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V60 03

4:6 Scaled

V60 03 V60 by Tetsu Kasuya

Honest Coffee Guide presents Tetsu Kasuya's 4:6 method at V60-03 scale with 5 count equal pulses and a coarse grind. Its split brewing structure keeps sweetness, acidity, and strength easy to tune in a clean batch.

1:15 Ratio
3:30 Total
30g Dose
95°C Temp
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Parameters

30 g
Coffee
450 g
Water
1:15
Ratio
95 °C
Temp
8 coarse
Grind
3:30
Total
~450 ml
Yield
Grind · 8/10 · coarse
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 6
    0:00
    45s

    Pour in a spiral to 90g. Let it bloom.

    +90g→ 90g Spiral 6g/s 15s 95°C
  2. Pour 2 / 6
    0:45
    40s

    Pour in a spiral to 180g.

    +90g→ 180g Spiral 6g/s 15s
  3. Pour 3 / 6
    1:25
    40s

    Wait for the water level to fall a little. Pour in a spiral to 270g.

    +90g→ 270g Spiral 6g/s 15s
  4. Pour 4 / 6
    2:05
    30s

    Wait for the water level to fall a little. Pour in a spiral to 360g.

    +90g→ 360g Spiral 6g/s 15s
  5. Pour 5 / 6
    2:35
    55s

    Wait for the water level to fall a little. Pour in a spiral to 450g.

    +90g→ 450g Spiral 6g/s 15s
  6. Done 6 / 6
    3:30

    Finish when the coffee stops dripping.

Notes

Keep each pulse distinct and let the slurry fall before adding the next. Use the opening portion to tune balance and the later pulses to tune strength. At this batch size, begin coarse; tighten only if the cup is clearly underdeveloped rather than merely light-bodied.

Original source

Recipe by Tetsu Kasuya, published at honestcoffeeguide.com.

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