Making pour-over coffee is one thing. Mastering the art of the pour is another. Pour-over coffee makers require not only the right temperature water and grind, but a steady and consistent pour technique. Pour too fast, and the coffee will taste under-extracted. Poor too slow, and the water will not be the right temperature. Poor unevenly, and some grounds will be over-extracted. Others will be under-extracted. The Hario V60 Buono is a water kettle designed with pour-over coffee (specifically the Hario V60) in mind. I’ve used this kettle with both my plastic and copper Hario V60s for quite some time.