The 4:6 Method

The first 40% of water controls sweetness vs. acidity balance; the remaining 60% controls concentration. Less water in the first pour = more sweetness. Splitting the 60% into more pours = stronger coffee.

Hot Coffee Recipe

• 20g coffee : 300g water (1:15 ratio), 3:30 total
• 40% stage: 50g + 70g (sweetness emphasized)
• 60% stage: 3 pours of 60g each, 45-second intervals

Iced Coffee Recipe

• 20g coffee : 150g water + ice
• Same splitting method with half the water
• Stir well after extraction

Philosophy

"This method may not look professional, but it's really delicious and simple. Anyone can try it."

Kasuya developed this method so customers could make great coffee at home. A clean finish with lingering sweetness marks a good cup.