Kissaten Style
by CAFEC for Cafec Deep 45 original source (cafec-jp.com)
Rich, full-bodied kissaten-style Japanese coffee shop brew on the Deep 45.
Before you start
You need
- Cafec Deep 45
- Scale
- Water at 88 °C
Notes from CAFEC
Wait until roughly a third of the previous pour has drained before starting each of the following pours.
Steps · 3:00
5 steps · 4 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 5, 0:00until 0:10 40 g
Bloom. Pour in a spiral to 40g. Let it bloom.
Spiral 4 g/s · 10s 88 °C
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Step 2 of 5, 0:30until 0:45 100 g+60
Wait until about 33.33% of the previous pour has drained. Pour in the centre to 100g.
Center pour 4 g/s · 15s
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Step 3 of 5, 1:00until 1:20 200 g+100
Wait until about 33.33% of the previous pour has drained. Pour in a spiral to 200g.
Spiral 5 g/s · 20s
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Step 4 of 5, 1:45until 2:05 320 g+120
Wait until about 33.33% of the previous pour has drained. Pour the final 120g to 320g in a spiral from the centre out, then spiral back to the centre. Take the stream out to the edge of the coffee bed.
Spiral outward 6 g/s · 20s
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Step 5 of 5, 3:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:00. If not, change just one thing in the next cup:
- Past 3:40? Grind coarser
- Done before 2:20? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
Gota for iPhone
You pour. Gota keeps count.
It tells you the water for every pour and alerts you with a sound and a vibration; with an Acaia scale, also the grams left to go. When you finish, the cup goes into your journal.
Step 3
200 g
+100 g add water
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