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40:60 Pourover Method (Tetsu Kasuya)
This week I’ve been brewing all sorts of V60 recipes through the Advent Calendar of Pourovers published here on Medium. This method was yesterday’s brew method but in all honesty, I found the recipe I posted there to be complicated and hard to read. It took me a few tries to fully understand how this brew method worked so it is my ambition here to make it as easy as possible to brew. It is my belief that you should be able to scan a coffee brew method as you make it, minimizing how much calculating you need to do in your head as you pour. With that in mind, if there is anything you feel is hard to read or understand within this method, please do not hesitate to let me know.
One sure way to ease the complication of a brew method is to watch the video of the inventor. Here is a video of Tetsu Kasuya himself explaining and brewing his 40:60 pour-over method. As always, I recommend first checking out his video and then coming back to use this guide as a reference.
Kasuya’s 40:60 Theory
Tetsu Kasuya was the World Brewer’s Cup Champion in 2016. What gave him that title was his 40:60 pour-over theory. The key idea is that the first 40% of the pour is determining the sweetness and the balance of the brew and the final 60% of the pour is determining the…
