Kurasu Coffee Basic Recipe
By Kurasu Kyoto, 2023
A four-pour light-roast recipe using a conical dripper, designed for clarity and consistency at home, with deliberate agitation to balance acidity and sweetness.
- Coffee
14g, said in the original. Show the evidence.
“Coffee: 14g”
said in the original · Kurasu Basic Recipe section
- Water
200g, said in the original. Show the evidence.
“Hot water: 200g (91℃)”
said in the original · Kurasu Basic Recipe section
- Ratio
- 1:14.3
- Temperature
91°C, said in the original. Show the evidence.
“Hot water: 200g (91℃)”
said in the original · Kurasu Basic Recipe section
- Brew time
2:30, said in the original. Show the evidence.
“Finish pour: Approx. 2:30”
said in the original · step-by-step section; 2:30 = 150 seconds
- Grind (estimated)
coarse, worked out from the recipe. Show the evidence.
Grind size: coarse
worked out from the recipe · creator's own word 'coarse' maps directly to the coarse band
Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.
Equipment
- conical paper dripper
- conical paper filter
- Scales
- Works with
conical paper dripper, worked out from the recipe. Show the evidence.
Conical Dripper
worked out from the recipe · a conical paper recipe transfers to any conical paper dripper
Uses 200g of water
Step by step
- 0:00Pour to 40gspend 10 seconds on this pour
- ↳Stirstir with a teaspoon 2-3 times to bring out acidity
- 0:40Pour to 100gadd 60gpour steady and aggressive to bring out sweetnessyou have 30s
- 1:10Pour to 150gadd 50gpour gently; adjusts concentration levelyou have 30s
- 1:40Pour to 200gadd 50gfinal pour, also gentle
- ↳Stirfinal stir to keep extraction consistent
- 2:30Let it drainremove dripper once water is no longer visible on the coffee bed
Weights are cumulative: what the scale reads when that pour finishes.
How Kurasu Kyoto brews it
- Filter
conical paper filter, said in the original. Show the evidence.
“Conical paper filter”
said in the original · equipment list
- Stirring and swirling
stir with teaspoon 2-3 times after first pour; stir after last pour, said in the original. Show the evidence.
“Agitate after the first pour. Agitate with a teaspoon 2-3 times in order to bring our pleasant acidity.”
said in the original · Tips section, second tip
What it makes
- Acidity
medium, said in the original. Show the evidence.
“Agitate with a teaspoon 2-3 times in order to bring our pleasant acidity.”
said in the original · Tips section; creator states agitation is used to bring out acidity, implying medium acidity as a design goal
- Sweetness
medium, said in the original. Show the evidence.
“Make the second pour steady and aggressive. This will bring the rich sweetness of the coffee.”
said in the original · Tips section; creator states the second pour is designed to bring out sweetness
- Suits
light roasts, said in the original. Show the evidence.
“This is our basic recipe for pour-over light roast coffee”
said in the original · opening line
More recipes
- Asser Christensen V60A five-pour V60 recipe using a declining agitation profile, aimed at flavour clarity and a clean, long aftertaste across most roast types.1:15.9 · 17g / 270g · 3:15
- Kurasu Kyoto V60A base all-rounder recipe from Kurasu's Kyoto café, aimed at producing a clean cup for home brewers.1:16.7 · 12g / 200g · 2:00
- 4:6 MethodBy Tetsu KasuyaA structured five-pour method designed so anyone can control sweetness, acidity, and strength by adjusting pour sizes rather than relying on technique.1:15 · 20g / 300g · 3:30
Credit and corrections
This recipe is Kurasu Kyoto’s. We have written out the numbers and linked to the original.