The Kasuya Method
You just pour water on coffee right? What else is there to this whole pour-over business?!? Of course, we know that coffee brewing can be as simple or as complex as you find enjoyable. For some, like Tetsu Kasuya, it's an art. Tetsu is the Sebastian Bach of beans, the Calvin to Coffee's Hobbes! Tetsu Kasuya gained his reputation by pioneering his own brewing method and becoming the 2016 World Brewers Cup Champion.
If you are looking to take your pour-over, from reading our 5 quick tips beginner level to master-craft artisan level then look no further. A finely done pour-over isn't only interesting to watch, the gooseneck swirling in circles as a smooth filament of water flows down to the steaming, foaming beans below. A good pour-over also is interesting to brew.
If you have ever tried yourself, you know that changing the ratio of beans to water can change a cup, allowing for a longer steeping time can increase the boldness, or that finely grinding your beans can make a bolder, more robust cup (Coarsely grinding will make a lighter cup that may bring fruit or flower flavors out). With practice and measurement, a cup of coffee can be perfected, but that's just for one type of bean with one type of roast!
Each bean has a different density, a different roast profile, and different characteristics that can change the requirements of brewing. This is where our boy Kasuya comes in. His 4-6 Method is one of THE best ways to brew a good cup of coffee with any bean, although we find that our SINGLE ORIGIN NICARAGUAN works very well, the strawberry flavor is just delicious!
So let's get down to brass cups and dive into how it is done. To put it simply the 4-6 Method consists of 4-6 different times water will be poured on the coffee. Each pour is allowed 45 seconds to drain, and it is ok for the beans to become completely dry.
1st and 2nd Pour - The first and second pour will consist of 40% of the total water being used. Kasuya explains that these first two pours control the balance of acidity and sweetness.
3rd to 6th pour - Consisting of the final 60% of the water. These pours control the strength of the brew. If you want to highlight the lighter notes, like fruit or flowers, you may want to pour the remaining 60% in the 3rd and 4th pour. If you are trying to bring out a deep, rich, earthy, chocolate brew then you may want to go to the 5th or even 6th pour.
It is not very complex, but that's the beauty of this technique. Kasuya understands brewing so well that he was able to make an award-winning cup of coffee with simplicity. There are some other brewing methods out there, but this is a good place to start.
Try it out next time your brewing, and let us know what your favorite coffee is with this technique. Check out our store for different options, and use the Code: ReadToTheEnd to get 10% off.