Trying Different Recipes with the Tetsu Kasuya / Hario Dripper - Part 1 | Coffee with April
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- เผยแพร่เมื่อ 26 พ.ค. 2021
- This week, we're experimenting with a new dripper that has recently come to market: The Tetsu Kasuya Double Stainless Dripper from Hario.
This brewer has been designed in combination with former World Brewers Cup Champion Test Kasuya and is created to remove the need for a paper filter when brewing coffee.
In this video, we attempt several different recipes, yielding a wide mix of results, however, we’re confident that we haven’t really nailed this one yet. We haven’t included our extraction data in this video as we weren’t satisfied with the quality of any of the brews we have produced.
We found that this brewer is susceptible to the same pitfalls as other metal filtered brewers; there can often be problems with flow due to clogging and the larger holes tend to allow for sediment or fines to make their way into the final beverage.
As a result, we’ll be bringing you a second part to this video in which we brew coffees with different roast degrees and we speak with Tetsu himself to hear his advice on where we’re going wrong. We're really excited to bring you part 2 and some advice from the creator himself.
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Produced by April Media - 2021
Thanks for being so transparent and for the insight of trouble using this brewer.
I always appreciate how you're willing to show your process and not hide any errors. It shows to me that you're genuine about wanting to get the best result out of any equipment or coffee combination and just a genuine love for coffee
An additional recommendation: there are dripper holder/stands with feet that sit outside the scale which would be perfect for a brewer which needs you to brew based on beverage weight.
Just by watching it, i feel frustated enough to use this dripper hahah! Keep up the good work, i like the transparency in this video! Thanks.
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Edit: i meant dripper, not brewer! Just noticed it haha
As many in the comments, thank you for the honest and transparent review. I have been looking for this brewer and I really really want to like it. Looking forward to see part 2 with Tetsu!
can't wait for pt 2!!
Very interesting to see you trying to master this brewer and showing that even for you it's not always easy !
I would also be very interesting seeing a review of the first Tetsu brewer (the modified V60) and brew technique that comes along.
His (old) V60 technique is quite interesting as it's really non-intuitive compared to a classical V60 technique but is easy to get good result and gives a good control on sweet-acid level even to a beginner. Actually I think there are some similarities in this V60 technique and the April brewer pour technique.
What I'm not really sure is if its modified V60 brewer make that much of an improvement and is really necessary. You can go very very coarse with it when you get a good seal of the filter but none of my grinders are capable of a good grind at this coarse level.
Thank you. I also have this brewer, had many of the same issues, and thought it was just me.
This is a super cool video.
I look nice but I prefer paper filters instead of metal filters because metal filters it have some ground coffee. I looking forward to see part two
Thank you for the insight! I was kinda looking into this dripper as I really love the Hario wood neck cloth dripper but constant rinse, freeze, warm up is kind tiresome. I love the idea of this dripper but had bad experience with double meshed metal drippers, they use so much water to clean every time so fine grounds won’t cloug the mesh, this kind neglects the benefits of reusable and ease of use aspect of metal dripper.
Have you tried sifting out the fines?
I find that makes a huge difference in my metal and cloth filter brews.
I then use the fines for AeroPress cold brews, and brewing those according to the AeroPress directions. No waste.
Patrik! Wasup! I used a coarse grind with a light roast profile. The grind I used was similar to Tetsu’s V60 dripper. I used a “Rivers” grinder (Porlex, would work too) with 11 clicks from the tightest setting to loose. The clogging happened to me as soon as I started testing out my Fellow Ode grinder at #11, it’s lost coarsest setting. So, for me, manually grinding the coffee works, and went a little hotter with the water. I’d do 207 Fahrenheit and go on from there. It came out sweet n’ somewhat full bodied. Not much Clarity but great for the popular “Ice Cold Brew” that Tetsu made famous lol.
Don't know if I can ever do any brewer with sediment
We purchased the earlier v60 mesh brewer, hario released previously and had a lot of the same problems.
No matter what we did, it would only just clog up. In the end, I just gave up using it.
I brought to experiment with, hoping it would replace the filter paper and save on waste.
Such a shame….
However, if they increase the amount of holes, maybe this could help with the flow rate.
Given the complexity that this brewer implies, it would be good to ask the creator what kind of different contribution does it make to the other known ones? There must be an idea to improve the experience or the result, or both behind a new method.
At least I think so.
Very good material, keep it up!
I ordered this and should show up today or within this week. I remember seeing one video (maybe in Japanese, I forgot) that Tetsu was saying that he created this trying to simulate the use of a cloth dripper: constant flow of water, constant tilting of dripper (so that water reaches all parts of grinds), darker roast etc. ...that's what my impression is anyway. I'll have to play with it to figure out.
Thanks for the transparency! Have you guys tried with bypassing just like the aeropress? Maybe finer grind and extracting a part of the coffee then adding water after? Cheers!
Thank you for watching. Finer grind won't allow any coffee to go through when you brew.
@@coffeewithapril Interesting, alright waiting for what comes in the next part!
Its not designed for any of those recipes. It's a metal sock. Japanese style coffee. One long slow center pour . No bloom or agitation.
I try also with
Tetsu Double stainless one
Just looking back to inspiration
Like a nel drip in tradition Japan.
So Simply and different to roasting profile ( dark roast )
Brewer have to use skill
I uses 20 gram of coffee
After blooming for a little bit of water
About 30-40 grams of water
Then pour only center or 1 inch circle at center . And hold a dripper a bit swirl
For not too much extraction
Like a old school style of nel drip
Is sifting the coffee fines still not help?
You have to treat it like a cloth “nel” filter that’s popular amongst enthusiasts in Japan. You drip like cafec’s osmotic flow method, very fine and thin steady stream of water, and you don’t let water draw down at the end. You should get a very robust silky rich coffee that is very different from normal pour over coffee. I think this metal filter is still different from cloth, but closer to it. Anyway, if you never experienced Japanese style cloth filter coffee, you probably don’t have much idea, and that’s probably why you are having trouble, I’m sorry to say.
Has anyone used a Fellow Shimmy to remove the fines to reduce the choking?
I own one and stopped using it after a few attempts because of the same clogging issue. Fingers crossed we have both missed something that Tetsu can correct!
Good to hear from you Kyle. It's tricky, the main challenge is that you are "forced" to pour in a specific way if you want the water to go through within 5 minutes of total brew time. And that way of pouring seems to cause a lot of unevenness and very weak cups (more about that in part 2).
I haven't had issues clogging with mine, doing single pour with a Stagg, 7.5 setting on a 1ZPresso K-Plus, 18-20g dose. I'm getting sub 3 minute drawdowns. I have a touch of sediment in the cup but it's reasonably clean tasting. Maybe lower fines from the 1ZPresso or maybe I just have a different pour style.
Thank you for your input. Out of curiosity, what roasted coffee (light, medium, dark) are you using?
I've used medium and medium-light roasts. Around 92C water for the medium and 95-99C for the medium light depending on coffee. I haven't tried it with any coffees that I've noticed to produce a lot of fines yet I will report back if I get something that causes a lot of stalling.
With such excellent results coming from using using the 4-6 method, it's hard for me to consider this new brewer given how bad the workflow is.
Still testing what works best for it. Though i never had a similar issue like you had and i use super light roast. Looking at the video I think i know why this happening to you. (1) too much water and (2) too high flow rate. In basic terms this brewer needs the same traditional principle “Japanese osmotic flow pour”. So go coarse or medium coarse 30sh on uniform, bloom for 50g than use the kettle with centre pour moving slowly outside than back in. Using the fellow kettle, fill it up with water to get more control and pour slowly almost reaching a dripping stream coming out of the spout. Taste will be oily, with medium sweetness. Enjoy
Crazy idea...
Fill the brewer halfway with water, insert a steam wand and press go!
Reminds me of nel drip for some reason
Maybe try pouring very very slowly, and in circles? This way you would agitate as little as possible, so maybe that would cause as little fines clogging as possible
More agitation is what you need (at least at the end of the brew) to make sure the water goes through. A slow circle pour isn't going to allow the water to go through.
Hmmm. I think 3-4min brews are not always great. We can learn from the Vietnamese and Indians who use a metal filter have a slow flowrate. Swirling is one of the methods.
The japanese osmotic flow is also relatively slow as compared to the 4:6 method.
i would also increase the temperature. the lower the slower
Thank you for watching. Truth with moderation, a temperature range of 90-96'C makes little impact on the flow rate.
I call this brewer the Sweatsu. Because it looks like it's sweating.
Simply increase coffee grind size
Thank you for watching. That we tried as well. It's more about the pouring techniche.
This sounds ridiculous. The method of unclogging a pipe has a better success rate. In my opinion, at this stage, we're just fighting the resistance of ground coffee through different kinds of perforation.
Great video! instagram.com/p/CMgFPIOiXu5/ could maybe be a help. It's Tetsu brewing with the dripper and it looks like he is doing lots of small pours over some time. Maybe that could work with a coarse grindsize.
Tried it. If you look closer at the video you see (1) that it's much darker roasted coffee than what we use and (2) that he also didn't drain all the liquid (which is why he is holding it above the server).
Great job
What I'd do if doing the second method is getting one of those "dropper stands" some people use for V60s, seems like a better way to do it