4:6 Method

DragonFly CT62 Big Misc pourover by Tetsu Kasuya

Tetsu Kasuya's World Brewers Cup-winning 4:6 Method separates flavor control from strength: the opening portion adjusts sweetness against acidity, while later pulses set concentration. A coarse grind supports a bright, balanced cup.

1:15 Ratio

3:30 Total

20g Dose

92°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 92 °C
Temp: 8 coarse
Grind: 3:30
Total: ~300 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

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Method

3:30 · total

Pour 1 / 6
0:00

45s

Pour in the centre to 50g.

+50g→ 50g Center pour 6.3g/s 8s 92°C
Pour 2 / 6
0:45

45s

Pour in the centre to 120g.

+70g→ 120g Center pour 5.8g/s 12s
Pour 3 / 6
1:30

45s

Pour in the centre to 180g.

+60g→ 180g Center pour 6g/s 10s
Pour 4 / 6
2:15

45s

Pour in the centre to 240g.

+60g→ 240g Center pour 6g/s 10s
Pour 5 / 6
3:00

30s

Pour in the centre to 300g.

+60g→ 300g Center pour 6g/s 10s
Done 6 / 6
3:30

Finish when the coffee stops dripping.

Notes

For more sweetness, use 40g then 80g in the opening phase; reverse those amounts to emphasize acidity, or begin with 50g then 70g for the standard balance. Split the final 60 percent into fewer pulses for a lighter cup or more pulses for greater strength.

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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