Pour over with Tetsu kasuya method
Tetsu Kasuya introduced a formula to customize our pour by adjusting the brewing time. He splits the amount of water into two parts: the first part is used to control the contrast between sweetness and acidity, while the second part is used to control the strength. This method is known as the 4:6 method.
The 4:6 method involves dividing the water portion into two parts. The first part is used to control the sweetness vs acidity of the coffee, while the second part is used to control the strength. The basic formula for this method is 2 pours for the first part and 3 pours for the second part.
To increase sweetness: Adjust the first pour: Decrease the portion of the initial pour.
To increase acidity: Adjust the first pour: Increase the portion of the initial pour.
To create a stronger cup of coffee: Adjust the second pour: Increase the number of pours from three to four.
To create a weaker cup of coffee Adjust the second pour: Decrease the number of pours from three to two.