Tetsu Kasuya, Unique Coffee Brewing Methods
Tetsu Kasuya, the 2016 World Brewers Cup champion, has developed a unique coffee brewing method known as the “4:6 Method.” This method focuses on adjusting the ratio of coffee and water during the brewing process to achieve different flavor profiles. Here’s a step-by-step guide to making coffee using Tetsu Kasuya’s 4:6 Method:
Ingredients and Equipment:
- Freshly roasted coffee beans
- Coffee grinder
- Coffee scale
- Pour-over brewer (e.g., Hario V60)
- Filter paper
- Mug or coffee server
How To Make Tetsu Kasuya Recipe
Start by boiling water in the kettle. Allow it to cool slightly, aiming for a temperature between 92-96°C (198-205°F). This temperature range is ideal for extracting flavors from coffee without scorching the grounds. While the water is heating, measure your coffee and water. Tetsu Kasuya’s 4:6 Method involves dividing the brewing process into two stages, using different water-to-coffee ratios for each stage. For example, if you have 20 grams of coffee, divide it into two portions: 12 grams for the first stage and 8 grams for the second stage. Similarly, divide your water into two portions: 240 grams for the first stage and 160 grams for the second stage.
Grind your coffee beans to a medium-coarse consistency. The grind size should resemble sea salt. After that pre-wet the filter paper in your pour-over brewer with hot water. This helps to remove any papery taste and warms up the brewer. Afterward place the brewer on top of your coffee server or mug and add the coffee grounds to the filter. Then start the timer and pour the first stage of water, starting from the center and spiraling outward in a circular motion. Pour the 240 grams of water over the coffee grounds. The goal is to saturate all the grounds evenly without letting the water drip through the filter too quickly.
Firstly allow the coffee to bloom for around 45 seconds. During this time, the coffee will release carbon dioxide, and the grounds will rise and expand. Afterward the blooming phase, pour the remaining water for the first stage, aiming to finish pouring around the 1:15 mark on your timer. Adjust your pouring speed to achieve this goal. Use a gentle, controlled pour to maintain consistent agitation of the coffee bed.
Secondly once the first stage is complete, allow the water to drain through the coffee bed. Then Start the second stage by pouring the remaining 160 grams of water. Again, pour in a circular motion, but this time focus on pouring closer to the center of the brewer.
Thirdly maintain a steady pouring speed and finish pouring around the 2:30 mark on your timer. Let the water drain completely, ensuring all the coffee has passed through the filter. Remove the brewer, discard the filter, and enjoy your cup of coffee.
Tetsu Kasuya’s 4:6 Method allows you to adjust the flavor profile of your coffee by controlling the water-to-coffee ratio during each stage. Experiment with different ratios and brewing times to find your preferred taste. Remember to use freshly roasted beans, grind just before brewing, and maintain precise measurements for consistent results.