The Four Six

Orea V4 Wide Orea by Orea

Tetsu Kasuya's championship Four Six framework is adapted here by Orea for the V4 Wide. Early pours tune sweetness against acidity, while later divisions shape strength, giving a clear cup that is easy to customize.

1:15 Ratio

3:00 Total

20g Dose

92°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 92 °C
Temp: 7 coarse
Grind: 3:00
Total: ~300 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Pour 1 / 5
0:00

40s

Pour 70g in a spiral.

+70g→ 70g Spiral 5.8g/s 12s 92°C
Pour 2 / 5
0:40

40s

Pour in a spiral to 120g.

+50g→ 120g Spiral 6.3g/s 8s
Pour 3 / 5
1:20

40s

Pour in a spiral to 210g.

+90g→ 210g Spiral 6g/s 15s
Pour 4 / 5
2:00

1m

Finish in a spiral to 300g.

+90g→ 300g Spiral 6g/s 15s
Done 5 / 5
3:00

Drawdown complete.

Notes

Use the early-pour balance to tune flavor before changing grind: emphasize the opening addition for brightness or the following one for sweetness. Divide the remaining water more finely for greater strength, keeping every pulse gentle on the shallow bed.

Original source

Recipe by Orea, published at orea.uk.

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In the cup