RESEP V60 4:6 METHOD TETSU KASUYA!

Summary

In 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.