HARIO V60 - TETSU KASUYA 4:6 METHOD

This recipe is a modified 4:6 Method of 40ml per pour for 200ml water.
Perfect for a single cup!
Read more: artofbrew.coffee/how-to-brew-...
Preparation:
Hario V60 with CAFEC T-90 Medium Roast Paper Filter
Grind Size: Coarse (80 clicks on 1Zpresso K-Plus)
Water Temperature: 90°
Brew Ratio: 1:15~ (13g, 200ml)
Pour Sequence: 40-40-40-40-40
Pour Interval: 40sec (bloom) to 20sec 4x pours
Brewing Method:
1. Pre-wet the paper filter and empty the server.
2. Ensure the grinds are evenly distributed in the brewer with a slight vertical tap.
3. Use the tip of a spoon to draw a hole in the center of the coffee bed.
4. Bloom the coffee with a gentle pouring swirl from the center at up to 40ml water for 40 seconds.
5. The following pours will be 40ml of water at a 20sec interval with a 10sec pouring time, totaling 200ml brew weight and around 2:30 minutes of total brew time.
6. At 0:40, begin the 2nd pour of 40ml with quick swirls around the coffee in 10 seconds. Total: 80ml.(0:40'-1:00')
7. Continue with the 3rd pour with another 40ml of water. Total: 120ml. (1:00'-1:20')
8. Continue with the 4th pour with another 40ml of water. Total: 160ml. (1:20'-1:40')
9. Continue with the 5th pour with another 40ml of water. Total: 200ml. (1:40'-2:00')
10. Allow the coffee to draw down from between 1:50 - 2:30 and not more.
11. Once finished, give it a stir and allow more time for the coffee cool down.
Enjoy, and Happy Brewing! ✌️
#ArtOfBrew #coffeebrewing
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