Tetsu Kasuya

The Logic of Full Immersion Tasting Coffee cupping is often perceived as a mysterious ritual reserved for roastery laboratories and green coffee buyers. However, it is fundamentally the most objective way to evaluate a bean's potential. Unlike percolation methods—such as a v60 or Chemex—cupping relies on full immersion. This eliminates the risk of channeling, where water finds the path of least resistance and leaves some grounds under-extracted. By removing the variables of technique and paper filtration, you experience the coffee's raw profile. It is essentially a French Press without the plunger, allowing the grounds to settle naturally and the flavor to evolve as the temperature drops. Essential Tools and Ratios You don’t need a lab to cup effectively, but you do need precision. The most critical specialized tool is a cupping spoon. These spoons feature a deep, circular bowl designed to help you slurp the coffee with enough force to aerate it across your palate. Beyond the spoon, gather several wide-mouthed bowls (approximately 200ml), a reliable scale, and a timer. For the ratio, while the Specialty Coffee Association often suggests 1:18.18, a 1:17 ratio provides a more robust and clear flavor profile for home tasters. For a 200ml bowl, this equates to roughly 11.8 grams of coffee. Aim for a water temperature of 207°F (97°C). If you are using a standard kettle, bring it to a boil and let it sit for 20 seconds before pouring to hit this thermal sweet spot. The Grind Size Controversy Conventional wisdom suggests coarse grinds for immersion brewing to avoid over-extraction. However, a deeper look at extraction dynamics suggests otherwise. Water's ability to penetrate coffee grounds is limited to about 100 microns. If your grounds are too coarse, you leave a significant portion of the soluble material trapped in the center of the particle. Grinding finer—closer to a drip or even slightly finer than a standard AeroPress setting—increases the surface area and makes the coffee's unique aromatics more readily available. Step-by-Step Execution 1. **Dry Fragrance:** Once the coffee is ground into the bowls, lean in close. Shake the bowl slightly and take deep inhales to identify the volatile aromatic compounds. 2. **The Pour:** Pour the water vigorously to ensure all grounds are saturated. Aim for a swirling motion to create agitation, which helps break up dry clumps. 3. **Breaking the Crust:** At the four-minute mark, a layer of grounds (the crust) will have formed at the surface. Use your spoon to push the grounds back while smelling the steam. This is the "wet aroma" and is often the most intense olfactory experience of the process. 4. **Cleaning the Surface:** Use two spoons to skim off the remaining foam and floating particles. This stops the most active part of the extraction and provides a clean surface for tasting. 5. **The Slurp:** Wait until the 12–14 minute mark. If you taste too early, the heat will mask acidity. Take a small amount in your spoon and slurp vigorously. The goal is to create a mist that coats your entire tongue, activating every taste bud and the retro-nasal passage. Evaluating the Cooling Curve The true brilliance of cupping is revealed as the coffee cools. A coffee that tastes like simple chocolate at 14 minutes might reveal vibrant stone fruit or floral notes at 25 minutes. Professional tasters often revisit bowls an hour after pouring to check for defects or lingering sweetness. This longitudinal study of a single cup empowers you to understand how a coffee will behave across different brewing temperatures and styles, making you a far more discerning consumer and brewer.

To the uninitiated, the Hario V60 is simply a piece of ceramic or plastic. To the dedicated home barista, it is a precision instrument capable of coaxing an infinite spectrum of flavors from a single bean. There is no "one-size-fits-all" formula in coffee. Instead, we have a framework of techniques that allow us to manipulate acidity, sweetness, and body. Whether you crave the juicy complexity of a modern light roast or the syrupy weight of a traditional cup, these three legendary methods provide the keys to your morning's potential. The James Hoffmann Method: Scientific Precision and Maximum Yield James Hoffmann revolutionized the home pour-over with a technique built on high extraction and thermal stability. This method utilizes a finer grind and significant agitation to ensure every coffee particle contributes its full flavor. By creating a "well" in the coffee bed before blooming, you ensure the water saturates the grounds instantly. The hallmark of this approach is its aggressive agitation—stirring the bloom and swirling the final slurry. This produces a balanced cup with a rounded body and a long, sweet finish. It is the gold standard for dense, light-roasted Kenyan beans where you want the juiciness to take center stage. Tetsu Kasuya’s 4:6 Method: The Architect of Flavor Tetsu Kasuya, a World Brewers Cup Champion, introduced a modular philosophy that treats brewing like construction. His 4:6 method divides the total water volume into two distinct phases. The first 40% of the water dictates the balance between acidity and sweetness, while the remaining 60% adjusts the strength. Using a coarser grind, you pour in distinct pulses every 45 seconds. This technique is remarkably forgiving and educational; it allows you to literally taste the impact of your pouring structure. The result is a cup with crystalline clarity, layered flavors, and a crispness that mimics the bite of fresh fruit. Osmotic Flow: The Gentle Art of Japanese Tradition Promoted by Cafec, the Osmotic Flow method is a departure from modern turbulence-heavy brewing. It relies on a very coarse grind and a slow, hypnotic central pour. By keeping the water stream thin and focused on the middle of the bed, you minimize agitation. The coffee bed acts as its own filter, creating a syrupy, viscous mouthfeel that other methods cannot replicate. While the acidity may feel more muted, the sweetness is deep and the texture is remarkably heavy. It is a meditative process that rewards patience with a soft, comforting cup. Finding Your Personal Profile Brewing coffee is a dialogue between the bean and the barista. Experiment with these frameworks to find what resonates with your palate. If your cup tastes dry or astringent, you've likely over-agitated. If it feels thin, perhaps a finer grind or a pulse-pour approach is needed. Respect the ingredients, hone your technique, and remember that the best recipe is the one that makes you look forward to the next morning's first sip.

The Awakening of a Palate Emi Fukahori did not begin her journey in a roastery; she started in tourism, selling the beauty of Switzerland to the world. Her culinary awakening arrived not through a complex pour-over, but via a simple flat white. This encounter with the inherent sweetness of milk and espresso sparked a curiosity that transformed into an obsession. The turning point occurred in 2014 when Nina, a barista champion, served her an Ethiopian coffee that tasted unmistakably of strawberries. This moment shattered Emi's perception of what coffee could be, leading her to co-found MAME in Zurich with Mathieu Theis, a space dedicated to celebrating coffee with the intensity of a championship stage. Discovery at Daterra Farm The road to the World Brewers Cup began in Brazil. While visiting Daterra, Mathieu discovered a variety that defied traditional Brazilian profiles: Laurina. Initially skeptical of the "farm effect"—where coffee tastes better at the source—Emi found herself increasingly captivated during cupping. The beans offered a rare complexity that shifted as the temperature dropped, a vital trait for competition where judges evaluate the brew hot, warm, and cold. The Engineering of a Masterpiece Translating a cupping experience to a ten-minute stage performance required technical precision. Emi sought the expertise of Tetsu Kasuya, the 2016 champion, to validate her choice. To manage the temperature sensitivity of the Laurina, she utilized the Gina smart brewer. This device allowed her to toggle between immersion and non-immersion techniques, maintaining the necessary heat to coax out the delicate acidity and body required for a world-class cup. Triumph in the Arena In Brazil, the coffee initially proved temperamental, tasting flat and dry during training. However, on the morning of the finals, the Laurina underwent a miraculous transformation, blossoming into a profile reminiscent of sangria and champagne. Performing before a local crowd that roared for a Brazilian coffee, Emi delivered a flawless service. Winning the gold was a shock, but for Emi, the true reward remained the process of learning. She champions the idea that competition is not about the title, but about the profound respect for the ingredient and the continuous refinement of one's craft.