4:6 Method

G70 Vessel Saint anthony by Saint Anthony Industries

Tetsuya Kasuya's 4:6 method is adapted here by Saint Anthony Industries for the G70 glass column. Separated early and late pulses provide a practical way to tune brightness, sweetness, and strength while retaining clarity.

1:16 Ratio

3:45 Total

20g Dose

92°C Temp

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Parameters

20 g
Coffee: 320 g
Water: 1:16
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:45
Total: ~320 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

3:45 · total

Bloom 1 / 6
0:00

Pour 64g in a spiral. Let it bloom.

+64g→ 64g Spiral 4.3g/s 15s 92°C
Pour 2 / 6
0:45

Pour over the centre of the bed to 128g.

+64g→ 128g Center pour 4.3g/s 15s
Pour 3 / 6
1:30

Pour over the centre of the bed to 192g.

+64g→ 192g Center pour 4.3g/s 15s
Pour 4 / 6
2:15

Pour over the centre of the bed to 256g.

+64g→ 256g Center pour 4.3g/s 15s
Pour 5 / 6
3:00

Finish over the centre of the bed to 320g.

+64g→ 320g Center pour 4.3g/s 15s
Done 6 / 6
3:45

Drawdown complete.

Notes

Pour about every 45s, letting the slurry fall noticeably between additions while preserving a flat bed. A medium-coarse grind helps prevent the extended sequence from becoming harsh; shift the early-pour balance to tune acidity versus sweetness.

Original source

Recipe by Saint Anthony Industries, published at stanthonyind.com.

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Saint Anthony Industries

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In the cup