# Calculadora de receta y ratio de café — V60

> Escala una receta de café de filtro a cualquier número de tazas manteniendo el mismo ratio café-agua, con programa de bloom y vertido y división Tetsu 4:6.

- **Category:** Cocina y alimentación
- **Interactive calculator:** https://youcalc.com/es/cooking-food/coffee-recipe-scaler/
- **Price:** Free, no sign-up required

## Overview

A good pour-over is defined by its ratio, not its size. This scaler takes a brew ratio (1:N) and a target — how many cups you want — and works out the coffee dose and water weight that keep the same strength, then lays out a bloom-and-pour schedule so you know exactly when to add each pour. It also shows the Tetsu Kasuya 4:6 split as an alternative pouring style.

## How to read your result

Pick a ratio: James Hoffmann's V60 uses about 1:16.7, which is a balanced starting point. Lower numbers (1:12–1:15) brew stronger; higher numbers (1:17–1:20) brew lighter. One "cup" here is 250 mL of water, so 2 cups = 500 g of water. The dose is computed from the ratio and the total water (dose = water ÷ N). The bloom is about twice the dose in water; the rest is split into equal main pours.

## Method

Water target = cups × 250 mL. Dose = water ÷ ratio (so the 1:N ratio is preserved at any size). Bloom = about 2× the dose in water, rested ~45 s to let the grounds degas. The remaining water is divided into equal main pours that cumulate to the total. The Tetsu 4:6 alternative splits the same total water into a first 40% (controls sweetness/acidity) and a last 60% (controls strength).

## Example

- **Setup:** A 30 g : 500 g recipe (1:16.7) scaled up to 4 cups (1000 g of water), with 3 main pours.
- **Result:** You need 60 g of coffee for 1000 g of water (same 1:16.7 ratio). Bloom with ~120 g (2× dose) for ~45 s, then three pours of ~293 g each up to 1000 g. The 4:6 split would be 400 g then 600 g.

## Frequently asked questions

### What ratio should I use?

About 1:16.7 (Hoffmann's V60) is a reliable, balanced starting point. Brew stronger with 1:14–1:15 or lighter with 1:17–1:18, then adjust by taste — the ratio sets strength, the grind and pour set extraction.

### How big should the bloom be, and how long?

Pour roughly twice the dose in water (Barista Hustle suggests 2–3×) to wet all the grounds, then wait about 45 seconds for the carbon dioxide to escape. A good bloom makes the rest of the pour even.

### What is the 4:6 method?

Tetsu Kasuya's 4:6 splits the total water into a first 40% and a last 60%. The first 40% (in one or two pours) dials sweetness vs acidity; the last 60% dials strength. It is an alternative to evenly spaced pours, not a different ratio.

### Is 1 cup really 250 mL?

This calculator uses 250 mL of water per cup as a practical filter-coffee convention. A standard "metric cup" is 250 mL, while a US cup is ~237 mL — close enough that the ratio, not the cup definition, decides the taste.

## Related calculators

- [Calculadora de ratio y temperatura del café por método](https://youcalc.com/es/cooking-food/coffee-method-ratio/)
- [Calculadora de proporción café-agua](https://youcalc.com/es/cooking-food/coffee-ratio-calculator/)
- [Calculadora de extracción y fuerza del café](https://youcalc.com/es/cooking-food/coffee-extraction-yield/)
- [Guía y calculadora de tamaño de molido de café](https://youcalc.com/es/cooking-food/coffee-grind-size/)
- [Calculadora de coste del café por taza](https://youcalc.com/es/cooking-food/coffee-cost-per-cup/)
- [Calculadora del gráfico de control de café SCA](https://youcalc.com/es/cooking-food/coffee-brewing-control-chart/)

## Sources

- https://honestcoffeeguide.com/brew-recipes/james-hoffmann-v60/
- https://en.philocoffea.com/blogs/blog/coffee-brewing-method
- https://www.baristahustle.com/blooming-and-clogging/

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Interactive version: https://youcalc.com/es/cooking-food/coffee-recipe-scaler/ · From YouCalc — https://youcalc.com