I tried his brew technique that he did for Hario that he won this contest with and it kicks ass! Made me have to rethink switching back to a V60 from my Kalita wave.
They usually employ either a top tier hand grinder or (in most cases) they use a high end flat burr electric grinder like the EK43 For this recipe, I bet they use the EK43 as this recipe is PARTICULARLY sensitive to fines. Too much fines and the recipe will never taste great. Great > good enough
Lemme explain: coarse grounds dissolve slowly and gently. Using multiple pours enables you to use lower temperature water and still get high extractions. Also, multiple pours make the recipe more adjustable. The best part of it, you can control each stage of the extraction with higher precision to get a desired profile.
@MPrz81 well, I find the best coffee to simply be organic, high quality coffee. All that fancy shit, no matter how rare and expensive, if you're consuming it, it isn't good for you at all. It's like liquor for me, I only try to consume organic and/or additive free.
Generally speaking, longer extraction = higher caffeine. The technique is for flavour, this involves a temperature range and uses specialty water. It's all very nuanced and unless you know what you're looking for, it can be lost on a lot of people.
For cheaper and mass produced coffees, probably. Not for specialty coffees. Growers actually make a very decent amount especially when theyve mastered the art of processing them. Their green beans sell for a lot of money.
If Matt Winston knows these Farmers on a personal level then I'm pretty sure he's paying them a fair share particularly since he's purchasing very small amounts. Most big farms wouldn't be interested in selling anything under one pallet of raw beans.
@@razineatworld you don't know anything about what I know and this isn't about me. even the specialty coffee world is struggling with this. Lance Hedrick just did a lovely interview specifically about this issue.
@@gauge010 what the green beans are selling for and what the farmer gets are NOT correlated. the importers do massive markups that don't get passed on to the farmer.
![[Roasting Journey] 2021 World Brewers Cup Champion, Matt Witon](http://i.ytimg.com/vi/OW4A36zDAcs/mqdefault.jpg)
![[Roasting Journey] 2021 World Brewers Cup Champion, Matt Witon](/img/tr.png)
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
Thanks for putting up this video. Would love to taste this coffee.
Hoe do You know?
Kasuya is a legend
Kasuya is the GOAT
I tried his brew technique that he did for Hario that he won this contest with and it kicks ass! Made me have to rethink switching back to a V60 from my Kalita wave.
crazy preparation 🤯
@ Truth! Not something I'd want to do every morning. 😂
i am so fucking jealous of his hair
Just liked the entire process
Bravo Matt.
Method 4: 6" Invented by Tetsu Kasuya to used
Hes legend
I've found tetsu's brew method is the most common recipe in specialty coffee
Quite unsure how he actually blended the coffee. Did he roasted together? or blended the roasted beans afterwards.
0:47.:"All the way from hot to cold", you definitely know that better by moving all the way up from down under.
how did they grind the beans? hand grind or electronic? thanks
they can grind before or during the presentation, it's the competitor's choice
@ thanks. Can be either electronic / hand grind?
@@Syd7088 you can use what is most comfortable for you, but keep in mind the time is only 10 minutes
@ ahh thanks very much. 🙏
They usually employ either a top tier hand grinder or (in most cases) they use a high end flat burr electric grinder like the EK43
For this recipe, I bet they use the EK43 as this recipe is PARTICULARLY sensitive to fines. Too much fines and the recipe will never taste great. Great > good enough
how far the human race has come from learning how to avoid being eaten by predators.
this shows how Kasuya is the goat, even when someone else using his method for another competition and still win😂😂😂😂
It feels impossible to buy eugenioides. Anyone have tips for finding roasters offering it?
In Colombia we have it. A lot of it.
@@mprz8188 Please send some 🙏
Ask your local roaster to get some in?
How does one brew words?
OMG :D
Can anybody specify the coffee he served? I couldn't catch the names.
natural eugenioides, and washed catucai
This dude is from Switzerland? He sounds Australian for sure
I thought hes from uk
Definitely Aussie, especially when he referenced allens lollies.
He was born and grew up in Australia
What's the purpose of this technique? Does it yield more caffeine from the bean?
Lemme explain: coarse grounds dissolve slowly and gently. Using multiple pours enables you to use lower temperature water and still get high extractions. Also, multiple pours make the recipe more adjustable. The best part of it, you can control each stage of the extraction with higher precision to get a desired profile.
@MPrz81 well, I find the best coffee to simply be organic, high quality coffee. All that fancy shit, no matter how rare and expensive, if you're consuming it, it isn't good for you at all. It's like liquor for me, I only try to consume organic and/or additive free.
@@creeplife2802 l'm talking about the brewing process. You're talking about origin and varietals. Two whole different things.
Generally speaking, longer extraction = higher caffeine.
The technique is for flavour, this involves a temperature range and uses specialty water. It's all very nuanced and unless you know what you're looking for, it can be lost on a lot of people.
"Starts at the farm" and those farmers still not getting paid a fair share :(
For cheaper and mass produced coffees, probably. Not for specialty coffees. Growers actually make a very decent amount especially when theyve mastered the art of processing them. Their green beans sell for a lot of money.
If Matt Winston knows these Farmers on a personal level then I'm pretty sure he's paying them a fair share particularly since he's purchasing very small amounts. Most big farms wouldn't be interested in selling anything under one pallet of raw beans.
@@razineatworld you don't know anything about what I know and this isn't about me. even the specialty coffee world is struggling with this. Lance Hedrick just did a lovely interview specifically about this issue.
@@csn3391 oh for sure, not a comment against Matt Winston
@@gauge010 what the green beans are selling for and what the farmer gets are NOT correlated. the importers do massive markups that don't get passed on to the farmer.
To much Water isn't real Coffee! It's like 95% Water and 5% Coffee Taste😂
ok boomer
Look mate I only asked for a coffee 😅