The Four Six

Orea Z1 Orea by Orea

Orea's Z1 guide adapts Tetsu Kasuya's Four Six method to the brewer with five circular pours. The early portion shapes sweetness and acidity while later additions tune strength, producing a customizable cup with clear, deliberate balance.

1:16.1 Ratio

3:15 Total

14g Dose

94°C Temp

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Parameters

14 g
Coffee: 225 g
Water: 1:16.1
Ratio: 94 °C
Temp: 6 medium-coarse
Grind: 3:15
Total: ~230 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:15 · total

Bloom 1 / 6
0:00

40s

Pour in a spiral to 35g. Let it bloom.

+35g→ 35g Spiral 5.8g/s 6s 94°C
Pour 2 / 6
0:40

40s

Pour in a spiral to 90g.

+55g→ 90g Spiral 5.5g/s 10s
Pour 3 / 6
1:20

25s

Pour in a spiral to 135g.

+45g→ 135g Spiral 5.6g/s 8s
Pour 4 / 6
1:45

20s

Pour in a spiral to 180g.

+45g→ 180g Spiral 5.6g/s 8s
Pour 5 / 6
2:05

1m10s

Pour in a spiral to 225g.

+45g→ 225g Spiral 5.6g/s 8s
Done 6 / 6
3:15

Finish when the coffee stops dripping.

Notes

Use the first two pours to tune flavor balance: favor the earlier pour for brighter acidity or the next for more sweetness. Keep the final three additions even, changing their cadence to adjust strength without disrupting coverage.

Original source

Recipe by Orea, published at orea.uk.

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