Tetsu Kasuya Hario V60 4:6 Method

Tetsu Kasuya's championship-winning 4:6 method, splitting water into 40% and 60% stages for controlled acidity-sweetness balance.

BeanEthiopia Yirgacheffe Washed
Roastlight
MethodPour-over
Water Temp92°C
Coffee Dose20g
Total Water300ml
Total Time210s

Flavor Profile

body
2
aroma
5
acidity
5
sweetness
4
bitterness
1

Step-by-Step

  1. Blooming (45s) · 50g
    Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
  2. Main Extraction (45s) · 70g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  3. Main Extraction (40s) · 60g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  4. Main Extraction (40s) · 60g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  5. Main Extraction (40s) · 60g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

cocipe

Recipe guide for the perfect harmony of coffee...