20% OFF all regular coffee and gears. Plus, FREE 100g x JOY with $20 min. spend. Coupon auto-applied in cart.
SG & MY: FREE Courier Delivery for orders above SGD 45.
20% OFF all regular coffee and gears. Plus, FREE 100g x JOY with $20 min. spend. Coupon auto-applied in cart.
SG & MY: FREE Courier Delivery for orders above SGD 45.

V60 (Advanced 4:6 Method)

Sweet and elegant. Enjoy a juicy brew that stimulates your salivary glands!
World Brewers Cup 2016

The story

Featuring Tetsu Kasuya’s winning coffee recipe in World Brewers Cup 2016 — one of the best V60 coffee recipes in the world! At a TDS aim of 1.30, this recipe highlights all the sweetness and fruitiness in the coffee beans to give you a clear, juicy cup. Take a sip and you’ll understand why this perfect brewing method has captured the hearts of coffee lovers around the world.

Brew your sweet V60 coffee


Geeky tips

  • Adjust serving as desired, at coffee to water ratio of 1:15.
  • Use coarse grind size. We recommend the following grind sizes:
      • 6.5 to 7 notches for Hario Skerton +
      • 19 to 21 for Baratza Encore 
  • For filter roast, brew with hot water just off the boil (94°C and above). For espresso roast, allow hot water to cool for 3 to 5 mins (88°C – 92°C) before brewing.
  • Observe your coffee bed at the end of the brew. A flat coffee bed suggests an even extraction.
  • In this recipe, we have adapted Tetsu Kasuya’s 4:6 method to yield 3-4 cups of sweet coffee, as we feel it is more optimal with a size 02 brewer.

  • To yield 1-2 cups, divide the ingredients by 2. Brewing and pouring time remains the same. You can also refer to our recipe video for 1-2 cups.

Adjusting sweetness, acidity & strength

In this step by step guide, we will be using the World Brewers Cup 2016 winning recipe that highlights more sweetness in your coffee. However, you can adjust the sweetness, acidity and strength to your liking by referencing the above table.

How to play

Step 1

Bring water to boil using the Drip Kettle or boil enough water to fill the Drip Kettle. While the water is heating, insert paper filter into V60. Then, grind 40g of coffee.

v60 recipe world brewers cup 2016 step 1

Step 2

Set V60 on top of the Range Server. Rinse paper filter adequately with hot water. Empty the Range Server.

v60 recipe world brewers cup 2016 step 2

Step 3

Add 40g of coffee grounds into V60. Wiggle to level the coffee grounds. Then, tare the scale.

best v60 coffee recipe step 3

Step 4

Start timer. Pour 100g of hot water in a continuous circular motion, moving from the centre point into a wider circle and then back to the centre point. Complete this pour in 10 seconds, then pause.

best v60 coffee recipe step 4

Step 5

Pour another 4 times at intervals of 45 seconds. To highlight the sweetness of your coffee, refer to the following brewing phases for the amount of each pour:

Brewing Phases (Advanced 4:6 Method – Sweet)
Time Coffee Scale Reading Water Amount to Add
00:00 0g 100g
00:45 100g 140g
01:30 240g 120g
02:15 360g 120g
03:00 480g 120g
03:30 600g Remove V60 Dripper

*Note: We recommend completing each pour in 10 seconds.

Step 6

At 3:30, remove V60 from Range Server. Serve and enjoy!

best v60 coffee recipe step 6

Smell, slurp, enjoy!

enjoy sweet coffee


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Enjoy Coffee, Enjoy Life!


Roast: Espresso Roast
Region: Guatemala & Colombia
Processing: Washed
Varietal: Castillo, Caturra, Catuai, Bourbon, Typica
Elevation: 1400 – 2100 MASL


About This Coffee

Farmers of the Guatemala coffee were a group of vegetables growers, planting garlic, onion, potatoes and tomatoes, before they started growing coffee. On the other hand, farmers of the Colombia coffee reside in a region with a turbulent history of political instability. No matter the circumstances, life goes on, with coffee. Just like the name of this coffee blend – Zen.


Versatile for anything espresso-based, Zen coffee blend is curated with balanced acidity and body in mind, to give a harmonious cup. Nothing fanciful, nothing superfluous. In other words, it’s a classic and modest coffee that helps you keep calm, and carry on.


Roast: Espresso Roast
Region: Brazil, Micro Region of Poços de Caldas, Minas Gerais
Processing: Natural
Varietal: Mix
Elevation: 1000 – 1200 MASL


About This Coffee

The Caldas Royale regional profile is developed by 3Brothers Coffee. Farms in this authentic Brazilian coffee terroir are scattered along slopes that are geologically rich in volcanic minerals. The combination of volcanic minerals and rainforest, as well as rare climate conditions made it a unique spot. In other words, it is an ideal land for growing excellent coffee –  specialty coffee bursting with flavours!


Roast: Espresso Roast
Region: Guatemala, San Marcos Huista, Jacaltenango, Heuhuetenango
Processing: Washed
Varietal: Catuai, Caturra, Bourbon, Typica
Elevation: 1400 – 1700 MASL


About This Coffee

The farmers of this SHB (strictly hard bean) coffee used to grow vegetables, plant garlic, onion, potatoes and tomatoes for a living. However, under the leadership of Mr. Marcos Mateo Perez and help from the El Porvenir cooperative, they began with the cultivation of coffee and honey, with coffee now being their first source of income.


Roast: Filter Roast
Region: Ethiopia & Brazil
Processing: Fully Washed / Natural
Varietal: Heirloom. Mix
Elevation: 1000 – 1900 MASL


About This Coffee

Fancy some fruity and cacao coffee? But also want a coffee with heavier body? Then the combination of complex Ethiopia and rich Brazil makes a perfect cup for you! This refreshing blend is specially curated to give the light-body Ethiopia a creamier and rounder body. We think this balance cup is perfect for an immersion or filter brew, and some tropical music!


Roast: Filter Roast
Region: Tablón de Gómez
Processing: Washed
Varietal: Castillo, Caturra
Elevation: 1800 – 2100 MASL


About This Coffee

This coffee is produced by 20 smallholders from Tablón de Gómez, Nariño. Located on the border with Ecuador, Nariño has a history of FARC activity which has caused instability. However, it is in this region that some of the most exceptional coffees in Colombia are grown. Only lots scoring 85+ compose this coffee.


Roast: Espresso Roast
Region: Brazil & Colombia
Processing: Natural/ Washed
Varietal: Castillo, Caturra, Mix
Elevation: 1000 – 2100 MASL


About This Coffee

This coffee is a blend from the volcanic terroir of Brazil and the treacherous region of Colombia. It is specially curated to highlight the chocolatey, sweet and creamy flavours, which give you a pleasant and smooth mouthfeel. Above all, the taste is so comforting and luxurious that you’ll just want to lie on the couch, do nothing else but reminisce with a marathon of movies.


We think this coffee is best for espresso, milk-based coffee, and a lazy Netflix weekend!


Roast: Filter Roast
Region: Ethiopia, Sidama Mamo Kacha
Processing: Fully Washed
Varietal: Heirloom
Elevation: 1600 – 1900 MASL


About This Coffee

Located in the south of Ethiopia, Sidama is a region well-known for its ideal climate conditions to grow coffee. High altitude, ample rainfall, optimal temperature and rich soil contributed to the complex flavours found in this coffee. The ideal balance between acidity and body made this a famous and highly sought-after coffee by coffee connoisseurs.

Filter roast

Light and flavourful. For the connoisseur of sweet hand brew.
whole bean

Espresso roast

Chocolatey and roasty. Perfect for espresso, long black and coffee with milk!
whole bean