G70 Vessel Saint anthony
4:6 Method
Tetsuya Kasuya's 4:6 split adapted to the glass column: five even 64g pours where the first 40% sets sweetness and acidity, the last 60% sets strength.
Parameters
- 20 g
- Coffee
- 320 g
- Water
- 1:16
- Ratio
- 92 °C
- Temp
- 6 medium-coarse
- Grind
- 3:45
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Wet the bed evenly with 64g and let it bloom.
To 64g 30s Circular -
0:45 02Pour
Pour to 128g in slow, even passes over the centre.
To 128g 15s Center -
1:30 03Pour
Pour to 192g in slow, even passes over the centre.
To 192g 15s Center -
2:15 04Pour
Pour to 256g in slow, even passes over the centre.
To 256g 15s Center -
3:00 05Pour
Pour to 320g in slow, even passes over the centre.
To 320g 15s Center -
3:45 06Done
Let it drain fully, then lift the filter.
Notes
Original source
Recipe by Saint Anthony Industries, published at stanthonyind.com.
More G70 Vessel recipes
See all G70 Vessel recipes →- 01 Japanese Iced bySaint Anthony Industries Brew hot straight onto ice in the glass: the hot water extracts a bright, aromatic cup and the ice flash-chills it clear for a bright, clean iced coffee. Ratio 1:10 Time 3:00
- 02 Full Carafe bySaint Anthony Industries Brews the full glass vessel: a 1:16 for two, with the thick Chemex-style filter giving a very clean cup straight from the glass. Ratio 1:16 Time 4:30
- 03 Single Cup bySaint Anthony Industries A single-cup pour in the glass vessel on the house 1:16 — three pours, clean and balanced. Ratio 1:16.1 Time 3:15
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View all Saint anthony models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.