102 Concentrate
Open in appA strong 1:10 concentrate on the larger Kalita 102 wedge dripper. Three spiral pours build a dense, chocolatey, heavy-bodied base meant to be diluted to preference rather than drunk straight.
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Parameters
- 30 g
- Coffee
- 300 g
- Water
- 1:10
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 2:30
- Total
- ~300 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:30 · total-
Bloom 1 / 40:0035s
Pour 60g in a spiral. Let it bloom.
+60g→ 60g Spiral 7.5g/s 8s 95°C -
Pour 2 / 40:3525s
Pour in a spiral to 180g.
+120g→ 180g Spiral 7.5g/s 16s -
Pour 3 / 41:001m30s
Finish in a spiral to 300g.
+120g→ 300g Spiral 7.5g/s 16s -
Done 4 / 42:30
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Kalita, published at instagram.com.
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Definitions, ratios and protocols behind this recipe.
- Kalita Wave Where the V60 gives you a deep cone and free-flowing exit, the Kalita Wave does the opposite: a flat bed, three small holes, and a corrugated paper that holds itself off the walls. The brewer restricts flow on purpose. The grounds and the device share control.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
