Kasuya 4:6
Open in appWorld Brewers Cup champion Tetsu Kasuya's pouring method is adapted for the Flower Cup 1 with a sequence of equal pours. The opening pair adjusts sweetness and brightness, while the final sequence determines strength and keeps the cup articulate.
Free iOS No signup 1003 recipes by 126 baristas
Parameters
Adjusted by variant- 15 g
- Coffee
- 225 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 7 coarse
- Grind
- 3:30
- Total
- ~230 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
3:30 · total-
Pour 1 / 60:0045s
Pour 45g in a spiral.
+45g→ 45g Spiral 4.5g/s 10s 93°C -
Pour 2 / 60:4545s
Pour in a spiral to 90g.
+45g→ 90g Spiral 4.5g/s 10s -
Pour 3 / 61:3045s
Pour in a spiral to 135g.
+45g→ 135g Spiral 4.5g/s 10s -
Pour 4 / 62:1530s
Pour in a spiral to 180g.
+45g→ 180g Spiral 4.5g/s 10s -
Pour 5 / 62:4545s
Finish in a spiral to 225g.
+45g→ 225g Spiral 4.5g/s 10s -
Done 6 / 63:30
Drawdown complete.
Notes
Original source
Recipe by Tetsu Kasuya, published at en.philocoffea.com.
More Cafec Flower Cup 1 recipes
See all Cafec Flower Cup 1 recipesBase Recipe
by Cafeshi
Slow Spiral
by Cafeshi
Full Bloom
by CAFEC
Classic
by CAFEC
Competition Style
by CAFEC