- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Grind
- Medium-coarse
- Water at
- 92 °C
- Time
- 3:30
The method by which Tetsu Kasuya won the 2016 World Brewers Cup: five equal spills, the first two adjust the sweetness and acidity, the last three the intensity.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialHario V60The most popular drip cone of specialty coffee. Clean, bright and aromatic, in exchange for a little technique to the verter.€7–30approx.View on Amazon
- RecommendedManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.View on Amazon
- Recommended0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.View on Amazon
- OptionalSwan-neck kettleA kettle with a long and fine beak to pour slowly and accurately. Almost essential for manual drip.€25–200approx.View on Amazon
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The pour
Watch the scale, not the clock: each mark is the total weight in the server.
- 0:0060 g · Bloom
- 0:45120 g
- 1:30180 g
- 2:15240 g
- 3:00300 g
- The drawdown ends around 3:30
Method
Heat the water at about 92 ° C. Rinse the paper filter with hot water, throw it and put the V60 with the pitcher on the scale.
It grabs 20 g of coffee to medium-thick milling, put it in the filter and put the scale to zero.
0: 00: pour 60 g of water. 0: 45: pour another 60 g up to 120 g. These two spills (40% of the water) decide the taste.
If the first one is smaller than the second one comes out sweeter; if it is larger, more acid.
1: 30: pour to 180 g. 2: 15: up to 240 g. 3: 00: up to 300 g. These three discharges (60%) decide the intensity.
For a lighter cup, gather the water into two spills; for more intense, spread it into four.
By 3: 30, when you have leaked almost everything, remove the cone even if there is some water left. Remove the pitcher and serve.
Tips and warnings
- Tetsu Kasuya method, presented at the 2016 World Brewers Cup. This is our explanation of your quantities and times.
- The thick milling is key: with five spills, a fine milling is stuck and bitter.
- You see something I shouldn't be here for? Use "report" and we checked.
One last thing
Four parts of taste, six of intensity and no rush. If you like it, a ko‑fi is the sixth spill.