Hario Tetsu Kasuya Kettle
Tetsu Kasuya was the winner of the 2016 World Brewers Cup, and is well-known for around the world for his “4:6 Method” of making coffee. This method adjusts the taste of the coffee by separating the water used into 40% and 60%. Kasuya’s theory suggests that the first 40% of the water adjusts the balance of sweetness and acidity, and the remaining 60% adjusts the strength of the pour.
