The Hario V60 NEO, unveiled at SCAJ 2025 twenty years after the original V60, reworks the classic 60-degree cone for faster, cleaner flow. Where the classic V60 has tall spiral ribs, the NEO carries 72 ultra-fine ribs down the upper wall to guide water evenly, plus nine converging ribs at the base that speed the brew through the outlet. Molded in lightweight, high-clarity Tritan resin, it holds heat well and resists clogging.
The result is a quicker, more forgiving extraction that leans sweet and vibrant with little bitterness. Because water passes through so efficiently, most NEO recipes call for a slightly finer grind than you would use on a classic V60 — the dripper drains before a fine bed can stall. It comes in 01 and 02 sizes, takes standard V60 paper or Hario's higher-flow Meteor paper, and can sit on a Hario Switch base to add immersion. It won an iF Design Award in 2026.
A simple starting point: 15 g of coffee to about 240 g of water (1:16) at 92 °C, medium-fine grind, a two-pour technique finishing around 2:30. Light and medium roasts shine; for darker roasts go coarser and a few degrees cooler.
