Tetsu Kasuya's 4:6 Method
| Date | Method | Grind Size | Coffee | Temperature | Time | Grams In | Grams Out |
|---|---|---|---|---|---|---|---|
| v60 | Medium | Any | 92°C | 3:30 | 20 | 300 |
Steps
Start with a 1:15 ratio of coffee to water. For example, 20g of coffee to 300g of water.
Divide the total water into 40% (120g) and 60% (180g).
Pour the first 40% in two parts to adjust sweetness and acidity:
- First pour: 60g of water, let it bloom for 30 seconds.
- Second pour: 60g of water.
Pour the remaining 60% in three parts to adjust strength:
- Third pour: 60g of water.
- Fourth pour: 60g of water.
- Fifth pour: 60g of water.
Allow the water to draw down completely between pours.
Total brew time should be around 3:30 minutes.
James Hoffmann's Ultimate V60 Technique
| Date | Method | Grind Size | Coffee | Temperature | Time | Grams In | Grams Out |
|---|---|---|---|---|---|---|---|
| v60 | Medium | Any | 97°C | 3:30 | 30 | 500 |
Steps
- Rinse the paper filter with hot water to eliminate any papery taste and preheat the brewer.
- Add 30g of medium-fine ground coffee to the V60 and create a small well in the center of the grounds.
- Start the timer and pour 60g of water, ensuring all the coffee is saturated.
- Gently swirl the brewer to ensure even saturation.
- Let the coffee bloom for 45 seconds.
- At 0:45, pour water in a circular motion until reaching 300g total by 1:15.
- Continue pouring gently until reaching 500g total by 1:45.
- Stir the coffee gently clockwise and then counterclockwise to dislodge any grounds sticking to the sides.
- Give the brewer a gentle swirl to flatten the coffee bed.
- Allow the coffee to draw down completely, aiming for a total brew time of around 3:30 minutes.
James Hoffmann's Chemex Recipe
| Date | Method | Grind Size | Coffee | Temperature | Time | Grams In | Grams Out |
|---|---|---|---|---|---|---|---|
| Chemex | Medium-coarse | Any | 95°C | 4:10 | 30 | 500 |
Steps
- Place the Chemex filter in the brewer and rinse it with hot water.
- Add 30g of medium-coarse ground coffee to the Chemex.
- Pour 60-90g of water to saturate the grounds and let it bloom for 45 seconds.
- After blooming, pour water in a circular motion until reaching 300g total.
- Continue pouring until reaching 500g total.
- At 1:45, stir the coffee gently clockwise and then counterclockwise.
- Give the Chemex a slight shake to settle the grounds.
- Allow the coffee to draw down completely, aiming for a total brew time of around 4:10 minutes.