Some very important things to mention regarding Tetsu Kasuya's method from my personal experience that will help you to get the best cup: 1. Pour and let bloom for at least 35 seconds. Not necessary to wait 45 seconds everytime. This is just a time reference. If your water takes more than 45 seconds to fully drain, then grind coarser. Adjust as much as needed. Not necessary to match 45 seconds of drawdown time. As long as your times fall within 45 seconds that's fine. Just observe thats not way too fast! It depends on coffee roast and freshness too. 2. Pour when the water peaks out and you can barely see any water over the grounds BUT be careful and don't let the coffee bed dry completely. Just pour again when water from the previous pour peaks out (coffee bed level, maybe slightly below it) 3. Use a top quality grinder for this method. Too much fines and your cup will never taste great. I promise! 4. Use a coarse grind setting and aim for a total brew time around 3-3:30 but BE AWARE it may take little longer with some coffees. That's ok. Please keep in mind that this drawdown time is directly proportional to agitation and fines. Aim for low agitation and you'll get consistency and shorter brew times without grinding coarser (which is what most people do and it's wrong!) 5. Would highly recommend you to use a drip assist device like the one from Hario, the melodrip or the Gabi Master B. Any of these can help a lot with consistency and extraction. Otherwise just be careful with your kettle technique and use slow flow, with the spout as close to the coffee bed as possible. 6. Use soft filtered water with a PPM as close to zero as possible. Mineral waters could work but drawdown times can be dramatically increased. 7. Water temperature from Kasuya's original recipe is around 91°C in my experience, for most medium or medium light coffees, you would want to raise water temperature to improve extraction and sweetness when using coarse grounds. For my medium roasts I always use 94°C and works great. In case you get some astringency or bitterness check your pouring first, then your water temperature. If you make sure your pouring is correct, try lowering your water temperature a couple degrees and taste. High agitation in general can be detrimental, even more so on the 4th and 5th pours. The effect here is dramatic! Turbulence here can increase bitterness and ruin your cup. As mentioned before, aim for a slow & controlled flow and use a good quality gooseneck kettle! 8. Stick to 1:15 ratio and adjust from there. No need to change ratio for most medium roasts and in case you're brewing a really light roast, just crank water temperature and you'll be covered. For lights I wholeheartedly suggest to use water just off the boil. And in case you still get a hint of sourness even with boiling water (under extraction) please stretch your ratio a bit first, then grind size. Most lights would be fine with a ratio of 1:16.6667 or even 1:17 instead of 1:15 It really depends on coffee density. I've seen Scandinavian roasts that are highly soluble (Low acidity coffees tend to be very soluble) and thus require less water temperature. Just make sure you know your beans well and you'll know how to get the best out of them. Hope this helps!
Super helpful, thank you! I'm trying to dial in this recipe and have been customizing my water to Rao specifications - probably the wrong move for this recipe.
I'm grateful for the algorithm for bringing me here! I was curious about this comparison, and even posted a comment on Hoffman's channel yesterday about it!
I watch this video literally after I discovered Tetsu's method today and just brewed one batch to try (9 pm where I am) and I came to same conclusion...Testu's method offers a more complex and better taste off the bat using the standard method.
I could probably do 3 cups with the same beans, using the 4:6 method. First one would be the basic recipe. second with a longer first pour for pronounced acidity, and third with 4 pours in the second phase for increased extraction :)
Hey man ! I have a question, have you experience any issues with stalling with the Hoffmann method with my J max. Is there anything that you have done to reduce this issue ?
just want to thank you for helping start out the espresso journey. your videos on the gcp led me to discover the mara x that i later discovered you also regarded very highly. i ended up with a vbm and you and java jim pretty much sold me on that. hope life is great and that you get out of making videos what you put in. now i am messing around with pourovers haha
Great Video! One thing I've noticed after using Hoffmann's method with 15g dose for a while on V60 size 02 is that with the smaller V60 it actually tastes better or at least a higher extraction level ( It might have something to the thermal mass thing) and maybe that's why his recipe usually works better with the original dose, but using Tetsu's I've had delicious and different experiences with coffee beans that I was used to. After that I always try both when dialing in a new bag so I can taste the same coffee on these different profiles and decide which one fits better.
As far as i understand, you actually don't do 4:6 unless you start to adjust the recipe. Then you use the first 40% (adjust acidity/sweetnes) : last 60% (strength).
Great video. It's interesting that the 4:6 did so well of the bat against a method you essentially had fully dialed in. I was expecting Hoffmann's to win just because of that. I wonder what the results would be once you've dialed it in for the 4:6. By the way, Brewing Habits recently posted a very nice video on the method. I think it's the most comprehensive to date and really gets into the details of how/why it works. Definitely worth a look.
well I wouldn't say it just won right off the bat. I tried the 4:6 method many times before making the video (only the basic method). When making these videos, we also need to understand that the coffee beans play a big role in the tasting experience, plus the 4:6 cup of coffee didn't actually taste that much better, but rather just resulted in a different tasting experience of the same coffee :)
I'm just beginning to dabble with brewing so pardon my ignorance but would love to see Tetsu Kasuya's 4:6 go against Matt Winton's Five-Pour Recipe or are they just the same? I've watched both methods and have come to that conclusion.
unfortunately I only use the sette for espresso atm, because I have one shim installed on the burr. with the shim installed, it's not capable of grinding coarse enough for the 4:6 method, and can barely grind coarse enough for the hoffmann recipe
I think you messed up with tetsu's recipe. For every pour you are using very high temperature water which might change the over all coffee's extraction.
Some very important things to mention regarding Tetsu Kasuya's method from my personal experience that will help you to get the best cup:
1. Pour and let bloom for at least 35 seconds. Not necessary to wait 45 seconds everytime. This is just a time reference. If your water takes more than 45 seconds to fully drain, then grind coarser. Adjust as much as needed. Not necessary to match 45 seconds of drawdown time. As long as your times fall within 45 seconds that's fine. Just observe thats not way too fast! It depends on coffee roast and freshness too.
2. Pour when the water peaks out and you can barely see any water over the grounds BUT be careful and don't let the coffee bed dry completely. Just pour again when water from the previous pour peaks out (coffee bed level, maybe slightly below it)
3. Use a top quality grinder for this method. Too much fines and your cup will never taste great. I promise!
4. Use a coarse grind setting and aim for a total brew time around 3-3:30 but BE AWARE it may take little longer with some coffees. That's ok. Please keep in mind that this drawdown time is directly proportional to agitation and fines. Aim for low agitation and you'll get consistency and shorter brew times without grinding coarser (which is what most people do and it's wrong!)
5. Would highly recommend you to use a drip assist device like the one from Hario, the melodrip or the Gabi Master B. Any of these can help a lot with consistency and extraction. Otherwise just be careful with your kettle technique and use slow flow, with the spout as close to the coffee bed as possible.
6. Use soft filtered water with a PPM as close to zero as possible. Mineral waters could work but drawdown times can be dramatically increased.
7. Water temperature from Kasuya's original recipe is around 91°C in my experience, for most medium or medium light coffees, you would want to raise water temperature to improve extraction and sweetness when using coarse grounds. For my medium roasts I always use 94°C and works great. In case you get some astringency or bitterness check your pouring first, then your water temperature. If you make sure your pouring is correct, try lowering your water temperature a couple degrees and taste. High agitation in general can be detrimental, even more so on the 4th and 5th pours. The effect here is dramatic! Turbulence here can increase bitterness and ruin your cup. As mentioned before, aim for a slow & controlled flow and use a good quality gooseneck kettle!
8. Stick to 1:15 ratio and adjust from there. No need to change ratio for most medium roasts and in case you're brewing a really light roast, just crank water temperature and you'll be covered. For lights I wholeheartedly suggest to use water just off the boil. And in case you still get a hint of sourness even with boiling water (under extraction) please stretch your ratio a bit first, then grind size. Most lights would be fine with a ratio of 1:16.6667 or even 1:17 instead of 1:15
It really depends on coffee density.
I've seen Scandinavian roasts that are highly soluble (Low acidity coffees tend to be very soluble) and thus require less water temperature. Just make sure you know your beans well and you'll know how to get the best out of them.
Hope this helps!
Wow, that is an incredibly informative comment. Thank you. And thanks to the video creator as well.
Man, your comment is more helpful than tons of videos I've watched. Thank you from the bottom of my heart! 😃
Super helpful, thank you! I'm trying to dial in this recipe and have been customizing my water to Rao specifications - probably the wrong move for this recipe.
Exactly more helpful than most videos. Thanks a lot!
Comment of the year!
I'm grateful for the algorithm for bringing me here! I was curious about this comparison, and even posted a comment on Hoffman's channel yesterday about it!
where ya go bro? really enjoyed the content
Oh man I really like you videos. Keep posting them plz
I watch this video literally after I discovered Tetsu's method today and just brewed one batch to try (9 pm where I am) and I came to same conclusion...Testu's method offers a more complex and better taste off the bat using the standard method.
I would like to see the 4:6 method against itself.
Yeah, I vote for this too. Especially for the first 2 pours. Let see if one's really extracting more acidity than other.
I could probably do 3 cups with the same beans, using the 4:6 method. First one would be the basic recipe. second with a longer first pour for pronounced acidity, and third with 4 pours in the second phase for increased extraction :)
@@tmb-themajesticbeanchannel1746 Yeah yeah, that would be awesome man. :D and also a fun experiment as well.
How come you stopped making videos?
Hey man !
I have a question, have you experience any issues with stalling with the Hoffmann method with my J max. Is there anything that you have done to reduce this issue ?
I've been using Tetsu's recipe for a while and I love it. Not sure whether my coffee grinding settings are 100% correct, however.
just want to thank you for helping start out the espresso journey. your videos on the gcp led me to discover the mara x that i later discovered you also regarded very highly. i ended up with a vbm and you and java jim pretty much sold me on that. hope life is great and that you get out of making videos what you put in. now i am messing around with pourovers haha
Great Video! One thing I've noticed after using Hoffmann's method with 15g dose for a while on V60 size 02 is that with the smaller V60 it actually tastes better or at least a higher extraction level ( It might have something to the thermal mass thing) and maybe that's why his recipe usually works better with the original dose, but using Tetsu's I've had delicious and different experiences with coffee beans that I was used to. After that I always try both when dialing in a new bag so I can taste the same coffee on these different profiles and decide which one fits better.
how many clicks would be the 1000 microns? I have the regular JX and convertion is difficult to make
Amazing video, thanks a lot!
I’m confused. How do you get 40 to 60 if you pour equal amount 60 grams and equal 45 seconds between?
As far as i understand, you actually don't do 4:6 unless you start to adjust the recipe. Then you use the first 40% (adjust acidity/sweetnes) : last 60% (strength).
Looking forward to more battles!
maybe compare the Tetsu method to Matt Winton's method, both very similar
Great video. It's interesting that the 4:6 did so well of the bat against a method you essentially had fully dialed in. I was expecting Hoffmann's to win just because of that. I wonder what the results would be once you've dialed it in for the 4:6.
By the way, Brewing Habits recently posted a very nice video on the method. I think it's the most comprehensive to date and really gets into the details of how/why it works. Definitely worth a look.
well I wouldn't say it just won right off the bat. I tried the 4:6 method many times before making the video (only the basic method). When making these videos, we also need to understand that the coffee beans play a big role in the tasting experience, plus the 4:6 cup of coffee didn't actually taste that much better, but rather just resulted in a different tasting experience of the same coffee :)
Why no more videos?
I'm just beginning to dabble with brewing so pardon my ignorance but would love to see Tetsu Kasuya's 4:6 go against Matt Winton's Five-Pour Recipe or are they just the same? I've watched both methods and have come to that conclusion.
Try to compare Tetsu's 4:6 with his new formula using v60 switch
Hi. Can you please tell me, what do you dispense in your coffee measure cup?
Can you please share the sette settings(approx) that would work for these recipes?
unfortunately I only use the sette for espresso atm, because I have one shim installed on the burr. with the shim installed, it's not capable of grinding coarse enough for the 4:6 method, and can barely grind coarse enough for the hoffmann recipe
No more videos??? Hope u r well
Can you do James Hoffman vs Matt Wintons?
290 clicks is 3.2 indication right?
that's right
Where are u man?
We haven’t seen you in a while sir…hope everything’s ok!
You okay man? It’s been a while
NON CAPITO PROPIO COME SI FA IL CAFFE PER PIACERE
still waiting for the next video
hope you are doing well :)
I think you messed up with tetsu's recipe. For every pour you are using very high temperature water which might change the over all coffee's extraction.
You can compare Ibrik champions!!! Turkish coffee!!!
I as well prefer Tetsu's recipe over Hoffmann's recipe.
Anyone know what happened to this dude?
What happened to the channel?
hoffmann bought and shut it down
Squizing the filter 100% makes it taste worse
Coffee Guru!!
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no more videos whatsap
dude where are you? hope y'all right.
Your maths doesn't add up.
If you do 5 pours, with 45 seconds between each pour, how do you end up with a total brew time of 3 ~ 3.5 minutes?!