Standard V60
4:6 Method
by Tetsu Kasuya
Dose
20g
Ratio
1:15
Water
300g
Temp
93°C
Time
3:30
Grind
Coarse
Steps
- 💧 0:00 Pour 1/5 of total water 60g
- 🫗 0:45 Pour another 1/5 120g
- 🫗 1:25 Pour 1/5 180g
- 🫗 2:05 Pour 1/5 240g
- 🫗 2:35 Pour final 1/5 300g
- ✓ 3:30 Drawdown complete
Notes
First 40% (pours 1-2) controls sweetness vs acidity. Last 60% (pours 3-5) controls strength. Coarse grind is key.
Source: Tetsu Kasuya — 2016 World Brewers Cup Champion
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