Easy V60 Recipe - V60 4:6 Method & Technique
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- เผยแพร่เมื่อ 10 เม.ย. 2021
- This is an easy recipe for the Hario V60 Pour Over Coffee brewer. It is a championship recipe from the ultimate barista himself, Tetsu Kasuya. The V60 is a wonderful Coffee Brewer and has so many recipes available to it but I believe this is an EASY recipe for the V60 that you can use to brew great coffee at home.
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Kyle Rowsell
Brew At Home Blog
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#V60 #CoffeeRecipe #KyleRowsell
I tried a new editing style with J-Cuts to speed up the video and keep the pace moving. I’ve heard some of you, and likely will change it going forward or make it less distracting. And thanks for those who said it nicely 🙂 still trying to figure out what is most effective in this TH-cam world.
I really liked the editing style with the cuts!
I, on the other hand, do not like it that much since its feels like everything is edited. I know it may sound weird, but I just like the natural flow of "unedited" video :) And also, I like longer videos :D However, I think this does not have a big impact on your video quality and perception. The most important thing is that you enjoy filming and editing it :) Looking forward for another one! Regarding the pour method. I use this one quite a long time and am very satisfied with it. As you said, it is versatile and suitable for all coffees :) Or at lease most of them :D
I don't mind a tightly edited video, but it does bother me when the ends of the words get cut off, or there's absolutely no pause between words.
To paraphrase what I used to tell my now-adult kids, I may have a voice, but not a vote. I will live with whatever editing style you choose, if I can't handle it that's on me.
@@lizcademy4809 this is a kind response Liz thanks!
J and L cuts are phenomenal editing tools, and I think you did them well! There are times (whether in a J cut or in a “real time” cut with the video showing you saying what you’re saying) when the editing cut (audio with a J or video with the real-time segments) is a little crisp and harsh... but that has way more to do with the tempo and timbre of the where the edits cut ended and the new cut begins, and less to do with the effectiveness of J cuts.
It is tough to balance the long, conversational, and less production-level type of video editing with the classy, modern, high production-level type of video. The conversational videos are long and wordy with very little need for flashy B roll and J cuts. The high production-level video thrives on quicker and flasher (whether with B roll or with graphics). It’s very hard to find that balance between the two. And I think what you did was a good balance between the two. Sure, that means some word/sentence flows will visually and audibly appear choppy, but it also means (possibly) better content and quicker videos for the consumer to watch.
I could say more about editing, but as a quick comment, I’m not here to critique but to compliment. I’m sure it took hours to create this video, and for that, thank you for taking the time to share your thoughts, record your thoughts, edit your thoughts, and present them in a video that was crafted beautifully. J cuts and some those “harsh” cuts will only get easier as you do more. In short, I say, good job on the editing.
I love your vibe, you make me feel safe here. Also, tried it on a coffee with lemon and lime tones that I hated, I kept bringing out those flavors but this recipe helped me bring out the honeydew tones as well and it made a world of difference. It's also so easy to follow and adjust, thank you! Other methods can seem overwhelming for a beginner like me
Im a fairly new home brewer and the Tetsu method is actually my favorite. I appreciate how you explained everything in the video. It was so thorough!! If I came across this video from a year ago when I have zero knowledge on brewing coffee, Id be so thankful. You even managed to explain some terms!! I love it. And yes to coffee shouldnt be pretentious!! Looking forward to more of your insightful videos!!!
Ah so glad to hear this!
First video I've seen. So far so good. Straight forward, simple and no pretentious nonsense! V60 truly a thing of beauty, cheap, simple and versatile.
I'll probably be using this recipe for now on. Produced probably the best cup I've ever brewed out of my v60. Thanks Kyle!
Love it!
I just tried this method, my coffee tastes amazing. Thank you very much for this!
This is the best Tetsu 4:6 tutorial on the Internet. Well done!
You are too kind. Thank you!
I hands down agree. I have watched a boat load, and you knocked it out of the park!
@@mikewoods1018 ah I’m so glad you feel this way. Thank you!
After trying several different methods, I keep coming back to this method... thanks for this.
Loved this! Thanks for letting us know the grind settings, helps a lot!
Thanks hunter! Glad you enjoyed this!
Absolutely helpful to get the different Grind Settings for different grinders. Definitely gonna try the recipe.
This was the best communicated video of this V60 recipe I’ve come across. I made my coffee this way this morning and I will not be going back to the previous recipe. It brought out flavors in the coffee I’ve been drinking I had not tasted yet! Good stuff, Kyle!
Enjoy!
This is now my go to pour over recipe, thank you for making it easy, now I can enjoy a world class pour over coffee.
My pleasure!
Another great video, Kyle. Added this method to my arsenal very recently, and have been loving it so far.
Glad to hear it
For real! I just found this video then try it immediately and it turns out very good!
I've recently started using this method. My current brew time has been between 5 to 6 minutes, I haven't considered trying to increase grind size so thanks for the tip!
loved that you said there is no one best way to brew coffee. Loved this simple and helpful video.
This is easily the most clear explanation of the 4:6 method I have seen. The example manipulations provided really help guide you through this brew method. I gave it a try with more acid forward manipulation based the examples given and the results were fantastic. Thanks for the great video Kyle! Looking forward to more videos and cups with this method.
Enjoy!
Thanks man, that's clear a few of my questions with this method
Love this method when the beans are more full bodied. Your explanation is spot on!
Glad to hear this! Thank you
I never fully understood when to start the subsequent pours. Now I see it’s after the complete draw down. I’m excited to see how this turns out. Thank you for a very informative video.
Great work as always. Thanks for reminding me on this method; always wanted to explore further and do 2 brews side by side with different pour ratio.
Right on!
Finally bought a scale and tried this today. I’ve never had so much flavor in my coffee. THANK YOU!!
So stoked to hear this!
Tried this on the Kalita 185. One of the best cups I've had!
Love that you made a video about this method. I love how there are detailed reasoning for every aspect of the process, rather than just arbitrary pours. Been doing with the Kalita Wave to great results. Currently using 5 to 6-1 on the Ode, at 200-205 degrees F.
Glad you enjoyed the video. Thanks for sharing.
4:6 let’s goooo! Thanks for this detailed tutorial
I always use this recipe, and I’ve done so for 4 years now!
I just watched this video, and loved it, great information and the nice humble presentation keeps me watching. Thank you sir!
Thank you so much for this video. I think it's going to be a huge help to me.
I am very new to my pour over coffee. I just started 2 weeks ago. I find I am having so much trouble so far getting more sweetness and less bitterness. I feel like I really learned something from this video that is really going to help.
Off to try it tomorrow.
Thanks again
Note from the next day: That was by far the best pour over coffee I've made so far! Thanks again, I appreciate your help.
Awesome video, Kyle! Can’t wait to try this recipe later this week
Let me know how you enjoy it
This is a great video - your explanation of what the different variations of technique would do are really helpful.
I've been using a V60 (and something similar that a friend brought back from Japan) for years but never really honed my technique. After going to a really nice coffee shop where I was served V60 brewed coffee I have aspired to get better.
Literally the morning of my first home pour over. About to try now!
Good luck!
I have used James Hoffmans Ultimate V60 technique since he released it but this one, wow! Tried it with different sized first pours and the different cups from the same beans are unreal! Now when I make my friends who aren't as in to coffee as I am a cup I can tailor it to their preference 🙌
Love it!
Discovered your channel a few days ago with your hand grinder video. Since then I've watched 10+ vids, really nice content!! I'll continue to follow you!
That’s too kind! Thanks for following!
I liked the video. I've watched several to try and figure out the different brew methods of my v60. Yours was the easiest to understand for the 4:6 method
So glad to hear it!
I just got into pour over coffee (like, i got the last piece of the arsenal yesterday!) And i will definitely test this method. I'm trying to get a little more sweetness and less bitterness so this was definitely helpful! Subscribed! Congrats on hitting 10k subs soon! 😃
Truly appreciate this!
In regards to sweetness, as someone who doe not consume a lot of sugars I can attest that coffee is indeed sweet, the sa me goes for teas. However, due to the fact that lots of products are oversaturated with sugars these days, it is hard to notice natural sweetness most of the time.
Also, really liked the recipe and explanation, going to try it tomorrow)
Great lesson - I can't wait to try it.
Great video as always!
I'll have to give this recipe a try. My go to v60 recipe might be as far opposite to this as it gets. Haha. I brew a dark roast 20g/300g, all in a single slow pour. I find that one pour really ups the texture and sweetness.
thanks for a great straightforward video, can’t wait to try this method
Thank you, Kyle. It couldn't be any easier and so delicious!
Alright! This is one of the best explanations of the 4:6 method. I love it and since using Tetsu's method I've sort of narrowed down my own recipe too. Thanks Kyle, I love how you keep going at making coffee more accessible, I'm all for that too!
So glad to hear this. Thank you
Seconded. This is a great explanation and I’ve been loving the 4:6 method the last few days
@@MartinNunez-hc3gx thanks Martin. Truly appreciated.
I am new to brewing, may I ask do you put or not put sugar after you brew the coffee with V60?
@@Ceeg37 Hi Chris, I personally don't add sugar and I think coffees can be pretty sweet just as is but it's all down to personal choice
great brewing tutorial!
I enjoyed this video a lot, thank you! You deserve hundreds of thousands views
This is kind. Thanks!
I do love this method and love to experiment with brew methods. Personally, though, Hoffmann's recipe is my go-to, because it's not only more simple, not that this is complicated, but, I get the best results from it, no matter what I'm brewing. This is probably my second favorite method.
Same here. I gave this method and a couple others a few tries. All of them either tend to be a lot more involved or more time consuming than James' method. The 4:6 method is probably great for experimentation but Hoffmann's method just works for me and never fails to produce great results. I like the consistency and relative simplicity of that method when I'm brewing a cup in the morning
One of the best Method i have tried.
I WILL TRY, THANKS BRO FOR SHARING.
Thank you for making this video. Love your hat BTW.
As always great video, I came back to V60 one month ago, purchased the Stagg kettle that I love, but also tried coffee socks that truly surprised me. Got to go try that recipe, thanks 🙏
Please let me know how you like it!
This recipe is really good. I just tried a coffee that I opened yesterday, raspberry jasmine and a nice acidity, tried an americano and it was delicious, the V60 lacked the acidic taste, this recipe put everything together, I tried with paper filter, next with the sock🙏
@@andreavon3551 love that! Thanks for sharing!
I like this method a lot, was using the Hoffman process which was producing good coffee but I discovered a noticeable difference in quality shifting to this method.
Love that!
Love this method thank you for sharing
Thanks for the tutorial!
Very smart. And a great intro. 40 60 ... I do love the Hario v60
great! next time I brew coffee, I'll try this method. thank youu...
Thanks so much for this video and recipe. I love your positive vibe and production quality. I also really appreciate you clarifying what all these terms (clarify, complexity, etc.) mean because frankly I’ve been feeling stupid watching coffee videos and having no idea what any of it means. Subbed
Well done. Thanks Kyle. I really enjoyed this video.
Thanks for watching
Love this, thank you!
Shoot, I've been watching your videos for a while and I just realized that I haven't subscribed yet.
Subbed. keep up the good work.
Thanks!
Dudeee, nice explanation and edit! Kudos 👍🏻
Thanks for watching!
I will give this a try tomorrow. Thanks!
Let me know how you like it!
Gave it a try with a 70/50 split on the first two pours. It does seem a little brighter. May just be in my head. I’ll try reversing it to 50/70 on my second cup.
I’m really enjoying this recipe. Thanks, Kyle!
@@notme123123 glad to hear it!
Great video Kyle!
Thanks!
watching this video is like antherapy to me. best v60 tutorial
Phenomenal video!
Thanks for watching!
@@KyleRowsell of course man! Gonna be sharing this with a bunch of my coffee loving friends. Can’t wait to try this tomorrow
I use the V60 (my favorite) and the 4:6 Method (also my favorite - I use to use James Hoffman's method which is another fine choice) pretty much most of the time. I had a V60 size 02 and loved the results but the yield wasn't enough. I went to the Bodem pour-over device (similar to the Chemix) and got great results. The only drawback was that paper filters didn't fit it very well and the metal filter it came with, let too much slurry through (I prefer a cleaner tasting coffee). I finally stumbled across the V60 size 03 and I'm in heaven. I love how you can adapt the 4:6 method to any roast, origin, and type of coffee bean. It may take me a couple of tries to get a new bean to where I like it... but it eventually tunes in to perfection. I'd recommend the V60 and 4:6 Method to beginners and more experienced alike. It does take a little more practice and understanding, but the adaptability and results are greatly worth it. Great video!
this is great, you made it so simple, thanks! I'm on grind setting 18 on my baratza encore with a lighter roast coffee, but I think I need to go a little coarser, I'll try 20 next time.
So glad to hear this!
Tried for the first time today with V60. Usually do the Scott Rao technique but prefer this one!!
Content quality and editing quality of a person with 2 million subscribers not 13k. Definitely subscribing for more coffee content or anything else you might put out!
You’re too kind!
Just tried this with a conventional Colombian profile and blew me away versus my other technique! I was hesitant about the Tetsu method bc I thought that the Hoffman method was king but I got that 3:30 min on the clock and tasted a lot better than with my previous technique! thanks for the tips!
So glad to hear it
Yeah I also overvalued Hoffman’s method and kept using it for way too long because I believed it’ll be ultimately the best but honestly it’s one of my least favourite v60 methods (too much acidity in my opinion and the taste is not so transparent IMO). My absolute favourite is Sang Ho Park’s method where after blooming you pour 40% of the total amount of water with circular motion and then you slowly pour in the center with speed that is roughly the same as what drips from the filter - this keeps the temperature inside the cone stable and I feel it extracts the most aromas out of the beans from all the methods I tried, coffee made this way is just so delicious. I like 4:6 too, although I treat it more like a novelty not an everyday practice, it definitely is better than Hoffman’s in my opinion too.
I've always done multiple pours, but I never quite realised how it affected my coffee's taste, so thank you!
You are so welcome!
Great video Kyle! I go even simpler with my V60 recipe: 13 grams coffee - coarse grindsize, 200 grams 92 degrees water, 50 gram pours every 30 seconds. Love the customisability of the Tetsu recipe!
isnt that april's recipe? i like that too, it have better sweetness and complexity, and SIMPLE
but yeah thats basically tetsu recipe modified
@@marshalandreas5660 it is
Can I do 32 gram coffee to 500 gram water and 125 gram pour every 30 seconds? What confuse me always is if I can top the ratio up for more serving
I tried this method yesterday with a low bloom for more sweetness and I was blown away, now I feel like I have actual control over how the v60 turns out haha
I've tried this method before with my chemex but had zero success with it mostly because the videos I was using as references didn't explain the education of this method very well but after seeing your video and getting a much better explanation than others have given I'm going to try this method again.
Glad to hear it!
Nice content in brand new studio . Wish u best.
Many thanks!
I'm trying it right now, I REALLY like this flavor compared to my normal brew method - Pour 3x my coffee weight in h2o, wait 30s, then pour to 200g, swirl, then pour to 300g, then pour my last 55g.
I am absolutely amazed. It is the first time i was able to recognize SWEATNES in a cup of coffee and first time with V60 🤩
I went for 40g and 80g for first two pours ( intentionaly for sweater taste as you described ) and I was really afraid of overextraction, because I didn't have that coarsly grinded beans and the extraction took me about 4:30 minutes...
BUT i am amazed by the result 😍 a little bit of bitternes but a lot of sweatnes and that suprises me the most. Thank You for explanation of this reciepe! It is my forth try of this and so far the best 👌🏻
If you're getting a bit of bitterness, test it out with 1 click/step coarser and see if that helps
Immediately subscribed and loved this video! Have to rewatch like twenty seventeenth times but yeah I'll get there... Thanks!
Ah so glad to hear this! Thanks for watching
@@KyleRowsell you're very welcome. great job too on all the pop culture references lol! forgive me for not looking first, but do you have a video on how the smell of fresh unground coffee beans translates to how it'll taste? of course accounting for differences in how you brew which im sure is a black hole of variables...
@@jimdowell1729 unfortunately not at this time but possibly in the future!
I loved this, but some of these cuts made watching this like watching an episode of Portlandia 😂 still a great video. I’ve been getting into home brewing for the last year or so and I’m using very clear cut, rigid methods that sometimes work and sometimes don’t, and only work for certain sizes of brews. I sometimes feel bad and start to judge the coffee I’ve made before I even taste it if my drawdown is too fast or if my bed isn’t flat or if my bloom turns out weird. I love the flexibility in this method and I’m looking forward to trying it
So glad you’re going to try it! That’s for the comment!
Awesome technique!!!! FINALLY! I’ve been floundering around, trying to get a good cup. I’ve tried Kalita, Clever and V60 with mixed results. I’ve invested in a good grinder and then upgraded the burrs. All to no avail. This method has brought my cups alive and given me the control I was seeking. Two thumbs up!!
Love this! Thanks for sharing your experience! 🙌🏼
great video and direct to the point unlike other videos talking too much for nothing
You deserve sub bro
I’m liking the new editing. Lately I’ve been doing 2 pours on v60, 45 second bloom (3x coffee weight) pour in circles till 60% of total water weight then pour rest of water in the center
Thanks for sharing!
I'm going to try this tomorrow I run a coffee shop out of my van and have been going mad trying to figure out the best pour over method to introduce. I've gone through so much coffee and filter paper so looking forward to trying this method tomorrow morning.
I don't know why you have only 14k followers. Your content is high class. Also on Instagram. Keep it going!
Thank you Freddy.
definitely my favourite method because i like buying different types of beans
I've tried all sorts of methods but always go back to the Kasuya method. I just prefer the flavors that I get from it and like the consistency. I have found that if I grind too fine or if I get a brew that stalls on the last pour, I pull it off at 3:30 anyway and end up with a stronger, but never overextracted cup. You can dilute if its too strong but this has allowed me to make the most of new coffees with this method if I am way off on the grind.
Thanks for sharing!
ok another way for a Pour Over and I'll try it and Subscribed
ARE THOSE ETHICA BEANS ?!? Toronto represent! Yemen was such a complex blend. Amazing.
Tried this recipe this morning. Absolutely banging. I went too fine, so ended up at 4 min 20sec drawdown. Assumed it'd come out too harsh, but it's smooth as anything and really complex. Genuinely shocked how much of a difference this made to my usual method (both still delicious, but fun to change it up).
This encourages me to try it, I didnt want to have to fiddle with my grind size because I'm quite happy with the grind I settled on after a few weeks of trying different things. Maybe I'll just try it without making any changes!
@@copsarebastards Happy to hear it! Nearly one year on and this is still my daily preferred method.
Im glad im not the only one who uses the 4:6 method and takes more than 3 mins😅 does yours usually turn out a bit sour and bitter? I was just wondering if that was normal :)
@@a.a2397 Bitter sometimes, but with practice I've gotten pretty consistent with how I like it. Still my daily recipe 10 months down the line.
@@itsTronBonne Oh okay i see thanks for the reply :) Yes it is all about consistency thats still my issue. Some days it turns out perfect other days not as much
Thank you for another great video! How would you apply this method for an iced cup?
The server for the B-Roll is Kinto and the one that the corfee was brewed on was Kalita 😉 regardless great video and technic
Why do you only have 15k subs wtf. Great vids man keep it up
Thanks!
It's great to learn the influence variables have when pouring. Blooming and the effects of doing it with more or less water (2x, 2.5x or 3x) and the importance of agitation. For a beginner, it's great to learn that every decision you make will have an impact and consequence on the knowledge of the cup.
Love this! Thanks for sharing
Awesome video! What grind setting would you recommend for Baratza Encore?
Keep the great content. You and James Hoffmann have helped me so much!
Above 20 likely but each coffee is very different. Try it and adjust accordingly!
@@KyleRowsell I will. Thanks!!!
Hi Kyle, I'm sort of amazed. For years I've leaned towards a continuous pour V-60 method which is slight modification of Hoffman's technique. I tried your 4:6 method out of curiosity but was convinced from the get go that it wouldn't work well (I thought the grind was too coarse and the water temperature too cool). I was thrilled to get one of my best cups of coffee ...EVER (on the very first try). I am curious what grind setting you would use on the Comandante (I used 28)?
Thank you for this guide. Hope this will help me brew better coffee. I just got my wilfa uniform grinder this week and have been following James Hoffmann’s recipe. But i cant seem to get the sweetness out even tho i aim to buy coffee with a sweet profile.
Kyle bro! you seriously have told the truth that is 'taste preference is subjective'!! Not everyone gets it though :(
Of course, I may not like the coffee brewed by the world champion or vice versa. Really we just have to keep up trying different methods to find what we like. At certain times, I followed recipe exactly and had to throw that cup of coffee cz i didn't like it at all and some other times, cherished the coffee i brewed. Keep brewing buddy and love your videos! Keep them coming ;)
I tried the Nirvana of Finca Devorah, so love it ;)
I like my coffee with 50/50 milk cream (about 60g worth in a 300g mug). A coffee server is essential for me because I add the milk cream mix first to the mug and then pour in the coffee. Milk first is a different coffee than milk added second (don't take my word for it, try it).
The theory is that adding milk to hot coffee cooks some of the milk protein changing the flavour.
I just recently, yesterday in fact, broke my gooseneck kettle. I would love to try this 4:6 recipe and will when I replace the kettle. Until then, all Kyle Rowsell Aeropress and James Hoffman French press.
Enjoy the aeropress!
@@KyleRowsell I love it with the two filters. So much better
great video! I didn't understand why the first pour was 30 sec instead of 45. Thanks!
I’ve been splitting the last 60% in half as an ice bypass for iced coffee (and I’ll do 4 total pours instead of 5), it started off as this and somehow became that lol. In exchange for less water passing thru the bed I do have to grind slightly finer to compensate for the extraction difference but only slightly (with a 1 min bloom I still end up with a 3:30 total draw-down),I get some fantastically bright and flavorful results where usually if I would get that same acidity it would seem a bit dilute and less full bodied, it’s interesting . This method gives you a lot to play with without needing to change too many other variables, which is good.
Call me crazy, but I’ve seen Tetsu’s video several times, and I SWEAR he says if you want a sweeter coffee, pour more on your FIRST pour, not the second.
Every video I've seen says beginning 40 control this, ending 60 controls that, now pour. This is the first time I've seen someone say HOW there beginning pour affects sweetness and acidity and explains what to do to make alternatives. Same with explaining that it's always sixty percent, but that the how many pours it's split into that makes the strength different. Thank you.