Hey guys! I see some feedback about the similarity to my good friend, Tetsu's recipe! It's impossible not to be inspired by this amazing brewer, and yes, it has some similarities! I aimed to showcase how I chose to brew on the world stage in this video, and offer something simple for people to do at home, with a straightforward, yet effective way of brewing without having to worry too much about more complex recipe details and variables. If you're at the point where you can get the differences and explore more about brewing, so that Tetsu's approach is better for you, then congratulations! There's a huge world of coffee brewing out there, and I've certainly realised there's no one way to brew, and I have come back so many times to this style of brewing, that I wanted to share with the world :) I also go into a little more detail in the "Advanced Tips" video on the HARIO Official channel! Happy Brewing! - Matt.
It’s okay matt, I think the audience was just wondering why you didn't mention about Tetsu Kasuya 😂 keep brewing and also inspiring as always. Thanks for ur clarification.
I see a lot of people complaining about this video. To give you all credit, I understand there are other methods just as effective, but this video is more aimed towards people just getting into coffee or who are looking for different methods to experiment with. I enjoy just watching coffee videos regardless though
Can't recommend coarser ground coffee with multiple pours enough, they always give me the best, high clarity cup of coffee and it's really good for light / medium roasts for a nice bright cup 👍 I remember using the same recipe a while ago and tweaked it a bit for a 280ml cup instead and was very pleased with the outcome. Good stuff Matt and thanks for spreading the V60 love 🙌
Many thanks for this recipe. Anyone who says different V60 methods don't make a significant difference has not tried different methods! I started my V60 journey with the Hoffmann multiple cup method, adapted myself for one cup. I then tried Lance Hedrick, Tetsu and finally Hoffmann single cup method. But I always fell back to the Hoffmann adapted method. But your recipe has pleasantly surprised me. I tried 2 different beans I had recently purchased, but really struggled to dial in. Wow, this method transformed these coffee's. Really bought the acidity to the fore, increased clarity and had a lovely flavour. Went from 6/10 to 10/10. Wow! The only downside is I'm using 20g of beans instead of my usual 13g. I found a 10 second wait off the boil was the sweet spot for both coffee's (I don't have temperature control kettle) and I measured a 93 degree water temperature after just 10 seconds wait. Its amazing how quickly the water temperature plummets once it leaves the kettle. Anyway thanks again and I think this will be my preferred recipe from now on.
Just made this recipe. I used fellow products including the Stagg x but pulled out my v60 for this. Have to say delicious. Ground at a 5 on my ode w/ gen 2 burrs. Used 23 grams and 350 of water. 70g pours. Used a sightglass geisha. Going to keep this in the rotation now. Thank you!
I was introduced to the v60 using the tetsuya 4:6 method, and I evolved that recipe into a very similar process as this one. I love easy recipes that can be scaled to more cups without having to think to much. Thanks for the new insights!
This is my favorite recipe to use with the V60. It consistently results in a tart and juicy, but not sour, brew with light roasted coffee. I like that each pour is started after the water flow from the V60 reduces, as opposed to waiting for a fixed time. This makes the process more dynamic, allowing for adjustments in timing to accommodate different flow rates, depending on grind size and agitation. And because agitation is minimized (no stirring or swirling), chances of stalling are very low. I never get a stalled brew with this recipe. I like to use a medium grind with the five pour recipe, about 18 clicks with the Timemore C3. Going coarser isn't as detrimental as with other recipes because contact time with the water is high overall. There's plenty of leeway here.
Just saw your comment minutes after I tried this 5 pour method and set 16 clicks on my C3 timemore😀so 18 you're saying? Will try, because with 16 clicks it took me over 4 minutes and taste is bit bitter🤔. Going for 18🙂
@@barkdamoon Yeah! This method works best when grinding relatively coarsely. With some coffees, I even get better times from grinding at 22 clicks. If it's still bitter, you might have to pour even more gently so that the coffee is less agitated. I hope it brings you better brews!
Wow!! Just bought a Hario V60 as a birthday present to myself and this video debunks all the myths about using the V60!! Clear instructions and so easy to follow to give you the inspiration to start your own experiments with brewing. Tomorrow I shall Hario with success 11 out of ten if you were brewing for Spinal Tap !! Thanks Matt
This method works well for me because I don't have the gooseneck kettle. Agressive pouring and coarse grind basically helps agitate the coffee bed and it gives me delicious cup of coffee. Thanks matt 👍
Thank you so much, finally a method that works for me! I was getting really frustrated with my V60. The coffee was always to sour. I tried different grind sizes, ratios and temperatures. But i was never happy with the result. With this method i get a really pleasant cup of coffee. Maybe there are other recipies out there achieving an even better result. But i feel for daily use, this one gives you a good result with minimum effort!
I tried Tetsu's 4:6 method along with the single pour and James Hoffmann's Ultimate recipe. But this one is way better, both in terms of simplicity and the cup taste. There are similarities to other methods, but I think this is also another reason that this way DOES the job!
have you tried james hoffmans new 1 cup recipe? its very similar to this but it goes a bit faster as it is based on 10 second intervals instead of waiting for it to draw down each time. i find that the james hoffman method is really nice for light roasts. i like it more than the 4:6 and hoffman's ultimate recipe.
Yeah, I don't understand objectively what people are complaining about regarding this video. If anything, this video confirms that the method of pouring in stages is a proven and prefered method. But you do you :) nobody if forcing you into a method of brewing.
Love this tutorial thanks so much Matt. You explained it in a clear and simple way which has encouraged me to give it a go. I bought my set from the local coffee store and made my 1st coffee based on your steps and am so glad to have purchased the hario v60 and followed your steps. Thank you so much!
This was so simple to do yet provides such amazing results! And I have been struggling to get the best out of my coffe for quite a while now, so thank you!!
I use James Hoffman's recipe for 02 size and then I actually came up with the five-pour on my own for 20g/300ml pours, I just keep the bloom phase the same 45s that I learnt from James
I'm not a fan of the metal V60 as it takes away too much heat out of the water for my liking. I'll stick with the plastic version. Excellent brew method though. Thanks for sharing it with us.
4:46 you may need to adjust the grind size as well for larger or smaller batches so they drain properly. Elevation may be a concern too. The higher the elevation the lower the boiling temp.
Great video. I love how all the coffee "influencers" have their own "best" recipe, but have never won an independent award/confirmation of such recipe. Haha. Good job Matt!
Hi there. If i up to ratio, say 30 grams for 450 grams water - instead of 3:30 overall brew time, what should it be ? I assume a bit longer considering more water passing through…?
Hi and thanks. 2 questions: 1- if I use medium roast bean, what are the grind size and water temperature? 2- I usually use 12 grams coffee beans, medium roast, and 180 water, wath's the brew time for that , how long does it take? 🙏
I also use a medium roasted bean. From my experience I usually try to get water fresh off the boil, somewhere around 190-200ﾟF or 90-95° C. My preferred grind size is right in between medium and medium-fine. With the lower temperature that you use, I would expect your draw down time to be a little bit longer, but since I haven't tried that recipe I can't say for certain.
An excelent video. I have a question: what do you think about the use of a stainless steel filter in a V 60 method? In the case of using a stainless steel filter: how many clicks do you reccomend to use in a manual coffee grinder?
How come there was zero agitation during this process? Isn’t there supposed to be some shaking or stirring w the V60? I have the Chemex and hate it, so I’m trying to figure out if I should get the v60, v60 switch or origami. Any thoughts? Thanks
Hey so when I do this technique My 1zpresso zp6 is at 4.4 clicks - at 93 degress. 5 pours i end my brew around 2.30 so faster than the usual 3m. However after this I still get a bitter (over extracted pour). However same grind size with a 4 pour yields better results but the coffee feels a bit light and such. Possible thoughts
Hey Matt! Thank you so much for sharing your method. I had trouble achieving a satisfactory cup with Kasuya's 4:6 recipe. I must have done something wrong because of the lack of detail! Ironically, with April's method, which is based on the 4:6 method, I achieved some of the nicest cups! However, I felt there was still room for improvement! Although I haven't tweaked it yet to perfection, your five-pout recipe has produced the most impressive results so far! All the flavors are there, just unpack them! I think once I tweak the grind settings, this will be my favorite method of brewing coffee! Thanks again! 🙏 - Jan
Great AHA moment at the end when Matt mentions Ethiopian coffee beans tend to take a little longer to brew. I had been thinking about that when brewing back to back Colombian - Panamanian - Ethiopian. Ethiopian was 40-70sec longer. Could it be because smaller Ethiopian "heirloom" beans look to have more chaff ?!?
It's a pity we couldn't see into the container properly, just to see at what stage of the coffee dripping Matt then starts the next pour. EDIT: He explains it in the advanced video. He starts pouring once the stream stops and it starts dripping.
I'm curious how you account for the water trapped in the filter/grounds in the ratio -- when you are saying 15:1 ratio, and 20g of grounds, of the 300ml that you pour, some amount is still in the filter/grounds, so the resulting coffee liquid is not actually 300ml. Any thoughts on that?
I see no difference than the 4:6 method from Tetsu Kasuya except Kasuya explains how you can freely adjust the taste by changing the volume of each pour which allows for much more freedom to explore from the beans you choose.
@@edzen6122 Why are you surprised? Of course other coffee people will adapt successful methods. He also doesn´t stated that he invented this method. It´s just what he used to win the competition so it´s proof that this is a really good brewing method.
@@androssgetzko2098 please invent your own method, or please do like what Jia Ning did make her own aroma cup , not just using someone's method, world brewers cup, not world follow other its okay cup
@@edzen6122 You do realise that a competition is not about invention but execution and presentation? And why should I of all people invent a new method? Why invent a new method at all when the method in itself is good? I´m not sure what your problem is? Nobody is taking anything away from you or somebody else by brewing with a already existing receipt
@@androssgetzko2098 Do you also realise that I'm free to tell what my opinion is? This is my opinion, and also you, you are free to tell your opinion , in my opinion it's not so cool to use someone's method and put some tiny twist and calling it with a new name like five four pour method or three two pour method or whatever when it is obviously 4:6 by Tetsu Kasuya, it is better if you just say it this is based on or I'm using Tetsu's method to make this coffee but with a little twist etc etc. I hope this is still World brewers cup not world boring cup, can you imagine if another 4:6 coming up with thousand and thousand of tiny twist 😑. Once again this is my opinion, not hating anyone here.
yes but not really, the major difference is, tetsu uses coarse grind and longer brew duration. I think total brew time is 3:45, 45 seconds for each pour.
My number one biggest mistake i often make is forgetting to discard the water i rinsed the paper with and dont remember until after ive starting the brew... such a waste.
I’m so confused when I see people using anything other than plastic V60s. I know people don’t think plastic is pretty or cool, but it has the least effect on the temperature, so every “pro” should be using it. Using ceramic, metal, whatever, it’s all about aesthetics.
Other materials are giving their own quality. The metal drippers are very lightweight (this one is just 100 g without its silicone collar), so have no more thermal inertia than the plastic, indeed peak bed/slurry temperatures will be slightly higher than with the plastic, and up to 5 °C hotter than the porcelain and glass. To some extent, one just adjusts for this with kettle water temperature. And they differ in how quickly they give up heat, the higher thermal conductivity of the metal pourers means that the slurry will cool down to a cooler temperature at the end of drawdown, as if the slurry were surrounded on all sides by air, rather than the insulation of the plastic or the now warm thermal inertia of porcelain or glass. That's not necessarily a bad thing. Taste balance is all about balancing early eluting acidic compounds with slower eluting ones that provide sweetness and aroma, and still slower ones that impart bitterness, body and astringency. We know that extraction of those late eluting compounds are especially affected by the temperature of brew water, this is why dark roasts with lots of accessible bitter & astringent compounds are brewed at lower temperatures from 80-85 °C, to limit the amounts in the brew. There's perhaps some temperature profile of rapidly rising temperatures (as in metal & plastic) with rapidly falling ones (as in metal) that could extract the maximum from the 'heart' of the brew (aroma, and sweetness to counter acidity), but the minimum from the 'tails' of bitterness and astringency. This is of course, all speculation, but its plausible to me. And if that's the case, the plastic drippers are offering the most consistency, the metal pourers are providing the brewer most control over how the thermal profile changes, perhaps rewarding specific recipes like this at the cost of consistency. And the porcelain and glass are nice, aesthetically. They may not improve the brew in blind taste tests, but aesthetics are as important to the experience of brewing as plating is to experience of fine eating.
@@MrDarrylR "aesthetics are as important to the experience of brewing as plating is to experience of fine eating" I can't agree with this since plating is at the point of consumption, whereas brewing is not. Aesthetics of your drinking vessel are equatable to plating, but brewing devices are more like good cookware where the marriage of form and function are what lead to pleasure in the kitchen.
I thought like this until I got my Hario Switch. I love the glass, even when I'll do a v60 brew I just use the Switch instead of the plastic v60 I have. I heat it when wetting the paper filter and it gets really hot, it remains hot for quite a few minutes if you just let it be, of course, with almost boiling water it remains hot for sure. I dont understand Hoffmans obsession with highest temperature possible, I agree with Tetsu, Winton and many others who feel higher temperatures at the end of the brew produce not so great flavours. Maybe theoretically extracts more, but tastes bitter and/or drying to me. I also do enjoy how beautiful the glass is and how sturdy it feels in the hands, so I disagree with the aesthetics not being important. Even if I had a small cafe I'd want to pour in front of the customer and the glass v60 is just a beauty compared to the ugly plastic.
If the flow or brew takes too long, you would need to adjust the size of the grind to more coarse. Or you could adjust the weight of coffee so it's less coffee. Or use less water.
Coffee doesn't care about math. This is just for entertainment. Besides the coffee itself it's the quality and size of the grind plus the shape of the filter plus adequate water temp (off the boil if you don't have a fancy gooseneck electric kettle), that determines the taste of the coffee.
So this is 4:6 just without adjustments for taste or strength and also with 30sec longer extraction, even when more aggressive pouring? Hmm mm. Can I compete next year? I can call mine four-pour for weaker but tastier coffee :)
the adjustment story is only cuz the competition rules are dumb and you have to clarify everything even if you must make it up other than that yeah, unless something like what they did in the aeropress championship is done, the same 2 recipes’ variants will win every year
This coffee is going to be tepid by the time it’s drunk. 5 pours, all that waiting between pours, kettle not warmed up again, coffee cooling in the server before it ever reaches a cup to drink from.
@@edzen6122 Yeah that also intrigues me as well. Both are too similar. Maybe there's other things being evaluated by the judges that we are not aware of. Maybe their selection criteria is not just the technique used, but the resulting brew compared to others, idk.
The 4:6 is simply a pulse pouring method with some controversial observations about how the size of the pours affects the final cup. Kasuya didn't invent pulse pouring
4:6 overreaches with its reasoning and claims to be able to control acidity/ sweetness. It’s outdated with the advances of extraction theory in recent years. This 5pour method is basically simple pulse pouring, not claiming to be anything other than a simple and consistent brewing method.
To say we should wait 30 seconds off the boil is a disservice to all of us. If you own a thermometer, play with it before preaching something like this. Each individual's altitude will change it considerably, something your theory completely ignores. At my home, 4975 ft in altitude, water boils at 203 F. If I wait your obligatory 30 seconds, I am down to 192. The instant the water hits the grounds, it is 182 and I cannot get the bed hotter than 185 unless I'm using something like a preheated Hario Switch or Clever Dripper, dumping in 500 ml at once. Take your best shot at it even near sea level and you will find that pouring instantly off the kettle base while water is still boiling and the bed will still be below 200 F while blooming. You cannot reach anything hotter without a significant volume of boiling water.
Let’s be honest. All these ‘Signature Recipes’ are all just bollocks aren’t they? It all depends on the bean in hand and a million other things. Even Kasuya has gone back to a one pour method now. Boom. One pour, done. No fluffing about.
Often yes, but certainly not always. Pulse pouring is just an effective way of controlling extraction level. Whatever you call it, I think the method shown here is pretty common and intuitive. I’ve personally found this style of technique is the most reliable, across different styles of roast. There could totally be a roast that works far better in a single-pour style though. You’re right though. There’s a lot of people hell-bent on discovering some innovative new method, and as a result we see a lot of bogus claims in brewers and barista comps. It is what it is, but i think this video is actually totally free of that nonsense.
It's definitely not bollucks. I like to try a lot of these recipes and they're all surprisingly different. Some accentuate the body and some get more vibrancy or sweetness. Some are better for dark roast and some are best for light roast. Kasuya moving to a single pour is probably because his old method is a little theoretical and also single pour is trendy.
I think you might be on to something with them being called "signature recipes," to me it just seems like a standard recipe. I have tried both both the single and the pulse pour methods. I don't know if it's just me, but I have had more trouble trying to perfect the single pour recipe then I have with the pulse pour. The latter usually gives me a more consistent flavor.
There's too many variables isn't there, and as Baristas I guess it's our job to just find those consistent recipes. The biggest variables for me are the paper and water temperature. I'm max power or nothing now 99-100c lol.
Everyone in the world ( discarding ) the filter water.. hmmmm. It's the little things that matter. That VOLUME OF WATER COULD SAVE THE WORLD. FIND ANOTHER WAY TO MAKE YOUR COFFEE. And just to be clear. You coffee making v skills depend on no morning chaos. Where are the screaming kids. Where is the time needed. Just not practical for everyday PEOPLE.IS IT
There is no way you can get the same good coffee every time you have to many variables in the pores especially with the coffee grind sounds like a lot of wasted time money to not even be able to get a uniform taste of coffee it's like playing coffee Russian roulette with the taste I wouldn't waste my money or time.
Hey guys! I see some feedback about the similarity to my good friend, Tetsu's recipe! It's impossible not to be inspired by this amazing brewer, and yes, it has some similarities! I aimed to showcase how I chose to brew on the world stage in this video, and offer something simple for people to do at home, with a straightforward, yet effective way of brewing without having to worry too much about more complex recipe details and variables.
If you're at the point where you can get the differences and explore more about brewing, so that Tetsu's approach is better for you, then congratulations! There's a huge world of coffee brewing out there, and I've certainly realised there's no one way to brew, and I have come back so many times to this style of brewing, that I wanted to share with the world :) I also go into a little more detail in the "Advanced Tips" video on the HARIO Official channel! Happy Brewing!
- Matt.
It’s okay matt, I think the audience was just wondering why you didn't mention about Tetsu Kasuya 😂 keep brewing and also inspiring as always. Thanks for ur clarification.
Could you give a reference how much clicks on the comandante grinder?
Coarse grind for this method, maybe 30 clicks on c40
@@yogadkurniawan this is exactly my point
@@yogadkurniawan I tried 30 clicks of c40, I feel the coffee is very sour, have you tried the best clicks?
I see a lot of people complaining about this video. To give you all credit, I understand there are other methods just as effective, but this video is more aimed towards people just getting into coffee or who are looking for different methods to experiment with.
I enjoy just watching coffee videos regardless though
Definitely a champion, he talks like a coffee competitor. Pacing, cadence, tone, sentence structure.
Matt is such a nice guy, great barista and coffee expert. Nice recipe. Thank you.
Can't recommend coarser ground coffee with multiple pours enough, they always give me the best, high clarity cup of coffee and it's really good for light / medium roasts for a nice bright cup 👍 I remember using the same recipe a while ago and tweaked it a bit for a 280ml cup instead and was very pleased with the outcome. Good stuff Matt and thanks for spreading the V60 love 🙌
Many thanks for this recipe. Anyone who says different V60 methods don't make a significant difference has not tried different methods! I started my V60 journey with the Hoffmann multiple cup method, adapted myself for one cup. I then tried Lance Hedrick, Tetsu and finally Hoffmann single cup method. But I always fell back to the Hoffmann adapted method. But your recipe has pleasantly surprised me. I tried 2 different beans I had recently purchased, but really struggled to dial in. Wow, this method transformed these coffee's. Really bought the acidity to the fore, increased clarity and had a lovely flavour. Went from 6/10 to 10/10. Wow! The only downside is I'm using 20g of beans instead of my usual 13g. I found a 10 second wait off the boil was the sweet spot for both coffee's (I don't have temperature control kettle) and I measured a 93 degree water temperature after just 10 seconds wait. Its amazing how quickly the water temperature plummets once it leaves the kettle. Anyway thanks again and I think this will be my preferred recipe from now on.
Just made this recipe. I used fellow products including the Stagg x but pulled out my v60 for this. Have to say delicious. Ground at a 5 on my ode w/ gen 2 burrs. Used 23 grams and 350 of water. 70g pours. Used a sightglass geisha. Going to keep this in the rotation now. Thank you!
I was introduced to the v60 using the tetsuya 4:6 method, and I evolved that recipe into a very similar process as this one. I love easy recipes that can be scaled to more cups without having to think to much. Thanks for the new insights!
This is my favorite recipe to use with the V60. It consistently results in a tart and juicy, but not sour, brew with light roasted coffee. I like that each pour is started after the water flow from the V60 reduces, as opposed to waiting for a fixed time. This makes the process more dynamic, allowing for adjustments in timing to accommodate different flow rates, depending on grind size and agitation. And because agitation is minimized (no stirring or swirling), chances of stalling are very low. I never get a stalled brew with this recipe.
I like to use a medium grind with the five pour recipe, about 18 clicks with the Timemore C3. Going coarser isn't as detrimental as with other recipes because contact time with the water is high overall. There's plenty of leeway here.
Just saw your comment minutes after I tried this 5 pour method and set 16 clicks on my C3 timemore😀so 18 you're saying? Will try, because with 16 clicks it took me over 4 minutes and taste is bit bitter🤔. Going for 18🙂
@@barkdamoon Yeah! This method works best when grinding relatively coarsely. With some coffees, I even get better times from grinding at 22 clicks. If it's still bitter, you might have to pour even more gently so that the coffee is less agitated. I hope it brings you better brews!
@@CaveyMoth will play around with this, thank you 🙂
Wow!!
Just bought a Hario V60 as a birthday present to myself and this video debunks all the myths about using the V60!!
Clear instructions and so easy to follow to give you the inspiration to start your own experiments with brewing.
Tomorrow I shall Hario with success
11 out of ten if you were brewing for Spinal Tap !!
Thanks Matt
This is the YT v60 recipe that has worked the best for me.
Tried this. Love it. Got an amazing cup. I think it's better than most cups I get around town. Thanks!
This method works well for me because I don't have the gooseneck kettle. Agressive pouring and coarse grind basically helps agitate the coffee bed and it gives me delicious cup of coffee. Thanks matt 👍
this method seems to work the best for me. I was finding it hard to be consistent with other methods, but this just makes it very simple
I actually tried this recipe this morning, and it helped me make a surprisingly good cup of coffee. Thanks for posting this!
Thank you so much, finally a method that works for me! I was getting really frustrated with my V60. The coffee was always to sour. I tried different grind sizes, ratios and temperatures. But i was never happy with the result. With this method i get a really pleasant cup of coffee. Maybe there are other recipies out there achieving an even better result. But i feel for daily use, this one gives you a good result with minimum effort!
That made a very bright and sweet cup for me. Really nice! Total time was around 2:45. I might play with a finer grind but not too much finer
I tried Tetsu's 4:6 method along with the single pour and James Hoffmann's Ultimate recipe. But this one is way better, both in terms of simplicity and the cup taste. There are similarities to other methods, but I think this is also another reason that this way DOES the job!
have you tried james hoffmans new 1 cup recipe? its very similar to this but it goes a bit faster as it is based on 10 second intervals instead of waiting for it to draw down each time. i find that the james hoffman method is really nice for light roasts. i like it more than the 4:6 and hoffman's ultimate recipe.
Thank you for tip i use a metal filter from italian brand not paper i will use you tip must say Bravissimo ☆☆☆☆☆
Yeah, I don't understand objectively what people are complaining about regarding this video.
If anything, this video confirms that the method of pouring in stages is a proven and prefered method. But you do you :) nobody if forcing you into a method of brewing.
Love this tutorial thanks so much Matt. You explained it in a clear and simple way which has encouraged me to give it a go. I bought my set from the local coffee store and made my 1st coffee based on your steps and am so glad to have purchased the hario v60 and followed your steps. Thank you so much!
This was so simple to do yet provides such amazing results! And I have been struggling to get the best out of my coffe for quite a while now, so thank you!!
I use James Hoffman's recipe for 02 size and then I actually came up with the five-pour on my own for 20g/300ml pours, I just keep the bloom phase the same 45s that I learnt from James
i would have liked to see the state of the v60 inside when he pours, that's whats interesting. how long he waits.
Good point: My thought is if the bed is muddy on the first 3 pours, grind coarser next time.
Matt, what are your thoughts?
I'm not a fan of the metal V60 as it takes away too much heat out of the water for my liking. I'll stick with the plastic version. Excellent brew method though. Thanks for sharing it with us.
very interesting method ! i always make mine in 3 - pours and the taste is soury all the time
4:46 you may need to adjust the grind size as well for larger or smaller batches so they drain properly. Elevation may be a concern too. The higher the elevation the lower the boiling temp.
I heard if you say “Hario” many times during the brewing, your coffee will taste better 😂
Thank you Matt!
Great video. I love how all the coffee "influencers" have their own "best" recipe, but have never won an independent award/confirmation of such recipe. Haha. Good job Matt!
who for example lmao
this type of recipe has been pretty popular since 2010 lmao
Both Hoffman and Morgan are award winning. Lance was Morgan's coach. So which influencer are you talking about?
Hi there. If i up to ratio, say 30 grams for 450 grams water - instead of 3:30 overall brew time, what should it be ? I assume a bit longer considering more water passing through…?
Hi Matt thank you for this very helpful video . Could you please suggest which grind setting for your method on a commandande grinder? Thank you
It works and really taste nice bro! Cheers!
Will this method work with larger brews like 500g? You used 93° water but say to use higher temps?
great recipe
quite a satisfying video so Subscribed
Hi and thanks.
2 questions:
1- if I use medium roast bean, what are the grind size and water temperature?
2- I usually use 12 grams coffee beans, medium roast, and 180 water, wath's the brew time for that , how long does it take? 🙏
I also use a medium roasted bean. From my experience I usually try to get water fresh off the boil, somewhere around 190-200ﾟF or 90-95° C. My preferred grind size is right in between medium and medium-fine.
With the lower temperature that you use, I would expect your draw down time to be a little bit longer, but since I haven't tried that recipe I can't say for certain.
Thanks for sharing, lovely
An excelent video. I have a question: what do you think about the use of a stainless steel filter in a V 60 method? In the case of using a stainless steel filter: how many clicks do you reccomend to use in a manual coffee grinder?
How come there was zero agitation during this process? Isn’t there supposed to be some shaking or stirring w the V60? I have the Chemex and hate it, so I’m trying to figure out if I should get the v60, v60 switch or origami. Any thoughts? Thanks
I wiil trry this one - thank you :)
Hey so when I do this technique
My 1zpresso zp6 is at 4.4 clicks - at 93 degress. 5 pours i end my brew around 2.30 so faster than the usual 3m. However after this I still get a bitter (over extracted pour). However same grind size with a 4 pour yields better results but the coffee feels a bit light and such. Possible thoughts
Hey Matt! Thank you so much for sharing your method. I had trouble achieving a satisfactory cup with Kasuya's 4:6 recipe. I must have done something wrong because of the lack of detail! Ironically, with April's method, which is based on the 4:6 method, I achieved some of the nicest cups! However, I felt there was still room for improvement! Although I haven't tweaked it yet to perfection, your five-pout recipe has produced the most impressive results so far! All the flavors are there, just unpack them! I think once I tweak the grind settings, this will be my favorite method of brewing coffee! Thanks again! 🙏
- Jan
its decided! Tetsu Kasuya is the supreme method!! At least in 2023 so far.
Thank you very much ,it is really amazing recipe,
Can you explain me Ice 60 how much ice and how much water and how many time finish, thank you
Sorry it's Ice v 60
So the 4:6 method. Got it.
What setting should i use for Hario electric grinder ?
Is that dripper a size 02? With 01 paper filter?
Great AHA moment at the end when Matt mentions Ethiopian coffee beans tend to take a little longer to brew. I had been thinking about that when brewing back to back Colombian - Panamanian - Ethiopian. Ethiopian was 40-70sec longer. Could it be because smaller Ethiopian "heirloom" beans look to have more chaff ?!?
I've noticed that the roast makes a big difference. A dark roast will brew quicker than a light roast.
Is this a collab between Boston Dynamics and Hario?
Each pour has no timing? Just when drawn down is almost done?
It's a pity we couldn't see into the container properly, just to see at what stage of the coffee dripping Matt then starts the next pour.
EDIT: He explains it in the advanced video. He starts pouring once the stream stops and it starts dripping.
How many clicks on a Comandante c40? :)
35 - 40 clicks follow my tests and conversions from Hario to Comandante
@@MasterLainez thank you very much for the info :)
That is a slow scale. Was about to order it.
I'm curious how you account for the water trapped in the filter/grounds in the ratio -- when you are saying 15:1 ratio, and 20g of grounds, of the 300ml that you pour, some amount is still in the filter/grounds, so the resulting coffee liquid is not actually 300ml. Any thoughts on that?
That’s just the nature of percolation brewing, immersion brewing will have less loss
Wish we could see grind size..
Trying to improve everyday... I like sweetness and acidity in my Coffee..
I see no difference than the 4:6 method from Tetsu Kasuya except Kasuya explains how you can freely adjust the taste by changing the volume of each pour which allows for much more freedom to explore from the beans you choose.
Yepp. I'm surprised that the same method can be used again in competition 😅
@@edzen6122 Why are you surprised? Of course other coffee people will adapt successful methods. He also doesn´t stated that he invented this method. It´s just what he used to win the competition so it´s proof that this is a really good brewing method.
@@androssgetzko2098 please invent your own method, or please do like what Jia Ning did make her own aroma cup , not just using someone's method, world brewers cup, not world follow other its okay cup
@@edzen6122 You do realise that a competition is not about invention but execution and presentation?
And why should I of all people invent a new method? Why invent a new method at all when the method in itself is good?
I´m not sure what your problem is? Nobody is taking anything away from you or somebody else by brewing with a already existing receipt
@@androssgetzko2098 Do you also realise that I'm free to tell what my opinion is? This is my opinion, and also you, you are free to tell your opinion , in my opinion it's not so cool to use someone's method and put some tiny twist and calling it with a new name like five four pour method or three two pour method or whatever when it is obviously 4:6 by Tetsu Kasuya, it is better if you just say it this is based on or I'm using Tetsu's method to make this coffee but with a little twist etc etc. I hope this is still World brewers cup not world boring cup, can you imagine if another 4:6 coming up with thousand and thousand of tiny twist 😑. Once again this is my opinion, not hating anyone here.
Isn’t this basically a 4:6 method?
Very similar except for timing I guess
Method is good. His grind is a bit too coarse for what I think gives the best result though.
Lost me when he pulled out the Hario grinder
lol, yeah I don’t even think it has metal burs…
This is Hario's channel. Of course he's gonna use Hario products.
I still prefer the CAFEC Flower
Looks a lot like the Tetsu Kasuya method.
yes but not really, the major difference is, tetsu uses coarse grind and longer brew duration. I think total brew time is 3:45, 45 seconds for each pour.
My number one biggest mistake i often make is forgetting to discard the water i rinsed the paper with and dont remember until after ive starting the brew... such a waste.
Yes. You have to get everything down to a rhythm and don't be distracted by anything.
I think one thing to point out is that water that tastes good by itself may not necessarily make coffee taste great.
Where is the sugar at
I’m so confused when I see people using anything other than plastic V60s. I know people don’t think plastic is pretty or cool, but it has the least effect on the temperature, so every “pro” should be using it. Using ceramic, metal, whatever, it’s all about aesthetics.
The plastic drippers are also nearly impossible to break.
Yep, a quality plastic all the way. I use the plastic CAFEC Flower, but it's pretty similar to the V60.
Other materials are giving their own quality. The metal drippers are very lightweight (this one is just 100 g without its silicone collar), so have no more thermal inertia than the plastic, indeed peak bed/slurry temperatures will be slightly higher than with the plastic, and up to 5 °C hotter than the porcelain and glass. To some extent, one just adjusts for this with kettle water temperature. And they differ in how quickly they give up heat, the higher thermal conductivity of the metal pourers means that the slurry will cool down to a cooler temperature at the end of drawdown, as if the slurry were surrounded on all sides by air, rather than the insulation of the plastic or the now warm thermal inertia of porcelain or glass.
That's not necessarily a bad thing. Taste balance is all about balancing early eluting acidic compounds with slower eluting ones that provide sweetness and aroma, and still slower ones that impart bitterness, body and astringency. We know that extraction of those late eluting compounds are especially affected by the temperature of brew water, this is why dark roasts with lots of accessible bitter & astringent compounds are brewed at lower temperatures from 80-85 °C, to limit the amounts in the brew. There's perhaps some temperature profile of rapidly rising temperatures (as in metal & plastic) with rapidly falling ones (as in metal) that could extract the maximum from the 'heart' of the brew (aroma, and sweetness to counter acidity), but the minimum from the 'tails' of bitterness and astringency. This is of course, all speculation, but its plausible to me.
And if that's the case, the plastic drippers are offering the most consistency, the metal pourers are providing the brewer most control over how the thermal profile changes, perhaps rewarding specific recipes like this at the cost of consistency. And the porcelain and glass are nice, aesthetically. They may not improve the brew in blind taste tests, but aesthetics are as important to the experience of brewing as plating is to experience of fine eating.
@@MrDarrylR "aesthetics are as important to the experience of brewing as plating is to experience of fine eating" I can't agree with this since plating is at the point of consumption, whereas brewing is not. Aesthetics of your drinking vessel are equatable to plating, but brewing devices are more like good cookware where the marriage of form and function are what lead to pleasure in the kitchen.
I thought like this until I got my Hario Switch. I love the glass, even when I'll do a v60 brew I just use the Switch instead of the plastic v60 I have. I heat it when wetting the paper filter and it gets really hot, it remains hot for quite a few minutes if you just let it be, of course, with almost boiling water it remains hot for sure. I dont understand Hoffmans obsession with highest temperature possible, I agree with Tetsu, Winton and many others who feel higher temperatures at the end of the brew produce not so great flavours. Maybe theoretically extracts more, but tastes bitter and/or drying to me. I also do enjoy how beautiful the glass is and how sturdy it feels in the hands, so I disagree with the aesthetics not being important. Even if I had a small cafe I'd want to pour in front of the customer and the glass v60 is just a beauty compared to the ugly plastic.
which of timemore c2 is this recipe?
But what if the flow takes too long, but the coffee's still to sour :)
If the flow or brew takes too long, you would need to adjust the size of the grind to more coarse. Or you could adjust the weight of coffee so it's less coffee. Or use less water.
This is hilarious to me
Coffee doesn't care about math. This is just for entertainment. Besides the coffee itself it's the quality and size of the grind plus the shape of the filter plus adequate water temp (off the boil if you don't have a fancy gooseneck electric kettle), that determines the taste of the coffee.
sure thing buddy
I don’t use a glass server. Instead I use a coffee cup. So I don’t have to wash up and use extra water.
Dude, this is exactly Tetsu's 4:6 method. You just renamed it 5-pours method,
So this is 4:6 just without adjustments for taste or strength and also with 30sec longer extraction, even when more aggressive pouring? Hmm mm. Can I compete next year? I can call mine four-pour for weaker but tastier coffee :)
Please do, you can win the competition 😁👍, everyone should compete using Tetsu's 4:6 with a little twist
Please do! Let's see if in one year you are on the podium or still salty in your room
@@mickbohannon1104already on it.. won best MF brewer.
the adjustment story is only cuz the competition rules are dumb and you have to clarify everything even if you must make it up
other than that yeah, unless something like what they did in the aeropress championship is done, the same 2 recipes’ variants will win every year
By all means man.
Should be too sour for me😅
This coffee is going to be tepid by the time it’s drunk. 5 pours, all that waiting between pours, kettle not warmed up again, coffee cooling in the server before it ever reaches a cup to drink from.
You must be a world brewer's cup champion too huh?
Hmm is this another "4:6"
It's very similar, just with faster and more aggressive pours
@@matiaschacana5768 I'm surprised that you can use someone's pouring method to compete (and win). Tetsu's 4:6 is the Goat pouring method
@@edzen6122 Yeah that also intrigues me as well. Both are too similar. Maybe there's other things being evaluated by the judges that we are not aware of. Maybe their selection criteria is not just the technique used, but the resulting brew compared to others, idk.
The 4:6 is simply a pulse pouring method with some controversial observations about how the size of the pours affects the final cup. Kasuya didn't invent pulse pouring
4:6 overreaches with its reasoning and claims to be able to control acidity/ sweetness. It’s outdated with the advances of extraction theory in recent years. This 5pour method is basically simple pulse pouring, not claiming to be anything other than a simple and consistent brewing method.
except the coffee was spoiled by drinking it from a steel cup
To say we should wait 30 seconds off the boil is a disservice to all of us. If you own a thermometer, play with it before preaching something like this. Each individual's altitude will change it considerably, something your theory completely ignores. At my home, 4975 ft in altitude, water boils at 203 F. If I wait your obligatory 30 seconds, I am down to 192. The instant the water hits the grounds, it is 182 and I cannot get the bed hotter than 185 unless I'm using something like a preheated Hario Switch or Clever Dripper, dumping in 500 ml at once. Take your best shot at it even near sea level and you will find that pouring instantly off the kettle base while water is still boiling and the bed will still be below 200 F while blooming. You cannot reach anything hotter without a significant volume of boiling water.
Lets be honest you cant achieve a consistent brew with any hario grinder. Also the Scale is so slow and iam seeing Matt struggle with it.
Agree on the grinder but I have never had any problems with the scale tbh.
You may be right but I’m sure he secured a decent bag for this 💰
Let’s be honest. All these ‘Signature Recipes’ are all just bollocks aren’t they? It all depends on the bean in hand and a million other things. Even Kasuya has gone back to a one pour method now. Boom. One pour, done. No fluffing about.
Often yes, but certainly not always. Pulse pouring is just an effective way of controlling extraction level. Whatever you call it, I think the method shown here is pretty common and intuitive. I’ve personally found this style of technique is the most reliable, across different styles of roast. There could totally be a roast that works far better in a single-pour style though.
You’re right though. There’s a lot of people hell-bent on discovering some innovative new method, and as a result we see a lot of bogus claims in brewers and barista comps. It is what it is, but i think this video is actually totally free of that nonsense.
It's definitely not bollucks. I like to try a lot of these recipes and they're all surprisingly different. Some accentuate the body and some get more vibrancy or sweetness. Some are better for dark roast and some are best for light roast. Kasuya moving to a single pour is probably because his old method is a little theoretical and also single pour is trendy.
I think you might be on to something with them being called "signature recipes," to me it just seems like a standard recipe. I have tried both both the single and the pulse pour methods. I don't know if it's just me, but I have had more trouble trying to perfect the single pour recipe then I have with the pulse pour. The latter usually gives me a more consistent flavor.
There's too many variables isn't there, and as Baristas I guess it's our job to just find those consistent recipes. The biggest variables for me are the paper and water temperature. I'm max power or nothing now 99-100c lol.
Just try it by yourself, 6 pours vs. 1 pour. They require different grind levels and the final result is different. The one you like is up to you.
A 10 minute video that could’ve easily been a 4 minute video
Its basically the same
They all pour water iver the coffee
It's really sad to see a Champion not setting the paper filter perfectly, the coffee bed looks like a big comma.
After watching multiple videos on pour over, I think I found my problem. I have too much testosterone .
Let’s be honest all these so called techniques are a load of gimmicky nonsense. Just fill it up and let it drip. Tastes the same.
Get a haircut
Your grinder choice here is so bad….
you know this is an ad for hario, right?
Can see that he’s trying hard to sell his recipe and his championship. Self praise is no way to convince me. It’s just any normal method I’ve seen.
who cares
Everyone in the world ( discarding ) the filter water.. hmmmm. It's the little things that matter. That VOLUME OF WATER COULD SAVE THE WORLD. FIND ANOTHER WAY TO MAKE YOUR COFFEE. And just to be clear. You coffee making v skills depend on no morning chaos. Where are the screaming kids. Where is the time needed. Just not practical for everyday PEOPLE.IS IT
why do you shame yourself by giving very small info and make yourself look amateur?
Boring
There is no way you can get the same good coffee every time you have to many variables in the pores especially with the coffee grind sounds like a lot of wasted time money to not even be able to get a uniform taste of coffee it's like playing coffee Russian roulette with the taste I wouldn't waste my money or time.
My own method produces consistent and excellent coffee every single time.