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Loading…Pour-overV60
4:6 method
after Tetsu Kasuya
Coffee : water
1:15
20 to 300 g5 pours, off at 3:30.
What it brings out
Balance ours
Brewsign in to brew itRoast
Light
Medium
Dark
Medium, per the source
Provenance
Tetsu Kasuya's championship method: five pours of 60 g, at 88 °C for medium roasts.
Source
Tips draw on (1)
- What we changed
- Nothing. Every value as published, in our words.
Values per Tetsu Kasuya, unless marked "ours".
Recipes credited to people or brands are our retelling of what they published. Bunchum is not affiliated with them, and they have not reviewed or endorsed this app. Names and trademarks belong to their owners.
Water over time
- 0:00 to 0:45
Pour 160 g
Pour 60 g. Let it almost fully drain before the next pour.
- 0:45 to 1:30
Pour 2to 120 g
Pour 60 g. This ends the first 40 %, which sets sweetness and acidity.
- 1:30 to 2:15
Pour 3to 180 g
Pour 60 g.
- 2:15 to 2:45
Pour 4to 240 g
Pour 60 g.
- 2:45 to 3:30
Pour 5to 300 g
Pour 60 g. At 3:30 lift the dripper off, even if water is still in it.
Values as published; the times are for this amount.Adapt as a copy
Four sides of the cup
- Balance: No single trait leads. Our reading: An equal first and second pour sits between the sweeter and the brighter split.
Our tips
For your next brew: try it and taste.
Split
Sweeter: make the first pour smaller than the second. More acidity: make it larger.
moves sweetness against acidity
Lighter cup: pour the last 60 % in one or two pours instead of three; more pours make it more intense.
moves strength
For sweetness, acidity and strength you turn the split, not the grinder. Set the grind so the times fit (per the source).
Grind
Medium-coarse to coarse
Coffee : water
Water
88 °C
Take the dripper off on time even if water is left; the cut-off is part of the recipe.
at the brewer
MAKE IT YOURS
Brew this at your batch size.
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