V60 01 V60
4:6
by Tetsu Kasuya
Tetsu Kasuya's 4:6 method scaled for the V60 01. Five equal pours dividing the brew into sweetness and strength phases.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00 01Pour
Pour 60g in circular motion. First pour controls acidity.
To 60g 10s Circular -
0:45 02Pour
Pour to 120g. Second pour controls sweetness.
To 120g 10s Circular -
1:25 03Pour
Pour to 180g.
To 180g 10s Circular -
2:05 04Pour
Pour to 240g.
To 240g 10s Circular -
2:35 05Pour
Pour to 300g.
To 300g 10s Circular -
3:30 06Done
4:6 method complete. First 40% controls sweetness, last 60% controls strength.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
More V60 01 recipes
See all V60 01 recipes →- 01 Kyoto byKurasu Kurasu Kyoto's house V60 recipe. A fast, efficient brew with lower temperature for sweetness and clarity. Ratio 1:15.4 Time 2:10
- 02 Fine Grind Spiral byMatt Perger WBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours. Ratio 1:16.7 Time 2:20
- 03 Concentrate byHeart Coffee Roasters Strong 1:10 concentrate on the small V60-01. Dilute with hot water or ice. Ratio 1:10 Time 2:00
- 04 Dark Roast byHario Low temperature V60-01 recipe for dark roasts. Gentle technique for a single clean cup. Ratio 1:15 Time 2:30
- 05 Four Small Pours byJames Hoffmann A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper. Ratio 1:16.7 Time 3:00
More by Tetsu Kasuya
View all recipes by Tetsu Kasuya →Other V60 models
View all V60 models →Learn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.