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Tetsu Kasuya 4:6

Pour-over

Batch

≈ 1 cup

20 g coffee300 g water

1:15 ratio

12 g40 g

Temp

92–93°C

Grind

Medium-coarse

Total time

3:30

  1. Current step. 1

    Pour 1 (acid)

    0:00

    20% water — smaller = sweeter, bigger = brighter.

    pour to 60 g
  2. 2

    Pour 2 (acid)

    0:45

    Up to 40%. Wait until ~0:45 to start.

    pour to 120 g
  3. 3

    Pour 3 (strength)

    1:30

    Up to 60%.

    pour to 180 g
  4. 4

    Pour 4 (strength)

    2:10

    Up to 80%.

    pour to 240 g
  5. 5

    Pour 5 (strength)

    2:50

    Up to 100%.

    pour to 300 g
  6. 6

    Drawdown

    3:10

    Stop pouring — let it drain. Cup finishes by 3:30.

Recipe: Tetsu Kasuya 4:6 MethodYouTube

0:00/ 3:30Pour 1 (acid)

Follow the steps — stop the timer when it's done draining.

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My coffee stack

What I brew with at home.

Like a tech stack, but for coffee. This is the gear I actually reach for.

Pour-over
Ovalware RJ3, Origami
Hands-off
Aiden
for the lazy mornings
Espresso
ECM Synchronika