№ 933 Kalita 102 3:30 1:16.4 Kalita
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102 Pulse Pour

Multi-pulse technique for the Kalita 102. Even extraction for two cups.

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Parameters

Coffee
22 g
Water
360 g
Ratio
1:16.4
Temp
93 °C
Grind
5 medium
Total
3:30
Servings
2
Grind · 5/10 · medium
FINE COARSE

Method

3:30 total
  1. 0:00
    Bloom

    Pour 45g, swirl.

    +45g 8s circular
  2. 0:35
    Pour

    Pulse to 120g.

    +120g 10s pulse
  3. 1:00
    Pour

    Pulse to 200g.

    +200g 10s pulse
  4. 1:25
    Pour

    Pulse to 280g.

    +280g 10s pulse
  5. 1:50
    Pour

    Final pulse to 360g.

    +360g 10s pulse
  6. 3:30
    Done

    Drawdown complete.

Next step

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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Four equal pulses after bloom for consistent extraction. The 102's flat bottom ensures even flow.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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