What you need
- Kalita Wave brewer
- Kalita Wave filter
- 15-16g of freshly roasted coffee
- Water right off the boil (about 94°C)
- Scale with Timer
- Coffee Server
Place and rinse the Kalita Wave filter in the dripper. This removes the paper flavor from the filter and warms everything up.
2. Measure and grind
Discard the rinse water from the carafe or mug and grind 15-16g of coffee as fine as table salt. Add it to the filter, making sure the bed is completely flat. Place the Kalita Wave on top of a carafe or mug. Tare your scale to zero.
3. Saturate grounds
Saturate the dry grounds completely with 30g of hot water about 94°C in the first 10 seconds and allow it to bloom. Coffee degasses or “blooms” when it’s fresh–the coffee bed should rise up and bubble a bit.
4. Second pour
At :40, pour water up to 100g in a spiral motion by 1:00. The spiral motion helps give you an even extraction and keeps everything integrated.
5. Pulse and wait
Pour small amounts 50g of water periodically to hit 250g by about 3:00 minutes. Submerging dark spots and avoiding light spots, slowly bring the water level to the top for an even extraction.
6. Serve and Enjoy
Pour coffee into mug or a thermal container and enjoy.