Tetsu Kasuya, who won the World Brewers Cup competition in 2016, emphasizes changing the ratio of water and coffee during the brewing process to create a more balanced cup of coffee.
Jakarta (Indonesia Window) – The V60 manual brew method of Tetsu Kasuya is the 4:6 method of a Japanese barista, barista Bang Mase said at the Barista Entrepreneur training of Al Wafi Islamic Boarding School, in Indonesia’s Depok city, West Java province, on Saturday, October 14, 2023.
Tetsu Kasuya, who won the World Brewers Cup competition in 2016, emphasizes changing the ratio of water and coffee during the brewing process to create a more balanced cup of coffee, Bang Mase explained.
“The 4:6 method is to distribute coffee beans into four parts and six parts. “The first steeping is that 40 percent can produce a choice of the extraction of sweet, sour,” he said.
Meanwhile, the next 60 percent of steeping determines the level of strength of the flavor extraction process, whether strong or weak.
“From five pours of hot water, various brewing variables can be produced,” Bang Mase said at the training which aimed to improve the life skills of students to motivate themselves to become coffee entrepreneurs.
The event which took place in the Quwait mosque hall, at Campus B of Al Wafi Islamic Boarding School in Depok city, was organized by the Al Wafi Scout Council management, presenting speaker Suworo, S.Sc., M.M. as Entrepreneur Advisor at Al Wafi Islamic Boarding School and Management Lecturer at Pamulang University in Indonesia’s Tangerang city, Banten province.
Suworo emphasized the importance of developing an entrepreneurial spirit from an early age, considering that the coffee business is very prospective as the number of coffee connoisseurs is increasing with the emergence of today’s coffee shops.
Moreover, in 2020 Indonesia is the world’s number three coffee producer after Columbia and Brazil.
Bang Mase, the manager of Café Cori Coffee which is located at Campus A of the Al Wafi Girls Islamic Boarding School, also introduced the tools used to mix coffee manually.
The students were invited to practice directly in brewing coffee using the Vietnam Drip method and the V60 method of Tetsu Kasuya.
Students can also feel the difference in aroma and taste from the process of using the same coffee, but with different treatment. Unfortunately, the training time was very short, so as to make the students feel more eager to learn about becoming coffee baristas.
“I am very happy, and hope there will be more trainings,” one of the students participating in the training said.
Life skills education is a basic preparation for students to face the 4.0 era.
The barista entrepreneurship training is expected to give students the motivation to become entrepreneurs in the coffee business (coffeeepreneur).
The program is also expected to provide benefits for students in an effort to improve their skills as capital in facing real life after graduating from college. (Al Wafi Editorial Team)
Reporting by Indonesia Window