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Tetsu Kasuya

The 4:6 method that won the 2016 World Brewers Cup. Controls sweetness and acidity independently across 5 pours.

Sweet zone
Yield
300 ml
↕ drag to adjust · 200–500 ml
✓ in the sweet zone
Coffee 20g
Ratio 1:15
Temperature 92°C
Roast Light – Medium
Grind Coarse
Pour plan 40% · sweetness & acidity 60% · strength 5 pours
X-RayThe method's parts and what to do before you start.
V60 brew station
shelf.coffee · X-Ray

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Select a part to learn what it does

Paper filter

The paper holds back the grounds and lets the coffee through. Use a filter that matches the size of your V60.

Fold the seam, fit the paper and rinse before adding coffee.

Steps · 8
01 Bloom — 50 ml Bloom 0:45
02 1st pour — 120 ml Gentle 1:15
03 Rest 1:30
04 2nd pour — 180 ml Gentle 2:00
05 Rest 2:15
06 3rd pour — 240 ml Gentle 2:45
07 Rest 3:00
08 4th pour — 300 ml Gentle 3:30
Glossary 2
Bloom
Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
Pulse pours
Pouring water in several short rounds instead of one continuous pour. Increases agitation and extraction; controls drawdown time.