Kissaten

Nel Drip Traditional by Daibo

Katsuji Daibo's Omotesando kissaten method, refined at Daibo Coffee over 38 years, uses a nel and tiny, deliberate pours. It targets a concentrated cup with syrupy texture and lingering aroma rather than modern filter clarity.

1:10 Ratio

4:30 Total

20g Dose

85°C Temp

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Parameters

20 g
Coffee: 200 g
Water: 1:10
Ratio: 85 °C
Temp: 6 medium-coarse
Grind: 4:30
Total: ~200 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Filter

Hario Woodneck (Nel drip cloth)

Daibo's signature: the thickest unbleached muslin with a single brushed side, its heavy nap slowing the drip to a velvety body.

Method

4:30 · total

Before you brew

1 Add 20g of grounds.
2 Shape the dry coffee into an even, symmetrical mound.
3 Shape the dry coffee bed with a small well in the centre.

Bloom 1 / 4
0:00

45s

Pour in the centre to 40g.

+40g→ 40g Center pour 0.9g/s 45s 85°C
Pour 2 / 4
0:45

1m30s

Pour in a spiral to 120g. While pouring, raise and lower the brewer and roll your wrist to tilt the bed.

+80g→ 120g Spiral 0.9g/s 1m 30s
Pour 3 / 4
2:15

2m15s

Pour in a spiral to 200g.

+80g→ 200g Spiral 0.9g/s 1m 30s
Done 4 / 4
4:30

Finish when the coffee stops dripping.

Notes

Use thick, brushed-side muslin and a kettle capable of controlled droplets. Keep the concentric pattern from flooding the bed and target nearly 5 min of filtration; a much faster flow signals a stream that is too heavy.

Original source

Recipe by Daibo, published at youtube.com.

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