Daibo Kissaten
Legendary nel drip method from Katsuji Daibo of Daibo Coffee, Omotesando, Tokyo. Ultra-slow drip pouring technique perfected over 38 years.
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- Coffee
- 20 g
- Water
- 200 g
- Ratio
- 1:10
- Temp
- 85 °C
- Grind
- 6 medium coarse
- Total
- 4:30
- Servings
- 1
Method
-
0:00Bloom
Add 20g of coffee to the nel filter in a mound. Create a shallow well in the center. Begin dripping water in tiny drops from the center. Pour about 40g.
+40g 45s slow -
0:45Pour
Continue dripping slowly in concentric circles, raising and lowering the filter. Roll your wrist to tilt the grounds. Add water to 120g.
+120g 90s slow -
2:15Pour
Final slow pour to 200g. Keep the same drip-by-drip pace. Never rush.
+200g 90s slow -
3:45Wait
Allow all water to draw through the flannel filter.
-
4:30Done
Brew complete. A religious experience in a cup. Rich, complex, velvety texture with no bitterness.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Source: Katsuji Daibo, Daibo Coffee Shop (doguya.store, home-barista.com). Daibo opened his kissaten in 1975. He uses the thickest unbleached muslin with a single brushed side. His modified kettle has a narrowed spout hammered for a very thin stream. The pour is not a stream but tiny drops like a leaky faucet, in concentric circles, raising and lowering the filter. The full cup takes nearly 5 minutes to filter.
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