RESEP V60 4:6 METHOD TETSU KASUYA!

Fugol Coffee Roasters

20 Mar 202215:31

Summary

TLDRIn this video, John from Nyafuu Gofi explores the Tetsu Kasuya brewing method, which became famous after Kasuya won the 2016 World Brewers Cup. The method involves a precise 40/60 water distribution across five pours, designed to control sweetness and strength in coffee. John demonstrates this technique using Papandayan Yellow Bourbon coffee, discussing its pros and cons. He also reflects on Kasuya's impact on the coffee brewing community. The video encourages viewers to try the method themselves and engage with the channel for more coffee-related content.

Takeaways

😀 Tetsu Kasuya is a well-known Japanese coffee brewer who won the 2016 World Brewers Cup, making his brewing method famous.
📅 Tetsu introduced the '4:6 method,' which divides the brewing process into 40% and 60% parts, controlling sweetness and strength of the coffee.
☕ The 4:6 method involves 40% of the water to control sweetness and acidity, while 60% controls the strength of the coffee.
📐 The method uses a ratio of 1:15, where 20g of coffee is brewed with 300ml of water, split into five pours.
🔧 Tetsu Kasuya uses coarse grind size, which requires more extraction time to achieve the desired flavor balance.
⏳ Each pour takes around 40 seconds, with specific timing to control the extraction and flavor profile of the coffee.
🍊 The resulting coffee often has citrusy and juicy characteristics, influenced by factors like grind size and brewing technique.
🛠 Adjusting grind size can optimize the brewing method, with finer grinds enhancing the body and strength of the coffee.
🥇 Tetsu’s method became a trend in the coffee world, inspiring many baristas, especially those from the 2015-2016 era.
🧑‍🍳 The method is especially effective for coffees with high sweetness, helping to balance acidity and achieve a heavier, juicier body.

Q & A

Who is Tetsu Kasuya and why is he well-known in the coffee community?
-Tetsu Kasuya is the 2016 World Brewers Cup champion from Japan. He became famous for introducing a new coffee brewing method known as the '4:6 method,' which has since gained popularity for its simplicity and effectiveness.
What is the 4:6 method introduced by Tetsu Kasuya?
-The 4:6 method is a coffee brewing technique that divides the water pouring process into two main parts: 40% of the water controls sweetness and acidity, while the remaining 60% controls strength. The method is known for its simplicity and precision in controlling the coffee's flavor profile.
Why did Tetsu Kasuya choose to develop this specific brewing method?
-The method allows precise control over the coffee's acidity, sweetness, and strength by adjusting the water distribution during brewing. The first 40% of the water emphasizes sweetness and acidity, while the final 60% influences the coffee's strength, resulting in a balanced cup.
What were the key factors that contributed to Tetsu Kasuya's victory in the World Brewers Cup?
-Tetsu Kasuya's victory was attributed to his innovative 4:6 method, which was a novel approach to coffee brewing at the time. His meticulous technique and the consistency of his brews impressed the judges and set a new trend in the coffee industry.
How is the 4:6 method applied in terms of water distribution during the brewing process?
-The method involves five pours: the first two pours (making up 40% of the total water) are focused on controlling acidity and sweetness, while the last three pours (the remaining 60%) focus on controlling the coffee's strength. Each pour is measured and timed precisely.
What are some potential challenges when using the 4:6 method?
-One challenge is finding the right grind size for the coffee. Coarser grinds, which are often recommended, can sometimes result in a thinner body if not adjusted correctly. Additionally, timing and water temperature must be carefully managed to avoid under or over-extraction.
Why is grind size important when using the 4:6 method?
-Grind size is crucial because it affects the extraction rate of the coffee. A coarser grind, which Tetsu Kasuya often recommends, requires a longer extraction time to achieve the desired balance of flavors. Adjusting the grind size can fine-tune the coffee's body and strength.
How does Tetsu Kasuya's personal story relate to his interest in coffee brewing?
-Tetsu Kasuya's interest in coffee brewing began after he was diagnosed with diabetes, which forced him to stop drinking sugary drinks like Coca-Cola. Coffee, which has a similar appearance to Coca-Cola, became a substitute, and this led him to explore coffee brewing more deeply.
Is the 4:6 method suitable for all types of coffee beans?
-The 4:6 method works best with coffee beans that have a naturally high sweetness, as the method is designed to enhance this aspect. For beans with lower sweetness, adjustments to the grind size and water distribution might be necessary to achieve the desired flavor profile.

Outlines

00:00

🌟 Introduction to Tetsu Kasuya's Coffee Brewing Method

The speaker introduces Tetsu Kasuya, a renowned Japanese coffee brewer who won the World Brewers Cup in 2016. Tetsu is famous for his innovative coffee brewing method known as the '4:6 method,' which divides the brewing process into two parts: the first 40% controls sweetness and acidity, and the remaining 60% controls strength. The speaker shares personal anecdotes about discovering Tetsu's method during a coffee competition in Dublin and highlights the significance of Tetsu's contribution to coffee brewing.

05:02

☕ Trying the Tetsu Kasuya Brewing Method with Papandayan Yellow Bourbon

The speaker discusses preparing to test Tetsu Kasuya's 4:6 method using Papandayan Yellow Bourbon coffee beans. They recall their own experience competing in a coffee competition using these beans and the advice they received not to use them, which resulted in not reaching the finals. The speaker describes the characteristics of the coffee, such as its natural anaerobic processing and flavor profile, and expresses a mix of anticipation and nostalgia as they prepare to brew using Tetsu's method.

10:04

🔄 Brewing Process and Observations

The speaker meticulously explains the brewing process using the Tetsu Kasuya method, including the timing and measurements for each pour. They reflect on the slow extraction process, which allows for better interaction between water and coffee grounds. The speaker notes that the method is designed to optimize the brew's flavor profile by adjusting grind size and pour intervals, emphasizing the importance of balance in achieving the desired taste.

15:04

🤔 Evaluating the Results and Final Thoughts

After completing the brew, the speaker evaluates the coffee, noting its aroma, flavor, and body. They suggest that the grind size might need further adjustment to achieve a fuller body. The speaker ponders whether Tetsu Kasuya's method is a lasting innovation or just a trend, concluding that while it may not be ideal for every type of coffee, it works well for beans with high sweetness. The video ends with a call to viewers to try the method themselves and share their experiences in the comments, along with a reminder to like and subscribe.

Mindmap

Keywords

💡Tetsu Kasuya

Tetsu Kasuya is a Japanese coffee professional who won the World Brewers Cup in 2016. He is known for popularizing the 4:6 brewing method, which became a trend in the coffee community. In the video, his unique brewing method is demonstrated and discussed, emphasizing his influence in specialty coffee preparation.

💡4:6 Method

The 4:6 Method is a coffee brewing technique developed by Tetsu Kasuya. This method divides the water into two parts: 40% for controlling acidity and sweetness, and 60% for controlling strength. In the video, the host explains how this method allows for adjustments in flavor by altering the amount and timing of water pours, making it a flexible approach for different types of coffee.

💡Brewers Cup Championship

The Brewers Cup Championship is an international competition that celebrates the art of manual coffee brewing. Tetsu Kasuya won this competition in 2016, which brought attention to his 4:6 Method. The video's host reflects on the impact of Kasuya's victory and how it influenced coffee brewing practices worldwide.

💡Coffee Extraction

Coffee extraction refers to the process of dissolving the desirable compounds from coffee grounds into water. The 4:6 Method, as described in the video, allows for a controlled extraction by adjusting water pour quantities and timings, which affects the coffee’s acidity, sweetness, and strength.

💡Grind Size

Grind size refers to the coarseness or fineness of coffee grounds, which significantly impacts the flavor extraction. In the video, the host mentions adjusting the grind size to optimize the extraction using the 4:6 Method, particularly for coffee beans with different characteristics.

💡Blooming

Blooming is the initial stage of brewing where hot water is poured over coffee grounds to release carbon dioxide. The video describes the importance of a proper blooming phase in the 4:6 Method to enhance flavor extraction, suggesting that the timing and amount of water used in this stage are crucial.

💡Sweetness and Acidity Control

Sweetness and acidity control is a key concept in the 4:6 Method. The first 40% of the water is used to manage the coffee’s acidity and sweetness, while the remaining 60% adjusts its strength. The video explains how this method allows brewers to experiment with different flavors by altering these parameters.

💡Strength of Coffee

The strength of coffee refers to the concentration of coffee solubles in the final cup, affecting its boldness and intensity. The video illustrates how the 4:6 Method's latter water pours (the 60%) specifically control the strength, allowing for a customized brewing experience.

💡Brewing Variables

Brewing variables include factors such as water temperature, pour speed, and the ratio of coffee to water, all of which affect the final taste of the coffee. The video discusses adjusting these variables using the 4:6 Method to optimize flavor and strength based on the coffee bean's properties.

💡Coffee Bean Characteristics

Coffee bean characteristics like origin, roast level, and grind size can influence the brewing process and final flavor. The video emphasizes that the 4:6 Method is particularly effective with beans that have high sweetness, allowing for a balanced extraction that highlights the bean's natural flavors.

Highlights

Introduction of the Tetsu Kasuya method, known for its innovative approach to coffee brewing.

Tetsu Kasuya won the 2016 World Brewers Cup, which popularized his method globally.

The Tetsu Kasuya method, known as '4:6,' is designed to control sweetness and strength in coffee.

The method divides brewing into two phases: 40% for sweetness and 60% for strength.

The method's simplicity involves dividing the brewing process into five pours.

The method uses a 1:15 coffee-to-water ratio with 20g of coffee and 300ml of water.

The method's first 120ml pour focuses on controlling sweetness.

The remaining three pours (180ml) are used to control the strength of the coffee.

Tetsu Kasuya's method is particularly effective with coarse coffee grinds.

The speaker describes their own experience using the method and highlights its effectiveness with different types of coffee.

The method is considered a good choice for coffees that need enhanced body and extraction.

The speaker suggests adjustments for optimizing the method based on the coffee's grind size.

Tetsu Kasuya was inspired to enter the coffee industry due to health reasons, particularly his diabetes diagnosis.

The speaker reflects on the cultural impact of the Tetsu Kasuya method on the coffee community.

The video concludes by encouraging viewers to try the method and share their experiences.