Kyoto

Hario Woodneck Hario others by Kurasu

Kurasu Kyoto's Woodneck recipe, attributed to barista Tsubasa, treats light roasts with a slow center pour after blooming. It is intended to preserve floral aromatics and refined sweetness while adding the supple body of nel filtration.

1:16 Ratio

2:30 Total

13g Dose

92°C Temp

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Parameters

13 g
Coffee: 208 g
Water: 1:16
Ratio: 92 °C
Temp: 4 medium-fine
Grind: 2:30
Total: ~210 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:30 · total

Before you brew

1 Rinse the cloth with hot water, squeeze it until damp and shape it evenly.

Bloom 1 / 3
0:00

30s

Pour in the centre to 40g.

+40g→ 40g Center pour 1.3g/s 30s 92°C
Pour 2 / 3
0:30

2m

Pour in the centre to 208g.

+168g→ 208g Center pour 1.5g/s 1m 52s
Done 3 / 3
2:30

Finish when the coffee stops dripping.

Notes

Rinse the flannel, squeeze out excess water, and shape it evenly before adding coffee. Keep the post-bloom stream small and centered; floral Ethiopian coffees suit the method, especially when ground evenly enough to avoid clogging.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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