Designed by Tetsu Kasuya, the first Asian winner of the Barista World Cup in 2016.
We tend to judge coffee by its color.
This black V60 coffee dripper darkens the color of your coffee so you can discover what really tastes best, without getting carried away by appearances.
Under the supervision of Tetsu Kasuya, the conventional shape of the V60 dripper has been customized for this occasion.
The new ribs reduce the speed of the water for better coffee extraction, allowing you to brew stronger coffee even with the same amount of coarse beans.
Preparation Instructions by Tetsu Kasuya
Dosage: 20 g of Coffee and 300 mol of water at an approximate temperature of 92ºC
My favorite recipe is, of course, the 4:6 method that I invented myself.
Of course, the amount of water in the first pour as well as ultimately defines the acidity and sweetness of the coffee (more water = more acidity, less water = more sweetness)
For the rest of the infusion, the water is divided equally according to the strength you want to achieve.
I use 20 g of course ground coffee in 300 ml of water at a temperature of 92 degrees Celsius
1.- Pour 1: Time 0:00 pour  50 ml 42% of 120 ml = 40% of the total, less water in the proportion, aiming for sweetness
2.- Pour 2: 0:45 pour 70 ml   58% of 120ml = 40% of the total, refill 40% of the total
Remaining water is 180 ml /3 pours = 60 ml per pour
3.- Pour 3: 1:30 min. pour 60 ml
4.- Pour 4: 2:10 min. pour 60 ml
5.- Pour 5: 2:40 min. pour 60 ml
6.- Stir the V60 until minute 3:30