V60

The 4:6 Method

Name: The 4:6 Method
Total time: 3 min 30 s
Yield: 300 g
Ingredients: 20 g coffee; 300 g water

Recipe by Tetsu KasuyaSource

@coffeemasterAugust 5, 2026

20g

Coffee

300g

Water

1:15

Ratio

93°C

Temperature

Medium-coarse to coarse

Grind Size

3:30

Total Time

Preparation

Rinse the filter

Rinse the paper thoroughly with hot water and tip the rinse water out of the carafe. This also warms the dripper.

Level the bed

Add the grounds and tap the dripper once so the bed sits flat before the first pour.

Step-by-step recipe

0:00 → 0:45Step 1

First pour

Pour 60 g and let it drain. This pour and the next are the 40 percent that decides the balance.

0:45 → 1:30Step 2

Second pour

Pour another 60 g, to 120 g total. Equal pours give a balanced cup.

1:30 → 2:15Step 3

Third pour

Pour 60 g, to 180 g. From here the pours are only setting strength.

2:15 → 2:45Step 4

Fourth pour

Pour 60 g, to 240 g.

2:45 → 3:30Step 5

Final pour and drawdown

Pour the last 60 g, to 300 g, and lift the dripper off at 3:30 whether or not it has finished.

Notes

The method that won the 2016 World Brewers Cup, and the reason a lot of people stopped guessing at pour-over. The water splits into two jobs: the first 40 percent sets sweetness against acidity, the last 60 percent sets strength. Pour the first two equal and you land in the middle. Make the first pour smaller than the second for a sweeter cup, larger for a brighter one. Nothing else has to change.