Kasuya’s 4:6 Method Coffee Profile
Tetsu Kasuya’s coffee brew method has been one of the easier brewing methods I have found that yield the best results.
Kasuya introduced this coffee method at the 2016 World Brewers Cup using a custom V60, which can now be purchased here. The Hario V60 is unique in that it has ribs along the side, it claims to make the extraction easier to control and more stable. I mostly use the Kalita Wave 155.
The 4:6 method describes the acidity and sweetness that is made in the first 40% of the pour. The last 60% of the pour gives the strength of the coffee.
20 grams of water
300 grams of 194 degree Fahrenheit water
Bloom: 50ml of water
45 seconds: 70ml of water
1 minute 30 seconds: 60ml of water
2 minutes and 15 seconds: 60ml of water
3 minutes: 60ml of water
3:30: remove the dripper
Have you tried this method? Let me know what you think.