4:6
Open in appWorld Brewers Cup champion Tetsu Kasuya's 4:6 method is scaled here for the V60-01. Its divided-pour structure separates flavor balance from strength adjustment, aiming for a sweet, expressive cup with tunable intensity.
Free iOS No signup 1001 recipes by 126 baristas
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- ~300 ml
- Yield
Method
3:30 · total-
Pour 1 / 60:0045s
Pour 60g in a spiral.
+60g→ 60g Spiral 6g/s 10s 93°C -
Pour 2 / 60:4540s
Pour in a spiral to 120g.
+60g→ 120g Spiral 6g/s 10s -
Pour 3 / 61:2540s
Pour in a spiral to 180g.
+60g→ 180g Spiral 6g/s 10s -
Pour 4 / 62:0530s
Pour in a spiral to 240g.
+60g→ 240g Spiral 6g/s 10s -
Pour 5 / 62:3555s
Finish in a spiral to 300g.
+60g→ 300g Spiral 6g/s 10s -
Done 6 / 63:30
Drawdown complete.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
More V60 01 recipes
See all V60 01 recipesCoarse & Slow
by aoma coffee
1 · 3 · 9
by Doha Coffee
1 · 5 · 5
by Doha Coffee
Kyoto
by Kurasu
Fine Grind Spiral
by Matt Perger
More by Tetsu Kasuya
View all recipes by Tetsu KasuyaKasuya 4:6
Light 4:6
Kasuya 4:6
Kasuya 4:6
Kasuya 4:6
Other V60 models
View all V60 modelsLearn 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.