Tetsu Kasuya 4:6 Method recipe

The 4:6 method by Tetsu Kasuya, which won him the 2016 World Brewers Cup, is a pour-over coffee brewing technique designed to balance sweetness, acidity, and strength.

Preparation

  • After setting up, rinse and heat the filter and brewer with hot water and throw out the water from your vessel/carafe.
  • Add ground coffee into the filter (make sure the bed is flat) and tare your scales.

Recipe Overview

Coffee
  • 20g
  • Medium Coarse grind
  • Medium roast
Water
  • 300g
  • 93°C / 199°F
Equipment
  • Hario V60
  • Hario V60 Filter Paper
  • Gooseneck Kettle
  • Scales

Steps

  1. 1. BloomPour 60g of water for 15 seconds.
  2. 2. WaitWait for 30 seconds
  3. 3. PourPour 60g of water for 15 seconds
  4. 4. WaitWait for 30 seconds
  5. 5. PourPour 60g of water for 15 seconds
  6. 6. WaitWait for 30 seconds
  7. 7. PourPour 60g of water for 15 seconds
  8. 8. WaitWait for 30 seconds
  9. 9. PourPour 60g of water for 15 seconds
  10. 10. WaitWait for 30 seconds
  11. 11. Stop Dripper

By adjusting the coffee-to-water ratio and frequency of pulse pouring, this method allows brewers to fine-tune the flavour profile of the coffee. The name "4:6" reflects the division of the brewing water into two phases: The first 40% for controlling sweetness and acidity, and last 60% for adjusting the strength.