Batch
Batch recipe for the classic Kalita 102 ceramic dripper. The larger three-hole design makes 2 cups. Steady pulse pours for even extraction through the ceramic dripper.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:15
- Ratio
- 1:16
- Coffee
- 25 g
- Temp
- 93 °C
The Batch recipe by Kalita for the Kalita 102 uses 25 g of coffee and 400 g of water (1:16 ratio), at 93°C, with a target brew time of 3:15.
Parameters
- 25 g
- Coffee
- 400 g
- Water
- 1:16
- Ratio
- 93 °C
- Temp
- 6 medium
- Grind
- 3:15
- Total
- 2
- Servings
Method
-
0:00Bloom
Pour 50g.
+50g 10s Slow -
0:30Pour
Pour to 150g.
+150g 18s Circular -
1:15Pour
Pour to 280g.
+280g 18s Circular -
2:00Pour
Final pour to 400g.
+400g 18s Circular -
3:15Done
Drawdown complete.
Notes
More Kalita 102 recipes
-
102 Concentrate
1:10by Kalita
- Chocolate
- Sweet
Total 2:30 Temp 95°C -
102 Dark Roast
1:15by Kalita
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
102 Iced
1:10by Kalita
- Fruity
- Citric
Total 2:30 Temp 96°C -
Light Roast
1:16.7by Kurasu
- Floral
- Fruity
Total 3:30 Temp 96°C -
102 Pulse Pour
1:16.4by Kalita
- Balanced
- Sweet
Total 3:30 Temp 93°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 kalita.co.jp.
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100g
+50g Add water