Coffee Equipment Reviews

How-to · Pour-over technique

Tetsu Kasuya's 4:6 V60 method (adjustable for strength and brightness)

By Andres Borrero Updated

Tetsu Kasuya's 4:6 method is the most-cited V60 recipe in specialty coffee after Hoffmann's. The idea: split your total water into a 40% portion (the first two pours, including bloom) that controls acidity/sweetness balance, and a 60% portion (the later 3 pours) that controls strength. You can adjust each half independently to dial in the cup you want.

Kasuya won the 2016 World Brewers Cup with the underlying principle and has documented the method in articles and YouTube videos. The recipe below is the standard 1:15 ratio at 20 g coffee — adjustable per the framework rules in the FAQ.

Source: Tetsu Kasuya, multiple articles and YouTube videos (2016-present). We summarise; the method is his.

Time required: 3 minutes 30 seconds · Applies to: Hario V60-02 Ceramic Dripper

The recipe

  • 20 g coffee, ground medium-coarse
  • 300 g water at 92°C / 198°F

What you'll need

Step-by-step

  1. Step 1

    Rinse filter, preheat the dripper, dose 20 g

    Standard V60 setup: paper filter in dripper, rinse with hot water, discard. Preheat the server. Add 20 g of coffee ground medium-coarse — Kasuya's grind is slightly coarser than Hoffmann's, to accommodate the longer total contact time of 5 pours.

    Place on scale, tare to zero.

  2. Step 2

    Pour 1 (bloom): 60 g water at 92°C, start timer

    Start the timer. Pour 60 g of water at 92°C in a circular motion to fully saturate the grounds. Kasuya uses 92°C — slightly cooler than Hoffmann's 96°C, which softens acidity slightly.

    Wait. No swirl, no stir.

  3. Step 3

    Pour 2: bring total to 120 g, at 0:45

    At 0:45, pour another 60 g of water — slow, controlled, in a spiral. Total in the brewer: 120 g. This completes the "4" portion (40% of total water = 120 g of 300 g).

    The first two pours control acidity. If your cup is too acidic, increase the second pour. If too flat / lacking brightness, decrease it.

  4. Step 4

    Pour 3: bring total to 180 g, at 1:30

    At 1:30, pour 60 g more (total 180 g). The "6" portion has begun — these three pours control strength. More water across the three later pours = stronger; less = weaker (and shorter brew time).

  5. Step 5

    Pour 4: bring total to 240 g, at 2:15

    At 2:15, pour 60 g more (total 240 g).

  6. Step 6

    Pour 5: bring total to 300 g, at 3:00 — drawdown completes around 3:30

    At 3:00, pour the final 60 g (total 300 g). Let the V60 finish draining — drawdown completes around 3:30.

    If your finish time is significantly off (<3:00 or >4:00), adjust grind one step in the right direction next brew. Keep the pour schedule consistent.

  7. Step 7

    Need the right gear?

    The 5-pour schedule is functionally impossible without a gooseneck kettle that holds temperature — Kasuya's 92°C and the 45-second intervals are part of the method. See our best gooseneck kettle for V60 pour over for the catalog pick. A scale with built-in timer is also non-optional here; our best scale for AeroPress and V60 brewing guide covers what to look for without spending Acaia money.

Common mistakes to avoid

  • Skipping the 45-second intervals and pouring continuously — the pause is what lets each pour's extraction stage complete before the next. Continuous pouring negates the 4:6 framework.
  • Adjusting both the 4 and the 6 sections at once when the cup is off — the method is designed for independent adjustment. Change one at a time, taste, then change the other if needed.
  • Grinding too fine "to compensate for the longer brew" — Kasuya's recipe is medium-coarse on purpose. Finer grind clogs the bed and the timing falls apart.
  • Using 96°C+ water and then wondering why the cup tastes harsh. Kasuya's 92°C is intentional; don't copy Hoffmann's temperature here.

Frequently Asked Questions

How do I adjust this recipe for a brighter / more acidic cup?

Within the 4 (first 120 g) section: reduce the second pour (e.g. bloom 60 g + 50 g instead of 60 g + 60 g). Less water in the early phase emphasises bright top notes. For a sweeter / less acidic cup, increase the second pour (e.g. bloom 50 g + 70 g).

How do I adjust for a stronger cup?

Within the 6 (later 180 g) section: split the same total across fewer pours (e.g. three 60 g pours becomes two 90 g pours) — fewer pours = less time in contact, more concentrated. Or reduce total water (e.g. 280 g instead of 300 g) at the same dose.

Is this better than Hoffmann's recipe?

Different goals. Hoffmann's is "the best one-cup": one recipe that works well for most beans without thinking. Kasuya's is a framework you adjust per bean. For a single daily cup, Hoffmann. For weekly bean rotation where you want to tune each one, Kasuya. We use both.

Can I use the 4:6 method with Chemex or Kalita?

Conceptually yes — the framework (40% controls acidity, 60% controls strength) generalises. Practically, the longer drawdown of Chemex and the flat bed of Kalita change the timing. You'd need to recalibrate the intervals. Easiest is to use Kasuya's structure on V60 and let other brewers have their own recipes.

What grinder do I need for this recipe?

A burr grinder capable of consistent medium-coarse particle size. Comandante, 1Zpresso JX/JX-Pro, Timemore Chestnut, or Baratza Encore all work well. Blade grinders or low-quality burr grinders produce too many fines and the 5-pour structure clogs.

Last reviewed: . We update this guide when the manufacturer publishes new maintenance documentation or when community consensus on best practice shifts.