Kinto Slow Coffee Style

  The beautiful black ceramic Kinto Dripper

The beautiful black ceramic Kinto Dripper

 

Recently, while bustling around in Berlin’s Mitte I came across a little store that sold commercial espresso machines and equipment, grinders and the like for home use. Sometimes I like to browse in these shops, adorned with Italian, dark Roast espresso and espresso cups I will never need. I love the old school décor and the smell that you get when you walk in there, even if this type of coffee doesn’t appeal to me anymore, nor can I afford an espresso machine and grinder, as much as I would love to. I was really glad that I did decide to take a little look at this shop though as I found that they had a small set of shelves fully dedicated to specialty coffee devices. They had some Hario v60, some Eva Solo and then underneath it all I found they had the cotton based papers for the Kinto slow dripper. I bought two packets. On a returning visit I saw that they now had the ceramic dripper as well. At first glance, it looked much like a v60, maybe a bit heavier, with a larger hole and a different style of the grooves along the rim of the device. But then I noticed the material, and I thought a little bit about that cotton based paper. I couldn’t help myself and took it home straight away.

I immediately took to online browsing for recipes and how to brew with this device, what is the intended method and how should I try and get the best out of this device. Being honest, I didn’t find too much. Some beautiful videos from Japan of people brewing. The intended ritual of this dripper is that it is for “slow brew” coffee, where one may take a little longer, enjoy the ritual of brewing coffee at a slower pace. The videos are nice but there is not so much given for me, a barista, who loves his numbers, working with scales and extraction rates and the like.

So, I did what any half decent barista would do, and I dialled it in. I played with my parameters and this is what I found to get the best cup possible I could with this device. This recipe took some playing around to achieve. At the beginning, there is the impulse to make this coffee in the same method you would a v60, but the cotton based paper, in addition to the larger exit lends itself more to a coarser grind, with a slower and steadier pour, lengthening the extraction time. In this way, it is more like a Kalita wave perhaps.

If you also have a ceramic dripper from Kinto, let me know how it is for you and if it improved your brews in anyway, or maybe you have something you want to contribute.

  The start of the ritual begins with a solid rinse of this cotton paper, and it also heats the vessel.

The start of the ritual begins with a solid rinse of this cotton paper, and it also heats the vessel.

 

Kinto Slow Coffee Style Ceramic Dripper:

I tried to retain the slow style of the coffee dripper while still attempting to attain the greatest extraction with my home equipment and set up. This recipe was based on taste and not working with tds or extraction. For the water I used Volvic, because of its mineral content and to help bring out some acidity in the coffee. And for coffee I used a fantastic Kenyan from Casino Mocca, get it while you can. This brew, produced a bright and balanced cup, full of juicy notes and a smooth mouthfeel, with a clean, sweet finish.

  • ·         Dose:                   15 grams                                                                                                      
  • ·         Water:                 250 grams
  • ·         Brew Time:          3 minutes
  • ·         Water:                  Volvic

Method:

·         I started this brew with a 3 to 1 ratio for the bloom, of 35 grams of water poured with in the first 5-7 seconds. This is to agitate the grounds. I then stir aggressively, at least 5 or 6 times, to saturate all the grounds in water and to provide an even extraction.

·         At 35 seconds I start my slow and steady pour, I circle, maintaining one level and I tend to go quite slow and controlled to ensure that there is no excessive agitation. I also tend to keep my pour in the centre after the first minute to maintain the water temperature and the speed of my pour.

·         At 1 minute and 50 seconds I have begun to reach 250 grams of water, where I circle around the rim just slightly to ensure all the grounds are pushed down into the slurry and can extract more evenly.

·         It should then take roughly a minute for the water to filter through and extract all that sweet and juicy flavour from this amazing coffee from Casino Mocca.

·         In the bed, you want a nice even and flat surface, with no dips or holes and channels. This suggests (although does not guarantee) an even extraction.

 

This brew was lovely. One of the biggest differences you will find with the Kinto brewer and the v60 is it has a slightly heavier body and stronger mouthfeel. Initially I referred to this as the v60 being cleaner, but it’s not, the v60 may have clearer notes but with the Kinto you have a slightly different balance, with a heavier feeling on the tongue, but with a huge amount of sweetness to follow it up. Because of the slower brew rate, it perhaps extracts more sugar from the coffee giving you this fantastic mouth feel and sweet lingering finish.

With this coffee, I had lots of notes of redcurrant and grapefruit in the acidity, which was bright and helped balance that sweetness and mouthfeel. As it cooled, there was a pronounced note of brown sugar, and berry jam, with a sour candy like acidity.

I would never say this device is better than any others, but if you want a coffee with a little bit more body than a hario or would love to try something new, then give the Kinto device a try. A 3-minute brew is almost a ritual and of course, I’ve always found my morning brews incredibly relaxing to start my day. What has stood out for me the most is though is that cotton based paper, and in a future post I want to compare this paper with the Kono Drip paper and the Hario v60 paper, as all three will fit the different devices, and all three have a slightly different design. This is what makes the world of coffee so addictive and so much fun.

 

If you like this recipe and would like to see more, please let me know here on Instagram.