TETSU KASUYA – JAPAN (WORLD BREWERS CUP 2016 CHAMPION )


TETSU KASUYA - JAPAN (WORLD BREWERS CUP 2016 CHAMPION )
    Inspirasi untuk pecinta manual brewing *khususnya V60 , silahkan dicoba metode " four, six " nya untuk referensi dirumah.
    
    Inspiring for manual coffee brewing lovers *especially V60, please try the method of "four, six" it for your reference at home.

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    23 Comments

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    1. Brilliant method. If you don't have a good grinder like a ek43, it is very hard to get full extraction. This method has allowed me to get coffee coming out of a 10 buck hand grinder being as sweet as from an ek43. Interestingly, the difference between ek43 and cheep grinder was minimal using this method. This is because probably fue to much less fines when grinding coarse in a cheep grinder

    2. The funny things that i currently realized is his contender was really hell competitive, such as chad wang, stathis, and etc.
      And this guy just simply stand up with no music, talking about his brew method innovation like in whole presentation without looking another aspect.
      I wonder how great the coffee that he served to the judges.

    3. his normal recipe on 4:6 method is

      on 00:00 pour 50gr water for 45sec.
      on 00:45 another 70gr(total 120)
      on 01:30 pour another 60gr(total 180gr)
      on 02:10 pour another 60gr(total 240gr)
      on 02:45 pour another 60gr(total 300gr)

      40& (decides sweet&accidity)
      the 60& (decides the brew strenght)

      for extra light n light roast 96c

      leave every pour to dry completely even if you are out of time….
      coarse grind needs long contact(not to be weak on taste)

    4. am i the only one to hear he used (vapor distilled) or (vapor purified) water 00.3ppm on 92c water tamp? small diffrences on purified with distilled especially on 00,3ppm seems they didnt add the missing minerals at the end as a lot of time happens with multi stage filtration… perhaps R.O also is possible(multi stages reverse osmosis)so he played with water 00,3 tds if i didnt hear wrong on the video…

    5. you can divide as you like the 4:6 (50,70, 3×60)(50,70,2×90)(50,70,60,80,40) also he used water 00,3 ppm tds for sweet cup n low accidity 0n 92c…i worked all combinations personnaly worked all times for me… the trick is you leave every pour to dry before you pour the next even if you are out of time(doesnt matter at all otherways you are coarse you need long time brew)..anyone with personall experience on tetsu 4:6 that he liked also?

    6. 《考え方》

      ・全注湯量(使う豆量の3倍の湯を5回に分け注ぐ)を前半(1,2投目)40%と後半(3,4,5投目)60%に分け、前半で味(酸と甘味のバランス)、後半で濃度を調整する。

      ・味調整において、より甘さを出したい場合は1投目を減らし、その分2投目を増やす。より酸味を引き出したい場合はその逆。

      ・濃度調整において、より薄くしたい場合は後半60%部分の投数を減らし、その分1投毎の注湯量を増やす。より濃くしたい場合はその逆(ただし本メソッドは元々濃くなりやすい特性があるため、さらに濃くしたいというケースは早々ないと考えられる)。

      ・前半40%(1.2投目)は45秒間隔、後半60%(3,4,5投目)からは40秒,35秒と間隔を減らして、開始から3分30秒経過時点でドリッパーを外す。

      豆20gの場合

      0:00    60g (50g)〈70g〉

      0:45    120g 

      1:30    180g  【210g】

      2:10    240g  【300g】

      2:45    300g  【注湯しない】

      3:30    ドリッパー外す

      豆15gの場合

      0:00    45g (35g)〈55g〉

      0:45    90g

      1:30    135g  【157.5g】

      2:10    180g  【225g】

      2:45    225g  【注湯しない】

      3:30    ドリッパー外す

      ※ (    )   ←より甘くしたい場合

       〈  〉 ←より酸味を出したい場合

       【   】 ←より薄くしたい場合

    7. He said he was going to do three more pours of 60g each, but only did two more. I’m curious about how he could leave out the third pour, and still win. That’s a pretty huge mistake. Did anyone else catch this?