The below recipe is a hybrid of Brewers Cup Championship recipes from Tetsu Kasuya (2016 Winner) and Matt Winton (2021 Winner). The recipe is simple and flexible. Once you get the hang of the basic recipe, have fun playing around with different brew ratios and pour volumes. The most simple version of the recipe is 5 pours of 60 grams each and strikes a balance between sweetness, acidity, clarity of flavor and overall strength.
Dose: 20 g Coffee
Grind size: Coarse (Think French Press)
Water: 300 grams (1:15 ratio)
Temp: 200-205F (A minute or two off a rolling boil)
Brew Time: Approx 3 min
Pour # |
Pour Amount |
Total Water |
Time to begin Pour |
1 |
60 |
60 |
0:00 |
2 |
60 |
120 |
0:40 |
3 |
60 |
180 |
1:20 |
4 |
60 |
240 |
2:00 |
5 |
60 |
300 |
2:30 |
The 4:6 Method. If you notice, our first two pours combine to equal 40% of the total brew volume and the final 3 pours equal 60%. This ratio was dubbed the 4:6 method by Tetsu Kasuya.
We can think of the first 40% of water as adjusting the balance between acidity and sweetness. If you want more acidity from your coffee, increase the first pour amount. If you want more sweetness, decrease the first pour amount. The remaining 60% of water we use as our strength adjustment. More pours gives a stronger coffee and fewer pours a lighter coffee.
Consider the below example to brew a sweeter tasting coffee when compared with the base recipe.
|
Pour # |
Pour Amount |
Total Water |
Time to begin Pour |
|
1 |
40 |
40 |
0:00 |
|
2 |
80 |
120 |
0:40 |
|
3 |
60 |
180 |
1:20 |
|
4 |
60 |
240 |
2:00 |
|
5 |
60 |
300 |
2:30 |
Everything remained the same except for the amount of water in our first and second pours. Try this for yourself and see how a small change can have an impact on the final flavor!
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