Tetsu Kasuya’s 4:6 Method
Shape the balance of the cup with the opening pours, then adjust its strength with the later pours.
- 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 Dripper Kasuya Model 02
Brewing steps
Start the next pour when water has almost passed through
- Start 0:00
Pour
Water 60 mlTotal 60 ml - Start 0:45
Pour
Water 60 mlTotal 120 ml - Start 1:30
Pour
Water 60 mlTotal 180 ml - Start 2:15
Pour
Water 60 mlTotal 240 ml - Start 2:45
Pour
Water 60 mlTotal 300 ml
Total brew time3:30
Brewing tips
- Split the first 40% into two pours: a smaller first pour emphasizes sweetness; a larger one emphasizes acidity. Dividing the remaining 60% into more pours makes the coffee stronger.
- The method is based on the Kasuya Model and can also be brewed with a standard V60. Adjust the grind if the dripper changes how quickly water drains.
Source
en.philocoffea.com · View guideWater amounts are shown in ml using 1 g ≈ 1 ml.
Source review and translation: Pourist
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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