Hopefully I'm getting this right: 20g of coffee 80g of ice 150g of water 0:00 - 30g (give it a little shake) 0:40 - 60g 1:10 - 90g 1:40 - 120g 2:10 - 150g
@TetsuKasuya2 жыл бұрын
Perfect.
@thelevicole2 жыл бұрын
@@TetsuKasuya awesome! I've been using the 4:6 method for a year now, and it's seriously the best pour over recipe I've ever had. Thank you for making this video, and all the others, and making the method public. :)
@hangy101 Жыл бұрын
Thank you for this summary. I found I have already used similar method to make milk coffee for months. After pouring over it will be about 120 strong coffee liquid. Add more 180g (no more than 240g) to the coffee, we will have a nice cup of coffee milk.
Tetsu, Is the grind different from the original 4:6 recipe? Finer or coarser? Thank you! I just tried it for the first time and it's very refreshing!
@painpeace3619 Жыл бұрын
Coarse, like table salt. Which grinder do you have?
@coln1000 Жыл бұрын
@@painpeace3619 Baratza Encore. I do a grind size of 28 for the original hot 4:6 recipe, which is what Baratza recommends for a French Press. When I put the text from this video through Google Translate, it translates to medium coarse, and the original recipe's translation is just coarse, so I assume its a slightly finer grind for this one vs the original?
Hello everyone. How many click on comandante ? Btw Im using tetsu san dripper, the one that he design for 4:6 methode. Is this recipe can be used with that?