Light 4:6

Cafec Flower Cup 4 Cafec by Tetsu Kasuya

This Tetsu Kasuya 4:6 variation for the Flower Cup 4 shifts the early pour balance toward sweetness when the standard split tastes too sharp. It keeps the familiar cadence and strength structure while softening acidity.

1:15 Ratio

3:30 Total

20g Dose

93°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 93 °C
Temp: 7 coarse
Grind: 3:30
Total: ~300 ml
Yield

Grind · 7/10 · medium-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 6g/s 8s 93°C
Pour 2 / 6
0:45

45s

Pour in a spiral to 120g.

+70g→ 120g Spiral 6g/s 11s
Pour 3 / 6
1:30

45s

Pour in a spiral to 180g.

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

30s

Pour in a spiral to 240g.

+60g→ 240g Spiral 6g/s 10s
Pour 5 / 6
2:45

45s

Pour in a spiral to 300g.

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

Finish when the coffee stops dripping.

Notes

Use 50g for the first flavor pour and 70g for the second, leaving the later strength pours unchanged. Hold grind and 93°C steady so the taste difference reflects only the early-pour balance.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

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