2 years of homebrewing, and I get to see this now?!! Lifesaver, game-changer, whatever you wanna call it, God bless you, Tetsu!

Pretty straightforward, unlike the lot that want me to do a shamanic ritual before making a V60.

It’s a great method by the champ. Basically it’s 5 pours. 1st 50g and 2nd 70g= 120grams or 40%. 3rd 60g 4th 60 and 5th 60g. 3-5=180 or 60%. Total 300grams. Also wait :45 second between each pour. The 40% brings out the sweetest and acidity and the 60% the strength. Hope it helps you. Had to Google it my self because I also did not understood :)

《考え方》 ・全注湯量（使う豆量の3倍の湯量を5回に分け注ぐ）を前半（1,2投目）40%と後半（3,4,5投目）60%に分け、前半で味（酸味と甘味のバランス）、後半で濃度を調整する。 ・味調整において、より甘さを引き出したい場合は1投目を減らし、その分2投目を増やす。より酸味を引き出したい場合はその逆。 ・濃度調整において、より薄くしたい場合は後半60%部分の投数を減らし、その分1投毎の注湯量を増やす。より濃くしたい場合はその逆。（ただし本メソッドは元々濃くなりやすい特性があるため、さらに濃くしたいというケースは早々ないと考えられる。） ・前半40%（1.2投目）は45秒間隔、後半60%（3,4,5投目）からは40秒,35秒と注湯間隔を順に減らして、開始から3分30秒経過時点でドリッパーを外す。 ・豆のメッシュは粗挽き。（フレンチプレス程度。） ・湯温は浅煎りの場合は高め（例:93度）、深煎りの場合は低め（例:85度）、中煎りの場合はその中間（例:90度）。 ・豆投入前にペーパーフィルターのリンスを行う。（ドリッパー内における抽出速度を遅くするため。） 《具体例》 ・豆20gの場合 0:00 60g (50g)〈70g〉 0:45 120g 1:30 180g 【210g】 2:10 240g 【300g】 2:45 300g 【注湯しない】 3:30 ドリッパー外す ・豆15gの場合 0:00 45g (35g)〈55g〉 0:45 90g 1:30 135g 【157.5g】 2:10 180g 【225g】 2:45 225g 【注湯しない】 3:30 ドリッパー外す ※ ( ) ←より甘くしたい場合 〈 〉 ←より酸味を出したい場合 【 】 ←より薄くしたい場合

thank you so much hario for this amazing insight

The first go that I had at this recipe produced a very complex cup and one of the best that I have ever made at home. Amazing recipe!

I've been experimenting with pour over for about 6 months at home- this is a revolution for me!

2 years later, the best V60 coffee ever tasted. Thank you!

Worked like a charm here. I'm impressed.

For noob like me, it is the most simple pour over method explanation

Thank you so much for this method!

My Favorite and Simplest Method! So clear and no intellectual over explanation. Love the coarse grind!

Best V60 I've made. This video was a great find!

Brilliant method. This taught me to add less water in first pour to increase sweetness, did not know that variable before. Now, if you want the perfect cup combine this method with Matt Perger's method where you mix the coffee and water at first pour for 10 seconds, and you tap the V60 at the end to get a flat coffee base. I think increases extraction and sweetness, the combination of these tow methods has been a revelation to me, I bet you next world champion uses it but you have seen it here first :)

Just tried this method and was immediately surprised with how much more coffee:water was employed. About 30% more coffee than I was using. I was worried that this would elevate the acidity and overwhelm the taste buds. No way. So smooth with no acidity. This technique makes a big difference. I am sold.

I brewed a really good coffee with this! Thanks

Thank you for not only a very informative video, but also for making it concise and not dedicating 30% of the video to telling me to do things to the like and subscribe buttons.

great!!! I have used Tetsu's method for years. GREAT!! :)

Tried a few brews based on this method and it really does seem to bring out the sweetness and clarity in my cup. Will post about it soon in Finnish on my chan.

This is exactly what I've been looking for!

Magnificent, it works! Thank you!

Really enjoyed this, brilliant video

Thank you so much for sharing your great knowledge/experience with this great product.Thank you!!!!

Muuuuuchas gracias por esto💛

Over the past week, I've convinced the owner of a fine specialty coffee shop in Riverdale, New York to develop his pourover technique and expand it in his menu. Using your recipe yesterday, with a water temperature of 205°, we had a perfect flavor profile. Customers enjoyed the samples I offered them When he starts his pourover festival, I'm going to highlight you.

THANK YOU. Beans that I thought were bad became among the BEST coffee I ever had!

How can someone unlike this?? This technic is perfect!!

This method made the best drip coffee, I've ever tried.

This method has changed my V60 brewing life.

Well... brilliant method. Simple but great taste. Thank you

Hands down this really made the difference

Thank you so much, Tetsu Katsuya.

I tried this method and my coffee consistently have more body, sweeter notes and all rounded balance. Thank you!

So good!

Thank you for sharing this content.

Well wrap me up in ice cream and call me a bundle of joy, That’s the best tasting v60 I’ve ever made

Thanks a lot. This is simple and exactly what I was looking for. Finally found this video after a bunch of overcomplicated hipster video

Many years of perfecting the cup. Got a number of perfect brews but never could replicate. Kasuya's method does that.

I tried it just this morning. I'm very impressed! :O

Thanks, this was a very helpful video.

Thank you very much....

Thank you so much just a great pour over coffee due to this method appreciate it

This is brilliant and have more control over your puor over coffee final product. Great!

so touching for an excellent video

Great method and I used this method until now 👍

I’m simplifying it to 2:3 method and now it’s called the Dylan Coleman method

When people ask me how to brew coffee better, i just send them this video

This works beautifully! Domo arigato.

I figure out this myself ( I think anyone can ) cuz I love the acidity taste. Thou I don’t have the exact proportion, the general rule is let the first pour (just enough water to soak up the coffee ground but not dripping much yet) “sit and brew” for few mins. Then the acidity note will come out clearly. But the more water you pour the acidity taste will decrease.

Congrats to Tetsu for getting featured on the official Hario channel!

Clever way!

It's nice drinking coffee straight with no added sugar cream or milk. This is the only way to really achieve it.

Thank you Kasuya San I tried this method on my favorite cafe. It turns out very nice and clean after taste, Little bit complicated but you will get a consistent result. Love it!

Wow, great result. I was always doing blooming with 2x of ground coffee but after blooming it was kind of a slow and steady pour. Tried this and changed the whole profile of the cup. Incredibly clear and much more balanced than it was before. Thanks, this is a game changer for me.

Still one of my best methods

Never tought that changing the method of pouring by a little could change the flavor a lot.

매일 이 레시피로 커피를 내리고 있습니다. 최고의 바리스타!

I'll give this a go with my basic Kalita dripper 😁

I started out with Rao’s method, then James Hoffmann. I ended up with this method recently. It gives so much more clarity in the cup than the other method I tried.

best method ever

Hello, where's the 3,5 minutes come from? Is the difference of grams of coffee make a change or is it the same?

I tried this method recently and noticed the coffee comes out as he described in another video - a more clean/clear tasting coffee.

Nice. I usually do 5:5.Will try 4:6 this week!

・ The total amount of pouring water (three times the amount of beans used and pouring in five times) is divided into 40% in the first half (1,2 pours) and 60% in the second half (3,4,5 pours). Tasted in the first half (40%) for Balance of sourness and sweetness, adjust the strength in the latter half (60%). ・ In taste adjustment, if you want to bring out more sweetness, reduce the first pour and increase the second pour accordingly. The opposite is true if you want to get more acidity. ・ If you want to make it thinner in the concentration adjustment, reduce the number of castings in the latter half 60% and increase the pouring amount for each casting. If you want to make it darker, vice versa. (However, since this method originally has a property that it tends to become darker, it is unlikely that there will be cases where it is desired to make it even darker.) ・ In the first half 40% (1st, 2nd pour), 45 seconds interval, from the latter half 60% (3,4,5th pour), 40 seconds, 35 seconds, decreasing the pouring interval in order to reach 3 minutes 30 seconds. ・ Mesh of beans is coarsely ground. (About a French press) ・ Hot water temperature is high for shallow roasting (eg 93 Celsius degrees), low for deep roasting (eg 85 degrees) and medium (eg 90 degrees) for medium roasting. ・ Rinse the paper filter before adding beans. (To slow down the extraction speed in the dripper.) "Concrete example" ・ In the case of beans 20g

どうもありがとうございます!

50:70:60:60:60 Worked amazingly tasty to me! 👏👏👏😎 With a coarser ground size. Thank you!

Great method, I think, improving Raos & Hoffman bringing up further subtleties in the coffee. Some things that are not said in this video but you should have in consideration: 1- The grind is coarse, so better use maximum temperature for the water (100C) 2- In each pour, wait until grounds are dry, and then proceed with the next one. 3- Do the pour agressively, disrupting the coffee bed at each pour and covering the whole surface in circles, otherwise, will be hard to create the flat leveled bed. I think with this three tips + what its in the video, your coffees will be outstanding.

This technique results in delicious, nuanced coffee. You have to be willing to grind it coarsely enough for it to work.

I need to back to school after watch this video

What's a good reference on Hario Slim for the number of clicks? I heard i need it to coarser for his method.

what about stirring the coffee in the 1st blooming stage? Ive always suspected that stirring the bloom would raise the bitterness by over extracting....

In the future I’d find it helpful to read the words if they didn’t match the background such as here with the white letters on white apron background. Thank you for the information. I’m patiently awaiting the arrival of my Hario V60 decanter. 😊

I need to watch this 3 to 4 times in a span of a week just to understand the mathematics needed to brew 4:6 method *jeez*

This is gold man, thanks for the vid... got a reaaallllyyyyyy sweet cup based on this method.

thanks. This is my regular pour-over method. :)

Wow i tried it witch my small chemex and the result was impressive. My Nimu Silas from The Barn works very well with this technik

i also tried! very nice it worked from 1st attemp! i used a ligh roasted kenya by belgian mok roasters the kenya karumandi AA that i like very much as i filter cofee! also bought the new black hario tetsu model v60, (also use home my favorite v60 copper)on my first tryuing with the tetsu v60 n the method 4:6 the keny was great and sweet(of course kenya filter AA almost always is nice n sweet).. i used the hario tabbed filter as i prefer for v60 brew and the not tabbed i prefer on imersion(clever dripper&bonavita imersion dripper). i just remarked both times on 03:30 i had to cut the extraction drowdown was not complete as on videos of tetsu even i used the water tamp 92-93c and the more coarse grinding setting of my malhkoning vario home.. coffee was very nice i didnt have problem.. does anyone had the same example?

The basic 5*60 variant made my coffee *way* better on the first try. Lost all the extreme acidity and has no bitterness whatsoever. Will experiment further with other ratios but I'm a fan. If it works as well with 40g and 120ml steps I can't be more happy. (Would be more convenience to make a cup for my wife and I at the same time :)

If you just make 2 pours for the last 60% with 90gramm, do you have to increase the 45 sec to 67,5 sec ?

How would adding a lilydrip to this method affect it? Do I need to adjust anything?

Would this work on a kalita wave dripper, do you think? Or are they different enough that it would change the outcome too much?

Is the methode can be use in other tools?like kalita wave,kono memon,and kalitta flat?

Wow!

best and easiest method!

Tried this method while adjusting the brewing methods and everything comes out exactly as he’s described. Thank you!

Oddly satisfying.

Do you remove the dropper at 3:30 even if all of your brew water has not filtered through yet by that stage?

If I’m brewing 2 servings (40g/600ml) what grind size should I use? How much time ?

if i for example want to use 33g of coffee for 500ml, should i still use 45s intervals or more?

Worth doing this in a Melitta pour over or does the V60's larger hole at the bottom make this work?

Does each pour have to be over a particular period of time? i.e at what speed?

I'm loving this v60 method atm, but I'm also wondering if I can use this method with an Origami dripper. Will that be possible?

Can anyone explain, how does it work When we pour less water its become sweet and we pour more, its become produce more acidity?

This has got to be the best general purpose V60 recipe out there. Some beans work really well at a much finer grind with 2-3 center pours, and some beans are awful with a recipe like that. But the 4:6 method has never resulted in a bad cup for me. Especially for my geishas.

I tried this, and the taste is really strong

This is the best method in the world

how about the water temperature?

Great

Damn, I struggled with hoffmann's recipe for soo long, it always got way too biter with whatever grind/temperature I tried, at one point I just gave up trying to make good coffee and accepted that I could only make bitter coffee. It's 2AM and I tried this recipe and my god this taste so delicious, for the first time I could taste the sweetness and there was no bitterness in the cup.

Thanks for the guidance! I have a question about temperature of the water though. What would be the ideal temperature for medium roast?