V60 (Basic 4:6 Method)
Simple and balanced. Enjoy a world-class brew that presents the best flavours of your coffee beans!
The invention of an iconic V60 recipe
This basic V60 coffee recipe is a feature and adaptation of Tetsu Kasuya’s 4:6 Method – Basic. Tetsu Kasuya was crowned the World Brewers Cup Champion in 2016 with the invention of this unique brewing method. Using our filter roast coffees with TDS aim of 1.30, the Basic 4:6 Method gives you a balanced cup, which is clear and flavourful.
Brew a flavourful V60 coffee
Ingredients
- Brew Time: 3 min 30 sec
- Serving: 1 - 2 cups
- Hot water: 300ml (to brew) + 100ml (to preheat apparatus and rinse paper filter)
Toys you need
- Your favourite coffee cup(s)
- 1 small bowl
Basic V60 coffee tips
- Adjust this basic V60 coffee serving as desired, at coffee to water ratio of 1:15. For example, if you use 20g of coffee grounds, you’ll need 300g of water for brewing. Similarly, if you use 30g of coffee grounds, you’ll require 450g of water.
- 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 that’s just off the boil. If you’re using espresso roast, you might want to try lower temperature water, around 88°C to 92°C, to reduce bitterness.
- Observe your coffee bed at the end of the brew. A flat coffee bed suggests an even extraction.
This basic V60 coffee 4:6 method is an easy filter coffee recipe that focuses on giving a balanced cup of coffee. If you’re new to using the V60 Hario dripper, this recipe is perfect for you.
To learn how to adjust sweetness, acidity and strength of your brew, check out our V60 (Advanced 4:6 Method) recipe!
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 20g of coffee.
Step 2
Set V60 on top of the Range Server. Rinse paper filter adequately with hot water. Empty the Range Server.
Step 3
Add 20g of coffee grounds into V60. Wiggle to level the coffee grounds. Then, tare the scale.
Step 4
Start timer. Pour 60g 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.
Step 5
Repeat the pour another 4 times at intervals of 45 seconds. Each pour is 3x the amount of coffee grounds (i.e. 3 x 20g= 60g):
*Note: No matter how much coffee grounds you are using, we suggest finishing each pour within 10 seconds for optimal results.
20g Coffee - Brewing Phases (Basic 4:6 Method)
| Time | Coffee Scale Reading | Water Amount to Add |
|---|---|---|
| 00:00 | 0g | 60g |
| 00:45 | 60g | 60g |
| 01:30 | 120g | 60g |
| 02:15 | 180g | 60g |
| 03:00 | 240g | 60g |
| 03:30 | 300g | Remove V60 Dripper |
30g Coffee - Brewing Phases (Basic 4:6 Method)
We’ve received some fantastic feedback from our fellow coffee lovers, including a popular request for the brewing phases customised for 30g of coffee. We’re excited to fulfill this request and have included the details right here for your convenience. Happy brewing, and thank you for sharing your thoughts with us!
| Time | Coffee Scale Reading | Water Amount to Add |
|---|---|---|
| 00:00 | 0g | 90g |
| 00:45 | 90g | 90g |
| 01:30 | 180g | 90g |
| 02:15 | 270g | 90g |
| 03:00 | 360g | 90g |
| 03:30 | 450g | Remove V60 Dripper |
Step 6
At 3:30, remove V60 from Range Server. Serve and enjoy!
Smell, slurp, enjoy!
Brew better with fresh coffee.
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