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Kalita 102

Decreasing Pours

Kalita 102 Kalita by Terarosa

Terarosa, the Korean specialty roaster, contributes this precision Kalita 102 method built around progressively smaller pours. The pattern limits late-stage extraction and seeks an aromatic two-cup brew with sweetness and a clean finish.

1:15 Ratio
2:30 Total
18g Dose
93°C Temp
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Parameters

18 g
Coffee
270 g
Water
1:15
Ratio
93 °C
Temp
5 medium
Grind
2:30
Total
~270 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

2:30 · total
  1. Bloom 1 / 5
    0:00
    20s

    Pour 35g in a spiral. Let it bloom.

    +35g→ 35g Spiral 3.5g/s 10s 93°C
  2. Pour 2 / 5
    0:20
    50s

    Pour in a spiral to 155g.

    +120g→ 155g Spiral 3.5g/s 34s
  3. Pour 3 / 5
    1:10
    30s

    Pour in a spiral to 225g.

    +70g→ 225g Spiral 3.5g/s 20s
  4. Pour 4 / 5
    1:40
    50s

    Finish in a spiral to 270g.

    +45g→ 270g Spiral 3.5g/s 13s
  5. Done 5 / 5
    2:30

    Drawdown complete.

Notes

Keep the bloom to 20s, then reduce each successive pour while maintaining the same low kettle height and circular coverage. Let the slurry fall between pulses, and swirl the finished server once to integrate concentration before serving.

Original source

Recipe by Terarosa, published at terarosa.com.

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Batch

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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

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