, fruity-sweet nuances tend to come to the fore, while a French press, for example, emphasizes floral-spicy aromas. Yirgacheffe is best enjoyed pure, as this allows its flavor to develop optimally.

Like a Cosy Evening by the Fireplace

Buna Dimaa tastes like a cosy evening by the fireplace: roasted nuts and creamy cocoa ensure moments of comfort and relaxation. You can expect an intense yet pleasantly low-acid filter coffee that never lets you down – no matter how you combine it.

Tips for Preparation

The dark and classic roast is perfect for those who prefer strong roasted aromas or enjoy their coffee with milk (or milk alternatives) or sugar. Buna Dimaa is best prepared in a fully automatic coffee machine, a classic filter coffee machine or a French press.

A Low-acid, Strong Blend from Three Countries

Buna Dimaa is a blend from three countries: selected beans from Colombia, Ethiopia and Peru have been combined to create the perfect flavour combination.

Around 40 % of the beans come from Colombia and provide the sweet caramel notes. The coffee grows in the highlands of the Sierra Nevada under ideal conditions: certified organic, slowly ripened and particularly low in acidity. Another 40 % comes from the Limu region in Ethiopia. The beans are grown there in forest gardens at an altitude of around 2,000 metres, surrounded by trees and natural vegetation. This ensures a delicate freshness and a slight spiciness that brings the blend to life. The remaining 20% comes from Peru, which also produces excellent quality specialty coffee. The special care and dedication result in beans with a delicate chocolate note that rounds everything off. In the cup, Buna Dimaa has a pleasant nutty and caramel flavour and impresses with its balanced yet strong character.

Sustainable Farming in Harmony with Nature

The beans for Buna Dimaa come from direct collaboration with three selected cooperatives. In Colombia, 88 coffee farmers are part of the Coocafe cooperative, with whom we’ve maintained a close partnership since 2016. Almost a third of the members are women. They grow their coffee organically, place great importance on working in harmony with nature, and work together to improve the livelihoods of their families.

The Ethiopian component of the blend is sourced from the Bikila Ibsa cooperative. A total of 1,138 farmers produce and process the coffee there with great care, by hand and with years of experience – at an altitude of 1,950 metres. Since the construction of a new washing station and the introduction of quality training for producers, the quality of the coffee has improved even further.

The family-run business Negrisa in Peru also places great emphasis on outstanding quality. They have been cultivating specialty coffees for over 15 years. To ensure full control over the quality of their coffee, they have chosen to bring cultivation, processing, and export together under one roof. With passion, experience, and meticulous care, they continue to bring the flavour of Peruvian coffee to the world.