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
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
Drawdown complete.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
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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.