The 4:6 Method by 2016 World Brewers Cup champion Tetsu Kasuya splits 300g of water into two parts over 20g of coarse coffee. The first 40% — poured in two goes — sets the flavor axis (more water early for acidity, less for sweetness), while the final 60% across three pours controls strength. The coarse grind and slow-draining V60 keep extraction even and forgiving, aiming not at one loud note but a fully balanced, sweet-and-bright cup.