Kasuya 4:6 Method

published by Priya Nair@bean307

Scale this recipe

Coffee (g)

1:15

Water (ml)

Adjust either value — the other updates automatically to keep the ratio locked.

Brew timeline

Play

Brew method V60

Ratio 1:15

Coffee (g) 20 g

Water (ml) 300 ml

Water temp 92 °C

Total brew time 3:30

Grind: Medium-coarse

Water (ml)

Cumulative water poured over time

Bloom 0:00

to 60 ml(+60 ml)

Pour in a slow spiral, center to edge, to saturate evenly.

Wait 0:15

to 60 ml

Let it sit undisturbed.

Pour 0:45

to 120 ml(+60 ml)

Wait 1:00

to 120 ml

Let it sit undisturbed.

Pour 1:30

to 180 ml(+60 ml)

Wait 1:45

to 180 ml

Let it sit undisturbed.

Pour 2:15

to 240 ml(+60 ml)

Wait 2:30

to 240 ml

Let it sit undisturbed.

Pour 3:00

to 300 ml(+60 ml)

Wait 3:15

to 300 ml

Let it sit undisturbed.

Drawdown 3:30

to 300 ml

Drawdown should be finishing around now — adjust grind size next time if it's much faster or slower.

Notes

Invented by Tetsu Kasuya, winner of the 2016 World Brewers Cup. The first 40% of the water (2 pours) tunes sweetness and acidity; the last 60% (3 pours) tunes strength. This is the 'balanced' version — 5 even 60g pours every 45s. To bias toward more acidity, make the first pour smaller than the second (e.g. 50g then 70g); reverse it for more sweetness.

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Comments (1)

Rafael@rafaxe Aug 23, 2026

asdasdas