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G70 Vessel

4:6 Method

G70 Vessel Saint anthony by Gota Team

Tetsuya Kasuya's 4:6 method is adapted here by Saint Anthony Industries for the G70 glass column. Separated early and late pulses provide a practical way to tune brightness, sweetness, and strength while retaining clarity.

1:16 Ratio
3:45 Total
20g Dose
92°C Temp
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Parameters

20 g
Coffee
320 g
Water
1:16
Ratio
92 °C
Temp
6 medium-coarse
Grind
3:45
Total
~320 ml
Yield
Grind · 6/10 · medium
FINE COARSE

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Method

3:45 · total
  1. Bloom 1 / 6
    0:00
    45s

    Pour in a spiral to 64g. Let it bloom.

    +64g→ 64g Spiral 4.3g/s 15s 92°C
  2. Pour 2 / 6
    0:45
    45s

    Pour in the centre to 128g.

    +64g→ 128g Center pour 4.3g/s 15s
  3. Pour 3 / 6
    1:30
    45s

    Pour in the centre to 192g.

    +64g→ 192g Center pour 4.3g/s 15s
  4. Pour 4 / 6
    2:15
    45s

    Pour in the centre to 256g.

    +64g→ 256g Center pour 4.3g/s 15s
  5. Pour 5 / 6
    3:00
    45s

    Pour in the centre to 320g.

    +64g→ 320g Center pour 4.3g/s 15s
  6. Done 6 / 6
    3:45

    Finish when the coffee stops dripping.

Notes

Pour about every 45s, letting the slurry fall noticeably between additions while preserving a flat bed. A medium-coarse grind helps prevent the extended sequence from becoming harsh; shift the early-pour balance to tune acidity versus sweetness.

Original source

Recipe by Gota Team, published at stanthonyind.com.

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