Kissaten Style

Nel Drip Traditional by Gota Team

Rooted in Japanese kissaten practice rather than a named modern guide, this nel method relies on patient, tightly controlled pouring. It seeks the traditional profile of concentrated sweetness, velvety body, and subdued acidity.

1:12.7 Ratio

4:00 Total

22g Dose

90°C Temp

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Parameters

22 g
Coffee: 280 g
Water: 1:12.7
Ratio: 90 °C
Temp: 5 medium
Grind: 4:00
Total: ~280 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:00 · total

Before you brew

1 Shape the dry coffee into an even, symmetrical mound.

Bloom 1 / 4
0:00

45s

Pour in the centre to 30g. Let it bloom.

+30g→ 30g Center pour 3g/s 10s 90°C
Pour 2 / 4
0:45

45s

Pour in the centre to 140g. Add small amounts, waiting for each one to sink before continuing.

+110g→ 140g Center pour 3.1g/s 35s
Pour 3 / 4
1:30

2m30s

Pour in the centre to 280g. Add small amounts, waiting for each one to sink before continuing.

+140g→ 280g Center pour 3.1g/s 45s
Done 4 / 4
4:00

Finish when the coffee stops dripping.

Notes

Form a domed bed and place tiny pours only near its center, never directly against the cloth. Let each addition sink before continuing; flooding loosens fines and sacrifices the dense texture. Keep the nel warm between pours to avoid a flat finish.

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