V60 01 V60
4:6
by Tetsu Kasuya
Tetsu Kasuya's 4:6 method scaled for the V60 01. Five equal pours dividing the brew into sweetness and strength phases.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- 1
- Servings
Method
3:30 · total-
Pour 1 / 60:00+60g add
To
60g
10s CircularPour 60g in circular motion. First pour controls acidity.
-
Pour 2 / 60:45+60g add
To
120g
10s CircularPour to 120g. Second pour controls sweetness.
-
Pour 3 / 61:25+60g add
To
180g
10s CircularPour to 180g.
-
Pour 4 / 62:05+60g add
To
240g
10s CircularPour to 240g.
-
Pour 5 / 62:35+60g add
To
300g
10s CircularPour to 300g.
-
Done 6 / 63:30
4:6 method complete. First 40% controls sweetness, last 60% controls strength.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
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- 02 Fine Grind Spiral Matt Perger Ratio 1:16.7 Time 2:20 Dose 12g WBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours. Ratio 1:16.7 Time 2:20 Dose 12g
- 03 Concentrate Heart Coffee Roasters Ratio 1:10 Time 2:00 Dose 15g Strong 1:10 concentrate on the small V60-01. Dilute with hot water or ice. Ratio 1:10 Time 2:00 Dose 15g
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- 05 Four Small Pours James Hoffmann Ratio 1:16.7 Time 3:00 Dose 15g A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper. Ratio 1:16.7 Time 3:00 Dose 15g
More by Tetsu Kasuya
View all recipes by Tetsu Kasuya- 01 Kasuya 4:6 Cafec Deep 27 Ratio 1:15 Time 4:00 Dose 15g Ratio 1:15 Time 4:00 Dose 15g
- 02 Light 4:6 Cafec Deep 45 Ratio 1:15 Time 5:00 Dose 30g Ratio 1:15 Time 5:00 Dose 30g
- 03 Kasuya 4:6 Cafec Deep 45 Ratio 1:15 Time 5:00 Dose 30g Ratio 1:15 Time 5:00 Dose 30g
- 04 Kasuya 4:6 Cafec Deep Pro Ratio 1:15 Time 5:30 Dose 30g Ratio 1:15 Time 5:30 Dose 30g
- 05 Kasuya 4:6 Cafec Flower Cup 1 Ratio 1:15 Time 3:30 Dose 15g Ratio 1:15 Time 3:30 Dose 15g
Other V60 models
View all V60 modelsLearn the fundamentals
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.