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Kalita 101

101 Pulse Pour

Kalita 101 Kalita by Kalita

Sourced from Kurfrst Coffee and attributed to Kalita, this 101 method divides the brew into small pulses suited to the compact wedge dripper. A controlled water level encourages even extraction and a sweet, composed single cup.

1:16.7 Ratio
2:45 Total
12g Dose
93°C Temp
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Parameters

12 g
Coffee
200 g
Water
1:16.7
Ratio
93 °C
Temp
5 medium
Grind
2:45
Total
~200 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

2:45 · total
  1. Bloom 1 / 7
    0:00
    9s

    Pour 30g in a spiral.

    +30g→ 30g Spiral 6g/s 5s 93°C
  2. Swirl 2 / 7
    0:09
    21s

    Swirl gently. Let it bloom.

    5s
  3. Pour 3 / 7
    0:30
    20s

    Pour in a spiral to 70g.

    +40g→ 70g Spiral 5.7g/s 7s
  4. Pour 4 / 7
    0:50
    20s

    Pour in a spiral to 110g.

    +40g→ 110g Spiral 5.7g/s 7s
  5. Pour 5 / 7
    1:10
    20s

    Pour in a spiral to 155g.

    +45g→ 155g Spiral 5.6g/s 8s
  6. Pour 6 / 7
    1:30
    1m15s

    Finish in a spiral to 200g.

    +45g→ 200g Spiral 5.6g/s 8s
  7. Done 7 / 7
    2:45

    Drawdown complete.

Notes

Pour each pulse at roughly 35-40g, waiting for the slurry to fall slightly without exposing the bed. Keep circles narrow and consistent; lengthen the pause or coarsen the grind if water begins backing up.

Original source

Recipe by Kalita, published at kurfrst.coffee.

More Kalita 101 recipes

See all Kalita 101 recipes

Classic Pour

by Kalita

1:16.7 Ratio
12g Coffee
200g Water
3:00 Total

101 Concentrate

by Kalita

1:10 Ratio
15g Coffee
150g Water
2:00 Total

101 Dark Roast

by Kalita

1:15 Ratio
12g Coffee
180g Water
2:30 Total
Cold

101 Iced

by Kalita

1:10.7 Ratio
14g Coffee
150g Water
2:15 Total

Japanese

by Kurasu

1:15 Ratio
12g Coffee
180g Water
2:30 Total

Other Kalita models

View all Kalita models

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