The Kalita Wave is our pour over method of choice when it comes to simple, one-cup brews. Not only does it have a sleek design but the flat bed and three small dripper holes enable a more even extraction and controlled flow-rate.
EQUIPMENT:
- Kalita Wave Dripper
- Kalita Wave Filter Papers
- Coffee Scales
- Fellow Stagg Pouring Kettle
- Coffee Grinder
RECIPE:
For this recipe, we're using 18g of coffee for 300ml of water.
- Coffee: 18g (medium grind)
- Water: 300ml
- Temperature for coffee extraction: Between 93-96 degrees.
- Temperature to heat up the milk: Between 55-65 degrees.
STEP-BY-STEP GUIDE:
- Prepare all ingredients and equipment
- Place Kalita on server and add filter paper
- Rinse filter paper with hot water to remove taints and preheat server
- Grind your coffee at medium grind (caster sugar)
- Empty water from server and place Kalita with filter paper, back on top
- Add 18g of ground coffee to Kalita and gently shake to ensure the coffee is level
- Place Kalita on scales and reset to zero
- Start the timer and pour 50 grams of hot water
- Stir with a spoon to ensure all grounds are wet
- At 30 seconds, start gently pouring (central pour) until 300 grams is reached. This should be done before the timer hits 1:45.
- At 1:45, pick up the brewer and agitate. This is done by holding the dripper and swirling in a circular motion to ensure all coffee grounds are in contact with the water.
- Tap the vessel as you place it back down.
- Your finished brew time should be between 2:30 – 3:00 minutes
- Enjoy
NOTES:
- If a temperature controlled kettle is not available, simply boil a regular kettle and open the lid for 10-15s to allow the temperature to drop
- Grind on a medium setting: using the hand grinder, set burrs to the tightest and unwind 3-4 clicks
