Testu Kasuya's 10 Pour

This 10 pour recipe is Tetsu Kasuya's follow-up to his famous 4:6 Method, released to mark ten years since his World Brewers Cup win. It ignores most of what you'd expect from a pour-over recipe: grind coarser than feels sensible, keep the water properly hot, and pour ten times in a steady rhythm rather than a few big pours. The bloom gets its usual thirty seconds, then it's a small pour every fifteen seconds, letting the bed drain almost dry each time before the next one goes in. That constant, gentle turnover is what does the work - coaxing sweetness and body out of a coarse grind that would normally give you weak, sour coffee.

The result is a cup with real weight to it and a syrupy sweetness, almost no bitterness, and it opens up even more once it's cooled a little. The high water temperature isn't optional - it's what keeps extraction moving at that coarse grind, which is also why this doesn't suit darker roasts.

Save this recipe for something light-roasted that you like, and ensure you use a timer to keep the correct pace while pouring.