4:6 Method
Open in appWorld 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
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 8 coarse
- Grind
- 3:30
- Total
- ~300 ml
- Yield
Method
3:30 · total-
Pour 1 / 60:00
Pour 50g slowly. First pour of the 40% phase — controls acidity.
+50g→ 50g Pulsed center pour 10s -
Pour 2 / 60:45
Pour to 120g. Second pour of the 40% phase — controls sweetness.
+70g→ 120g Pulsed center pour 10s -
Pour 3 / 61:30
Pour to 180g. First pour of the 60% phase — strength.
+60g→ 180g Pulsed center pour 10s -
Pour 4 / 62:15
Pour to 240g.
+60g→ 240g Pulsed center pour 10s -
Pour 5 / 63:00
Pour to 300g. Final pour.
+60g→ 300g Pulsed center pour 10s -
Done 6 / 63:30
Brew complete. Target ~3:30.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
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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.