What Is the 4:6 Method?
The 4:6 Method is a revolutionary hand-drip formula invented by Tetsu Kasuya that won him the coveted title as the 2016 World Brewers Cup Champion. The method gets its name by how the hot water is divided during the pouring stages—40% and 60%—which allows you to adjust the flavor and concentration of the coffee.
By following this method, you can control the taste simply by adjusting the formula rather than relying on experience, technique, or luck.
Tetsu created the 4:6 Method to make it possible for anyone to easily brew delicious coffee.
Not only is it easy to master, but the method is also practiced and recommended by top baristas and coffee lovers around the world for its ability to consistently produce excellent results.
When the 4:6 Method was introduced at the World Brewers Cup, it was recognized for its simplicity, innovation, and excellent taste. As a result, Tetsu won the competition and became the first Asian world champion.
How to Brew with the 4:6 Method
How To Make the 4:6 Method Work For You
Here are a few recommendations to make the 4:6 method a breeze.
This dripper has eliminated the ribs at the bottom inside, which is intentionally designed to slow down the fall of hot water. This allows the coffee to be well concentrated even when medium ground powder is used.
Prepping for the Perfect Coffee
1. The Coffee
2016 World Brewers Cup champion and Philocoffea founder Tetsu Kasuya created the 4:6 Method using coarsely ground coffee beans. Generally speaking, coarse grounds (brighter flavor) or fine grounds (more robust flavor) can be used. If you want a lighter brew, use a coarser grind; if you want a thicker mixture, use a finer grind.
2. The Water
- Use purified, soft water (30–50 mg/L hardness is recommended).
- Avoid using freshly boiled water, as the water temperature is too high and produces a bitter taste. The ideal temperature is:
- It's best to use a kettle with a narrow mouth.
Breaking Down the 4:6 Method
Basic Formula for Brewing
The easiest way to remember the 4:6 Method is to multiply the weight of the ground coffee beans by three to find out how much water to use for each pour. Then multiply that number by five to find out the total weight of hot water you will need.
For example, 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.
Each pour should be timed so that the hot water has almost completely passed through the filter before pouring again. This is the key to extracting a rich and robust flavor, even with a coarse grind.
Timing Each Pour
- 0:00 Pour 60 g
- 0:45 Pour 60 g
- 1:30 Pour 60 g
- 2:15 Pour 60 g
- 2:45 Pour 60 g
- 3:30 Remove the coffee dripper
Tetsu suggests adjusting the coarseness of the ground coffee beans to match the timing above.
Discover Your Own Perfect Cup
What makes specialty coffee so appealing is its complex and rich taste. However, it's only when it has a clean flavor profile that you can fully enjoy it. It's easy to brew coffee with the excellent taste by grinding it coarsely. So, be sure to weigh it well and try to imitate the extraction formula described above.
Philocoffea believes that this method is ideal for all types of beans. However, there are still many other ways to brew fantastic coffee. So, why not try using the 4:6 Method as the foundation to explore other extraction methods. From there, you should be able to discover your own way of making the perfect cup.
How to Brew Coffee Using the 4:6 Method
How to Use the Kasuya Model Dripper
Tetsu Kasuya Winning the 2016 World Brewers Cup
How to Brew Coffee Using the Single Pour Method