№ 639 V60 03 3:30 1:15 Tetsu Kasuya
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Tetsu Kasuya 4:6

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

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Parameters

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

Method

3:30 total
  1. 0:00
    Pour

    Pour 90g in circles. First pour controls acidity.

    +90g 10s circular
  2. 0:45
    Pour

    Pour to 180g. Second pour controls sweetness.

    +180g 10s circular
  3. 1:30
    Pour

    Pour to 270g.

    +270g 10s circular
  4. 2:15
    Pour

    Pour to 360g.

    +360g 10s circular
  5. 3:00
    Pour

    Pour to 450g.

    +450g 10s circular
  6. 3:30
    Done

    4:6 method for batch brew.

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

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

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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