Kyoto

Varia FLO Varia by Kurasu

The recipe Kurasu's Kyoto shops brew on the FLO every day, published in 2026. Most of the water goes in early, while the FLO drains freely, and a smaller last pour suits the slower second half, for a clean cup with layers that any barista can repeat.

1:16.7 Ratio

2:20 Total

12g Dose

90°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 90 °C
Temp: 5 medium
Grind: 2:20
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Setup

Flow screen Medium

Method

2:20 · total

Bloom 1 / 4
0:00

40s

Pour in a spiral to 40g. Let it bloom.

+40g→ 40g Spiral 5.7g/s 7s 90°C
Pour 2 / 4
0:40

40s

Pour in a spiral to 120g. Keep the pour gentle.

+80g→ 120g Spiral 6.7g/s 12s
Pour 3 / 4
1:20

1m

Pour in a spiral to 200g. Keep the pour gentle.

+80g→ 200g Fill gently 6.7g/s 12s
Done 4 / 4
2:20

Finish when the coffee stops dripping.

Notes

Kurasu pairs the FLO with ORIGAMI Wave paper, which drains quickly and leaves room to grind a little finer. Pour the first 40g briskly, moving the kettle up and down to stir the whole bed; pour the rest low and gently, in a few slow circles. Expect about 170g in the server at around 2:20.

Original source

Recipe by Kurasu, published at jp.kurasu.kyoto.

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