Tetsu Kasuya's 4:6 method

Recipe by Tetsu Kasuya · See the original

Tetsu Kasuya won the 2016 World Brewers Cup with this method. He splits the water in two: the first 40 per cent, poured in two goes, sets the balance between sweetness and acidity, and the last 60 per cent sets the strength.

A bigger first pour makes the cup brighter, and a smaller one makes it sweeter. Splitting the last 60 per cent into fewer pours makes it lighter, and into more pours makes it stronger. This is the version Kasuya shared with Hario.

V60 recipes

Everyday

Our one-cup starting point for any filter roast.

15 g · 1:16.7 · 2:30 to 3:30

Hoffmann's V60

Two cups, a big bloom and a swirl to finish. Clean and sweet.

30 g · 1:16.7 · 3:15 to 3:45

4:6 method

Five pours you can tune for sweetness and strength.

20 g · 1:15 · 3:30

Rao's V60

Very hot water, a big bloom and spins instead of stirs.

20 g · 1:16.5 · 4:00 to 4:30

Hoffmann's one cup V60

One mug, five small pours and a swirl. Sweet and even.

15 g · 1:16.7 · 2:50 to 3:20

Five pour

Five equal pours, each one when the last has drained.

20 g · 1:15 · 3:15 to 3:45

April's V60

Six even pours with a lively stream, done by 3:30.

20 g · 1:15 · 3:20 to 3:30

Hedrick's double bloom

Two small blooms, one fast pour. Dial in by time, not grind.

15 g · 1:15 · 2:00 to 2:30

Hario's V60

The maker's own recipe: a bloom and three equal pours.

15 g · 1:14 · 2:30 to 3:00

Gagné's V60

Boiling water, a big bloom and three gentle spins.

22 g · 1:16 · 2:30 to 3:30

Licata's V60

One long pour that starts fast and ends with a splash.

18 g · 1:16.7 · 2:20 to 2:40

Grill's V60

Two cups, two big pours and a quick stir after each.

30 g · 1:16.7 · 2:45 to 3:00

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:15
Water temperature: 92°C
Grind: Coarse
Time: 3:30

What you need

V60 dripper and a paper filter to fit it
Kettle, ideally a gooseneck kettle for a steady pour
Digital scale with a timer
Burr grinder
Mug or server

Method

1
Rinse the paper filter with hot water and tip the water away. Add 20 g of coarsely ground coffee, level it and zero the scale.
2
Start the timer and pour 50 g of water at 92°C.
3
At 0:45, pour 70 g to reach 120 g. These first two pours are the 40 per cent.
4
At 1:30, pour 60 g to reach 180 g.
5
At 2:10, pour 60 g to reach 240 g, then at 2:40 pour the last 60 g to reach 300 g.
6
Remove the dripper at 3:30, even if some water is still draining.