At Fat Bean Coffee we like to use Kasuya’s 4:6 Method – Basic.
Tetsu Kasuya was the World Brewers Cup Champion in 2016.

Step 1: Set Up and Rinse the Filter
Place the V60 filter with the seam facing the spout and set it over your glass server. Rinse the filter thoroughly with hot water, then discard all the rinse water. Place the V60 on the scale and tear it to zero.

Step 2: Grind the Coffee
Weigh 20 g of coffee beans and grind them just before brewing. The grind size should resemble granulated sugar.

Step 3: Heat the Water
The ideal water temperature is 93–96°C. Without a thermometer, bring the water to a boil and wait 45–60 seconds before brewing. With a thermometer, stop heating once the exact temperature is reached.

Step 4: Add the Coffee and Bloom
Add the 20 g of ground coffee into the V60 and gently shake it to level the coffee bed. Optionally, make a small well in the center. Start the timer at 0:00 and pour 60 g of water in a circular motion from the center outward, making sure all the coffee is evenly saturated. Allowing the coffee to bloom and release bubbles.

Step 5: First Pour
At 0:45, after the bloom phase is complete, begin the first pour using slow and steady concentric circles. Start pouring in the center of the coffee bed, move gently outward, and then return to the center while maintaining a consistent flow of water. Continue pouring until the scale reaches 120 g, taking care not to pour directly onto the filter walls to ensure an even extraction.

Step 6: Second Pour
Continue pouring in the same circular motion. At 1:30, pour until the total weight
reaches 180 g.

Step 7: Third Pour
Continue pouring in the same circular motion. At 2:15, pour until the total weight
reaches 240 g.

Step 8: Final Pour
Complete the pour to 300 g at 3:00, finishing with a gentle circular motion in the center.

Step 9: Smell, slurp, enjoy
When the brew is complete at around 3:30, serve the coffee and enjoy every sip. Give it a gentle stir before drinking to ensure an even flavor from the first sip to the last. The coffee bed should remain flat and even, which is a good indicator of proper extraction. Remove the V60 when the dripping becomes slow but steady, and do not wait for the very last drop, as it may add bitterness.