Recipes by Tetsu Kasuya
The God Recipe
Tetsu Kasuya's Hario Switch recipe: two open-valve pours at 93°C draw acidity and sweetness first, then the valve closes at 1:15 for a 75°C immersion and opens at 1:45 to finish around 3:00.
- Dripper
- Hario Switch
- Coffee
- 20 g
- Brew water
- 280 ml
- Water temperature by step
- By step 93 / 75°C
- Total brew time
- About 3:00
Our Preferred Mugen Pour Over Recipe
Tetsu Kasuya's bloom-free single-pour method presented by HARIO as its recommended MUGEN recipe.
- Dripper
- Hario V60 Mugen
- Coffee
- 25 g
- Brew water
- 300 ml
- Water temperature
- 93°C
- Total brew time
- 1:30
4:6 Method
Splits the water 4:6: a smaller first pour in the first 40% brings sweetness, a larger one brings brightness, and the number of pours in the last 60% sets strength. The recipe that won the 2016 World Brewers Cup.
- Dripper
- Hario V60 02
- Coffee
- 20 g
- Brew water
- 300 ml
- Water temperature by roast
- By roast About 93 / 88 / 83°C
- Total brew time
- 3:30
THE NEO BREW
Born as the counterpoint to the short-time, few-pour trend. Instead of suppressing negatives it is an additive approach that draws out specialty coffee's positive qualities to their limit. An unconventionally coarse grind, high temperature, and ten closely spaced pours build sweetness and mouthfeel.
- Dripper
- Hario V60 Neo 02
- Coffee
- 20 g
- Brew water
- 300 ml
- Water temperature
- 95–96°C
- Total brew time
- About 3:30
This recipe.
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