Kasuya 4:6

Cafec Flower Cup 4 Cafec by Tetsu Kasuya

Tetsu Kasuya's published 4:6 method is applied here to the Cafec Flower Cup 4. Separate flavor and strength pours let the brewer steer brightness, sweetness, and intensity while preserving a clean, structured cup.

1:15 Ratio

3:30 Total

20g Dose

88°C Temp

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Roast level

Light Medium Dark

Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 88 °C
Temp: 7 coarse
Grind: 3:30
Total: ~300 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:30 · total

Pour 1 / 6
0:00

45s

Pour in the centre to 60g.

+60g→ 60g Center pour 6g/s 10s 88°C
Pour 2 / 6
0:45

45s

Pour in a spiral to 120g.

+60g→ 120g Spiral 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

45s

Pour in a spiral to 300g.

+60g→ 300g Spiral 6g/s 10s
Done 6 / 6
3:30

Finish when the coffee stops dripping.

Notes

Keep the grind genuinely coarse and anchor pours to the clock rather than waiting for the bed to clear. Shift water toward the first flavor pour for more brightness or toward the second for more sweetness; select 88°C for the roast.

Original source

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

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