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

W60: A Next-Generation Dripper Crafted by a Champion Barista

The Hario W60 Coffee Dripper was developed in collaboration with Pete Licata, the 2013 World Barista Champion and 2011 US Barista Champion, to offer coffee lovers greater brewing versatility while maintaining exceptional extraction quality.

Crafted from high-quality Japanese porcelain, the W60 features a unique curved design that sets it apart from the iconic Hario V60. Its raised internal ribs create optimal airflow between the dripper and the filter, promoting a more even extraction and helping to bring out the full flavour and aroma of your coffee.

Inspired by the V60 but designed to provide even more flexibility, the Hario W60 includes a flat-bottom permanent mesh filter that allows coffee grounds to circulate freely during brewing. This design is particularly effective when brewing lightly roasted coffees, ensuring that hot water reaches every coffee particle for a balanced, flavour-rich cup.

The fine stainless steel mesh encourages an even flow of water while allowing the coffee bed to move naturally, resulting in improved extraction and greater clarity in the cup.

One of the W60's standout features is its three brewing options, allowing you to customise your brewing method and experiment with different flavour profiles to suit your taste. Whether you prefer a clean, delicate cup or a richer, fuller-bodied brew, the Hario W60 gives you the flexibility to achieve your ideal pour-over coffee.

Key Features

• Designed in collaboration with Pete Licata, 2013 World Barista Champion
• Premium Japanese porcelain construction
• Unique curved design with raised internal ribs for even extraction
• Includes a flat-bottom permanent mesh filter
• Ideal for brewing lightly roasted speciality coffees
• Encourages even water flow and full flavour extraction
• Three brewing methods for greater versatility and customisation
• Perfect for home brewers and speciality coffee enthusiasts

Experience Precision Brewing with the HARIO W60 Dripper

The Hario W60 Coffee Dripper offers three versatile brewing methods, allowing you to customise your pour-over coffee to suit your preferred flavour profile and body.

1. Permanent Flat-Bottom Filter

Use the included permanent stainless steel flat-bottom filter for a balanced, full-flavoured cup with a smooth body and a small amount of fine coffee sediment, adding depth and texture to the brew.

2. Permanent Filter with a Conical Paper Filter

Place a conical paper filter inside the permanent filter for double filtration. This method produces an exceptionally clean and bright cup while preserving the coffee's sweetness, complexity, and aroma.

3. Conical Paper Filter Only

For a more traditional pour-over coffee experience, use a conical paper filter on its own. This brewing method delivers a clean, well-balanced cup with a slightly rounder mouthfeel compared to the classic Hario V60.

Brewing Tips

For the best results, always use freshly roasted, freshly ground coffee beans to maximise flavour and aroma.

• When brewing with a paper filter only, use a medium-coarse grind, similar to the grind size recommended for the Hario V60.
• When using the permanent flat-bottom filter, choose a slightly finer grind to achieve optimal extraction.

Recommended Brewing Times

The brewing time varies depending on the filtration method:

• Conical paper filter: approximately 2.5 minutes
• Permanent flat-bottom filter: approximately 3.5 minutes
• Permanent filter with paper filter: approximately 4 minutes

Experiment with each brewing method to discover how different filters, grind sizes, and extraction times influence the flavour, body, and clarity of your coffee.

Pete Licata's Recipe for the W60 Dripper

For the best pour-over results, we recommend using a gooseneck kettle for precise pouring and a coffee brewing scale to accurately measure your coffee and water.

The Hario W60 Coffee Dripper can be placed directly on a compatible mug or coffee server for convenient brewing.

Recommended Water Temperature

Adjust your brewing temperature according to the roast level of your coffee beans:

• Very light roast: 93–96°C
• Light roast: 93°C
• Medium roast: 90–93°C

Using the correct water temperature helps achieve optimal flavour extraction and balance.

Brewing Recipes

Permanent Filter + Conical Paper Filter

For an exceptionally clean and flavourful cup:

• Coffee: 30g (medium grind, slightly finer than a V60)
• Water: 500ml

Bloom: Pour 70g of hot water over the coffee grounds and allow them to bloom for 30 seconds.

Extraction: Brew for 4 minutes 20 seconds to 4 minutes 45 seconds, pouring the remaining water in 100g increments and pausing 5–10 seconds between each pour.

Permanent Flat-Bottom Filter

For a rich, balanced cup with more body:

• Coffee: 20g (medium grind, slightly finer than a V60)
• Water: 330ml

Bloom: Pour 50g of hot water over the coffee and leave for 30 seconds.

Extraction: Aim for a total brew time of 3 minutes 20 seconds to 3 minutes 30 seconds. Pour carefully to avoid directing water onto the outer edge of the filter.

Conical Paper Filter Only

For a clean, classic pour-over profile:

• Coffee: 20g (medium-coarse grind, similar to or slightly finer than a V60)
• Water: 330ml

Bloom: Pour 40g of hot water over the coffee grounds and wait 30 seconds.

Extraction: Total brew time should be 2 minutes 30 seconds to 2 minutes 45 seconds. Pour the first 100ml quickly, the second 100ml more slowly, then finish the remaining water with a faster pour.

Complete Your Brewing Setup

For the best brewing experience, pair your Hario W60 with Hario paper filters, a precision gooseneck kettle, and a digital coffee scale to achieve consistent, repeatable results with every brew.