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Now reading 4:6 Method

4:6 Method

by Tetsu Kasuya V60 02

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

  • Sweet
  • Balanced
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
3:30
Ratio
1:15
Coffee
20 g
Temp
92 °C

The 4:6 Method recipe by Tetsu Kasuya for the V60 02 uses 20 g of coffee and 300 g of water (1:15 ratio), at 92°C, with a target brew time of 3:30.

Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
92 °C
Temp
8 coarse
Grind
3:30
Total
1
Servings
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.

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.

More V60 02 recipes

See all V60 02 recipes →

Other V60 methods

More by Tetsu Kasuya

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Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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