Tetsu Kasuya 4:6 Method (basic)
Tetsu Kasuya · Pour-over
20 g → 300 g 1 : 15 93 °C 3:30 total Medium-coarse grind
Tetsu Kasuya's World Brewers Cup-winning 4:6 pour-over: five equal pours — the first 40% of the water tunes taste, the last 60% sets strength.
60 g120 g180 g240 g300 g
- 0:00first pour — sweetness phase60 g
- 0:45second pour120 g
- 1:30third pour — strength phase180 g
- 2:10fourth pour240 g
- 2:40fifth pour300 g
The original specifies a grind between medium-coarse and coarse; size carries the finer end of that range. Philocoffea publishes this method on a Japanese page and an English one, and they disagree on two pours: the Japanese original cues the fourth at 2:10 and the fifth at 2:40, the English translation at 2:15 and 2:45. This document follows the Japanese, which is the language the method was published in first.
Transcribed from World Brewers Cup 2016 winning method (Philocoffea) on 2026-07-01