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Kasuya 10-Pour Method

A multi-pour recipe built around the V60 NEO: small 30 g pours on a steady cadence.

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Kasuya 10-Pour Method

Coffee 20 g

Water 300 g

Ratio 1 : 15

Temperature 96 °C

Finish 3:30

0:00 30 g 30 g
0:30 +30 g 60 g
0:45 +30 g 90 g
1:00 +30 g 120 g
1:15 +30 g 150 g
1:30 +30 g 180 g
1:45 +30 g 210 g
2:00 +30 g 240 g
2:15 +30 g 270 g
2:30 +30 g 300 g

Kasuya's tip: it doesn't have to be exactly ten. Around 7 to 10 pours works, so give it a try.

Method by Tetsu Kasuya.

Grind coarse (C40, 40–45 clicks). Water 95–96 °C.

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