Tetsu Kasuya, 4:6 method
rem708
Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick. Use either less or more water for the second pour to compensate for the difference (if any) in the first one. The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one. https://youtu.be/wmCW8xSWGZY?si=l_4p_nzb2ZtbnImF
Created On
12.0.2024
Last Updated
12.0.2024
Downloads
0
Specs
Coffee
20 grams
Water
300 ml
Grind
Medium
Ratio
1:15.00
Temperature
205.0 ºF
Total Time
3:30
Total Steps
6
Steps
Pour
Pour in concentric circlesBloom
Start BloomPour
Pour in concentric circlesWait
Let the water extract the coffeePour
Pour in concentric circlesWait
Let the water extract the coffeeDownload CherrySeed
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