How I brew with the Hario V60 (Kasuya 4:6 Method)

Recipe
20g of coffee
300g of water
Medium Coarse (30 clix)

First pour (0:00): 50g
Second pour (0:45): 70g
Third pour (1:30): 60
Fourth pour (2:15): 60
Fifth pour (3:00): 60
Cut-off brew at 3:30

Music:
Ohayo

[ChristopherGlogger]

Most important ingredient: zeroing in that scale ;)

[ltitus]

I have never seen a technique extract this level of flavor from coffee beans. My current bag is an Allegro light roast from wholefoods. I always brew it fresh and I am extremely strict with my brew process. But when I used this method, I actually asked myself if I used a spoon that might have had a little syrup residue on it or if someone got syrup in my mug. It wasn't any of that. I was just tasting the fruitiness of the beans and I am now able to understand what coffee tasters are speaking of when they describe these flavors.

I have fallen in love with coffee all over again.

[ehz]

I think this the best v60 tutorial in yt, so understandable from beginner pov

[centsapop]

I much more prefer a no talk instructional video. Thanks for this chill setup

[ggusta]

@4:44 love the shot of the gooseneck appearing to emerge from the carafe

[LeslieKailVillarreal]

Thank you for this video! I'm new to pourers, have the Hairo v60 and a electric grinder. I recently purchased a coffee scale with timer. I can reset the measurements with each pour but the there is no way to reset the timer without turning the power of and on again. Is this how all coffee scales work?

[angeldones]

Tried this recipe. Had to try it 2x cause I’ve never gotten this type of flavor out of a coffee before. Talk about a different experience. Full body, mouth covering and delicious way to drink it.. this is one of the best… question on the draw down…. Why cut it off at the 330 minute mark? Wouldn’t grinding course achieve the same results? I bet the taste profile changes.. thoughts?

[blahdy]

Hello, very nice video! I notice your coffee always dries out between the pours...do you always have it like that? For me it does with first 2 pours maybe, but then later with pour nr. 3-5 there is always water from before so I am pouring more water into water. So maybe I have it wrong?

[rovgaudi]

Wish you could name or link all the items used? thanks

[oldstory-szqc]

Me when I finish making coffee
I find that it has become cold, what should I do?

[anilthapa-honoringtheland]

Where can I buy coffee manual grinder Likes your ?

[maleki]

Does this method and its details applies and works for metal v60 (without paper filer) also?

[KeetSpecialtyCoffee]

What is your temperature on this beans?

[dianavangeles]

quick question, why 30 clix? is this for this grinder or it;s the same for all grinders?

[mb]

Hallo, If the amount of coffee is more than 20 grams, how much time will be required, partial and total?

[DesertKnight]

Awesome! I have been working on my pour over with medium roasted beans and seeing a lot of co2 from the bed of coffee in the pour over. Not able to have that wonderful bed maintained throughout the pour. Any ideas or tips? Thank you 🙏

[gbhaskar]

Eye catching video.. the gooseneck looks neat...is it a hario ? thanks

[Mikehaelohim]

Hey I am too using the comandante. When you say 30 clix, do you have the original setup or did you install red clix? Since 30 clix for me results in really coarse grind :)

[luisalbertolanda]

Hi!, what dripper does the normal V60 or the kasuya have? the scale is an acaia.?

[manuelpenaruiz]

From what I see you don't pay attention to water temperature. Now, from the gooseneck kettle type you use it's evident that water cools down as you pour (thermal mass is low) even if you start with boiling water... So, can you please explain if this works well for you