Extraction Method
Nitta Coffee's standard recipe uses 16g of coffee grounds with 200g of water at 85°C (185°F), poured in 5 stages over approximately 2 minutes. Developed by Kazuo Nitta — back-to-back champion of the JHDC (Japan Hand Drip Championship) in 2023 and 2024 — this method is built on the principles of concentration gradient and diffusion rate control.
The Nitta Coffee Extraction Method was developed by Kazuo Nitta — back-to-back champion of the JHDC (Japan Hand Drip Championship) in 2023 and 2024 — drawing on years of daily brewing practice and competition experience. Built around the concept of "Extraction Depth," this approach uses five variables — water temperature, grind size, time, ratio, and agitation — to control concentration gradient and diffusion rate, allowing us to intentionally design the flavor of coffee.
Standard Recipe
Philosophy
The flavor of drip coffee is determined by "Extraction Depth" — this is the consistent theme at the heart of everything we do at Nitta Coffee.
By controlling five variables — water temperature, grind size, time, ratio, and agitation — in accordance with the flavor balance inherent in each coffee, we manage concentration gradient and diffusion rate to intentionally design the balance of acidity, sweetness, body, and aftertaste.
We carry this philosophy through everything we do, from staff training to product development.
Five Variables
We believe there are broadly seven factors that influence the flavor of coffee: the coffee beans themselves (origin, variety, processing method, sorting, roast level, roasting method, etc.), the water (hardness, pH, alkalinity), and then water temperature, grind size, time, ratio, and agitation. Given the same beans and the same water, the five variables you can actually control at the point of extraction are the following. It is through the combination of these five that we adjust "Extraction Depth" — and this is the essence of Nitta Coffee's approach to brewing.
In our experience, this is the variable with the greatest impact on the rate at which compounds dissolve. Higher temperatures tend to increase diffusion rate and extraction efficiency.
This variable affects the contact surface area between water and coffee, as well as the distance from the center of each particle to its surface. Finer grinds increase surface area and shorten the distance from center to surface, meaning both desirable and less desirable compounds tend to dissolve more readily.
The total duration of contact between water and coffee grounds. The longer the contact, the deeper the extraction depth tends to progress.
The ratio of coffee grounds to water poured. This significantly affects the initial conditions of the concentration gradient.
The stirring of the coffee bed caused by the speed, trajectory, and number of pours. We believe this influences the diffusion rate.
Core Concepts
In Nitta Coffee's extraction theory, "concentration gradient" refers to the ratio of water to coffee grounds at each pouring stage — an "instantaneous ratio" separate from the overall recipe ratio. Because this instantaneous ratio directly governs the diffusion rate, we can control flavor by designing the volume and timing of each pour. For example, the ratio differs at each stage: during blooming (1:2), the second pour (1:6), and the final pour (1:12.5). The second pour, with its larger water volume, has a stronger dissolving force, so acidity and sweetness become dominant. By reducing the later pours, dissolution becomes gentler. Intentionally designing these changes at each pour is the core of Nitta Coffee's method.
This is the speed at which coffee compounds dissolve from the interior of the grounds into the surrounding water. We believe that diffusion rate is influenced by both concentration gradient and water temperature. The higher the temperature and the greater the concentration gradient, the faster the diffusion rate tends to be. In Nitta Coffee's extraction method, we consider the control of this diffusion rate to be at the very heart of "flavor design."
In general experience, coffee compounds tend to dissolve in the order of acidity, then sweetness, then bitterness, and finally harsh or unpleasant flavors. By understanding this sequential nature of dissolution, we feel it becomes easier to intentionally control "how far to extract" — in other words, the extraction depth.
Step by Step
* Our recipe may change day to day depending on the condition of the beans and the season. What follows is presented as a general framework.
In Nitta Coffee's extraction, we design pour volumes based on multiples of the coffee dose in order to stay mindful of the concentration gradient. By thinking of each pour volume as a multiple of the dose, it becomes easier to consciously adjust extraction depth.
| Parameter | Recommended Value |
|---|---|
| Coffee grounds | 16g (medium-coarse grind) |
| Water | 200g (85°C / 185°F) |
| Bloom | 2x dose weight / 30 seconds |
| Total brew time | Within 2 minutes |
| Dripper | Cone-shaped (Sanyo Flower Dripper recommended) |
Set 16g of medium-coarse ground coffee. Adjust water temperature to 85°C (185°F). Rinse the filter and pre-heat the dripper.
Pour twice the dose weight in water (32g here) and let it bloom for 30 seconds. Water penetrates the coffee grounds, and carbon dioxide generated during roasting is released. We believe this step is what enables uniform extraction in the pours that follow.
Pour in a spiral pattern from the center outward. A larger pour volume in the early stages is one of the distinctive features of our extraction. By pouring more at this stage when the concentration gradient is at its greatest, we feel the resulting brew tends to express more acidity and sweetness.
The idea here is to break down the "wall" of grounds clinging to the paper filter and level the bed, so that compounds can be drawn evenly from all the grounds.
In the later stages, we use smaller pours to fine-tune the extraction depth.
Pour until the total reaches 200g. As with the 4th pour, pour thin and gently.
Once extraction is complete, remove the dripper and pour into a cup to serve.
Roast Level Guide
By adjusting the variables based on roast level while using the basic recipe as a foundation, you can bring out the unique character of each bean.
| Roast Level | Water Temp | Grind Size | Brew Time | Flavor Tendency |
|---|---|---|---|---|
| Light Roast | 85–90°C | Medium-coarse | 1:30–2:00 | Bright acidity, fruity, floral |
| Medium Roast | 80–90°C | Medium-coarse | 1:30–2:00 | Balanced acidity and sweetness, clean |
| Dark Roast | 80–85°C | Medium-coarse | 1:30–2:00 | Full body, bitter |
FAQ
The best temperature depends on your personal preference and can also vary depending on your equipment and environment, so we feel the best temperature for you is the one that consistently produces the flavor you enjoy.
For reference, at Nitta Coffee we use 85°C (185°F) as our baseline. We feel that water temperature is the single most influential variable, as it directly affects the rate at which compounds dissolve from the coffee. When the temperature is too high, bitterness and astringency tend to become more pronounced; when too low, acidity tends to stand out. We find 85°C to be a temperature range where it is easier to achieve a balance of acidity, sweetness, and body, though we adjust based on roast level. As a guideline, you might try 85–90°C (185–194°F) for light roasts and 80–85°C (176–185°F) for dark roasts.
Think of water temperature as influencing how quickly or slowly the extraction depth progresses.
Blooming is a step that allows water to penetrate the coffee grounds, releasing carbon dioxide generated during roasting, while also promoting sufficient water absorption so that compounds can dissolve properly. At Nitta Coffee, we use a 30-second bloom as our standard. If blooming is insufficient and a large amount of gas remains, the carbon dioxide can impede water absorption, leading to uneven contact between water and grounds — meaning extraction proceeds without being fully effective. By allowing thorough water absorption, we can achieve more uniform extraction in the subsequent pouring stages.
In Nitta Coffee's extraction theory, we view grind size as a variable that affects both the contact surface area with water and the distance from the center of each particle to its surface. The finer the grind, the greater the surface area, and the shorter the distance from center to surface — meaning both desirable and less desirable compounds tend to dissolve more readily. It may be worth keeping in mind that finer grinds make it easier for all compounds to extract, not just the pleasant ones. For reference, our standard hand drip uses a medium-coarse grind (roughly between granulated sugar and coarse sugar), but we encourage you to adjust to your own taste.
"Extraction Depth" is a concept that describes how far you have drawn out the compounds from the coffee. We believe many coffee enthusiasts and professionals already intuitively grasp this concept through their daily brewing experience — at Nitta Coffee, we chose to give it a name so it can be visualized more clearly. In general experience, coffee compounds tend to dissolve in the order of acidity, then sweetness, then bitterness, and finally harsh or unpleasant flavors. At shallower extraction depths, acidity is dominant; as depth increases, sweetness, bitterness, and eventually unpleasant flavors tend to emerge. An ideal extraction means controlling this extraction depth appropriately — drawing out enough of the "desirable compounds" while minimizing the "undesirable" ones.
In Nitta Coffee's extraction theory, "concentration gradient" refers to the ratio of water to coffee grounds at each pouring stage — an "instantaneous ratio" separate from the overall recipe ratio. Because this instantaneous ratio directly governs the diffusion rate, we can control flavor by designing the volume and timing of each pour. For example, the ratio differs at each stage: during blooming (1:2), the second pour (1:6), and the final pour (1:12.5). The second pour, with its larger water volume, has a stronger dissolving force, so acidity and sweetness become dominant. By reducing the later pours, dissolution becomes gentler. Intentionally designing these changes at each pour is the core of Nitta Coffee's method.
The relationship between coffee dose and water volume affects coffee flavor at several levels.
The first is the overall ratio. Coffee extraction is the process of dissolving compounds from the grounds into water, and the total amount of extractable compounds is determined by the dose.
The second is the ratio at each individual pour. When water is poured in multiple stages, the ratio of grounds to water in the dripper at each moment (the concentration gradient) changes the dissolving force.
To intentionally control this ratio, Nitta Coffee designs water volumes based on the coffee dose.
What is described here is our shop's standard recipe.
In this recipe, one cup of coffee uses 16g of grounds and 200g of water as the baseline. That gives a ratio of 1:12.5. In Nitta Coffee's standard recipe, we pour 85°C (185°F) water over the 16g of grounds in 5 stages, extracting in about 2 minutes. Using this ratio as a starting point, if you prefer a stronger cup, increase the dose or reduce the water; if you prefer a lighter cup, do the opposite.
The content introduced on this page is explored in greater detail in the book "Nitta Coffee Extraction" (May 2025, Kindle edition). It covers practical topics including specific recipe design using concentration gradient, as well as adjustment examples for different beans.
Copyright of the content on this page (text, theory, and recipe commentary) belongs to Nitta Coffee Co., Ltd. Please cite the source when quoting. Terms of Use