How to play the 46 hand-washing method? The world champion demonstrates

Tetsu Kasuya, the champion of the 2016 World Brewers Cup, used the 4-6 hand brewing method he invented in the competition. He advocated that "you can brew coffee simply and perfectly without any skills." What is important is not the brewing technology but the understanding of coffee liquid extraction .

He used coarse powder extraction in the 2016 WBRC competition. The process of coffee extraction is that the good flavor is mostly in the first half, and then decreases. The extraction speed of coarse powder is slightly slower, and the extraction speed of fine powder is slightly faster, so coarse powder is easier to control during the extraction process. It is also more suitable for ordinary players to brew good-flavored coffee at home without deliberate practice.

Tetsu said that this method is called the '4-6' brewing method because if the coffee liquid is extracted in 10 cups, you will find that the flavor tone of the coffee is basically determined in the first 4 cups, and the coffee liquid extracted afterwards will only change its body.

4-6 hand brewing method, as the name implies, is to divide the brewing water into 40% and 60%. The first 40% of water is injected twice during brewing. This 40% of water determines the flavor of the coffee, including balance, acidity and sweetness. If the first injection of water (steaming) is more than the second injection, the acidity will increase, and if the second injection of water is more than the first injection, the sweetness will be stronger.

The remaining 60% of water is adjusted according to the desired concentration of the coffee liquid, because the third water injection determines the concentration of the coffee, and the more water injections, the higher the concentration. For example, when Tetsu plays in a competition, the first two water injections have brought out the right balance according to the characteristics of the beans, so the next three times Tetsu only needs to be divided into three injections according to the TDS 1.30 target, that is, 60g of water is injected each time.

Tetsu emphasizes that each time the water is poured in, it should be finished within 45 seconds. If it is not possible, the scale of the coffee grinder and the size of the water flow should be changed. In actual operation, due to the freshness of the coffee and the amount of fine powder produced by the coffee grinder, the filter cup can be removed early and water can be added directly to adjust the concentration. Tetsu uses a large downward pressure water flow throughout the process to flush the coffee powder out of the valley-shaped wall with a thicker wall of coffee powder. It is worth mentioning that although the coffee foam adheres to the filter paper and is lifted up again and again after Tetsu finishes the coffee liquid, the coffee produced is surprisingly clean and does not have the expected impurities.

Tips:

1. V60 ceramic filter cup, 20g coffee powder, coarse grinding, water temperature 92 degrees, total water injection volume 300g

2. The total water injection volume is divided into 40% and 60%, so it is called the four-six flushing method

3. The first 40% of water injection determines the balance between acid and sweetness, and the last 60% of water injection determines the strength of the coffee.

4. Add the first 40% of water, a total of 120g, twice

5. The first water injection is less, the taste is sweeter, and the first water injection is more, the taste is sour

6. The last 60% of the water, a total of 180g, is injected three times, 60g each time.

7. The purpose of the split is to determine the strength of the coffee. If it is too strong, you can reduce the number of times, for example, reduce it to two times, 90g each time

8. After each filling, let the water flow completely to the lower pot before filling it again

9. Each water injection takes about 5 seconds, and a 40-second pause. The last water injection takes about 3 minutes from the first water injection.

'Easy and perfect coffee brewing without any skills'

This is really good news for coffee novices!

After reading this article, are you itching to try the 4-6 hand-washing method?

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I am Afei, I have been engaged in promoting coffee culture for more than 5 years. I have been to coffee farms in Indonesia, Yunnan, Taiwan, and coffee consuming cities in Italy, the Netherlands, Germany, and France. I love specialty coffee and want to make friends who love coffee as well. Welcome everyone to follow my Toutiao account, where I will share and exchange knowledge about specialty coffee, latte art, and store opening. Love coffee, let's get together. Share wonderful life with you every day.