4:6 Method

Coffee

20g, said in the original. Show the evidence.

“if you're using 20 g of ground coffee beans, you will pour 60 g + 60 g + 60 g + 60 g + 60 g of hot water for a total of 300 g”

said in the original · Breaking Down the 4:6 Method section

Water

300g, said in the original. Show the evidence.

“if you're using 20 g of ground coffee beans, you will pour 60 g + 60 g + 60 g + 60 g + 60 g of hot water for a total of 300 g”

said in the original · Breaking Down the 4:6 Method section

Ratio

1:15

Temperature

93°C, said in the original. Show the evidence.

“Around 93°C for light roast coffee”

said in the original · The Water section; 93°C taken as the primary figure, being the temperature for light roast which the method's coarse grind and clarity focus most naturally suits

Brew time

3:30, said in the original. Show the evidence.

“3:30 Remove the coffee dripper”

said in the original · Timing Each Pour section

Grind (estimated)

medium-coarse, worked out from the recipe. Show the evidence.

medium-coarse to coarse grind

worked out from the recipe · range spans medium-coarse to coarse; medium-coarse taken as the finer end of the stated range and the more precise placement

Grind: medium-coarse to coarse

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Designed on

Hario V60 Dripper Kasuya Model, said in the original. Show the evidence.

“Hario V60 Dripper Kasuya Model + 100 Filters”

said in the original · recommendations section, first item

Works with

conical paper dripper, worked out from the recipe. Show the evidence.

Hario V60 Dripper Kasuya Model

worked out from the recipe · method uses a conical paper dripper; any conical paper dripper shares the same geometry