Mastering the 4:6 Method: A Balanced Approach to Pour-Over Coffee

Brewing coffee is both an art and a science, and the 4:6 method offers a structured yet flexible way to refine your pour-over experience. Designed to highlight both sweetness and clarity in your cup, this method breaks the brewing process into two main phases, allowing for more control over how your coffee tastes. Whether you’re a beginner or a seasoned home brewer, learning this method can elevate your coffee to new heights.

Understanding the Basics of the 4:6 Method

The 4:6 method is a pour-over brewing technique that divides your total water into two parts: 40% of the water is used to control the sweetness and acidity, while the remaining 60% controls the strength and balance. The beauty of this method is its simplicity and adjustability. You can alter the flavor profile of your brew by changing the timing and volume of each pour within these two stages.

This method works best with a medium grind and a gooseneck kettle for precision pouring. Water temperature, ideally between 195°F and 205°F, should also be monitored for optimal extraction.

Preparing Your Equipment and Ingredients

Start by heating your water and rinsing your filter to remove any paper taste and preheat your brewer. Measure out your coffee and grind it to a medium consistency—similar to the texture of table salt. Use a scale to ensure accuracy, as the coffee-to-water ratio is crucial for balance. A common starting point is 15 grams of coffee to 240 grams of water, though you can scale the recipe up or down as needed while keeping the ratio and pour structure intact.

Place the ground coffee into your dripper and level it for even extraction. Once your water is ready and your setup is in place, you’re ready to begin brewing.

The First 40%: Adjusting Sweetness and Acidity

This phase of the method is about influencing the taste characteristics—particularly sweetness and acidity. Pour 40% of your total water (in our example, that would be 96 grams) in small increments, divided into one, two, or three pours.

If you use a single pour during this stage, you’ll generally bring out more sweetness. Multiple pours (two or three) tend to highlight acidity. Timing also plays a role: slower pours extract more sweetness, while faster ones bring out a brighter, more acidic profile.

The first pour should also be your “bloom” phase—pour just enough water (typically double the weight of your coffee dose) to saturate the grounds and allow gas to escape. Wait about 30 to 45 seconds before moving on to your next pour(s) in this phase.

The Final 60%: Controlling Strength and Balance

Once the initial 40% of the water has been poured, the remaining 60% determines the overall strength and body of the coffee. In our example, you’ll now pour the remaining 144 grams of water. Divide this into two or three pours, depending on how full-bodied or clean you want the cup to be.

Fewer pours in this stage usually lead to a richer, heavier brew, while more pours tend to create a lighter, more refined cup. Be mindful of your pouring speed—consistency is key to achieving even extraction. Try to finish pouring within a total brew time of around three to three and a half minutes, though this may vary slightly depending on your grind size and filter material.

Fine-Tuning the Method to Your Taste

The beauty of the 4:6 method is in its flexibility. You can easily adjust your number of pours, pour timing, and water distribution to create a coffee that suits your preferences. For example, if a brew feels too acidic, you might reduce the number of pours in the first 40%. If it tastes too strong, try increasing the number of pours in the last 60% to encourage a lighter cup.

Keep a journal of your brews to track what changes affect the final taste. Over time, you’ll become more attuned to how different variables influence your coffee, and you’ll be able to dial in your perfect cup with precision.

Conclusion: A Balanced and Customizable Brew

The 4:6 brewing method is an excellent technique for those looking to explore the finer nuances of their coffee. By thoughtfully separating the brew into stages and understanding how each affects flavor, you gain more control over your coffee than with a standard pour-over approach. Whether you enjoy a sweet, full-bodied cup or a light, crisp one, the 4:6 method gives you the tools to craft coffee to your exact taste—one thoughtful pour at a time.