— Hario V60 · 03:30

The 4:6 Method

— by Tetsu Kasuya

Tetsu Kasuya's WBrC-winning method — split the water 40/60 between sweetness and strength.

Coffee

20g

Water

300g

Ratio

1:15

Grind

medium-coarse

Temp

92°C

Total

03:30

— ready

00:00

tare scale, then begin

—

00:0003:30

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— on xbloom

This recipe, on xBloom Studio.

Studio v2.3 (placeholder) · verified 2026-04-28

Dose

20g

Grind

5 / 10

Water

300g @ 92°C

Bloom

45s

  1. 010:00–0:45center· medium60g
  2. 020:45–1:30spiral out· medium120g
  3. 031:30–2:15spiral out· medium180g
  4. 042:15–2:45spiral out· medium240g
  5. 052:45–3:30spiral out· medium300g

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Steps

  1. 0100:00pour to → 60g

    First 40% — sweetness

  2. 0200:45pour to → 120g

    Second 40%

  3. 0301:30pour to → 180g

    First 60% — strength

  4. 0402:15pour to → 240g

    Second 60%

  5. 0502:45pour to → 300g

    Final pour