The Brew App • Specialty Coffee Guide

Flat-Bottom Pour Over (Kalita)

Flat-bed geometry with 3-hole restricted drainage for uniform extraction, rich sweetness, and forgiving brew dynamics.

Extraction Ratio
1 : 16
Target Water Temp
200°F (93°C)
Grind Texture
Medium

Step-by-Step Extraction Phases

  1. Phase 1: Bloom Phase (45s) — Saturate grounds evenly with 3x coffee weight in circular motion. Let coffee bloom and de-gas.
  2. Phase 2: First Pulse Pour (45s) — Pour in gentle spirals from center outward to raise the slurry level evenly.
  3. Phase 3: Second Pulse Pour (45s) — Pour second pulse in steady circles, maintaining consistent slurry temperature.
  4. Phase 4: Final Drawdown (60s) — Top up final water in center. Allow even flat-bed drawdown.