Kalita Wave

Equipment Needed:
1. Boil Water (90-94°C) . For this recipe we'll be using 94ºC or 90 seconds off the boil from your kitchen kettle.
  • Experiment with different water temperatures once you feel comfortable with brewing this method
  • Make sure to use filtered water either with a BWT bestmax filter jug or bottled water from the supermarket, we find ashbeck from Tesco works quite well. 

2. Place the wave paper into the kalita making sure its not wonky, put the brewer onto your server.

 

3. Rinse the paper, pour directly into the centre of the kalita and not down the sides.

4. Weigh 15g of coffee (Kalita 155) or 24g of coffee Kalita (185) grind this to a medium conistency, 

5. Place your kalita and server onto your scales and tare. Add your coffee into the kalita, tare your scales again so they read 0.

 

6. Start your timer and add 30g of water (155) / 50g water (185) aim to get this in within 10 seconds. Give the kalita a light shake to ensure saturation of the grounds.

  • Pour directly into the centre of the kalita not in concentric circles during the brew. 

    7.After 30 seconds, pour upto 150 grams of water (155) / 300 grams (185) aim to get this in by 1:15 

    8. At 1:45 begin to pour upto the target weight of 250 grams of water (155) / 300 grams (185) aim to have completed this by 2:15.

     

    9.The brew should drain completely at 3:00 (155) to 3:30 (185) 

     

    • If your brew drains slower than 3:00/3:30 taste it, if its bitter/flat coarsen up your grind 
    • If your brew drains quicker than 3:00/3:30 taste it, if sour/thin make your grind finer