Kasuya 4:6

Cafec Flower Oval 102 Cafec by Tetsu Kasuya

Tetsu Kasuya's World Brewers Cup-winning four-to-six method is translated from the V60 to the Oval 102. Early pours tune sweetness and acidity, while later divisions set strength for a balanced, adjustable cup.

1:15 Ratio

3:50 Total

20g Dose

93°C Temp

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Roast level

Light Medium Dark

Parameters

Adjusted by variant

20 g
Coffee: 300 g
Water: 1:15
Ratio: 93 °C
Temp: 7 coarse
Grind: 3:50
Total: ~300 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:50 · total

Pour 1 / 6
0:00

45s

Pour 60g over the centre of the bed.

+60g→ 60g Center pour 6g/s 10s 93°C
Pour 2 / 6
0:45

45s

Pour in steady circles into the corners to 120g.

+60g→ 120g Corners 6g/s 10s
Pour 3 / 6
1:30

45s

Pour in a spiral to 180g.

+60g→ 180g Spiral 6g/s 10s
Pour 4 / 6
2:15

30s

Pour in a spiral to 240g.

+60g→ 240g Spiral 6g/s 10s
Pour 5 / 6
2:45

1m5s

Finish in a spiral to 300g.

+60g→ 300g Spiral 6g/s 10s
Done 6 / 6
3:50

Finish when the coffee stops dripping.

Notes

Use five equal 60g pulses and a coarse grind so the deeper trapezoid bed does not choke. Change the split of the first two pulses to steer the cup brighter or sweeter; adjust the later split for lighter or fuller texture. Coarsen if the bed stalls and fine slightly if it drains too quickly.

Original source

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

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By

Tetsu Kasuya

22 recipes

In the cup