102 Dark Roast
Open in appAttributed to Kalita, this 102 batch method combines cooler water with a coarser grind for dark-roasted coffee. The larger brewer makes a generous, smooth cup intended to retain body and roast sweetness while limiting bitterness.
1:15
Ratio
3:30
Total
24g
Dose
88°C
Temp
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Parameters
- 24 g
- Coffee
- 360 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- ~360 ml
- Yield
Grind · 7/10 · medium-coarse
FINE
COARSE
Method
3:30 · total-
Bloom 1 / 40:0040s
Pour 50g in a spiral. Let it bloom.
+50g→ 50g Spiral 6.3g/s 8s 88°C -
Pour 2 / 40:4035s
Pour in a spiral to 200g.
+150g→ 200g Spiral 6g/s 25s -
Pour 3 / 41:152m15s
Finish in a spiral to 360g.
+160g→ 360g Spiral 6.4g/s 25s -
Done 4 / 43:30
Drawdown complete.
Notes
Use 88°C, a coarser grind, and low-agitation pours across the larger bed. Select a dark roast without an oily surface when possible; if bitterness persists, coarsen before reducing brew strength.
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Water
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Total
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Ratio
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Coffee
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Water
3:30
Total
Other Kalita models
View all Kalita modelsLearn the fundamentals
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.