Kissaten Style
Open in appRich, full-bodied kissaten-style Japanese coffee shop brew on the Deep 45.
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Parameters
- 20 g
- Coffee
- 320 g
- Water
- 1:16
- Ratio
- 88 °C
- Temp
- 6 medium
- Grind
- 3:00
- Total
- ~320 ml
- Yield
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Method
3:00 · total-
Bloom 1 / 50:0030s
Pour in a spiral to 40g. Let it bloom.
+40g→ 40g Spiral 4g/s 10s 88°C -
Pour 2 / 50:3030s
Wait until about 33.33% of the previous pour has drained. Pour in the centre to 100g.
+60g→ 100g Center pour 4g/s 15s -
Pour 3 / 51:0045s
Wait until about 33.33% of the previous pour has drained. Pour in a spiral to 200g.
+100g→ 200g Spiral 5g/s 20s -
Pour 4 / 51:451m15s
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.
+120g→ 320g Spiral outward 6g/s 20s -
Done 5 / 53:00
Finish when the coffee stops dripping.
Notes
Original source
Recipe by CAFEC, published at cafec-jp.com.
Community
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