The Kalita Wave is a relatively new player to the game of pour-over. Utilising a flat bed, three drip holes, and a unique wave design in its filters, the Wave is like no other drip method you've seen or are used to.
You are going to need the following:
Kalita Wave (155 or 185; shown is the 185) + Wave filter
Scale accurate to .1 gram
Decanter/carafe, if serving more than one person (we recommend glass by WeBrew!)
20g : 270g (1 : 13.5)
3:00 - 4:00
Grind coarser than Chemex, finer than French Press (~9-D on Vario)
1. Boil water in a thin-spout kettle.
- A thin-spout kettle will allow you better control over the flow rate and point of contact of your water to the grounds.
2. Measure out 20g of fresh whole beans, grind.
- We are aiming for a 1 : 13.5 ratio here, so if you want more, simply multiply your desired coffee weight by 13.5 to get your water weight, or divide your desired water weight by 13.5 to get your coffee weight.
- Grind using a burr grinder. It should be coarser than a Chemex grind, yet finer than a French Press grind.
(Click images for larger.)
3. Pre-wet your filter, discard water.
- You only need use a small amount of water; it will wick up the filter. Pre-wetting is used in order to neutralise the paper flavour from the filter, as well as to heat your brewing and serving vessels.
4. Pre-warm your demitasse or mug
- This ensures minimal heat loss when the brew is transferred from its serving vessel to your demitasse or mug.
5. Transfer grounds into filter, shake to level.
- A level bed of grounds will provide an even extraction.
6. Bloom pour roughly twice the weight of your coffee.
- Bloom will take anywhere from 20 to 45 seconds, depending on your dosage size.
7. Begin first pulse pour when bloom stops growing, 50-100g.
- Within those 20 to 45 seconds, your bloom will noticeably cease growing.
- Pour in circles, spiralling from the centre, out to the edges, and back, ending in the middle.
8. Continue pulse pours of 50-100g until you reach 270g.
9. Extraction should be somewhere between 3:00 and 4:00.
- Timing will depend on a few factors; dosage size, ratio of coffee to water, pour rate, roast level of the coffee, freshness of the coffee, and even ambient temperature.
10. Discard spent grounds.
- Preferably into a compost bin.
11. Discard water from demitasse.
- You should yield about 90% of your brewing water.
- Be sure to share and enjoy with your friends, family, and strangers alike!