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V60 03

4:6

V60 03 V60 by Tetsu Kasuya

Tetsu Kasuya's 4:6 method scaled for the V60 03. Five equal 90g pours for batch brew.

1:15 Ratio
3:30 Total
30g Dose
93°C Temp
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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
Grind · 7/10 · medium-coarse
FINE COARSE

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Method

3:30 · total
  1. Pour 1 / 6
    0:00
    45s

    Pour in a spiral to 90g.

    +90g→ 90g Spiral 6g/s 15s 93°C
  2. Pour 2 / 6
    0:45
    45s

    Pour in a spiral to 180g.

    +90g→ 180g Spiral 6g/s 15s
  3. Pour 3 / 6
    1:30
    45s

    Pour in a spiral to 270g.

    +90g→ 270g Spiral 6g/s 15s
  4. Pour 4 / 6
    2:15
    45s

    Pour in a spiral to 360g.

    +90g→ 360g Spiral 6g/s 15s
  5. Pour 5 / 6
    3:00
    30s

    Pour in a spiral to 450g.

    +90g→ 450g Spiral 6g/s 15s
  6. Done 6 / 6
    3:30

    Finish when the coffee stops dripping.

Notes

The first 40% (two pours) controls sweetness and acidity. First 40% (two pours) controls sweetness and acidity. Last 60% (three pours) controls strength. 15:1 ratio for a balanced batch.

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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