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Hario v60 + coffee beans for v60 4:6 Method Pour Over from Tetsu Kasuya
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v60 4:6 Method Pour Over

A simple pour over recipe using the 4:6 method created by Tetsu Kasuya, the 2016 World Brewers Cup Champion.
Prep Time2 minutes
Brew Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Japanese
Keyword: hario v60, pour over
Servings: 1 serving
Calories: 1.5kcal
Author: Tetsu Kasuya

Equipment

Ingredients

  • 20 grams coffee ground coarse
  • 300 grams water

Instructions

  • Pre-rinse filter and add coffee to v60 brewer.
  • Pour 60 grams of water (see note on water temperature) slowly over coffee grounds in a concentric circle over 10 seconds.
  • At 0:40, pour 60 grams of water.
  • At 1:20, pour 60 grams of water.
  • At 2:00, pour 60 grams of water.
  • At 2:30, pour 60 grams of water.
  • Pour over should complete around 3:30.

Notes

  • Water temperature: Water temperature should be 199°F (93°C) for light roasted coffee, 190°F (88°C) for medium roasted coffee, and 181°F (83°C) for dark roasted coffee
  • Grind: The grind should be similar to that of a French Press
  • Scaling recipe: You can easily scale this recipe up or down by adding 3 times as much as the ground x 5 pours (i.e. 20g coffee leads to five 60g pours)

Nutrition

Calories: 1.5kcal