02 Tetsu Kasuya V60 Dripper


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Tetsu Kasuya, who, in 2016, became the first Asian world champion of the WORLD BREWERS CUP, the world’s most prestigious competition for coffee brewing. Following the competition, Hario and Tetsu Kasuya collaborated to create a customized V60 Dripper for everyone to use his recipe. 

Under the supervision of Kasuya, the conventional rib shape of the V60 dripper has been customized. It slows the water down for better extraction of coffee, making it possible to brew stronger coffee even with the same amount of coarse grounds. This allows even beginners to easily reproduce the "4:6 method".

A new coffee brewing theory created with the concept of "easily-brewed delicious coffee for everyone." Divide water into a ratio of 4 to 6. Adjust taste with the first 40% of water and density with the remaining 60%.

The point is to use coarse grounds and make the second pour after the water from the first pour completely drips through.

Watch Video Recipe


Recommended Recipe: 

1: Put the paper Filter and preheat the filter paper and V60 with hot water. Discard the water.

2: Put in 20g freshly grounded coffee, courser than medium grind recommended. 

3: Pour about 60ml, and leave it for 45 Seconds. Follow it by your second pour. These two pours will be your 40% of the coffee.

4: Pour about 3 pours of 60ml, with 45 seconds of intervals each. This will be your remaining 60% of coffee. 

To adjust for more sweetness, pour lesser for your first pour (eg. 40ml) , followed by a longer second pour (eg. 80ml). The reverse is true if you want more acidity in your coffee. 

To adjust for more strength in a coffee, change the last 3 pours of 60ml to 2 pours of 90ml instead.

Enjoy brewing your coffee...

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