V60 02 V60
4:6 Method
by Tetsu Kasuya
World Brewers Cup 2016 winning recipe. Divides the brew into two phases: first 40% controls sweetness/acidity balance, last 60% controls strength.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 8 coarse
- Grind
- 3:30
- Total
- 1
- Servings
Method
3:30 · total-
Pour 1 / 60:00+50g add
To
50g
10s SlowPour 50g slowly. First pour of the 40% phase — controls acidity.
-
Pour 2 / 60:45+70g add
To
120g
10s SlowPour to 120g. Second pour of the 40% phase — controls sweetness.
-
Pour 3 / 61:30+60g add
To
180g
10s SlowPour to 180g. First pour of the 60% phase — strength.
-
Pour 4 / 62:15+60g add
To
240g
10s SlowPour to 240g.
-
Pour 5 / 63:00+60g add
To
300g
10s SlowPour to 300g. Final pour.
-
Done 6 / 63:30
Brew complete. Target ~3:30.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
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- 02 Single Circular Pour Blue Bottle Coffee Ratio 1:16.7 Time 3:00 Dose 21g Blue Bottle Coffee's official pour-over method. A bloom followed by a steady circular pour. Blue Bottle emphasizes freshness — beans within two weeks of roast date. Ratio 1:16.7 Time 3:00 Dose 21g
- 03 Constant Spirals Counter Culture Coffee Ratio 1:16.7 Time 3:45 Dose 30g Counter Culture Coffee's brew guide: 1:16.7 ratio with steady spiral pours for consistent extraction. Ratio 1:16.7 Time 3:45 Dose 30g
- 04 Jonathan Gagné Jonathan Gagné Ratio 1:17 Time 4:30 Dose 22g Jonathan Gagné's (Coffee ad Astra) high-extraction V60: boiling water, nest bloom technique, and slow flower-pattern pour. Ratio 1:17 Time 4:30 Dose 22g
- 05 Official George Howell Ratio 1:15 Time 3:30 Dose 26g George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. Ratio 1:15 Time 3:30 Dose 26g
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- 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
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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.