The size is perfect, the ridges are pronounced and help the filter flow/stay off the sides, and the hole itself is rifled and well-sized. No complaints, does what it says on the tin!Since buying this product I will never go back to the old way of making coffee. You really get the most out of your ground coffee this way without having to use a lot!Whether you are a beginner or a pro, the V60 cone is pretty much the standard for pour over. If you’re thinking about getting this, stop thinking and just do it.The glass is great quality, thick and sturdy. It’s easy to clean by hand or in the dish washer. Maybe it take a little practice to get your water to grinds ratio and your water temp and volume to where you’re making the kind of coffee you want, but this cone is easy to use and work with.It’s great. Just get it.Hario claims that the design of it's coffee drippers sets it apart from the competitors - and that the raised helical grooves combined and the larger opening at the bottom result in a better cup. Now, I am not an coffee engineer ;-), and I am not going to attempt to explain how this may or may not result in a better cup - but I will say that the Hario V60 has become my go to pour over dripper, and I have since given my others away!I currently own the V60 in both the 02 (one glass, one platic) and 01 (palstic only) sizes - I use the 01 and 02 in plastic for my backpacking trips, as it is always nice to have good coffee on the trail, and the plastic versions only weigh 2 ounces and are a lightweight method to make superb coffee in the backcountry! ALl you need other the dripper is a light paper filter - along with some coffee (pre-ground of course). I use the glass version at home. I like pour over as an option when I want to be able to choose how much coffee I want instead of having to make full pot, a full press, or something different than a shot of espresso.As most know, good coffee is more about the process of how you make it - along with using fresh ground coffee, and brewing at the right temperature for the right amount of time - there is a lot to consider and pay attention to if you are looking for the best cup - but if you take the time to learn it and experiment, you will be rewarded. Definitely take the time to search / research how others are making their coffee to supplement your process - you will find what works the best for you, and when you get better coffee, it will only serve to reproduce that cup over and over again. It is kind of fun!Some tips to using the Hario:- Make sure and pre-wet the filter inside the cone before putting your ground coffee in. I use hot / boiling water with my cup underneath - this serves many purposes - first it pre-heats the cup. Second, it forms the filter to the dripper. Third, it takes any paper taste out of the filter.- Grind your coffee on the finer side of the drip range - if it is too coarse, the larger hole will result in the coffee draining too quickly through the dripper, and not interacting with the grounds long enough. Experiement, and when you achieve a slow drip, and the taste is not too bitter or sour, you have nailed the grind.- Pre-infuse your grinds before brewing. What I do is first make a small divot / hole gently in the middle of your grounds after pouring them in the dripper. Pour enough water over your grounds to soak the coffee,just to the point where it begins to drip - then stop pouring and wait 30-60 seconds. For me, if I am making 14 oz of finished coffee as my target, I preinfuse with about 2 oz of water.- Pour SLOWLY, and do it in two or three phases. I pour about 4-5 oz of water in slowly, let it drip through, and then do it again. After two - three passes, I am done. I never pour the entire contents of my water in all at the same time.- Try to pour water in that is between 195 and 205 degrees - this range is the optimal temperature range for extracting / brewing coffee. Google SCAA or optimal brewing temp for coffee for more details. I utilize a Bonavita variable temperature kettle for my process, it makes keeping the water in the right range very easy.- Some of the ratios I use is 27 grams of coffee for 14oz of finished product, or 19 grams for 10 oz finished product.Try to drink the coffee in the first 10-15 minutes - coffee always tastes the best when it does not sit for any length of time....I would recommend the Hario V60 to anyone looking at trying pour over - it is cheap, has a proven design, is easy to use, easy to clean up, and makes one great cup of coffee.Thanks for reading!Fits even wide mouth cups. Makes a great cup of coffee and looks good while doing the job. Also easy to clean.I use this on a large mugs for a drip coffee because the smaller size didn't have enough capacity for the pour and I kept spilling over. Like this larger size much better. However the base is a bit too narrow for many of my mugs so watch for that. It can be tippy. So I just have to choose my mug wisely. Wish the base were a bit wider is all. Otherwise high quality product.I had the white porcelain version previously. It cracked,and I bought this new glass one.This glass version seems like pyrex and actually seems just as robust if not more than the porcelain one. And it doesn't absorb the heat of the hot water as much as the porcelain one.A little bit heavier than I expected, but the quality is pretty good.HARIOのプラスチック製の[VD-01T]を3年使っており、ガラス製の[VDG-01B]を追加購入しました。どちらも1～2杯用です。このレビューは、[VD-01T](プラ)と[VDG-01B](ガラス)の比較を中心にお伝えします。総評としては、プラスチックとガラス製では、形状に違いがあり、味も若干変わります。僕の好みはガラス製です。V60は、淹れるのが楽しいですね。平日は2回、休日は3回程度コーヒーを淹れてます。湯温は、85～90度の範囲で入れることが多く、1回で淹れる量は豆20gで抽出300mlです。ペーパーフィルターは、[VCF-01-100W](HARIO V60 1～2杯用 ホワイト)です。■プラスチックとガラスの味の違いプラスチックとガラスでは、若干ですが味が変わります。どちらが良いというのではなく、好みの範囲です。特にペーパーフィルターをリンスした時に、違いがでやすいように感じました。ガラス製の方が、コクがでているが繊細な印象です。アロマも多いように感じます。プラスチック製は、あっさり抽出されるイメージです。味の方向性は同じなので、どちらを買われても満足されると思います。V60は、淹れ方で味の変化が出やすいです。初心者の方は、材質の差より淹れ方によるバラツキが、味を左右すると思います。(バラツキを少なく美味しくいれる淹れるには、温度計・量り・ストップウォッチの活用をお薦めします)偉そうに書きましたが、僕も初心者です。■お手入れ圧倒的にガラスの方がいいです。プラスチックに比べれば重いですが、比較すればの話です。ガラス製は、ドリッパーと羽根部分を分解できるのが、とてもいいです。落としてませんが、シンクで落としても簡単に割れないだろうと思われる厚みと強度がありそうです。プラスチックは、3年使い若干着色しましたが、ひび割れにはなっていません。まだまだ使えそうです。■形状の違いガラス製とプラスチック製では、形状が違いました。【ほぼ同じ】 リブの本数・形状 内径(ドリッパーの内径でリブを除いた部分です。トップ側と穴側の内径は同じに思えました)【違う箇所】 高さ(トップから穴までの距離) 穴の部分のリブの高さ ←★これが味の違いと思われます■本体の高さの違いプラ製:70mmガラス:76mmドリッパーのトップから穴の出口までを高さとしました。ガラス製の方が、お湯を波々注げますが、そのような使い方はされないと思います。この違いで味の違いは、でないでしょう。それから、ドリッパーの羽根の位置が違います。ガラス製の方が下にあり、カップに直接波々と注いだ場合、ガラス製は抽出したコーヒーに触れてしまいますが、プラスチック製は、羽根の位置が高いため、それがありません。■穴部のリブの高さの違いノギスを当ててみました。(うまく当たらないし、アナログノギスなので、だいたいです)計測は、穴の内側の直径です。リブの山(凸)と谷(凹)の2つを測りました。プラ[VD-01T] リブの凹:19mm リブの凸:14mm ←★ガラス[VDG-01B] リブの凹:19mm リブの凸:17mm ←★リブの形状が違います。(写真を見てください)プラスチックの方が、ギザギザしててリブの高さがあり、ガラス製は、リブ形状が滑らかになっていてリブが低くなっています。ガラス製は、なだらかなリブ造形しかできないのかなと想像しました。V60シリーズは、他にセラミックと金属があります。これも違いがあるのではないかと思いますが、検証できていません。他のシリーズを買ったら、追加レビューしますね。【所感】検証した感じでは、それぞれ良し悪しがありそうです。HARIOさんは、老舗のガラスメーカーですので、ガラス製を選びました。また僕の場合、味の好みが合いました。見た目の美しさや所有する喜びは、ガラス製の方です。最初に買う1つ目でしたらプラスチックでも良いと思いますよ。一昔前までは、台形のものが主流でしたが、現在の主流は、V60です。気になる他社新製品ドリッパーも円錐型ばかりです。円錐型のペーパーフィルターは、どこでも買えるようになりましたので安心です(もちろんAmazonでも購入可能)ペーパーフィルターも能力のうちです。V60を買ったら最初はHARIOのフィルターを買いましょう。落ちるのが早いフィルターですと、気難しいドリップになると思います。V60のプラスチック製かガラス製かで、悩んでいる方の参考になれば幸いです。Bought this over a year ago and still looks brand new. I was always partial to the acrylic ones, but have loved the glass version ever since I got it.Brews great coffee like any v60 brewer, and looks great doing it too, especially when paired with the olive wood server.Does not have a handle, but can be picked up by wooden stand.Needs to be hand washed (would probably break in the dishwasher)All Hario products are very well made and nicely packaged. I think they are the best for making both drip coffee and tea and I am slowly building a collection of Hario paraphernalia.My wood had a large crack in it that left the surface uneven and sharp and I'm sure would only have gotten worse over time from heat and moisture.