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

Tetsu Kasuya's 4:6 method scaled for the V60-03. Five equal pours with a coarse grind.

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Parameters

Coffee
30 g
Water
450 g
Ratio
1:15
Temp
95 °C
Grind
8 coarse
Total
3:30
Servings
3
Grind · 8/10 · coarse
FINE COARSE

Method

3:30 total
  1. 0:00
    Bloom

    Pour 90g in circles.

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

    Second pour to 180g.

    +180g 10s circular
  3. 1:25
    Pour

    Third pour to 270g.

    +270g 10s circular
  4. 2:05
    Pour

    Fourth pour to 360g.

    +360g 10s circular
  5. 2:35
    Pour

    Final pour to 450g.

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

    Drawdown complete.

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Notes

The 4:6 method scaled for 30g/450g. First 40% (180g in 2 pours) controls sweetness vs acidity. Last 60% (270g in 3 pours) controls strength. Coarse grind prevents over-extraction from the larger brew volume.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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