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V60 02

4:6 Method

V60 02 V60 by Tetsu Kasuya

Tetsu Kasuya's World Brewers Cup-winning 4:6 Method separates flavor control from strength: the opening portion adjusts sweetness against acidity, while later pulses set concentration. A coarse grind supports a bright, balanced cup.

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

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Method

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

    Pour 50g over the centre of the bed.

    +50g→ 50g Center pour 6.3g/s 8s 92°C
  2. Pour 2 / 6
    0:45
    45s

    Pour over the centre of the bed to 120g.

    +70g→ 120g Center pour 5.8g/s 12s
  3. Pour 3 / 6
    1:30
    45s

    Pour over the centre of the bed to 180g.

    +60g→ 180g Center pour 6g/s 10s
  4. Pour 4 / 6
    2:15
    45s

    Pour over the centre of the bed to 240g.

    +60g→ 240g Center pour 6g/s 10s
  5. Pour 5 / 6
    3:00
    30s

    Finish over the centre of the bed to 300g.

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

    Drawdown complete.

Notes

For more sweetness, use 40g then 80g in the opening phase; reverse those amounts to emphasize acidity, or begin with 50g then 70g for the standard balance. Split the final 60 percent into fewer pulses for a lighter cup or more pulses for greater strength.

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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