Kissaten
Legendary nel drip method from Katsuji Daibo of Daibo Coffee, Omotesando, Tokyo. Ultra-slow drip pouring technique perfected over 38 years.
- Chocolate
- Caramel
- Medium-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 4:30
- Ratio
- 1:10
- Coffee
- 20 g
- Temp
- 85 °C
The Kissaten recipe by Daibo for the Nel Drip uses 20 g of coffee and 200 g of water (1:10 ratio), at 85°C, with a target brew time of 4:30.
Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 85 °C
- Temp
- 6 medium coarse
- Grind
- 4:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Add 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.
+40g 45s Slow -
0:45Pour
Continue dripping slowly in concentric circles, raising and lowering the filter. Roll your wrist to tilt the grounds. Add water to 120g.
+120g 90s Slow -
2:15Pour
Final slow pour to 200g. Keep the same drip-by-drip pace. Never rush.
+200g 90s Slow -
3:45Wait
Allow all water to draw through the flannel filter.
-
4:30Done
Brew complete. A religious experience in a cup. Rich, complex, velvety texture with no bitterness.
Notes
More Nel Drip recipes
-
Ultra Slow Pour
1:10by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:20 Temp 82°C -
Classic
1:13.6by Hario
- Sweet
- Caramel
Total 4:00 Temp 90°C -
Competition
1:15- Balanced
- Sweet
Total 3:30 Temp 95°C -
Dark Roast
1:15- Chocolate
- Caramel
Total 3:30 Temp 88°C -
Full Body
1:15by Hario
- Sweet
- Caramel
Total 3:30 Temp 95°C
Other Traditional methods
Original source
Recipe by Daibo, published at youtube.com.
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100g
+50g Add water