Kai Nakamura
Extraction science for pour-over: water chemistry, dripper geometry, flow profiling, and repeatable brew frameworks.
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About
Home pour-over tester who treats weekdays like controlled experiments. Builds flow-rate curves, calibrates to tap hardness, and publishes repeatable recipes for mid-tier grinders and common kettles.
Background
On a Tuesday before my commute, I measured our tap hardness at 180 ppm, ground 20 grams on a mid-tier burr, and timed three pours. The plastic flat-bottom won by two points on TDS and by taste: cleaner sweetness, less astringency. I logged it, rinsed fast, and caught my train.
Perspective
I favor setups that deliver measurable consistency—stable flow and predictable extraction—even if they look plain.
Author Articles
