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Recipe · Pour-over
Tetsu Kasuya 4:6
A pour-over you can tune: sweeter or brighter, stronger or lighter, by how you pour.
- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Temp
- 92–93°C
- Grind
- Medium-coarse
- Total
- 3:30
The pour
- 0:00
Pour 1 (acid)pour to 60 g
20% water — smaller = sweeter, bigger = brighter.
- 0:45
Pour 2 (acid)pour to 120 g
Up to 40%. Wait until ~0:45 to start.
- 1:30
Pour 3 (strength)pour to 180 g
Up to 60%.
- 2:10
Pour 4 (strength)pour to 240 g
Up to 80%.
- 2:50
Pour 5 (strength)pour to 300 g
Up to 100%.
- 3:10
Drawdownpour to 300 g
Stop pouring — let it drain. Cup finishes by 3:30.
2016 World Brewers Cup winning recipe. First 40% controls acidity/sweetness; last 60% (split into 3 pours) controls strength. Fewer pours = stronger.
Based on Tetsu Kasuya 4:6 Method.
Hit print for a one-page card. Want a guided, timed pour? Brew it hands-on.
0:00/ 3:30
Pour 1 (acid) · pour to 60g