The iconic Hario V60 series proudly presents a customized model created in collaboration with Mr. Tetsu Kasuya, the winner of 2016 World Barista Championship. This "Kasuya Model" is designed to extract the best with Mr.Kasuya's winning method, "4:6 method."
This model has a customized ribs that hold coffee longer compared to the standard V60 model, which makes the extraction more stable and easier to control.
<About Hario V60>
With its swirling ridges and startling looks, the Hario V60, Ceramic Coffee Dripper is a staple to any filter kit. The ceramic filter cone of the V60 highlights the flavor-enhancing ribbing and aesthetic elegance of Hario’s exquisite, hand-pour coffee dripper. Conceived and crafted in Japan, the V60 has become a ‘go to’ dripper design for leading baristas in many of the world’s most popular pour-over coffee shops.
Easy dripper to use. Makes a good cup. I would say excellent if I can get the grind size right.
Update to my previous review: I found the culprit, it WAS the grinder. I changed burrs, the inner burr was broken, and all my brews improved.
The dripper still challenges, I have to think and pour a bit differently and it's good fun; as I said, it keeps you on your toes if you're used to regular V60, Torch etc.
The dripper is - of course - recommended.
I knew this dripper would be classy but I did not expect it to come with brewing tips. Delivery was timely and everything in order. Another great job by the Kurasu team!
The dripper came quite quickly and was well packaged - again, well done by Kurasu! The dripper both looks and feels great, the reason I have only given the dripper 4 out of 5 stars is that it seems less versatile that other drippers. After a week of brewing, I have yet to make a truly excellent cup of coffee with it. It's important to note that this is not because of the dripper, but rather the brewer (or the grinder, even - let's just "blame" that piece of equipment!). The dripper requires the brewer to approach brewing quite differently. The best cups have of course been made using the 4-6 method; after all, the dripper is designed with that method in mind so that's no surprise. I have tried a few different approaches as well ("regular" V60 brewing, pouring only along the edges of the grounds etc.) but these methods along with a finer grind result in quite long brew times (my "worst" so far is 7 (!) minutes on 18 grams of coffee / 300 grams of water...). It seems as if the grounds can create a plug at the bottom of the dripper (the part with no ridges) and this will restrict the waterflow somewhat, depending on grind.
Please keep in mind that this review is written only after a week of test brewing. I don't seem to have dialled in the perfect grind size or figured out the exact alternative brew method yet.
I have made lovely brews with the 4-6 method before and I really like the method a lot. With this dripper, one has to go back to start, almost, which is a good thing - it's easy to start going by autopilot.
Rare crop: new Ethiopian experience. Refreshing aftertaste Profile ETHIOPIA JIMMA (medium-dark roast) Country: Ethiopia Area: Oromia, Gera, Chira Producer: Hunda Oli Varietal: Ethiopian Native Process: Washed Altitude: 2040-2200m Barista's...View full product details