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Pour Over
The Kalita Wave dripper is one of our favorite hand brewing methods. The flat bottom provides a uniform extraction of the coffee and a delicate, aromatic cup.
- Grind
- Medium/Filter
- Quantity (155)
- 16g of coffee for 250g of water
- Quantity (185)
- 32 g coffee to 500 g water
- Infusion Time
- 1:45 - 2:45
- Water Temperature
- 92 - 95°C
Angry tipTo get the most out of your freshly roasted coffee, you should have a good burr grinder, a scale, a timer and clean, filtered water.
Process
- Weight out 16 g of coffee for a single cup of 250 ml water / 32 g for 500 ml of water.
- Grind the coffee on a medium-coarse setting. The grind size has a big 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. Pour the coffee inside the filter paper and place it on top of a cup or server on a scale and tare.
- Start a timer and pour 30/60 g water so that all the coffee is soaked and let it sit for 30 seconds to ”bloom”.
- 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 applies for both portions. The totalt brewing time will depend on your grind setting and the bean.
- Before enjoying the coffee give it a quick stir and let it cool down a little. Enjoy!