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V60 03

4:6 Large Batch

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V60 03 V60 by Hario

Hario presents Tetsu Kasuya's 4:6 method at V60-03 scale for a 4 count-cup batch. Its 5 count spaced pours separate flavor adjustment from strength control, giving a sweet, articulate cup at the larger dose.

1:15 Ratio
4:30 Total
40g Dose
92°C Temp
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Parameters

40 g
Coffee
600 g
Water
1:15
Ratio
92 °C
Temp
6 medium-coarse
Grind
4:30
Total
~600 ml
Yield
Grind · 6/10 · medium
FINE COARSE

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Method

4:30 · total
  1. Bloom 1 / 6
    0:00
    45s

    Pour 100g in a spiral. Let it bloom.

    +100g→ 100g Spiral 5.9g/s 17s 92°C
  2. Pour 2 / 6
    0:45
    45s

    Pour in a spiral to 240g.

    +140g→ 240g Spiral 6.1g/s 23s
  3. Pour 3 / 6
    1:30
    45s

    Pour in a spiral to 360g.

    +120g→ 360g Spiral 6g/s 20s
  4. Pour 4 / 6
    2:15
    45s

    Pour in a spiral to 480g.

    +120g→ 480g Spiral 6g/s 20s
  5. Pour 5 / 6
    3:00
    1m30s

    Finish in a spiral to 600g.

    +120g→ 600g Spiral 6g/s 20s
  6. Done 6 / 6
    4:30

    Drawdown complete.

Notes

Use a coarse, uniform grind and allow a clear drop in slurry level between pulses. Adjust the opening pours when acidity and sweetness need rebalancing; alter the later pulse pattern for strength. Avoid extra swirling, which can choke the deeper bed.

Original source

Recipe by Hario, published at youtube.com.

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