Tetsu Kasuya 4:6 Method (basic)

Tetsu Kasuya · Pour-over · Hario V60 02

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.

1. 0:00first pour — sweetness phase60 g
2. 0:45second pour120 g
3. 1:30third pour — strength phase180 g
4. 2:10fourth pour240 g
5. 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