Heat-resistant copper kettle for use on stovetop. Clear-lacquered exterior to prevent tarnishing or patina with nickel-plated interior for food safety. Ideal for pour-over coffee. Natural wood lid knob and brass handle. Made in Japan since 1921. (
In the 1930s, the drip cone pour-over was proven by M.I.T. scientists as being the best method for brewing coffee. Meanwhile, Japanese brand Hario, founded in 1921 with a catalogue of laboratory glass, segued from science to coffee with their line of coffee products. With its slim, gooseneck spout, this copper kettle with nickel-finish interior allows for greater pour control than the typical teapot. Place it on the stovetop to brew up water for your morning cup of coffee, then leave the gleaming copper kettle out for beautiful display.
Hand wash. Do not place in dishwasher. For use on gas, electric, radiant or sheathead stovetops only.
Place the kettle on the stovetop, ensuring that the flame does not expand over the kettle and discolor the metal. Boil over low heat.
Always boil a full pot of water to prevent discoloration when heating, however, do not fill kettle with more than 0.7 L (3 cups) at a time. Overfilling the kettle can cause water to spill out, causing burns.
To clean: Remove all stickers and labels, then thoroughly clean kettle before first use. Wash with a soft sponge and mild detergent to protect the clear-lacquered surface. Do not use cleaning agents containing chlorine. Over time, residue from tap water, such as magnesium and calcium, may build up to create white spots on the interior of your kettle. This is not harmful to your health.
Hario was founded in 1921 to provide glassware to laboratories. In the 1940s, founder Hiromu Yasuhiro believed that the company's heatproof glass would work well for the growing coffee and café industry in Japan, and he was right. Today, Hario remains one of the most respected producers of laboratory and coffee products. The company is run by the original founder’s son, CEO Sibata Yasuhiro.
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