What is the history of the V60?

Before the V60, the pour-over market was largely dominated by flat-bottomed brewers or cones with multiple small holes, which often limited the brewer's control over the flow rate. Hario, a company with deep expertise in heat-resistant laboratory glassware, sought to create a device that offered greater precision. By creating a 60-degree cone, they forced the water to flow toward the center of the brewer, maximizing the contact time with the coffee.

The design was a revelation for the specialty coffee movement. The large single hole at the bottom meant that the speed of the brew was entirely dictated by the grind size and the technique of the user, rather than the device itself. This level of control allowed baristas to highlight the bright, acidic, and floral notes in high-quality single-origin beans, which were often muted in other brewing methods.

The spiral ridges on the inside of the cone were another stroke of genius. They prevent the wet paper filter from sticking to the wall of the brewer, ensuring that air can escape during the pour. This lack of air restriction prevents stalling, keeping the brew consistent and smooth. It is this combination of deliberate engineering and minimalist design that made the V60 a staple in nearly every café that prioritizes specialty extraction.

In practice, the V60 is a brewer for the enthusiast. It requires practice and a gooseneck kettle to truly shine, but the clarity of flavor it produces is difficult to match. It represents a shift in coffee equipment, where the focus moved from simple convenience to providing the tools necessary for the user to manipulate and optimize the brewing variables of their favorite beans.