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Tetsu Kasuya

4:6 Method (Kasuya)

The 4:6 method that won the 2016 World Brewers Cup. Controls sweetness and acidity independently across 5 pours.

Yield 200–500 ml
300 ml
200 Sweet zone 280–400 ml 500
Coffee 20 g
Roast Light – Medium
Water 300 ml
Temperature 92 °C
Ratio 1:15
Grind Medium-fine
Before you start2
  1. Rinse filterPour hot water over the paper filter to remove paper taste. Discard the water.
  2. Pre-heatLet hot water warm the dripper and cup/server for a few seconds. Discard before starting.
Steps · 8
01 Bloom — 50 ml 0:45
02 1st pour — 120 ml 1:15
03 Rest 1:30
04 2nd pour — 180 ml 2:00
05 Rest 2:15
06 3rd pour — 240 ml 2:45
07 Rest 3:00
08 4th pour — 300 ml 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.