Kissaten Style
Open in appRooted in Japanese kissaten practice rather than a named modern guide, this nel method relies on patient, tightly controlled pouring. It seeks the traditional profile of concentrated sweetness, velvety body, and subdued acidity.
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Parameters
- 22 g
- Coffee
- 280 g
- Water
- 1:12.7
- Ratio
- 90 °C
- Temp
- 5 medium
- Grind
- 4:00
- Total
- ~280 ml
- Yield
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Method
4:00 · totalBefore you brew
- 1 Shape the dry coffee into an even, symmetrical mound.
-
Bloom 1 / 40:0045s
Pour 30g over the centre of the bed. Let it bloom.
+30g→ 30g Center pour 3g/s 10s 90°C -
Pour 2 / 40:4545s
Pour over the centre of the bed to 140g. Add small amounts, waiting for each one to sink before continuing.
+110g→ 140g Center pour 3.1g/s 35s -
Pour 3 / 41:302m30s
Finish over the centre of the bed to 280g. Add small amounts, waiting for each one to sink before continuing.
+140g→ 280g Center pour 3.1g/s 45s -
Done 4 / 44:00
Finish when the coffee stops dripping.
Notes
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