Barista
Tetsu Kasuya
- 22
- Recipes
- 14
- Methods
- 1:15
- Typical ratio
- Cafec Deep 45
- Mostly
Recipes
Cafec Deep 45
2 recipes
- 01 Light 4:6 Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Ratio 1:15 Time 5:00
- 02 Kasuya 4:6 Kasuya's 4:6 method scaled for the Deep 45. Five even pours of 90g every 45 seconds. Lower temperature and a heavier first pour ratio bring out chocolate and sweetness from medium-to-dark roasts. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 5:00
Cafec Flower Cup 4
2 recipes
- 03 Light 4:6 Tetsu Kasuya's published light-roast variant of the 4:6 method. Same five-pour timing as the standard 4:6 but with a smaller first pour, shifting the 40% balance toward sweetness and body over brightness. Ratio 1:15 Time 3:30
- 04 Kasuya 4:6 Tetsu Kasuya's 4:6 method on the Cup 4. Five timed pours of 60g each. The first two define brightness and sweetness; the last three control strength. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 3:30
Cafec Flower Oval 101
2 recipes
- 05 Light 4:6 Kasuya 4:6 dialed for light roasts on the Flower Oval 101. The first flavour pour is smaller — 30g instead of the standard 40 percent — which damps brightness in favour of body in the four strength pours that follow. Ratio 1:15 Time 3:45
- 06 Kasuya 4:6 Tetsu Kasuya's 4:6 Method ported to the Flower Oval 101. Five even 45g pours, the first two shaping flavour and the last three building strength. Adapted for the extended drawdown of the trapezoid bed by ~15 seconds; coarser grind keeps the bed from stalling at the single bottom hole. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 3:45
Hario Mugen
2 recipes
- 07 Kasuya Official Tetsu Kasuya's official recipe for his signature Hario Mugen dripper. Single pour of all water at once — the Mugen's star-shaped internal structure controls flow rate automatically. No technique needed. Ratio 1:15 Time 3:00
- 08 Strong 1:12 Tetsu Kasuya's official Mugen recipe. Pour all water aggressively in 15 seconds for a single-pour brew. Ratio 1:12 Time 1:30
Hario Switch 02
2 recipes
- 09 Devil Switch Tetsu Kasuya's "Devil" recipe for the Hario Switch. Uses two temperatures — 90°C for the pour-over phase and 70°C for the immersion phase — to maximize sweetness while minimizing bitterness. Ratio 1:14 Time 3:30
- 10 Devil's Recipe Tetsu Kasuya's original hybrid Switch recipe: alternates between open percolation and closed immersion with temperature drops for complex extraction. Ratio 1:14 Time 3:00
Hario Switch 03
2 recipes
- 11 Super Hybrid — Double Batch Coarse Tetsu Kasuya's Super Hybrid method for the Switch 03. Coarse grind with mixed temperatures for a complex, full-bodied cup. Ratio 1:15 Time 3:30
- 12 Hybrid — Single Cup 4:6 Tetsu Kasuya's hybrid 4:6-inspired Switch recipe. Open-switch percolation for sweetness, closed-switch immersion for body. Ratio 1:14 Time 3:00
V60 02
2 recipes
- 13 4:6 Method World Brewers Cup 2016 winning recipe. Divides the brew into two phases: first 40% controls sweetness/acidity balance, last 60% controls strength. Ratio 1:15 Time 3:30
- 14 Multi-Pour Tetsu Kasuya's newest recipe, built as the opposite of the short, fine-grind competition trend: an extreme coarse grind, hot 96°C water, and ten small pours that build a thick, almost syrupy body. He calls it the Multi-Pour. Ratio 1:15 Time 3:30
V60 03
2 recipes
Cafec Deep 27
1 recipe
Cafec Deep Pro
1 recipe
Cafec Flower Cup 1
1 recipe
Cafec Flower Oval 102
1 recipe
Hario V60 NEO
1 recipe
Other authors who write for Cafec Deep 45
In the app
Brew it with the guided timer.
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