Kasuya 4:6

Cafec Deep 27 Cafec by Tetsu Kasuya

Kasuya's 4:6 method ported to the Deep 27. Five even centre pours of 45g each, separated by 45 seconds. The first 40% controls sweetness/acidity balance, the last 60% controls strength. Pick the roast on the recipe screen — the water temperature follows.

1:15 Ratio

4:00 Total

15g Dose

88°C Temp

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Roast level

Light Medium Dark

Parameters

15 g
Coffee: 225 g
Water: 1:15
Ratio: 88 °C
Temp: 8 coarse
Grind: 4:00
Total: ~230 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

Method

4:00 · total

Pour 1 / 6
0:00

Pour 45g to the centre. First pour of the 40% phase — anchors acidity.

+45g→ 45g Center pour 10s
Pour 2 / 6
0:45

Pour to 90g cumulative. Second pour of the 40% phase — anchors sweetness.

+45g→ 90g Center pour 10s
Pour 3 / 6
1:30

Pour to 135g cumulative. First pour of the 60% phase.

+45g→ 135g Center pour 10s
Pour 4 / 6
2:15

Pour to 180g cumulative.

+45g→ 180g Center pour 10s
Pour 5 / 6
2:45

Pour to 225g cumulative. Final pour.

+45g→ 225g Center pour 10s
Done 6 / 6
4:00

Drawdown complete. Target around 4:00.

Notes

Five centre pours of 45g every 45 seconds: 0:00, 0:45, 1:30, 2:15, 2:45. Total 225g. Designed for V60 originally — the Deep 27's steep cone absorbs the longer total contact time well because all pours land in the same column. The coarse grind is non-negotiable. Without it the deep bed turns a 4:00 brew into a 5:00 stall. For sweeter cups, weight the second pour heavier than the first (40g/50g). For brighter, weight the first (50g/40g). Ratio: 67g/L. Drawdown around 4:00. Kasuya's published temps: 93°C light, 88°C medium, 83°C dark — use the roast selector to switch.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

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Tetsu Kasuya

22 recipes

In the cup