Tetsu Kasuya · World Brewers Cup 2016

The 4:6 Method

A V60 pour-over technique with two independent controls — flavor in the first 40%, strength in the last 60%.

Water Volume

ml

20g coffee

Flavor profile

Body

Pour rhythm

Flavor (40%) Strength (60%)

Brew steps · 93°C water · wait 30s between each pour