Deep Dark

Torch Donut Dripper Misc pourover by Kurasu

Kurasu's recipe is tailored to medium-dark and dark roasts, combining a coarse grind with a concentrated brew ratio. It seeks the intense body and depth associated with Japanese kissaten coffee while avoiding a harsh finish.

1:10.5 Ratio

2:20 Total

19g Dose

88°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1061 recipes by 146 baristas

Parameters

19 g
Coffee: 200 g
Water: 1:10.5
Ratio: 88 °C
Temp: 7 coarse
Grind: 2:20
Total: ~200 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:20 · total

Bloom 1 / 6
0:00

40s

Pour in the centre to 36g. Let it bloom.

+36g→ 36g Center pour 4.5g/s 8s 88°C
Pour 2 / 6
0:40

30s

Pour in a spiral to 100g.

+64g→ 100g Spiral 4.3g/s 15s
Pour 3 / 6
1:10

20s

Pour in a spiral to 150g.

+50g→ 150g Spiral 4.2g/s 12s
Pour 4 / 6
1:30

45s

Pour in a spiral to 200g.

+50g→ 200g Spiral 4.2g/s 12s
Prepare 5 / 6
2:15

5s

Remove the brewer just before the last liquid drains.
Done 6 / 6
2:20

Brewer removed before full drawdown. Brew complete.

Notes

Use a coarse, even grind and watch the late drawdown closely. Remove the dripper before all liquid exits if woody bitterness or astringency emerges; the internal step ribs already prolong contact enough to develop the intended full body.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

Community