HARIO W60 PDC-02-W Dripper in porcelain - 1 to 4 cups - with permanent filter

HARIO dripper W60 PDC-02-W

The W60: a next-generation dripper, designed by a Barista Champion

For the design of this W60 dripper, Hario called upon Pete Licata (World Barista Champion 2013 and US Barista Champion 2011).

This dripper is made of porcelain, with a distinct shape from the V60. The higher placement of the grooves in this curved dripper allows for more efficient extraction.

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

The W60 dripper features a flat-bottom permanent filter, which allows ground coffee to circulate freely even if lightly roasted.

With the flat-bottom filter, hot water reaches every coffee particle and extracts all the aromas from your coffee.

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

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

How to use the Hario W60 dripper?

There are three methods to use the W60:

- With the flat permanent filter : for a uniform extraction with a small amount of sediment in the cup.

- With the flat permanent filter and a conical paper filter placed underneath : The double filtration offers a very clear coffee, but full of aromas despite its color.

- With a conical paper filter : exactly like with a V60, for a result slightly rounder on the palate than the V60.

Use freshly ground whole bean coffee to appreciate all the aromas of your coffee.

Prefer a standard filter grind (fairly coarse), like for a V60, if you use a paper filter alone.

A finer grind is needed for the flat-bottom permanent filter.

For extraction time, the paper filter only needs about 2 minutes 30, the permanent filter about 3 minutes 30, and the permanent filter with paper filter about 4 minutes for a complete extraction.

Suggested recipes by Pete Licata to use the W60 dripper.

Don't forget to equip yourself with a gooseneck kettle and a suitable scale for Slow Coffee. You can place your W60 dripper on a cup or a suitable carafe.

The water temperature 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 flat permanent filter and conical paper filter

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

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

Extraction time: 4.20 to 4.45 minutes (pour hot water in 100 g portions, leaving a 5 to 10 second pause between each pour).

- Using only the permanent filter

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

For pre-infusion, distribute 50 g of hot water over the ground coffee and let rest for 30 seconds.

Extraction time: 3.20 to 3.30 minutes (avoid pouring water on the outer wall of the filter).

- Using only a paper filter

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

For pre-infusion, distribute 40 g of hot water over the ground coffee and let rest for 30 seconds.

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

Discover the HARIO paper filters compatible with your W60.