Decreasing Pours

Kalita 102 Kalita by Terarosa

Terarosa, the Korean specialty roaster, contributes this precision Kalita 102 method built around progressively smaller pours. The pattern limits late-stage extraction and seeks an aromatic two-cup brew with sweetness and a clean finish.

1:15 Ratio

2:30 Total

18g Dose

93°C Temp

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Parameters

18 g
Coffee: 270 g
Water: 1:15
Ratio: 93 °C
Temp: 5 medium
Grind: 2:30
Total: ~270 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:30 · total

Bloom 1 / 5
0:00

20s

Pour 35g in a spiral. Let it bloom.

+35g→ 35g Spiral 3.5g/s 10s 93°C
Pour 2 / 5
0:20

50s

Pour 120g to 155g from the centre out and back to the centre, keeping the stream over the coffee bed. Keep the spout close to the coffee bed.

+120g→ 155g Spiral outward 3.5g/s 34s
Pour 3 / 5
1:10

30s

Pour 70g to 225g from the centre out and back to the centre, keeping the stream over the coffee bed. Keep the spout close to the coffee bed.

+70g→ 225g Spiral outward 3.5g/s 20s
Pour 4 / 5
1:40

50s

Finish in a spiral to 270g. Keep the spout close to the coffee bed.

+45g→ 270g Spiral 3.5g/s 13s
Done 5 / 5
2:30

Finish when the coffee stops dripping.

Notes

Keep the bloom to 20s, then reduce each successive pour while maintaining the same low kettle height and circular coverage. Let the slurry fall between pulses, and swirl the finished server once to integrate concentration before serving.

Original source

Recipe by Terarosa, published at terarosa.com.

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By

Terarosa

In the cup