Multi-Pour

Hario V60 NEO 02 Hario others by Tetsu Kasuya

Tetsu Kasuya's newest recipe, built as the opposite of the short, fine-grind competition trend: an extreme coarse grind, hot 96°C water, and ten small pours that build a thick, almost syrupy body. He calls it the Multi-Pour.

1:15 Ratio

3:30 Total

20g Dose

96°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 96 °C
Temp: 10 extra coarse
Grind: 3:30
Total: ~300 ml
Yield

Grind · 10/10 · extra coarse

FINE COARSE

What is 10/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:30 · total

Bloom 1 / 11
0:00

30s

Pour in a spiral to 30g. Let it bloom.

+30g→ 30g Spiral 5g/s 6s 96°C
Pour 2 / 11
0:30

15s

Wait until the previous pour has almost drained. Pour in the centre to 60g.

+30g→ 60g Center pour 5g/s 6s
Pour 3 / 11
0:45

15s

Wait until the previous pour has almost drained. Pour in the centre to 90g.

+30g→ 90g Center pour 5g/s 6s
Pour 4 / 11
1:00

15s

Wait until the previous pour has almost drained. Pour in the centre to 120g.

+30g→ 120g Center pour 5g/s 6s
Pour 5 / 11
1:15

15s

Wait until the previous pour has almost drained. Pour in the centre to 150g.

+30g→ 150g Center pour 5g/s 6s
Pour 6 / 11
1:30

15s

Wait until the previous pour has almost drained. Pour in the centre to 180g.

+30g→ 180g Center pour 5g/s 6s
Pour 7 / 11
1:45

15s

Wait until the previous pour has almost drained. Pour in the centre to 210g.

+30g→ 210g Center pour 5g/s 6s
Pour 8 / 11
2:00

15s

Wait until the previous pour has almost drained. Pour in the centre to 240g.

+30g→ 240g Center pour 5g/s 6s
Pour 9 / 11
2:15

15s

Wait until the previous pour has almost drained. Pour in the centre to 270g.

+30g→ 270g Center pour 5g/s 6s
Pour 10 / 11
2:30

1m

Wait until the previous pour has almost drained. Pour in the centre to 300g.

+30g→ 300g Center pour 5g/s 6s
Done 11 / 11
3:30

Finish when the coffee stops dripping.

Notes

The idea is to add positives, not remove negatives: the coarse grind avoids bitterness while the long, ten-pour extraction builds sweetness and body. Ten equal 30g pours build a thick, almost syrupy texture. The bloom rests 30 seconds, then pour every 15 seconds, always onto a nearly drained bed so water never pools. Best for light roasts at 96°C — it tones acidity down and makes sweetness dominant, so dark roasts and acidity-forward cups are not the target. The cup gets even better as it cools. If it tastes too weak, grind a touch finer or gently agitate the server. Kasuya brews it on a V60 or Neo.