Best Pour Over Coffee Technique [4:6 Method] PLUS Texan Pecan Coffee Review

Do you want to make the most balanced, smooth pour over coffee easily at home? The 4:6 is a proven coffee pour over method that was made famous by Tetsu Kasuya, in 2016, when he won the 2016 World Brewers Cup Championship using this technique. It also has the advantage of customizing the sweetness and strength to your liking, making it perfect for everyone.

Purchase a Hario V60 Pourover kit HERE.

The 4-6 method begins by dividing the total water into 40% and 60%.

You pour the first 40% in two pours, and then decide how many pours you want to make for the last 60%. The first 2 pours decide the balance of the acidity and sweetness. The remaining number of pours will decide the strength of the coffee.

Using a Hario V-60:
20g dry coffee (coarse grind)
92c water 300ml (0.3ppm, PH 6.6)

45sec blooming (50ml)
70ml pour (wait until water is drained)
60ml pour (wait until water is drained)
60ml pour (wait until water is drained)
60ml pour (wait until water is drained)
lift the dripper

Let us know if you try this method or what your favorite method is!

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