Tetsu Kasuya's 4:6 method

The 4:6 Method, developed by Tetsu Kasuya, is a thoughtful approach to pour-over that breaks brewing into two distinct phases: flavour balance and strength.

It uses a 1:15 coffee-to-water ratio, with the total water divided into equal pours - each one roughly three times the weight of the coffee dose (for example, 20g of coffee brewed with 300g of water across five pours of 60g). This consistent structure makes the method easy to follow while still offering plenty of room for adjustment.

The first 40% of the brew is where the character of the coffee is shaped. By adjusting how this portion is split between the first two pours, you can influence the balance of sweetness and acidity. A smaller first pour followed by a larger second pour (for example, 40g then 80g) will emphasise sweetness, while a larger first pour and smaller second pour will bring out more acidity. This gives you a simple, repeatable way to tune flavour without changing grind size or overall ratio.

The remaining 60% focuses on strength. Instead of one continuous pour, the water is split into multiple smaller pours, which slows extraction and gives you control over body and intensity. More pours generally lead to a heavier, stronger cup, while fewer pours produce a lighter profile.

Using a coarser grind and spaced-out pours, this method promotes clarity and balance, making it especially well-suited to highlighting the nuances of single-origin coffees. It’s both approachable and highly adjustable - ideal for experimenting and refining your palate over time.