V60
The 4:6 Method
Receta original de Tetsu KasuyaFuente
20g
Café
300g
Agua
1:15
Ratio
93°C
Temperatura
Medium-coarse to coarse
Molienda
3:30
Tiempo total
Preparación
Rinse the filter
Rinse the paper thoroughly with hot water and tip the rinse water out of the carafe. This also warms the dripper.
Level the bed
Add the grounds and tap the dripper once so the bed sits flat before the first pour.
Receta paso a paso
First pour
Pour 60 g and let it drain. This pour and the next are the 40 percent that decides the balance.
Second pour
Pour another 60 g, to 120 g total. Equal pours give a balanced cup.
Third pour
Pour 60 g, to 180 g. From here the pours are only setting strength.
Fourth pour
Pour 60 g, to 240 g.
Final pour and drawdown
Pour the last 60 g, to 300 g, and lift the dripper off at 3:30 whether or not it has finished.
Notas
The method that won the 2016 World Brewers Cup, and the reason a lot of people stopped guessing at pour-over. The water splits into two jobs: the first 40 percent sets sweetness against acidity, the last 60 percent sets strength. Pour the first two equal and you land in the middle. Make the first pour smaller than the second for a sweeter cup, larger for a brighter one. Nothing else has to change.