Hario W60

The Legacy of the 60-Degree Cone To understand the Hario W60, one must first respect the Hario V60. This icon uses a 60-degree angle and deep spiral ribs to keep paper filters from clinging to the walls, ensuring water flows through the center of the coffee bed. It demands precision. The W60, developed with World Barista Champion Pete Licata, aims to expand this heritage by introducing a teacup-shaped body and a flat-bottomed mesh filter, promising versatility that its predecessor never sought to provide. Triple-Threat Extraction Methods The W60 functions as a hybrid tool. Using a paper filter alone, it mimics the V60 but yields a slightly juicier, more solid body thanks to wider ribs that create additional space for airflow. The secondary method utilizes a resin mesh filter, creating a flat-bottomed brewing environment. This shift changes the extraction physics entirely, producing a cup reminiscent of a French Press but with more clarity. Finally, combining both filters offers a dual-stage filtration that aims for sweetness but often results in a stalled, muddy extraction. Analysis of the Flavor Profile The mesh-only method introduces significant sediment and oils, creating a grainy, chocolatey mouthfeel that lacks the crystalline acidity V60 purists adore. When using both filters, the micro-fines from the coffee bed quickly clog the paper, extending brew times by a full minute. This over-extraction mutes the brightness, leading to a flatter, weaker intensity. While the paper-only method remains the strongest performer, it offers only marginal gains over the original ceramic V60 design. Verdict: A Specialist’s Curio The Hario W60 is not a "V60 killer." It is a gadget for the curious. For those new to specialty coffee, the flat-bottom mesh provides a forgiving entry point with easier flow control. However, seasoned practitioners will find the increased brew times and sediment-heavy cups frustrating. At a higher price point than the classic, it stands as an interesting experiment in versatility rather than a necessary evolution of the pour-over craft.