Our favorite Pour Over recipe

'Slow and Sweet'

We recently discovered the 4:6 brew method for pour over, developed by 2016 World Brewers Cup Champion Tetsu Kasuya. This technique uses two portions of water to brew; 40% in the initial pours, 60% in the final pours.

Our recipe uses a 1:15 ratio (28g coffee/420g water)

Tools

Pre-wet Pour over filter

V60 Set

Gram scale

Timer

Goose neck pitcher

Grinder

28g of medium-course ground coffee

Step 1

Set your V60 set with filter and ground coffee on your scale - tare

Step 2

Start timer and pour first 84g in a slow, circular motion 

Step 3

When timer hits 45s, pour to 168g

Step 4

At 1:20s, pour to 252g

Step 5

At 2:05s, pour to 336g

Step 6

At 2:50s, pour to 420g

Step 7

Let brew finish and Enjoy!

*Pro tip - Play around with the initial ratio or grind size to find something you love

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Let us know if you tried this recipe at home!