Published recipe · Studio · Omni · Not specified

Tetsu Kasuya — 10 Pour Method · Sweet & Balanced (S&B)

Start your recipe from this Source

Coffee beans

20g

Ratio

1:15

Water

300ml

Ice

—

Grind

Studio

Grind speed

60RPM

Pours

130 mlBoiling · 3 ml/s · Center · Wait 30 s

230 mlBoiling · 3 ml/s · Center · Wait 0 s

330 mlBoiling · 3 ml/s · Center · Wait 15 s

430 mlBoiling · 3 ml/s · Center · Wait 15 s

530 mlBoiling · 3 ml/s · Center · Wait 15 s

630 mlBoiling · 3 ml/s · Center · Wait 15 s

730 mlBoiling · 3 ml/s · Center · Wait 15 s

830 mlBoiling · 3 ml/s · Center · Wait 15 s

930 mlBoiling · 3 ml/s · Center · Wait 15 s

1030 mlBoiling · 3 ml/s · Center · Wait 15 s

Coffee beans

Name	Not stated
Roaster	Not stated
Origin	Not stated
Region	Not stated
Varietal	Not stated
Process	Not stated
Roast	Not stated
Tasting notes	Not stated
Altitude	Not stated

Not in our data: Region, Producer, Farm, Altitude, Harvest year, Lot number. Origin is where the coffee grew, not where it was roasted. Collected 2026-10-08.