The famous [[Tetsu Kasuya]]'s [[V60]] *4:6* method relies basically on the fact that, when brewing a pour-over, the first 40% of the water is used to extract the acidity and sweetness of the coffee and the last 60% to tune in the strength of a cup. To brew using this recipe, you must split your water in 5 pulses of 20%, each of the pulses being **3 times as much water as your grounds**. This results in: - For 10 grams of coffee, use 30g pulses for a total of 150g of water. - For 15 grams of coffee, use 45g pulses for a total of 225g of water. - For 20 grams of coffee, use 60g pulses for a total of 300g of water. Use a coarse ground coffee, similar to French Press. In the [[Porlex Mini II]], it should probably be within the 12-16 clicks interval. For a standard cup, run 5 pulses within 45 seconds in between each other. Therefore, pour water at: | Timestamp | Total 150g | Total 225g | Total 300g | | --------- | ---------- | ---------- | ---------- | | 0:00 | 30g | 45g | 60g | | 0:45 | 60g | 90g | 120g | | 1:30 | 90g | 135g | 180g | | 2:15 | 120g | 180g | 240g | | 3:00 | 150g | 225g | 300g | The bed should be visible in between pulses. If not, grind finer next time. Following that same reason, the complete method should take around 3:30 minutes to drip. Refer to the [original video](https://www.youtube.com/watch?v=wmCW8xSWGZY) for details on how to tune the recipe to enhance different factors of each coffee. For a 250g cup of water, use 16.6g of coffee with the following steps: | Timestamp | Total 300g | | --------- | ---------- | | 0:00 | 50g | | 0:45 | 100g | | 1:30 | 150g | | 2:15 | 200g | | 3:00 | 250g |