In 1975, barista Katsuji Daibō opened Daibō Coffee in Tokyo's Omotesando District, revolutionizing coffee culture with his meticulous Nel Drip Coffee method. Known for his slow, precise approach and unique equipment, such as the hammered-nosed spout kettle and reusable cotton filters, Daibō created a distinctive experience for his customers. The coffee shop's cozy atmosphere, adorned with seasonal flower arrangements and dimly lit by boarded-up windows, offered a peaceful refuge from the bustling city. Daibō personally roasted each batch of coffee, ensuring quality and flavor consistency. His careful hand-drip technique, characterized by slow, circular motions, produced cups of coffee that were not only deeply delicious but also reflective of his philosophy. Despite its closure in 2013, Daibō Coffee left an indelible mark on the world of coffee, embodying craftsmanship, dedication, and a commitment to excellence.
Daibō personally roasted each batch of coffee, ensuring quality and flavor consistency. His careful hand-drip technique, characterized by slow, circular motions, produced cups of coffee that were not only deeply delicious but also reflective of his philosophy. Despite its closure in 2013, Daibō Coffee left an indelible mark on the world of coffee, embodying craftsmanship, dedication, and a commitment to excellence.
Now that we understand Daibō Coffee's unique approach, let's bring that expertise into your kitchen. Follow these straightforward steps to brew your own Daibō-style coffee at home and savor the same exquisite flavors enjoyed in the Omotesando District.
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Prepare the Flannel: If the flannel (called a "nel") is new, boil it for 5 to 10 minutes, then brush it inside and out. Skip this step if it's been used before.
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Dry the Flannel: Squeeze excess water from the nel and pat it dry with a dish towel.
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Grind the Coffee: Grind 40 to 50 grams of coffee very coarsely and mound it loosely in the nel.
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Prepare the Coffee Bed: Use a flat utensil to loosen the coffee and create a divot on top.
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Heat the Cup: Heat your cup, then hold the nel over it without touching.
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Heat Water: Bring water to a boil and let it cool to about 175°F (79°C).
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Begin Brewing: Start a timer and pour 45ml of water slowly around the divot, pausing for 45 seconds.
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Continue Pouring: Pour 80ml of water slowly in the same way over 60-80 seconds, pausing for 20 seconds.
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Final Pour: Pour 60ml of water faster in the same way over 30 seconds.
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Clean and Store the Nel: After use, rinse the nel with hot water and gently brush it. Store it submerged