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Kalita 101

Japanese

Kalita 101 Kalita by Kurasu

Kurasu's Japanese-style recipe uses the ceramic Kalita 101 and its controlled three-hole base for a slower single-cup brew. Cooler extraction protects delicate aromatics, targeting a soft, nuanced cup with measured sweetness and clarity.

1:15 Ratio
2:30 Total
12g Dose
90°C Temp
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Parameters

12 g
Coffee
180 g
Water
1:15
Ratio
90 °C
Temp
5 medium-fine
Grind
2:30
Total
~180 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

2:30 · total
  1. Bloom 1 / 5
    0:00
    30s

    Pour 30g in a spiral. Let it bloom.

    +30g→ 30g Spiral 3.8g/s 8s 90°C
  2. Pour 2 / 5
    0:30
    40s

    Pour in a spiral to 90g.

    +60g→ 90g Spiral 4g/s 15s
  3. Pour 3 / 5
    1:10
    30s

    Pour in a spiral to 140g.

    +50g→ 140g Spiral 4.2g/s 12s
  4. Pour 4 / 5
    1:40
    50s

    Finish in a spiral to 180g.

    +40g→ 180g Spiral 4g/s 10s
  5. Done 5 / 5
    2:30

    Drawdown complete.

Notes

Preheat the ceramic and rinse a fan-shaped 101 filter to prevent cooling and paper flavor. Brew at 90°C with restrained center-focused circles; if drawdown stalls, coarsen rather than pouring more aggressively.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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180g Water
2:30 Total
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14g Coffee
150g Water
2:15 Total

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