The Four Six
Tetsu Kasuya's World Brewing Championship method adapted for the OREA V4 Wide.
- Balanced
- Sweet
- Medium-bodied
- Medium roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:15
- Coffee
- 20 g
- Temp
- 92 °C
The The Four Six recipe by Orea for the Orea V4 Wide uses 20 g of coffee and 300 g of water (1:15 ratio), at 92°C, with a target brew time of 3:00.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 7 coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Pour
Circular pour to 70g.
+70g 10s Circular -
0:40Pour
Circular pour to 120g.
+120g 8s Circular -
1:20Pour
Circular pour to 210g.
+210g 12s Circular -
2:00Pour
Circular pour to 300g.
+300g 15s Circular -
3:00Done
Drawdown complete.
Notes
More Orea V4 Wide recipes
-
Official V4
1:15.5by Orea
- Balanced
- Sweet
Total 3:00 Temp 95°C -
V4 Wide Competition
1:16.7by Orea
- Floral
- Fruity
Total 2:45 Temp 95°C -
V4 Wide Dark Roast
1:16by Orea
- Chocolate
- Caramel
Total 2:15 Temp 88°C -
V4 Wide Iced
1:10by Orea
- Fruity
- Citric
Total 2:00 Temp 96°C -
V4 Wide Pulse
1:16.7by Orea
- Balanced
- Sweet
Total 2:30 Temp 93°C
Other Orea methods
More by Orea
-
The Base
1:15Orea Big Boy
- Balanced
- Sweet
Total 4:00 Temp 92°C -
Batch Brew
1:16Orea Big Boy
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Big Boy Competition
1:15.6Orea Big Boy
- Floral
- Fruity
Total 4:30 Temp 95°C -
Big Boy Dark Roast
1:15Orea Big Boy
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
Big Boy Iced
1:10Orea Big Boy
- Fruity
- Citric
Total 3:30 Temp 96°C
Original source
Recipe by Orea, published at orea.uk.
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100g
+50g Add water