№ 359 V60 02 3:30 1:15 Tetsu Kasuya
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Tetsu Kasuya 4:6 Method

World Brewers Cup 2016 winning recipe. Divides the brew into two phases: first 40% controls sweetness/acidity balance, last 60% controls strength.

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Parameters

Coffee
20 g
Water
300 g
Ratio
1:15
Temp
92 °C
Grind
8 coarse
Total
3:30
Servings
1
Grind · 8/10 · coarse
FINE COARSE

Method

3:30 total
  1. 0:00
    Pour

    Pour 50g slowly. First pour of the 40% phase — controls acidity.

    +50g 10s slow
  2. 0:45
    Pour

    Pour to 120g. Second pour of the 40% phase — controls sweetness.

    +120g 10s slow
  3. 1:30
    Pour

    Pour to 180g. First pour of the 60% phase — strength.

    +180g 10s slow
  4. 2:15
    Pour

    Pour to 240g.

    +240g 10s slow
  5. 3:00
    Pour

    Pour to 300g. Final pour.

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

    Brew complete. Target ~3:30.

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Notes

For sweeter coffee, pour more water in the second pour of the first phase (e.g. 40g/80g). For more acidity, pour more in the first pour (e.g. 80g/40g). The standard split is 50g/70g. Last 60% can be 3 pours (lighter) or more (stronger). Uses coarser grind than typical pour over.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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