as a beginner in brewing coffee and as a barista. i am really glad that people like you exist, and share ideas to improve each cup of coffee to be at its best. i am doing this method a few weeks ago and the results are amazing. i hope you won't get tired of teaching people like us with your techniques and ideas in brewing coffee. may god bless you abundantly.
This method is almost the base of every pour over method competition right now. The 4:6 method by Tetsu will forever be immortalized because of how versatile it is.
I’ve struggled to make consistently good-tasting coffee since I began exploring pour over recently. It is easy to get overwhelmed by all of the variables at play, but the framework you’ve provided for the 4:6 method is refreshingly simple and seems super versatile. I’m going to give it a shot! Thank you for the detailed walkthrough!
I was so happy to find your Ytube channel and see you are now posting videos. I am a big fan and want to thank you for sharing your 4:6 method for everyone to enjoy. I am a fairly new coffee hobbyist/enthusiast and learning to brew coffee at home and for family and neighbors - even co-workers. Your 4:6 method is one my favorites and want to let you know how much I enjoy it. I look forward to watching other videos. Thank you again and take care.
With some experiments, I've found the 4:6 method requires a good grinder, since using multiple pours is more likely to choke the draw down and that cheap grinders perform significantly worse at coarser settings. I also noticed some coffee beans are softer, and are more likely to produce more fines which can contribute to the the stalling problem.
Thank you for sharing your knowledge with us. I had given up but you helped me finally understand how to brew a delicious coffee. I am now enjoying and exploring coffee more than ever!
I've been brewing my coffee using your 4:6 method since 5 years. It took some time to adjust it to my flavor preferences. I use 20 g of a bit finer grind size than you. Just fine to finish brewing at about 4 minutes. Thanks to that I have more concentrated beverage, which I like. I use 300 ml of water at 90 degrees Celsius and medium roasted coffee. I brew in 5 pours. Mostly my first pour is 70 ml, the second is 50 ml (because I quite enjoy acidity notes in my coffees). Sometimes I want to have more sweetness out of a specific coffee and then my first pour is 50 ml and the second one is 70 ml. Sometimes I want to have a balanced taste and in that case the first pour is 60 ml and the second one is also 60 ml. Then I always do 3 another pours 60 ml each to have the most concentrated beverage. Your 4:6 method is genius, Tetsu! It makes every coffee taste delicious and everybody can adjust it to his/her personal flavor preferences. As you say, everybody must try it. And start from the basic method, then adjust it to your preferences. It's simple and once I discovered how to adjust to my flavor preferences I stopped searching for different brewing methods in Hario V60 02. It's my daily driver and I brew my coffee as described almost everyday. Thank you and keep up the good work! Cheers from Poland! 😎👌
Thanks for your easy but profound recipe. Very interesting to converting brewing time to grinding level. 🤔 Most of all, your mindset of developing the easy method of delicious coffee brewing for anybody and anywhere including even at home. Cheers!
i have tried your method by watching your World Champion video and also the Hario video.. but I did not get good results. Now this video is more clear. Especially you talk about the whole process should be that at 3.5 minutes it is completely drained, at most 4 minute. Also this time you show us the grind size. So i will try this method again. Thank you so much for sharing your hardwork with us!
