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 outside the sweet zone (280–400)
Coffee 20g
Ratio 1:15
Temperature 96°C
Roast Light – Medium
Grind Super coarse
Before you start2
- Rinse filterPour hot water over the paper filter to remove paper taste. Discard the water.
- Pre-heatLet hot water warm the dripper and cup/server for a few seconds. Discard before starting.
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
Glossary2
- 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.
