Original method

Tetsu Kasuya 4:6 Method.

Name: Tetsu Kasuya — 4:6 Method
Total time: 210 s
Yield: 1 cup
Cuisine: Coffee
Ingredients: 20g coffee; 300g water at 92°C

Review the parameters and pour schedule, or start the guided timer.

Recipe setup

Coffee

20g

Water

300g

Ratio

1:15

Temperature

92°C

Grind

coarse

Target

3:30

0:00
Bloom — first 40%
Pour to 50g. Let bloom until 0:45.
Scale target · 50g
0:45
Second 40% pour
Add 70g to reach 120g total, then let the bed drain until 1:30.
Scale target · 120g
1:30
First 60% pour
Add 60g to reach 180g total, then let the bed drain until 2:15.
Scale target · 180g
2:15
Second 60% pour
Add 60g to reach 240g total, then let the bed drain until 3:00.
Scale target · 240g
3:00
Final 60% pour
Add the final 60g to reach 300g total.
Scale target · 300g
3:30
Lift dripper
At 3:30, lift the dripper from the server.