Page 96 - BELCO // Catalogue Art of Coffee 2022-2023

METHODS
> HARIO
BARISTA RECIPE
Tetsu Kasuya
World Brewers Cup Champion in 2016
• Coffee: 20 g
• Filtered water: 300 g
• Grind: a coarse grind is best with this filter holder
• Pouring: wait until all the water has drained between each pouring
1 Rinse the filter with hot water, grind the coffee and place it in the filter holder.
Pouring for the 4:6 method by Tetsu Kasuya: 40% (120 g), then 60% (180 g)
2 Pour 50 g of water, then when all the water has run through pour in a further 70 g (=120 g)
3 Pour in 3 stages, 60 g each time (for an intense cup) (=180 g)
4 Let all the water drain through and enjoy!
THE 4:6 METHOD BY TETSU KASUYA
With this method, Tetsu Kasuya likes you to pour in several steps, to perfect each phase of extraction.
1 Divide the total amount of water into two parts: 40 and 60%.
2 Play with the first 40% to accentuate or reduce acidity and sweetness: if you pour a larger volume first, you will bring out the coffee’s acidity; by doing the opposite, you will bring out its sweetness.
3 For the remaining 60%, the number of times you pour will have a direct impact on coffee intensity.
- Pour all at once for a lighter coffee
- Pour in 3 stages for a more intense cup
V60 HARIO MEETS TETSU KASUYA
Black
1/4 cups
500 ml
Ceramic
Ref: HARIO_KDC-02-B
V60 IN METAL
Black
1/4 cups
500 ml
Metal
Ref: HARIO_VDM-02MB
V60 EN MÉTAL
Silver
1/4 cups
Silver stainless steel
Ref: HARIO_VDM-02HSV
96 SLOW COFFEE COLLECTION