4:6 Method
Splits the water 4:6: a smaller first pour in the first 40% brings sweetness, a larger one brings brightness, and the number of pours in the last 60% sets strength. The recipe that won the 2016 World Brewers Cup.
- Coffee
- 20 g
- Brew water
- 300 ml
- Coffee : water
- 1:15
- Total brew time
- 3:30
Make it work with your beans.
Adapt to my beans in the app
iOS only
Preparation
Water temperature by roast
- Light
- About 93°C
- Medium
- About 88°C
- Dark
- About 83°C
- Grind
- Medium-coarse to coarse
- Brewing water
- Hardness 30–50 ppm
- Dripper
- Hario V60 02
Brewing steps
Start the next pour when water has almost passed through
- Start 0:00
Pour
Until the next step 45 s
Water 60 mlTotal 60 ml - Start 0:45
Pour
Until the next step 45 s
Water 60 mlTotal 120 ml - Start 1:30
Pour
Until the next step 45 s
Water 60 mlTotal 180 ml - Start 2:15
Pour
Until the next step 30 s
Water 60 mlTotal 240 ml - Start 2:45
Pour
Until finishing 45 s
Water 60 mlTotal 300 ml
Total brew time3:30
Brewing tips
- The source recommends the Kasuya model; this method can also be used with a standard V60. Drainage varies by brewer, so start the next pour when the previous water has almost drained.
Source
en.philocoffea.com · View guideWater amounts are shown in ml using 1 g ≈ 1 ml.
Source review and translation: Pourist
Certification means Pourist checked the source; it does not imply the creator’s endorsement or partnership.
This recipe.
Your beans and gear.
Adapt the recipe to your beans and gear, then follow along with the brewing timer.
Adapt to my beans in the app
iOS only