V60Filter
Tetsu Kasuya 4:6 method (V60)
Method by Tetsu Kasuya (2016 World Brewers Cup champion) · Source ↗
- Dose
- 20 g
- Ratio
- 1:15
- Water
- 300 g
- Temperature
- 92 °C
- Grind
- Coarse (coarser than a standard V60 grind)
- Total time
- 3:30
- Also works in
- Any 60° cone (Origami with cone paper, one-cup drippers)
- Paper
- Hario V60 02 standard (the 4:6 timings assume standard paper flow)
- Comandante C40 32–38 clicks
- 1Zpresso JX 40–48 clicks
- Timemore C2 22–26 clicks
- Fellow Ode Gen 2 8–10
Steps
Pour 1 of 5 — adjust the first two pours for sweetness/acidity balance
60 gPour 2 of 5
120 g(+60 g)Pour 3 of 5 — the remaining three pours set strength
180 g(+60 g)Pour 4 of 5
240 g(+60 g)Pour 5 of 5
300 g(+60 g)Drawdown complete around 3:30
300 g