Coffee 4 6 Method

The first 2 pours decide the balance of the acidity and sweetness. You pour the first 40 in two pours and then decide how many pours you want to make for the last 60.

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The first 40 you pour in 2 pours.

Coffee 4 6 method. The remaining number of pours will decide the strength of the coffee. The 4 6 method begins by dividing the total water into 40 and 60. While coffee strength for 60 of water.

It s so simple isn t it. What makes this process unprecedented is the splitting of the water quantities allowing the barista to control the sweetness of the finished product. 4 6 pour over method by tetsu kasuya.

If you wse more water in first pour it increases acidity. Similar to the french press method. 4 6 represents the quantity of water and when it s contributed to the pour.

Before we begin here s what you need. What is the 4 6 brew method. The first 2 pours determine the balance and the sweetness.

It is a method where you divide water you are using to brew the coffee into 40 and 60. The last 60 you decide the number depending on the strength you want. The first 40 of water adjusts the sweetness and acidity.

In this method you use three times the amount of water to the coffee grounds split between five different pours. In the 4 6 method you can adjust the taste by diving the water into a 40 60 ratio.

A Coffee Brewing Theory 4 6 Method Invented By Tetsu Kasuya World Brewers Cup 2016 Champion Youtube Coffee Brewing Brewing Brewers

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