The 4:6 method that won the 2016 World Brewers Cup. Controls sweetness and acidity independently across 5 pours.
Sweet zone
Yield
300 ml
↕ drag to adjust · 200–500 ml
✓ in the sweet zone outside the sweet zone (280–400)
Coffee 20g
Ratio 1:15
Temperature 92°C
Roast Light – Medium
Grind Coarse
Pour plan 40% · sweetness & acidity 60% · strength 5 pours
Before you start2
- Rinse filterPour hot water over the paper filter to remove paper taste. Discard the water.
- Pre-heatLet hot water warm the dripper and cup/server for a few seconds. Discard before starting.
Steps · 8
01 Bloom — 50 ml Bloom 0:45
02 1st pour — 120 ml Gentle 1:15
03 Rest 1:30
04 2nd pour — 180 ml Gentle 2:00
05 Rest 2:15
06 3rd pour — 240 ml Gentle 2:45
07 Rest 3:00
08 4th pour — 300 ml Gentle 3:30
Glossary2
- Bloom
- Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
- Pulse pours
- Pouring water in several short rounds instead of one continuous pour. Increases agitation and extraction; controls drawdown time.
