V60
The 4:6 Method for Dark Roasts
Recipe by Tetsu KasuyaSource
@coffeemaster
20g
Coffee
300g
Water
1:15
Ratio
83°C
Temperature
Medium-coarse to coarse
Grind Size
3:30
Total Time
Preparation
1
Rinse the filter
Rinse the paper with hot water and discard the rinse water.
Step-by-step recipe
0:00 → 0:45Step 1
First pour
Pour 60 g at 83 C and let it drain.
0:45 → 1:30Step 2
Second pour
Pour 60 g, to 120 g. That closes the 40 percent that sets balance.
1:30 → 2:30Step 3
Third pour
Pour 90 g, to 210 g. The strength half is split in two here rather than three.
2:30 → 3:30Step 4
Final pour and drawdown
Pour the last 90 g, to 300 g, and lift the dripper off at 3:30.
Notes
The same 4:6 skeleton, tuned for coffee that gives itself up easily. Cooler water and fewer pours across the strength half pull less from a dark roast, which is usually what has gone wrong when one tastes ashy. The balance half is unchanged.