Tetsu Kasuya 4:6
Pour-overBatch
≈ 1 cup
20 g coffee300 g water
1:15 ratio
12 g40 g
Temp
92–93 °C · 198–199 °F
Grind
Medium-coarse
Total time
3:30
- Current step. 1
Pour 1 (acid)
0:0020% water — smaller = sweeter, bigger = brighter.
pour to 60 g - 2
Pour 2 (acid)
0:45Up to 40%. Wait until ~0:45 to start.
pour to 120 g - 3
Pour 3 (strength)
1:30Up to 60%.
pour to 180 g - 4
Pour 4 (strength)
2:10Up to 80%.
pour to 240 g - 5
Pour 5 (strength)
2:50Up to 100%.
pour to 300 g - 6
Drawdown
3:10Stop 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.
My coffee stack
What I brew with at home.
Like a tech stack, but for coffee — the gear I actually reach for.
- Pour-over
- Ovalware RJ3, Origami
- Hands-off
- Aiden
- for the lazy mornings
- Espresso
- ECM Synchronika
Share your stack
What's on your bench?
Drop your setup — it'll feed the community numbers once enough of you share. Anonymous is fine.