A Coffee Brewing Theory "4:6 method" Invented by Tetsu Kasuya_ World Brewers Cup 2016 Champion
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A Coffee Brewing Theory "4:6 method" Invented by Tetsu Kasuya.
ワールドブリュワーズカップ2016優勝 粕谷哲の抽出理論「4:6メソッド」
equipment：HARIO V60 Dripper
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2 years of homebrewing, and I get to see this now?!!
Lifesaver, game-changer, whatever you wanna call it, God bless you, Tetsu!
I really recomend you to try all the variables, on sweetnes, acidity and strength with the same coffee, even if you prefer just one of these parameters, you will be learning a lot on coffee beans reactions to these adjustments
@@carrascat Which brand of preground coffee do you buy?
@@jme2006 I always try to buy from local roasters and my favorite ones are natural beans instead of washed and honeys, so the real and most useful answer is IT DEPENDS, IT ALWAYS DEPENDS
Pretty straightforward, unlike the lot that want me to do a shamanic ritual before making a V60.
It’s a great method by the champ. Basically it’s 5 pours. 1st 50g and 2nd 70g= 120grams or 40%.
3rd 60g 4th 60 and 5th 60g. 3-5=180 or 60%. Total 300grams. Also wait :45 second between each pour.
The 40% brings out the sweetest and acidity and the 60% the strength. Hope it helps you. Had to Google it my self because I also did not understood :)
Well I can't wait for that 45 sec time gap cuz my brewrista kettle is faulty and would have trouble maintain the desired temperature lol. But what difference does the 45 sec pause make tho 🤔
Zaz Zaz the 1st and 2nd pour controls the sweetness and acidity of the coffee. The rest the strength of the coffee. At first I also had trouble distinguishing the difference, but after playing with different pours you could definitely taste the difference. Hope I did not confused you :) I’m also new to this method.
@@wellewanderer3897 Aite thx
don’t you have to soak the grounds to release the gas first?
@@Rajj854 first 60g is basically the bloom
《考え方》
・全注湯量（使う豆量の3倍の湯量を5回に分け注ぐ）を前半（1,2投目）40%と後半（3,4,5投目）60%に分け、前半で味（酸味と甘味のバランス）、後半で濃度を調整する。
・味調整において、より甘さを引き出したい場合は1投目を減らし、その分2投目を増やす。より酸味を引き出したい場合はその逆。
・濃度調整において、より薄くしたい場合は後半60%部分の投数を減らし、その分1投毎の注湯量を増やす。より濃くしたい場合はその逆。（ただし本メソッドは元々濃くなりやすい特性があるため、さらに濃くしたいというケースは早々ないと考えられる。）
・前半40%（1.2投目）は45秒間隔、後半60%（3,4,5投目）からは40秒,35秒と注湯間隔を順に減らして、開始から3分30秒経過時点でドリッパーを外す。
・豆のメッシュは粗挽き。（フレンチプレス程度。）
・湯温は浅煎りの場合は高め（例:93度）、深煎りの場合は低め（例:85度）、中煎りの場合はその中間（例:90度）。
・豆投入前にペーパーフィルターのリンスを行う。（ドリッパー内における抽出速度を遅くするため。）
《具体例》
・豆20gの場合
0:00 60g (50g)〈70g〉
0:45 120g
1:30 180g 【210g】
2:10 240g 【300g】
2:45 300g 【注湯しない】
3:30 ドリッパー外す
・豆15gの場合
0:00 45g (35g)〈55g〉
0:45 90g
1:30 135g 【157.5g】
2:10 180g 【225g】
2:45 225g 【注湯しない】
3:30 ドリッパー外す
※ ( ) ←より甘くしたい場合
〈 〉 ←より酸味を出したい場合
【 】 ←より薄くしたい場合
thank you so much hario for this amazing insight
2 years later, the best V60 coffee ever tasted. Thank you!
The first go that I had at this recipe produced a very complex cup and one of the best that I have ever made at home. Amazing recipe!
I've been experimenting with pour over for about 6 months at home- this is a revolution for me!
My Favorite and Simplest Method! So clear and no intellectual over explanation. Love the coarse grind!
Brilliant method. This taught me to add less water in first pour to increase sweetness, did not know that variable before. Now, if you want the perfect cup combine this method with Matt Perger's method where you mix the coffee and water at first pour for 10 seconds, and you tap the V60 at the end to get a flat coffee base. I think increases extraction and sweetness, the combination of these tow methods has been a revelation to me, I bet you next world champion uses it but you have seen it here first :)
Could u make a tutorial video, please?
That's world class advice!! Thank you so much, my coffee finally has a clear and guaranteed method. Me personally, I prefer to use a 8% BR.
My method has always been to dip my balls in the brew. Real brewing science. Every step counts..
@@m.e.5313That's a balsy suggestion.
Is it the same thing to do this with a Kalita instead?
For noob like me, it is the most simple pour over method explanation
Best V60 I've made. This video was a great find!
I brewed a really good coffee with this! Thanks
Thank you for not only a very informative video, but also for making it concise and not dedicating 30% of the video to telling me to do things to the like and subscribe buttons.
great!!! I have used Tetsu's method for years. GREAT!! :)
Thank you so much for this method!
Thank you so much for sharing your great knowledge/experience with this great product.Thank you!!!!
Well wrap me up in ice cream and call me a bundle of joy,
That’s the best tasting v60 I’ve ever made
Same here. My v60 was almost been forgotten, and now It’s my favorite again, after this method
What's your water temp?
Well... brilliant method. Simple but great taste. Thank you
Just tried this method and was immediately surprised with how much more coffee:water was employed. About 30% more coffee than I was using. I was worried that this would elevate the acidity and overwhelm the taste buds. No way. So smooth with no acidity. This technique makes a big difference. I am sold.
Really enjoyed this, brilliant video
Thank you for sharing this content.
This method made the best drip coffee, I've ever tried.
you mean best _pourover_ coffee? O.o
How can someone unlike this?? This technic is perfect!!
I tried this method and my coffee consistently have more body, sweeter notes and all rounded balance. Thank you!
Worked like a charm here. I'm impressed.
This is brilliant and have more control over your puor over coffee final product. Great!
THANK YOU. Beans that I thought were bad became among the BEST coffee I ever had!
Over the past week, I've convinced the owner of a fine specialty coffee shop in Riverdale, New York to develop his pourover technique and expand it in his menu. Using your recipe yesterday, with a water temperature of 205°, we had a perfect flavor profile. Customers enjoyed the samples I offered them When he starts his pourover festival, I'm going to highlight you.
Hands down this really made the difference
This is exactly what I've been looking for!
Many years of perfecting the cup. Got a number of perfect brews but never could replicate. Kasuya's method does that.
Magnificent, it works! Thank you!
Tried a few brews based on this method and it really does seem to bring out the sweetness and clarity in my cup. Will post about it soon in Finnish on my chan.
This method has changed my V60 brewing life.
Thank you so much, Tetsu Katsuya.
I tried it just this morning. I'm very impressed! :O
Muuuuuchas gracias por esto💛
Thank you so much just a great pour over coffee due to this method appreciate it
Thanks a lot. This is simple and exactly what I was looking for. Finally found this video after a bunch of overcomplicated hipster video
overcomplicated hipster videos :D :D :D
I’m simplifying it to 2:3 method and now it’s called the Dylan Coleman method
😆
good job! :D
Try my new 1:1,5 method someday. You'll be impressed!
😂😂😂
@@harreby01 does not work on fractions :p
Thanks, this was a very helpful video.
When people ask me how to brew coffee better, i just send them this video
so touching for an excellent video
I figure out this myself ( I think anyone can ) cuz I love the acidity taste. Thou I don’t have the exact proportion, the general rule is let the first pour (just enough water to soak up the coffee ground but not dripping much yet) “sit and brew” for few mins. Then the acidity note will come out clearly. But the more water you pour the acidity taste will decrease.
So good!
Great method and I used this method until now 👍
Thank you very much....
Thank you Kasuya San
I tried this method on my favorite cafe.
It turns out very nice and clean after taste,
Little bit complicated but you will get a consistent result.
Love it!
Wow, great result. I was always doing blooming with 2x of ground coffee but after blooming it was kind of a slow and steady pour. Tried this and changed the whole profile of the cup. Incredibly clear and much more balanced than it was before. Thanks, this is a game changer for me.
I started out with Rao’s method, then James Hoffmann. I ended up with this method recently. It gives so much more clarity in the cup than the other method I tried.
Can you give some more details about comparing to James Hoffman's "ultimate V60" preparation?
you should try tetsu kasuya’s new and updated 4:6 method!!!
HERE’S THE RECIPE:
~20g of course grind coffee (30 clicks on C40)
~300g of water (90c ~ 93c)
0:00 - 30g (30g water poured)
0:40 - 70g (100g water poured)
1:30 - 100g (200g water poured)
2:00 - 50g (250g water poured)
2:30 - 50g (300g water poured)
total brew time: 3:00
In the future I’d find it helpful to read the words if they didn’t match the background such as here with the white letters on white apron background.
Thank you for the information.
I’m patiently awaiting the arrival of my Hario V60 decanter. 😊
what about stirring the coffee in the 1st blooming stage? Ive always suspected that stirring the bloom would raise the bitterness by over extracting....
Congrats to Tetsu for getting featured on the official Hario channel!
@Kade Alec yea nobody cares at all scammer
It's nice drinking coffee straight with no added sugar cream or milk. This is the only way to really achieve it.
Never tought that changing the method of pouring by a little could change the flavor a lot.
I'll give this a go with my basic Kalita dripper 😁
This works beautifully! Domo arigato.
Clever way!
Nice. I usually do 5:5.Will try 4:6 this week!
mind share the recipe of how you measure your coffee ground and so on? thanks! :)
Tried this method while adjusting the brewing methods and everything comes out exactly as he’s described. Thank you!
Still one of my best methods
매일 이 레시피로 커피를 내리고 있습니다. 최고의 바리스타!
This is gold man, thanks for the vid... got a reaaallllyyyyyy sweet cup based on this method.
I tried this method recently and noticed the coffee comes out as he described in another video - a more clean/clear tasting coffee.
placebo effect
@@KostasSiderisBarista Actually, I have been using Scott Rao's method of brewing with the V60 for more than a year and its been my morning cup ever since I found that method. I recently stumbled on this video and tried this for two consecutive brews and the same beans that I've been using with the other method.
So far, this method has gave me a somewhat milder and lacking taste compared to what I'm used to even though I'm using very dark roasted beans. Personally, I don't like its taste because it is kind of mild.
@@KostasSiderisBarista Seems likely that an entire competition centres around the placebo effect and no objective differences in taste.
@@dmgg8917 how about "the settings"? Were they the same for Kasuya's and Rao's? Same grind size, same water temperature, same water to ground coffee ratio?
@@dwikafebrianto3016 Same batch of beans, water temp, and coffee to water ratio. 90°-88°C water and 1:15 coffee to water ratio. Same hario v60 and filter paper. Only difference is the grind size which for Scott Rao's method I use a medium fine grind much like fine sand and on Kasuya's method I used very coarsely ground coffee like you'd use on a french press.
Edit: Also the bloom time is the same 45 seconds.
Great method, I think, improving Raos & Hoffman bringing up further subtleties in the coffee. Some things that are not said in this video but you should have in consideration: 1- The grind is coarse, so better use maximum temperature for the water (100C) 2- In each pour, wait until grounds are dry, and then proceed with the next one. 3- Do the pour agressively, disrupting the coffee bed at each pour and covering the whole surface in circles, otherwise, will be hard to create the flat leveled bed.
I think with this three tips + what its in the video, your coffees will be outstanding.
@@jijo2002 I thought you were trolling before I looked it up lol
Never use water at boiling temperature
@@hermanwillem7057 Hoffman disagrees.
@@hybridce99 and I disagree with him too
@@hermanwillem7057 Somehow, I trust James' opinion more.
50:70:60:60:60 Worked amazingly tasty to me! 👏👏👏😎 With a coarser ground size. Thank you!
Temperature? Roast level? Fast or slow pours? Total brew time? Thanks
Hello, where's the 3,5 minutes come from? Is the difference of grams of coffee make a change or is it the same?
Wow i tried it witch my small chemex and the result was impressive. My Nimu Silas from The Barn works very well with this technik
best and easiest method!
The basic 5*60 variant made my coffee *way* better on the first try. Lost all the extreme acidity and has no bitterness whatsoever. Will experiment further with other ratios but I'm a fan.
If it works as well with 40g and 120ml steps I can't be more happy. (Would be more convenience to make a cup for my wife and I at the same time :)
If you just make 2 pours for the last 60% with 90gramm, do you have to increase the 45 sec to 67,5 sec ?
Can anyone explain, how does it work
When we pour less water its become sweet and we pour more, its become produce more acidity?
I need to back to school after watch this video
This technique results in delicious, nuanced coffee. You have to be willing to grind it coarsely enough for it to work.
・ The total amount of pouring water (three times the amount of beans used and pouring in five times) is divided into 40% in the first half (1,2 pours) and 60% in the second half (3,4,5 pours). Tasted in the first half (40%) for Balance of sourness and sweetness, adjust the strength in the latter half (60%).
・ In taste adjustment, if you want to bring out more sweetness, reduce the first pour and increase the second pour accordingly. The opposite is true if you want to get more acidity.
・ If you want to make it thinner in the concentration adjustment, reduce the number of castings in the latter half 60% and increase the pouring amount for each casting. If you want to make it darker, vice versa. (However, since this method originally has a property that it tends to become darker, it is unlikely that there will be cases where it is desired to make it even darker.)
・ In the first half 40% (1st, 2nd pour), 45 seconds interval, from the latter half 60% (3,4,5th pour), 40 seconds, 35 seconds, decreasing the pouring interval in order to reach 3 minutes 30 seconds.
・ Mesh of beans is coarsely ground. (About a French press)
・ Hot water temperature is high for shallow roasting (eg 93 Celsius degrees), low for deep roasting (eg 85 degrees) and medium (eg 90 degrees) for medium roasting.
・ Rinse the paper filter before adding beans. (To slow down the extraction speed in the dripper.)
"Concrete example"
・ In the case of beans 20g
best method ever
thanks. This is my regular pour-over method. :)
Would this work on a kalita wave dripper, do you think? Or are they different enough that it would change the outcome too much?
How would adding a lilydrip to this method affect it? Do I need to adjust anything?
If I’m brewing 2 servings (40g/600ml) what grind size should I use? How much time ?
How would you time the last pours for strengths if I wanted to do two pulse pours of 90 grams of water per pulse pour versus three pulse pours? How long should I take to actually pour 90 grams of water in seconds? And how long should my total brew time be? New to the coffee game. Just got a Kalita Wave and Baritza Encore Grinder and I'm researching youtube for advice on pour over brews.
どうもありがとうございます!
A huevo carnal
i also tried! very nice it worked from 1st attemp! i used a ligh roasted kenya by belgian mok roasters the kenya karumandi AA that i like very much as i filter cofee! also bought the new black hario tetsu model v60, (also use home my favorite v60 copper)on my first tryuing with the tetsu v60 n the method 4:6 the keny was great and sweet(of course kenya filter AA almost always is nice n sweet).. i used the hario tabbed filter as i prefer for v60 brew and the not tabbed i prefer on imersion(clever dripper&bonavita imersion dripper). i just remarked both times on 03:30 i had to cut the extraction drowdown was not complete as on videos of tetsu even i used the water tamp 92-93c and the more coarse grinding setting of my malhkoning vario home.. coffee was very nice i didnt have problem.. does anyone had the same example?
i use the same methods + same eqquipment and mine also doesn't finish by 3:30 , usually ends at 4.30, but the coffee is good, maybe we're pouring a bit too fast?
if i for example want to use 33g of coffee for 500ml, should i still use 45s intervals or more?
The hardest thing is to find the "best" grind setting imao. And the last 20% pour takes longer than 45 sec to go trough the coffee because its already kinda "thicker".
I need to watch this 3 to 4 times in a span of a week just to understand the mathematics needed to brew 4:6 method *jeez*
Yeah I feel like the English instructions aren't really helpful...he's saying things in way more detail
Philipp Yeo 2 well to be fair it took tea over a hundred years to come up with the teabag.
@@tonylawlor8833 didn't take counter strike players nearly that long haha!
😂😂😂
Is the methode can be use in other tools?like kalita wave,kono memon,and kalitta flat?
I'm loving this v60 method atm, but I'm also wondering if I can use this method with an Origami dripper. Will that be possible?
This has got to be the best general purpose V60 recipe out there. Some beans work really well at a much finer grind with 2-3 center pours, and some beans are awful with a recipe like that. But the 4:6 method has never resulted in a bad cup for me. Especially for my geishas.
Thanks for the guidance! I have a question about temperature of the water though. What would be the ideal temperature for medium roast?
What's a good reference on Hario Slim for the number of clicks? I heard i need it to coarser for his method.
Worth doing this in a Melitta pour over or does the V60's larger hole at the bottom make this work?
Does each pour have to be over a particular period of time? i.e at what speed?
Since I came across the amazing varieties offered by Bacha Coffee boutique here in Singapore and using drip method, I gave up drinking Nespresso. I drank Nespresso out of convenience even though I know it gave subtle aluminium after-taste. I no longer have the machine. Gave it away!
So, if we're using 20 grams of coffee & 300 grams of water, for a sweet/basic strength cup, we have:
(1) 0’ 00’’ : pour 40 gr
of water (or 50 gr)
(2) 0’ 45’’ : pour 80 gr
of water (or 70 gr)
(3) 1’ 30’’ : pour 60 gr of water
(4) 2’ 15’’ : pour 60 gr of water
(5) 3’ 00’’ : pour 60 gr
of water
(6) 3' 45'' : remove the dripper (or is it 3' 30''?)
Did I get this right?
Also, if the pouring process takes 10'' do I wait for 35'' for the next one or for 45''?
..isn't there a first pour to wet the filter to move paper taste and warm the cup or pot, and a second pour to bloom the ground and throw that away? ...I have been doing it wrong because I basically copy the over-pour at Starbucks..they fill it...wait and fill it again... if this is method to use for over-pour...how does it compare to Hario V60 Switch immersion ?
Hi Im a noob..hows the temperature do we need to have 100 degree Celcius?and how about the grind size for latina 600N?
Do you remove the dropper at 3:30 even if all of your brew water has not filtered through yet by that stage?
What do you with the water with this method. What should be the starting water temperature? And do you maintain it or will every subsequent pour have to be with slightly cooler water?