TETSU KASUYA - JAPAN (WORLD BREWERS CUP 2016 CHAMPION ) 

I think what’s most crazy about this competition is that not only do you have to be good at the pour technique and recipe making, you also need to know English and execute well in presentation. A HUGE handicap for people not fluent in English but have passion for coffee and the competition. And despite all these factors, he won.

What a sweet and humble guy, great presentation!

《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

The thing is that, he created the theory that everyone can understand and execute to their own flavor. No fancy skills required. That is precious that any expensive beans or service. Killed the game to some extent.

i usually drink coffee like this methoed. really good! thanks this barista

Thanks for the vid bro, was searching for how to brew 4:6, this is very detailed.

The easiest, and the best method ever made for brewing delicious cup of coffee, thank you so much Tetsu Kasuya ❤❤❤❤❤❤

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)

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

I like how the judges smile while listening.

thanks to info bro

Que top. Cada dia gosto de aprender e concer sobre café.

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...

you can divide as you like the 4:6 (50,70, 3x60)(50,70,2x90)(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?

Brilliant barista brewer's

I was using Hoffman's v60 method for awhile, but after using Tetsu's 4:6 method with the sweeter portion. Thinking that it's all B.S. I am surprised by how sweet my brew is after trying the method. Tried and it and never look back

great

Well done sir

Which coffee scale does he use

hario made explanation video about his 4:6 method but i couldn't understand it lol but this video clearly explain it.

Anyone know where I can find a more in-depth video or write up about the 4-6 brew method?

Good info broo 👌😎

is there a difference between brewers cup and barista cup ?

How is this competition different compared to World Barista Championship?

I do his aeropress technique everyday

How come he didn’t rinse out his filters or was that prepped for him before?

Plz tell us the brewing ratio

He mention that aim for TDS 1.3%, if we calculated the extraction around 16.9%, do tou think this would be under extraction?, Since SCA recomend 18-22% exteaction for good cup of coffee, Could someone explain this ,many thanks..🙏

The emcee should had kissed kasuya's feet for making that perfect coffee

Is that Korean Dad making the annoucements?

Honestly, this seems like a method born out of the desire to create a method and be innovative.

Wait hold up isn't the announcer THE Korean dad

10:05 wtf sound

I got the ratio 14.75 👌👌

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?

Zen it dat u?

Mbok ono sub indo si

理解できない世界

10:09 did someone fart?

why does he pour coffee into the cups in parts? -- a total noob this side

Basically pouring water over coffee champion