Hario Glass TCA-5, SCA-5, NXA-5 manual Cup

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the refined demands of a matured market.
1990’s to now.
THIRD WAVE
THIRD WAVE COFFEE
FIRST WAVE
1930’s to 1960’s
Long distance distribution of roasted coffee became feasible with the development of 1vacuum 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 and taste or quality were took the backseat. In this way, coffee consumption spread among the homes and offices worldwide.

SECOND WAVE

1960’ s to 1990’ s.

Some of the coffee roasters, who no longer could tolerate the marketing by large corporation2in 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, w h i c h e n s u e d t o a g l o b a l b o o m o f c o ff e e consumption as culminated in the global operation of Starbucks Coffee.

New generation of specialty coffee: coffee progressed to next stage like3wine.

Coffee is no longer a bulk produced item. Rather, coffee is blossoming as being an refined article of taste. Coffee has evolved to meet

Clean Cup

Balance

Acidity

+ purity

+ harmony

+ lively , crisp

clarity

equilibrium

refined

- dirty

stable-consistent from hot to cold

firm

earthy

- hollow

- sharp , dull

moldy

excessive

hard

 

aggressive , inconsistent change

thin

Mouthfeel

CUP OF

Flavor

+ creamy

+ fruity

buttery

smoky

round

EXCELLENCE

floral

smooth

spicy

- vegetal , grassy

- astringent , rough

 

waterly , gritty

 

woody , peas

 

 

 

Aftertaste

Sweetness

Overrall

+ sweet

+ ripened

+ complexity

clean disappearing

honey

dimension

pleasantly lingering

caramel

uniformity

- bitter

- green

richness

harsh

undeveloped

- simplistic , boring

dirty , metallic

closed

do not like

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Contents SPECIALTYCOFFEE Brewing methods and toolsCUP WHY V60? V60 Dripper Hario Syphon Syphon Coffee Tool Professional Barista Tools Pour Over Brew BAR Demonstration of making coffeeBrew BAR

TCA-5, NXA-5, SCA-5 specifications

Hario, a renowned Japanese manufacturer, is known for its high-quality glassware and brewing equipment, particularly in the specialty coffee arena. Among its range of products, the Hario Glass SCA-5, NXA-5, and TCA-5 stand out for their innovative designs and exceptional functionality, catering to coffee enthusiasts who value precision and aesthetics in their brewing processes.

The Hario Glass SCA-5 is an impressive coffee server that features a beautiful, heat-resistant glass construction. One of its main characteristics is its ability to maintain temperature, allowing coffee to stay warm for extended periods without tasting burnt. The SCA-5 has a 600 ml capacity, making it ideal for brewing multiple cups of coffee. Its broad, stable base and ergonomic handle enhance ease of use, while the drip-free spout ensures clean pouring, preventing spills and messes. Additionally, the design incorporates a wide mouth opening, which simplifies cleaning and allows for easy pouring.

Complementing the SCA-5, the Hario NXA-5 is a notable addition to any coffee lover's collection. This pouring kettle, made of high-quality stainless steel, is engineered with precise temperature control in mind. Featuring a gooseneck spout, it allows for controlled, steady pouring—a crucial factor in brewing techniques such as pour-over, where water flow significantly impacts extraction. The NXA-5 has a capacity of 900 ml, making it suitable for both casual and more serious brewing sessions. Its heat-resistant handle provides comfort and safety, ensuring that you can pour hot water without the risk of burns.

The Hario TCA-5, often referred to as the "Syphon Coffee Maker," is a unique brewing method that showcases both style and technique. This visually captivating device brews coffee through a siphoning process, creating a theatrical presentation that coffee enthusiasts adore. The TCA-5 consists of a heat source, two chambers, and a vacuum effect that draws water through coffee grounds, ensuring full extraction of flavors. The glass construction allows users to observe the brewing process, enhancing the overall experience. The innovative design ensures an even temperature distribution, contributing to a flavorful brew with distinct characteristics.

Together, the Hario Glass SCA-5, NXA-5, and TCA-5 form a perfect trio for creating an elevated coffee brewing experience. Their thoughtful designs, superior materials, and innovative technologies cater to both novice and expert brewers alike, allowing everyone to indulge in the art of coffee making while enjoying the aesthetic pleasure of high-quality glassware. Whether seeking practicality, precision, or a unique brewing adventure, Hario offers a diverse range of products that delight coffee lovers around the world.