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V60 03

4:6 Large Batch

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V60 03 V60 by Hario

Tetsu Kasuya's 4:6 method scaled for the V60 03. Four cups with five pours at 45-second intervals.

1:15 Ratio
4:30 Total
40g Dose
92°C Temp
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Parameters

40 g
Coffee
600 g
Water
1:15
Ratio
92 °C
Temp
6 medium-coarse
Grind
4:30
Total
~600 ml
Yield
Grind · 6/10 · medium
FINE COARSE

Method

4:30 · total
  1. Bloom 1 / 6
    0:00

    Pour 100g to bloom. Wait 45 seconds.

    +100g→ 100g Spiral 15s
  2. Pour 2 / 6
    0:45

    Pour 140g to 240g total. Wait 45 seconds.

    +140g→ 240g Spiral 20s
  3. Pour 3 / 6
    1:30

    Pour 120g to 360g total. Wait 45 seconds.

    +120g→ 360g Spiral 20s
  4. Pour 4 / 6
    2:15

    Pour 120g to 480g total. Wait 45 seconds.

    +120g→ 480g Spiral 20s
  5. Pour 5 / 6
    3:00

    Pour 120g to 600g total. Wait for drawdown.

    +120g→ 600g Spiral 20s
  6. Done 6 / 6
    4:30

    Drawdown complete.

Notes

The 4:6 method divides water into 40% (flavor control) and 60% (strength). First two pours control sweetness vs. acidity; last three control strength. Grind coarser for larger doses.

Original source

Recipe by Hario, published at youtube.com.

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Bloom

0:00

100g

+240g add

15s
Bloom · 1/6 0:00