A kettle like a Hario Buono with a thin spout is a very important tool to use when doing pour over brewing. It's built pretty tough. You can transfer hot water into it or boil water right inside. The Buono is one of those standard tools you see in most cafes that do pour over.
I wasn't sure what to think of this kettle when I first reviewed it. What's it for anyway? It seemed pointless.
I changed my mind. If you want to get good results from pour-over brewing, you need to control the flow of water, you need a tool to master a pouring technique. You will need this Buono stainless steel kettle. I looked for any other type of kettle that could do the same thing, and short of pinching the spout on my electric Pino kettle to be a bit narrower (it sorta works), the Hario Buono is it. Although we haven't tried it, Hario's website says it will work with an induction stovetop. We normally just transfer hot water into it right before pouring. If you choose to boil your water inside of the Buono, be careful, since we have heard of the spout turning into a water fountain if the kettle is left to over-boil .
If you want to brew in a Hario V-60 type dripper, or even in a Chemex, you should consider this. For good results you need to pre-wet the grinds for 30 seconds with a minimal amount of water, then begin a slow, even pour from the center outwards. It's best not to pour directly on the filter, and often I must pour in stops-and-starts to draw out the infusion time to around 2:00-3:00.
I find all that nearly impossible to do without a gooseneck kettle like the Buono. For brewing with drippers like the V60s, Bonmacs, Kalitas, etc. the Buono and some of the technique above will improve results. When brewing with immersion brewers like a Clever Coffee Dripper or French press it is unnecessary. There are a lot of brewing videos on the internet, including a few made by us...like this one.
Click here for brewing basics.