Kalita Wave


STEPS

The Kalita Wave dripper is the main pour-over filter coffee brewing method that is in competition to the widely popular Hario V-60. Made by a family-owned Japanese company that has been making coffee equipment since the 1950’s, we believe this method is superior to others because of the signature wave filter, three distributed extraction holes and the flat bottom of the brewer and filter. We recommend a ratio of 1:15 coffee:water, however, these are a guide, and even among our team we have disagreement about these ratios. Experiment until you find your preferred balance.

What you need:

  • Kalita Wave 185 (2-4 cup)
  • Kalita Wave 185 filters
  • Hand Grinder
  • Mug/Server
  • 17g Coffee
  • Filtered Water (BWT recommended)
  • Scales
  • Gooseneck Pouring Kettle
  • Timer

Step 1

Weigh 15-22g coffee, grind to a medium grind size, this should be of a consistency coarser than beach sand.

Place Kalita Wave filter in brewer.

Pour freshly heated water (88-95 degrees) through the filter to rinse it and pre-heat the brewer and mug/server. This brings your brewing gear up to temperature so that you brew at a measurable temperature as well as rinsing any flavours from the filter.


Step 2

Discard the water from the server/mug.

Place the Kalita Wave and server/mug onto the scale.

Add ground coffee into the Kalita Wave and tare the scale. Level coffee bed distribution by gently shaking or tapping the brewer.


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Step 3

Start your timer.

Pour your water at a temperature of 88-95 degrees based on previous taste preference.

Initially 34 grams of water (double the weight of your ground coffee) for 7-10 seconds and allow to bloom for 30 seconds. Pour into the center of the coffee bed in an expanding spiral not pouring down the side of the filter to saturate the coffee bed.

The bloom is CO2 gas being released from the ground coffee and allowing for a better seal during the extraction, which prevents water from passing individual grinds due to the gaps formed by escaping gas.


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Step 4

Apply the remaining water - 220g - in a spiral motion, moving outward from the centre. Pace the pouring to last between 1:00 and 2:30 minutes to target a brewing time of 2-3:30 minutes.

Step 5

Allow water to finish passing through the grounds until target contact time and then remove brewer from server/mug and discard filter and grounds. Enjoy your beautiful, clean and flavourful coffee.