V60 02 V60
4:6 Method
by Tetsu Kasuya
World Brewers Cup 2016 winning recipe. Divides the brew into two phases: first 40% controls sweetness/acidity balance, last 60% controls strength.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 8 coarse
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00 01Pour
Pour 50g slowly. First pour of the 40% phase — controls acidity.
To 50g 10s Slow -
0:45 02Pour
Pour to 120g. Second pour of the 40% phase — controls sweetness.
To 120g 10s Slow -
1:30 03Pour
Pour to 180g. First pour of the 60% phase — strength.
To 180g 10s Slow -
2:15 04Pour
Pour to 240g.
To 240g 10s Slow -
3:00 05Pour
Pour to 300g. Final pour.
To 300g 10s Slow -
3:30 06Done
Brew complete. Target ~3:30.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
More V60 02 recipes
See all V60 02 recipes →- 01 Five Equal Pours byNicole Battefeld-Montgomery Nicole Battefeld's five-pour V60 method with 60g per pour. 2018 German Barista Champion recipe designed for honest flavors, body retention, and natural acidity. Ratio 1:16.7 Time 3:15
- 02 Single Circular Pour byBlue Bottle Coffee Blue Bottle Coffee's official pour-over method. A bloom followed by a steady circular pour. Blue Bottle emphasizes freshness — beans within two weeks of roast date. Ratio 1:16.7 Time 3:00
- 03 Constant Spirals byCounter Culture Coffee Counter Culture Coffee's brew guide: 1:16.7 ratio with steady spiral pours for consistent extraction. Ratio 1:16.7 Time 3:45
- 04 Jonathan Gagné byJonathan Gagné Jonathan Gagné's (Coffee ad Astra) high-extraction V60: boiling water, nest bloom technique, and slow flower-pattern pour. Ratio 1:17 Time 4:30
- 05 Official byGeorge Howell George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. Ratio 1:15 Time 3:30
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.