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Hario V60
Tetsu Kasuya · 4:6 Method
en.philocoffea.com →01 · GRIND
20 g
Medium-coarse — coarser than table salt.
02 · WATER
93 °C
300 g · 1:15
03 · BLOOM
0:00
Pour 60 g (bloom)
04 · POURING
~3:30
Tetsu Kasuya · 4:6 Method
Pour schedule
- 0:00Pour 60 g (bloom)
- 0:45Pour to 120 g
- 1:30Pour to 180 g
- 2:15Pour to 240 g
- 2:45Pour to 300 gDrawdown finishes by ~3:30.
The first two pours set sweetness and acidity; the next three set strength. Use 83 °C for dark roasts, 88 °C for medium.