The 4:6 method, my way
The 4:6 method splits the water into two parts. The first 40 percent controls sweetness and acidity. The last 60 percent controls strength.
My version for 20 g of coffee and 300 g of water:
- 0:00 — 50 g
- 0:45 — 70 g (total 120 g)
- 1:30 — 60 g (total 180 g)
- 2:15 — 60 g (total 240 g)
- 3:00 — 60 g (total 300 g)
A smaller first pour gives me more acidity. A bigger first pour gives more sweetness. With light roasts I prefer the sweet side.
The two changes: I use a coarse grind, coarser than for my normal V60 recipe, and water at 92 °C instead of boiling. My kettle overshoots, so I wait thirty seconds after it clicks off.
It is a forgiving recipe for mornings when I am not fully awake.