4:6
Open in appTetsu Kasuya's 4:6 method scaled for the V60 03. Five equal 90g pours for batch brew.
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Parameters
- 30 g
- Coffee
- 450 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- ~450 ml
- Yield
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Method
3:30 · total-
Pour 1 / 60:0045s
Pour 90g in a spiral.
+90g→ 90g Spiral 6g/s 15s 93°C -
Pour 2 / 60:4545s
Pour in a spiral to 180g.
+90g→ 180g Spiral 6g/s 15s -
Pour 3 / 61:3045s
Pour in a spiral to 270g.
+90g→ 270g Spiral 6g/s 15s -
Pour 4 / 62:1545s
Pour in a spiral to 360g.
+90g→ 360g Spiral 6g/s 15s -
Pour 5 / 63:0030s
Finish in a spiral to 450g.
+90g→ 450g Spiral 6g/s 15s -
Done 6 / 63:30
Finish when the coffee stops dripping.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
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Other V60 models
View all V60 modelsLearn 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.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
