101 Single Pour
Open in appCAFEC's guide for the Kalita 101 uses one continuous pour after blooming, letting the wedge bed and restricted outlet manage flow. The low-complexity method aims for a consistent single cup with balanced sweetness and body.
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Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 2:30
- Total
- ~200 ml
- Yield
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Method
2:30 · total-
Bloom 1 / 50:009s
Pour in a spiral to 25g.
+25g→ 25g Spiral 5g/s 5s 93°C -
Swirl 2 / 50:0921s
Swirl gently. Let it bloom.
-
Pour 3 / 50:3040s
Pour in a spiral to 200g.
+175g→ 200g Spiral 5g/s 35s -
Swirl 4 / 51:101m20s
Swirl gently.
Fill gently -
Done 5 / 52:30
Finish when the coffee stops dripping.
Notes
Original source
Recipe by CAFEC, published at cafec-jp.com.
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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.
