4:6 Method
By Tetsu Kasuya at Philocoffea, 2022
A structured five-pour method designed so anyone can control sweetness, acidity, and strength by adjusting pour sizes rather than relying on technique.
Tap any underlined number to read where it came from. Numbers marked estimated are ones the creator never gave, so we worked them out.
What you’ll need
- Hario V60 Dripper Kasuya Model
- narrow mouth
- Scales
20g
“if you're using 20 g of ground coffee beans, you will pour 60 g + 60 g + 60 g + 60 g + 60 g of hot water for a total of 300 g”
the creator said this · Breaking Down the 4:6 Method section
300g
“if you're using 20 g of ground coffee beans, you will pour 60 g + 60 g + 60 g + 60 g + 60 g of hot water for a total of 300 g”
the creator said this · Breaking Down the 4:6 Method section
93°C
“Around 93°C for light roast coffee”
the creator said this · The Water section; 93°C taken as the primary figure, being the temperature for light roast which the method's coarse grind and clarity focus most naturally suits
3:30
“3:30 Remove the coffee dripper”
the creator said this · Timing Each Pour section
medium-coarse
Hario V60 Dripper Kasuya Model
we worked this out · method uses a conical paper dripper; any conical paper dripper shares the same geometry
Grind: medium-coarse to coarse
- Designed on
Hario V60 Dripper Kasuya Model
“Hario V60 Dripper Kasuya Model + 100 Filters”
the creator said this · recommendations section, first item
- Works with
conical paper dripper
Hario V60 Dripper Kasuya Model
we worked this out · method uses a conical paper dripper; any conical paper dripper shares the same geometry
Makes 300g
The pours
- 0:00pour to 60gfirst of two pours in the 40% sweetness/acidity stage; pour less than the second pour for sweeter, more than the second for brighteryou have 45s
- 0:45pour to 120gsecond of two pours in the 40% stage; wait until water has almost completely passed through before pouringyou have 45s
- 1:30pour to 180gfirst of three pours in the 60% concentration stageyou have 45s
- 2:15pour to 240gsecond of three pours in the 60% stageyou have 30s
- 2:45pour to 300gthird of three pours in the 60% stage; more pours in this stage increase strengthyou have 45s
- 3:30drawdownremove the dripper
Weights are cumulative: what the scale reads when that pour finishes.
How they brew it
- Kettle
narrow mouth
“It's best to use a kettle with a narrow mouth.”
the creator said this · The Water section
- Water
purified, soft water, 30–50 mg/L hardness
“Use purified, soft water (30–50 mg/L hardness is recommended).”
the creator said this · The Water section
What it makes
- Style
clarity
“The 4:6 extraction method uses medium ground powder to clarify the coffee's natural flavor by making it transparent.”
the creator said this · Hario V60 Dripper Kasuya Model product recommendation section
- Suits
light, medium, dark roasts
“Philocoffea believes that this method is ideal for all types of beans.”
the creator said this · Discover Your Own Perfect Cup section
Credit and corrections
This recipe is Tetsu Kasuya’s. We have written out the numbers and linked to where they published it.
- secondary: youtube.com/watch?v=wmCW8xSWGZY
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