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.
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.
For the people that doesn't know This guy is who for real start everything... This method actually changed the coffee game. He was the one who divided the pours and explained what happened in each pour☕☕☕
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)
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
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
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?
maybe this helps!! Rubens Gardelli used the same method some time ago. Also with 50-70-60-60-60. www.kurasu.kyoto/blogs/kurasu-journal/2016-world-brewers-cup-champion-tetsu-kasuya
First article that comes up when you search Tetsu Kasuya v60 method on google. You'd be able to understand the theory behind it more if you read tge transcript
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..🙏
No, tds hanya tolak ukur untuk konsistensi brewing semua dripper, bukan tolak ukur flavor, semua flavor dinilai oleh lidah si juri, as long as the coffee is good even at high or low tds ? Why not...
@@BariSaxGod25 i think SCA standards aint reflect all the tastes and flavours of a cup of coffee. and the most important point of the contest also to customers is the cup tasted good, not the numbers
@@crazonxeron8252 Actually it does matter for several reasons…the paper may affect the flavor plus wetting the filter with hot water warms the V60 which keeps your coffee from cooling.
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...
fb_dtonpb World Barista Championship deals with Espresso, Milk-based espresso drinks (usually cappuccino) and one of the contestant’s Signature Drink. World Brewer Championship only deals with coffee, water, and brew method.
Well he must win because now Hario is selling allot more drip V60 xD ...but seriously, I tested this method and the coffee is really clean but there are several conditions: the coffee must be fresh, 5-12 days, the temperature must be 90-93 degrees, because if it goes down, you feel bitterness and must be well ground quite thick. I think that the maximum level 2 in the coffee grinder will be enough. sum summarizes nice when I use Arich's coffee berry notes appear what I love :)
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?
burleyman40 I rewatched the video after your comment and you are right. He said he is going to do three pours and he stops at the second one. It’s clear that the judges missed it. I am not an expert but this looks like a huge error because percentages (4:6) without the last pour of 60gr turn totally wrong. He did 50 - 70 - 60 - 60, it means 5:5.
He’s actually pouring at 5:47 > . While he does this, he’s explaining the reasons for the amount of pours he’s doing. By the time he finishes explaining, he’d already finished going passed all three filters. So when he mentions ‘I’ll do 3 more’ , it’s actually more in hindsight; as in, counting the pour he JUST did. It confuses and appears an error as the pour at 5:47 happens mostly out of camera shot. But in person no actual error was made
Not really, He's acutally doing the third pour (or the first of the last three, if you wish) since 5:40 (of the youtube video), it's just not seen on camera, but if you focus, you can see coffee dripping down, so he must be doing the third pour, because the second pour was done dripping by then. Just before, he says "and now, the third pour". 2 more pours then follow, to the total number of five pours.
There's a lot of science behind it. Water composition, temperature, type of coffee, how the coffee was roasted and in what conditions it was grown in, grind size, etc. Manual coffee brewing looks easy but an idiot like you can fuck it up easier if you just think that its simply pouring any water over any coffee.
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.
Según el protocolo puedes hablar en tu lengua nativa
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
Extraordinario 😊
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.
For the people that doesn't know This guy is who for real start everything... This method actually changed the coffee game. He was the one who divided the pours and explained what happened in each pour☕☕☕
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)
And for medium roast, how much temp we need ?
@@navitsum A few degrees lower, maybe 90
how much coffee in grams?
💯
@@Linenohook Its for 20 grams
The easiest, and the best method ever made for brewing delicious cup of coffee, thank you so much Tetsu Kasuya ❤❤❤❤❤❤
He has an even easier method now!
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
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.
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
Jay Torr How corse did you grind with your handgrinder? How many clicks?
I like how the judges smile while listening.
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?
Yes you are correct, Tetsu is a genius
Anyone know where I can find a more in-depth video or write up about the 4-6 brew method?
maybe this helps!!
Rubens Gardelli used the same method some time ago. Also with 50-70-60-60-60.
www.kurasu.kyoto/blogs/kurasu-journal/2016-world-brewers-cup-champion-tetsu-kasuya
journal.standartmag.com/tetsu-kasuya-78a65906da71
www.kurasu.kyoto/blogs/kurasu-journal/2016-world-brewers-cup-champion-tetsu-kasuya
ua-cam.com/video/wmCW8xSWGZY/v-deo.html
First article that comes up when you search Tetsu Kasuya v60 method on google. You'd be able to understand the theory behind it more if you read tge transcript
ua-cam.com/video/wmCW8xSWGZY/v-deo.html
is there a difference between brewers cup and barista cup ?
Brewers cup = alternative coffee making
Barista cup = mostly espresso based coffee
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..🙏
No, tds hanya tolak ukur untuk konsistensi brewing semua dripper, bukan tolak ukur flavor, semua flavor dinilai oleh lidah si juri, as long as the coffee is good even at high or low tds ? Why not...
@@BariSaxGod25 i think SCA standards aint reflect all the tastes and flavours of a cup of coffee. and the most important point of the contest also to customers is the cup tasted good, not the numbers
@@BariSaxGod25 Wow so people also do act as gatekeepey entitled incels outside of the gaming world?
Que top. Cada dia gosto de aprender e concer sobre café.
How come he didn’t rinse out his filters or was that prepped for him before?
It doesn't matter
@@crazonxeron8252
Actually it does matter for several reasons…the paper may affect the flavor plus wetting the filter with hot water warms the V60 which keeps your coffee from cooling.
hario made explanation video about his 4:6 method but i couldn't understand it lol but this video clearly explain it.
hario is bad at explaining things, they only care about marketing
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...
Well done sir
Brilliant barista brewer's
How is this competition different compared to World Barista Championship?
fb_dtonpb World Barista Championship deals with Espresso, Milk-based espresso drinks (usually cappuccino) and one of the contestant’s Signature Drink.
World Brewer Championship only deals with coffee, water, and brew method.
Plz tell us the brewing ratio
20g coffee 300g water 1:15
Which coffee scale does he use
This recipe also i use here in my boss coffee shop in al buraimi Oman.. BA BLACK ART..
thanks to info bro
Honestly, this seems like a method born out of the desire to create a method and be innovative.
"Creating a method for the sake of creating a method" and "Actually creating a great method" are not mutually exclusive :D
Well he must win because now Hario is selling allot more drip V60 xD ...but seriously, I tested this method and the coffee is really clean but there are several conditions: the coffee must be fresh, 5-12 days, the temperature must be 90-93 degrees, because if it goes down, you feel bitterness and must be well ground quite thick. I think that the maximum level 2 in the coffee grinder will be enough. sum summarizes nice when I use Arich's coffee berry notes appear what I love :)
great
The emcee should had kissed kasuya's feet for making that perfect coffee
Is that Korean Dad making the annoucements?
10:05 wtf sound
sounds like tasting style (somelier/cupping ... etc)
Somebody fart
sound of cupping
me when i shat my pant
Me cupping my fart. Releases the aroma the best way. #protip
Wait hold up isn't the announcer THE Korean dad
I'm not a roaster and I'm not a farmer, I'm a barista and a brewer
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?
burleyman40 I rewatched the video after your comment and you are right. He said he is going to do three pours and he stops at the second one.
It’s clear that the judges missed it.
I am not an expert but this looks like a huge error because percentages (4:6) without the last pour of 60gr turn totally wrong. He did 50 - 70 - 60 - 60, it means 5:5.
Amir Ati I know, right!
He’s actually pouring at 5:47 > . While he does this, he’s explaining the reasons for the amount of pours he’s doing. By the time he finishes explaining, he’d already finished going passed all three filters. So when he mentions ‘I’ll do 3 more’ , it’s actually more in hindsight; as in, counting the pour he JUST did.
It confuses and appears an error as the pour at 5:47 happens mostly out of camera shot. But in person no actual error was made
Not really, He's acutally doing the third pour (or the first of the last three, if you wish) since 5:40 (of the youtube video), it's just not seen on camera, but if you focus, you can see coffee dripping down, so he must be doing the third pour, because the second pour was done dripping by then. Just before, he says "and now, the third pour". 2 more pours then follow, to the total number of five pours.
@Daryl Sorry, didn't see your comment, you already explained it before me :)
Low quality video q
I do his aeropress technique everyday
Who blew ass at 10:06? hahahaha
Good info broo 👌😎
10:09 did someone fart?
juan cardenas it’s a technique when tasting a coffee.
Search coffee cupping
I got the ratio 14.75 👌👌
Mbok ono sub indo si
Zen it dat u?
理解できない世界
why does he pour coffee into the cups in parts?
-- a total noob this side
11:40 he explain it so that the coffee becomes cooler faster
Basically pouring water over coffee champion
There's a lot of science behind it. Water composition, temperature, type of coffee, how the coffee was roasted and in what conditions it was grown in, grind size, etc. Manual coffee brewing looks easy but an idiot like you can fuck it up easier if you just think that its simply pouring any water over any coffee.