Our brewing styles
The brewing styles that we use at our Tokyo brew bar, and some other ones as well.
Pourover
Our go-to recipe for pourovers. This recipe is intended for flat-bottom drippers and may require adjustments for other styles of drippers (V60, April, etc.)
Ideal for very lightly roasted coffees like ours.
Iced pourover
In Tokyo, a cold drink to beat the summer heat is a necessity. In our opinion, this Lance Hedrick inspired iced pourover would satisfy many of you pourover lovers.
Try it for yourself!
Espresso
At Kitanomaru, we like to do a modern turbo-style shot, rather than the traditional 9-bar 1g per second shot. We find that although we sacrifice some body and mouthfeel, we consistently get an incredibly juicy, bright, sweet, and delightful espresso.
Ideal for lightly roasted coffees.
The recipe is as follows:
- flat 6-bar pressure profile
- pre-wetted paper filter
- puck screen
- 18g in, 54g out (1:3 ratio)
- 22-25 second shot (23s sweet spot)
- 91-93C brew temperature
Aeropress
A simple and forgiving method that we feel comfortable recommending to anyone. Perfect for a busy morning when you need to get out the door quick.
