Brew Method
Kalita 101 vs. 102: Filters, Sizes and a Simple Recipe
Kalita 101 and 102 are classic three-hole pour-over drippers that use trapezoid paper filters. The 101 is the smaller size; the 102 gives you more room for larger batches. Neither uses the pleated basket papers made for the Kalita Wave.
Brew Snapshot
- 102 coffee dose
- 20 g
- Brewing water
- 320 g (10.8 US fl oz) input; 1:16
- Starting grind
- Medium
- Brew window
- About 3–4 minutes
More brewing details
- Method
- Kalita 101 / 102
- Brew time
- About 3–4 min brewing; 6 min with setup
- Grind size
- Medium; adjust to drainage and taste
- Equipment
- Kalita 102 dripper and matching 102 trapezoid filter, Heatproof server or large mug, at least 400 ml (13.5 US fl oz) capacity, Kettle, burr grinder, scale and timer
- Difficulty
- Easy
- Body
- Depends on coffee and ratio
- Clarity
- Paper-filtered
Key Takeaways
- Choose the size around the volume you actually serve: the maker’s person counts do not tell you how many full mugs you will get.
- For a slow brew, check the paper’s seating and use gentler pours before changing the grind.
- Match the classic 101 or 102 with its own trapezoid paper; pleated Wave paper belongs to the separate Wave brewer.
On This Page10 Sections
Kalita 101 vs. 102: Which Size?
The main choice is capacity, followed by material and the filters you can buy locally. Kalita's ceramic 101 and 102 product records identify both as three-hole brewers. They list the 101 for 1–2 people and the 102 for 2–4; the listed ceramic bodies are 120 × 100 × 70 mm (4.7 × 3.9 × 2.8 in) and 138 × 110 × 88 mm (5.4 × 4.3 × 3.5 in) respectively.
Those dimensions describe those specific ceramic models, not every plastic, metal or collaboration edition. The serving labels are also equipment categories, not defined beverage volumes. If you want two large mugs, plan the actual water dose and server capacity rather than assuming “2–4” means four café drinks.
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| Choice | What to buy | Useful starting decision |
|---|---|---|
| 101 | 101 dripper and 101 trapezoid papers | For a smaller home brew, try 15 g coffee with 240 g (8.1 US fl oz) water; this is our suggested 1:16 input ratio. |
| 102 | 102 dripper and 102 trapezoid papers | Our main recipe uses 20 g coffee with 320 g (10.8 US fl oz) water, with space for controlled pouring. |
| Wave 155 or 185 | Matching pleated Wave basket papers | A separate brewer family. Do not use its size number as a substitute for 101 or 102. |
Choose a dose that leaves comfortable room for wet grounds and pouring. A shallow bed and an overfilled filter can both be harder to manage than a comfortably sized batch.
Which Filters Fit Kalita 101 and 102?
Use the size marked for your brewer: 101 paper in a 101, 102 paper in a 102. These are fan-shaped or trapezoid papers, with a seam along the bottom and side. Open the paper after folding its seams and settle it into the brewer without tearing or forcing it.
The bottom of the classic dripper is a narrow trough with three holes in a row. It is not the broad circular bed of a Kalita Wave. Paper that merely sits inside a brewer is not necessarily a good fit: the seam should sit properly, the walls should be supported, and there should be enough filter height above the slurry.
Some shops describe trapezoid papers with different numbering systems. Labels such as “102” and “No. 2” do not establish compatibility across every manufacturer's filters. Compare the stated fit and actual shape; choosing paper explicitly sold for Kalita 102 is the simplest baseline. See the coffee filters guide for paper-shape differences.
Kalita 102 Recipe
Our home recipe applies pour-over technique to the classic 102; Kalita's product records establish the brewer's design and size.
Recipe
Kalita 102 Home Starting Recipe
- Makes:
- 1 batch; measure collected coffee and serve in one mug or divide into two small cups
- Time:
- About 6 minutes including setup; approximately 3–4 minutes brewing
Ingredients
- 20 g medium-ground coffee
- 320 g (10.8 US fl oz) brewing water at 93°C (199°F), plus separate rinse water
Equipment
- Kalita 102 dripper and matching 102 trapezoidal paper
- Stable heatproof server of at least 400 ml (13.5 US fl oz)
- Grinder, scale, kettle, timer and spoon
- Thermometer or a kettle with temperature control
Method
- Fold the matching 102 filter along its seams, fit it into the dripper and rinse with hot water. Empty the rinse water from the server.
- Add 20 g medium-ground coffee, level the bed and tare the scale with the brewer and server in place. Keep the running water total throughout the brew.
- Start the timer and gently wet the grounds with 40 g (1.4 US fl oz) water at 93°C (199°F). Wait until 0:40.
- Pour gently over the grounds to 180 g (6.1 US fl oz) total, pausing if the water rises close to the paper edge. Continue to 320 g (10.8 US fl oz) total without overflowing.
- Let the coffee drain, using about 3–4 minutes from the first pour as a starting observation. Remove the dripper, stir and measure the collected coffee before serving.
The 400 ml (13.5 US fl oz) figure is vessel capacity, not the expected yield. A controllable kettle makes gentle pouring easier. If you are still learning the motion, the pour-over guide covers the general technique.
Keep the kettle stream over the coffee rather than washing water down bare paper above the grounds.
Kalita 102 Grind and Drainage: What to Change First
Start with a medium grind, record the result, and change one setting at a time. “Medium” is a starting description rather than a universal grinder number. Our grind-size guide helps relate the word to the equipment you own.
I watch the water level between pours instead of keeping the Kalita cone full. If water is backing up at the outlet, I pause. Pouring into that backlog only brings the slurry closer to the rim.
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| What you notice | First check | Next brew |
|---|---|---|
| Water rises toward the paper edge | Pause pouring; check paper fit and that the server is stable. | Use gentler pours; if drainage stays very slow, try a slightly coarser grind. |
| Fast drainage and a thin, sharp cup | Confirm the water total and that all grounds became wet. | Try slightly finer grounds with the same dose and water. |
| Harsh cup with a long drawdown | Look for very fine grounds and excessive agitation. | Coarsen a little before changing the ratio as well. |
| Balanced flavor but too concentrated | Distinguish strength from bitterness. | Add a little hot water to the served cup, record it, then decide whether to change the next recipe. |
Paper, grind distribution, dose and pouring still matter. Compare the same coffee and inputs when trying another brewer; otherwise, a supposed “dripper difference” may simply be a different recipe.
What Does Kalita 101 or 102 Coffee Taste Like?
Expect the relatively clear texture of paper-filtered coffee, with little grit left at the bottom of the cup. A medium roast with nut or caramel notes can make a mellow everyday mug, while a fruitier coffee can retain a lively acidity.
For an everyday mug, I prefer coffee with a little nutty sweetness and a gentle roasted finish; it gives me an easy-drinking cup without needing a heavy texture.
Kalita Classic vs. Wave, Melitta and V60
The classic 101/102 pair is useful when you want a familiar wedge-shaped paper brewer with a straightforward workflow. The Wave changes the paper and bed to a pleated, flat circular basket.
A Melitta cone is the closer shape comparison, though outlet design varies by model. A V60 uses a pointed cone and a large central opening. A Blue Bottle Dripper uses a flat bed, dedicated pleated paper and one small outlet. Compare their filter systems and pouring routines.
Kalita began in Tokyo’s Nihonbashi district in 1958. The company uses “Kalita-style” for brewing with its three-hole dripper and paper filter. The classic 101 and 102 belong to that wedge-shaped family; the Kalita Wave uses a separate flat-bottom basket system.
Kalita Coffee Caffeine, Calories and Serving Size
For a 200 g (7.1 oz) serving of generic plain brewed coffee, reference estimates are 80 mg caffeine, 2 kcal and 0 g sugar. Beans, dry dose, extraction and the portion you drink affect caffeine.
Serving reference and calculation
This calculation uses USDA's reference values of 40 mg caffeine and 1 kcal per 100 g, not a measurement of our Kalita recipe. Caffeine is listed on page 548 of the USDA beverage tables.
320 g (10.8 US fl oz) is water poured in; grounds and paper retain some of it. Weigh the collected brew if you want to record or divide the serving. Milk and sugar are additions with their own nutrition, not part of this black-coffee recipe.
Common Questions
Can I Use a 102 for One Cup?
Yes. The 20 g / 320 g (10.8 US fl oz) input recipe here produces one mug-sized batch, with the final amount determined by collection. A 101 can be convenient for a smaller dose, but a larger model does not require filling it to the rim.
Is Kalita 102 the Same as Wave 185?
No. The 102 is a classic trapezoid brewer with a narrow bottom; the Wave 185 uses a pleated basket paper. Buy filters by the actual brewer family and size.
Must I Wait Until Every Last Drop Falls?
For this recipe, let the main flow finish and remove the dripper rather than extending the brew indefinitely for occasional drops. Record the practical brew time consistently. Record taste alongside the time.
How Should I Clean a Kalita 101 or 102?
Allow the brewer to cool enough to handle, discard the used paper and grounds, then wash and dry the brewer according to the instructions for its material. Ceramic, resin and metal models should not all be assigned one dishwasher rule.
Editor's Take
Sources and Further Reading
View 5 references
Brewer design and sizing
- 101 ceramic dripperKalita · Manufacturer record for the classic three-hole 101, listed dimensions and 1–2 person category(opens in a new tab)
- 102 ceramic dripperKalita · Manufacturer record for the classic three-hole 102, listed dimensions and 2–4 person category(opens in a new tab)
- The Kalita methodKalita · Manufacturer explanation distinguishes classic trapezoid paper from the Wave system(opens in a new tab)