Brewing the Perfect Cup of Coffee With the Kalita Wave

KEYS TO A PERFECT CUP:

Brewing quality coffee using the Kalita Wave method requires pouring a steady stream of water over the coffee grounds with each pour. 

You’ll also need to get used to pouring a certain amount of water with each pass. A digital scale is very helpful, whether you’re a beginner or a pro.

A good practice is to rinse your paper filter with a small amount of the heated water. This does several things:

• It removes any papery flavors from the filter

• It pre-warms the Kalita Wave

• You can also preheat your mug or carafe during this step

(Discard the rinse water right before you start brewing.)

Using the right grind size is also important – we prefer particles the size of coarse salt.

WHAT YOU’LL NEED:

Having everything ready to go before you start brewing will ensure that your brew goes smoothly. Here’s what you’ll need:

Ingredients and materials:	Equipment and gear:
Freshly ground Trinidad coffee Kalita Wave paper filters Filtered water	Kalita Wave brewer Water kettle Digital scale (grams preferred) Digital timer (many scales include this) Spoon or scoop Your favorite coffee mug or carafe

BREWING COFFEE:

Step 1:

Heat the water so that it’s just short of boiling, around 205°F. Some kettles will hold heated water at a set temperature. If yours doesn’t, run the kettle so that the water is done heating right before you brew to ensure you’re pouring water that’s at the ideal temperature.

Step 2:

Place the Kalita Wave and brewing vessel on your digital scale and zero out the display (use the “Tare” button for this).

Step 3:

Put 20 grams of your favorite coffee into the paper filter. Give the dripper a gentle shake from side to side to even out the coffee grinds into a nice flat bed. 

Zero out the display before pouring water. Start the timer.

Step 4:

Use a slow, circular motion to distribute the stream of water evenly over the coffee grounds. The goal is to saturate the entire bed. You should notice the grounds swell as they absorb water and the release of a bubbly “bloom” as gases escape.

Target weight: 50 grams

Pro tip: Experiment with the bloom time to find your perfect development of flavors and aromas. Generally speaking, the longer the bloom (i.e., delay between the first and second pours), the more pronounced the brightness and sweetness in certain coffees.

Step 5:

At the 0:35 mark on the timer, use the same circular pouring motion to re-saturate the coffee grounds. Start from the center of the bed and work your way outward to the wall of the dripper.

Target weight: 150 grams

Pro tip: it may seem logical to start from the wall and work your way toward the center to “rinse” the grounds off the filter and into the bed. However, much of the water poured along the wall will drip straight through the dripper and into the vessel below rather than interact with the coffee grounds.

Step 6:

At the 1:15 timer mark, pour water for a third time using the same center-to-wall method.

Target weight: 250 grams

Step 7:

Start the final pour at the 1:45 mark on your timer. Make an effort to hit all areas of the bed, starting from the center and working your way to the dripper wall with a steady circular motion.

Target weight: 400 grams

Step 8:

Once the liquid stops dripping, remove the Kalita Wave dripper. Stir or swirl your coffee and enjoy!

What You’ll Like About the Kalita Method:	What You May Not Like About the Kalita Method:
Full extraction so you enjoy all the delicate flavors and nuances Greater degree of control over the brew strength and flavor profile Perfect for light to medium roasts	Learning the proper pouring techniques can take some practice Multiple pours and target weights to keep track of Intermediate skill level

What’s the difference between a Kalita Wave and a Hario V60? 

Although they are both immensely popular among the pour over crowd, the Kalita Wave and Hario V60 have subtle differences worth noting.

The Kalita Wave dripper features a flat bottom with three holes. The Hario V60 is conical in shape has only one hole for coffee to drip through. Overall, we find the Kalita to be more forgiving as far as pour technique. The Kalita design regulates dwell time (and thus, extraction) thanks to its flat bottom 3-hole design.

From our experience, the Hario requires a steadier hand and a bit more practice to master because there is only one opening at the bottom of the cone and it is larger. But once you get the technique down, the Hario can produce an exquisite brew for those special origins and blends.

Ready to try another brewing method?

If you want to mix things up in your coffee routine, try brewing in a French Press and discover the difference in flavor, depth, and body.