☕ Tetsu Kasuya's 4-6 Method | How to Brew

Experimenting with different recipes is fun! Today, I tried Tetsu Kasuya's 4-6 method, which won the Brewers Cup in 2016. I like the idea that the first two pours manipulate the coffee’s acidity and sweetness. 🍈
_
⚡ Follow for more 👉 @haelibo
⚡ Follow for more 👉 @haelibo
_
⠀
☕ Instagram @haelibo ⠀
☕ RUclips "Happy Haelibo" on RUclips, Don't forget to Subscribe❣⠀⠀ ⠀
⠀ ⠀
⠀⠀⠀ ⠀⠀ ⠀⠀⠀
_⠀ ⠀⠀ ⠀⠀⠀⠀ ⠀⠀ ⠀⠀⠀
⠀⠀⠀⠀⠀ ⠀⠀⠀ ⠀ ⠀
⠀
⠀⠀ ⠀⠀ ⠀⠀⠀
⠀⠀⠀⠀ ⠀
⠀ ⠀⠀⠀⠀ ⠀⠀ ⠀
⠀⠀
#tetsu #v60 #coffee #coffeetime #coffeelover #cafe #coffeeshop #coffeeaddict #espresso #barista #kopi #coffeelovers #latte #coffeeholic #latteart #specialtycoffee #cafe #coffeebreak #latteartist #freepour #cappuccino #caffeine #coffeelife #coffeelove #baristalife #coffeeart #cafelife #coffeeoftheday #coffeeguide #coffeeday #coffeeporn

[@yusufanbarfirdausi621]

Thank you for simplify this method to viewer

[@MisterRhul]

About how course it is:
Depends on the coffee and the grinder. The Zp6, for example, can make coffee in the same time with a less coarser coffee. And different coffees benefit of different adjusts in the grinder. There is no closed margin to the grind size. Just time and proportion of water. The rule is: it is coarser then tradicional, not the same he used is championships.

[@leonphung7812]

Is the very first pour considered the bloom phase?

[@JustPassingByBaby]

That's not coarse grind. Chech the original video. It needs to be much coarser

[@maycatyuiop]

Not coarse