Tetsuya Kasuya

Tetsuia V60

Name: Tetsuia V60
Total time: 3 min 30 s
Yield: 300 ml
Cuisine: Coffee
Ingredients: 20 g coffee, medium-fine grind; 300 ml water at 92°C

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

300 ml

200 Sweet zone 280–400 ml 500

Coffee 20 g

Roast Light – Medium

Water 300 ml

Temperature 92 °C

Ratio 1:15

Grind Medium-fine

Steps · 8

01 Bloom — 50 ml 0:45

02 1st pour — 120 ml 1:15

03 Rest 1:30

04 2nd pour — 180 ml 2:00

05 Rest 2:15

06 3rd pour — 240 ml 2:45

07 Rest 3:00

08 4th pour — 300 ml 3:30