Kissaten Style
Traditional Japanese coffee shop style brewing with lower temperature for depth without bitterness.
- Caramel
- Sweet
- Full-bodied
- Medium roast
- Dark roast
- Standard
- Intermediate
- Total
- 3:30
- Ratio
- 1:12.9
- Coffee
- 14 g
- Temp
- 85 °C
The Kissaten Style recipe by Kalita for the Kalita 101 uses 14 g of coffee and 180 g of water (1:12.9 ratio), at 85°C, with a target brew time of 3:30.
Parameters
- 14 g
- Coffee
- 180 g
- Water
- 1:12.9
- Ratio
- 85 °C
- Temp
- 4 medium fine
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 25g very slowly at center.
+25g 10s Slow -
0:45Pour
Thin center stream to 60g.
+60g 15s Slow -
1:15Pour
Pour to 120g, slightly wider but still centered.
+120g 15s Slow -
1:45Pour
Pour to 180g.
+180g 12s Slow -
3:30Done
Brew complete. Rich Japanese kissaten-style cup.
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 -
Japanese
1:15by Kurasu
- Balanced
- Sweet
Total 2:30 Temp 90°C
Other Kalita methods
More by Kalita
-
Classic Pour
1:16.7Kalita 101
- Balanced
- Sweet
Total 3:00 Temp 93°C -
101 Concentrate
1:10Kalita 101
- Chocolate
- Sweet
Total 2:00 Temp 95°C -
101 Dark Roast
1:15Kalita 101
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
101 Iced
1:10.7Kalita 101
- Fruity
- Citric
Total 2:15 Temp 96°C -
101 Pulse Pour
1:16.7Kalita 101
- Balanced
- Sweet
Total 2:45 Temp 93°C
Original source
Recipe by Kalita, published at kalita.co.jp.
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100g
+50g Add water