Strong Brew
Open in appKalita's strong-brew approach for the 101 raises coffee concentration while relying on the dripper's naturally slow outlet. Built for medium to dark roasts, it seeks a compact, full-bodied cup with intensity but controlled harshness.
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Parameters
- 15 g
- Coffee
- 200 g
- Water
- 1:13.3
- Ratio
- 94 °C
- Temp
- 4 medium-fine
- Grind
- 3:00
- Total
- ~200 ml
- Yield
Method
3:00 · total-
Bloom 1 / 50:0012s
Pour 30g over the centre of the bed.
+30g→ 30g Center pour 3.8g/s 8s 94°C -
Swirl 2 / 50:1228s
Swirl gently. Let it bloom.
5s -
Pour 3 / 50:4040s
Pour over the centre of the bed to 100g.
+70g→ 100g Center pour 4.1g/s 17s -
Pour 4 / 51:201m40s
Finish over the centre of the bed to 200g.
+100g→ 200g Center pour 4g/s 25s -
Done 5 / 53:00
Drawdown complete.
Notes
Original source
Recipe by Kalita, published at kalita.co.jp.
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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.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.