Kissaten-Style

Hario Woodneck Hario others by Kurasu

Kurasu Kyoto's take on the traditional Japanese kissaten nel drip. Slow, deliberate centre pours through the Woodneck's cloth filter build a concentrated, syrupy cup with the heavy body and sweetness that paper can't give.

1:15 Ratio

3:30 Total

25g Dose

93°C Temp

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Parameters

25 g
Coffee: 375 g
Water: 1:15
Ratio: 93 °C
Temp: 4 medium-fine
Grind: 3:30
Total: ~380 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:30 · total

Before you brew

1 Rinse the cloth with hot water, squeeze it until damp and shape it evenly.

Bloom 1 / 5
0:00

1m15s

Pour in the centre to 45g. Let it bloom.

+45g→ 45g Center pour 2g/s 22s 93°C
Pour 2 / 5
1:15

1m

Pour in the centre to 125g.

+80g→ 125g Center pour 2g/s 40s
Pour 3 / 5
2:15

35s

Pour in the centre to 185g.

+60g→ 185g Center pour 2g/s 30s
Pour 4 / 5
2:50

40s

Finish gently over the centre of the bed to 375g.

+190g→ 375g Fill gently
Done 5 / 5
3:30

Finish when the coffee stops dripping.

Notes

Keep the stream thin and unhurried — the slow, steady contact is what builds the body. Between brews the cloth filter must stay wet: store it submerged in cold water in the fridge and replace it every two to three months. A dried-out or stale cloth is the most common cause of an off-tasting Woodneck cup.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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