In the third year of his career, Tetsu Kasuya won the “2016 World Brew Championship” with participants from 36 different countries. It currently continues its training and product development activities on coffee in many different countries, especially in Japan. The “4:6 Brewing Method”, which he created, allows coffee lovers and baristas of all levels to brew coffee easily.

How to Brew Coffee with the 4:6 Method?

This new method used by Tetsu Kasuya was created with the main theme of “Anyone can brew delicious coffee”.

1. Wet the paper with hot water.

2. Divide the total amount of water to be used in brewing into 40% and 60%.

Example :

Ground Coffee (Medium Roasted): 20g

Water: (88 ⁰C): 300ml

*The amount of water should be 15 times the amount of coffee to be used.

• Set your preferred grinding coarseness. (You can change this grinding thickness so that the water flow ends within your total brewing time.) • The purpose of the first pour is to ensure that the ground coffee is completely wet.

• Do not proceed to the next pour until the water flow is completed.