# Tetsu Kasuya 4:6 Method: Complete V60 Recipe Guide

> A complete guide to Tetsu Kasuya's 4:6 Method for V60 pour-over. Learn how dividing the pour into five stages lets you control acidity, sweetness, and strength independently — and how to adjust each variable.

**Canonical URL**: https://coffee-guide.jp/en/recipe/advanced-v60-recipe-tetsu-kasuya  
**Category**: Coffee Recipes  
**Published**: 2026-05-24  
**Updated**: 2026-05-24  
**Author**: Coffee Guide Editorial  
**Tags**: v60, tetsu-kasuya, 4-6-method, pour-over  

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Tetsu Kasuya is a Japanese barista who won the 2016 World Brewers Cup (WBrC) — the first Asian competitor to win the event. The recipe he used, the **4:6 Method**, has since become one of the most widely adopted pour-over techniques among coffee enthusiasts worldwide.

What makes the 4:6 Method compelling isn't complexity — it's clarity. The recipe isolates flavor variables in a way that makes adjustments logical rather than intuitive.


### Tetsu Kasuya 4:6 Method: Complete V60 Recipe Guide

難易度: intermediate / 時間: 5分 / 分量: 1 serving

**材料**

- コーヒー豆:20g
- お湯:300ml（93℃）
- V60ドリッパー:1つ

**手順**

1. 材料を準備する
2. 抽出する
3. 仕上げて完成


## The Core Concept

The method divides your total water into two distinct phases:

- **First 40%** (2 pours): Controls **flavor profile** — the balance of acidity and sweetness
- **Last 60%** (3 pours): Controls **strength** — how concentrated the final cup is

This division means you can adjust taste and strength independently — changing the flavor character without changing the strength, or vice versa.

## Standard Recipe (20g / 300ml)

| Parameter | Value |
|-----------|-------|
| Coffee dose | 20g |
| Total water | 300ml |
| Ratio | 1:15 |
| Grind size | Slightly coarser than standard V60 |
| Water temperature | 93°C |
| Pour interval | 45 seconds |

## The Five Pours

| Pour | Amount | Cumulative | Purpose |
|------|--------|-----------|---------|
| 1st | 50ml | 50ml | Bloom + acidity |
| 2nd | 70ml | 120ml | Sweetness (completes 40%) |
| 3rd | 60ml | 180ml | Strength (1 of 3) |
| 4th | 60ml | 240ml | Strength (2 of 3) |
| 5th | 60ml | 300ml | Strength (3 of 3) |

Each pour is separated by 45 seconds. If the previous pour hasn't fully drained at the 45-second mark, pour anyway — the timing matters more than waiting for complete drainage.


### Brewing Recipe

**Method**: 4:6 Method (V60)  
**Total time**: 3:30–4:00

1. **Set up V60 with server. Rinse paper filter with hot water** — Discard rinse water; preheat server
2. **Add 20g of coffee; level the bed** — Use slightly coarser than standard V60 grind
3. **Zero your scale and start timer**
4. **Pour 1 (0** — 00): Pour 50ml in a circular motion from center outward:Complete the pour in about 10 seconds
5. **Wait 45 seconds — observe the bloom** — A big bloom means fresh beans
6. **Pour 2 (0** — 45): Pour 70ml evenly over the bed:First 40% (120ml) is now complete
7. **Wait 45 seconds (at 1** — 30)
8. **Pour 3 (1** — 30): Pour 60ml — begin the 60% phase:Three equal pours remain
9. **Pour 4 (2** — 15): Pour 60ml
10. **Pour 5 (3** — 00): Final 60ml to reach 300ml total
11. **All water should drain by 3** — 30–4:00:If it takes longer, go one step coarser next time


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## Flavor Adjustment: The 40% Phase

### Adjusting Acidity vs. Sweetness

Change the distribution of pours 1 and 2 while keeping the total (120ml) constant:

| Distribution | Effect |
|-------------|--------|
| Pour 1: 60ml / Pour 2: 60ml | More acidic and bright |
| Pour 1: 50ml / Pour 2: 70ml | Standard balance |
| Pour 1: 40ml / Pour 2: 80ml | More sweet, less acidic |

**Why this works**: The first pour extracts predominantly acidic and fruity compounds (early extraction). A larger first pour means a higher ratio of those compounds. A larger second pour shifts the ratio toward sweetness compounds that extract in the middle phase.


> 💡 **TIP**
>
> **Master the standard first**
> The power of the 4:6 Method is adjustment clarity — but only if you have a stable baseline to adjust from. Brew the standard recipe (50ml / 70ml / 60ml × 3) at least 5–10 times before changing anything. When your hands know the rhythm, adjustments become genuinely informative experiments.


## Strength Adjustment: The 60% Phase

### Controlling Body

Change the number of pours in the 60% phase while keeping the total (180ml) constant:

| Number of Pours | Pour Sizes | Effect |
|-----------------|-----------|--------|
| 2 pours (90ml × 2) | Larger | Fuller body, more concentrated |
| 3 pours (60ml × 3) | Standard | Balanced body |
| 4 pours (45ml × 4) | Smaller | Lighter body, more transparent |

**Why this works**: More, smaller pours keep the coffee bed more agitated throughout extraction, resulting in slightly higher extraction and more body. Fewer, larger pours are gentler.

## Grind Size

The 4:6 Method specifies **slightly coarser than standard V60 grind**.

### Why Coarser?

The five-pour structure already provides good agitation and contact. A coarser grind prevents over-extraction across the ~3:30–4:00 total brew time.

### Calibration by Brew Time

| Result | Adjustment |
|--------|-----------|
| Total brew time under 3:30 | Go slightly finer |
| Total brew time over 4:00 | Go slightly coarser |
| 3:30–4:00 | Grind is calibrated |

### Roast-Level Adjustments

| Roast | Adjustment |
|-------|-----------|
| Light | Fine end of the range (denser beans resist extraction) |
| Medium | Standard setting |
| Dark | Coarser (more porous structure extracts quickly) |

## Temperature

Standard: **93°C**

Adjust based on roast level:

| Roast | Temperature |
|-------|------------|
| Light | 92–96°C |
| Medium | 90–93°C |
| Dark | 85–90°C |

## Common Questions

### What if the water drains too fast between pours?

Go slightly finer. If it drains before 45 seconds consistently, the grind is too coarse for your specific setup.

### Can I scale the recipe?

Yes. Maintain the 1:15 ratio:
- 15g coffee → 225ml water (pours: 37.5ml / 52.5ml / 45ml × 3)
- 30g coffee → 450ml water (pours: 75ml / 105ml / 90ml × 3)

### What beans work best?

Light to medium single origins produce the clearest demonstration of the 40% adjustment. Ethiopian, Kenyan, and Colombian coffees — with pronounced sweetness and acidity — are excellent starting points.

## Why the 4:6 Method Works

Traditional pour-over involves pouring in one to three pours, with flavor adjustment happening through grind, temperature, and pour speed. These variables are hard to isolate and measure in the moment.

The 4:6 Method converts flavor adjustment into a **quantity decision**: how much goes in pour 1 vs. pour 2? This is easy to measure, easy to record, and easy to change systematically.

The result is a recipe where you can genuinely say "I made it more acidic by putting 10ml more in the first pour" — and verify that claim the next time.

## Summary

- **First 40% (2 pours)**: Controls flavor profile — more in pour 1 = more acidity; more in pour 2 = more sweetness
- **Last 60% (3 pours)**: Controls strength — more pours = lighter body; fewer pours = fuller body
- **45-second intervals**: Fixed timing reduces variables; let the quantity do the work
- **Total brew time 3:30–4:00**: Calibration target for grind size

The 4:6 Method is an excellent choice for anyone who wants to understand pour-over systematically — and for anyone who's frustrated by recipes that require "feel" rather than giving you clear levers to pull.

## Related Articles

- [Complete Guide to Brewing V60 Drip Coffee | Master the 4:6 Method](https://coffee-guide.jp/brewing/v60-drip-coffee-brewing-method-complete-guide)
- [Drip Coffee for Beginners: Equipment, Steps, and Tips for a Perfect Cup](https://coffee-guide.jp/brewing/beginner-drip-coffee)
- [Chemex Brewing Method Guide: Clean Coffee at Its Best](https://coffee-guide.jp/brewing/chemex-brewing-method-guide)
- [Coffee Blooming (Pre-Infusion) Guide: Purpose and Proper Technique](https://coffee-guide.jp/brewing/coffee-bloom-blooming-guide)
- [Pour-Over Coffee Timing Complete Guide: Bloom, Pours, and Extraction Time](https://coffee-guide.jp/brewing/pour-over-coffee-timing-complete-guide)


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