The Four Six

Orea O2 Orea by Tetsu Kasuya

World Brewing Champion Tetsu Kasuya's Four Six method is translated to the Orea O2 with Flat Paper and the Negotiator. Its adjustable pour structure separates flavor balance from strength for a sweet, clear, tunable cup.

1:15 Ratio

3:20 Total

20g Dose

92°C Temp

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You'll need

OREA Negotiator Required

A moulding tool that seats a flat paper filter tightly against the walls of OREA's narrow flat-bottom brewers (V2, V3, V4 Narrow, O1, and the glass/porcelain models), so the paper hugs the walls and forms a low-bypass bed — forcing water through the coffee instead of around it, for higher and more consistent extraction. You press it in to shape the paper, then pull it out before drawdown; it does not restrict flow. Pair with OREA flat paper.

Recommended OREA Neo Negotiator

Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 92 °C
Temp: 7 coarse
Grind: 3:20
Total: ~300 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:20 · total

Bloom 1 / 5
0:00

40s

Pour 70g in a spiral. Let it bloom.

+70g→ 70g Spiral 5g/s 14s 92°C
Pour 2 / 5
0:40

40s

Pour in a spiral to 120g.

+50g→ 120g Spiral 5g/s 10s
Pour 3 / 5
1:20

40s

Pour in a spiral to 210g.

+90g→ 210g Spiral 5g/s 18s
Pour 4 / 5
2:00

1m20s

Finish in a spiral to 300g.

+90g→ 300g Spiral 5g/s 18s
Done 5 / 5
3:20

Drawdown complete.

Notes

Use the opening pours to shift sweetness and acidity, then split the remaining water into more pulses when greater strength is wanted. Flat Paper timings assume the Negotiator; with Wave or Sibarist paper, grind slightly finer and judge by taste.