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.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:45 | 50ml | 1st Pour (Sweetness)0:00 – Pour 50ml. Sweetness phase of the 42%/58% split. | 17% |
| 0:45-1:30 | 70ml | 2nd Pour (Acidity)0:45 – Pour 70ml. Total to 120ml (40%). | 40% |
| 1:30-2:10 | 60ml | 3rd Pour (Strength)1:30 – Pour 60ml. | 60% |
| 2:10-2:40 | 60ml | 4th Pour (Strength)2:10 – Pour 60ml. | 80% |
| 2:40-3:30 | 60ml | 5th Pour (Strength)2:40 – Pour 60ml. Remove dripper at 3:30. | 100% |