Kissaten

Nel Drip Traditional by Daibo

Legendary nel drip method from Katsuji Daibo of Daibo Coffee, Omotesando, Tokyo. Ultra-slow drip pouring technique perfected over 38 years.

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

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

Bloom 1 / 5
0:00

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→ 40g Center pour 45s
Pour 2 / 5
0:45

Continue dripping slowly in concentric circles, raising and lowering the filter. Roll your wrist to tilt the grounds. Add water to 120g.

+80g→ 120g Spiral 90s
Pour 3 / 5
2:15

Final slow pour to 200g. Keep the same drip-by-drip pace. Never rush.

+80g→ 200g Spiral 90s
Wait 4 / 5
3:45

Allow all water to draw through the flannel filter.
Done 5 / 5
4:30

Brew complete. A religious experience in a cup. Rich, complex, velvety texture with no bitterness.

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.

Original source

Recipe by Daibo, published at youtube.com.

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By

Daibo

In the cup