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Kalita 102

102 Pulse Pour

Kalita 102 Kalita by Kalita

Attributed 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.

1:16.4 Ratio
3:30 Total
22g Dose
93°C Temp
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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
Grind · 5/10 · medium
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 7
    0:00
    12s

    Pour 45g in a spiral.

    +45g→ 45g Spiral 5.6g/s 8s 93°C
  2. Swirl 2 / 7
    0:12
    23s

    Swirl gently. Let it bloom.

    5s
  3. Pour 3 / 7
    0:35
    25s

    Pour in a spiral to 120g.

    +75g→ 120g Spiral 5.8g/s 13s
  4. Pour 4 / 7
    1:00
    25s

    Pour in a spiral to 200g.

    +80g→ 200g Spiral 6.2g/s 13s
  5. Pour 5 / 7
    1:25
    25s

    Pour in a spiral to 280g.

    +80g→ 280g Spiral 6.2g/s 13s
  6. Pour 6 / 7
    1:50
    1m40s

    Finish in a spiral to 360g.

    +80g→ 360g Spiral 6.2g/s 13s
  7. Done 7 / 7
    3:30

    Drawdown complete.

Notes

Use 4 pours with consistent size and kettle height, allowing the water line to drop by a similar amount each time. Cover the bed evenly without pouring onto paper; if later pulses drain slowly, coarsen the grind slightly.

Original source

Recipe by Kalita, published at kurfrst.coffee.

More Kalita 102 recipes

See all Kalita 102 recipes

Batch

by Kalita

1:16 Ratio
25g Coffee
400g Water
3:15 Total

102 Concentrate

by Kalita

1:10 Ratio
30g Coffee
300g Water
2:30 Total

102 Dark Roast

by Kalita

1:15 Ratio
24g Coffee
360g Water
3:30 Total
Cold

102 Iced

by Kalita

1:10 Ratio
26g Coffee
260g Water
2:30 Total

Light Roast

by Kurasu

1:16.7 Ratio
24g Coffee
400g Water
3:30 Total

Other Kalita models

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