After her impressive victory at New Zealand’s first-ever HARIO V60 Championship, we had the pleasure of sitting down with Masae Hirayama to learn more about her approach and experience in the competition.
Which café are you currently working for?
I work at Young Dandy.
Could you walk us through the winning recipe used in the competition?
Sure! Here’s the recipe I used:
Coffee: 18.0g
Water: 270g
Temperature: 89°C for the 1st and 2nd pours, 83°C for the 3rd pour
Brew Ratio: 1:15
Grind Size: Comandante grinder set to 35 clicks
Yield: 210g
Tips: Do not rinse the paper filter. Before starting, stir the coffee grounds about 10 times using a WDT (Weiss Distribution Technique).
What inspired you to enter the V60 Championship?
When I was in Japan, my workplace used the V60 regularly, and I wanted to test my skills at this competition.
What’s your go-to V60 brewing technique, and did you stick to that at the competition, or did you try something new?
My go-to is a different recipe called the 5-step method. It uses 20g of coffee beans with pours at 40g, 120g, 180g, 250g, and finally 300g. However, I tried something new for the competition, and I’m glad I did!
Were there any challenges you faced during the competition? How did you overcome them?
At first, I wasn’t sure if I could even participate since I joined as a last-minute replacement. During the competition, I felt nervous but focused on making the best coffee possible, which helped me push through.
Did you expect to win, or were you surprised by the result?
Yes and no! I thought I’d end up getting third or second, but not first place! So I was quite shocked when they called my name for first.
How do you see competitions like this contributing to your growth as a barista?
Competitions force you to step outside the standard recipes we often use as baristas. Thinking through new approaches and refining your skills for competition definitely helps you grow.
Do you have any tips or advice for those looking to improve their V60 brewing skills?
Drink more black coffee and focus on understanding the coffee’s origin and the brew process. It’s all about trial and error—taking notes on what worked and what didn’t will help you improve over time.
What’s next for you in your coffee journey after this win?
I have a coffee mentor in New Zealand, and we’re planning to hopefully start our own business together.
Who is your biggest inspiration in the coffee world?
My former boss in Japan, Tetsu Kasuya, who was the 2016 World Brewers Cup Champion. He always inspired us by reminding us to “never kill the coffee!”
How do you feel about the current coffee trends in New Zealand, and do they influence how you approach brewing?
I think the filter coffee scene still has a lot of potential for growth in New Zealand, but I’m confident it will get there in time.
What’s your take on the specialty coffee movement in NZ, and where do you see it heading in the next few years?
I think the NZSCA (New Zealand Specialty Coffee Association) is very closed off and somewhat exclusive, but I believe more events like the V60 Championship can bring people together and help the industry evolve.
How do you think competitions like the V60 Championship reflect the evolving coffee scene in New Zealand?
New Zealanders are traditionally espresso-focused, but competitions like the V60 Championship open up curiosity around filter coffee, which can only help grow the industry further.
Looking Forward
The success of the first-ever HARIO V60 Championship in New Zealand has set the stage for what’s possible in the specialty coffee world.
It was a celebration of skill, creativity, and community, and we’re excited about the future. We look forward to continuing our partnerships with HARIO and other supporters, and we hope to bring more global events like this to New Zealand, and beyond, soon.
Thank you to everyone who participated, attended, and made this event unforgettable. We can't wait to see what the future holds for the coffee community here!
