102 Pulse Pour
Multi-pulse technique for the Kalita 102. Even extraction for two cups.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:30
- Ratio
- 1:16.4
- Coffee
- 22 g
- Temp
- 93 °C
The 102 Pulse Pour recipe by Kalita for the Kalita 102 uses 22 g of coffee and 360 g of water (1:16.4 ratio), at 93°C, with a target brew time of 3:30.
Parameters
- 22 g
- Coffee
- 360 g
- Water
- 1:16.4
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:30
- Total
- 2
- Servings
Method
-
0:00Bloom
Pour 45g, swirl.
+45g 8s Circular -
0:35Pour
Pulse to 120g.
+120g 10s Pulse -
1:00Pour
Pulse to 200g.
+200g 10s Pulse -
1:25Pour
Pulse to 280g.
+280g 10s Pulse -
1:50Pour
Final pulse to 360g.
+360g 10s Pulse -
3:30Done
Drawdown complete.
Notes
More Kalita 102 recipes
-
Batch
1:16by Kalita
- Balanced
- Sweet
Total 3:15 Temp 93°C -
102 Concentrate
1:10by Kalita
- Chocolate
- Sweet
Total 2:30 Temp 95°C -
102 Dark Roast
1:15by Kalita
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
102 Iced
1:10by Kalita
- Fruity
- Citric
Total 2:30 Temp 96°C -
Light Roast
1:16.7by Kurasu
- Floral
- Fruity
Total 3:30 Temp 96°C
Other Kalita methods
More by Kalita
-
Classic Pour
1:16.7Kalita 101
- Balanced
- Sweet
Total 3:00 Temp 93°C -
101 Concentrate
1:10Kalita 101
- Chocolate
- Sweet
Total 2:00 Temp 95°C -
101 Dark Roast
1:15Kalita 101
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
101 Iced
1:10.7Kalita 101
- Fruity
- Citric
Total 2:15 Temp 96°C -
Kissaten Style
1:12.9Kalita 101
- Caramel
- Sweet
Total 3:30 Temp 85°C
Original source
Recipe by Kalita, published at kurfrst.coffee.
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100g
+50g Add water