№ 718 V60 03 4:30 1:15 Hario
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4:6 Large Batch

Tetsu Kasuya's 4:6 method scaled for the V60 03. Four cups with five pours at 45-second intervals.

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Parameters

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

Method

4:30 total
  1. 0:00
    Bloom

    Pour 100g to bloom. Wait 45 seconds.

    +100g 15s circular
  2. 0:45
    Pour

    Pour 140g to 240g total. Wait 45 seconds.

    +240g 20s circular
  3. 1:30
    Pour

    Pour 120g to 360g total. Wait 45 seconds.

    +360g 20s circular
  4. 2:15
    Pour

    Pour 120g to 480g total. Wait 45 seconds.

    +480g 20s circular
  5. 3:00
    Pour

    Pour 120g to 600g total. Wait for drawdown.

    +600g 20s circular
  6. 4:30
    Done

    Drawdown complete.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

The 4:6 method divides water into 40% (flavor control) and 60% (strength). First two pours control sweetness vs. acidity; last three control strength. Grind coarser for larger doses.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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