Slow Center Pour
by Kurasu for Nel Drip original source (kurasu.kyoto)
Kurasu's nel-drip guide supports this slow center-pour treatment for light-roasted coffee. Cloth filtration retains aromatic oils while the deep, gently saturated bed is intended to produce clear sweetness and articulate acidity.
Before you start
You need
- Nel Drip
- Scale
- Water at 92 °C (198 °F)
Prepare
- Rinse the cloth with hot water, squeeze it until damp and shape it evenly.
- Shape the dry coffee into an even, symmetrical mound.
Notes from Kurasu
Pre-soak the nel in hot water, squeeze it evenly, and keep the coffee mound symmetrical. Hold a fine stream near the center without touching the cloth; if acidity feels sharp, grind finer before adding agitation, which can cloud the cup.
Steps · 3:30
6 steps · 4 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 6, 0:00until 0:14 40 g
Bloom. Pour in the centre to 40g (1.4 oz). Let it bloom.
Center pour 2.9 g/s · 14s 92 °C
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Step 2 of 6, 0:40until 1:20 150 g+110
Pour in the centre to 150g (5.3 oz).
Center pour 2.8 g/s · 40s
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Step 3 of 6, 1:30until 2:05 250 g+100
Pour in the centre to 250g (8.8 oz).
Center pour 2.9 g/s · 35s
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Step 4 of 6, 2:15until 2:33 300 g+50
Pour in the centre to 300g (10.6 oz).
Center pour 2.8 g/s · 18s
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Step 5 of 6, 3:25until 3:30
Lift the dripper off once you have the volume you want.
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Step 6 of 6, 3:30
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:30. If not, change just one thing in the next cup:
- Past 4:10? Grind coarser
- Done before 2:50? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 3
250 g
+100 g add water
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