Here at HARIO we have been very fortunate to be able to work with some of the best baristas and coffee experts in the world.
For our 100th anniversary, we interviewed several of our V60 Ambassadors, and got great, new insights into the world of coffee, as well as some amazing V60 recipes!
In this article, we talk to Tetsu Kasuya, the 2016 World Brewers Cup Champion and co-creator of the world-famous 4:6 Method!
HOW LONG HAVE YOU WORKED IN THE COFFEE INDUSTRY?
I’ve been working in this industry for seven years.
WHAT WAS YOUR FIRST V60 ENCOUNTER?
It was eight years ago when I was in the hospital and I found out I had type 1 diabetes. I realised that coffee doesn’t have any sugar, so I could drink as much as I liked. When I realised this, I went to my local coffee shop and bought every piece of equipment for hand drip – including a V60 dripper; and that was my very first encounter.
This was also the beginning of my new career as a barista.
WHY DO YOU LOVE THE V60?
In my opinion, the coffee made by a V60 is the most balanced.
Not only sweet, not only floral, not only acidic, and not only encompassing a good
body, but also balanced.
COULD YOU TELL US MORE ABOUT HARIO'S TETSU KASUYA MODEL RANGE?
I collaborated with HARIO to make my own V60 model which, unlike the original V60, doesn’t have the spiral at the bottom. This makes the water flow slower, meaning my 4:6 method can be achieved more easily.
Because the 4:6 method uses a coarse grind size, the coffee will sometimes have a weak taste. With the amendments to the V60s spirals, a slower flow rate allows for more flavour.
A MESSAGE FOR HARIO:
The V60 is one of the most important innovations in coffee, and was my first piece of coffee equipment – so thank you for introducing me to this beautiful coffee industry!
20g coffee (Coarse ground coffee)
300mL water (92°C / 197.6°F)
My favourite recipe is, of course, the 4:6 method which was invented by myself.
It focuses on the amount of water in the first pour, which ultimately defines the coffee’s acidity and sweetness (more water = more acidity, less water = more sweetness). For the remainder of the brew, the water is divided into equal parts according to the strength you wish to attain.
I use 20g of coarse ground coffee to 300mL of water at a temperature of 92 degrees Celsius.
- Pour 1: 0:00 > 50mL
42% of 120mL = 40% of total – less water in the ratio, targeting sweetness.
- Pour 2: 0:45 > 70mL
58% of 120mL = 40% of total – the top up for 40% of total.
The remaining water is 180mL / 3 pours = 60mL per pour :
- Pour 3: 1:30 > 60mL
- Pour 4: 2:10 > 60mL
- Pour 5: 2:40 > 60mL
- Remove the V60 at 3:30
This article was originally published in the HARIOLOGY V60 Ambassador booklet.