Free
With the purchase of this machine
Free
With the purchase of this machine
Hario
HARIO W60 Dripper With Filter PDC-02-W - 4 cups
Description
The W60 Dripper has arrived, developed in collaboration with the 2013 World Barista Champion, Pete Licata! The W60 is a next-generation dripper that continues the tradition of the V60's spiral ribbing. The mesh filter features a flat base that won't obstruct the flow of ground coffee, allowing you to fully extract all the flavour from your light-roasted coffee beans. You can brew your coffee with a paper filter just like with the V60, or only using the resin mesh.
4 Cup(s)
W60 : a New-generation Dripper Designed by a Champion Barista
Brewing With the Hario W60
There are three ways to use the W60:
- With the permanent flat filter: for a even brew with a small amount of residue in the cup.
- With the permanent flat filter and a conical paper filter underneath: Double filtration produces a very clear coffee, but full of flavour despite its colour.
- With a conical paper filter: exactly the same as with a V60, for a result that's a little rounder in the mouth than the V60.
Use freshly ground coffee beans to enjoy the full flavour of your coffee.
Use a standard filter grind (fairly coarse), as with a V60, if you are using a paper filter alone.
A finer grind is required for the flat bottom permanent filter.
In terms of brewing time, the paper filter only needs about 2.5 minutes, the permanent filter about 3.5 minutes and the permanent filter with paper filter about 4 minutes for complete brewing.
Pete Licata's Recipe for the W60 Dripper
Hario (meaning "King of Glass") is a Japanese company that has been specialising in tableware since 1921. Hario rapidly gained notoriety thanks to its range of teapots and famous vacuum coffee makers, also known as a "Syphon coffee makers".
Hario® is recognized by the greatest baristas as the best coffee 'filtering process' for taste: the company has made its mark as providing THE highest quality standards.
The type of roast will affect the balance of flavours (bitterness, acidity, sweetness, etc.) and reveal the aromas of the terroir to a greater or lesser extent.
The more the coffee is roasted the more its colour will change (from light to dark). The darker the roast, the more the aromatic notes are lost in favour of the roasting notes.
All our coffees have been placed in a colorimeter by our experts in order to compare the roast intensity.
The aromatic groups describe the tasting notes of your cup (hazelnut, chocolate, peach, white flowers, etc.).
If you don't know what your coffee profile is yet, we advise you to start with the most appreciated aromatic groups: rich & sweet or woody.
Please Note: this is not a flavoured coffee but aromatic notes noticed upon tasting.
The dominant aromatic group represents the most perceptible notes and the secondary group, the more subtle notes present in the cup.
Traditional Coffees (classic and superior) are the most common in the various distribution channels.
Specialty Coffees (rated 80-100) are among the best coffees in the world and represent less than 10% of world production. These are flawless coffees that offer unique tasting notes from one terroir (or even plot) to another.
Attributed by “Q Graders”, a coffee's /100 score is determined by the quality of the beans and the result in the cup. It is advisable to progressively move towards coffees with higher scores.
