Concentrate Bypass
Korean-style concentrate and bypass method. Brew a strong concentrate, then dilute with hot water to your preferred strength.
- Balanced
- Sweet
- Light-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 2:40
- Ratio
- 1:10
- Coffee
- 20 g
- Temp
- 90 °C
The Concentrate Bypass recipe by Kalita for the Kalita Wave 155 uses 20 g of coffee and 200 g of water (1:10 ratio), at 90°C, with a target brew time of 2:40.
Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 90 °C
- Temp
- 5 medium
- Grind
- 2:40
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g of water in 10 seconds.
+40g 10s Slow -
0:45Pour
Pour 40g slowly in circular motion.
+80g 10s Circular -
1:10Pour
Pour 40g with wider circles.
+120g 8s Circular -
1:35Pour
Pour 40g with stronger flow.
+160g 8s Circular -
1:53Pour
Pour final 40g with fastest flow.
+200g 5s Circular -
2:10Wait
Let drain completely. Add 60-100g of hot water to the brewed coffee as bypass.
-
2:40Done
Bypass complete. Stir and serve.
Notes
More Kalita Wave 155 recipes
-
1 cm Drain Rule
1:16.2by Counter Culture Coffee
- Balanced
- Sweet
Total 3:00 Temp 93°C -
Concentrate
1:10by Kaldi's Coffee
- Chocolate
- Sweet
Total 2:00 Temp 95°C -
Dark Roast
1:15.4by Kalita
- Chocolate
- Caramel
Total 2:45 Temp 88°C -
Ultimate Technique
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 3:00 Temp 100°C -
Iced 155
1:10by Kalita
- Fruity
- Citric
Total 2:30 Temp 96°C
Other Kalita methods
More by Kalita
-
Classic Pour
1:16.7Kalita 101
- Balanced
- Sweet
Total 3:00 Temp 93°C -
101 Concentrate
1:10Kalita 101
- Chocolate
- Sweet
Total 2:00 Temp 95°C -
101 Dark Roast
1:15Kalita 101
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
101 Iced
1:10.7Kalita 101
- Fruity
- Citric
Total 2:15 Temp 96°C -
Kissaten Style
1:12.9Kalita 101
- Caramel
- Sweet
Total 3:30 Temp 85°C
Original source
Recipe by Kalita, published at kalita.co.jp.
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100g
+50g Add water