• High/City roast beans
• 20g: medium ground coffee powder
• 280g: brewed coffee
• 92°C: hot water
• 2:30 to 3:00: total brew time

1. Bring at least 500 to 600 grams of water to a boil.
2. Grind 20g of High/City roast beans to slightly finer than granulated sugar.
3. Pour water at 90 to 92°C into the server for warming, and throw out it.
4. Put 20g coffee into the dripper.
5. From 0:00 to 0:30, add 40g of water for blooming, and stir well.
6. From 0:30 to 1:00, add 80g of water, evenly soaking them with a circular motion.
7. From 1:00 to 1:30, add 60g of water, with the same way as Step 6 and carefully.
8. From 1:30 to 2:00 and 2:00 to 2:30, repeat each Step
9. Brew out all of coffee in the dripper.
10. Pour your brewed coffee into your favorite cup. Taste it!

Note:

• This recipe based on Tetsu Kasuya 4:6 method.
  • 4:6 = (40g + 80g):(60g + 60g + 60g)
• 300g of water = 280g: brewed coffee + 20g: filter absorbed water.