4:6 Method

Parameters

Parameter	Recommended Range / Standard	Functionality & Impact
Ratio (Powder:Water)	1:15 (e.g., 20g : 300g) as starting point.	Primary control for Strength/Body. Lower ratio (1:13) \(\rightarrow\) Thicker. Higher ratio (1:18) \(\rightarrow\) Lighter.
Water Temperature	85°C to 96°C (Adjust by Roast Level).	Primary control for Extraction Efficiency. Higher Temp (92°C+) \(\rightarrow\) Light Roast (extracts acid/sweetness). Lower Temp (85°C) \(\rightarrow\) Dark Roast (prevents bitterness).
Pour Structure (4:6)	40% Water (120g): Divided into 1-2 pours (incl. bloom).	Flavor Adjustment. Smaller first pour \(\rightarrow\) Sweeter. Larger first pour \(\rightarrow\) More Acidic.
Pour Structure (4:6)	60% Water (180g): Divided into 2-3 pours.	Strength Adjustment. Fewer pours \(\rightarrow\) Stronger body. More pours \(\rightarrow\) Lighter body.
Time Control	45-second intervals between each pour start.	Ensures proper drawdown and even extraction.
Total Brew Time	Approx. 3:30 (from first pour to final drip).	Exceeding 4:00 often indicates over-extraction/fines issue.
Fines Management	Sift or minimize agitation.	Fines cause slow flow (clogging) and contribute bitterness (over-extraction). Use a stable, thin stream.

Note

The 4:6 method achieves precision by separating the control of flavor (first 40%) and strength (last 60%). Consistency relies on strict adherence to the 45-second interval and careful temperature matching to the roast level.