Ingredients

   
20g coffee beans
300g water

Grind

   
Remi (conventional burrs) ~2.75 revolutions from zero
Lagom Mini 2 (Mizen 48MS) +15 dots from zero

Grind coarser than typical pour over — closer to French press. The 4:6 method uses a coarse grind with multiple pours.

Steps

  1. Pre-rinse the V60 filter with hot water. Discard rinse water. Add grounds.

  2. Heat water to 199°F for light roast, 190°F for medium, 181°F for dark.

  3. Start timer. Pour 60g water slowly in a concentric circle over 10 seconds.

  4. At 0:45, pour 60g water.

  5. At 1:30, pour 60g water.

  6. At 2:15, pour 60g water.

  7. At 2:45, pour 60g water.

  8. Drawdown should complete around 3:30.

Analysis

Brew ratio: 1:15 (20g coffee to 300g water)

Component Amount Ratio
Coffee (dry dose) 20g 1
Brew water 300g 15
Absorbed by grounds (~2×) ~40g —
Coffee in the cup ~260g —

1:15 sits in the standard filter window (1:15–1:17) — a balanced cup, neither concentrated nor watery. The grounds retain roughly twice their dry weight, so ~40g of your 300g never reaches the cup; that retention is why the drink is ~260g, not 300g. Tighten toward 1:15 for more body, open toward 1:17 for a lighter, tea-like cup — the dose sets strength, the pour schedule sets the balance of sweetness vs. acidity.

Notes

  • This is Tetsu Kasuya’s 4:6 method. The first 40% of water (pours 1–2) controls sweetness vs. acidity. The last 60% (pours 3–5) controls strength.
  • To make it sweeter, make the first pour smaller and the second pour larger (e.g., 50g then 70g). To increase acidity, do the opposite (e.g., 70g then 50g).
  • To increase strength, split the last three pours into four (e.g., four 45g pours). To decrease strength, combine into two (e.g., two 90g pours).
  • Scaling: multiply the coffee dose by 15, then divide into 5 equal pours. For 30g coffee: five 90g pours = 450g total water.
  • The coarser grind is intentional — it compensates for the multiple pours and prevents over-extraction.