The Tetsu
Tetsu Kasuya-inspired immersion recipe using two water temperatures. Hot water for extraction, cooler water for the final steep.
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- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Temp
- 94 °C
- Grind
- 8 coarse
- Total
- 2:45
- Servings
- 1
Method
-
0:00Bloom
Close valve. Pour to 60g at 94°C.
+60g 10s circular -
0:40Pour
Open valve. Pour to 120g at 94°C.
+120g 12s circular -
1:30Pour
Continue to 200g.
+200g 12s circular -
2:00Pour
Close valve. Pour to 300g at 80°C.
+300g 15s circular -
2:45Done
Open valve and drain completely.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Requires the Switch adapter for the Z1. Uses two water temperatures: 94°C for the first 200g, then 80°C for the final 100g. The valve open/close pattern alternates between percolation and immersion phases for a complex cup.
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100g
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