Japanese
Japanese-style single-cup recipe for the classic Kalita 101 ceramic dripper. The three-hole base creates a slower drawdown than modern wave filters. Lower temperature for a delicate cup.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 2:30
- Ratio
- 1:15
- Coffee
- 12 g
- Temp
- 90 °C
The Japanese recipe by Kurasu for the Kalita 101 uses 12 g of coffee and 180 g of water (1:15 ratio), at 90°C, with a target brew time of 2:30.
Parameters
- 12 g
- Coffee
- 180 g
- Water
- 1:15
- Ratio
- 90 °C
- Temp
- 5 medium fine
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 30g. Let bloom.
+30g 8s Slow -
0:30Pour
Pour to 90g in gentle circles.
+90g 15s Circular -
1:10Pour
Pour to 140g.
+140g 12s Circular -
1:40Pour
Final pour to 180g.
+180g 10s Circular -
2:30Done
Drawdown complete.
Notes
More Kalita 101 recipes
-
Classic Pour
1:16.7by Kalita
- Balanced
- Sweet
Total 3:00 Temp 93°C -
101 Concentrate
1:10by Kalita
- Chocolate
- Sweet
Total 2:00 Temp 95°C -
101 Dark Roast
1:15by Kalita
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
101 Iced
1:10.7by Kalita
- Fruity
- Citric
Total 2:15 Temp 96°C -
Kissaten Style
1:12.9by Kalita
- Caramel
- Sweet
Total 3:30 Temp 85°C
Other Kalita methods
More by Kurasu
-
Kissaten-Style
1:15Hario Woodneck
- Sweet
- Caramel
Total 3:30 Temp 93°C -
Kyoto
1:16Hario Woodneck
- Floral
- Fruity
Total 2:30 Temp 92°C -
Light Roast
1:16Hario Woodneck
- Floral
- Fruity
Total 2:45 Temp 92°C -
Light Roast
1:16.7Kalita 101
- Floral
- Fruity
Total 2:45 Temp 96°C -
Light Roast
1:16.7Kalita 102
- Floral
- Fruity
Total 3:30 Temp 96°C
Original source
Recipe by Kurasu, published at kurasu.kyoto.
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100g
+50g Add water