Tetsu Kasuya 4:6 Method Explained: Control Acidity and Sweetness
Learn the Tetsu Kasuya 4:6 V60 method. Split water 40/60 to dial in acidity, sweetness, and strength with simple, memorable pour ratios.
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Learn the Tetsu Kasuya 4:6 V60 method. Split water 40/60 to dial in acidity, sweetness, and strength with simple, memorable pour ratios.
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Master James Hoffmann's V60 pour-over method with precise water temperature, grind size, and 4:6 timing for consistently balanced, sweet coffee at home.