Scribd Logo
Upload

Welcome to Scribd!

  • 279 views

    V60 - 4.6 Brewing Method (By Tetsu Kasuya)

    Uploaded by

    Yogi Yogaswara
    The document provides instructions for a 4:6 brewing method developed by Tetsu Kasuya. It involves brewing coffee with a 1:15 coffee to water ratio over the course of 5 pours, with 45 seconds between each pour. The first 2 pours (40% of water) are meant to balance sweetness and acidity, while the last 3 pours (60% of water) focus on extracting the coffee taste. Adjustments can be made by changing the amounts and timing of water in each pour to achieve different flavor profiles.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    V60 - 4.6 Brewing Method (By Tetsu Kasuya)

    Uploaded by

    Yogi Yogaswara
    279 views3 pages
    The document provides instructions for a 4:6 brewing method developed by Tetsu Kasuya. It involves brewing coffee with a 1:15 coffee to water ratio over the course of 5 pours, with 45 seconds between each pour. The first 2 pours (40% of water) are meant to balance sweetness and acidity, while the last 3 pours (60% of water) focus on extracting the coffee taste. Adjustments can be made by changing the amounts and timing of water in each pour to achieve different flavor profiles.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    XLSX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document provides instructions for a 4:6 brewing method developed by Tetsu Kasuya. It involves brewing coffee with a 1:15 coffee to water ratio over the course of 5 pours, with 45 seconds between each pour. The first 2 pours (40% of water) are meant to balance sweetness and acidity, while the last 3 pours (60% of water) focus on extracting the coffee taste. Adjustments can be made by changing the amounts and timing of water in each pour to achieve different flavor profiles.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    279 views3 pages

    V60 - 4.6 Brewing Method (By Tetsu Kasuya)

    Uploaded by

    Yogi Yogaswara
    The document provides instructions for a 4:6 brewing method developed by Tetsu Kasuya. It involves brewing coffee with a 1:15 coffee to water ratio over the course of 5 pours, with 45 seconds between each pour. The first 2 pours (40% of water) are meant to balance sweetness and acidity, while the last 3 pours (60% of water) focus on extracting the coffee taste. Adjustments can be made by changing the amounts and timing of water in each pour to achieve different flavor profiles.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    of 3

    V60 - 4:6 Brewing Method (By : Tetsu Kasuya)

    Coffee 20gr Basic Rule


    Water 300gr 1. Brewing divided into 5 times pouring
    Ratio 1:15 2. Amount of water for each pouring = Gr Coffee x 3
    Temperature 85'-88' C 3. Leave 45" between each pour

    STEP 1 STEP 2
    40% Amount of water to adjust balance of sweeteness & acidity 60% Amount of water to adjust strength of coffee taste

    60 gr 60 gr 60 gr 60 gr 60 gr
    BASIC BASIC
    1st 2nd 3rd 4th 5th

    50 gr 70 gr High 45 gr 45 gr 45 gr 45 gr
    More Sweet
    1st 2nd Strength 3rd 4th 5th 6th

    70 gr 50 gr Lower 90 gr 90 gr
    More Acid
    1st 2nd Strength 3rd 4th

    40% Water 60% Water

    TIMELINE GUIDANCE

    BASIC

    60G 120 180 240 300


    r Gr Gr Gr Gr

    MORE SWEET
    0" 45" 1'.30" 2'.15" 3'.00" 3'.30"

    50G 120 180 240 300


    r Gr Gr Gr Gr

    MORE ACID
    0" 45" 1'.30" 2'.15" 3'.00" 3'.30"

    70G 120 180 240 300


    r Gr Gr Gr Gr
    TIMELINE GUIDANCE

    BASIC

    60 120 180 240 300


    Gr Gr Gr Gr Gr

    0" 45" 1'.30" 2'.15" 3'.00" 3'.30"

    MORE SWEET

    50 120 180 240 300


    Gr Gr Gr Gr Gr

    0" 45" 1'.30" 2'.15" 3'.00" 3'.30"

    MORE ACID

    70 120 180 240 300


    Gr Gr Gr Gr Gr

    0" 45" 1'.30" 2'.15" 3'.00" 3'.30"

    WHY ADJUSTMENT

    40 120 180 300


    Gr Gr Gr Gr

    0" 45" 1'.30" 2'.15" 3'.00" 3'.30"

    You might also like