In this article, we’ll share the recipe for FLO Dripper that we actually use at Kurasu stores.
For us baristas, brewing a delicious cup of coffee isn’t actually that difficult. The real challenge is consistently reproducing that same result every day—regardless of who’s behind the counter or how busy the shop gets.
This recipe was designed by Kurasu for use in our stores after extensive testing that took into account the unique characteristics of the FLO Dripper.
In this article, we’ll not only share the recipe itself but also explain the background and philosophy behind its creation.
Requirements for Our In-Store Recipe
A recipe used in our stores must be more than just delicious. We felt it also needed to meet the following conditions:
- The desired flavor profile must be easy to share between baristas
- Simple steps that can be performed effortlessly even during busy periods
- It must be easy to maintain quality even when brewing multiple cups simultaneously
- It is built with a consistent standards and criteria that are adjustable based on the condition of the beans
We designed the recipes based on meeting both these four conditions and the target flavor profile we’ll introduce next.
Desired Flavor Profile
With this recipe, Kurasu aimed to achieve the following flavor profile:
- A well-balanced flavor that clearly highlights the beans’ unique character
- A clean yet layered flavor
What achieves all of the above, is the following recipe.
Recipe
● HOT
| Coffee | 12 g |
| Water | 200 g |
| Water Temp. | Around 90°C |
| Disc | We use the Medium disc |
| Filter | Origami Paper Filter Wave |
| Brew time | Around 2:20 |
| Yield | Approx. 170 g |
| Time | Amount of Water | Total | |
|---|---|---|---|
| 1st | 0:00–0:07 | 40 g (20%) |
40 g |
| 2nd | 0:40–0:52 | 80 g (40%) |
120 g |
| 3rd | 1:20–1:32 | 80 g (40%) |
200 g |
Now, let us explain the reasoning behind these numbers.
How We Interpreted the FLO Dripper’s Characteristics
FLO Dripper allows water to flow through quickly during the first half of the brew, while the flow slows down in the second half as the liquid level drops.
Therefore, we based our design on the principle of using the majority of the water during the fast-flowing first half and avoiding leaving too much water for the slower-flowing second half. The choice of filter, the water-to-coffee ratio, and the pouring technique all stem from our response to this characteristic.
Why We Use ORIGAMI Wave Filter
At Kurasu, we pair the FLO Dripper with ORIGAMI Wave filter.
The reason is that this combination allows us to leverage the FLO’s characteristics while making it easier to consistently achieve the flavor profile we aim for in our shops.
The ORIGAMI Wave filter allows water to pass through relatively quickly. With the FLO, the flow is fast during the first half of the extraction, but slows down in the latter half as the liquid level drops. This makes it crucial for the filter to maintain a consistent flow rate to ensure stability throughout the entire extraction process.
Additionally, having a bit of leeway in the flow makes it easier to adjust the grind size slightly finer even within the same extraction time. This makes it easier to aim for a clean flavor that doesn’t become too heavy, while bringing out the beans’ character, sweetness, and flavor notes.
In short, we believe that ORIGAMI’s Wave filter is not only well-suited to the FLO’s flow characteristics but is also the best choice for consistently achieving the “clean, layered flavor” that we strives for in our stores.
Reasoning behind our Pour-to-Coffee Ratio and Pouring Method
As mentioned earlier, the FLO has a strong flow in the first half, which slows down in the second half. Therefore, we designed the brew to use the majority of the water during the first half—when the flow is strong—and avoid leaving too much water for the second half.
Each pour serves the following purpose:
- First Pour (40g, 20%): Ensures water is distributed evenly throughout the grounds
- Second Pour (80g, 40%): Establishes the foundation of acidity, flavor, and body
- Third Pour (80g, 40%): Bring the whole brew together in line with the flow of the second half
Ensuring that hot water is distributed evenly throughout the grounds during the first pour lays the foundation for the extraction in the subsequent pours. If this step is uneven, it can lead to variations in how the extraction progresses depending on the location within the grounds, so this is a point we handle with particular care in our shops.
When pouring, start from as low a position as possible and gently draw circles. Keep the number of circles to a minimum. For the first pour (blooming) only, pour vigorously while moving the kettle up and down to thoroughly agitate the entire bed of grounds.
This “low and slow” technique is used not only to shape the flavor but also to ensure consistency in our stores. Pouring from a low position makes the motion easier to see, minimizing variations in pouring position and angle even when brewed by different baristas. As a result, this technique makes it easier for anyone to achieve the desired flavor and is simple to share with others.
Consistency in the Store and Simultaneous Brewing of Multiple Cups
In a store, overlapping orders are a daily occurrence. One of the requirements for a recipe is not only that it produces a delicious drink but also that it functions effectively throughout the day.
This recipe is designed to allow for the simultaneous brewing of 2–3 cups by starting each brew 13–14 seconds apart.
Because the water distribution is simple and the pouring tempo is consistent, even when handling multiple cups simultaneously, the extraction of each cup proceeds without significant variation. Ease of operation is a factor that directly contributes to consistent quality during peak hours.
Approach to Adjustments Based on the Beans
The numbers in this recipe are not set in stone, even in our stores. We primarily adjust the flavor by changing the grind size based on the condition of the beans and how many days have passed since roasting.
We do not use the recipe to dictate a single “correct” answer; rather, we treat it as a common standard for making adjustments. By starting from the same baseline, it becomes easier to align on the desired flavor profile between baristas.
What Kurasu Puts Into Every Cup Served in Our Stores
For this recipe, adhering to the exact numbers is not the goal in itself.
This recipe is designed as a means to consistently deliver the flavor Kurasu intends in our stores. For us, creating a recipe involves considering not only taste but also reproducibility and ease of operation.
When you enjoy a cup of coffee at one of our stores, we’d be delighted if you also take interest in the thought and design that went into it.
▶ FLO Dripper (Varia x Kurasu Kyoto)
