4:6 Method
by Tetsu Kasuya.
Coarse grind, water at 92 °C.
Start each pour at the time shown, pouring steadily over roughly ten seconds, then let the bed drain until the next mark.
Grind
Medium-coarse
Water (93 °C)
300 g
Brew Time
3:30
| Start | Step | Total |
|---|---|---|
| 0:00 | PourPour 60 g in a spiral, wetting all the grounds. | 60 g+60 g |
| 0:45 | PourPour 60 g. That completes the 40% that sets the taste. | 120 g+60 g |
| 1:30 | PourPour 60 g. Strength pour 1 of 3. | 180 g+60 g |
| 2:15 | PourPour 60 g. Strength pour 2 of 3. | 240 g+60 g |
| 3:00 | PourPour 60 g. Strength pour 3 of 3. | 300 g+60 g |
| 3:30 | DoneEnjoy your cup. | 300 g |