1. Introducing Tetsu Kasuya and His Hand Drip Philosophy

• "Hello, I'm Tetsu Kasuya. I'm the 2016 World Brewers Cup Champion — the first Asian ever to win." 🏆
• Tetsu Kasuya is the barista who won the world championship with his own original hand drip approach.
• He explains that while barista competitions once focused on technical skill, he proposed a "simple yet delicious method" anyone can follow, ushering in a new era of coffee brewing.
• "Anyone can make great coffee just by following this method. It's a system you can describe with numbers, not technique."

2. Core Principles of Hand Drip

• Basic ratio for hand drip
  • Coffee-to-water ratio: 1:15
  • Total brew time: 3 minutes 30 seconds
  • Grind size: slightly coarse
• "Stick to these basics and you can make delicious coffee with any beans."

3. The Core Principles of the 4:6 Method

• What is the 4:6 Method?
  • A pouring technique split into 40% and 60% to control the flavor of the coffee.
  • "The 40% determines the balance of sweetness and acidity, while the 60% controls strength."
• The role of the 40%
  • The first and second pours balance the flavor profile.
  • "A smaller first pour produces more sweetness; a smaller second pour lets the acidity shine through."
• The role of the 60%
  • The remaining water is poured in one go or divided to adjust concentration.
  • "Pouring it all at once makes the coffee lighter; pouring it in two or three stages makes it progressively stronger."

4. Live Demonstration: Hot Coffee

• Beans used: Kenyan light roast (a high-acidity bean)
• Brewing process
  1. Coffee-to-water ratio: 20 g of coffee grounds to 300 g of water
  2. 40% stage
     • First pour: 50 g
     • Second pour: 70 g
     • "I used a smaller first pour and a larger second pour to emphasize sweetness."
  3. 60% stage
     • Remaining 180 g of water poured in three increments (60 g each)
     • "It's important to wait about 45 seconds and let the water nearly finish draining before each subsequent pour."
  4. Total brew time: approximately 3 minutes 30 seconds
• Result
  • "Brewed this way, you get a coffee with a clean finish and a lingering sweetness. Good coffee makes you want just one more sip." ☕

5. Live Demonstration: Iced Coffee

• Difference from hot coffee
  • Use half the amount of water and prepare ice in advance.
  • "Because you're using less water for iced coffee, it's important to stir well after brewing."
• Brewing process
  1. Coffee-to-water ratio: 20 g of coffee grounds to 150 g of water
  2. Prepare ice under the dripper beforehand
  3. Pour the water in stages using the same method as for hot coffee
  4. After brewing, mix the ice and coffee well to finish
• Result
  • "Iced coffee is defined by its clean, refreshing taste. This method is just as simple — anyone can do it." 🧊

6. Tetsu Kasuya's Philosophy and Message

• "While selling coffee, I thought we had a responsibility to help customers make great coffee at home, too. That's why I developed this method."
• "Good coffee should have a clean finish and a sweetness that lingers. That's what makes you want another cup."
• He emphasizes that he hopes more people will be able to enjoy delicious coffee through a method that anyone can easily follow.
• "I really love the people, culture, food, and streets of Korea. I can't wait to go back!" 🇰🇷

7. Closing

• Tetsu Kasuya's 4:6 Method is simple enough for anyone to follow, and it delivers outstanding flavor in both hot and iced coffee.
• "This method may not look professional, but it's genuinely delicious and easy. Please give it a try!"
• His philosophy goes beyond the craft of making coffee — it's about helping as many people as possible enjoy a truly great cup. ☕✨