The flat bottom design allows an even extraction for a consistent cup.
Invented in Japan, The Kalita Wave was developed for people were looking for an easy to use dripper, that didn’t involve the specific skills needed for a conical pour-over dripper.
I brew with Kalita every morning before leaving my flat. I am always late at work, and I want a great cup of Coffee with no complications and bad results.
What do you need for a perfect coffee extraction?
Water, coffee, kalita wave, grinder, digital scale, kettle and paper filter.
How to make a great cup of specialty coffee:
Ratio 1:15 (1g of coffee to 15g of water)
STEP ONE
Get a filter and just put it in the server.
STEP TWO
Preheat your Kalita Wave, place it on a server and rinse through the paper filter.
STEP THREE
Do not forget to discard the water.
It will also warm up your cup.
STEP FOUR
Weight 17g of Coffee and preheat the water to 93⁰.
STEP FIVE
Grind the coffee medium-coarse!
STEP SIX
Tare it the scale, and put the grounds in the filter.
STEP SEVEN
Shake the Kalita Wave dripper to level the bed of grounds.
STEP EIGHT
Pour in it 50ml of water. Give it a swirl making sure that all grounds are wet enough. Let It steep for 30 seconds.
STEP NINE
Pour 100ml of water, slowly, no matter in which motion.
Try to do not pour all the way to the top.
STEP TEN
Give it a swirl, It’s essential!
STEP ELEVEN
Pour the rest 100g of water, give it another swirl
and let it drip.
STEP TWELVE
Pour and enjoy!
PERFECT RESULT
WRONG RESULT
The bed of grounds looks like mud, adjust your grinder coarser.
The coffee got trapped into the fluted paper filter. Next time give it a swirl.
MORE ABOUT WATER
If there is one thing that who is in the Specialty Coffee industry can agree on, it is that good quality water is essential for brewing great coffee. Do you know that water is the main ingredient in coffee about 98% of your filter coffee?
Water for coffee extraction should: Be odour free and hygienic, please see here below what you should look at when you buy water for coffee.
The absolute crème de la crème of water treatment systems in coffee applications currently has to be reverse osmosis (R.O.). Traditional reverse osmosis systems use an extremely fine membrane to basically strip everything out of the water, leaving you with no hard minerals at all. However some new R.O. systems designed especially for the coffee market feature special blending valves allowing you to blend a variable amount of water that has bypassed the R.O. membrane back into your feed water giving you total control over the exact mineral content.
