- High/City roast beans
- 20g: medium ground coffee powder
- 280g: brewed coffee
- 92°C: hot water
- 2:30 to 3:00: total brew time
- Bring at least 500 to 600 grams of water to a boil.
- Grind 20g of High/City roast beans to slightly finer than granulated sugar.
- Pour water at 90 to 92°C into the server for warming, and throw out it.
- Put 20g coffee into the dripper.
- From 0:00 to 0:30, add 40g of water for blooming, and stir well.
- From 0:30 to 1:00, add 80g of water, evenly soaking them with a circular motion.
- From 1:00 to 1:30, add 60g of water, with the same way as Step 6 and carefully.
- From 1:30 to 2:00 and 2:00 to 2:30, repeat each Step
- Brew out all of coffee in the dripper.
- Pour your brewed coffee into your favorite cup. Taste it!
Note:
- This recipe based on Tetsu Kasuya 4:6 method.
- 4:6 = (40g + 80g):(60g + 60g + 60g)
- 300g of water = 280g: brewed coffee + 20g: filter absorbed water.