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The basic theory behind Tetsu's 4-6 method focuses on the amount of water poured for the first time; this effectively defines the sour or sweet taste of coffee. If you use more water, coffee will produce more acidity. If you use less water, coffee will produce more sweetness.
Water is divided into 40% and 60%.
Two glasses of wine poured for the first time accounted for 40%.
To increase the acidity, increase the proportion of water when you pour the wine for the first time
To increase sweetness, reduce the proportion of water when you pour it for the first time
The remaining water (60% of the total) is divided into three equal pours at the desired concentration ratio (usually 1:15-1:17).
Pour the water before it is poured at once.
Timing is basically irrelevant as long as you dial correctly, but planned numbers are the key to managing the technology.
Personally, I like the control provided by this method, because it is rare to see such accurate recipes.
If you want to see the secret of victory in absolute use as a starting point, take a look at this:
4-6 method formulation of TETSU
92C (197.6F) water temperature
20g coffee-300g water (1:15 ratio)
Rough grinding
0.33PPM / 6.6PH water (close to distilled water)
Completion time-3:30
Upside down
First = 50g (42% of 120g = 40%)-less moisture in the proportion, target sweetness
Second = 70g (58% of 120g = 40% of the total)-40% of the total filled
Remaining water = 180g / 3 = 60g / time
Third = 60g
Fourth = 60g
Fifth = 60g
END
