4:6

DragonFly SA62 Misc pourover by Tetsu Kasuya

World Brewers Cup champion Tetsu Kasuya's 4:6 method is scaled here for the V60-01. Its divided-pour structure separates flavor balance from strength adjustment, aiming for a sweet, expressive cup with tunable intensity.

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 medium-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 a spiral to 60g.

+60g→ 60g Spiral 6g/s 10s 93°C
Pour 2 / 6
0:45

40s

Pour in a spiral to 120g.

+60g→ 120g Spiral 6g/s 10s
Pour 3 / 6
1:25

40s

Pour in a spiral to 180g.

+60g→ 180g Spiral 6g/s 10s
Pour 4 / 6
2:05

30s

Pour in a spiral to 240g.

+60g→ 240g Spiral 6g/s 10s
Pour 5 / 6
2:35

55s

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 a distinctly coarse grind so the repeated pulses do not overextract. Adjust the opening pours to shift acidity versus sweetness, then tune the later pours for body; let each pulse drain substantially before continuing.

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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