The Kalita Wave is a Japanese coffee brewer that is a popular way to make coffee around the world. In fact, this coffee brewer has been used in professional coffee competitions and is now used more and more often with coffee drinkers around the world.
The brewer has a flat bottom and uses a filter so you get even extraction and a clean cup.
How to Brew Coffee with a Kalita Wave
- Weigh out 15g of Coffee
- Grind Coffee Medium Coarse
- Heat up 225g of water to Between 195 -205°F (30 seconds off boil)
- Rinse the filter
- Pour in 25g of water
- After 30 seconds pour in 75g of water.
- After 60 seconds, pour in 75g more water.
- At 90 seconds, add the last 50g.
- Let it drip until finished.
Brewing coffee with the Kalita wave is as simple as that. However, there are a few different factors involved with the whole brewing process, but don’t worry! We’ll explore each step in depth in this article.
Here is the ideal list of what is needed to brew a great coffee with a Kalita Wave.
Kalita Wave Instructions: Step By Step Guide
So how exactly does that Kalita Wave work and provide that perfect brew? Here are the step by step details on brewing coffee using this pour over brewer.
Step 1. Heat the Water and Rinse the Coffee filter
Heat water in your kettle between 195 – 205 F or 30 second off boil if you don’t have a temperature gauge. Rinse the filter by pouring hot water over the filter and Kalita Wave and into the vessel or mug (then tip out the excess)..
Avoid pouring the water on the sides as this can jeopardize the wave-shape of the filter. The purpose of this step is to remove any paper taste from the filter and to preheat the Kalita.
Step 2. Weigh Out The Coffee
Tare your scale to 0, then measure out on a scale slightly more than 15g of coffee. This recipe uses a 15 to 1 ratio water to coffee ratio however you can use more or less coffee depending on if you want it stronger or weaker . Remember that one or two grams can be lost in the grinder.
Step 3. Grind your coffee
Grind your coffee medium coarse using a burr grinder. Once your coffee is ground, pour the 15 grams of ground coffee into the Kalita, which is sitting on your scale.
Tap the Kalita gently to ensure that the coffee bed is as flat as possible, This will help to even out the water distribution during the pouring process.
Step 4. Pour Water and Start Brewing
After the boiling is complete (and waiting 30 seconds) or the temperature has reached between 195 – 205 F, remove the kettle and allow the water to settle. Start the timer and pour in just enough water ( about 25g) so that the coffee bed is saturated. Allow the water to bloom through the coffee grounds for about 30 seconds.
Be sure to pour the water in slow concentric circles so that the slurry (mixture of solids) raises to halfway up the side of the filter. Continue to add water in stages (often referred to as pulse brewing), allowing the crust to submerge as you go.
After 30 seconds pour in 75g of water. Pour in concentric circles, into the coffee itself (not the sides of the filter paper!).
Allow the slurry to drop a bit before you add more water to return it to the same level.
After 60 seconds, pour in 75g more water and at 90 seconds, add another 50g. All your water (225g of it) should be in by 90 seconds.
And once you have added 225 grams of water, you will want to give it a small stir and let it drain (if needed). If the coffee bed is flat after draining is completed, then you did it correctly. Your total brew time should be just under four minutes. If its brews quicker, next time use a finer grind, if it brews more slowly use coarser grind.
Step 5. Pour into Your Favorite Mug
All you have to do now is remove the filter and served the coffee. And of course, enjoy it.
Tips For Better Brewing with the Kalita
If the concept brewing with a Kalita Wave is intriguing to you, you may be interested in some quick tips so that you can walk the walk and talk the talk.
- The filter itself is important and when not rinsed properly, can negatively impact the flavor of your coffee. So, don’t skip the rinsing step.
- The freshness and the grind size of your coffee is important. For the best pour-over coffee, a grind just barely finer than sea salt is recommended.
- Don’t use water for your coffee that wouldn’t drink in just a plain glass. Clean and filtered water will make for a better pour-over coffee taste and experience.
- Your water to coffee ratio will be approximately 1:15
- As mentioned before, most pour-over coffee enthusiasts prefer a water temperature of 195 – 205 degrees Fahrenheit, but this is really a matter of personal taste. So, be sure to experiment and determine the temperature that creates the flavor that is best for you.
The Kalita Wave was designed to balance the flow of water, and also to keep your brew warm by serving as an insulator.
The design of the unit provides a slightly more concentrated cup of coffee than other drippers, which is a winner for those who like a stronger cup of joe.