Tetsu Kasuya's 4:6 Method
Hario V60 recipe by @rbrigleb
The award-winning 4:6 method by 2016 World Brewers Cup Champion Tetsu Kasuya. This technique allows you to control sweetness and strength through strategic pour timing.
Ingredients
| Coffee | 20g |
| Water | 420ml |
| Temperature | 92°C |
| Grind | Medium-coarse |
| Ratio | 1:21 |
| Time | 3:30 |
Brewing Steps
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TotalStep Instructions
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Rinse filter and add 20g coffee ground medium-coarse
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0:45 First pour: 120g water (40% of total) for sweetness
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0:45 Second pour: add 120g more water (total 240g)
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0:45 Third pour: add 60g water (total 300g)
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0:45 Fourth pour: add 60g water (total 360g)
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0:45 Fifth pour: add 60g water (total 420g)
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Allow complete drawdown
Total brewing time: 3:45
3:45
Total Time
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Favorites
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Times Used
Created 6 months ago
Brewing Details
- Method
- Hario V60
- Total Time
- 3:45
- Ratio
- 20g : 420ml