№ 130 V60 01 3:30 1:15 Tetsu Kasuya
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Tetsu Kasuya 4:6

Tetsu Kasuya's 4:6 method scaled for the V60 01. Five equal pours dividing the brew into sweetness and strength phases.

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Parameters

Coffee
20 g
Water
300 g
Ratio
1:15
Temp
93 °C
Grind
7 medium coarse
Total
3:30
Servings
1
Grind · 7/10 · medium-coarse
FINE COARSE

Method

3:30 total
  1. 0:00
    Pour

    Pour 60g in circular motion. First pour controls acidity.

    +60g 10s circular
  2. 0:45
    Pour

    Pour to 120g. Second pour controls sweetness.

    +120g 10s circular
  3. 1:25
    Pour

    Pour to 180g.

    +180g 10s circular
  4. 2:05
    Pour

    Pour to 240g.

    +240g 10s circular
  5. 2:35
    Pour

    Pour to 300g.

    +300g 10s circular
  6. 3:30
    Done

    4:6 method complete. First 40% controls sweetness, last 60% controls strength.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

First 40% (two pours) controls sweetness and acidity balance. Last 60% (three pours) controls strength. Coarser grind compensates for the method's multiple pours.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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