The 4:6 method, created by 2016 World Brewers Cup champion Tetsu Kasuya, divides the water into two parts — 40% and 60% — so you can dial in flavour and strength independently. Read Tetsu’s tutorial for the full background.

How the 4:6 method works

The first 40% of the water — poured in two additions — sets the balance between acidity and sweetness. A smaller first pour followed by a larger one leans sweeter; two even pours keep the cup brighter and more balanced. The remaining 60% controls strength: more, smaller pours make a stronger, more intense cup, while fewer, larger pours make it lighter.

A balanced starting recipe

With 20 g of coffee and 300 g of water, the simplest balanced version is five even 60 g pours, one every 45 seconds. That is the sequence below.

Adjusting to taste

Want more sweetness? Make the first pour ~50 g and the second ~70 g. Prefer brightness? Keep the first two pours even at 60 g each. For a stronger cup, split the final 60% (180 g) into three pours instead of two; for a lighter one, use a single large pour. In the Timer.Coffee app these are sliders, and the pour timings update automatically.

Coffee amount (g): 20.0
Water amount (ml): 300.0
Water Temperature: 95.0°C / 203.0°F
Grind size: Medium-coarse
Brew Time: 00:03:45

Preparation: Rinse filter & pre-heat V60. Pour in coffee grounds. Set on the scales and zero out.
0:00 First pour: add 60.0g of water (start of the 40% phase).
0:45 Second pour: add up to 120.0g — this finishes the 40% and sets acidity vs sweetness.
1:30 Third pour: add up to 180.0g — the 60% phase begins, controlling strength.
2:15 Fourth pour: add up to 240.0g.
3:00 Fifth pour: add up to 300.0g, then let the bed draw down.
3:45 Drawdown should be complete.