Kurasu

京都のロースター兼器具店。豆の定期便と、HARIO・Fellow・OREA・Varia などの器具を扱う。公式の淹れ方はヘッドロースターの V60（2022年更新）と、定番豆 Fairfield のホット／アイス。プロダクトは扱っているギアのみ（豆は週替わり）。メーカーの淹れ方は器具ページ。古い3投レシピは使っていない。

Brand official site ↗

Products

What the roaster currently sells. Kurasu and THE COFFEESHOP list the gear they stock (beans rotate, so those stay off). Names as published. Maker brew methods live on the gear pages. No shop photos.

Dripper

Grinder

Filter

Kettle

Scale

Server

Accessory

Original

Pour over

Reproduced as the roaster publishes it. Pour steps stay in English on every language.

Ratio: 14 g : 200 g
Dose: 14 g
Water: 200 g
Temp: 91℃
Grind: coarse
dripper: HARIO V60
Time: about 2:30

01Set the paper in the V60 and rinse with hot water.
0214 g coarse grind. 200 g water at 91℃. Use a teaspoon to stir.
030:00: pour 40 g over 10 seconds. Stir 2–3 times with the spoon.
040:40: pour 60 g over 10 seconds (100 g total). Pour with more energy so the whole bed is wet.
051:10: pour 50 g over 10 seconds, slowly and gently.
061:40: pour 50 g over 10 seconds. Stir once around with the spoon.
07Drawdown target 2:30. Lift the dripper when the surface is dry.

Japan official cafe recipe, Head Roaster Kosuke, May 2022. They say this updates the older three-pour method.
40 + 60 + 50 + 50 = 200 g. Each pour is published as 10 seconds.
The video uses Ethiopia Halo Beriti as an example bean. The recipe does not require that bean.
Timer last step includes the wait to 2:30 after the 1:40 pour.

The roaster does not specify bean.

Brew with this method →Kurasu — HARIO V60 cafe recipe (2022) ↗

Fairfield Medium hot

Reproduced as the roaster publishes it. Pour steps stay in English on every language.

Ratio: 14 g : 200 g
Dose: 14 g
Water: 200 g
Temp: 90℃
Grind: medium-coarse
dripper: HARIO V60 01
Time: about 2:20

01Fairfield Medium (medium roast). HARIO V60 01. 14 g medium-coarse. 200 g at 90℃.
020:00: 40 g (40 g total).
030:40: 60 g (100 g total).
041:10: 50 g (150 g total).
051:40: 50 g (200 g total).
06Drawdown target 2:20.

Kurasu official Fairfield Medium hot recipe, June 2026.
Same pour weights as the 2022 cafe recipe; temperature, grind, and drawdown differ.

Kurasu — Fairfield Medium hot ↗

Fairfield Medium iced

Reproduced as the roaster publishes it. Pour steps stay in English on every language.

Ratio: 17 g : 150 g hot + 70 g ice
Dose: 17 g
Water: 150 g hot + 70 g ice
Temp: 90℃
Grind: medium-coarse (finer than the hot recipe)
dripper: HARIO V60 01
Time: about 1:45

01Fairfield Medium iced. HARIO V60 01. 17 g medium-coarse, finer than the hot recipe. 150 g water at 90℃ and 70 g ice.
020:00: 40 g (40 g total).
030:40: 60 g (100 g total).
041:10: 50 g (150 g total). No fourth pour.
05Drawdown target 1:45.

Kurasu official Fairfield Medium iced recipe. The fourth pour of the hot recipe is omitted.

Kurasu — Fairfield Medium iced ↗

Fairfield Dark hot

Reproduced as the roaster publishes it. Pour steps stay in English on every language.

Ratio: 16 g : 200 g
Dose: 16 g
Water: 200 g
Temp: 88℃
Grind: medium
dripper: HARIO V60 01
Time: about 2:20

01Fairfield Dark (dark roast). HARIO V60 01. 16 g medium. 200 g at 88℃.
020:00: 40 g (40 g total).
030:40: 60 g (100 g total).
041:10: 50 g (150 g total).
051:40: 50 g (200 g total).
06Drawdown target 2:20.

Kurasu official Fairfield Dark hot recipe. They recommend finer grind, more dose, and cooler water as the roast goes darker.

Kurasu — Fairfield Dark hot ↗

Fairfield Dark iced

Reproduced as the roaster publishes it. Pour steps stay in English on every language.

Ratio: 19 g : 150 g hot + 70 g ice
Dose: 19 g
Water: 150 g hot + 70 g ice
Temp: 88℃
Grind: medium (finer than the hot recipe)
dripper: HARIO V60 01
Time: about 1:45

01Fairfield Dark iced. HARIO V60 01. 19 g medium, finer than the hot recipe. 150 g water at 88℃ and 70 g ice.
020:00: 40 g (40 g total).
030:40: 60 g (100 g total).
041:10: 50 g (150 g total). No fourth pour.
05Drawdown target 1:45.

Kurasu official Fairfield Dark iced recipe. The fourth pour of the hot recipe is omitted.

Kurasu — Fairfield Dark iced ↗