A Coffee Brewing Theory “4:6 method” Invented by Tetsu Kasuya_ World Brewers Cup 2016 Champion

A Coffee Brewing Theory “4:6 method” Invented by Tetsu Kasuya_ World Brewers Cup 2016 Champion


You can control the taste through the balance between the first and second pour. The third pour onward control the strength In this case, we will use 20g. Make the grounds with the coarsest setting of your HARIO grinder, or make the coarseness similar to that of a French press. With my method, you use 3 times as much water as the grounds x 5 pours So in this case, 60ml x 5 pours=300ml Leave around 45 seconds between each pour. Now pour the next 60ml. You can easily control the taste by the balance between the first and second pour. If you want your coffee a little sweeter, make the first pour a little smaller – for example, 50ml. Then you add the leftover water to the second pour. Then you add the leftover water to the second pour. In this case, I’ve divided the last three pours evenly into 60-60-60 but if that’s a little too strong for you, you can divide that last water into two pours – 90-90. After 3 and a half minutes, remove the dripper from the server and your coffee is done.

100 thoughts on “A Coffee Brewing Theory “4:6 method” Invented by Tetsu Kasuya_ World Brewers Cup 2016 Champion

  1. I have a question. So we dont have to do blooming and the first 60ml will be a blooming process. Do i understand correctly?

  2. Let's be skeptical: has anyone tested if it does make a difference using a controlled blind tasting?

  3. 1st If I only need about 225g of water, ratio being what Tetsu suggested 1:15, do I simply use 15g beans 15×15= 225 and pour 45g of water each 1st~5th?
    If 1st is Yes, Tetsu suggested 45sec. between each pour for 20g beans, do I keep 45sec. or I should use about 33.8sec instead for my 15g beans? (45sec deduct 25% cuz beans decreased 25%) thx!

  4. What defines each pour? You add the water and let filter all the way through before the second pour? Or do you just wait for a bit? If so, how long?

  5. It has more to do with roast degree, proper development and extraction yield. If you extract more, more profound the coffee will be. You can't change a coffee with brewing, you just highlight different things by extracting more or less. If you underextract a coffee, more acidity will be found cause of sweetness absence. If you extract more, the more balance you will find. If you can't distinct acidity, there are two possibilities. Roast degree wasn't right or not developed correctly, or you are not a proper cupper yet. People think that unbalanced underextracted brews adds acidity… Guess what, when sweetness is there, acidity on a chemical point of view is even more present, it's just balanced and gives a higher complexity. Just roast right your coffees and brew them as you should. Let the coffee do its thing on its own… That's why I stopped watching competitions. They think they add something to the coffee while they brew…

  6. I figure out this myself ( I think anyone can ) cuz I love the acidity taste. Thou I don’t have the exact proportion, the general rule is let the first pour (just enough water to soak up the coffee ground but not dripping much yet) “sit and brew” for few mins. Then the acidity note will come out clearly. But the more water you pour the acidity taste will decrease.

  7. If you add 3 times as much water as grounds and you’re making a 12 ounce cup – That would be 4 ounces of grounds or 8 tablespoons. That seems like a lot. I’m not sure what it be if you weighed it because I don’t have a scale.

  8. Tried this method while adjusting the brewing methods and everything comes out exactly as he’s described. Thank you!

  9. I make a recipe simulator so anyone can change the amount of ground coffee and also change the balance between sweetness and acidity. The simple simulator is available here,

    https://docs.google.com/spreadsheets/d/1q-nuH01dth1-h2MmRmbqqsA7BO5X8tYObCo1q8tI_eo/edit#gid=1480327626

    The tutorial above may seem complicated that's why I am trying to help you all with a simulator. Hope it helps.

  10. What if i wanna add some ice, should i change the water level? Let say, normaly 20 gr of coffee for 300 ml of water, if i put 100 gr of ice, should be the water level reduce to 200 ml?

  11. Baristas in competition and companies selling equipment need to be creative to sell a mystique, but this can unnecessarily confuse some people.

    He is using overly complicated language to present a standard 15:1 ratio pourover. The 1st 45sec is still the bloom, the overall time is still 3:30.
    It says, "the remaining 60% adjusts the strength" but (1) that's obvious, and (2) that's not all it does.
    Constant pouring will reduce off-flavors, allowing the water to mostly drip through will increase off-flavors.
    But "off-flavors" isn't necessarily a bad thing. It depends on the bean and the drinker. Preference, trial and error.

  12. Well no shit…. He didn't invent physics lol.
    If you introduce a lot of hot water all at once the coffee can become bitter. This is why coldbrew is sweeter and not as bitter. All this does is let the water cool.some
    I use a french press if you put all the boiling water in very quickly it can be much stronger tasting. If you let the water cool even just a bit it steeps the grounds better. …. I'm guessing the first runs of water open up the grounds and let them hydrate and relax a bit. ..this is why with minimal but very hot water you have close to espresso even from s press the only difference is no 12x pressure forcing the water through smaller grounds……and then yes, of course the more diluted you make it after that, by adding water…. I could be wrong here but I think this is an ancient tea technique …. I understand the principal.of waiting to.poor but … A trophy? Lol

  13. Wow, great result. I was always doing blooming with 2x of ground coffee but after blooming it was kind of a slow and steady pour. Tried this and changed the whole profile of the cup. Incredibly clear and much more balanced than it was before. Thanks, this is a game changer for me.

  14. So if you are trying to make it stronger do you do more pours still at 45sec apart and go over the 3:30sec mark or shorten the time between the pours and still remove at 3:30

  15. I need to watch this 3 to 4 times in a span of a week just to understand the mathematics needed to brew 4:6 method jeez

  16. This is perfect when you have to run out the door make sure your kids are ready for school and try to get to work on time.

  17. In a heat proof glass or stainless steel picher, Pour 4 1/2 cups of boiling water over 1/2 cup medium fine grounds. Stir well and let steep for 5 minutes. Pour this mixed/steeped slurry through a #6 melitta cone/ filter assembly. That's the best and easiest coffee you'll ever need. WORD

  18. Great method ! I always use filtered or a good dry residue temp bottled water like Evian etc. Used tap water for the past two times and it’s not the same! Anyone else recommend to always use bottled or filtered water?

  19. very delicious cup after i tried the method, in my case i didn't like how the coarse grind tastes so i did it in medium fine and turned to be more delicious

  20. I feel stupid AF, my brain just refused to understand even after watching this couple of times. I guess I'm back with the good ol' slow single pour then

  21. 《考え方》

    ・全注湯量(使う豆量の3倍の湯量を5回に分け注ぐ)を前半(1,2投目)40%と後半(3,4,5投目)60%に分け、前半で味(酸味と甘味のバランス)、後半で濃度を調整する。

    ・味調整において、より甘さを引き出したい場合は1投目を減らし、その分2投目を増やす。より酸味を引き出したい場合はその逆。

    ・濃度調整において、より薄くしたい場合は後半60%部分の投数を減らし、その分1投毎の注湯量を増やす。より濃くしたい場合はその逆。(ただし本メソッドは元々濃くなりやすい特性があるため、さらに濃くしたいというケースは早々ないと考えられる。)

    ・前半40%(1.2投目)は45秒間隔、後半60%(3,4,5投目)からは40秒,35秒と注湯間隔を順に減らして、開始から3分30秒経過時点でドリッパーを外す。

    ・豆のメッシュは粗挽き。(フレンチプレス程度。)

    ・湯温は浅煎りの場合は高め(例:93度)、深煎りの場合は低め(例:85度)、中煎りの場合はその中間(例:90度)。

    ・豆投入前にペーパーフィルターのリンスを行う。(ドリッパー内における抽出速度を遅くするため。)

    《具体例》

    ・豆20gの場合

    0:00    60g (50g)〈70g〉

    0:45    120g 

    1:30    180g  【210g】

    2:10    240g  【300g】

    2:45    300g  【注湯しない】

    3:30    ドリッパー外す

    ・豆15gの場合

    0:00    45g (35g)〈55g〉

    0:45    90g

    1:30    135g  【157.5g】

    2:10    180g  【225g】

    2:45    225g  【注湯しない】

    3:30    ドリッパー外す

    ※ (    )   ←より甘くしたい場合

     〈  〉 ←より酸味を出したい場合

     【   】 ←より薄くしたい場合

  22. Hey folks, what would be a good grind setting for this method using the Comandante C40 grinder? Something like 30 clicks maybe?

  23. i also tried! very nice it worked from 1st attemp! i used a ligh roasted kenya by belgian mok roasters the kenya karumandi AA that i like very much as i filter cofee! also bought the new black hario tetsu model v60, (also use home my favorite v60 copper)on my first tryuing with the tetsu v60 n the method 4:6 the keny was great and sweet(of course kenya filter AA almost always is nice n sweet).. i used the hario tabbed filter as i prefer for v60 brew and the not tabbed i prefer on imersion(clever dripper&bonavita imersion dripper). i just remarked both times on 03:30 i had to cut the extraction drowdown was not complete as on videos of tetsu even i used the water tamp 92-93c and the more coarse grinding setting of my malhkoning vario home.. coffee was very nice i didnt have problem.. does anyone had the same example?

  24. When I was a kid the lady across the street had a large, orange, aluminum 50 cup coffee maker in her kitchen. She would brew 50 cups of Maxwell House or MJB on Monday and reheat it all week…hilarious!

  25. Since this drip method I noticed all machine & cafe coffees are really crap. Real flavorful coffee is so easy to make with this drip method. For 30 cents you can make delicious coffee, even with store brand coffees

  26. What exactly does he mean by “strength”. I’ve always considered it just the ratio of coffee to water. Which wouldn’t change whether the last 180ml was in 2 pours of 90 or 3 pours of 60..

  27. What is the stop duration between each pour?

    Is it until the water finish from the filter ? Or what?

  28. Wow i tried it witch my small chemex and the result was impressive. My Nimu Silas from The Barn works very well with this technik

  29. I bought a coffee bean which i don't really like the taste (arabica but doesn't have any acid taste at all like other commonly have) and Masya Allah it taste better and a hint of acidity pop up after i used the formula to increase the acid. Now my coffee have a mild acid which i like it. Alhamdulillah

  30. Ugh. I’m new at this and are a bit confused. Kindly someone clarify. So does he do 2 total pours during the whole process or is it 5 pours? I would think the latter. And how long is blooming and time in between each pour. Help!!

  31. I have some question about time in this method… when balancing the strenght and changing the amount of pours in "60% part" – what about time? Is it changing between the pours? Or is it remains unchanged?

  32. what about stirring the coffee in the 1st blooming stage? Ive always suspected that stirring the bloom would raise the bitterness by over extracting….

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