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Pour Over · Intermediate

Tetsu Kasuya 4:6 Method

The 2016 World Brewers Cup winning method. Five equal-ish pours split 40/60, where the first 40% sets sweetness and acidity and the last 60% sets strength.

Method by Tetsu Kasuya. Parameters summarised by BrewMark from the original. Not affiliated with or endorsed by Tetsu Kasuya.

Dose20g
Water300g
Ratio1:15
Temp197°F
GrindMedium-coarse
Time3:30

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This recipe sits at grind index 58 on BrewMark’s 0–100 scale. Convert that to the actual number or click count on your grinder — we support 78 models.

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The method

  1. 0:00First pour — this and the next set the balance→ 50g
  2. 0:45Second pour, completing the first 40% of the water→ 120g
  3. 1:30Third pour — the remaining 60% controls strength→ 180g
  4. 2:15Fourth pour→ 240g
  5. 3:00Fifth and final pour→ 300g
  6. 3:30Lift the dripper once it has drained

BrewMark’s notes

This is the most adjustable method on the list. Want more sweetness? Make the first pour smaller than the second (50 then 70). Want more acidity? Reverse it (70 then 50). Want a stronger cup? Split the last 60% into more, smaller pours. The grind is deliberately coarser than most V60 recipes.

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