@@LilyWillow22 Kasuya's theory. 40% for sweetness and 60% for strength. If you use 5 iterations, the first and second ones are the 40%. The third to the fifth ones are the 60%. Basically if you use this method, you will have more than three iterations to develop the taste through agitation but IMO not over the chart even very mild coz you use course ground coffee which in theory will be more difficult to over-extract it.
Muy claro y explicado. Muchas gracias. Tengo una duda con la temperatura, en 3 minutos se debe enfriar mucho el agua entre el primer vertido y el último. Esto afecta el sabor? o es necesario ir calentando el agua entre cada vertido? 非常に明確で説明されています。 どうもありがとう。 温度について質問があります。3 分後には、最初の注ぎと最後の注ぎの間の水が非常に冷たくなっていなければなりません。 これは味に影響しますか？ それとも、注ぐたびに水を加熱する必要がありますか?
so thats why i though i make it wrong since when i hot i try it , its too watery,then when it cools down abt 6 to 7mins i get all the sweetness and aroma. i make it differently tho , since my beans r really havin a harsh accidity with normal grindsize its likr a starfruit accidity that gives u a bad aftertase on the tounge . i make it 30 , 90 , 90, 90 turns out in a good balance
I remember in the long ago that this was just hipster bullshit, until went to a cafe in Melbourne, Australia and had a coffee like this. I was instantly converted, it's sublime!
Me too, even took pride in drinking “shit” 3-in-1’s. Then my brother mistakenly bought whole coffee beans, so I bought a cheap-ass grinder and a cheap french press because I was curious. I was so surprised about the difference in taste. I thought all coffee is acidic and bitter, until I could make a cup without both because I tweaked my method. Been using less sugar too. It’s been two years and I can say I don’t miss the powdered shit.
The flexibility and variations allowed in this method is super great, it allows everyone to find their favourite style and taste to suit. And adjust accordingly to different beans and moods too. Love this method, esp when I use it on a travel Tetra Drip basket which does not allow a single pout method.
Thank you very much for the detailed tutorial. I have bought the Hario V6 Kasuya Model and am testing it these days. Now after seeing this tutorial I have a clear idea of pouring time of water and the grind size. Seeing it is better than hearing it. But I am having a little hadache. I thought that between every pouring there should be 45 seconds in between. The pouring times should also be beginning from 0.00; 0.45; 1.30; 2.15; and last pouring at 3.00 Minutes. On this Video the 4th pouring is at 2.10 and last at 2.45...?
Thank you for this video! I'm new to pourers, have the Hairo v60 and a electric grinder. I recently purchased a coffee scale with timer. I can reset the measurements with each pour but the there is no way to reset the timer without turning the power of and on again. Is this how all coffee scales work?
Great video. Bought my dripper today and already used it ones after watching your video and managed to get a great cup on first try. Only need to tweak it a tiny bit because the cup had a tiny bit dry aftertaste.
I always thought it was best to let the pours drain out completely before adding more water. I was discouraged that, while courser grinds brought out more sweetness and mellower flavors, the popular brewers always let the water flood right through unless the grinds were pretty tight. Kasuya's innovations address all of this. For a similar approach I recommend a Yama brewer with a Chemex small-sized filter.
Hello together, when I split the last 60 % into two pours instead of three, do I have to adjust the waiting time or still wait ~ 45 seconds which would result in a shorter brewing time? Best Regards!
Thank you for accommodating your English speaking viewers. I’m grateful for the English subtitles. The music is a little melodramatic and unnecessary. It can be distracting when I’m trying to focus on learning this new method. More videos about this method would be appreciated. Thank you.
Just a humble question here: I've alway thought the temperature should be maintained throughout the whole pouring process, but I see the kettle is out of heat since the beginning, which means the water might cool down a few degrees until it's finished, doesn't it? Or... is the kettle so good that it won't lose significant heat in 3'30"? ps: I don't have that kettle yet , this is why I'm asking :)
Yes, your point is correct. The water in the kettle cools down, even quicker with each pour: water flows out the kettle and fresh air goes into it, cooling it down further. To compensate somehow for this my advice is to keep your kettle somewhat full. Higher thermal mass cools down slower. But for ultimate consistency, you should try using a controlled temperature kettle. Pulse pour methods are more efficient if temperature stays stable. And to answer your question, I haven't noticed any major changes in taste from the water natural temperature loss TBH Most kettles are made from stainless steel which is a poor thermal conductor but still a metal alloy that will certainly bring a significant heat dissipation. As long as your starting water temperature is correct you'll be fine if your kettle is at least half full and your Ambient temperature is average (indoors) Happy brewing!
How does he know what temperature the water is? He's using a non-electric kettle. I'm thinking about buying the equipment for this but not sure whether I need an electric pour over kettle?
The first two pours extract so much, that you want to have the last ones cool down. He starts at 94° and would end at around 85°, he is naturally letting the water cool down. He doesn’t want heat stability he wants a heat gradient.
I need to ask, How ribs are differentent in this v60 model? are they wider? have a different angle between them? are there more, or less, ribs than in the usual v60?
For his kind of coarseness, your water should stop / nearly stop dripping at 45 sec mark. that's why he mark it with 45 sec. if it still drips a lot in 45sec, means your grind size is finer than what he meant, and if it's already stop dripping completely in 40s mark or so, then your grind is coarser that what he meant.
Hi, What is the grind size with a Comandante ? I pour 50-70-45-45-45-45 on 3:45 with 34grind size with 86celcius on a medium roast. My cup is low in body. Help. Thx.
Few tips from someone with your setup, but dialed in to the max: 1. Increase temp based on origin of bean. I brew at 202F for all of my African varietals. Kasuya advises the same. 2. Remove the V60 at exactly 3:30, and not 3:45, as per Kasuya's guidance. 3. Your grind is wayyy too fine. Set the Comandante to 40, using zero point as the point where the handle doesn't drop. I grind between 39-42. Most Comandante 4:6 setups advise the same. 4. Try a 40-80-60-60-60 setup to extract more sweetness and flavor from the bean.
@@goeftberg Absolutely! My first 4:6 method brew was on a standard plastic V60 02. I can tell you, for a fact, that upgrading to the proper Kasuya Ceramic V60 02 and using the above specs changes it from mediocre to the absolute best cup of pourover I've ever produced and, quite possibly, ever consumed! I've tried the Perger Method and Rao Method V60 recipes, and quite honestly, neither of them compare to the 4:6 method. If you have exceptional, light-roasted beans from a premier roaster that are fresh, the 4:6 method seems to be the #1 best technique to extract every bit of flavor. For perspective, my beans in rotation now are the Intelligentsia Tikur Anbessa Organic Ethiopia. When done with the above approach (Comandante 40, 3:30 total brew, 40-80-60-60-60), this Ethiopian becomes an absolute fruit bomb with smooth, clean mouthfeel.
@@ArtemMoshkovich I have already the V60 02 Glass in Oliver wood. What the Kasuya change ? Actually I have 30 coffees right now. But I can try My Geisha and Guji and Kenya.
@@goeftberg You can find all the details of the differences here: kurasu.kyoto/blogs/kurasu-journal/hario-v60-tetsu-kasuya-model-product-review-back-to-back-comparison-with-the-classic-v60 I've done side-by-side brews of my traditional V60 vs the ceramic Kasuya and they're not even in the same league. Can't recommend the proper Kasuya version enough. Buy it and it'll change your brews radically. If you have Geisha on-hand, wooooooweeeee!
@@fli6123 30 works for me to get 350ml to drip out in 4:20-5:00 min depending on the bean. Like some high grown dense Ethiopian's will take longer to drain. Try this method both with darker roasted coffee and with beans that are past ideal roast frame say 3-4 weeks old and do a longer blooming say I use 70mlX5 for 350ml brew I tend to do 90-100g blooming for 50-60 sec. You will get more acidic taste out of the beans this way. Ideal for older coffees and darker coffees. I think this is definitely where this brewer shines.
Yes it would work, he would of developed this recipe in a regular V60. I'd just use his measurements, and try to get close to the brew time. If it's too bitter/astringent - go coarser, if drains too fast or is weak/sour tasting - go finer.
He did not mention the roasted level of coffee he used ........does this method fit for any roasted levels or different coffee beans(such as Ethiopian coffee or Colombian coffee)
because it's not that important. different roast is required to bring the most of different coffee origins anyway. but usually, your safest bet is medium, since you can toy around other variables to make it work (water temp, coarseness, etc)
I’ve just received my Kasuya signature dripper and I have a problem. I have a Rocky Rancilio grinder and use the absolute coarsest grind and it looks very similar to the grind size in the video here. And I use the 4:6 method and a double batch 42g to 600g and it won’t go through. I almost creates a vacuum on the third pour and it’s like putting a cork in the hole, it won’t drip through until I lift the filter slightly and get some air between dripper and filter and then it just flushes through. Any helpful hints is much appreciated.. thanks :)
Othsa saa , I wish, but there isn’t, I’ve been using the regular 02 dripper with quite a bit finer grind regularly, but that didn’t work at all with the Kasuya version, so I tried the coarsest my grind could do, and even those small rock-size grinds weren’t coarse enough, so I’m thinking it must be something else...
Othsa saa , yeah I’ve even tried to use a sift to only use the larger grinds, it’s still the same, and as soon as I lift the filter juuust a tad, the water just flushes through... annoying 😂
I have a v60 size 02 that I can easily and consistently make 55 grams of grinds with 825 grams of water. when I try this on my Kasuya model, I can barely get half the water to drip through even with a very big grind size. much bigger grinds than what he shows in this video. does anyone have a method to make big batches in the Kasuya model?
I have not had a good reslut with this model above 500ml. I get 350ml to drip out in 4:20-5:00 min but When I tried 700ml it drained out in almost 11 min and the cup was bland,hollow and bitter.
Anyone tried his grind with a Wilfa Svart? Having a hard time getting my grind size right with that thing, resulting in too long drawdowns times. The settings JH posted on Squaremile are too fine.
Depends on the roast. 80°C for dark roasts, 85-88°C for medium roasts and +90°C for light roasts. The lighter the roast the harder the extraction so you'll need a finer grind/hotter water.
I recommend, after many frustrations initially with this brewer and recipe, that the coffee rest for a few days so it dries. 7 - 12 days old works best for me.
The caveat/tradeoff however, is that you end up with some fines in your cup because the metal mesh doesn't filter as well as paper. So flavour for mouthfeel.
Whoever mixed the audio for this needs to be given a clip around the ear. You can barely hear him over the music, and if that weren't bad enough, the music is so low bit rate it actually distorts in the latter part of the video. Camerawork is nice, however.
the 45 seconds is just an estimate to how long it would take one pour to fully drain through, the rule of thumb is to make sure ur grinds are dry after each pour regardless of time
But where can I buy one? I genuinely want to be able to use a coarser grind with my v60, for multiple reasons, but from what I can tell they’re not available for purchase.
A v60 use dripping method, it means this method just let the water flow through the ground and drip to the server cup, nothing special so far. What makes senses? The pour technique (of course the grind size, but that the last). In v60 the pouring technique is really important, as you mentioned in this video kasuya use 4:6 pouring method for his coffee to be perfect extracted as he want, and he's already explain why and what is 4:6. The time you pour the water and how long you let the water sit on the ground is really impact the coffee taste. That's why he call 'experiment', because with different techniques you will got different results on your coffee. V60 are unique
5 лет назад
@@mahaezra8898 got it. The 4:6 is about the pour over technique instead of the water and coffee ratio.
maybe too course? Too course will allow the water to fall through the grounds too quickly. Also, course coffee has reduced surface area and will extract more slowly for that reason.
László Szőke This recipe looks like fantasy exactly thats why i dont want to try it even 20 gr of Coffee because I can guess the result , I cant wast my 20g magarrisa.
The point is this award he won is meaningless in a world where there is such a diverse spectrum of what people consider good. I prefer a highly caramelized low acidity low bitterness rich cupof coffee made using an espresso machine and the Schomer method. You, apparently like lemonaid from a pourover. Dude down the street likes burned 6 month old starbucks. Who wins? BTW oscar viewership was down another, what? 20%? Not helping your arguement much. Lol.
Clearly, you still don't understand what I am trying to say. I don't value this type of award. So this dude makes a good cup of coffee from the perspective of a small group. Meh. Meaningless. It does not mean that this guy is the end all be all in the coffee world, which is what you are trying to convey when you say "he knows what he's talking about" Or did I misinterpret your statement? I personally find that pourovers are far inferior to espresso. BTW, the "lol" is a laugh, not part of the argument, silly goose.
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](/img/tr.png)
The 4:6 method is what I used when I started pourovers at home and have never used a different method since!
Yeah, same here. After watching the 4:6 method I just felt like I needed a V60 kit. Now I wish I got it earlier
TheHowlingStone please explain 4:6
ruclips.net/video/wmCW8xSWGZY/видео.html
So this means you have no comparison? 🤔
@@LilyWillow22 Kasuya's theory. 40% for sweetness and 60% for strength. If you use 5 iterations, the first and second ones are the 40%. The third to the fifth ones are the 60%. Basically if you use this method, you will have more than three iterations to develop the taste through agitation but IMO not over the chart even very mild coz you use course ground coffee which in theory will be more difficult to over-extract it.
《考え方》
・全注湯量（使う豆量の3倍の湯量を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（酸味と甘味のバランス）、後半で濃度を調整する。
・味調整において、より甘さを引き出したい場合は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秒と注湯間隔を順に減らして、開始から3分30秒経過時点でドリッパーを外す。
・豆のメッシュは粗挽き。（フレンチプレス程度。）
・湯温は浅煎りの場合は高め（例:93度）、深煎りの場合は低め（例:85度）、中煎りの場合はその中間（例:90度）。
・豆投入前にペーパーフィルターのリンスを行う。（ドリッパー内における抽出速度を遅くするため。）
《具体例》
・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
なんという分かりやすい…。
ありがとうございます。
る
勉強になりました。大変感謝しております。
Muy claro y explicado. Muchas gracias. Tengo una duda con la temperatura, en 3 minutos se debe enfriar mucho el agua entre el primer vertido y el último. Esto afecta el sabor? o es necesario ir calentando el agua entre cada vertido?
非常に明確で説明されています。 どうもありがとう。 温度について質問があります。3 分後には、最初の注ぎと最後の注ぎの間の水が非常に冷たくなっていなければなりません。 これは味に影響しますか？ それとも、注ぐたびに水を加熱する必要がありますか?
@@schelbinerik reply?
At first it watery, but as it cools down. You get that smooth sweet and notes from the coffee. That's the sign u do it right.
iyaaa bener
so thats why i though i make it wrong
since when i hot i try it , its too watery,then when it cools down abt 6 to 7mins i get all the sweetness and aroma.
i make it differently tho , since my beans r really havin a harsh accidity with normal grindsize its likr a starfruit accidity that gives u a bad aftertase on the tounge .
i make it 30 , 90 , 90, 90 turns out in a good balance
I remember in the long ago that this was just hipster bullshit, until went to a cafe in Melbourne, Australia and had a coffee like this. I was instantly converted, it's sublime!
starbucks is the only hipster bullshit, congratulations on your conversion into specialty coffee
Me too, even took pride in drinking “shit” 3-in-1’s. Then my brother mistakenly bought whole coffee beans, so I bought a cheap-ass grinder and a cheap french press because I was curious. I was so surprised about the difference in taste. I thought all coffee is acidic and bitter, until I could make a cup without both because I tweaked my method. Been using less sugar too. It’s been two years and I can say I don’t miss the powdered shit.
Pienso que Hario ya es una marca grande y reconocida, es buen momento para hacer este tipo de videos en múltiples idiomas....
I’d fall asleep at 7 AM trying this!! That said, look at the beautiful bed! Visually, this makes SO much sense.
Wow, never thought the method could make such difference! Super video!
Thank you. It’s easier for me to get the flavoured I want and most importantly consistent
#منصور_السالمي #قران
Great method, works fantastic to bring out more clarity and nuances in some coffees. Thank you Tetsu!
Support i Chanel ruclips.net/video/47l14wTGafU/видео.html
Thanks ☕
The flexibility and variations allowed in this method is super great, it allows everyone to find their favourite style and taste to suit. And adjust accordingly to different beans and moods too. Love this method, esp when I use it on a travel Tetra Drip basket which does not allow a single pout method.
クリアでありながら香り、甘味の
高いコーヒーに仕上がりました。
ありがとうございます。
Thank you very much for the detailed tutorial. I have bought the Hario V6 Kasuya Model and am testing it these days.
Now after seeing this tutorial I have a clear idea of pouring time of water and the grind size. Seeing it is better than hearing it.
But I am having a little hadache.
I thought that between every pouring there should be 45 seconds in between.
The pouring times should also be beginning from 0.00; 0.45; 1.30; 2.15; and last pouring at 3.00 Minutes. On this Video the 4th pouring is at 2.10 and last at 2.45...?
Agreed, very confusing, lol.
And in the instruction to his Hario dripper the last pour should be at 2.40🤔
Thank you for this video! I'm new to pourers, have the Hairo v60 and a electric grinder. I recently purchased a coffee scale with timer. I can reset the measurements with each pour but the there is no way to reset the timer without turning the power of and on again. Is this how all coffee scales work?
i use it for a long time it's great how it can control your coffee
بس ثقيلة استعملت هالطريقة الاستخلاص جيد جدا لكن حسيت بمرارة اكبر
誰でも簡単に美味しくコーヒーを作るという考え方は優しいです。ありがとうございます。店でもあるのかな
#منصور_السالمي #قران
Great video. Bought my dripper today and already used it ones after watching your video and managed to get a great cup on first try. Only need to tweak it a tiny bit because the cup had a tiny bit dry aftertaste.
I always thought it was best to let the pours drain out completely before adding more water. I was discouraged that, while courser grinds brought out more sweetness and mellower flavors, the popular brewers always let the water flood right through unless the grinds were pretty tight. Kasuya's innovations address all of this. For a similar approach I recommend a Yama brewer with a Chemex small-sized filter.
Would it be better to try to maintain your starting water temperature, or let it naturally drop the ~5+ degrees during the brew-time?
The water temperature needs to be a heat gradient, and not a stabilized heat. So let it naturally drop.
@@jjlbuenaventura Can you explain why?
@@Gabriel.Q i think it has to do with the extraction with temperature over time
Must be a lot of testing and research to get a combination that works.
Hello together,
when I split the last 60 % into two pours instead of three, do I have to adjust the waiting time or still wait ~ 45 seconds which would result in a shorter brewing time?
Best Regards!
Congratulations on the video! please what is the click on the Timemore C2 grinder?
Hi. Why in the last two pours you wait unly 40 seconds and 35 seconds??? Why not 45 seconds??? Thanks. Nice method.
I guess that 45 seconds is a general rule, but if the coffee bed looks dry before the 45'' mark then you can start to pour earlier.
ขอบคุณสำหรับแรงบรรดาลใจ ทำให้ผมมีอาชีพ และอยากเรียนรู้ กาแฟในลักษณะนี้
Song: Meet the Challenge by Jason Garner
What is the grind settings for Delonghi KM521?
So I have trouble with the timing, he didn’t exactly pour 45 sec btw each pour, is this just an estimate?
Thank you for accommodating your English speaking viewers. I’m grateful for the English subtitles.
The music is a little melodramatic and unnecessary. It can be distracting when I’m trying to focus on learning this new method.
More videos about this method would be appreciated. Thank you.
Sine he’s speaking in Japanese, unless you understand the language, you can just turn the volume off and read the sub-titles.
Nice, what's the suggest water temp for light roast / nordic roast?
That water cools off A LOT. I always keep the temps up
All hail king Tetsu Kasuya-san!
Are you gay?
I had to see that grind size to believe it - he means coarse!
What setting should I use on the Baratza Encore to get this grind?
20-24 I believe
Just a humble question here: I've alway thought the temperature should be maintained throughout the whole pouring process, but I see the kettle is out of heat since the beginning, which means the water might cool down a few degrees until it's finished, doesn't it? Or... is the kettle so good that it won't lose significant heat in 3'30"? ps: I don't have that kettle yet , this is why I'm asking :)
Yes, your point is correct. The water in the kettle cools down, even quicker with each pour: water flows out the kettle and fresh air goes into it, cooling it down further. To compensate somehow for this my advice is to keep your kettle somewhat full. Higher thermal mass cools down slower. But for ultimate consistency, you should try using a controlled temperature kettle.
Pulse pour methods are more efficient if temperature stays stable.
And to answer your question, I haven't noticed any major changes in taste from the water natural temperature loss TBH
Most kettles are made from stainless steel which is a poor thermal conductor but still a metal alloy that will certainly bring a significant heat dissipation.
As long as your starting water temperature is correct you'll be fine if your kettle is at least half full and your Ambient temperature is average (indoors) Happy brewing!
@@mprz8188 thanks for your comments! cheers!
How does he know what temperature the water is? He's using a non-electric kettle. I'm thinking about buying the equipment for this but not sure whether I need an electric pour over kettle?
So how many clicks on comandante c40?
Maybe one of issue is i keep trying to too much to the edge while he always just swirl from the middle.
Will this technique work with a normal V2 Hario dripper?
Does he mention leaving the kettle on to keep temp up? the temperature of the last 2 pours will be much less than the first two.
maria I get a kettle like the one from oxo. It keeps it stable between pours.
if you can, i strongly recommend an electric kettle which can automatically heaten your water to the desired temp between pours.
The first two pours extract so much, that you want to have the last ones cool down.
He starts at 94° and would end at around 85°, he is naturally letting the water cool down. He doesn’t want heat stability he wants a heat gradient.
Just WOW! And THANK YOU!
I need to ask, How ribs are differentent in this v60 model? are they wider? have a different angle between them? are there more, or less, ribs than in the usual v60?
Heldenklage
:19 ribs at bottom are removed
It's also got a slightly steeper angle
What a Coarse Grind setting (Clicks on slim mill 15? )
For his kind of coarseness, your water should stop / nearly stop dripping at 45 sec mark. that's why he mark it with 45 sec. if it still drips a lot in 45sec, means your grind size is finer than what he meant, and if it's already stop dripping completely in 40s mark or so, then your grind is coarser that what he meant.
simple and great explanation!
I'm using 14 clicks on slim mill and it's work with me very well
What kasuya hand grinder kasuya use?
What should be grind size with a 1zpresso k-pro?
You ever dial this in with the zpresso?
Using C40, how much click should be the best for Kasuya's method?
There's a reply thread from Xavier/Artem that have some good tips using a C40
@@adamthemute Thank you friend!
Hi,
What is the grind size with a Comandante ?
I pour 50-70-45-45-45-45 on 3:45 with 34grind size with 86celcius on a medium roast.
My cup is low in body. Help. Thx.
Few tips from someone with your setup, but dialed in to the max:
1. Increase temp based on origin of bean. I brew at 202F for all of my African varietals. Kasuya advises the same.
2. Remove the V60 at exactly 3:30, and not 3:45, as per Kasuya's guidance.
3. Your grind is wayyy too fine. Set the Comandante to 40, using zero point as the point where the handle doesn't drop. I grind between 39-42. Most Comandante 4:6 setups advise the same.
4. Try a 40-80-60-60-60 setup to extract more sweetness and flavor from the bean.
@@ArtemMoshkovich Thx for all your Advices. Did you feel disappointed at first too ?
@@goeftberg Absolutely! My first 4:6 method brew was on a standard plastic V60 02. I can tell you, for a fact, that upgrading to the proper Kasuya Ceramic V60 02 and using the above specs changes it from mediocre to the absolute best cup of pourover I've ever produced and, quite possibly, ever consumed! I've tried the Perger Method and Rao Method V60 recipes, and quite honestly, neither of them compare to the 4:6 method. If you have exceptional, light-roasted beans from a premier roaster that are fresh, the 4:6 method seems to be the #1 best technique to extract every bit of flavor. For perspective, my beans in rotation now are the Intelligentsia Tikur Anbessa Organic Ethiopia. When done with the above approach (Comandante 40, 3:30 total brew, 40-80-60-60-60), this Ethiopian becomes an absolute fruit bomb with smooth, clean mouthfeel.
@@ArtemMoshkovich I have already the V60 02 Glass in Oliver wood. What the Kasuya change ? Actually I have 30 coffees right now. But I can try My Geisha and Guji and Kenya.
@@goeftberg You can find all the details of the differences here: kurasu.kyoto/blogs/kurasu-journal/hario-v60-tetsu-kasuya-model-product-review-back-to-back-comparison-with-the-classic-v60
I've done side-by-side brews of my traditional V60 vs the ceramic Kasuya and they're not even in the same league. Can't recommend the proper Kasuya version enough. Buy it and it'll change your brews radically. If you have Geisha on-hand, wooooooweeeee!
How many clicks in comandante for the grind?
30?
@@fli6123 30 works for me to get 350ml to drip out in 4:20-5:00 min depending on the bean. Like some high grown dense Ethiopian's will take longer to drain.
Try this method both with darker roasted coffee and with beans that are past ideal roast frame say 3-4 weeks old and do a longer blooming say I use 70mlX5 for 350ml brew I tend to do 90-100g blooming for 50-60 sec. You will get more acidic taste out of the beans this way. Ideal for older coffees and darker coffees. I think this is definitely where this brewer shines.
One question ... if you need 600 ml of water then how much Grams of coffee you need ?
A 1 to 15 ratio is a good starting point. 600/15 = 40g of coffee.
I am studying. Make v60 coffee and I want to know what coffee is good
joss tenan...
Can anyone help to recommend how many clicks with a Commandante is this "Course" grind?
Can you make good V 60s with water from a Zero Water filter?
Awesome bro
Does anyone know what type of grinder Kasuya-san uses?
I don't understand why call it 4: 6 because the actual ratio would be 1:15 due to the total water occupied, or am I wrong?
thank you
it is named like that because you divide the pours using the first 40% to regulate taste and the other 60% to regulate strenght
stronger ratio I believe makes up for the fact that the grind is slightly coarser
Thank you.
Why is the pour time from 2:10 to 2:45 only 35 seconds?
To time it to exaclty finish at 3:30.
Will this be applicable to a normal v60? Let's say i use a medium grind instead of coarse since it's not the Kasuya V60 model
Yes it would work, he would of developed this recipe in a regular V60. I'd just use his measurements, and try to get close to the brew time. If it's too bitter/astringent - go coarser, if drains too fast or is weak/sour tasting - go finer.
Im not sure if the last pour of water was 60 g:p anyway i love this channel and Kasuya method is just brillant 😀
Seems like this is sped up a bit?
He did not mention the roasted level of coffee he used ........does this method fit for any roasted levels or different coffee beans(such as Ethiopian coffee or Colombian coffee)
nope but he did mentioned the recommend temp for different roasts, and with experiments and adjustments most brewing methods fit most coffees
because it's not that important. different roast is required to bring the most of different coffee origins anyway. but usually, your safest bet is medium, since you can toy around other variables to make it work (water temp, coarseness, etc)
I’ve just received my Kasuya signature dripper and I have a problem.
I have a Rocky Rancilio grinder and use the absolute coarsest grind and it looks very similar to the grind size in the video here.
And I use the 4:6 method and a double batch 42g to 600g and it won’t go through. I almost creates a vacuum on the third pour and it’s like putting a cork in the hole, it won’t drip through until I lift the filter slightly and get some air between dripper and filter and then it just flushes through.
Any helpful hints is much appreciated.. thanks :)
maybe there are fine grounds chocking the bottom
Othsa saa , I wish, but there isn’t, I’ve been using the regular 02 dripper with quite a bit finer grind regularly, but that didn’t work at all with the Kasuya version, so I tried the coarsest my grind could do, and even those small rock-size grinds weren’t coarse enough, so I’m thinking it must be something else...
@@nessviggo damn coffee physics, anyways have u heard of fines migration. honestly i have no clue, maybe a different coffee, or fresher coffee.
Othsa saa , yeah I’ve even tried to use a sift to only use the larger grinds, it’s still the same, and as soon as I lift the filter juuust a tad, the water just flushes through... annoying 😂
@@nessviggo next ill suggest a different type of paperfilter. checkout james hoffmans video on v60 filter paper
If you use this method for just a standard hario v60, do you use medium-fine or is his specific method use course grinds?
Use medium/medium-fine, it depends on your dripper model.
Ethan Larsen he would have developed this method before his signature model so use coarse grind for 4:6
What is temperature of water?
for light roast beans 94 or 95c degree. for dark roast beans 85c or below.
but what is the principle behind adjusting the taste and strength? Let's say, i want a strong cup so what should i do in the last %60?
pouring more than 3 times for a rest 60%
For examples 4 pours for 60%: 45-45-45-45
I have a v60 size 02 that I can easily and consistently make 55 grams of grinds with 825 grams of water. when I try this on my Kasuya model, I can barely get half the water to drip through even with a very big grind size. much bigger grinds than what he shows in this video. does anyone have a method to make big batches in the Kasuya model?
I have not had a good reslut with this model above 500ml. I get 350ml to drip out in 4:20-5:00 min but When I tried 700ml it drained out in almost 11 min and the cup was bland,hollow and bitter.
Hi any chance to add English subtitles please?
Anyone tried his grind with a Wilfa Svart? Having a hard time getting my grind size right with that thing, resulting in too long drawdowns times. The settings JH posted on Squaremile are too fine.
How does your coffee bed looks afterwards? You may grinding to fine. Try coarser grind or hotter water.
i grind coarser than filter setting. try a few times, you will find right grind setting.^^
what temperature do you start the pour?
Depends on the roast. 80°C for dark roasts, 85-88°C for medium roasts and +90°C for light roasts. The lighter the roast the harder the extraction so you'll need a finer grind/hotter water.
Alexander Piché is right. Also, BTW, hotter = faster, apparently.
I need some help... My coffee drains extremely slow the last 2-3 pours. What gives? My grinder is of good quality.
Grind coarser! 2 more notches up should even it out
Late reply, but you can also use hotter water (93-96C) as cooler water seems to brew slower for some reason
I recommend, after many frustrations initially with this brewer and recipe, that the coffee rest for a few days so it dries. 7 - 12 days old works best for me.
How about siphon same procedures?
とても美味しいコーヒー、
Is there any difference between metal mesh and paper filter
metal does not filter the oils which leads to making the coffee stronger/bold and paper filter makes the coffee brighter (more acidity)
The caveat/tradeoff however, is that you end up with some fines in your cup because the metal mesh doesn't filter as well as paper. So flavour for mouthfeel.
Whoever mixed the audio for this needs to be given a clip around the ear. You can barely hear him over the music, and if that weren't bad enough, the music is so low bit rate it actually distorts in the latter part of the video. Camerawork is nice, however.
What hand grinder is that
Gracias, me quedó como el pico.
what coffee grinder is he using. does anyone recognize it?
I think is HARIO PRISM GRINDER
@@leonluo3960 Now I know what I'm buying the next time I get piss drunk.
And here i am eating a handfull of nescafe
😄
What coffee is good for making v60 coffee
Sarah Safitry natural proses yang terbaik menurut ane... Coba cek IG intina coffee
what size in kruve? 900?
This method can work with iced?
yes it does, but remember to add more coffee than you would for a normal brew
if i for example want to use 33g of coffee for 500ml, should i still use 45s intervals or more?
the 45 seconds is just an estimate to how long it would take one pour to fully drain through, the rule of thumb is to make sure ur grinds are dry after each pour regardless of time
日本の誇り
Keren
But where can I buy one?
I genuinely want to be able to use a coarser grind with my v60, for multiple reasons, but from what I can tell they’re not available for purchase.
I ordered one from Kurasu recently. Haven't found it stocked anywhere else.
Where do you live?
In 45 second ora 30 second?
What grinder is he using?
Pretty sure it's this one www.hario.jp/seihin/productdetail.php?product=MSA-2-B
Hendrayatna Tafianoto Thanks bro.
Any Hario grinder is a joke.
László Szőke Agree. Just watch the video and see how inconsistent it is.
Yesss! Inconsistency leads to ...
How corse should I grind using an EK43?
how does he know that it's 60ml?
ml is equal to grams , and he is using a scale
The carafe and dripper is sitting on top of a weighing scale. It can't be seen due to the angle of the camera.
He's Japanese
Digital scale.
Why 4:6? 20g of coffee and 300ml of water is not the 1:15 ratio?
A v60 use dripping method, it means this method just let the water flow through the ground and drip to the server cup, nothing special so far. What makes senses? The pour technique (of course the grind size, but that the last). In v60 the pouring technique is really important, as you mentioned in this video kasuya use 4:6 pouring method for his coffee to be perfect extracted as he want, and he's already explain why and what is 4:6. The time you pour the water and how long you let the water sit on the ground is really impact the coffee taste. That's why he call 'experiment', because with different techniques you will got different results on your coffee. V60 are unique
@@mahaezra8898 got it. The 4:6 is about the pour over technique instead of the water and coffee ratio.
Rômulo Soares it means 40% at the beginning to bring sweetness or acidity, 60% to make coffee stronger or weaker/watery.
Rômulo Soares I confused first but after watching his video over and over finally I understand what this man's mean...
@@bangmasse3644 You're it took me a while to understand! Appreciate your explanation.
😀😀
i always get an under-extracted cup with this method. what did i do wrong?
egi putra kurnia
Under extracted? Do you mean sour? How can you tell without measuring TDS?
maria I yes it is sour, with vegetative bitterness. i use flat burr grinder though.
maybe too course? Too course will allow the water to fall through the grounds too quickly. Also, course coffee has reduced surface area and will extract more slowly for that reason.
The Ungoliant do you notice how coarse tetsu ground his coffee according to the video above? i even ground my coffee slightly finer than his.
Coffee flavor is subjective. Maybe his method is not capable of producing a cup that you find acceptable.
why is the subtitle in black??it is hard to read
اللهم صلي على محمد
請問 水溫多少呢
一般90左右，dark roast可以85，light roast可以到95
#منصور_السالمي #قران
😍
Bought one half month ago, this product is a failure.
that looks way to corse for pour over.
Nobody told him that the coffee in the air is oxidized, and the aromas are gone?
László Szőke This recipe looks like fantasy exactly thats why i dont want to try it even 20 gr of Coffee because I can guess the result , I cant wast my 20g magarrisa.
Debarshi, Are you kidding? Would you watch a movie based solely on critics' reviews? Lol.
In the states, all the "experts" currently think sour ass under-roasted grass coffee is the best...
The point is this award he won is meaningless in a world where there is such a diverse spectrum of what people consider good. I prefer a highly caramelized low acidity low bitterness rich cupof coffee made using an espresso machine and the Schomer method. You, apparently like lemonaid from a pourover. Dude down the street likes burned 6 month old starbucks. Who wins? BTW oscar viewership was down another, what? 20%? Not helping your arguement much. Lol.
Clearly, you still don't understand what I am trying to say. I don't value this type of award. So this dude makes a good cup of coffee from the perspective of a small group. Meh. Meaningless. It does not mean that this guy is the end all be all in the coffee world, which is what you are trying to convey when you say "he knows what he's talking about" Or did I misinterpret your statement? I personally find that pourovers are far inferior to espresso. BTW, the "lol" is a laugh, not part of the argument, silly goose.
Hah I use Nespresso and don’t need to care about shit like this