Tetsu's variation of his famous 4:6 method for the Hario Switch — first two pours closed (sweetness), last three pulses open (strength and clarity).
Tetsu Kasuya, World Brewers Cup champion 2016, is mostly known for his 4:6 method — a technique that splits the brew into the first 40% responsible for sweetness and acidity, and the last 60% responsible for strength. In 2022 he showed how the same principles can be applied to the Hario Switch.
The 4:6 principle in regular V60:
The first two pours (= 40% of water) control the balance between sweetness and acidity. The last three pulses (= 60% of water) control cup strength.
What the Switch adds:
Tetsu saw an opportunity to amplify the sweetness stage. Instead of two filtered pours, he closes the switch for the sweetness stage. This turns the first 40% from percolation into immersion — a method better at extracting sweetness than water passing through quickly. The last 60% remain open pulses, because there he wants the clarity and strength of a regular filter.
Two stages, two techniques:
Sweetness stage (0:00 - 1:30, switch closed):
- 60g at 0:00
- 60g at 0:45 (totaling 120g)
- Immersion lasts 1:30 — enough to extract sugars but not enough for bitter compounds
Strength stage (1:30 - 3:30, switch open):
- 60g at 1:30 (totaling 180g)
- 60g at 2:10 (totaling 240g)
- 60g at 2:50 (totaling 300g)
- Each pulse is regular percolation — builds strength while preserving clarity
Tuning to taste:
- Sweeter? Increase the first pour (e.g., 80g + 40g instead of 60+60)
- More acidic? Decrease the first pour (40g + 80g)
- Stronger? Use 4 pulses in the strength stage instead of 3
- Weaker? Use 2 larger pulses
The advantage: it takes the familiar 4:6 structure and the forgiveness of the Switch, and unites them. For beginners — easier than regular 4:6 because immersion forgives. For advanced — offers precise control over sweetness and strength independently.