Coffee with April Episode 74: Brewing New V60 Methods with Tetsu Kasuya - World Brewers Cup Champion
ฝัง
- เผยแพร่เมื่อ 5 มิ.ย. 2019
- Patrik joins Tetsu Kasuya in his beautiful shop and roastery, Philocoffea Inc, experimenting with a new V60 method as well as brewing some espresso and discussing roast styles.
As World Brewers Cup Champion 2016, Tetsu is more than skilled at brewing coffee, and it was great fun to test his recent brewing method alongside him on the bar. In this video you can find information about brewing styles and preferences, a short explanation of Tetsu's current espresso philosophy as well as an insight into his approach to coffee roasting.
It was a huge pleasure to join Tetsu at Philocoffea Inc and we thank him for sharing his knowledge with us.
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us using any of the channels below:
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Instagram: / aprilcoffeecph
Webshop: aprilcoffeeroasters.com/
TH-cam: / @coffeewithapril
Podcast: / coffee-with-april
Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
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Produced by April Coffee - 2019
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"His new recipe on this video"
Coffee : Burundi (Natural processed)
Dose : 25 g
Grind Size : Very fine grind size. 5 with EK 43. or 20 clicks with Comandante.
Water : 300g
Temperature : 95 - 96℃
Total brewing time : 1 min 30sec
Just one pour. 300g water for 15sec. No blooming.
That's interesting. I'll have a try. Thank you for the video!
So the potential bitter/darkness that would come from a fine grind is offset by the quicker brew time and single pour? Interesting.
I’m guessing 20 clicks on commandante with red clix? Because on the normal set up, it’s 10 clicks.
is it 20 regular clicks or 20 with red clix on comandante . THank you
What would that grind setting be? Espresso?
20 regular clicks makes sense because 5 on EK43 is Moka Pot level of fineness (a lot coarser than espresso). So 20 clicks with red clix (10 regular clicks) will be way too fine.
This is the most wholesome video I’ve ever seen. Both guys are so nice, humble and respectful! The world needs this...
“Sifter makes boring taste”
- Tetsu Kasuya (2019)
So basically, we've gone full circle back to drip coffee. 😂
15s 300g no bloom. Such a beautiful method 😍
I tried this and it's delicious! Less bitterness, way less effort and gentler on my stomach. Gonna keep it in my arsenal. Thank you!
Such a nice and humble guy! I enjoyed watching this little session.
Was so happy to see Tetsu at Coffee Fest Bangkok last year - hope he will also be there in 2021!
What a fantastic video! Loved how sincere he was and it’s so much nicer to meet him. I have seen too many videos about his technique but not seen him actually. Thank you!
Thanks very much for this enlightening recipie and demonstration. As I learn more and more about brewing coffee it seems that finer is better. I recently purchased the Bonavita 8 cupper with glass carafe. Using our usual drip grind, which is medium coarse my coffee was sour. I went finer and finer until I'm almost in espresso territory. Now I've got a sweet cup. Can't wait to try your method with our V60.
Fun! This is a solid method. Thanks for sharing!
I paused this video to try this V60 recipe, and was amazed! I was brewing a decaf that tends to produce a ton of fines. It worked great for that coffee!
Thank you, im starting to use his method for v60, its great!
I have been making terrible coffee in my new v60 and this little quick and easy technique was perfect for a short and sweet cup. Thank you :D
absolutely fabulous to see baristas experimenting/developing new brew methods, or even just to change their brewing techniques. And yet he's using the v60 to experiment with it.
Awesome video Patrik!
It is a good place as I went there during Christmas last year. It’s far from city or downtown by train, but worth it! Lucky I met Tetsu such an inspiration person.
Recommended for coffee people and everyone who likes to drink coffee :)
Thank you for watching.
This is literally how everyone brewed coffee when bought their V60s for the first time until some internet expert told them they were doing it wrong.
Now that Tetsu does it, all those internet experts are like: "Wow, so elegant... Genius!" lol
I don't get this.... Are you saying the people who've been winning barista competitions for the past 20 years are just "internet experts"? Lol
@@BravoMikeRoger lol, no of course not. The internet experts would be the enthusiasts who lurk around coffee subreddits and YT comments sections as such, and take their favorite YT barrista's recipes as gospel.
I'm simply saying that a lot of us had already been making decent cups of coffees long before any of us learned what blooming was, or what grind size or ratio to use. There's no one correct way of brewing a decent cup as long as it tastes good to you.
Regardless of whether you're an enthusiast or a pro, the more we learn about coffee, the more value we find in revisiting the basics. But case in point, unless a renowned pro did it, then the internet experts would say that it's sacrilege to do a simple pour like this.
@@GHFrankie fair point
@@BravoMikeRoger read more slower honey
@@vj.explore lol take your own advice.
So amazing! I just came up with a very similar method last night: no bloom, finer grind, 1:10 ratio, all the water in one go, try to get the foam and colour change to appear as much as possible ie the chemical reaction, then add some clean warm water to dilute the TDS down to taste. I also kept pouring into the same ground but over another server to see what the rest of the extraction would taste like and lo and behold! It contained the tasting notes that I did not want in my cup leaving the more desirable flavours in the original server. Thanks guys for sharing such great content!
7:38 summary (this is a personal reference to use later)
i think it's very useful when i want easy and fast coffee
Did try this method of Tetsus using Peru Fidel Huancas Chinchay med roast beans and it turned out very good. I was a little lower water temperature. Thank you for sharing the recipe. I do have a Burundi coffee and will be trying that with this method next.
Very interesting conversation! Keeping it real guys!
Your method makes it easy for anyone to copy and make delicious results. Thank you!
The coffee is clean and sweet even if it cools down. And it feels like espresso.
Thank you for watching
I agree! Delicious V60 brewing doesn't need to be any more complex than this.
Somehow a single pour truly brings out sweetness of the coffee over the 4:6
Great video. It feels like home watching these two guys and how they approach coffee like an art. Nothing is wrong or right.
I was in Copenhagen at Eastertime 2019 but now I have a great reason to go back so I can visit this new store because the passion is clearly showing on this channel.
Greetings from Reykjavík Iceland.
Very nice video, like it alot, thx 🙏
I never use coarse at all and my grind size the most is 4.2 ( mahlkonig ek43) but of course I am using different way of brewing and thanks for sharing (y)
I will definitely try this tomorrow!!
Ive been doing the 4:6 with yirgacheffe at a 1:7 grind on my aerspeed grinder...it's a pretty slow brew, but, it really makes for a balanced cup it seems!
Worst focus optically but best focus informationally.
Just tried it using Rwanda Huye Mountain beans and made a small alteration using a smaller ratio (1:11). It’s definitely a sweeter cup and the best part is that it’s so easy to make. However, Tetsu was right about the short aftertaste in this cup of joe but it’s not to the point where it sacrifices the quality of the coffee to me. Love it!
Great vid!
Tried this method! The result was awesome. Sweet but not diluted.
I did the same, it was really good coffee, for me im gona brew like this in the morning, and little lighter brew method afternoon.
I tried this method, couldnt get the whole pour in at 15 seconds, took me 50 cause i only have a Hario 01. But DAMN it got a light roast tasting like a beautiful dark chocolate, big dark richness without astringency, mild sweetness, and a bit of tart fruitiness up top. So good, probably the best coffee I've ever made.
Albert C. What grind size did you use?
I promise I will stop by there when I go to japan for the first time
We've been trying this method and it's been fun! It's really challenging to pour the amount of water in short time but once you get it, you'll get the hang of it!
Thank you guys for watching.
I've noticed it's easier to pour this fast using a conventional kettle, instead of using a gooseneck kettle.
Seems like the Hario Mugen poiur over funnels was designed with this fast technique as the main design factor.
I can't wait to try this when my Mugen arrives tomorrow.
I love getting to watch you 2 bounce ideas off each other and workshop how to improve the method. I've been a fan of Tetsu since his Aeropress and 4/6 methods became popularized and getting to peak at what he has next is so exciting!
I'll be sure to check out your other videos! I love the way you talk to others, so down to earth and sincere.
Year after, I found this technique goes so well with Ethiopia natural CM, try it guys ;)
I have just used this method for a very dark roast coffee. It definitely takes out the bitterness but also to some extend the strength. I have been ending up with a hollowed centre, where the water has drilled down. Why? I have been using the Hoffmann method until now. I think for dark roast your method would suit me, so I will chop and change methods until I have found what satisfies me most. Maybe I should try the 40/60 method? Thanks for the video.
Hey Patrick,
This is a great video! You and Tetsu are great together.
Have you ever sifted only very small and very large grounds out, say 1200 microns?
I'm very curious what sizes you sifted out that gave you a negative view of sifting. I have used a 500 micron sifter and found it did exactly what Tetsu and you said but am still curious about sifting out the boulders and the finest of fines.
Hope you are still occasionally checking comments on old videos.
I love this guy - but it's so funny - my coffee maker broke, and I thought I would try this quite simple style, only to see hundreds of coffee snobs with so many details on how to make a cup of coffee, and this guy does not even wet the filter, same coffee for everything and pour in one go - I bought the special Hario Kasuya V60 specially designed for extra course grounds, and now its suddenly extra-fine - its a bit of The Emperor's clothes, when Kasuya does it everyone will follow - if I posted the same video I would be booted out. But love it. making a good cup of coffee should be simple.
He said it in the video: don’t use this method for customers! Coffee snobs are essentially “selling” their recipes, so they make fancy complex recipes to attract “customers”. But at the end of the day, you are drinking water + dissolved coffee. There must be some simple ways to make it taste good. I believe Tetsu Kasuya has found one of those ways.
My favorite pour style 46
What dose fits for the hario 01? I tried it and I can only fit my pour into 30+ seconds. Still makes great coffee in 30 seconds.
Tried it just now... came out actually sweet. Tried a bourbon single origin El Salvador !!
Yes! I just tried a natural costa rican and it was great!
“Too lazy” yep, that’s my technique. By the way, I use this method with an origami brewer and filter. I think, a faster draw down will make the coffee sweeter and avoid the bitter extract from bed part of the ground. That said, it will still contain bitter taste. Anyways, I’m still experimenting with it.
Took around 22s to get 300g into the basket with my Fellow Stagg. I used it on a coffee I was very familiar with. Unfortunately it tastes underextracted. Almost slightly vegetal. I could play around with it more but Tetsu's 40/60 method works so incredibly well on most of the coffees I use that I think I'll pass for now. Fun video though!
His new recipe is the exact opposite of his famous 4:6 method lol
Hi. I am so excited to see Tetsu-san new brewing technique. But I have a questions regarding the fine grind. How fine is the grind? Is it an espresso fine grind? I don't have a machine grinder, I use manual hand grinder. Please enlightened me. Thank you.
It roughly translated to 20 click on Comandante, I believe, which is on fine limit for pour-over (Comandante suggest 22-32 for pour-over on their website)
Did somebody tried this recipe with a baratza encore/virtuoso grinder? What grind setting did you use?
Around 12-15 on an encore.
Does anybody know what grind size 5 on the EK will be on the Baratza Encore?
Nice conversation between two good people. By “fine”, is that grind possible o. A Fellow Ode with Gen 2 burrs?
how many clicks is the 5 setting of ek43 in commandante?
If you use a single pour, you're always gonna get a sweeter cup, possibly due to under extraction.
is this possible with iced v60 aswell? Like having 150g of ice and just pouring 150g of water
I actually just tried this method this morning. I usually brew with his 4:6 method before this, and yes like he said it brings out the acidity, same like my wife commented but I liked it though. However I couldn't pour whole 300ml in 15sec, maybe because used with the pulses, but the result was great. I could taste the sweetness immediately, followed by short bitter aftertaste which did not linger in your mouth for long. Will try it again to check on the consistency
same here... the taste is great, tried it with kerinci natural process, still need to practice pouring whole batch in 15 sec though...
I would be super curious to know how he has developed the technique 1 year on.
Me too, gonna ask him on instagram :p
@@mintteaco let us know if he replies!
@@beerad he did not :(
Is he using the v60 that he designed?
There is a focus feature on your camera... you should look into that
Thank you for watching. Indeed there is, we realize it didn't work out the way we wanted in this video but as you can see in the comments we thought the content was to good not to post.
omg focus boyz
Great question - Talk about myself? : )
I'm using a stagg ekg, and I can't get the total 300mL in under 15 seconds. Any advice?
Albert C. Get the maximum flow rate you can create and compensate the slower pour time with other variables such as temperature, grind size etc. Is what I would suggest. Have fun experimenting!
Just made it for the first time. Had the same issue and reached around 180ml and my 1 cup hario was already full not sure if this is the pouring or max size. Still produced a really sweet cup of coffee tho.
Any update for the recipe?
I tried this method but I always find myself having a crater in the center of my coffee grounds, with a lot of coffee stuck on the sides of the filter, following the shape of the filer. What am I doing wrong?
Thank you for watching. How is it tasting?
@@coffeewithapril I'm still experimenting and trying but it taste nowhere near as great as the coffee I tried when I took a coffee workshop. Might be the beans that's different. How would you suggest we brew V60, same as Tetsu's way? Thanks!
I love your channel guys but damn pls teach your camera guy some focus basics
lol, I just watched about 10 videos to see if I could improve my V60 technique at home. I don't see any consensus at all.
You gotta try them all, find what you like best. I found Rao's newest method works well for me and the 4:6 as well. I have yet to try this method out.
That's the joy of coffee brewing pal. Experiments, do your thing.
Dude I think for different beans u have to try different methods, as you are trying to extract different flavors.
@@eddiezhou659 I agree.. I buy a lot of different beans. It sometimes takes quite a bit of experimentation to figure out how to bring out those flavors. I usually buy beans roasted within the last week or two in half pound bags. By the time I've nailed it, there's not much left in the bag. lol
@@syhusada1130 lol... true. But, it's disappointing when one of those experiments results in less a less than optimal brew. lol
What roast level? Light? Medium light? Medium?
This was with a medium roast level
@@coffeewithapril i see thanks. Would he have changed the bean to water ratio to 1:12 if it's medium light or light? thanks so much
@@belugawhale6539 @Coffee with April anyone would suggest on this ? Also curious to know :)
Does this work with a regular plastic v60 (not the kasuya model)
Yes, it should.
@@coffeewithapril thanks for the response! Also - what's '5' from the EK43 as clicks on the Hario mini mill. That's probably an absurd question given how far apart the grinders are in quality. I've been using 8
@@raghavrao5221 I wouldn't know.
@@coffeewithapril fair enough. Thanks for the awesome video though!
What would the EK43 setting 5 be on a comandante?
Not sure, it depends on the calibration on the EK43.
@@coffeewithapril What would you guys recommend to use to try this brew method?
Never use auto-focus
How did you find the espresso?
The Espresso came out really well. Great structure and flavor clarity.
I am so confused now. If I go for 21-23 seconds 1:2 brew ratio the espresso will be under extracted and sour. What about the roast level? Was it like a light (dropped during the FC) or more like after FC finished?
@@cipriandragoi9166 after FC finished.
Why is it focused on the background?
Thank you for watching. We had some challenges filming this video but thought that the content was so good that it was worth posting even do the quality is not 100%.
@@coffeewithapril The content is great!
I'd like to suggest a camera with face recognition (not identification, just "there's a face") or a touchscreen focus. But I'm here from reddit mentioning Tetsu's new easy method.
@@paulf6735 where in reddit ?
tehnik hajar jahanam 😅😅😅
Espresso: most important thing as well: NOT SOUR.
I think quarantine has already affected me. The entire video I was hoping they would kiss each other, sorry.
Why is the camera focused on the wall..................................................
Tried it and don't like it. 4:6 is genius, this is weak.
That's basically overextracting with a V60 for no good reason. If you don't like acidic coffee use an imerssion method and a less acidic coffee.
Thank you for watching.
Why do you think that the coffee is overextracted?
@@luluke-yl7co because the grind is too fine for V60. It's a way of equalizing coffee roasted badly or of inferior quality.
Devlin M. He is world brewers cup champion. Pretty sure he knows what he’s doing.
I've been brewing this method twice a day for the past month. And I can say it does not overextract due in large part to the very short brew time in spite of the required fine grind size. The fact that all of the extraction occurs as the bloom also mitigates the rate/efficiency of the extraction. This is a solid method that consistently makes sweet and rich coffee.