TMRW Coffee · Pour-Over Timer

Tetsu Kasuya's 4:6 Method — 2016 Champion

This method adjusts the balance of sweetness/acidity and strength using a 40/60 water-split ratio.

Parameters

  • coffee: 20g
  • water: 300g
  • ratio: 1:15
  • temperature: 199°F/93°C for light roast, 181°F/83°C for dark roast
  • grind: Medium-coarse

Equipment

  • Hario V60 Dripper
  • Hario V60 Paper Filters
  • Hario V60 Server
  • Stagg EKG Electric Kettle
  • Hario Scale
  • Ode Grinder

Preparation

  1. Rinse your filter and preheat the brewer
  2. Add ground coffee and level the bed

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