4:6 Scaled
Tetsu Kasuya's 4:6 method scaled for the V60-03. Five equal pours with a coarse grind.
- Sweet
- Balanced
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:30
- Ratio
- 1:15
- Coffee
- 30 g
- Temp
- 95 °C
The 4:6 Scaled recipe by Tetsu Kasuya for the V60 03 uses 30 g of coffee and 450 g of water (1:15 ratio), at 95°C, with a target brew time of 3:30.
Parameters
- 30 g
- Coffee
- 450 g
- Water
- 1:15
- Ratio
- 95 °C
- Temp
- 8 coarse
- Grind
- 3:30
- Total
- 3
- Servings
Method
-
0:00Bloom
Pour 90g in circles.
+90g 10s Circular -
0:45Pour
Second pour to 180g.
+180g 10s Circular -
1:25Pour
Third pour to 270g.
+270g 10s Circular -
2:05Pour
Fourth pour to 360g.
+360g 10s Circular -
2:35Pour
Final pour to 450g.
+450g 10s Circular -
3:30Done
Drawdown complete.
Notes
More V60 03 recipes
-
Large Batch
1:16by Hario
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
4:6 Large Batch
1:15by Hario
- Sweet
- Balanced
Total 4:30 Temp 92°C -
Ultimate Technique
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 4:00 Temp 95°C -
Iced Batch
1:10by Hario
- Citric
- Fruity
Total 3:30 Temp 100°C
Other V60 methods
More by Tetsu Kasuya
-
Kasuya Official
1:15Hario Mugen
- Sweet
- Balanced
Total 3:00 Temp 93°C -
Strong 1:12
1:12Hario Mugen
- Sweet
- Balanced
Total 1:30 Temp 93°C -
Devil Switch
1:14Hario Switch 02
- Sweet
- Caramel
Total 3:30 Temp 90°C -
Devil's Recipe
1:14Hario Switch 02
- Sweet
- Caramel
Total 3:00 Temp 98°C -
Super Hybrid — Double Batch Coarse
1:15Hario Switch 03
- Sweet
- Caramel
Total 3:30 Temp 90°C
Original source
Recipe by Tetsu Kasuya, published at honestcoffeeguide.com.
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100g
+50g Add water