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4:6 Large Batch

by Hario V60 03

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

  • Sweet
  • Balanced
  • Medium-bodied
  • Light roast
  • Medium roast
  • Long
  • Intermediate
Total
4:30
Ratio
1:15
Coffee
40 g
Temp
92 °C

The 4:6 Large Batch recipe by Hario for the V60 03 uses 40 g of coffee and 600 g of water (1:15 ratio), at 92°C, with a target brew time of 4:30.

Parameters

40 g
Coffee
600 g
Water
1:15
Ratio
92 °C
Temp
6 medium coarse
Grind
4:30
Total
4
Servings
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.

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.

More V60 03 recipes

See all V60 03 recipes →

Other V60 methods

More by Hario

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Original source

Recipe by Hario, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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