Tetsu Kasuya 2016 World Brewers Cup 4:6 Method
The 2016 World Brewers Cup winning pour over recipe using five pours, coarse grind, and full drawdown between pours.
Brew spec
- Method
- Pour over
- Cup type
- Filter coffee
- Coffee
- 20 g
- Water
- 300 g
- Temperature
- 92°C
- Ratio
- 1:15
- Grind size
- Coarse
- Brew time
- 3:30
- Pours
- 6
Grind converter
Coarse · ~900 µmGrinds ~0–1090 µm
Recommended setting
32
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant follows Tetsu Kasuya's timed pours with water targets and spoken prompts.
Current phase
Setup
20 g coffee · 300 g water
Rinse the filter, add 20 g, and tare the scale.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 20 g coarse-ground coffee
- 300 ml water at 92 C
How to brew
- 1
Use 20 g of coarse-ground coffee in a pour over.
- 2
At 0:00, pour 50 ml and wait 45 seconds.
- 3
At 0:45, pour 70 ml more.
- 4
At 1:30, 2:15, and 3:00, pour 60 ml each time.
- 5
At 3:30, remove the dripper.