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V60 01

4:6

V60 01 V60 by Tetsu Kasuya

World 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.

1:15 Ratio
3:30 Total
20g Dose
93°C Temp
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Parameters

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

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Method

3:30 · total
  1. Pour 1 / 6
    0:00
    45s

    Pour 60g in a spiral.

    +60g→ 60g Spiral 6g/s 10s 93°C
  2. Pour 2 / 6
    0:45
    40s

    Pour in a spiral to 120g.

    +60g→ 120g Spiral 6g/s 10s
  3. Pour 3 / 6
    1:25
    40s

    Pour in a spiral to 180g.

    +60g→ 180g Spiral 6g/s 10s
  4. Pour 4 / 6
    2:05
    30s

    Pour in a spiral to 240g.

    +60g→ 240g Spiral 6g/s 10s
  5. Pour 5 / 6
    2:35
    55s

    Finish in a spiral to 300g.

    +60g→ 300g Spiral 6g/s 10s
  6. Done 6 / 6
    3:30

    Drawdown complete.

Notes

Use a distinctly coarse grind so the repeated pulses do not overextract. Adjust the opening pours to shift acidity versus sweetness, then tune the later pours for body; let each pulse drain substantially before continuing.

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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