Tool · pour schedule
Pour schedule generator
Enter a dose and a ratio and this tool writes out a timed pour table: when to start each pour, how much to add, and what the scale should read after it. It follows two published structures, Tetsu Kasuya’s 4:6 method and the bloom-plus-pulses pattern of a Kalita Wave guide, and a built-in timer walks you through the brew.
Timed pour table
| # | Start | Pour | Add | Scale reads |
|---|---|---|---|---|
| 1 | 0:00 | first 40% | 60 g | 60 g |
| 2 | 0:45 | first 40% | 60 g | 120 g |
| 3 | 1:30 | last 60% | 60 g | 180 g |
| 4 | 2:15 | last 60% | 60 g | 240 g |
| 5 | 2:45 | last 60% | 60 g | 300 g |
| – | 3:30 | remove dripper | – | – |
Water = 20 g × 15 = 300 g · first 40% = 120 g as 60 + 60 g · last 60% = 180 g in 3 equal pours of 60 g · times: Philocoffea
Press start as the first water hits the coffee.
4:6 · first 40% = water × 0.4 in two pours (equal, or 5:7 / 7:5 of it)
4:6 · last 60% = water × 0.6 in 1, 2 or 3 equal pours
Kalita · bloom (g) = bloom multiple × dose (2–3 × dose)
Kalita · each pour (g) = (water − bloom) ÷ pours; pour k starts at bloom wait + (k − 1) × interval
Scale targets are cumulative and rounded to the nearest gram, so the last row always equals the total water; each “add” is the difference between two targets. The 50:70 and 70:50 options are HARIO Europe’s 50 ml and 70 ml opening pours turned into fractions (5/12 and 7/12 of the first 40%), so they scale with the dose.
How the 4:6 schedule works
Tetsu Kasuya won the 2016 World Brewers Cup on a ceramic Hario V60; Wikipedia’s champions table lists his recipe as 20 g of coffee to 300 mL of water at 92 °C, a 3:00 extraction, “Kasuya’s 4:6 method”. The method divides the water into two parts:
- The first 40%, in two pours, adjusts sweetness against acidity. Philocoffea: a first pour smaller than the second gives a sweeter cup, a larger one a brighter cup. HARIO Europe gives the same direction: more water in the first pour for more acidity, less for more sweetness.
- The last 60% sets strength. Philocoffea: one pour for a lighter cup, two for stronger, three for stronger still, which it recommends; for dark roasts, start with two.
Philocoffea writes the ratio as 1:15 and the pour size as the coffee weight × 3, so 20 g of coffee becomes five 60 g pours and 300 g of water. It suggests water at about 93 °C for light roasts, 88 °C for medium and 83 °C for dark, and medium-coarse to coarse grind.
Published schedules side by side
| Recipe | Coffee : water | Pours (start · amount) | End |
|---|---|---|---|
| Kasuya 4:6, Philocoffea | 20 g : 300 g (1:15) | 0:00 · 60 g, 0:45 · 60, 1:30 · 60, 2:15 · 60, 2:45 · 60 | remove dripper 3:30 |
| Kasuya 4:6, HARIO Europe | 20 g : 300 ml (1:15) | 0:00 · 50 ml, 0:45 · 70, 1:30 · 60, 2:10 · 60, 2:40 · 60 | remove V60 3:30 |
| Seattle Coffee Gear, Kalita Wave | 20 g : 300–340 ml (1:15–1:17) | bloom 40–60 ml (2–3× dose), wait 30–45 s; then 3–4 additions every 20–30 s | 3–4 min total |
| WatchHouse, Kalita Wave | 16 g : 260 g (≈1:16.3) | 0:00 · 40 g bloom, 0:30 · to 150 g, 1:10–1:20 · to 260 g | 3:00–3:30 |
| Stumptown, Kalita Wave | 21 g : 345 g (≈1:16.4) | 0:00–0:10 · 60 g, 0:45–1:00 · to 200 g, 1:00–2:00 · 25–50 g pulses to 345 g | 2:45–3:00 |
| Hario UK, staged V60 | 15 g : 250 g (≈1:16.7) | 0:00 · 45 g bloom, wait 30–45 s; to 150 g, pause until the bed drops; to 250 g | 2:30–3:00 |
Ratios marked ≈ are our arithmetic from each recipe’s grams. Milliliters are read as grams.
- Philocoffea 4:6 (20 g : 300 g): five 60 g pours at 0:00, 0:45, 1:30, 2:15, 2:45; dripper off at 3:30 (dark line).
- HARIO Europe 4:6 (20 g : 300 ml): 50, 70, 60, 60, 60 ml at 0:00, 0:45, 1:30, 2:10, 2:40; off at 3:30.
- WatchHouse Kalita Wave (16 g : 260 g): 40 g bloom, 110 g from 0:30 (to 150 g), 110 g from 1:10–1:20 (to 260 g); done 3:00–3:30 (shaded block).
- Stumptown Kalita Wave (21 g : 345 g): 60 g bloom, 140 g from 0:45 (to 200 g), then 145 g in 25–50 g pulses from 1:00 to 2:00 (dashed block, pulse count not given); done 2:45–3:00.
The Kalita Wave mode
Kalita’s own “Kalita style” page says the Wave series lets water through quickly and pairs well with a short bloom, but gives no grams or times. The tool’s defaults therefore come from Seattle Coffee Gear’s Kalita Wave product guide, a US retailer’s: 1:15 to 1:17 by weight, a bloom of 40–60 ml or two to three times the coffee weight, a 30–45 second wait, then three or four additions every 20–30 seconds, for 3–4 minutes in all. The tool reads “every 20–30 seconds” as start-to-start. The defaults (20 g at 1:16, 2.5× bloom, 30 s wait, three pours 30 s apart) sit inside those ranges and put the last pour at 1:30.
Roaster recipes for the same dripper use fewer, larger pours. WatchHouse adds two pours after a 40 g bloom; Stumptown one large pour and then small pulses. To mimic WatchHouse, set 16 g, ratio 16.25, bloom 2.5×, two pours, 30 s wait and 40 s between pours; the tool then gives 0:00 · 40 g, 0:30 · to 150 g, 1:10 · to 260 g.
Where the sources disagree
- 4:6 timings. Both versions start pours at 0:00, 0:45 and 1:30 and remove the dripper at 3:30, but HARIO Europe pours the last two at 2:10 and 2:40, Philocoffea at 2:15 and 2:45. Wikipedia lists Kasuya’s competition brew as a 3:00 extraction.
- The opening split. Philocoffea’s basic recipe pours 60 + 60 g; HARIO Europe pours 50 + 70 ml, the “sweeter” direction in both sources’ own rules.
- Times for fewer pours. Philocoffea describes one or two final pours but times only the three-pour version. The tool keeps the published clock times and marks them †; Philocoffea’s rule is to pour again only when the water has almost fully drained, and to change the grind if the timing does not fit.
- Kalita Wave totals. Seattle Coffee Gear gives 3–4 minutes, WatchHouse 3:00–3:30, Stumptown 2:45–3:00. Hario UK’s staged V60 finishes in 2:30–3:00. WatchHouse’s list says 240 ml of water while its pour schedule ends at 260 g; the table follows the schedule.
Using the table at the kettle
- Weigh the dose, grind it and level the bed; place everything on the scale and tare.
- Press Start timer as the first water touches the coffee. The current row is highlighted and the line under the timer says what comes next.
- Pour to the scale reads figure, not the add figure; this stops rounding or overshoot from building up.
- If the water is still well above the bed when the next pour is due, wait for it. Both 4:6 sources and Hario UK tie the next pour to the bed draining, not only to the clock.
- Note the finish time. A brew that runs long or short of the recipe’s end time is a grind question first, as the grind size chart explains.
For ratio choice and pulse weights without times, see pour-over ratio; the full methods are in the V60 guide and the Kalita Wave guide.
Sources
- Philocoffea — How to make coffee using the 4:6 brewing method (7 Mar 2022: 1:15, five pours of dose × 3, 0:00 / 0:45 / 1:30 / 2:15 / 2:45, remove at 3:30; 93 / 88 / 83 °C by roast)
- HARIO Europe — Tetsu Kasuya, V60 Ambassador (6 Feb 2023: 20 g : 300 ml, 92 °C, 50 / 70 / 60 / 60 / 60 ml at 0:00 / 0:45 / 1:30 / 2:10 / 2:40, remove at 3:30)
- Wikipedia — World Brewers Cup (secondary: 2016 champion Tetsu Kasuya, Hario V60 ceramic, 20 g : 300 mL at 92 °C, 3:00 extraction, 4:6 method)
- Kalita Co., Ltd. — Kalita style (カリタ式): the Wave series lets water through quickly and suits a short bloom; no gram or time schedule given
- Seattle Coffee Gear — Kalita Wave glass dripper product guide (1:15–1:17, bloom 40–60 ml or 2–3× the coffee, wait 30–45 s, 3–4 additions every 20–30 s, 3–4 min total)
- WatchHouse — Kalita Wave brew guide (16 g, 40 g bloom for 30 s, to 150 g from 0:30, to 260 g from 1:10–1:20, 3:00–3:30 total)
- Stumptown Coffee Roasters — Kalita Wave brew guide (21 g : 345 g, 60 g bloom in the first 10 s, to 200 g by 1:00, 25–50 g pulses to 345 g by 2:00, done 2:45–3:00)
- Hario UK — How to brew coffee with Hario V60 coffee dripper (16 Sept 2026: 15 g : 250 g, 45 g bloom for 30–45 s, to 150 g, pause, to 250 g, 2:30–3:00 total)