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July 17, 2026
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Hario x Project Waterfall V60 Range: Brew Better, Give Back
Every cup of coffee begins with water.
Water grows coffee, processes coffee, and brews coffee. Yet in many coffee-growing regions, access to safe water and sanitation still isn’t a given. That’s exactly why Project Waterfall exists: to help bring clean water, sanitation and education to coffee-growing communities worldwide.
Project Waterfall reports that since 2011 it has raised over GBP 1.7 million, funded 34 projects, and changed more than 80,000 lives across multiple coffee-producing countries (see: Our Story). If you want to see what that looks like on the ground, their country pages are a great place to start, including Project Waterfall in Ethiopia and Project Waterfall in Uganda.
The Hario x Project Waterfall V60 range turns that connection into something simple: a set of brewing essentials you’ll actually use, where buying the product becomes an obvious way to support work that directly relates to coffee’s most essential ingredient.
Shop the range (Hario UK product links)
- Dripper: Hario x Project Waterfall V60 Coffee Dripper Plastic (Size 02)
- Filter papers: Hario x Project Waterfall V60 Filter Papers (100 pack)
For Hario’s overview of the collaboration, see: Hario x Project Waterfall (Hario UK).
Why Ethiopia (and water) belong in this story
Ethiopia is the birthplace of Arabica coffee, and it’s also one of the countries where Project Waterfall has funded work. Project Waterfall shares that it began working in Ethiopia in 2014 and has invested in multiple projects there (see: Project Waterfall: Ethiopia).
That matters because coffee isn’t just a drink; it’s a livelihood, a culture, and in Ethiopia, it’s also a ceremony. Traditional Ethiopian coffee culture is built around time, attention, and hospitality—values that pair naturally with pour-over brewing. The V60 is modern, but the intention can be the same: slow down, brew with care, and remember the people behind the cup.
The three products (and who they’re for)
If you already own a V60 and want the easiest repeat purchase with impact, choose the Project Waterfall Filter Papers (100 pack).
Innovative recipe: “Buna Bloom” V60 (Ethiopia-inspired, champion-structured)
This recipe is designed as a respectful nod to Ethiopian coffee tradition—particularly the idea of an aroma-forward “incense-like” experience and an intentional pace—while using a championship-style V60 structure for clarity and sweetness.
It’s inspired by the “five pour” V60 approach demonstrated with World Brewers Cup Champion Matt Winton (watch here: HARIO V60 Five-Pour Recipe – Matt Winton). This is not presented as his exact competition recipe; it’s an adaptation built for everyday brewers.
You’ll need
Use the Hario x Project Waterfall V60 Dripper (Size 02) and the matching Project Waterfall V60 filter papers, plus a kettle, scales and a timer.
Coffee choice (recommended)
If you can, use an Ethiopian coffee (washed for florals and tea-like clarity, or natural for fruit and perfume). The point is to make the brew feel aromatic and “ceremonial” without adding anything except technique.
Recipe (1–2 cups)
Coffee: 18 g
Water: 270 g total (ratio 1:15)
Water temperature: 93°C
Grind: medium (slightly finer than your “daily” V60 if your brews tend to run fast)
Total brew time target: 2:45–3:30
Water: 270 g total (ratio 1:15)
Water temperature: 93°C
Grind: medium (slightly finer than your “daily” V60 if your brews tend to run fast)
Total brew time target: 2:45–3:30
Method (five pours, aroma-focused pacing)
Rinse the filter thoroughly, then add coffee and gently tap to level the bed.
Pour 1 (the “Buna Bloom”): 0:00–0:15, pour to 60 g.
Then swirl the dripper firmly but controlled to fully saturate grounds and release aroma. Let it sit until 0:45.
Now the five-pour structure, keeping pours calm and even (think “ceremony pace,” not aggressive agitation).
Pour 2: 0:45–1:00, pour to 120 g.
Pour 3: 1:15–1:30, pour to 180 g.
Pour 4: 1:45–2:00, pour to 225 g.
Pour 5 (the “finish”): 2:15–2:25, pour to 270 g.
Pour 3: 1:15–1:30, pour to 180 g.
Pour 4: 1:45–2:00, pour to 225 g.
Pour 5 (the “finish”): 2:15–2:25, pour to 270 g.
Let it draw down completely.
Adjustments (quick and practical)
If the cup tastes sharp or thin, grind a touch finer or extend the bloom to 55 seconds. If it tastes heavy or drying, grind a touch coarser and reduce the bloom pour to 50 g (keeping bloom time similar).
What you should taste
This method aims for a cup that feels intentionally “Ethiopia-forward”: high aromatics, clear sweetness, and a clean finish—like a modern echo of the attention and hospitality at the heart of Ethiopian coffee culture.
The obvious way to help (without changing your routine)
Project Waterfall’s mission is directly tied to coffee, because water is the foundation of everything from farming to brewing. The Hario x Project Waterfall V60 range gives you a simple way to act on that connection.
If you’re going to buy a dripper, papers, or a starter set anyway, buying the Project Waterfall editions is an easy yes:
To explore the impact your purchase supports, start here: Project Waterfall – Our Story, then visit Ethiopia and Uganda.
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