Since its debut at the World Brewers Cup, the Hario V60 has become an emblem of precision and craftsmanship within the specialty coffee community. This versatile brewer, known for its cone shape and spiral ribs, has inspired countless brewing techniques and recipes. Professionals and enthusiasts alike have embraced the V60 for its adaptability and quality, driving innovation in manual pour-over brewing methods. Its impact on competitions and home setups is undeniable, influencing both beginners and experts to refine their brewing skills.

The Rise of a Brewing Icon

The journey of the Hario V60 began with a Japanese company that initially specialized in laboratory glassware. By the 1940s, Hario ventured into coffee equipment manufacturing, eventually unveiling its first conical brewer. The introduction of the ceramic V60 in 2004 marked a significant milestone, capturing the attention of coffee professionals and enthusiasts globally. Today, the V60 is available in various materials, enhancing its versatility in aesthetics, heat retention, and recipe development.

The V60's design revolutionized pour-over brewing. Its cone shape ensures optimal brew bed depth, while the spiral ribs prevent the filter from sticking to the sides, allowing for better water flow. Experts like Masha Zanozina, a head judge and educator, highlight its accessibility and popularity among baristas and home brewers. Matt Winton, a World Brewers Cup Champion, emphasizes its role as a go-to device for beginners due to its superior design and quality. Elysia Tan, a seasoned competitor, notes how the V60 became a standard tool in cafes and competitions, fostering creativity and experimentation in brewing methods.

Precision and Innovation in Pour-Over Brewing

The Hario V60 has not only influenced daily brewing routines but also made a significant mark in competitive arenas. Six winners of the World Brewers Cup between 2011 and 2021 utilized the V60, solidifying its reputation as a top-tier manual pour-over device. Advanced techniques, such as Tetsu Kasuya’s 4:6 method and Matt Winton’s five-pour recipe, have emerged from these competitions, pushing the boundaries of what is possible with this brewer.

Masha observes that competitions encourage baristas to experiment with ratios, grind sizes, water chemistry, and temperatures, leading to more precise and flavorful extractions. The V60’s design elements—its 60-degree angle, spiral ribs, and single outlet—enable users to control agitation and flow rate, resulting in a wide range of brewing outcomes. Elysia highlights the growing technicality and data-driven approach in coffee brewing, driven by diverse perspectives from various backgrounds. She adds that the V60’s versatility allows both novices and experts to explore new brewing methods, emphasizing the importance of understanding the six main brewing variables: coffee-to-water ratio, grind size, time, agitation, water quality, and temperature. Ultimately, the V60 continues to inspire creativity and innovation in the world of specialty coffee.