102 Pulse Pour
Open in appAttributed to Kalita and sourced from Kurfrst Coffee's guide, this 102 recipe uses repeated equal pulses across the wider wedge bed. It is designed for even two-cup extraction, balancing clarity, sweetness, and comfortable body.
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Parameters
- 22 g
- Coffee
- 360 g
- Water
- 1:16.4
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:30
- Total
- ~360 ml
- Yield
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Method
3:30 · total-
Bloom 1 / 70:0012s
Pour in a spiral to 45g. Keeping the spout at the same height, cover the whole coffee bed evenly with the stream off the filter.
+45g→ 45g Spiral 5.6g/s 8s 93°C -
Swirl 2 / 70:1223s
Swirl gently. Let it bloom.
-
Pour 3 / 70:3525s
Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 120g. Keeping the spout at the same height, cover the whole coffee bed evenly with the stream off the filter.
+75g→ 120g Spiral 5.8g/s 13s -
Pour 4 / 71:0025s
Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 200g. Keeping the spout at the same height, cover the whole coffee bed evenly with the stream off the filter.
+80g→ 200g Spiral 6.2g/s 13s -
Pour 5 / 71:2525s
Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 280g. Keeping the spout at the same height, cover the whole coffee bed evenly with the stream off the filter.
+80g→ 280g Spiral 6.2g/s 13s -
Pour 6 / 71:501m40s
Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 360g. Keeping the spout at the same height, cover the whole coffee bed evenly with the stream off the filter.
+80g→ 360g Spiral 6.2g/s 13s -
Done 7 / 73:30
Finish when the coffee stops dripping.
Notes
Original source
Recipe by Kalita, published at kurfrst.coffee.
Community
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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.
