Skip to content
Gota
Now reading 4:6

4:6

by Tetsu Kasuya V60 01

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

  • Sweet
  • Balanced
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
3:30
Ratio
1:15
Coffee
20 g
Temp
93 °C

The 4:6 recipe by Tetsu Kasuya for the V60 01 uses 20 g of coffee and 300 g of water (1:15 ratio), at 93°C, with a target brew time of 3:30.

Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
93 °C
Temp
7 medium coarse
Grind
3:30
Total
1
Servings
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.

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.

More V60 01 recipes

See all V60 01 recipes →

Other V60 methods

More by Tetsu Kasuya

View all recipes by Tetsu Kasuya →

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

Next step

Let Gota run the timer.

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

Open this recipe or get the app

The app

The timer.
The log.
The library.

Every recipe in this collection opens with step-by-step timer guidance in the Gota Coffee App for iPhone — fully offline, free on the App Store.

Download on the App Store
Google Play Coming soon

iOS · Android

V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
Open in Gota