Multi-Pour
by Tetsu Kasuya for Hario V60 NEO 02 original source (youtube.com)
Tetsu Kasuya's newest recipe, built as the opposite of the short, fine-grind competition trend: an extreme coarse grind, hot 96°C (204.8°F) water, and ten small pours that build a thick, almost syrupy body. He calls it the Multi-Pour.
Before you start
You need
- Hario V60 NEO 02
- Scale
- Water at 96 °C (205 °F)
Notes from Tetsu Kasuya
The idea is to add positives, not remove negatives: the coarse grind avoids bitterness while the long, ten-pour extraction builds sweetness and body.
Ten equal 30g (1.1 oz) pours build a thick, almost syrupy texture. The bloom rests 30 seconds, then pour every 15 seconds, always onto a nearly drained bed so water never pools.
Best for light roasts at 96°C (204.8°F) — it tones acidity down and makes sweetness dominant, so dark roasts and acidity-forward cups are not the target.
The cup gets even better as it cools.
If it tastes too weak, grind a touch finer or gently agitate the server. Kasuya brews it on a V60 or Neo.
Steps · 3:30
11 steps · 10 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 11, 0:00until 0:06 30 g
Bloom. Pour in a spiral to 30g (1.1 oz). Let it bloom.
Spiral 5 g/s · 6s 96 °C
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Step 2 of 11, 0:30until 0:36 60 g+30
Wait until the previous pour has almost drained. Pour in the centre to 60g (2.1 oz).
Center pour 5 g/s · 6s
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Step 3 of 11, 0:45until 0:51 90 g+30
Wait until the previous pour has almost drained. Pour in the centre to 90g (3.2 oz).
Center pour 5 g/s · 6s
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Step 4 of 11, 1:00until 1:06 120 g+30
Wait until the previous pour has almost drained. Pour in the centre to 120g (4.2 oz).
Center pour 5 g/s · 6s
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Step 5 of 11, 1:15until 1:21 150 g+30
Wait until the previous pour has almost drained. Pour in the centre to 150g (5.3 oz).
Center pour 5 g/s · 6s
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Step 6 of 11, 1:30until 1:36 180 g+30
Wait until the previous pour has almost drained. Pour in the centre to 180g (6.3 oz).
Center pour 5 g/s · 6s
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Step 7 of 11, 1:45until 1:51 210 g+30
Wait until the previous pour has almost drained. Pour in the centre to 210g (7.4 oz).
Center pour 5 g/s · 6s
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Step 8 of 11, 2:00until 2:06 240 g+30
Wait until the previous pour has almost drained. Pour in the centre to 240g (8.5 oz).
Center pour 5 g/s · 6s
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Step 9 of 11, 2:15until 2:21 270 g+30
Wait until the previous pour has almost drained. Pour in the centre to 270g (9.5 oz).
Center pour 5 g/s · 6s
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Step 10 of 11, 2:30until 2:36 300 g+30
Wait until the previous pour has almost drained. Pour in the centre to 300g (10.6 oz).
Center pour 5 g/s · 6s
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Step 11 of 11, 3:30
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:30. If not, change just one thing in the next cup:
- Past 4:10? Grind coarser
- Done before 2:50? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 9
270 g
+30 g add water
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