102 Dark Roast
Open in appAttributed to Kalita, this 102 batch method combines cooler water with a coarser grind for dark-roasted coffee. The larger brewer makes a generous, smooth cup intended to retain body and roast sweetness while limiting bitterness.
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Parameters
- 24 g
- Coffee
- 360 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- ~360 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
3:30 · total-
Bloom 1 / 40:0040s
Pour 50g in a spiral. Let it bloom.
+50g→ 50g Spiral 6.3g/s 8s 88°C -
Pour 2 / 40:4035s
Pour in a spiral to 200g.
+150g→ 200g Spiral 6g/s 25s -
Pour 3 / 41:152m15s
Finish in a spiral to 360g.
+160g→ 360g Spiral 6.4g/s 25s -
Done 4 / 43:30
Drawdown complete.
Notes
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Other Kalita models
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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.
