Tetsu Kasuya's New "Multi-Pour" Method (2026): The 10-Pour, Super-Coarse V60 Recipe

Tetsu Kasuya's 10th-anniversary recipe throws out everything the competition scene is doing right now — fine grinds and two or three pours — and replaces it with a 45-click coarse grind and ten pours. The payoff is enormous body, syrupy sweetness, and almost no bitterness. Here's the full recipe, the reasoning, and how to actually pull it off at home.

TL;DR — the recipe at a glance

• Coffee: 20g, ground super coarse (Comandante C40 at 40-45 clicks — yes, really)
• Water: 300g at 95-96°C (1:15 ratio, same as the 4:6 Method)
• Pours: 10 pours of 30g each — 30-second bloom, then one pour every 15 seconds
• Dripper: Hario Neo is the perfect match, but a V60 works great (it's what Tetsu brews on day-to-day)
• Total brew time: ~3:30
• Best for: light and medium-light single origins. The high temperature makes it a poor fit for dark roasts.
• What you get: thick, syrupy mouthfeel and dominant sweetness that keeps opening up as the cup cools. Acidity takes a back seat.

If you just want the numbers, that's the whole thing. The why is where it gets interesting.

What is the Multi-Pour Method?

In his new video, Tetsu Kasuya — 2016 World Brewers Cup champion and the man behind the legendary 4:6 Method — calls this his "best recipe of 2026," and he's not being shy about it. He says he genuinely believes he could win another world title with it, and that it's worthy of marking the 10th anniversary of his championship.

The recipe doesn't have a settled name yet. Internally at Philocoffea they've been calling it the Multi-Pour Method; in the video Tetsu floats "Neo Brew" (because it pairs so well with Hario's Neo dripper) and jokingly "Click 45," then asks viewers to help name it. So if you've searched for any of those — the multi-pour recipe, the Neo recipe, the 45-click recipe, the new 4:6 — you're in the right place. They're all the same brew.

The one-line version of the concept: grind absurdly coarse, keep the water hot, and pour ten times to build body. Everything below explains why that works.

The full recipe, step by step

You'll need: 20g of freshly roasted light-roast coffee (rested a few days off the roast), 300g of water at 95-96°C, a capable grinder (Comandante C40 used here), a Hario Neo or V60, a scale, and a timer. A gooseneck kettle makes the small 30g pours far easier to control.

Grind super coarse. On a Comandante C40, that's 40-45 clicks — almost certainly coarser than anything you've used for pour over. Tetsu's own words: it looks like the grinder is about to fall apart. Start at 40 clicks; it's the more forgiving setting. Save 45 for when you want to experiment.

Then pour 30g every 15 seconds, ten times. The goal is to never let water pool — each pour should drain through before the next:

A few details worth bolding:

• Only the bloom gets 30 seconds. After that, it's a steady cadence of one pour every 15 seconds. A timer you can glance at — or a metronome app — genuinely helps.
• Keep it hot. 95-96°C is doing real work here (more on that below). This is the opposite of the "cool your water down" advice you'll see elsewhere.
• Expect a slow finish. Even with a grind this coarse, the bed starts to clog slightly near the end and the whole thing drains out around 3:30.

That last point is the magic trick, and it deserves an explanation.

Why it works: coarse grind, high heat, long time, many pours

For the last few years, competition pour over has trended toward fine grinds, fast extraction, and just two or three pours, with the whole brew finishing inside a minute and a half. The logic is sound: short contact time avoids the harsh, bitter, "negative" flavors that come from over-extraction.

Tetsu's pushback is the heart of this recipe, and it's a genuinely good argument: specialty coffee is additive, not subtractive. A short, clean brew avoids the negatives — but it also leaves a lot of the positive flavors in the grounds. "It's not about subtracting points," he says, "it's about adding points." A great cup isn't defined by the absence of bad flavor; it's defined by the presence of good flavor, and pulling that out takes time.

The problem with simply brewing longer is that long contact time on a normal grind gives you exactly those negatives. So Tetsu's fix is elegant: grind much coarser to slow extraction down, then crank the temperature back up to keep efficiency high. A 1:15 ratio at 45 clicks should, on paper, produce a watery cup well under 1% TDS. In practice this method hits around 1.3% — properly extracted, not weak at all.

And the ten pours aren't just for show. Every time water passes through the coffee bed, it dissolves compounds — and a lot of those compounds contribute to texture, not just flavor. More percolation cycles means more of them in the cup. That's why the mouthfeel comes out thick, viscous, almost syrupy, and why Tetsu and his co-host describe it getting "jelly-like" as it cools. The headline here isn't clarity or acidity — it's body. Tetsu reckons even seven or eight pours noticeably improve it, so this is the lever that matters most.

My take as a roaster

I've watched a lot of "new method" videos that are really just the old method with the timing nudged around. This one isn't. Re-framing the whole brew around mouthfeel instead of clarity is a real idea, and it's the most interesting thing Tetsu has put out since the 4:6.

Two honest caveats, though. First: the 45-click thing is a bit of a stunt. Tetsu himself admits 45 can come out thin depending on the coffee, and that 40 clicks is where it's "hard to fail." Treat 40 as the actual recipe and 45 as a party trick for beans with a lot to give. Second: ten pours is a lot of pours. If you're not paying attention you'll drift off the 15-second cadence and the brew falls apart. A metronome fixes it, but know what you're signing up for.

Where this method genuinely shines is on light, fruit-forward single origins — the kind of coffee that's bursting with flavor but can feel thin in the body. This recipe fills them out and makes them taste like they cost more than they did. That's not nothing.

When to use it (and when not to)

Reach for the Multi-Pour Method when:

• You're brewing a light or medium-light single origin and want maximum sweetness and body.
• You like a rounded, syrupy, low-bitterness cup that evolves as it cools.
• You enjoy the ritual — this is a hands-on, ten-pour sit-down brew, not a rushed morning method.

Skip it when:

• You're brewing a dark roast. 96°C water on dark beans will drag out bitterness — this isn't the recipe for that.
• You chase bright, punchy acidity. The trade-off Tetsu names directly: as sweetness becomes dominant, the intensity of the acidity drops. The fruit is still there, but it's quieter.
• You want to be out the door in 90 seconds. Use the Devil recipe on the Hario Switch instead.

Dialing it in

• Cup too weak or thin? Two fixes. Grind a touch finer (drop from 45 toward 40 clicks), or gently swirl the server during the brew to encourage extraction.
• Ten pours too fiddly? Drop to seven or eight. You'll still get most of the body benefit.
• No Hario Neo? You don't need one. The Neo's ribs distribute those small 30g pours evenly, which is why Tetsu loves it here — but a V60 is his everyday brewer and works great. Flat-bottom drippers are untested; if you try one, you're on the frontier.
• Grind size is the master dial. If you're new to brewing this coarse, our complete guide to coffee grind size walks through how grind drives extraction.

How it compares to Tetsu's other recipes

• vs. the 4:6 Method: Same 1:15 ratio (20g / 300g), but the 4:6 uses five pours and a moderate grind to balance sweetness, acidity, and strength. The Multi-Pour goes much coarser, much hotter, and doubles the pours to chase body and sweetness over balance. Tetsu calls it an evolution of the 4:6 — back then he'd concluded that splitting the later pours beyond three didn't help; now he thinks he just didn't test it hard enough.
• vs. the Hybrid / "Devil" Switch recipes: Those use the Hario Switch to combine immersion and pour over in one device. The Multi-Pour is a pure percolation, drip-the-whole-time method — no immersion phase. If you're a Switch person, our write-ups on the Devil recipe and the evolved Super Hybrid are the place to start.

Frequently asked questions

What is Tetsu Kasuya's new 2026 recipe? It's a V60/Neo pour-over method — provisionally called the Multi-Pour Method (also "Neo Brew") — that uses 20g of coffee, 300g of water at 95-96°C, a super-coarse grind, and ten 30g pours to produce a thick, sweet, low-bitterness cup. Tetsu released it to mark the 10th anniversary of his 2016 World Brewers Cup win.

What grind size and how many clicks on a Comandante? Very coarse — 40 to 45 clicks on a Comandante C40. Start at 40 for reliability; 45 is the extreme version and can run thin on some coffees.

What water temperature should I use? 95-96°C. The high temperature is essential to this recipe — it keeps extraction efficient despite the very coarse grind. That's also why it isn't suited to dark roasts.

Do I need a Hario Neo, or will a V60 work? A V60 works great and is what Tetsu uses most. The Neo's ribs just help distribute the small 30g pours a little more evenly.

How is it different from the 4:6 Method? Same 1:15 ratio, but a far coarser grind, hotter water, and ten pours instead of five. The 4:6 aims for balance; the Multi-Pour aims for body and sweetness.

What does it taste like? Dominant sweetness, a thick and almost syrupy body, very little bitterness, and a cup that keeps revealing more as it cools. The trade-off is reduced acidity intensity.

Try it with the right beans

This method was built for light, expressive coffee — so the bean choice matters as much as the technique. A bright, fruit-forward single origin is exactly what turns those ten pours into something syrupy and memorable.

Our single-origin lineup is roasted to order in Ajax and shipped fresh across Canada for precisely this kind of brewing — Wild Ember (Ethiopian, dark blueberry and chai spice) and Vitor (Brazilian, citrus and clean sweetness) are both naturals for the Multi-Pour Method. Grind coarse, keep the water hot, pour ten times, and let it cool a little before you judge it. That's when it gets crazy.