Classic Pour
Open in appClassic recipe for the traditional Kalita 101 wedge-shaped dripper.
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Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- ~200 ml
- Yield
Method
3:00 · total-
Bloom 1 / 40:00
Bloom with 30g.
+30g→ 30g Spiral 8s -
Pour 2 / 40:35
Pour to 100g.
+70g→ 100g Spiral 15s -
Pour 3 / 41:10
Pour to 200g.
+100g→ 200g Spiral 15s -
Done 4 / 43:00
Brew complete.
Notes
Original source
Recipe by Kalita, published at kalita.co.jp.
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Definitions, ratios and protocols behind this recipe.
- Kalita Wave Where the V60 gives you a deep cone and free-flowing exit, the Kalita Wave does the opposite: a flat bed, three small holes, and a corrugated paper that holds itself off the walls. The brewer restricts flow on purpose. The grounds and the device share control.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.