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- 01 Classic Pour byKalita Classic recipe for the traditional Kalita 101 wedge-shaped dripper. Kalita 101 Ratio 1:16.7 Time 3:00
- 02 101 Concentrate byKalita Strong 1:10 concentrate on the Kalita 101. Dilute to preference. Kalita 101 Ratio 1:10 Time 2:00
- 03 101 Dark Roast byKalita Low-temp single cup for dark roasts on the tiny Kalita 101. Kalita 101 Ratio 1:15 Time 2:30
- 04 Japanese byKurasu Japanese-style single-cup recipe for the classic Kalita 101 ceramic dripper. The three-hole base creates a slower drawdown than modern wave filters. Lower temperature for a delicate cup. Kalita 101 Ratio 1:15 Time 2:30
- 05 Kissaten Style byKalita Traditional Japanese coffee shop style brewing with lower temperature for depth without bitterness. Kalita 101 Ratio 1:12.9 Time 3:30
- 06 101 Pulse Pour byKalita Multi-pulse technique for even extraction on the Kalita 101. Kalita 101 Ratio 1:16.7 Time 2:45
- 07 Strong Brew byKalita Higher coffee-to-water ratio for a full-bodied, intense cup from the Kalita 101. Kalita 101 Ratio 1:13.3 Time 3:00
- 08 Kono Dark Roast — Ultra-Low byKurasu Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast. Kono Meimon Ratio 1:15 Time 3:00
- 09 Japanese byKurasu Traditional Japanese Kono Meimon method. The distinctive Kono point-pour technique: slow drips targeting only the center of the bed, never touching the filter walls. Produces a rich, full-bodied cup. Kono Meimon Ratio 1:15 Time 3:00
- 10 Kyoto byKurasu Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method. Kono Meimon Ratio 1:15 Time 3:00
- 11 Classic byKono The Kono Meimon dripper: Japanese pour-over tradition with ribs only at the bottom for controlled flow. Kono Meimon Ratio 1:15 Time 4:00
- 12 Competition byKono High extraction competition recipe for the Kono Meimon. Kono Meimon Ratio 1:16.7 Time 3:30
- 13 Dark Roast — Standard byKono Low-temp for dark roasts on the Kono Meimon. Kono Meimon Ratio 1:15 Time 3:00
- 14 Iced byKono Flash iced coffee through the Kono's point-pour method. Kono Meimon Ratio 1:10 Time 2:30
- 15 Point Pour byKono Traditional Kono point-pour method. Center only, never touching the walls. Kono Meimon Ratio 1:16.7 Time 3:15