2016 · WORLD BREWERS CUP

Tetsu Kasuya — V60 4:6 Method

Name: 2016 WBrC Tetsu Kasuya — V60 4:6 Method
Total time: 3 min 30 s
Yield: 300ml
Cuisine: Coffee
Ingredients: Coffee 20g; Water 300g (92°C); Grind: Comandante C40 MK4 28

PercolationConeCompetition

4:6 Method — the first 40% of water determines acidity/sweetness balance, the remaining 60% controls strength. Adjust first pour ratio to control acidity↔sweetness.

20gDose

300gWater

1:15Ratio

92°CTemp

28 ClicksGrind

3:30Total Time

Brewing Steps

3:30 · 300g

0:00

0:00
Pour50g0:45Total 50g
0:45
Pour70g0:45Total 120g
1:30
Pour60g0:45Total 180g
2:15
Pour60g0:45Total 240g
3:00
Pour60g0:30Total 300g
3:30
Wait

On your grinder

Converted from Comandante C40 MK4 28 Clicks.

Grinder	Setting
1Zpresso J-Max	3.1.4-3.1.6 Rotations
1Zpresso K-Ultra	0.9.4-0.9.6 Rotations
Timemore C3	19-21 Clicks
Hario Skerton PRO	3-5
Porlex Mini II	12-14 Clicks
Baratza Encore	21-23 Scale
Fellow Ode Brew Grinder Gen 2	6.0-6.2 Scale
Niche Zero	0.46-0.48 Rotations
Varia VS3 (Gen 2)	9.3-9.5 Scale
Wilfa Uniform	27-29 Scale
Mahlkönig EK43 (0-16)	14.9-15.1 Scale