Kalita Wave Brew Guide
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- čas přidán 27. 12. 2016
- The Coffee Collective Brew Guide to the Kalita Wave
Presented by Adam Ajaka, barista trainer at Torvehallerne
How to brew Kalita:
The Kalita Wave dripper is one of our favorite hand brewing methods. The flat bottom provides a more uniform extraction of the coffee and a more complete flavour and aroma profile. This brewing method also gives us very consistent results every time.
Dose: Small - 16 g coffee for 250 g water Large - 32 g coffee for 500 g water
Grind Setting: Medium/Filter
Water Temp.: 92-95° C
Pour Time: 1:45 min
Weigh and grind the coffee. The grind size has an impact on taste so experiment on your own grinder for best results. Bitter and dry; grind coarser. Sour and thin; grind finer.
Place the filter paper in the dripper and rinse it with water as it can otherwise give a papery taste to the coffee. Carefully pour the coffee inside the filter paper and place it all on scales and tare. You are now ready to brew.
Pour about 30/60 g (small/large) water so that all the coffee is soaked and let it sit for 30 seconds. Start a timer as soon as you pour the first water over the coffee. This process is called the ”bloom” as it swells up and bubbles appear. It provides a more uniform extraction.
After 30 seconds, pour the remaining water slowly and steadily. Pour in a circular motion from the center outwards and back to the center again. Repeat the movement so the water flows evenly and uniformly over the coffee. The brew should reach 250/500 g water by about 1:45 minutes. The same pour times apply for both portions.
Before enjoying the coffee give it a quick stir and let it cool down a little. Enjoy!
This pretty great, thanks guys! 🙌🏽
any recommendations for 155 ?
Good recipe. I tend to use coarser grind with my Baratza Maestro home grinder and slower pour. Definitelly would use finer grinds with higher end grinder.
Great to hear. Yes, with a coarser grind (or a less consistent grind) a slower pour is the way to go.
Now brewing up your Kenya Kieni in the Kalita 185 ceramic dripper. Super fruity,sweet,juicy,even and powerful cup. Full review will be up on Instagram soon :)
Ps. super easy to repeat this recipe even when tired in the morning. I might completely switch over from Hario V60 even though I might not get the very best cup when I nail the Hario which is not very often.
What is the size of the kalita used?
Any recipes for medium roast?
Small dose with kalita 185 or kalita 155?
Does water temperature vary if I am not wearing a beanie?
Of course it does
What is the yield on this brew?
About 19.5% extraction yield
Does pour time change with amount of coffee/water? If yes, how much?
To keep the grind size the same for small and large brews, we actually keep the same pour time. But do experiment yourself.
is there any actual ratio like 1 grams of coffee is equal to what amount of grams of water?
Yes, in general most people prefer at ratio of about 1 g coffee to 15 or 16 g water. With this recipe the coffee brew ratio is 15.6.
Not in the USA. Most often I see 1/17 ratio,finer grinds and longer contact time. I on the other hand like higher ratio and coarser grinds I find it gets me clearer and more complex cup. So my method for the Kalita is about identical to yours.
I got some Ancap Torino cappuccino cups with your logo at a thrift store here in Reykjavík couple of weeks ago so next on my to do list is to order some coffee from you and review them on Instagram.
If I go that slowly with that grind size my coffee gets over extracted
That's relative to the grind size. A slower pour will need a slightly coarser grind, a faster pour a fine. The problems we've experienced with faster pours and finer grind size, is uneven extractions where the water will channel through parts of the coffee. Give it a try, but maybe it won't work with you grinder.
The Coffee Collective thank you for your response! So everything else being equal, slower and coarser is preferred to faster and finer?
Coarser rather than finer and slower pour is better I think. Especially at home with home gear grinders like Baratza ones. The more even the grinder is the more finer you can go but then we are talking big money like Mahlkonig Tanzania and such grinders in the 1500-2000$+ range.
92 degrees.... Interesting. I've seen some people be berated for using under 205 with the Kalita
I can't tell if you're being sarcastic or not, but he's talking 92° Celsius which is roughly 198° Fahrenheit. 194°-204° F is the accepted range for most Kalita Wave enthusiasts.
Chris Robison haha just joking mate. I don't blame you for double checking though, you never know in these comment sections :-)