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V60 (Basic 4:6 Method)

Simple and balanced. Enjoy a world-class brew that presents the best flavours of your coffee beans!
how to use v60 tetsu kasuya method

The invention of an iconic V60 recipe

This 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


Basic V60 coffee 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.
  • Observe your coffee bed at the end of the brew. A flat coffee bed suggests an even extraction.

This V60 (Basic 4:6 Method) coffee recipe focuses on giving a balanced cup of coffee. 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.

basic 4:6 method step 1 grind 20g coffee

Step 2

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

basic 4:6 method step 2 rinse paper filter

Step 3

Add 20g of coffee grounds into V60. Wiggle to level the coffee grounds. Then, tare the scale.

basic 4:6 method step 3 pour 20g coffee

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.

basic 4:6 method step 4 brew coffee

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):

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

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

Step 6

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

v60 tetsu kasuya method step 6 remove v60

Smell, slurp, enjoy!

simple v60 recipe tetsu kasuya method

Brew better with fresh coffee.


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, Sul de Minas
Processing: Natural
Varietal: Yellow Bourbon
Elevation: 1000 – 1300 MASL


About This Coffee

This specialty coffee from Sul de Minas is produced by Periera’s generational coffee families. The fertile soil, high elevation and mild temperature make Sul de Minas the perfect environment for Arabica coffee plants to thrive and flower.


However, with climate change taking a toll, the share of land suited for growing coffee in the Minas Gerais region could potentially decline from 75% to 20%. As such, this regional selection was carefully chosen based on two crucial factors: The unique flavour profile, as well as the producers’ commitment to insuring the region’s future ecological harmony and sustainable livelihoods.


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 & Yellow Bourbon
Elevation: 1000 – 1900 MASL


About This Coffee

Fancy some nutty and fruity coffee? But also want a coffee with heavier body? Then the combination of complex Ethiopia and rich Brazil coffee 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 Parisian accordion 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, Yellow Bourbon
Elevation: 1000 – 2100 MASL


About This Coffee

This coffee is a blend from the fertile land 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.

Espresso roast

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