Tetsu Kasuya 4:6 Method
Tetsu Kasuya's 4:6 method offers a structured approach to pour-over coffee, allowing you to adjust sweetness, acidity, and strength by varying your pouring technique. While the core principles remain consistent, slight modifications can optimize the brew for different roast levels. Below is a step-by-step guide tailored for light, medium, and dark roasts.
Note: These guidelines serve as a starting point. Feel free to experiment with pour sizes, intervals, and grind settings to fine-tune the brew to your preference.
General Equipment and Ingredients:
- Pour-over dripper (e.g. Hario V60)
- Paper filter
- Gooseneck kettle
- Digital kitchen scale
- Timer
- Freshly roasted coffee beans
- Filtered water heated to 92-94°C
TL;DR
Light Roast Beans
Light roasts are denser and can benefit from a slightly finer grind and adjustments in pouring to enhance extraction. Aim for a total brew time of approximately 3:30 to 4:00 minutes.
Measure and Grind
Use 20g of coffee beans.
Grind to a medium-coarse consistency
Prepare the Brewer
Place the paper filter in the dripper and rinse with hot water to eliminate paper taste and preheat the brewer.
Discard the rinse water.
Pour the ground coffee into the filter, ensuring an even bed.
Divide Water (this is where the math & magic happens)
Total water: 300g.
First 40% (for flavor balance): 120g.
Remaining 60% (for strength): 180g.
Pouring Sequence
First Pour
Pour 70g of water over 15 seconds, ensuring all grounds are saturated.
This larger initial pour enhances brightness.
Wait: Allow the coffee to bloom for 30 seconds.
Second Pour
Add 50g of water over 15 seconds.
Wait: 30 seconds.
Subsequent Pours
Divide the remaining 180g into three pours of 60g each, pouring every 30-45 seconds.
Medium Roast Beans
Medium roasts are versatile and align well with the standard 4:6 method parameters. Aim for a total brew time of approximately 3:30 minutes.
Measure and Grind
Use 20g of coffee beans.
Grind to a medium-coarse consistency.
Prepare the Brewer
Place the paper filter in the dripper and rinse with hot water to eliminate paper taste and preheat the brewer.
Discard the rinse water.
Pour the ground coffee into the filter, ensuring an even bed.
Divide Water (this is where the math & magic happens)
Total water: 300g.
First 40% (for flavor balance): 120g.
Remaining 60% (for strength): 180g.
Pouring Sequence
First Pour
Pour 60g of water over 15 seconds, ensuring all grounds are saturated.
Wait: Allow the coffee to bloom for 30 seconds.
Second Pour
Add another 60g of water over 15 seconds.
Wait: 30 seconds.
Subsequent Pours
Divide the remaining 180g into three pours of 60g each, pouring every 30-45 seconds.
Dark Roast Beans
Dark roasts are more soluble and can be over-extracted easily, so adjustments help in achieving a balanced cup. Aim for a total brew time of approximately 3:15 to 3:30 minutes.
Measure and Grind
Use 20g of coffee beans.
Grind to a coarse consistency to prevent over-extraction.
Prepare the Brewer
Place the paper filter in the dripper and rinse with hot water to eliminate paper taste and preheat the brewer.
Discard the rinse water.
Pour the ground coffee into the filter, ensuring an even bed.
Divide Water (this is where the math & magic happens)
Total water: 300g.
First 40% (for flavor balance): 120g.
Remaining 60% (for strength): 180g.
Pouring Sequence
First Pour
Pour 50g of water over 15 seconds, ensuring all grounds are saturated.
This larger initial pour enhances brightness.
Wait: Allow the coffee to bloom for 30 seconds.
Second Pour
Add 70g of water over 15 seconds.
Wait: 30 seconds.
Subsequent Pours
Divide the remaining 180g into two pours of 90g each, pouring every 30-45 seconds.