The 4:6 Method is a revolutionary hand-drip formula invented by Tetsu Kasuya that won him the coveted title as the 2016 World Brewers Cup Champion. The method gets its name by how the hot water is divided during the pouring stages—40% and 60%—which allows you to adjust the flavor and concentration of the coffee.
By following this method, you can control the taste simply by adjusting the formula rather than relying on experience, technique, or luck.
Tetsu created the 4:6 Method to make it possible for anyone to easily brew delicious coffee.
Not only is it easy to master, but the method is also practiced and recommended by top baristas and coffee lovers around the world for its ability to consistently produce excellent results.
When the 4:6 Method was introduced at the World Brewers Cup, it was recognized for its simplicity, innovation, and excellent taste. As a result, Tetsu won the competition and became the first Asian world champion.
Also, if you're using dark roast beans, which result in a relatively thick coffee, you should start with two pours to make the coffee thinner.
2016 World Brewers Cup champion and Philocoffea founder Tetsu Kasuya created the 4:6 Method using coarsely ground coffee beans. Generally speaking, coarse grounds (brighter flavor) or fine grounds (more robust flavor) can be used. If you want a lighter brew, use a coarser grind; if you want a thicker mixture, use a finer grind.
Use purified, soft water (30–50 mg/L hardness is recommended).
Avoid using freshly boiled water, as the water temperature is too high and produces a bitter taste.
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