baristatRECIPE · V60
Tetsu Kasuya V60 4:6
Sweet and balanced — five pours in time with the scale.
15 g of freshly ground coffee; water: 250 g. Ratio 1:16.7, medium grind, 92 °C and 3:30 brew time.
Step by step ↓
What you need
- 15 g of freshly ground coffee
- 250 g of filtered water
Gather a scale, coffee, water and the equipment for this recipe. Check the quantities below and follow the steps in order. Time is a brewing reference, not a promise of flavor.
Calculator ↗- DOSE
- 15g
- WATER
- 250g
- RATIO
- 1:16.7
- TEMPERATURE
- 92°C
- GRIND
- Medium
- TIME
- 3:30
5 steps
Step by step
- POUR
Bloom
Pour 45 g in circular motions and let the gases release.
WATER SO FAR · 45 gat 0:45
- POUR
1st pour
Pour 75 g, bringing the total to 120 g, over 30 s.
WATER SO FAR · 120 gat 1:30
- POUR
2nd pour
Pour 60 g, bringing the total to 180 g, over 30 s.
WATER SO FAR · 180 gat 2:15
- POUR
3rd pour
Pour 45 g, bringing the total to 225 g, over 25 s.
WATER SO FAR · 225 gat 2:45
- POUR
4th pour
Pour 25 g to complete 250 g, and wait for the water to draw down.
WATER SO FAR · 250 gat 3:30
ABOUT THIS RECIPE
This Tetsu Kasuya V60 4:6 version uses 15 g of coffee, 250 g of water at 92 °C and a medium grind, with five pours over a reference 3:30.
- The moment that decides the cup
- Start with 45 g. The next scale totals are 120, 180, 225 and 250 g: these are accumulated amounts, not the water added in each pour.
- What it forgives — and what it doesn't
- Other 4:6 versions may use different doses and pour sequences. Repeat this sequence before comparing the cup or changing one variable.
- Who it's for
- For anyone who can track separate pours with a scale and timer. Open the V60 guide to compare this recipe with other options.
Brew this recipe with Baristat.
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