101 Dark Roast
Open in appAttributed to Kalita, this compact 101 recipe applies lower-temperature brewing to dark-roasted coffee. The small wedge brewer naturally supports a concentrated serving, aiming for a smooth, weighty cup without burnt or bitter edges.
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Parameters
- 12 g
- Coffee
- 180 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 6 medium-coarse
- Grind
- 2:30
- Total
- ~180 ml
- Yield
What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:30 · total-
Bloom 1 / 40:0030s
Pour in a spiral to 25g. Let it bloom.
+25g→ 25g Spiral 5g/s 5s 88°C -
Pour 2 / 40:3030s
Pour in a spiral to 100g.
+75g→ 100g Spiral 5g/s 15s -
Pour 3 / 41:001m30s
Pour in a spiral to 180g.
+80g→ 180g Spiral 5.3g/s 15s -
Done 4 / 42:30
Finish when the coffee stops dripping.
Notes
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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.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
