How I brew with the Hario V60 (Kasuya 4:6 Method)
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
- Recipe
20g of coffee
300g of water
Medium Coarse (30 clix)
First pour (0:00): 50g
Second pour (0:45): 70g
Third pour (1:30): 60
Fourth pour (2:15): 60
Fifth pour (3:00): 60
Cut-off brew at 3:30
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I have never seen a technique extract this level of flavor from coffee beans. My current bag is an Allegro light roast from wholefoods. I always brew it fresh and I am extremely strict with my brew process. But when I used this method, I actually asked myself if I used a spoon that might have had a little syrup residue on it or if someone got syrup in my mug. It wasn't any of that. I was just tasting the fruitiness of the beans and I am now able to understand what coffee tasters are speaking of when they describe these flavors.
I have fallen in love with coffee all over again.
Great to hear! ☕️
great brewing...love Kasuya method!
Thank you! It's definitely one of the more forgiving brew methods where you'll end up with a beautiful cup no matter what. Cheers
Nice video. Thanks for sharing
thank you for this video!
Most important ingredient: zeroing in that scale ;)
Does this method and its details applies and works for metal v60 (without paper filer) also?
@4:44 love the shot of the gooseneck appearing to emerge from the carafe
Unintentional but a pleasant surprise I guess. 😁☕️
I much more prefer a no talk instructional video. Thanks for this chill setup
Hi!, what dripper does the normal V60 or the kasuya have? the scale is an acaia.?
How do you like the hand grinder?
quick question, why 30 clix? is this for this grinder or it;s the same for all grinders?
A beautifully done video! So far I have been sticking to Lance Hedrick's method, which I modified myself quite heavily, will try this out once I get back to my coffee rig at my dorm. Curious what will this be like in comparison to what I have been brewing so far. Also gotta appreciate the fact that you reply to people in the comments to discuss the method. Liked and subscribed, your other videos look wonderful as well, keep up the good work :)
Thank you very much. Haven't been able to upload recently due to school as well. Let me know how this method was for you. I find different beans are best with different methods depending on the flavors you wanna highlight. Cheers
Lances method has gotten me some of the most consistently delicious brews I’ve had out of any method. What’s the modifications you’ve done to his?
the thing is, i dont have a small scale, is it alright if I use the scale that a person would use to weight themselves?
Wish you could name or link all the items used? thanks
how many seconds to wait, how to set the track, does it vary according to the coffee, why are we waiting for 45 seconds?
Love the video. Just ordered my V60, but I have to ask, what brand of scale is that?
Hi! It's a timemore Black Mirror scale. Relatively affordable compared to the acaia lunar. It looks sleek and does its job. I'd recommend it.
Where can I buy coffee manual grinder Likes your ?
Hi thanks for sharing your coffee making! I just wonder if the waiting and the inconsistent water level will result in varying in extraction temperature and in return result in a more under extracted cup? Or does the brief cool down actually helps the flavor?
I think the relatively long wait between pours does allow for loss of thermal mass but the 5 pours of somewhat little amount of water does maximize extraction as the water isn't being pushed downwards (unlike when the water level is high in the dripper). This method is definitely unique and sort of challenges different brewing techniques. You should give it a try! I too was initially questioning the brews it produced before I was able to try it myself.
@@coffeemornings3462 Thanks for the explanation. I will for sure give it a try!
Awesome! I have been working on my pour over with medium roasted beans and seeing a lot of co2 from the bed of coffee in the pour over. Not able to have that wonderful bed maintained throughout the pour. Any ideas or tips? Thank you 🙏
I'm not good at english so i'll try my best to explain my ideas, the Co2 that you saw in your coffee bed depend on the roast date of the coffee, so if the roast date is like under 15 days ago, you need to extend the blooming phase (but not too much), if its more than 20 days. the blooming phase is gonna be around 30-35s or you can do only 1 pour, (my idea could be wrong)
Lots of CO2 probably means your coffee is freshly roasted (a good thing more often than not), for this, just let the first pour be a bit longer and try swirling the dripper to evenly saturate all the coffee.
By letting the coffee saturate, it can release all the gases (from the roast) so each of the next pours promote even extraction and a delicious brew!
Other things to consider is how high and fast your pour from the kettle. Keep it consistent for all pours but also feel free to experiment with the height and speed you pour to see how it affects your brew and the bed.
Let me know if this helps!
If I may, you might also want to lower the temperature a bit. Usually for the light roast, higher the temp the better but as you mentioned that you are using the medium roasted beans, it could also be that you are brewing with tad too high temperature for the beans you are using. Try lowering by 2 degree each time you brew and see what you like. There are many different recipes out there but all that matter is finding what YOU like and HOW you like to enjoy the coffee. I think that's all that matters.
What is your temperature on this beans?
can u do james hoffman method?
Tried this recipe. Had to try it 2x cause I’ve never gotten this type of flavor out of a coffee before. Talk about a different experience. Full body, mouth covering and delicious way to drink it.. this is one of the best… question on the draw down…. Why cut it off at the 330 minute mark? Wouldn’t grinding course achieve the same results? I bet the taste profile changes.. thoughts?
Hi!
Great to hear you got similarly excellent brews with this brew. I decided to cut off the brew at 3:30 as this is what Tetsu himself does and from my experience, works well. You can try it as well by cutting off the brew and collecting what drips out after in another vessel and tasting it alone, then mixing it with the primary brewing vessel. I find that the remainder is very watery and only further dilutes the coffee from the primary vessel when mixed.
I guess grinding even coarser would work although slightly differently as extraction could perhaps change again. Then again, I'm not sure what the taste would be from doing that. Try it out yourself and let me know! It's always fun to play with each seemingly minute brewing parameters. Cheers.
Hey I am too using the comandante. When you say 30 clix, do you have the original setup or did you install red clix? Since 30 clix for me results in really coarse grind :)
Hi!
My comandante is on the stock axle setup. No red clix. The 4:6 Method by Tetsu really works best with coarser grinds as the contact time between water and coffee particles is maximized with long pauses between pours. Give it a try at around 25-30 clix. Let me know how it goes! 🙂
@@coffeemornings3462 ahh okay got ya. Did it with 28 clicks this morning results has been really good thank you!
I tried different coffees over the last month too it’s really interesting how you have to change the grind size every time to hit a similar time frame :D
Me when I finish making coffee
I find that it has become cold, what should I do?
Eye catching video.. the gooseneck looks neat...is it a hario ? thanks
I've since changed it to a timemore variable controlled kettle but this was a cheap one from shopee. Costs about 10 USD haha
hi! how course is 30 clix on the comandante compared to a timemore chestnut c2? im having a bit of a hard time figuring out whats the best grind size for this method as i've been trying many times but always failing. hope to get a feedback from you :)
I think tetsu said to grind similar to what you would normally for a regular FrenchPress. In terms of grind size 30 clicks are on the medium to coarse side
Hoffmann 15 to 17 clicks.. 4-6 method 20 to 25 clicks.
Similar to what others said. It's fairly coarse for a pourover. No experience with the C2 sorry but just slightly finer than a coarse grind (French press)
Hi. I am lucky and have access to both c2 & c40 and love trying this recipe. I use 27 on c40 and 20 on c2 and move up date from this based on the beans. HTH
As a C2 owner I'd recommend 25-27 clix for the Kasuya 4:6 method except for 40 grams of water for blooming and acidity and 80 grams in the next step (from 00:45 to 1:30) for sweetness.
For the Hoffman method, 18 or 19 clix would be good.
Hello, very nice video! I notice your coffee always dries out between the pours...do you always have it like that? For me it does with first 2 pours maybe, but then later with pour nr. 3-5 there is always water from before so I am pouring more water into water. So maybe I have it wrong?
He is pouring using the interval method..the notes of the coffee also depends on your pouring method also, that is why you need to experiment on which pouring method that hits your taste. In hand brewing there are a lot of factors to consider, the Grind size, grams of coffee, temperature of water, pouring method and time of extraction.
@@izenx3213 thats all useful info, thanks...
However my question was - with videos I see, during the 30s interval all or almost all water is gone, then he pours next pour. However for me I still have plenty of water when 30s pass and its time for next pour (at least after pour nr. 3).
Does that sometimes happen to you too?
@@blahdy probably that is because of your grind size, the water can't pass through the coffee smoothly because it's too fine Maybe try to adjust its grind size. But to your question if I have experienced it , no.
Hallo , If the amount of coffee is more than 20 grams, how much time will be required, partial and total?
Hello! If more than 20g, you may have to adjust for a slightly coarser grind. In terms of time, the grind adjustment should make time the same. If ever, I allow for +-15 seconds difference in final brew time. Feel free to adjust as needed.
Hey guy GoodJob.
Thank you guy!
From what I see you don't pay attention to water temperature. Now, from the gooseneck kettle type you use it's evident that water cools down as you pour (thermal mass is low) even if you start with boiling water... So, can you please explain if this works well for you
Hi Manuel,
I've since updated my kettle to an electric variable gooseneck but in the 200+ Pourovers I've done with the kettle in this video, I've found that the drop in temperature throughout the brew (no denying there is such a drop) has not affected my cup enough that changing my grind size or water ratio can't fix. Might be important to note that I often start of water off a rolling boil and I use relatively light filter roasts for my coffee.
@@coffeemornings3462 Hi and thanks for your kind reply. I'm using a kettle which is very similar to the one you used for this video and what i do is to put the kettle back over the stove in between pours to keep my water around 95C (for my light roast) and it works fine. Planning to upgrade to an electric kettle with temperature hold function.
Do you have a specific water temperature for this?
this is between 90°-99° i think
What scale is that dude?
Timemore black mirror! 🙂
Even on fast forward it took a long time to grind.
Great video. If you wanted to brew a little bit more, say 550ml. Would you still use same ratio of grounds - what about time…
Yes same ratio of grounds but perhaps grind slightly coarser to ensure fines don't clog the filter. Time would be the same. Adjust grind size as needed 🙂
Sir you're not using tetsu V60 design..
H proper o!
I make this 22 girne and total I'm pouring 200ml hot water 90° first pouring 50 and final pouring 150
Mau tanya kak ituh gilingannya di angka brpa kak..?
doi pake commandante 30 klik bray
Biar gampang, kira kira lebih kasar dari gula pasir
Sambil ngomong hrusny bro