The Principles Behind the God's/Demon's Brewing Method Invented by World Brewing Champion Tetsu Kasuya! Sharing a Delicious Brewing Method for the Clever Dripper

Honestly, this new is not what you think! In early last year, the world-renowned brewing champion, Mr. Tetsu Kasuya, released a brand new brewing method on an international video platform. Because the coffee brewed with this method is exceptionally flavorful, Mr. Kasuya himself exclaimed it as "a taste exchanged with the devil for one's soul."

Because of this, the brewing method has been playfully nicknamed the "Devil's Brewing Method" by many. After FrontStreet Coffee actually tried it, we found it to be truly excellent. So today, let FrontStreet Coffee share how this "Devil's Brewing Method" works in principle and how to operate it!

The Divine Brewing Method (Devil's Brewing Method)

The "Divine Brewing Method" was the name given by Mr. Tetsu Kasuya at the beginning of the video, but because the dialogue about the devil in the video was so memorable, most people now call it the Devil's Brewing Method. Both names are acceptable; we just need to know they refer to the same brewing method. This brewing method was developed based on the 4:6 Method! Mr. Tetsu Kasuya invented the acclaimed 4:6 Method in the pour-over coffee world, centered around the philosophy that "anyone can brew delicious coffee," and then derived the Devil's Brewing Method from the 4:6 Method. Therefore, it's not difficult to see that the Devil's Brewing Method will also be an easy-to-understand, simple, and practical brewing method! This is indeed true~ (The only thing to note is that this brewing method requires a dripper with a controllable valve!)

Since the Devil's Brewing Method is derived from the 4:6 Method principle, we need to first briefly understand the 4:6 Method: The "4:6 Method" is a brewing approach that divides the water pouring process into five stages! The first two stages determine the flavor direction of the coffee (the balance between acidity and sweetness), totaling 40% of the total water poured; the last three stages determine the texture intensity of the coffee (the body of the coffee), totaling 60% of the total water poured. The Devil's Brewing Method similarly divides the hot water for brewing into the first 40% and the last 60%, with the same principle. The difference is that the original three stages of pouring are combined into one, and immersion extraction is added during the brewing process. Therefore, this brewing method combines "drip filtration" and "immersion" as one approach. Then, the addition of immersion improves extraction efficiency, so to avoid over-extraction, the temperature of the last 60% of hot water will be reduced!

Specific Brewing Parameters

The specific parameters used for brewing are as follows:

Dripper used: Hario V60 Smart Dripper
Coffee amount: 20g
Coffee-to-water ratio: 1:15
Total water amount: 300ml
Grind size: Fine sugar grind, Ek43 setting 9 (85% pass-through rate on #20 sieve)
Water temperature: First two stages at 92°C, last stage at 70°C

Brewing Process

Pour the first segment of hot water (using 60ml as an example) from the center of the coffee bed outward in a circular motion for blooming.

(Bloom for 30 seconds, including pouring time)

After 30 seconds, pour the second segment of hot water (60ml) in a circular motion.

(Wait until 1 minute and 15 seconds to close the valve, and change the hot water in the kettle to 70°C)

Then pour all the remaining hot water (180ml) at a fixed point in the center of the coffee bed!

Open the valve at 1 minute and 45 seconds to let the coffee liquid seep out, and the brewing ends once the drip filtration is complete.

(If it hasn't finished dripping by 3 minutes, you need to remove the dripper directly)

Finally, stir the coffee evenly and you can pour and enjoy!

Although the entire process looks quite full, when you actually try it, you'll find it's actually quite simple, and the principle is the same! A slightly finer grind allows the hot water to fully extract the aromatic substances from the coffee right from the beginning. Then, reducing the water temperature for the later brewing stages ensures coffee concentration while slowing down the release rate of substances that cause negative flavors during the later immersion extraction process (essentially adding a limit to the extraction)! Returning to the water distribution in the first two stages, we can distribute the water according to the desired flavor! For example, if you want the coffee to be sweeter, we can distribute this 40% of hot water in a 4:6 ratio between the two stages, with 50ml in the first pour and 70ml in the second pour! If you want more acidity, just reverse it~ (The principle is mainly the difference in the amount of substances extracted by hot water! The more water used for blooming, the less total substances extracted by the hot water, and vice versa)

Additionally, this theory is not limited to just Hario's V60 Smart Dripper; other types of drippers with valves can also directly apply this method. Like the Hero cake dripper that has appeared in FrontStreet Coffee's articles, or various other styles of smart drippers can all be used. (FrontStreet Coffee's warm reminder: Some valve-equipped drippers may not have enough capacity to hold the large amount of hot water needed at certain stages when brewing with 20g of coffee, so it's best to adjust the coffee amount according to capacity~)

It's worth mentioning that in the video, Mr. Tetsu Kasuya was amazed by the practicality of this brewing method. Besides calling it a method that exchanges one's soul, he also直言 it was a creation that surpasses the 4:6 Method! Well, that's about it. If you have a smart dripper but haven't tried this brewing method, FrontStreet Coffee highly recommends giving it a try! Being able to brew delicious coffee so simply, why not do it~

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