V60 Filter Coffee Recipe: Tetsu Kasuya's 4:6 Method

What's the secret to brewing coffee with perfect clarity and balance? World Brewers Cup champion Tetsu Kasuya has the answer. Dive into his unique technique and discover a whole new dimension of coffee flavor.

Background: Tetsu Kasuya won the 2016 World Brewer's Cup with this innovative V60 approach. 

The Technique:
  • Ratio: 20g:300g (coffee: water)
  • Aggressive Pouring: Water is divided into 40% and 60%, each poured rapidly for even saturation.
  • Coarse Grind: Coarser than a traditional V60 grind to facilitate faster drawdown times.

Controlling Flavor and Strength with the 4:6 Method:

  • First 40% of Water:
    • Split this into two pours.
    • A larger first pour emphasizes brightness (acidity).
    • A larger second pour highlights sweetness.
  • Remaining 60% of Water:
    • Adjusts the coffee's strength.
    • Pour all at once for a lighter coffee.
    • Divide into two or three pours for a stronger brew (Kasuya recommends three pours).

Additional Tips:

  • Use a medium-coarse to coarse grind.
  • Experiment with the 60% pours to find your preferred strength.
  • For dark roasts, start with two pours in the final stage for a less thick coffee.

The 4:6 coffee brewing method by Philocoffea CEO, Tetsu Kasuya.

Benefits:
  • High extraction for intense flavors
  • More forgiving due to the simplified pouring
  • Dose: 20g coffee Yield: 300g water Brew Ratio: 1:15
  • Grind: Freshly roasted, medium-coarse ground coffee(Aim for slightly coarser than a standard filter grind)
  • Water Temp: 95-100°C Light Roast, 92-94°C Medium Light Roast, 88-92°C Medium Roast, 85-88°C Medium Dark Roast. 
  • Filter: V60 paper filter, rinsed well
Equipment:
  • V60 Dripper
  • Paper filters
  • Kettle (preferably gooseneck for pouring control)
  • Coffee Scale
  • Time
Suitable Roasts & Origins
  • Colombia Washed:These coffees exhibit classic bright acidity and sweetness that shine in the V60.
  • Ethiopian Natural:The fruity, floral notes of a natural Ethiopian will sing with this method.

Basic Formula

  • Step 1: Multiply your coffee grounds weight by 3 to find the individual pour amount.
  • Step 2: Multiply your coffee grounds weight by 5 to find the total water needed.

Example (20g coffee):

  • 20g coffee x 3 = 60g water per pour
  • 20g coffee x 5 = 300g total water

Pour Timing (for 20g example)

  • 0:00: 1st pour (60g)
  • 0:45: 2nd pour (60g)
  • 1:30: 3rd pour (60g)
  • 2:15: 4th pour (60g)
  • 2:45: 5th pour (60g)
  • 3:30: Remove dripper

Important Note: Adjust your grind size to ensure the water passes through the filter just before the next pour to get the best flavor.

Key Points:
  • Pouring Technique: Pouring in a slow, circular motion helps with even extraction. Avoid pouring directly onto the sides of the filter.
Adjusting the Method:
The beauty of the Katsuya method is its flexibility. Here's how you can customize it to your taste:
  • Grind Size: Grind finer for more strength or coarser for a lighter, less intense brew.
  • Coffee to Water Ratio: Adjust this depending on your desired brew strength.
  • Pouring Pattern: Experiment with different pouring speeds and patterns to see how they affect your coffee flavor.
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