101 Pulse Pour
Multi-pulse technique for even extraction on the Kalita 101.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 2:45
- Ratio
- 1:16.7
- Coffee
- 12 g
- Temp
- 93 °C
The 101 Pulse Pour recipe by Kalita for the Kalita 101 uses 12 g of coffee and 200 g of water (1:16.7 ratio), at 93°C, with a target brew time of 2:45.
Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 2:45
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 30g, swirl.
+30g 5s Circular -
0:30Pour
Pulse to 70g.
+70g 8s Pulse -
0:50Pour
Pulse to 110g.
+110g 8s Pulse -
1:10Pour
Pulse to 155g.
+155g 8s Pulse -
1:30Pour
Final pulse to 200g.
+200g 8s Pulse -
2:45Done
Drawdown complete.
Notes
More Kalita 101 recipes
-
Classic Pour
1:16.7by Kalita
- Balanced
- Sweet
Total 3:00 Temp 93°C -
101 Concentrate
1:10by Kalita
- Chocolate
- Sweet
Total 2:00 Temp 95°C -
101 Dark Roast
1:15by Kalita
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
101 Iced
1:10.7by Kalita
- Fruity
- Citric
Total 2:15 Temp 96°C -
Japanese
1:15by Kurasu
- Balanced
- Sweet
Total 2:30 Temp 90°C
Other Kalita methods
More by Kalita
-
Classic Pour
1:16.7Kalita 101
- Balanced
- Sweet
Total 3:00 Temp 93°C -
101 Concentrate
1:10Kalita 101
- Chocolate
- Sweet
Total 2:00 Temp 95°C -
101 Dark Roast
1:15Kalita 101
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
101 Iced
1:10.7Kalita 101
- Fruity
- Citric
Total 2:15 Temp 96°C -
Kissaten Style
1:12.9Kalita 101
- Caramel
- Sweet
Total 3:30 Temp 85°C
Original source
Recipe by Kalita, published at kurfrst.coffee.
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100g
+50g Add water