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Washed Gesha V60 Tetsu 4:6

Name: Washed Gesha V60 Tetsu 4:6
Total time: 3 min 30 s
Yield: 300ml
Cuisine: Coffee
Ingredients: Coffee 20g; Water 300g; Grind: Turin DF54 86

PercolationCone

Colombian washed Geisha, ground coarse on the DF54 at 86 (~880µm), extracted at 95°C with the Hario V60 Tetsu 4:6 method. Pour in four center spiral pours (70/50/90/90g) without swirling.

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20gDose

300gWater

1:15Ratio

86 ScaleGrind

3:30Total Time

Brewing Steps

3:30 · 300g

0:00

0:0070g
0:45120g
1:30210g
2:15300g

On your grinder

Converted from Turin DF54 86 Scale.

Grinder	Setting
Comandante C40 MK4	31-33 Clicks
1Zpresso J-Max	3.5.8-3.6.0 Rotations
1Zpresso K-Ultra	0.9.8-1.0.0 Rotations
Timemore C3	22-24 Clicks
Hario Skerton PRO	4-6
Porlex Mini II	14-16 Clicks
Baratza Encore	25-27 Scale
Fellow Ode Brew Grinder Gen 2	7-9 Scale
Niche Zero	0.69-0.71 Rotations
Varia VS3 (Gen 2)	10-12 Scale
Wilfa Uniform	33-35 Scale
Mahlkönig EK43 (0-16)	15-17 Scale