Over a decade ago, no one would have imagined that a simple V -shaped ceramic piece would revolutionize the world of specialty coffee.
It's the iconic Japanese Hario V60 , which has become a symbol of the era of "manual coffee" and precision brewing.
The idea is simple, but the genius lies in the details: a 60-degree angle allows for a balanced flow of water through the coffee, with a wide opening at the bottom giving the brewer freedom to control the speed of the pour, and thus the extraction.
With this design, it's not just the tool that counts, but the user's skill and understanding of the relationship between water, coffee, and time.
What makes the V60 the ideal tool for specialty coffee is its scientific customizability . Every variable can be adjusted: grind size, water temperature, pour rate, and even the rotation motion during brewing.
Today, professionals use digital sensors to measure extraction, and programmed “pour curves” on apps like Poursteady and Acaia Brewguide , turning brewing into a laboratory-like experience.
But despite this technological advancement, the V60 maintains its simple spirit—a pure cup that brings out the most vivid features of the crop.
It's not just a tool, it's a philosophy that calls for slowness, focus, and enjoying every second of the journey from bean to cup.
Perhaps this is what makes it the most widely used tool in international preparation competitions, because it combines scientific control with manual beauty —mind and feeling.