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Kalita 101

Kissaten Style

Kalita 101 Kalita by Kalita

Kalita's 101 is used here in a traditional Japanese kissaten style, pairing cooler brewing with a fine, center-focused stream. The longer contact time is meant to create a rich, deep cup with rounded body and little roast bitterness.

1:12.9 Ratio
3:30 Total
14g Dose
85°C Temp
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Parameters

14 g
Coffee
180 g
Water
1:12.9
Ratio
85 °C
Temp
4 medium-fine
Grind
3:30
Total
~180 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 5
    0:00
    45s

    Pour 25g over the centre of the bed. Let it bloom.

    +25g→ 25g Center pour 2.5g/s 10s 85°C
  2. Pour 2 / 5
    0:45
    30s

    Pour over the centre of the bed to 60g.

    +35g→ 60g Center pour 2.3g/s 15s
  3. Pour 3 / 5
    1:15
    30s

    Pour over the centre of the bed to 120g.

    +60g→ 120g Center pour 3g/s 20s
  4. Pour 4 / 5
    1:45
    1m45s

    Finish over the centre of the bed to 180g.

    +60g→ 180g Center pour 3g/s 20s
  5. Done 5 / 5
    3:30

    Drawdown complete.

Notes

Aim a thin stream near the center and avoid flooding the outer bed, which can weaken the concentrated character. Use 85°C and favor a sweet medium-dark coffee; reduce agitation if the finish turns smoky or astringent.

Original source

Recipe by Kalita, published at kalita.co.jp.

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Classic Pour

by Kalita

1:16.7 Ratio
12g Coffee
200g Water
3:00 Total

101 Concentrate

by Kalita

1:10 Ratio
15g Coffee
150g Water
2:00 Total

101 Dark Roast

by Kalita

1:15 Ratio
12g Coffee
180g Water
2:30 Total
Cold

101 Iced

by Kalita

1:10.7 Ratio
14g Coffee
150g Water
2:15 Total

Japanese

by Kurasu

1:15 Ratio
12g Coffee
180g Water
2:30 Total

Other Kalita models

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