[HARIO]V60 Dripper Kasuya Model_how to brew[KDC-02-B]

The dripper more easily reproduces the "4:6 method," with its concept, "easily-brewed delicious coffee for everyone."
V60 Dripper 02 KASUYA Model [KDC-02-B]

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「誰でも簡単に美味しく」がコンセプトの4：6メソッドをさらに再現しやすく
V60透過ドリッパー02・粕谷モデル [KDC-02-B]

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[TheHowlingStone]

The 4:6 method is what I used when I started pourovers at home and have never used a different method since!

[Rendezvous]

《考え方》

・全注湯量（使う豆量の3倍の湯量を5回に分け注ぐ）を前半（1, 2投目）40%と後半（3, 4, 5投目）60%に分け、前半で味（酸味と甘味のバランス）、後半で濃度を調整する。





・前半40%（1.2投目）は45秒間隔、後半60%（3, 4, 5投目）からは40秒, 35秒と注湯間隔を順に減らして、開始から3分30秒経過時点でドリッパーを外す。

・豆のメッシュは粗挽き。（フレンチプレス程度。）






《具体例》

・豆20gの場合

0:00    60g (50g)〈70g〉

0:45    120g 

1:30    180g  【210g】

2:10    240g  【300g】

2:45    300g  【注湯しない】

3:30    ドリッパー外す


・豆15gの場合

0:00    45g (35g)〈55g〉

0:45    90g

1:30    135g  【157.5g】

2:10    180g  【225g】

2:45    225g  【注湯しない】

3:30    ドリッパー外す


※ (    )   ←より甘くしたい場合

 〈  〉 ←より酸味を出したい場合

 【   】 ←より薄くしたい場合

[dowhatIdo]

At first it watery, but as it cools down. You get that smooth sweet and notes from the coffee. That's the sign u do it right.

[SuperMegaWoofer]

I remember in the long ago that this was just hipster bullshit, until went to a cafe in Melbourne, Australia and had a coffee like this. I was instantly converted, it's sublime!

[robertjason]

I’d fall asleep at 7 AM trying this!! That said, look at the beautiful bed! Visually, this makes SO much sense.

[alfredweisz]

Pienso que Hario ya es una marca grande y reconocida, es buen momento para hacer este tipo de videos en múltiples idiomas....

[chunyinanimation]

Wow, never thought the method could make such difference! Super video!

[zac]

The flexibility and variations allowed in this method is super great, it allows everyone to find their favourite style and taste to suit. And adjust accordingly to different beans and moods too. Love this method, esp when I use it on a travel Tetra Drip basket which does not allow a single pout method.

[LuwakFika]

クリアでありながら香り、甘味の
高いコーヒーに仕上がりました。
ありがとうございます。

[leokulei]

Thank you. It’s easier for me to get the flavoured I want and most importantly consistent

[alaingaskin]

Great method, works fantastic to bring out more clarity and nuances in some coffees. Thank you Tetsu!

[andilatte]

Thank you very much for the detailed tutorial. I have bought the Hario V6 Kasuya Model and am testing it these days.
Now after seeing this tutorial I have a clear idea of pouring time of water and the grind size. Seeing it is better than hearing it.
But I am having a little hadache.
I thought that between every pouring there should be 45 seconds in between.
The pouring times should also be beginning from 0.00; 0.45; 1.30; 2.15; and last pouring at 3.00 Minutes. On this Video the 4th pouring is at 2.10 and last at 2.45...?

[abdullahmajed]

i use it for a long time it's great how it can control your coffee

[ksalanpang]

Must be a lot of testing and research to get a combination that works.

[borcz]

I had to see that grind size to believe it - he means coarse!

[alexanderclaylavin]

I always thought it was best to let the pours drain out completely before adding more water. I was discouraged that, while courser grinds brought out more sweetness and mellower flavors, the popular brewers always let the water flood right through unless the grinds were pretty tight. Kasuya's innovations address all of this. For a similar approach I recommend a Yama brewer with a Chemex small-sized filter.

[FleshyPink]

That water cools off A LOT. I always keep the temps up

[bryanabraham]

Song: Meet the Challenge by Jason Garner

[humanhelp]

Thank you for accommodating your English speaking viewers. I’m grateful for the English subtitles.

The music is a little melodramatic and unnecessary. It can be distracting when I’m trying to focus on learning this new method.

More videos about this method would be appreciated. Thank you.

[EpsilonPiKappaness]

So I have trouble with the timing, he didn’t exactly pour 45 sec btw each pour, is this just an estimate?