Description
Check out the Google Sheets calculator here (all you need to do is make a copy to your Google account, enter amount of grams used, and select desired settings):
https://rhinofeed.com/blog/tetsu-kasuya-4-6-method-calculator/
The 4:6 method, or 40:60 method of coffee brewing, invented by World Brewers Cup 2016 Champion Tetsu Kasuya, is a style of coffee brewing that is used with the V60 pour-over coffee brewer.
This method utilizes a courser grind size, as well as more frequent pours (roughly every 45 seconds). This is not only a unique way of brewing but useful for those who may not have a coffee grinder that allows them to reach a finer grind.
The Tetsu Kasuya method requires 15 times the amount of water to coffee grounds. It also splits up the pour into 40% and 60% of the water. The first 40% of water is split between two pours. The amount of the pour differs depending on if you would like a sweeter, balanced, or more acidic cup. The last 60% of water is split up into four, three, or two pours, depending on if you would like a less strong, balanced, or stronger coffee.
If you are like me, you would like to experiment with this method of brewing. However, you do not want to do the math yourself. I have created a calculator in Google Sheets to simplify the experience and calculate exactly how much water you need to add during each pour. It also totals up the amount of water by a pour timeline so that you can adjust the right grind size. The ideal ending brew time for this method is 3:30, however this may be difficult to hit precisely if your coffee grinder is not consistent (like mine).
Have fun experimenting!
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