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4:6

by Tetsu Kasuya V60 03

Tetsu Kasuya's 4:6 method scaled for the V60 03. Five equal 90g pours for batch brew.

  • Sweet
  • Balanced
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
3:30
Ratio
1:15
Coffee
30 g
Temp
93 °C

The 4:6 recipe by Tetsu Kasuya for the V60 03 uses 30 g of coffee and 450 g of water (1:15 ratio), at 93°C, with a target brew time of 3:30.

Parameters

30 g
Coffee
450 g
Water
1:15
Ratio
93 °C
Temp
7 medium coarse
Grind
3:30
Total
3
Servings
Grind · 7/10 · medium-coarse
FINE COARSE

Method

3:30 · total
  1. 0:00
    Pour

    Pour 90g in circles. First pour controls acidity.

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

    Pour to 180g. Second pour controls sweetness.

    +180g 10s Circular
  3. 1:30
    Pour

    Pour to 270g.

    +270g 10s Circular
  4. 2:15
    Pour

    Pour to 360g.

    +360g 10s Circular
  5. 3:00
    Pour

    Pour to 450g.

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

    4:6 method for batch brew.

Notes

First 40% (two pours) controls sweetness and acidity. Last 60% (three pours) controls strength. 15:1 ratio for a balanced batch.

More V60 03 recipes

See all V60 03 recipes →

Other V60 methods

More by Tetsu Kasuya

View all recipes by Tetsu Kasuya →

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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