How I brew with the Hario V60 (Kasuya 4:6 Method)

I have never seen a technique extract this level of flavor from coffee beans. My current bag is an Allegro light roast from wholefoods. I always brew it fresh and I am extremely strict with my brew process. But when I used this method, I actually asked myself if I used a spoon that might have had a little syrup residue on it or if someone got syrup in my mug. It wasn't any of that. I was just tasting the fruitiness of the beans and I am now able to understand what coffee tasters are speaking of when they describe these flavors. I have fallen in love with coffee all over again.

I much more prefer a no talk instructional video. Thanks for this chill setup

great brewing...love Kasuya method!

Most important ingredient: zeroing in that scale ;)

Nice video. Thanks for sharing

A beautifully done video! So far I have been sticking to Lance Hedrick's method, which I modified myself quite heavily, will try this out once I get back to my coffee rig at my dorm. Curious what will this be like in comparison to what I have been brewing so far. Also gotta appreciate the fact that you reply to people in the comments to discuss the method. Liked and subscribed, your other videos look wonderful as well, keep up the good work :)

Does this method and its details applies and works for metal v60 (without paper filer) also?

@4:44 love the shot of the gooseneck appearing to emerge from the carafe

Love the video. Just ordered my V60, but I have to ask, what brand of scale is that?

Hi!, what dripper does the normal V60 or the kasuya have? the scale is an acaia.?

Awesome! I have been working on my pour over with medium roasted beans and seeing a lot of co2 from the bed of coffee in the pour over. Not able to have that wonderful bed maintained throughout the pour. Any ideas or tips? Thank you 🙏

How do you like the hand grinder?

how many seconds to wait, how to set the track, does it vary according to the coffee, why are we waiting for 45 seconds?

Hey I am too using the comandante. When you say 30 clix, do you have the original setup or did you install red clix? Since 30 clix for me results in really coarse grind :)

Hi thanks for sharing your coffee making! I just wonder if the waiting and the inconsistent water level will result in varying in extraction temperature and in return result in a more under extracted cup? Or does the brief cool down actually helps the flavor?

Tried this recipe. Had to try it 2x cause I’ve never gotten this type of flavor out of a coffee before. Talk about a different experience. Full body, mouth covering and delicious way to drink it.. this is one of the best… question on the draw down…. Why cut it off at the 330 minute mark? Wouldn’t grinding course achieve the same results? I bet the taste profile changes.. thoughts?

Hello, very nice video! I notice your coffee always dries out between the pours...do you always have it like that? For me it does with first 2 pours maybe, but then later with pour nr. 3-5 there is always water from before so I am pouring more water into water. So maybe I have it wrong?

hi! how course is 30 clix on the comandante compared to a timemore chestnut c2? im having a bit of a hard time figuring out whats the best grind size for this method as i've been trying many times but always failing. hope to get a feedback from you :)

Wish you could name or link all the items used? thanks

What is your temperature on this beans?