V60 02 V60
Multi-Pour
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.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 10 extra coarse
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour to 30g and let it bloom.
To 30g 8s Circular -
0:30 02Pour
Pour to 60g.
To 60g 6s Center -
0:45 03Pour
Pour to 90g.
To 90g 6s Center -
1:00 04Pour
Pour to 120g.
To 120g 6s Center -
1:15 05Pour
Pour to 150g.
To 150g 6s Center -
1:30 06Pour
Pour to 180g.
To 180g 6s Center -
1:45 07Pour
Pour to 210g.
To 210g 6s Center -
2:00 08Pour
Pour to 240g.
To 240g 6s Center -
2:15 09Pour
Pour to 270g.
To 270g 6s Center -
2:30 10Pour
Final pour to 300g.
To 300g 6s Center -
3:30 11Done
Let it finish dripping around 3:30.
Notes
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.
More V60 02 recipes
See all V60 02 recipes →- 01 Five Equal Pours byNicole Battefeld-Montgomery Nicole Battefeld's five-pour V60 method with 60g per pour. 2018 German Barista Champion recipe designed for honest flavors, body retention, and natural acidity. Ratio 1:16.7 Time 3:15
- 02 Single Circular Pour byBlue Bottle Coffee Blue Bottle Coffee's official pour-over method. A bloom followed by a steady circular pour. Blue Bottle emphasizes freshness — beans within two weeks of roast date. Ratio 1:16.7 Time 3:00
- 03 Constant Spirals byCounter Culture Coffee Counter Culture Coffee's brew guide: 1:16.7 ratio with steady spiral pours for consistent extraction. Ratio 1:16.7 Time 3:45
- 04 Jonathan Gagné byJonathan Gagné Jonathan Gagné's (Coffee ad Astra) high-extraction V60: boiling water, nest bloom technique, and slow flower-pattern pour. Ratio 1:17 Time 4:30
- 05 Official byGeorge Howell George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. Ratio 1:15 Time 3:30
More by Tetsu Kasuya
View all recipes by Tetsu Kasuya →Other V60 models
View all V60 models →Learn the fundamentals
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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.