Tetsu Kasuya’s 4:6 Method won him the 2016 World Brewers Cup Championship — and changed how people think about pour over coffee. The idea is simple: split your water into five equal pours, where the first two (40%) control flavor and the last three (60%) control strength. No advanced technique required.
| Method | Hario V60 (works with any pour over dripper) |
| Coffee | 20g |
| Water | 300g |
| Ratio | 1:15 |
| Grind | Medium-coarse |
| Water Temp | 93°C (light), 88°C (medium), 83°C (dark) |
| Total Time | ~3:30 |
Step by Step
- Rinse the filter and preheat the dripper. Add 20g of coffee.
- First pour (0:00) — Pour 60g of water in a spiral from center outward. Wait for the water to drain completely.
- Second pour (~0:45) — Pour another 60g. Wait for full drain. You’ve now poured 120g — that’s the first 40%.
- Third pour (~1:30) — Pour 60g. Wait for full drain.
- Fourth pour (~2:15) — Pour 60g. Wait for full drain.
- Fifth pour (~2:45) — Pour the final 60g. Let it drain completely.
- Remove the dripper around 3:30.
How the 4:6 Split Works
The method’s name comes from how the water is divided:
- First 40% (pours 1 and 2) — Controls the balance between sweetness and acidity. A larger first pour increases acidity. A smaller first pour increases sweetness.
- Last 60% (pours 3, 4, and 5) — Controls strength and body. More pours with less water each = lighter body. Fewer pours with more water each = heavier body.
This is what makes the 4:6 method unique — you can tune flavor just by adjusting how you split the water, without changing your grind, dose, or temperature.
Flavor Adjustments
Want more sweetness? Make the first pour smaller (e.g., 50g) and the second pour larger (e.g., 70g).
Want more acidity? Make the first pour larger (e.g., 70g) and the second pour smaller (e.g., 50g).
Want a stronger cup? Split the 60% section into fewer, larger pours (e.g., two pours of 90g instead of three pours of 60g).
Tips
- Wait for a full drain between each pour. This is essential — the method relies on each pour being a distinct extraction phase.
- Use a coarser grind than you would for a typical V60. The multiple drain cycles mean longer contact time, so a coarser grind prevents over-extraction.
- Adjust temperature by roast level. Kasuya recommends 93°C for light roasts, 88°C for medium, and 83°C for dark.
- Each pour should take about 10 seconds. Pour in a spiral pattern from the center outward.
Scale It with Coffee Calculator
The 4:6 method is all about ratios and math — exactly the kind of thing Coffee Calculator handles. Dial in your dose and get the water weight instantly.
Recipe by Tetsu Kasuya, 2016 World Brewers Cup Champion. Learn more on his YouTube channel.