Hello :)
Been quite a while since a coffee vid. Today I'll be brewing my coffee using Tetsu Kasuya's 4-6 method. I do enjoy quite big cups of coffee so this 300ml cup from 20gr of coffee is great.
For this recipe you'll need:
- A brewer (I'm using the Cafec Flower but the Hario V60 is similar)
- A good coffee grinder (Timemore C3, 17-18 clicks for coarse methods)
- Coarsely ground coffee (kosher salt texture) from nice, delicious beans :)
- 92-95°C hot water or if you don't have a temperature dial kettle you can just wait 20 to 30 seconds after your water has boiled.
- A scale for good measure ( ... I'll see myself out )
The method is as follow:
- 50ml and wait 40 seconds
- 70ml (up to 120ml) and wait until water drained
- 60ml (up to 180ml) and wait until water drained
- 60ml (up to 240ml) and wait until water drained
- 60ml (up to 300ml) and wait until water drained
Some people like to count 45 seconds in-between each pour but I feel pouring once the water has drained down has given me good results and you get less fatigue from having to focus on time. Here you just pour as soon as the water has drained down from the brewer which is really simple.
This was shot with the Sony ZV-1.
The Timemore C3 may not be good enough for non-pressurized, high quality espresso shots but it can certainly do with slow methods really well. I think the sweet spot for it using coarsely ground coffee for techniques such as Tetsu Kasuya's V60 featured here or the 2021 Aeropress Champion's Tuomas Merikanto recipe has been really great so far.
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Have a good one and thanks for watching :)