Nav: Home > Coffee >

Four-Six Method Pour-Over Coffee: Grind Size, Time Parameters & Principles

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, The specific operations of the "Four-Six Method" have been largely made public (as will be outlined below). As the brewing technique of past World Coffee Brewers Championship winners, this method has generated considerable discussion and learning interest. The "Four-Six Method" is an exceptionally easy-to-understand and practical brewing approach.

The 4:6 Method: A Champion's Brewing Technique

The specific operations of the "4:6 Method" have been largely disclosed (and will be outlined below). As the brewing method of previous World Brewers Cup champions, this method has garnered significant discussion and learning interest.

Understanding the 4:6 Method

The "4:6 Method" is an extremely easy-to-understand and practical brewing approach. Its brewing parameters are comprehensive and rigorous, allowing one to brew a delicious cup of coffee simply by following the data, even without deep understanding of coffee extraction theory. For those who want to understand hand-drip coffee extraction theory, this method offers valuable insights.

The inventor of the "4:6 Method," Tetsu Kasuya, aimed to create a method that "allows anyone to brew delicious coffee." Therefore, this method is very simple and doesn't require stable water pouring skills or high-level comprehension abilities. Simply follow the parameters, and you'll achieve consistent success.

According to Tetsu Kasuya's explanation of the 4:6 Method: "Divide a single brew into five equal pouring segments, with each segment containing 3 times the coffee amount; the first and second segments account for 40% of the total water, determining the coffee's flavor direction (balance between acidity and sweetness). The third, fourth, and fifth segments make up 60% of the total water, determining the coffee's texture intensity (body)."

Specific Parameters

Filter: Hario V60
Coffee amount: 20g
Total water: 300ml
Grind size: Hand-drip coarse grind (50% pass-through rate on #20 sieve)
Water temperature: 92°C
Pouring interval: 45 seconds (including pouring time)
Duration of each pour: 5-7 seconds

Brewing Process

First pour: 60ml (45s interval)
Second pour: 60ml (45s interval)
Third pour: 60ml (45s interval)
Fourth pour: 60ml (45s interval)
Fifth pour: 60ml (Wait for coffee to finish dripping, approximately 3 minutes 40 seconds)

Why This Method Never Fails

Let's analyze why this method ensures success. The most crucial factor is the grind size. Many beginners fail at brewing coffee because of over-extraction. This method uses an surprisingly coarse grind - FrontStreet Coffee uses a grind with 80% pass-through rate on #20 sieve for light roast coffee, while the 4:6 Method uses 50%, which greatly improves compatibility.

To compensate for the slower extraction with coarse grinding, the method extends the coffee extraction time. Have you noticed why each pour is spaced 45 seconds apart? This is because with a 50% sieve pass-through rate, 40-45 seconds is the time it takes for water to completely drain from the filter cup. Pouring the next segment after the water has drained ensures very consistent results.

The Theory Behind 4:6 Method

The theory behind the "4:6 Method" is that in a single coffee brew, the first 40% determines flavor, while the last 60% determines texture. The advantage of this approach is that it addresses several uncertain factors: time control and pouring technique. The 4:6 Method specifies the timing of pours, while the pouring technique can be mastered with basic water control skills.

The segmented pour amounts in the 4:6 Method are not fixed. For example, changing the ratio between the first and second pours can adjust acidity and sweetness. Using 50ml for the first pour and 70ml for the second can enhance sweetness, while using 70ml for the first pour and 50ml for the second can increase acidity. The secret lies in the fact that coffee grounds can only absorb twice their weight in water, so excess water from the first pour will flow into the lower pot "under-extracted." The extraction that should have occurred in the first pour is left to the subsequent pours, creating noticeable acidity.

Adjusting Coffee Body

Similarly, the last 60% controls the coffee's body, which can be adjusted by changing the number of pours. For a lighter texture, you can divide the last 60% into two segments of 90ml each (fewer pours). For a fuller body, you can split the 60% into four segments of 45ml each (more pours).