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

2 years of homebrewing, and I get to see this now?!! Lifesaver, game-changer, whatever you wanna call it, God bless you, Tetsu!

It’s a great method by the champ. Basically it’s 5 pours. 1st 50g and 2nd 70g= 120grams or 40%. 3rd 60g 4th 60 and 5th 60g. 3-5=180 or 60%. Total 300grams. Also wait :45 second between each pour. The 40% brings out the sweetest and acidity and the 60% the strength. Hope it helps you. Had to Google it my self because I also did not understood :)

《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

The first go that I had at this recipe produced a very complex cup and one of the best that I have ever made at home. Amazing recipe!

I've been experimenting with pour over for about 6 months at home- this is a revolution for me!

2 years later, the best V60 coffee ever tasted. Thank you!

thank you so much hario for this amazing insight

Worked like a charm here. I'm impressed.

Pretty straightforward, unlike the lot that want me to do a shamanic ritual before making a V60.

My Favorite and Simplest Method! So clear and no intellectual over explanation. Love the coarse grind!

Best V60 I've made. This video was a great find!

For noob like me, it is the most simple pour over method explanation

I tried this method and my coffee consistently have more body, sweeter notes and all rounded balance. Thank you!

Tried a few brews based on this method and it really does seem to bring out the sweetness and clarity in my cup. Will post about it soon in Finnish on my chan.

How can someone unlike this?? This technic is perfect!!

This method made the best drip coffee, I've ever tried.

I brewed a really good coffee with this! Thanks

Thank you for not only a very informative video, but also for making it concise and not dedicating 30% of the video to telling me to do things to the like and subscribe buttons.

This method has changed my V60 brewing life.

Many years of perfecting the cup. Got a number of perfect brews but never could replicate. Kasuya's method does that.