V60 03 V60
4:6 Large Batch
by Hario
Tetsu Kasuya's 4:6 method scaled for the V60 03. Four cups with five pours at 45-second intervals.
Parameters
- 40 g
- Coffee
- 600 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 6 medium-coarse
- Grind
- 4:30
- Total
- 4
- Servings
Method
-
0:00 01Bloom
Pour 100g to bloom. Wait 45 seconds.
To 100g 15s Circular -
0:45 02Pour
Pour 140g to 240g total. Wait 45 seconds.
To 240g 20s Circular -
1:30 03Pour
Pour 120g to 360g total. Wait 45 seconds.
To 360g 20s Circular -
2:15 04Pour
Pour 120g to 480g total. Wait 45 seconds.
To 480g 20s Circular -
3:00 05Pour
Pour 120g to 600g total. Wait for drawdown.
To 600g 20s Circular -
4:30 06Done
Drawdown complete.
Notes
Original source
Recipe by Hario, published at youtube.com.
More V60 03 recipes
See all V60 03 recipes →- 01 Large Batch byHario A large batch recipe for the V60 03, perfect for sharing with friends. Ratio 1:16 Time 5:00
- 02 Dark Roast byHario Low temperature V60-03 recipe for dark roasts. Gentle pours and coarser grind for 3 clean cups. Ratio 1:15 Time 3:30
- 03 Ultimate Technique byJames Hoffmann James Hoffmann's V60 technique scaled for the V60-03. Two main pours after bloom for 3 cups. Ratio 1:16.7 Time 4:00
- 04 Iced Batch byHario Batch iced coffee in the V60-03. Boiling water and fine grind at double strength over 350g of ice. Serves 3 people. Ratio 1:10 Time 3:30
- 05 4:6 Scaled byTetsu Kasuya Tetsu Kasuya's 4:6 method scaled for the V60-03. Five equal pours with a coarse grind. Ratio 1:15 Time 3:30
More by Hario
View all recipes by Hario →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.