The 4:6 Pour Over Method
"The 4:6 method is a adaptable pour-over technique that separates water into portions to control sweetness, acidity, and body."
Alternative Brewing
Tips & Preparation
- The 4:6 method divides the total water into 40% and 60% portions.
- The first 40% (120g) is split into two pours to control sweetness and acidity.
- Smaller bloom, bigger second pour: more sweetness.
- Larger bloom, smaller second pour: more acidity.
- Equal pours: balance.
- The remaining 60% (180g) is poured in one, two, or three pours to control body.
- Single pour: light body.
- Two pours: medium body.
- Three or more pours: heavy body.
- Common mistakes: inconsistent pouring (use a gooseneck kettle) and wrong grind size (adjust to match brew time).
- Advanced technique: temperature profiling (experiment with different water temperatures for different pours).
Recipe Steps
0:00
Bloom with 40g of water and let it completely run out and almost dry.
0:40
Rest for 40 seconds to allow the grinds to get fully saturated.
1:20
Second pour with 80g of water and let it run almost dry.
1:50
Pour the remaining 180g of water in one, two, or three consecutive pours, letting it run almost dry between each pour.
3:30
Total brew time should be around 2:30 to 3:30 minutes.
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