HARIO W60 Dripper With Filter PDC-02-W - 4 cups

HARIO Dripper W60 PDC-02-W

W60 : a New-generation Dripper Designed by a Champion Barista

To design this W60 dripper, Hario collaborated with Pete Licata (2013 World Barista Champion and 2011 US Barista Champion).

The dripper is made from porcelain, with a different shape to the V60. The higher placement of the grooves in this curved dripper promises more efficient extraction.

With this product, Pete Licata wanted to offer a more versatile dripper than the V60, the basic inspiration for the W60.

The W60 dripper is fitted with a permanent filter with a flat bottom, which allows ground coffee to circulate freely even if it is lightly roasted.

With the flat bottom filter, the hot water reaches every particle of coffee and extracts all the flavours of your coffee.

The coffee can move freely through the filter, thanks to the fine mesh that allows movement.

The Hario W60 can be used in three different ways, depending on the desired result.

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

Don't forget a gooseneck kettle and a scale suitable for pour over coffee. You can place your W60 dripper on a suitable cup or carafe.

The temperature of the water will depend on the roast of your coffee: for a very light roast: between 93°C and 96°C, for a light roast: 93°C, for a medium roast: between 90°C and 93°C.

- With permanent flat filter and conical paper filter

30g ground coffee (medium grind, finer than for a V60), 500 ml hot water.

To pre-infuse, pour 70g of hot water over the ground coffee and wait 30 seconds.

Extraction: between 4.20 and 4.45 minutes (pour the hot water in 100g doses, pausing for 5 to 10 seconds between each pour).

- With the permanent filter alone

20g ground coffee (medium grind, finer than for a V60), 330ml hot water.

To pre-infuse, pour 50g of hot water over the ground coffee and wait 30 seconds.

Extraction: between 3.20 and 3.30 minutes (avoid pouring water over the outside of the filter).

- With a paper filter alone

20g ground coffee (medium grind, finer than for a V60), 330 ml hot water.

To pre-infuse, pour 40g of hot water over the ground coffee and wait 30 seconds.

Extraction: between 2.30 and 2.45 minutes (pour the water quickly for the first 100ml pour, slowly for the second 100 ml pour, and quickly to finish the water).

Find HARIO paper filters for your W60.