Kazuo Nitta's Extraction Depth method earned him back-to-back JHDC (Japan Hand Drip Championship) titles in 2023 and 2024. The idea: control five variables — temperature, grind, time, ratio, agitation — to manage the concentration gradient and intentionally design flavor. Over 16g of medium-coarse coffee and 200g at a low 85°C (1:12.5), pour by multiples of the dose: a 32g bloom, a big second pour to 128g while the gradient is steepest (drawing out acidity and sweetness), to 160g to break and level the bed, then small pours to 180g and 200g — all within 2 minutes. The cool water and front-loaded pours keep bitterness in check for a clean, balanced cup.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:30 | 32ml | BloomBloom with 2x water (32g), degas CO2 for 30 seconds | 16% |
| 0:30-1:00 | 96ml | 2nd Pour0:30 spiral pour from the center, 128g cumulative | 64% |
| 1:00-1:30 | 32ml | 3rd Pour1:00 break the crust and level the bed, 160g cumulative | 80% |
| 1:30-1:40 | 20ml | 4th Pour1:30 thin gentle fine pour, 180g cumulative | 90% |
| 1:40-2:00 | 20ml | Final Pour1:40 thin pour, 200g cumulative, finish around 2:00 | 100% |