Nel Drip Traditional
Kissaten
by Daibo
Legendary nel drip method from Katsuji Daibo of Daibo Coffee, Omotesando, Tokyo. Ultra-slow drip pouring technique perfected over 38 years.
Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 85 °C
- Temp
- 6 medium-coarse
- Grind
- 4:30
- Total
- 1
- Servings
Method
4:30 · total-
Bloom 1 / 50:00+40g add
To
40g
45s SlowAdd 20g of coffee to the nel filter in a mound. Create a shallow well in the center. Begin dripping water in tiny drops from the center. Pour about 40g.
-
Pour 2 / 50:45+80g add
To
120g
90s SlowContinue dripping slowly in concentric circles, raising and lowering the filter. Roll your wrist to tilt the grounds. Add water to 120g.
-
Pour 3 / 52:15+80g add
To
200g
90s SlowFinal slow pour to 200g. Keep the same drip-by-drip pace. Never rush.
-
Wait 4 / 53:45
Allow all water to draw through the flannel filter.
-
Done 5 / 54:30
Brew complete. A religious experience in a cup. Rich, complex, velvety texture with no bitterness.
Notes
Original source
Recipe by Daibo, published at youtube.com.
More Nel Drip recipes
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- 02 Classic Hario Ratio 1:13.6 Time 4:00 Dose 22g Japanese cloth filter (nel) brewing for a rich, oil-forward cup with clean finish. Ratio 1:13.6 Time 4:00 Dose 22g
- 03 Competition Ratio 1:15 Time 3:30 Dose 20g High extraction competition-style nel drip. Ratio 1:15 Time 3:30 Dose 20g
- 04 Dark Roast Ratio 1:15 Time 3:30 Dose 20g Low-temp nel drip for dark roasts. Rich and smooth. Ratio 1:15 Time 3:30 Dose 20g
- 05 Full Body Hario Ratio 1:15 Time 3:30 Dose 25g General nel drip method for two cups. The flannel filter passes oils for a smooth, full-bodied cup. Ratio 1:15 Time 3:30 Dose 25g