Tetsu Multi-Pour V60
Super-coarse 10 x 30 g pulses
Syrupy, sweet, full-bodied
- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Grind
- Super coarse, Comandante C40 40-45 clicks
- Water temp
- 96 °C · 205 °F
- Total time
- 3:30
- Level
- Advanced
When to brew it
Use this with light or medium-light single origins when you want body, sweetness, and a hands-on brew cadence.
Why it works
Very coarse grounds, hot water, and repeated small pulses build sweetness and mouthfeel while keeping bitterness low.
Step by step
20 g coffee and 300 g water. Weights are the total on the scale. The quoted line is what Pour says out loud at that moment.
- 30 g
Bloom
Wet the bed with the first small pulse.
Pour says:
Start bloom. Pour to 30 grams.
- 60 g
Pulse two
Add the next 30 gram pulse and let it drain.
Pour says:
Pulse two. Bring the scale to 60 grams.
- 90 g
Pulse three
Keep the stream small and centered.
Pour says:
Pulse three. Bring the scale to 90 grams.
- 120 g
Pulse four
Repeat the same calm 30 gram pulse.
Pour says:
Pulse four. Bring the scale to 120 grams.
- 150 g
Pulse five
Keep the water hot and the cadence steady.
Pour says:
Pulse five. Bring the scale to 150 grams.
- 180 g
Pulse six
Let each pulse drain before the next.
Pour says:
Pulse six. Bring the scale to 180 grams.
- 210 g
Pulse seven
Pour gently without flooding the bed.
Pour says:
Pulse seven. Bring the scale to 210 grams.
- 240 g
Pulse eight
Keep the small pulse centered and even.
Pour says:
Pulse eight. Bring the scale to 240 grams.
- 270 g
Pulse nine
Stay on the 15 second rhythm.
Pour says:
Pulse nine. Bring the scale to 270 grams.
- 300 g
Final pulse
Finish the last 30 grams, then let it draw down.
Pour says:
Final pulse. Finish at 300 grams.
Drawdown
Target finish is around 3:30.
Pour says:
Let it draw down. Target finish is around 3 minutes 30.
Brewing a different amount? Pour scales every pour to your dose and keeps the 1:15 ratio.
Based on Tetsu Kasuya's ten-pour, super-coarse method, as described by RoastAroma. See the original on RoastAroma
