Tetsuya Kasuya

Tetsuia V60

The 4:6 method that won the 2016 World Brewers Cup. Controls sweetness and acidity independently across 5 pours.

300 ml

200 Sweet zone 280–400 ml 500

Coffee 20 g

Water 300 ml

Temperature 92 °C

Ratio 1:15

Grind Medium-fine

Steps · 5

01 Bloom — 50 ml 0:45

02 1st pour — 120 ml 1:15

03 2nd pour — 180 ml 2:00

+ 2 steps