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Tetsu Kasuya

Kasuya's latest method (2026, ten years after his World Brewers Cup win): super coarse grind, very hot water and ten equal 30 ml pours for a thick, sweet, low-bitterness cup.

Sweet zone
Yield
300 ml
↕ drag to adjust · 200–500 ml
✓ in the sweet zone
Coffee 20g
Ratio 1:15
Temperature 96°C
Roast Light – Medium
Grind Super coarse
X-RayThe method's parts and what to do before you start.
V60 brew station
shelf.coffee · X-Ray

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Select a part to learn what it does

Paper filter

The paper holds back the grounds and lets the coffee through. Use a filter that matches the size of your V60.

Fold the seam, fit the paper and rinse before adding coffee.

Steps · 11
01 1st pour (bloom) — 30 ml Bloom 0:30
02 2nd pour — 60 ml Gentle 0:45
03 3rd pour — 90 ml Gentle 1:00
04 4th pour — 120 ml Gentle 1:15
05 5th pour — 150 ml Gentle 1:30
06 6th pour — 180 ml Gentle 1:45
07 7th pour — 210 ml Gentle 2:00
08 8th pour — 240 ml Gentle 2:15
09 9th pour — 270 ml Gentle 2:30
10 10th pour — 300 ml Gentle 2:45
11 Drawdown 3:30
Glossary 2
Bloom
Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
Pulse pours
Pouring water in several short rounds instead of one continuous pour. Increases agitation and extraction; controls drawdown time.