I replied to one of the comments below with this explanation, but figured everyone should enjoy it: 4:6 method coffee Ratio= 1 part coffee : 15 parts water For my explanation, I will use 24 grams coffee. Leave 45 seconds between each pour. Average sweetness/acidity; regular strength- First pour: 72 grams water Second pour: add 72 grams water, 144 total Third pour: add 72 grams water, 216 total Fourth pour: add 72 grams water, 288 total Fifth pour: add 72 grams water, 360 total Higher sweetness, less acidity; lower strength- First pour: 48 grams water Second pour: 96 grams water, 144 total Third pour: add 108 grams water, 252 total Fourth pour: add 108 grams water, 360 total Lower sweetness, higher acidity; higher strength- First pour: 96 grams water Second pour: 48 grams water, 144 total Third pour: add 54 grams water, 198 total Fourth pour: add 54 grams water, 252 total Fifth pour: add 54 grams water, 306 total Sixth pour: add 54 grams water, 360 total You can mix and match pours 1-2 with 3-6 to achieve different balances. Personally, I usually make High Sweetness, Low Acidity, Regular Strength. So, I’ll pour totals 48, 144, 216, 288, 360. But learn the technique, and you can adjust to your own preference.
How does it help anyone to say it "controls" the sweetness if you dont give any instruction on how to control anything...? appreciate the video but his is quite frustrating...
th-cam.com/video/wmCW8xSWGZY/w-d-xo.html If this helps, the creator of this method also created a video describing how you are able to control the sweetness based on how you pour. 4:6 The "4" part controls the sweetness while the "6" part controls the strength. In the video, he also provides a chart to show how to divide your pours
Why/how does the first pour control acidity, the second control sweetness, and the subsequent affect strength? Also, why isn't this called 2:2:2:2:2 or something (or 1:1:1:1:1, I guess)?
The 4:6 method: 40% of the water in 2 pours and 60% in 3 -5 pours. For sweeter coffee make the 1st pour < 2nd pour. For more acidity make the 1st pour > the 2nd. For stronger coffee add the remaining 60% of the water in 4 or 5 pours.
4:6 method coffee Ratio= 1 part coffee : 15 parts water For my explanation, I will use 24 grams coffee. Leave 45 seconds between each pour. Average sweetness/acidity; regular strength- First pour: 72 grams water Second pour: add 72 grams water, 144 total Third pour: add 72 grams water, 216 total Fourth pour: add 72 grams water, 288 total Fifth pour: add 72 grams water, 360 total Higher sweetness, less acidity; lower strength- First pour: 48 grams water Second pour: 96 grams water, 144 total Third pour: add 108 grams water, 252 total Fourth pour: add 108 grams water, 360 total Lower sweetness, higher acidity; higher strength- First pour: 96 grams water Second pour: 48 grams water, 144 total Third pour: add 54 grams water, 198 total Fourth pour: add 54 grams water, 252 total Fifth pour: add 54 grams water, 306 total Sixth pour: add 54 grams water, 360 total You can mix and match pours 1-2 with 3-6 to achieve different balances. Personally, I usually make High Sweetness, Low Acidity, Regular Strength. So, I’ll pour totals 48, 144, 216, 288, 360. But learn the technique, and you can adjust to your own preference.
@@jamesrael9557 wow... Wow... You are so good! Thanks for the very detailed explanation! I'll give it a shot and definitely will get the taste I want for the picture is clear from you! 🤩🙏🏼
I replied to one of the comments below with this explanation, but figured everyone should enjoy it:
4:6 method coffee
Ratio= 1 part coffee : 15 parts water
For my explanation, I will use 24 grams coffee.
Leave 45 seconds between each pour.
Average sweetness/acidity; regular strength-
First pour: 72 grams water
Second pour: add 72 grams water, 144 total
Third pour: add 72 grams water, 216 total
Fourth pour: add 72 grams water, 288 total
Fifth pour: add 72 grams water, 360 total
Higher sweetness, less acidity; lower strength-
First pour: 48 grams water
Second pour: 96 grams water, 144 total
Third pour: add 108 grams water, 252 total
Fourth pour: add 108 grams water, 360 total
Lower sweetness, higher acidity; higher strength-
First pour: 96 grams water
Second pour: 48 grams water, 144 total
Third pour: add 54 grams water, 198 total
Fourth pour: add 54 grams water, 252 total
Fifth pour: add 54 grams water, 306 total
Sixth pour: add 54 grams water, 360 total
You can mix and match pours 1-2 with 3-6 to achieve different balances. Personally, I usually make High Sweetness, Low Acidity, Regular Strength. So, I’ll pour totals 48, 144, 216, 288, 360. But learn the technique, and you can adjust to your own preference.
it would have been great if you put a link to original recipe or explain how to dial-in acidity, sweetness and strength of a cup.
How does it help anyone to say it "controls" the sweetness if you dont give any instruction on how to control anything...? appreciate the video but his is quite frustrating...
th-cam.com/video/wmCW8xSWGZY/w-d-xo.html
If this helps, the creator of this method also created a video describing how you are able to control the sweetness based on how you pour. 4:6
The "4" part controls the sweetness while the "6" part controls the strength. In the video, he also provides a chart to show how to divide your pours
Why/how does the first pour control acidity, the second control sweetness, and the subsequent affect strength? Also, why isn't this called 2:2:2:2:2 or something (or 1:1:1:1:1, I guess)?
watch this video instead to get the full explanation.
th-cam.com/video/wmCW8xSWGZY/w-d-xo.html
The 4:6 method: 40% of the water in 2 pours and 60% in 3 -5 pours. For sweeter coffee make the 1st pour < 2nd pour. For more acidity make the 1st pour > the 2nd. For stronger coffee add the remaining 60% of the water in 4 or 5 pours.
What temperature?
Can you make good V 60s with water from a Zero Water filter?
What grind size are you using on the Baratza encore? Can’t seem to dial it in
Look up a video on how to calibrate the encore. I had issues before til I calibrated from coarse>neutral
@@belatorius3442 On what setting did you had the encore after recalibration?
Nice mug 👍
Why is it called 4:6 method ?
What if I wish to get more sweetness and less strength of coffee?
search for the original 4:6 method. the creator explains.
4:6 method coffee
Ratio= 1 part coffee : 15 parts water
For my explanation, I will use 24 grams coffee.
Leave 45 seconds between each pour.
Average sweetness/acidity; regular strength-
First pour: 72 grams water
Second pour: add 72 grams water, 144 total
Third pour: add 72 grams water, 216 total
Fourth pour: add 72 grams water, 288 total
Fifth pour: add 72 grams water, 360 total
Higher sweetness, less acidity; lower strength-
First pour: 48 grams water
Second pour: 96 grams water, 144 total
Third pour: add 108 grams water, 252 total
Fourth pour: add 108 grams water, 360 total
Lower sweetness, higher acidity; higher strength-
First pour: 96 grams water
Second pour: 48 grams water, 144 total
Third pour: add 54 grams water, 198 total
Fourth pour: add 54 grams water, 252 total
Fifth pour: add 54 grams water, 306 total
Sixth pour: add 54 grams water, 360 total
You can mix and match pours 1-2 with 3-6 to achieve different balances. Personally, I usually make High Sweetness, Low Acidity, Regular Strength. So, I’ll pour totals 48, 144, 216, 288, 360. But learn the technique, and you can adjust to your own preference.
@@jamesrael9557 wow... Wow... You are so good! Thanks for the very detailed explanation! I'll give it a shot and definitely will get the taste I want for the picture is clear from you! 🤩🙏🏼
you should learn the actual recipe before making a video about it
and also use the right v60 Filter and paper
encore video??