Properties4
| Type | Recipe |
| Author | Tetsu Kasuya |
| Tools | V60 |
| Note created | Dec 11, 2025 |
The famous Tetsu Kasuya’s V60 4:6 method relies basically on the fact that, when brewing a pour-over, the first 40% of the water is used to extract the acidity and sweetness of the coffee and the last 60% to tune in the strength of a cup.
To brew using this recipe, you must split your water in 5 pulses of 20%, each of the pulses being 3 times as much water as your grounds. This results in:
- For 10 grams of coffee, use 30g pulses for a total of 150g of water.
- For 15 grams of coffee, use 45g pulses for a total of 225g of water.
- For 20 grams of coffee, use 60g pulses for a total of 300g of water.
Use a coarse ground coffee, similar to French Press. In the Porlex Mini II, it should probably be within the 12-16 clicks interval.
For a standard cup, run 5 pulses within 45 seconds in between each other. Therefore, pour water at:
| Timestamp | Total 150g | Total 225g | Total 300g |
|---|---|---|---|
| 0:00 | 30g | 45g | 60g |
| 0:45 | 60g | 90g | 120g |
| 1:30 | 90g | 135g | 180g |
| 2:15 | 120g | 180g | 240g |
| 3:00 | 150g | 225g | 300g |
The bed should be visible in between pulses. If not, grind finer next time. Following that same reason, the complete method should take around 3:30 minutes to drip.
Refer to the original video for details on how to tune the recipe to enhance different factors of each coffee.
For a 250g cup of water, use 16.6g of coffee with the following steps:
| Timestamp | Total 300g |
|---|---|
| 0:00 | 50g |
| 0:45 | 100g |
| 1:30 | 150g |
| 2:15 | 200g |
| 3:00 | 250g |