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V60 02

Multi-Pour

V60 02 V60 by Tetsu Kasuya

Tetsu Kasuya's newest recipe, built as the opposite of the short, fine-grind competition trend: an extreme coarse grind, hot 96°C water, and ten small pours that build a thick, almost syrupy body. He calls it the Multi-Pour.

1:15 Ratio
3:30 Total
20g Dose
96°C Temp
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Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
96 °C
Temp
10 extra coarse
Grind
3:30
Total
~300 ml
Yield
Grind · 10/10 · extra coarse
FINE COARSE

What is 10/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:30 · total
  1. Bloom 1 / 11
    0:00
    30s

    Pour 30g in a spiral. Let it bloom.

    +30g→ 30g Spiral 5g/s 6s 96°C
  2. Pour 2 / 11
    0:30
    15s

    Pour over the centre of the bed to 60g.

    +30g→ 60g Center pour 5g/s 6s
  3. Pour 3 / 11
    0:45
    15s

    Pour over the centre of the bed to 90g.

    +30g→ 90g Center pour 5g/s 6s
  4. Pour 4 / 11
    1:00
    15s

    Pour over the centre of the bed to 120g.

    +30g→ 120g Center pour 5g/s 6s
  5. Pour 5 / 11
    1:15
    15s

    Pour over the centre of the bed to 150g.

    +30g→ 150g Center pour 5g/s 6s
  6. Pour 6 / 11
    1:30
    15s

    Pour over the centre of the bed to 180g.

    +30g→ 180g Center pour 5g/s 6s
  7. Pour 7 / 11
    1:45
    15s

    Pour over the centre of the bed to 210g.

    +30g→ 210g Center pour 5g/s 6s
  8. Pour 8 / 11
    2:00
    15s

    Pour over the centre of the bed to 240g.

    +30g→ 240g Center pour 5g/s 6s
  9. Pour 9 / 11
    2:15
    15s

    Pour over the centre of the bed to 270g.

    +30g→ 270g Center pour 5g/s 6s
  10. Pour 10 / 11
    2:30
    1m

    Finish over the centre of the bed to 300g.

    +30g→ 300g Center pour 5g/s 6s
  11. Done 11 / 11
    3:30

    Drawdown complete.

Notes

The idea is to add positives, not remove negatives: the coarse grind avoids bitterness while the long, ten-pour extraction builds sweetness and body. Ten equal 30g pours build a thick, almost syrupy texture. The bloom rests 30 seconds, then pour every 15 seconds, always onto a nearly drained bed so water never pools. Best for light roasts at 96°C — it tones acidity down and makes sweetness dominant, so dark roasts and acidity-forward cups are not the target. The cup gets even better as it cools. If it tastes too weak, grind a touch finer or gently agitate the server. Kasuya brews it on a V60 or Neo.

Grinder

40 clicks on a Comandante C40 — 45 is the extreme edge and can taste thin.

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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