Tetsu Kasuya 4:6 Method Explained
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- Опубликовано: 8 июн 2024
- I’ve probably brewed over a thousand times with Hario V60 brewing device. Recently I began exploring the Tetsu Kasuya 4:6 technique, and you know what? It has become my favorite Hario V60 brewing technique!
In this video, I will go over how you use the technique, the extraction science behind it, the versatility the brewing steps provide and why I will be using it as my daily Hario V60 brewing technique moving forwards.
-- Links --
Original Tetsu Kasuya 4:6 video - • A Coffee Brewing Theor...
Brew Variable Charts - www.dropbox.com/scl/fi/abueu3...
www.dropbox.com/scl/fi/gcye41...
-- Timestamps --
0:00 Intro
0:38 Brewing Steps
3:16 Pros of Technique
9:20 Cons of Technique
10:20 Outro
- Mastering Everyday Coffee
I am an amateur and just recently knew Tetsu Kasuya’s technique. This video makes it very easy to understand it. Thanks to you, I have been able to “hit the spot” when I brew.
He explains the method better than the author himself. Thanks mate!
Cheers, glad you like my breakdown of the technique ✨✨
@@brewinghabits I particularly like the charts and the way you describe the segments. I had trouble understanding the segments when I tried this recipe before, but you're making it really easy to understand Do you have a PDF of your explanation that I can download from GumRoad, perhaps? :D
Boy, you really nailed the TK 4:6 method with this video. Excellent description and tutorial. I like that you first did a quick brew and then went into the detail of "how" and, more importantly, "why". Best I've seen so far on the method and gives a clear understanding of how it works. One thing you didn't touch on was water temperature. Do you have recommendations for that? Thanks!
Awe yusss, glad you like the video :D
I do think that breaking down the "Why" is something I want to try doing even more in the future. I have mostly used 30s after boiling for most of my brews, however that has been with medium/light roasts. I would probably start off with a lower water temperature for a darker roast (like 90°) and tweak the other variables accordingly as a scenario where I would tweak the water temperature!
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
Great explanation of Kasuya-san’s 4:6 method. Thanks for sharing
Best explanation and breakdown of the 4:6 technique I've seen. Thanks!
Keep up the good work, man! You have a great channel! Dont loose sight of it, just keep grinding like you do your coffee!
I appreciate the comment from a veteran viewer like yourself. I won't lose sight of the grind, sadly enough currently I'm doing a lot IRL but will be back on the YT coffee content creation shortly!
Awesome video. Loved your graphics, well put together and informative. Subbed.
Thank you for this video. You really helped me understand the process better. Your other videos as well are helping an amateur coffee maker like me out a lot.
Glad it allowed you to wrap you head around the process. It took sometime for me as well but once I nailed it down and understood its process, it was easy to replicate and share :D If you have any random coffee Q's then you know where to find me!
My new favorite coffee youtuber by far, you make excellent content i hope you grow more ❤️
Cheers!! Appreciate the positivity! I haven't posted in awhile but will come back in the near future stronger than ever :D
Thank you for this. This made me understand the technique even more.
Thank you for explaining the concept!🙂
So very fine. Thanks for making this easier than most.
Very satisfying video not to mention how lit the content is. Very well done.
Glad you liked the video and its rad content, cheers :D
This is great, thank you for the thorough explanation about the 4:6 method and also for the water to coffee ratio chart, I find it very useful as the starting point to brew different amount of coffee 👍🏻
You are welcome, appreciate the comment and glad you like the video + handy dandy chart :D
Beautifully put, thank you
Thank you so much! This is very informative and helpful 🙏
Great video! I have been watching 4:6 Tetsu Katsuya videos ever since I came across it to understand it better. Yours is by far the best I have watched and your chart is a great reference. It is mind-blowing how you do not have more views or likes. Goes to show the algorithm does not work very well sometimes.
Cheers, glad the video got two thumbs up from ya in the sea of other Tetsu Kasuya videos :D Sometimes the algorithm just does its random thing... rawr xD I'm in no rush though, just gotta keep posting solid content (which I sadly enough haven't done in awhile but will start up again soon) then the YT beast will HAVE to give me some algorithm love :P
@@brewinghabits Keep up the good work. I know good-quality videos take time. I will patiently wait for good content.
I just tried this method this morning. Did a rough approximate of grams to tablespoons and ml to ounces. Sweetest cup of coffee I've ever made. Thank you for your clarity on this technique. I believe switching to a coarse grind was the game changer as well as multiple smaller pours over the grounds. I did a 12 ounce cup to near perfection with a Melitta filter and pour over!
Glad that the 4:6 method did the trick for ya! Going to a coarser grind really is an MVP game-changer with this technique. Cheers!
how many grams of coffee did you use for 12 oz cup?
Lovoe the chart in the beginning. Thank you so much!
Cheers, glad you like the chart :D
Best video about 4:6, technique.
Wow this is so informative. Thank you so much for sharing this. Will try this out first thing in the morning lol. Cheers!
Glad you liked the video! If you end up having any questions then you know where to find me :D
Thank you so much! I had so much trouble understanding the technique, and now I feel ready to continue my coffee journey! ☕🤘🏻 I've only been using the Hario V60 for 3 days, but it's so great to be able to measure every component and how they affect the taste! I keep tab of every cup in a spreadsheet, which I've never done in the 15 years I've been drinking and making coffee! 😂
Cheers, it's for sure quite the technical brewing technique but once you know the concepts and steps, it becomes extremely easy to replicate and do. I highly recommend any brewer new or old to document their brews so it's great to hear that you are doing it 15 years "early" in your journey :D
Man, this is the clearest video I’ve seen on the TK 4:6! I’ve been brewing with it for a few months and learned a lot from watching. Amazing content. Thank you!
Glad you learned something from the video as a seasoned 4:6 brewer!! Cheers! 😃
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
Followed your ratio 33g. Really nice brew! Thanks!
The thing is how to make sure you are in the right grind size, in your try it needs to be (940um) size, how did you know it was 940? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
thanks for the fine details!
Thank you for good and clear learning I use this method and try to use this for tweeking to right extracttion. 👌👏❤️ Thank you it was easy to understand you!
You are very welcome, let me know if you have any issues when trying it out! ✨✨
Excellent video!! thanks!
Damn this is interesting af. Thank you for the inspiration!
Great video and solid explanation. I like how you simplify the theory to the concept of extraction. When you say milligram, I believe you mean gram or millilitre. A milligram is one thousandth of a gram.
Great video!
Very helpful, thank you
This really helped. I was struggling to understand why brewing 500ml tasted better than 250ml. It was that the grind size & ratio needed to be adjusted to match.
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
Thanks this video helps immensely! I just use a 5 pour method. Take whatever amount of water you are using and divide by 5 equal parts. Generally, I cannot taste much or difference between that and this method assuming same grind and same beans. I might try playing with the beginning amounts for sweetness, etc.
Thanks for explaining ☕
A very well-made video.
Glad you like the guides, I tried my best :D
I did the technique with a cloth filter, and a finer grind and it turned out great!
Glad you liked the video and got a delish cup, cheers :D
Thank you
Awesome video. As an amateur homebrewer, I really enjoy the 4:6 method over others (eg James Hoffmann's). I feel I can really dial in what I want in a cup - acidity/sweetness/bitterness.
For those who use timemore c2, I use 26 clicks on medium roast beans, 15g, 1:15 ratio, 3x pours in the 60%. Ymmv depending on beans.
Cheers, glad you like the video and are sharing your own stats with the technique!! Love it 😁
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
What do you recommend for the first pour? I heard people recommending less agitation at the start of the brew which should mean pouring relatively slowly and mostly in the middle. But if you do that and don’t swirl it could likely lead to not all the grounds being saturated. Also if you pour slowly, the grounds that get hit by the water first are going to be blooming for several seconds longer than the rest, resulting in an uneven extraction (?). I’m relatively new to home-brewing so this is just my understanding. Great video and curious to hear your thoughts!
I tried Hoffmanns methode first because it was simular to what i was doing before i watched a video on pour over.
However i kinda fell down the rabbit hole.. got a grinder, fresh beans and sh*t coffee :) I think it worked with the pre ground coffee fairly well tbf.
But after i matched the grindsize(pre ground stuff) because of the co2 and aroma's i never tasted right.. The swirl after your 1st pour when it's gassy.. there so little time to swirl and its very inconsistent.
I just tried one after your video and it's less stressfull method and you explaining the method makes it clear for me where to look and what to change.
Sadly the first cup wasnt perfect but much more flavours and i think i know how to fine tune it now big thanks!
Found your channel thanks to this video as I've found my way back to using the 4:6 method as my main method as well. Wonderful video and presentation, your voice and presence are really nice.
I'm curious since this is your daily driver, have you ever tried or would be interested in using Tetsu's model of V60 that was designed to be used with this method?
Glad you like the content and everything around it :D
I haven't tried the Tetsu V60 model but a friend of mine has and he actually got unpredictable brew times with the TK brewer. With the main difference being less ridges on the lower part, the main difference is a slower flow rate leading to a longer brew time and an increase in extraction. I believe TK intended it for darker roasts so you can push the coarse grind setting to the limit!
@@brewinghabits interesting! I hadn't considered the TK model being designed specifically for darker roasts. I actually got the TK model recently so I'll do some compare and contrasts, especially with different size batches of light roast. Thank you for your insight and looking forward to your next videos!
Sound like a lot of fun exploration on the horizon for ya! Would love to hear your experience with the TK model once you have given it a proper whirl . If you stumble upon some knowledge nuggets, feel free to share em :D
Just wondering if you: 1. were using the “Tetsu” Hario coffee dripper? 2. When brewing more mls of coffee do you consider elapsed time between pours? Understandably, more coffee generally increases the time between pour, or do you just wait until water has extracted before commencing next pour. Great video and a clearer explanation. I’ve recommended to a few people that were still not understanding Tetsu’s technique
Hey Jose, I was not using the Tetsu Hario coffee dripper. The main difference between that one and the basic Hario V60 is that the flow rate is a tad slower compared. From what I have heard from people using it, it seems slightly inconsistent.
When brewing larger or smaller brews with this technique, I do not time the intervals. That is one of the charms of this brewing technique, just let it all drain out, then pour the next segment. What I do keep note of is the end brewing time as an indication if it landed in a reasonable vicinity or not. This also changes depending on how consistent you were with the pours after it fully drained so not super accurate of a metric. To compensate for the longer brew time, you do need to change some variables to keep the extraction balanced so try grinding coarser, lowering the brewing ratio or using cooler water to balance it out with bigger brews!
Thanks! I've recently returned to the 4:6 method so your video appears just at the right time for me. It's very useful how you've tried various grinds and brew ratios. This turns an algorithm into a flexible brewing method with adjustable variables. So, as I understand, I should focus on giving the coffee time to stop pouring down instead of waiting for the 45s intervals? Do you not use the timer at all in this technique? Tetsu recommends ending the brewing at 3:30 with 45s intervals, hence the question.
Glad you liked the video! Yes, I let the liquid fully drip out of the brewer, making the brew time with the technique just an end result of the variables that you use.
Tetsu Kasuya only showcases the brew with 300ml and also uses a slightly darker roast, where that recommended ending times and intervals makes sense.
When I was brewing with a lighter roast, my successful times for a balanced extraction were 1000ml at ~8min, 100ml at ~2min 30sec and the 300ml at ~5min.
So just use time as an indicator to see if you fall in the general brew time ballpark, don't worry too much about it if you don't hit the exact timemarks. It's all about taste at the end of the day!
@@brewinghabits I'm just letting you know that I've stuck to the method and it became my go-to coffee brewing recipe for the time being. I appreciate the clarity as particular flavor notes are discernible. Bitterness is very rare too, plus not looking at the time makes it a very relaxing process. Thanks!
@@bartoszkleszcz5420 awesome to hear! I'm glad it has turned into your daily driver but also mention "for the time being" as you know that there are other techniques out there that might dethrone the 4:6 method eventually :P
Agree that the 4:6 process is quite relaxing compared to other techniques that have a much tighter window of actions and nitpicky steps.
Cheers!
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
Thank you for this fantastic video man! I wanted to ask your opinion about something.. so the second pour disturbs my coffee bed a lot (crater like shape) so I've been giving it a swirl to fix it. Any thoughts? I've also tried I swirling after each pour (except for the bloom) and got a pretty good cup. Btw what are your thoughts on James Hoffman's v60 technique? I found it to brew slightly sweeter
I would try pouring as slow as you can for all the pours. The second bed should not be more disturbed than the first or last pour. Also try ending your pours with a circular motion on the filter right outside of where the coffee bed is to flush grinds down. That should prevent a crater that is probably caused by a heavy center pour.
As for the Hoffmann technique, a variation of it used to be my go-to. It's more finicky, has less room for error and doesn't work that well with darker roasts. When using a finer grind size and lower time, the brightness and acidity is more an emphasis in the Hoffmann technique vs a balance and mouthfeel emphasis that you get with the 4:6.
Both techniques have their time and place. So it's really just using the one that suits the beans and equipment you are using the best!
That's my 5 cents on the differences!
What temperature to be used? Sorry if it's in the video, but I didn't find it. Also, my coffee has a salty taste when first sipped. It dissappears after a while however I'd rather don't have it. Different beans are the same, also different paper, dripper. What do you think cause it?
Very nice videos. Learn a lot. Keep up the good work man.
Aaaah the coffee people always adding more variables to my coffee routine, not only now I have to take care of the coffee that I'm using, the time have had it stored, the grinding, the source of water, the ratio coffee/water, but also now I have to play around with segments .... Though I did tried this method and holy shit It's an amazing cup of coffee!!!
Hello. Thanks for the great video and sharing your knowledge. I use an origami funnel for brewing:
Coffee 15.5 per 240 ml of water,
Infusions of 40 grams every 25 seconds. The water temperature is 94 degrees C. What grind would you recommend and for which model of grinder (I use comandante c40)? By what time of the final strait should one strive? By 2:30 or 3:00? Which origami recipe would you take?
Manu thks fornthe video...
For you It's correct that when you remove the V60 at 3'30" the water Is above the coffee grounds?
Really informative video regarding pouring segments.
Thank you.
Being a brewer i had always problem with calculating brewing time for each segments.
Could you please help on how to calculate timings for each pouring segments??
With pour over devices, the timings for segments is really just an indicator of your brewing parameters and if your pour technique is on point. These pour timings also changes with the age of beans, their origins, your pouring technique and so on.
So instead of calculating and aiming for a specific time, use the taste of your coffee to change your brewing parameters that then naturally leads to a change in pour segments. Then aim to replicate that brew time moving forwards when you have gotten to a cup you are happy with.
Hopefully that makes sense, cheers!
Looks like a great method for coffee shops as well because you can multitask and do other things in between segments. 🤔😁
Totally agree, the versatility of being able to walk away from the brew and come back to continue it without too much downside is a great feature of this technique! Other methods, you walk away mid-brew and the cup is ruined haha
Well explained and easy to understand! Aside from increment of pouring, what about the time on each?
Glad you like the video! Instead of timing your pour (since the pour themselves will be different durations depending on the number of pours you do), aim for a steady pour that pushes the grinds down the filter sides (so you don't get high and dry grinds), while also keeping the splashing to a minimum.
@@brewinghabits thanks, so the only thing i need to check is the grams of water every pour.
My favorite method. I wondered how to increase brew size and really like your explanation and process. Thanks!
Have you tried brewing with Tetsu Kasuya's version of the Hario V60 (model KDC-02-B)? I do get different flavor notes compared to a standard v60 in side-by-side comparisons and right now it's my go-to Hario brewer.
It really is a stellar method and glad you like my explanation!
I haven't tried it but a friend of mine has and he actually got unpredictable brew times with the TK brewer. With the main difference being less ridges on the lower part, the main difference is a slower flow rate leading to a longer brew time and an increase in extraction. Believe TK intended it for darker roasts so you can push the coarse grind setting to the limit!
Yeah, have to sieve the fines with the TK brewer and do push up the coarseness grind levels. Interesting that TK intended it for darker roasts; now in search of more darker roasts to try out.
@@erwinsusara if you have the money to buuurn, getting on the Kurasu subscription program gives you some rad monthly dark roasts from top roasters in Japan. The only downside is that it's quite pricy for the amount you get...!
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
Thank you for this video! It explained the 4:6 concept very well.
Would you get a sweeter cup with a smaller blooming first pour or a larger first pour in the 40% portion?
Thank you!
Smaller first poor = sweeter cup
To elaborate on Mike's answer, when the first pour is 50/50, the cup should be balanced with a bit of acidity and sweetness. By having a smaller first pour, you are extracting a bit more, causing the acidity to take a backseat and sweetness come forwards. When you have a larger first pour, you are extracting a bit less making the acidity shine a bit brighter due to the slight under-extraction.
good video
tales coffee just released a video on the 4:6 method, Vincent touches up on the recipe and it's a nice informative watch
Always room for more coffee content!
I have tried some agitation with this technique in the past but I prefer the zero stir agitation that TK does in his original recipe. The agitation modification that Tales adds for an extra layer of extraction and consistency but personally don't think it's necessary with the 4:6 technique.
yep yep, I allowing the water and your pouring technique do the work. I enjoy both regardless. A bit off-topic but do you have any plans to work with the oragami dripper?
@@romeuwu I don't have any plans yet to try out the Origami Dripper. Too many pour-over drippers out there rawr! If I decided to get something new it would probably be a totally different brewing method like the Siphon or something!
@@brewinghabits epic
looking forward to itl
This has been my preferred method for about a year. I try other methods and I always come back to this. It is easy to replicate and I especially like being able to make a larger batch than an 02 V60 has any right to make. I would recommend making batches that are easy to divide into 5. I almost always make 500 or 750gram batches, but 250, 300, 1000, anything easy to keep track of in your head.
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
@@abdullahkh8720 Grind size is one of the hardest part, because no one else can give you the answer. You have to experiment yourself, there is no shortcut. I'd start with what you currently use, and then each time you brew grind on increment finer(or coarser) and take careful notes of how they taste. In short order you will find what you like and also get better insight into how grind size effects taste. Good luck.
Hi 👋🏻
Thanks for going thru the reason for breaking the pour to smaller segments. Can you explain why the recipe calls for the pour to be broken to 4:6 "halves" as well?
I can only make assumptions as to why Tetsu Kasuya made the recipe in such a way and my guess would be that changes made in the 40% segment are small enough to be the micro tweaks between sweetness (extraction being balanced) and acidity (slightly under-extracting the brew). For the real answer, gotta go to the man TK himself and ask 🙃
Thanks for the great video! How much does the 4:6 method depend on using a V60 versus a different dripper?
Glad you like the video!
Most if not all pour over brewers should be able to do the Tetsu Kasuya 4:6 in some way or shape. The biggest change between brewers would be a change in brew time from factors like the filter type, how the filter and brewer wall fits (ridges or tight seal like a Chemex) and the shape of the brewer.
With that said, the Hario V60 is one of the faster pour-over brewers and if you use a slower pour-over brewer, you would just have to compensate and lower extraction with another variable like making the grinds coarser, lower brewing ratio, lower water temperature or do fewer pour segments in the 60% part.
@@brewinghabits got it - thanks a lot!
Hi
Thanks for the wonderful video.
My qn is, does the brewing time change as with the ratio size because it's not indicated on the chart. I need more clarification on that please.
Thanks
The brew time mostly changes when you change the amount of coffee you make. Keep in mind with all pour-over techniques, the brew time is just an indicator if if the brew landed in a "reasonable" time frame and not really a variable you need to worry about. It will change as you modify the segments, brew ratio, dose and so on.
So there is no *perfect* brew time to aim for, focus more on the taste of the coffee and modify the recipe according to its extraction level!
You make the videos I wish I could have watched when I was getting into coffee.
When I tried the 4:6 method I was treating it as a "standard" v60 method and kept tweaking grind size, ratio, and temperature to change extraction. Based on this video though, it seems like you're recommending to keep your "traditional" variables consistent and tweak your extraction using the number/ size of pours?
I would still tweak the "traditional" extraction variables, however I would now think of it as the spectrum of extraction increasing in depth due to the extra variable you can play around with. As an example, having 5 -7 pours increases extraction to a point where it allows you to brew with grind sizes close to French press, which would be unheard of with other V60 techniques.
@@brewinghabits thanks! I like the amount of possibilities the 4:6 method has!
This is an excellent tutorial, but I have a question. In the 60% segment of the brew, if I want to change the amount of pours, how does that align with timing? I think in his original recipe he recommends pouring in :45 segments. So if I wanted to divide my last pours into two pours instead of the standard three, would I pour each of those pours in :45 increments (thus finishing the last pour starting at 2:15 instead of 3:00?
With pour-over techniques, time is just an indication of if it landed within a reasonable range or not and should mostly be used for.when seeing if something is waaayyy off or being able to have consistency between brews.
Each pulse, increases agitation, which increases extraction and also lengthens the brew time. If you do your two pours, the overall time will be lower than three segment pours for the 60%.
When the liquid has left the brewer, pour your next segment. Don't think too much about the time and dial in according to taste.
I’m curious if you are going to do a 4:6 Brewing session sometime soon… curious to see how you do it …this will give me helpful guidance of your example… let me know if you are interested in showing that sometime… thanks
Scott 👍🏼
Hey Scott, I actually did some livestreaming in the past with the Tetsu Kasuya 4:6 technique where you can see the process in action! It also shows me experimenting with the process and getting to fully know it :D
Here is the livestream playlist, look for the titles with the 4:6 method in the title.
ruclips.net/p/PLx_fJCxi666Wa5TNcEvseCIVH_JhPXfYg
Thanks… I looked around but didn’t find any but low & behold you have one 👍🏼
Thanks 👍🏼
I’ll check it out
Thanks for the link
Talk to you soon
Lesss go
With the larger brews, are you trying to hit a time mark for the pours, or just waiting until the water drains through before the next?
There is no time marks for the pour, just let the liquid fully drain from the brewer, then pour your next segment.
When I was brewing with a lighter roast, my successful times for a balanced cup of coffee at 1000ml at ~8min, 100ml at ~2min 30sec and the 300ml at ~5min.
Even though I use a timer, I don't use it as an indicator, more to just make sure that I fall in the ballpark range of a reasonable brew time.
Nice Video! I am new to this coffee stuff and suck at math. So if I use your chart and were to use 500 grams of water and want the coffee to be sweeter would it be 90-110-100-100-100?
Heyyo, before you aim to tweak the sweetness and acidity, make sure that the recipe tastes good with 100 x5. Then, once you have a balanced cup of coffee, do the micro-tweaks with the first two doses. It's not an exact science but I would probably shift more than 10g of water in such a big dose of coffee. So perhaps 70 - 130, then 100 x 3. And yes, a smaller first dose would lead to more sweetness and a smaller second dose would lead to more acidity.
Thank you👍
Just bought a 01 v60 today, but if I’m not mistaken you are using 02?
Does this work on 01, or should I just buy the 02.
This method seems so easy compared to everything else, and you explained it so well
This technique works fine with the V01 as the bed doesn’t rise as much with the segmentation of the pours. The V01 might struggle with larger brews and single pour techniques but it is superior in consistency since you minimize agitation by pouring closer to the coffee bed. So don’t worry, use what you have as it’s totally fine (perhaps even the better option!)
@@brewinghabits Thank you so much. Will try this tomorrow😁
yeah, been into Tetsu's method for few days now... quite impressive how it affects the coffee I drink every single morning since I am teenager... truly, I doubted.
Anyways, here is my question. I need a baseline
Can you tell me how long should it take for 60g of coffee to be brewed ?
I mean you can tell roughly agtron # and coarse # for reference.
Hey Rafael, glad the technique is treating you well! I also had my doubts in the beginning haha. With 60g of coffee and ~800g of water, I would assume the time would be around 6-8min. The grind size should be somewhere around 1100microns (referring to the chart at 1:18).
For reference, here is a website showing a closeup of different micron grind sizes!
evansvillecoffee.com/coffee-grind-size-visual-guide/
Good luck with your next brew :D
Why does the ratio and grind size change after the amount of water is changed?
If you’re using the OxO burr grinder what is the optimal setting for this technique ?
You mentioned previously that you are using a Rancillio Rocky grinder. I am too. What grind setting are you using for your 700 µm grind? Thanks!
It's really hard to compare numerical settings on a grinder since I have both a stepless mod and different burrs from a factory new Rocky on my grinder.
The best way to get close is to grind it for yourself (make sure to remove all the grinds in the chamber). Put it on a white sheet of paper and use a ruler to see where the majority of grinds land. You are looking for 0.7mm for it to be 700 µm.
First of all thanks a lot for the breakdown of the TK 4:6 pour over technique. I've been using this method for quite a while now, but still have a nagging question on my mind, if we didn't pour enough water in the first phase to wet all of the coffee grounds will it disturb the second phase of extraction? Because I really like to extract the coffee's sweetness to it's fullest potential
I think that as long as you pour enough water to saturate all the grounds in the first pour, it should not disturb the second phase. As for sweetness vs acidity, it doesn't really "lose" any sweetness but by modifying extraction and slightly lowering it, the cup goes from a balanced cup that lets sweetness shine to one that is slightly less extracted that brings out a focus on acidity.
Hopefully that made sense!
@@brewinghabits thank you mate
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
Grind size is tough to gather from this video. Perfect explaination of fines clogging the pour. I've wondered that before. What is average size of grind? Like for a 20g to 300ml?
In the chart that I made @1:25, to the right is benchmark grind sizes to aim for. 100 microns = 1 millimeter so you can get a ruler out and try to bring it as close as possible to those values as a starting point!
@@brewinghabits100 microns is 0.1 millimeter
Which thermometer are you using? I'm looking for one to stick through my Buono's steam vents as well.
Sooo I actually used a drill to enlarge one of the three holes in the Buono kettle cap... +__+ The thermometer is a basic milk frothing one.
Thanks for this! This is probably the most informative video about the 4:6 method that I've seen.
I just have a question. If I adjust the last 60% into 2 pours instead of 3, does that mean the overall brew time should be shorter because of the lesser number of pours? Or should I try to maintain the same brew time as 3 pours by spacing out those 2 pours accordingly?
I'm fairly new to this, so any kind of help and advice would be appreciated 😃
Glad you like the video! The brew time should become shorter when you decrease the pours from 3 to 2. With pour over techniques, brew time is just a byproduct of all the variables you are using and shouldn't be something that you are trying to maintain.
I mostly use time in pour over brews as an indicator of the brew being "within reason" or it being waaayyy off and a way to measure your consistency between brews when using the same brewing recipe.
Hi just got a hario v60 after a year on the French press. But I already have a couple of bags of ground up coffee - ground obviously for French press. Is this size ok for pour over method?
Greetings, yes the Tetsu Kasuya 4:6 would probably be the best technique for that course grind with the Hario V60. Start off with trying the standard recipe, if it's still not extracting enough (tastes sour and is under-extracted), increase the number of pour segments in the 60% segment to 4 or 5 to increase extraction.
Let me know how it ends up tasting :D
How about doing a video on how long to wait after the bean is roasted. When would it deteriorate? How older beans effect the recipe?
I wish I had a more scientific way of measuring this, but it has all been anecdotal so far with when I should be brewing with the beans after roasting. Some light roasts love a long wait time like multiple weeks while some dark roasts lose a lot of its freshness early on and one wants to use it within a week for optimal taste. Not sure how I would be able to measure this deterioration other than just tasting it, and every time I have tried tasting it it is just a different experience with different beans.
Usually when I have a older beans I either use it for cold brew or try to extract more from it.
Always love our chats. You might have noticed, but I haven't posted videos in a while, that's going to change in the near future, so stay tuned for those Tim! 🙃
The 45s waiting time between the pours starts as soon as we start pouring or after we are done with the pour?
A copy/paste from a previous comment "There is no set timer between pours, you wait until all the liquid has left the brewer, then pour your next segment.". To build upon the concept, when you scale your recipe dose, modify your pour intervals or change beans, the intervals between pours change so there isn't any perfect "X seconds" to aim for. Always modify your recipe according to the taste of your cup of coffee, not by trying to hit a specific time!
Hopefully that made sense!
is there a particular reason why you would experiment with extraction by controlling the pours rather than simply controlling your grind size?
Hi 👋🏻 I do not have a Hario V60
I use a Chemex with a metal or paper filter…. Wonder if I applied this Technic 4:6 in using a Chemex ?
Good idea or not really… just curious what you think… I mainly use medium roast coffee…. I found using your osmotic flow works well . Keeping my pour slow & small Circles produced great tasting coffee… usual hit a well balanced cup of coffee every time …thanks
Scott 👍🏼
I Really enjoy your Helpful and insightful videos
Have a great day 😁
You can totally use it with a Chemex! The main difference is that the flow rate will be a bit slower due to how the filter is and how it sticks flush to the walls of the Chemex so I recommend grinding a bit coarser than what I have in the brew chart to compensate.
Let me know how it goes :D
Ok thanks
I’ll give it a try
Also I was thinking 🤔
What pour Technic would you use because the flow rate is slower…
Should I also take that in consideration as well or just stick with grind size? Trying not to complicate things but I’m just was wondering about that too… maybe I’m over thinking it 🤓
For pour technique, I personally like pouring slow as it minimizes agitation.
Regardless of what your pour technique is, the main goal is to just keep it consistent between brews. So choose a pouring technique that leads to a somewhat flat bed at the end of the brew and keep using it!
Ok 👍🏼 thanks I’ll keep that in mind
Thanks for your help
Appreciate it
Have a great day 😁
I have the Tetsu Kasuya dripper … it’s much more difficult to adjust using its tailored tool. I normally pour 500ml using 33g of coffee but after the 2 - 3 initial attacks the pouring time increase a lot which makes the total time very long and over extracted 😢
Could please make a video using this dripper?
Thanks
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
Hey bro, tried to do a pour over with the Hario V60 for the first time. The end result is the coffee doesn’t preserve the aroma of the beans….. is this the supposed result? It just tastes like coffee water…
How do you know what your grind size is
I've been brewing with the V60 for years. I've watched dozens of videos and moved back and forth from one method to another, changing all posible variables (water temp, grind size, ratio, pouring style…) I can only tell you this, guys.. Try different things, find what you like, create your own methods, experiment. Taste will show you the way. Don't let these techniques bridle your creativity. To give you an example, I saw a video of Kasuya doing a 15sc 300g single pour and if I'm completely honest with you, I've reached the conclusion that all these coffee virtuosos are just taking the piss. Utter bollocks!
I do agree with you that the end goal is to have the proper coffee extraction knowledge to creatively adapt and tweak brews with any brewing device. With that said, before going into that freeflow state and adapting according to taste, brewing videos and guides are an important step to learning the basic rules and fundamentals before breaking them.
You have knowledge on brewing variables, techniques and inspiration from "dozens of videos" and know your way around a coffee brewer. Perhaps give people a chance to learn through the same path that you took so that they can arrive at the same conclusion instead of straight up throwing all coffee techniques under the bus now that you have found what works for you.
Like you, I also believe that there is no single brewing technique to rule them all, which is also why I have created 3 different videos so far just on different ways to approach the Hario V60.
The thing is how to make sure you are in the right grind size? Like im really struggling and its really hard to know the number by just looking and touching the beans after its grinded! Is there an item or device that could help me with measuring? So many questions and so confused 😅
Is this Technique better for Dark Roast Compared to the Osmotic Flow?
It is easier to execute and better than other V60 techniques (because you can grind much coarser and still get a balanced extraction with the control of pour segments and elongated brew time) but I would say the Osmotic Flow still makes the best cup of dark roast coffee when done right!
I appreciate the details, but simplifying meant I had to look elsewhere to determine how these changes would affect flavor.
From what I understood, it's important to let all the water drain out of the bed after each pour. But doesn't that significantly decrease slurry temperature, resulting in less and less extraction with each pour? *Maybe that is a crucial component of why this recipe works so well?
There are many factors at play. The temperature of the bed for sure fluctuates when you let it all drain out but other factors like a longer contact time between water and bean also occurs, which then leads to an increase in extraction.
Personally I think what this technique excels at is consistency. It's easy to tweak and the steps are easy to do. There is not that much finesse required to replicate brews between days.
Hi! How much time should you wait between pouring each segment?? Is there a total brewing time goal for each of the brewing ratios in your chart? From other videos / guides it’s about 2 min & 30 seconds- 45 seconds for 25-30g coffee. Would it just be about proportionate in each direction then? Thank you!!!
Heyy, with this technique, you actually wait until all the water has drained from the brewer before pouring your next segment. So instead of it being a set time, just let it drain and pour your next segment when most of the liquid has left the brewer.
I’m curious since you don’t wait a specific amount of time, how long do you typically wait between pours then (if pouring right upon drainage of previous pour)?
When I go to the coarseness to get a pleasant cup, my drawdown times between pours is WAY lower than the ~45s he recommends (and this is with the prescribed 20g:300g ratio)
BUT when I go finer to get a longer drainage time, the coffee come through as astringent/bitter
I’m curious how you balance your grind size if you typically pour right after the previous pour has drained so that the total drawdown time isn’t incredibly fast
Thanks!
@@chrisyeung162 if you are brewing a 300g cup then I wouldn't change the grindsize that much compared to what TK showed in his video. Only when you scale the recipe to much higher volumes (like 500g+) do you need to grind coarser to compensate for the longer brew time (and bigger water pour intervals).
With this technique, I aim to pour right after the liquid has drained from the brewer. Also, follow your taste buds. If it's astringent and bitter then it's over-extracted. Extract less by decreasing the brewing ratio, using cooler water, decreasing the pour intervals or grind coarser. Grind size is not a "set and forget" setting as different beans, roast level, grinders, freshness and so on makes it so you constantly need to adapt according to what you taste.
Hopefully that was helpful for ya!
@@brewinghabits Thanks for the quick reply! this is helpful, as you say "taste test" is ultimately what matters
I guess my follow up question to this is, if you had to estimate ( as I know you say above you don't strictly time the pours), how long does it take for your pour to drain (between pours)? And do you ever tweak for the sake of having a longer drainage time between current and previous pour?
The reason I ask is because I've seen the Tetsu 4:6 video and am getting drainage times between pours that are no more than ~20-25s. I'm using the same ratio/cup size as him, and I know he's saying he gets a time closer to ~40-45s. I know there's so many variables here that could lead to this drainage difference, but it feels like my time is alarmingly off from his given identical brew sizes.
I couldn't help but think that my recent astringent brews using the 4:6 method is because of this drainage time difference.
Thanks for replying to these! Your videos have been really helpful (dare I say the best?!) regarding tweaking the 4:6 method that I've found so really appreciate the effort and time!
@@chrisyeung162 No prob, glad to be of help~!
I never tweak JUST to hit a specific time. However, I do use time as an indicator if the brew is within a “reasonable” timeframe for the amount of coffee that I am using.
Is the 20-25sec consistent with every bean that you are using the 4:6 method with? If so then it might be your grinder that is producing inconsistent grinds causing you to have this quick brew time. If it’s only this specific bean then it’s probably just this bean being weird. Have you had success with these beans using another brewing method? Dark roasts usually have a quicker drain time so keep that in consideration too.
Thinking about your issue, with a quicker brew time, I would actually assume that your brew would be sour (from under-extraction) instead of astringent/bitter/dry (usually found in over-extraction). How does your grind size look?
Hopefully we can solve this mystery for ya!
Does the brew water temp affect the extraction too?
Hey Joerms, water temperature does indeed impact extraction. Lower water temps = less extraction.
A quick rule of thumb I follow is to use close to boiling water temp with lighter roasts and lower water temps with darker roasts.
I made a video talking about lower water temps more in-depth, feel free to check it out here!
ruclips.net/video/f6WLcv3O6TU/видео.html&ab_channel=BrewingHabits
Impressive you got down to 6g!
Haha initially I didn't expect it to work that well but a fine grind size + tweaks, it turned into a really great cup! It's hard to initially dial in but once you do get the recipe narrowed down, it works like a charm!
Great! usually when i want a small cup (9-10g) i will do an aeropress but could give this a go!
Also got a melodrip to play with for fun, came with a bunch of recipes but i reckon it could be used here - maybe first two pours without it and the remaining 3 with. It should be lower agitation so could get away with a finer grind - or even more pours
@@krazyolie Yea, you should totally give it a whirl the next time you want a smaller cup!
Ohh thats some interesting thoughts there, minimizing agitation with the first two pours with the Melodrip, then after the grinds are properly saturated and less unpredictable, not use it. To be honest, I would probably just use it for the whole process to minimize agitation, then just tweak the segments/grind size/ratio/water temp to increase extraction if needed!
Lot's of experimentation that can be had here :D
Also, I've been thinking about getting a Melodrip! Lemme know how it turns out for ya!
@@brewinghabits i guess i will try it both(3?) ways melodrip then without, all melodrip then without then melodrip
I'll let you know how it turns out!
First attempt came out ok - I did two pours without it, even the supplied recipes bloom with thr bare kettle although they also tell you to stir. it was a bit under extracted but it's a light roast high altitude Ethiopian bean so I think the grind just needs to be finer.
It was quite clean though so looking forward to seeing how it comes out dialled in.
The supplied recipes do have a lot in common already, they also say pour 3x coffee weight , which is very close to 1/5th water weight at 1:16.
Have you ever tried making iced coffee with this approach? Would be fantastic if it were possible to brew larger batches of iced coffee with the V60
Interesting! Maybe a combination of 4:6 and Hoffman's iced brew could work. The problem with Hoffman's method is that you use less water to start with. I guess you could keep the 40% phase and take water away from the 60% phase, and compensate for strength by changing the brew ratio to e.g. 1:12 for 20g/300ml?
hey! i was trying to download the chart but is not doing anything! is there any possibility to send it to me or put another link? thank you so much!! :)
I must have mistakenly deleted it! I put up two new links in the description. They are two different charts that I made so use the one that suits your needs the best. Enjoy! :D
i just discovered your channel (first vid was your oil pulling review) will you continue to upload? i tried the instagram in the description but it didn’t work…
Hey Sarah, really appreciate the comment and I am actually slowly planning my comeback to RUclips! Life came in the way and I also needed a break but now I'm ready and oozing with ideas so expect more uploads in the near future :D
@@brewinghabits can’t wait ☺
@@brewinghabits im curious, do you still oil pull?
Yupp, still try to oil pull every single day!
What grinder are you using?
I use a Rancilio Rocky. Would not recommend it as it is big, pricy and clunky (great grind consistency thou!)
Does the same method work for Origami dripper as well?
Yup, the technique works with all pour-over devices!
how many seconds to wait, how to set the track, does it vary according to the coffee, why are we waiting for 45 seconds?
There is no set timer between pours, you wait until all the liquid has left the brewer, then pour your next segment.
If you are making a bigger cup. Is it still achievable within the same timeframe?
With pour overs, the brew time is determined by factors like the brew size so you can't easily achieve the same brew time when increasing the dose. If you want a consistent brew time at different doses then immersion brewers like the Frenchpress and Hario Switch is much better at achieving that!
@@brewinghabits would you then recommend tweaking the grind size then if its like for a bigger dosage?
Look at it from an extraction point or view. A longer brew time from a bigger dose means more extraction. So to still make a balanced cup you need to lower extraction. That can be done with grinding coarser, using a lower water temperature, less pulses with the 4:6 method, changing your brewing device, using a faster filter, decreasing your brewing ratio, decreasing agitation or even using a lighter roast (that is harder to extract).
So tweaking grind size is for sure one option to you can modify but make sure to not limit yourself to ONLY tweaking grind size as there are many paths to Rome (or in this case a balanced cup of coffee).
am i the only without kruve brewler? no idea what 700 microns means with either of my grinders.
Important: temperature for different roast levels
You talked about micron ratings but may I eyeball grind size by draining times instead? I see Kasuya suggests that if your draw down time for each pour is taking longer than 45 seconds you should go s bit coarser but says nothing about the other extreme.
Water temp is indeed important! I only used medium/light roasts but going slightly lower to 95/90°C would be solid for darker roasts.
Tetsu Kasuya only showcases the technique with 300ml, so of you are brewing with that amount, the 45s benchmark he mentions will probably be fine.
For some context, the 1000ml brew took ~8min and the 100ml brew took ~2:30min!
@@brewinghabits so for Scandinavian roast, right off the boil should be fine, Right?
I mostly use 30s after boil for medium roasts and lighter roasts. Once you get into darker roasts, their brittleness, fine creation causes it to more easily extract.
So yes, Scandinavian aka lighter roasts usually need close to boiling water temps!
@@brewinghabits thanks for the information! Regarding the grind size, any suggestions for 1Zpresso grinders? I'm using the JX-pro
Grind size is always a toughie, I try to give a ballpark grind size diameter range on the chart @8:28 in the video.
100μm = 0.1mm. try grinding some different settings, use a ruler to visually try to get it in the ballpark range of the chart, then brew away! After that, follow your tastebuds and dial-in accordingly 🔥
What is the ideal time interval between pours?
A copy/paste from a previous comment "There is no set timer between pours, you wait until all the liquid has left the brewer, then pour your next segment.". To build upon the concept, when you scale your recipe dose, modify your pour intervals or change beans, the intervals between pours change so there isn't any perfect "X seconds" to aim for. Always modify your recipe according to the taste of your cup of coffee, not by trying to hit a specific time!
Hopefully that made sense!
@@brewinghabits Thank you. I've seen lots of people say 45s every interval and I'm there staring at dried coffee bed. 😆
@@benjamintenbuuren9652 haha no prob. Yea, once the water is fully drained, pour the next segment. A super fast time might be an indication of under-extraction (too little contact time between bean and water) so if it tastes sour or perhaps is lacking in taste, try increasing the extraction by either grinding finer, increasing the pour segments, using hotter water or increasing the brewing ratio (by either using more water, or less coffee).
Good luck and I'm glad that you now you don't need to stare at an empty coffee bed expecting it to blossom xD
What happens if i use a 1:15 ratio for a 76g coffee? Is this chart like a suggested ratio?
It's a suggested ratio. When you upscale your recipe with 76g and 1140g water, the brew time goes through the roof so you need to compensate with other variables to lower extraction. One way is to grind coarser, another way is to lower the brewing ratio (using less water).
In the chart, I show what I would do when brewing larger doses by tweaking both of grind size and brewing ratio to compensate for the longer brew time.
@@brewinghabits thank you for sharing your knowledge, I’ve been learning a lot. i just got a v60 and im excited to try this technique. Cheers!