KAlita Wave
The Kalita Wave is a flat bottom dripper equipment for coffee extraction by a percolation. The method involving the Kalita Wave dripper consists of pouring hot water over ground coffee that sits on top of a paper filter. The hot water will pass through the coffee and filter while extracting the soluble compounds in coffee as it drains down the dripper’s three openings at the bottom. This type of method is excellent for producing a rich, smooth and clear flavored cup of coffee.
What you’LL need:
-Whole bean coffee (we strongly suggest good coffee)
-Coffee grinder (Hario Mini-Slim Plus will be used for reference)
-Kalita Wave Dripper
-Heating kettle (preferably a gooseneck kettle with thermometer)
-Coffee Mug able to hold around 300mL (~10oz) of coffee
Recipe:
-Grams of coffee in: 20g
-Ground Coffee:Water ratio 1:16 (will yield approximately 290g of brewed coffee or coffee out)
-Water temperature: 208°F (assuming medium/light roast coffee is being used, for darker roasts use water at around 186°F)
-Grind setting: 10 clicks on Hario Mini-Slim Plus grinder
-Finish time: 3:15 to 3:45
-Pours at time t(:0, :30, :45 and :60 seconds):
Pour 1 @t(:0)- 60g bloom
Pour 2 @t(:30)- 100g pour
Pour 3 @t(:45)- 80g pour
Pour 4 @t(:60)- 80g pour and swirl
Wait until coffee bed is visible, aiming for final time around 3:15 to 3:45 .
Enjoy!
Step by step:
Set your recipe. For the purpose of this instructions we will use the recipe listed above.
Pour water into the kettle and set on the stove on high to boil it. If you are using an electric kettle set the temperature to 209°F.
While the water, boils weight out 20g of coffee beans to grind.
Grind the coffee at the grind size setting 9 using the Hario Mini Slim Plus grinder. This is only a guideline for the Hario grinder and you may have to adjust grind setting depending on the results at the end of the pour over. Be sure to assess, adjust and repeat if needed!
Take a coffee mug or cup that can hold around 10oz of liquid. Place the Kalita on top of the mug and place one paper filter inside of the Kalita dripper.
Once the water temperature is above 209°F (192°F for darker roasts), take the kettle and slightly pour water onto the Kalita to pre-wet the filter.
Carefully discard the hot water that is inside the coffee mug and replace the Kalita dripper on top of the mug.
Pour ground coffee into the pre-wet filter making sure the coffee is leveled at the surface.
Place the mug or cup with the Kalita on top of the weighing scale and tare the scale.
Start the timer and immediately make the first pour (bloom pour) of 60g of water making sure to hit all the grounds on the coffee bed.
Wait until the :30 second mark and pour 100g of water, for the second pour, while making concentric circles from the center of the dripper towards the walls of the dripper cone.
At the :45 second mark pour 80g of water, for the third pour, while making concentric circles from the center of the dripper towards the walls of the dripper cone.
At the :60 second mark make the final pour of 80g of water forming concentric circles.
Slightly lift up the Kalita dripper by the handle (or by the top edge of the cone) and swirl a couple of times.
Now we wait…
Around the 3:15 to 3:45 mark you should be able to see the wet grounds in the bottom of the dripper (this is called the coffee bed, and it should be flat). When no more water is visible on the coffee bed remove the Kalita dripper from the top of the mug and place on top of another container (coffee will still drip from the dripper).
Smell the aroma of your freshly brewed coffee.
Wait around 2 to 3 minutes before your first sip- coffee will be hot!
Enjoy!
“Great technique is only going to give you transparency on your ingredients”
-James Hoffman