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Brewing with Kalita Hasami 101/102 Dripper

These days, the spotlight seems to be on single hole drippers such as ORIGAMI, Hario V60, KONO Meimon, Flower Dripper etc. I must admit, once we get used to one type of dripper, it’s easy to find ourselves sticking with it for long.

That’s why I want to take some time today to take a step away from the trend and try something different; let’s rediscover the beauty of three-hole design dripper, Kalita Hasami 101/102 Dripper. 


  1. What is HASAMI?
  2. Why we love this dripper. 
  3. Recipe

What is HASAMI?

Ever wondered how the dripper got its name, HASAMI? This beautiful dripper is a collaboration of Kalita and Hasamiyaki, a traditional porcelain method that was developed in a small town in Nagasaki prefecture, Hasami. A clear division of labour is outlined for Hasamiyaki production to enable each artisan to pursue quality and quantity. Individual steps in the process from moulding to glazing are carried out by unique artisans, and their efforts combined create a piece of pottery. 

Applying Hasamiyaki to production of coffee drippers was not an easy project. Pottery clay shrinks by 13% when fired, which makes designing and shaping extremely challenging. 3D modelling technology was used in the designing process in order to create Kalita style coffee dripper that functions to extract delicious coffee. 

The integration of latest technology and traditional porcelain method resulted in the invention of Kalita Hasami 101/102 Dripper. Now that we’re aware of the efforts and techniques involved to produce this dripper, let’s examine the dripper. The attention to details such as sharp ribs and even three holes are simply amazing, right?

Why we love this dripper.

Here are three features that make this dripper delightful to brew coffee with. 

①Steady flow rate

The three holes enable even water flow, so your pour-overs will be tasting delicious consistently. 

②Slow extraction, rich flavours

Towards the end of the pour-over, you would notice the flow rate slow down. The three small holes tend to create clogging, so while carefully avoiding over-extraction, you can take advantage of this structure to bring out rich flavours.

③Maintains warm extraction environment

The dripper is made of porcelain which absorbs heat well. Make sure to rinse the dripper with hot water and the dripper will stay nice and warm throughout the extraction. Remember, higher temperature increases extraction rate!


Now let’s actually get brewing. Here’s our head barista Tsubasa’s recipe and some tips to follow!

First, set the filter on the dripper and make sure to rinse well. 

This recipe is for light roast coffee. If you’re brewing dark roast coffee, increase the quantity. 

Coffee:15g (Filter Grind/Check grind size below) 
Hot water: 240g(90℃) 
Total brew time : around 3:00

①0:00  /  90g (in15s CIRCLE pour)

Using a fair amount of water for blooming in order to wet the coffee bed in a short period of time. This sets the basis to bring out flavours from coffee evenly. 

②0:15  agitate for 5s

An extra bit of work to ensure even extraction. Also, by agitating the coffee bed, the flow rate in the second half of the pour-over is likely to slow down. 

③0:45  /  ~180g (in15s CIRCLE pour)

Capturing every coffee ground to extract flavours fully. What’s great about this dripper is that it secures sufficient extraction time regardless of how much water you pour in the first half. 

④1:15  /  ~240g (in10s CIRCLE pour)

The final pour. The dripper maintains a steady extraction speed so you won’t find any astringency in the finished coffee!

Now we see that this dripper is structured to produce a balanced, rich cup of coffee by ensuring sufficient and steady extraction. No need to worry about water draining down too quickly to leave you with an empty bland coffee; you’ll find yourself with pleasant, mild acidity, plenty of sweetness and body, and a round mouthfeel. 

Happy homebrews with Kalita Hasami 101/102 Dripper!