Tetsu Kasuya won the 2016 World Brewers Cup with this recipe, which splits the total water into two unequal phases: 40% in the first two pours to set acidity and sweetness, and 60% across the final three pours to dial in strength. It is one of the most influential specialty coffee recipes of the past decade.

The split-phase approach lets you tune the cup's character without changing your grind or dose. Pouring more in the first phase brightens acidity; pouring more in the second phase adds body and depth.

Medium to light roasts with clear fruit or floral notes. The method rewards beans with complex acidity that would be masked by stronger extraction.

• Tip: Use a medium-coarse grind — finer than drip but coarser than standard V60. Kasuya's original used 20 g coffee to 300 ml water (1:15 ratio).
• Tip: Keep each pour gentle and centred. Avoid disturbing the crust between phases so the two stages remain distinct.
• Tip: Experiment with pour 1 vs pour 2 split inside the 40% phase. More in pour 1 = brighter acidity; more in pour 2 = sweeter cup.