ข้อมูลในบทความนี้จะพูดถึงtetsu หากคุณกำลังมองหาtetsuมาสำรวจกันกับYangSushiในหัวข้อtetsuในโพสต์A Coffee Brewing Theory "4:6 method" Invented by Tetsu Kasuya_ World Brewers Cup 2016 Championนี้.
ภาพรวมของเนื้อหาที่เกี่ยวข้องเกี่ยวกับtetsuในA Coffee Brewing Theory "4:6 method" Invented by Tetsu Kasuya_ World Brewers Cup 2016 Championอย่างละเอียดที่สุด
ที่เว็บไซต์YangSushiคุณสามารถอัปเดตความรู้ของคุณนอกเหนือจากtetsuเพื่อความรู้ที่เป็นประโยชน์มากขึ้นสำหรับคุณ ในหน้าYangSushi เราอัปเดตข่าวสารใหม่และแม่นยำให้คุณทุกวัน, ด้วยความปรารถนาที่จะให้ข่าวที่ดีที่สุดสำหรับคุณ ช่วยให้ผู้ใช้บันทึกข่าวออนไลน์ได้อย่างแม่นยำที่สุด.
เนื้อหาบางส่วนที่เกี่ยวข้องกับหมวดหมู่tetsu
เปิดและปิดคำบรรยาย[=]หรือ [cc] หากคุณต้องการเปลี่ยนสีคำบรรยาย โปรดดูด้านล่าง ทฤษฎีการชงกาแฟ “วิธี 4:6” คิดค้นโดย Tetsu Kasuya ชื่อสินค้า：HARIO V60 Dripper HARIO CO.,LTD. ติดต่อเรา HARIO株式会社
ภาพบางส่วนที่เกี่ยวข้องกับเอกสารเกี่ยวกับtetsu
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ข้อเสนอแนะบางประการเกี่ยวกับtetsu
#Coffee #Brewing #Theory #quot46 #methodquot #Invented #Tetsu #Kasuya #World #Brewers #Cup #Champion.
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A Coffee Brewing Theory "4:6 method" Invented by Tetsu Kasuya_ World Brewers Cup 2016 Champion.
tetsu.
เราหวังว่าคุณค่าที่เรามอบให้จะเป็นประโยชน์กับคุณ ขอขอบคุณที่อ่านข้อมูลtetsuของเรา
What a stupid japanese barista!
This works beautifully! Domo arigato.
My Favorite and Simplest Method! So clear and no intellectual over explanation. Love the coarse grind!
Thanks, this was a very helpful video.
The bloom is considered part of the first 40%, isn't it?
Thank you so much just a great pour over coffee due to this method appreciate it
How would you time the last pours for strengths if I wanted to do two pulse pours of 90 grams of water per pulse pour versus three pulse pours? How long should I take to actually pour 90 grams of water in seconds? And how long should my total brew time be? New to the coffee game. Just got a Kalita Wave and Baritza Encore Grinder and I'm researching youtube for advice on pour over brews.
Still DA BEST
I get nothing :'
How bout water temperature?
This technique results in delicious, nuanced coffee. You have to be willing to grind it coarsely enough for it to work.
What is this hocus pocus voodoo?
Awesome method. Instantly better results.
I did 50, 70 for first two pours for more sweetness..
Using a Wilfa Svart grinder but would love to take Lance Hedrick's advise and buy a Fellow Ode and put SSB burrs in it. He says in a review that its the best filter grinder set up before diminishing returns.
Anyway, Tetsu, thanks mate for sharing your work and knowledge!
Every time I look at the video I’m confused, then I read the varying comments and I’m really confused. Is his method available in English document?
Im skeptical to say the least. Im pretty sure the first part of this works using the power of suggestion.
Hello.
Does anybody know if I have to increase the time if I add more coffee ?
Or still must be between 45 seconds ?
Thanks in advance.
Did something get lost in translation here? If you wait 45 seconds between each pour that's already 3 minutes. Then all the pouring and draw through would have to take no more than 30 seconds combined. I must be missing something because that seems like too little time.
How hot is the water he‘s using?
I guess my biggest question is, how do you know how many grams of water you are pouring?
Recently, I switched from 5 pours of 50g each (including bloom) to a 50g bloom followed by 2 large pours of 100g each and it gives a sweeter and more rounded coffee every time, whichever the bean.
Start the 45 seconds at the end of the pour or the beginning of the pour? Why 3.5 minutes?
If i used a liter of water for a 1:15 ratio, would it have a similar result?
Wonder what porlex setting will produce the best grind for this?
everyone should try tetsu kasuya’s new and updated 4:6 method!!!
HERE’S THE RECIPE:
~20g of course grind coffee (30 clicks on C40)
~300g of water (90c ~ 93c)
0:00 — 30g (30g water poured)
0:40 — 70g (100g water poured)
1:30 — 100g (200g water poured)
2:00 — 50g (250g water poured)
2:30 — 50g (300g water poured)
total brew time: 3:00
do u boil the water again while waiting that 45s?
Damn, I struggled with hoffmann's recipe for soo long, it always got way too biter with whatever grind/temperature I tried, at one point I just gave up trying to make good coffee and accepted that I could only make bitter coffee. It's 2AM and I tried this recipe and my god this taste so delicious, for the first time I could taste the sweetness and there was no bitterness in the cup.
What if i only want to brew 12g of coffee would the time interval of 45 second be the same?
Still one of my best methods
동영상에 있는 상당히 불쾌한 이미지
Sorry if it's obvious, but I'm trying to do this on a 40g coffee. But most of the time the draw down stops beyond 3:30 mark. Maybe because I brew at 600ml?? Usually its over at 4minutes
Character In the video It's great, I like it a lot $$
gampang ternyata
the sound is not good I am quite disappointed
I’ve been using this method for the past few weeks with excellent results. I had been using the Hoffman pour over also with good results. But I find this technique may be superior. It’s almost like listening to music with average headphones and then listening with excellent headphones and you hear sounds not heard before. I am tasting flavors never tasted before. Using a regular Hario V60 dripper, I was getting similar results as stated in one of the comments, brew time around 3 1/2 minutes. But I switched to the Hario V60 dripper made especially for this process and the time has increased to around 4 1/2 to 5 minutes total drip. I am astounded at the cleverness of these various techniques as well as the equipment.
You try to give the video more brightness it will be great if you do