Pour-over · easy
Kalita Wave
The Kalita Wave is a flat-bottom dripper with three small holes and a fluted "wave" paper filter that barely touches the walls. The flat bed and small holes slow the water down and spread it evenly, so it's one of the more forgiving pour-overs. If your V60 brews swing around from day to day, the Wave is the steadier option.
21 gCoffee
345 gWater
1:16.4Ratio
96 °CTemp
2:45-3:00Time
medium-fine, like sea saltGrind
Water by roast: light 98 °C · medium 96 °C · dark 92 °C
Steps
- PrepRinse the Wave filter with hot water to warm the dripper and wash out paper taste, then discard the rinse water
- PrepAdd 21 g ground coffee, shake gently to level, tare the scale
- 0:00Pour 60 g in the first 10 seconds to saturate all the groundsGive it a gentle stir so no dry pockets are left
- 0:45Pour in a slow spiral up to 200 g, finishing by 1:00
- 1:00Add small pulses of 25-50 g until you reach 345 g by 2:00Aim for the dark, dry-looking spots and skip the light ones
- 2:00Let it draw down fully
- 2:50Drawdown finished, somewhere between 2:45 and 3:00
Variations
Kurasu Kalita Wave RecipeKurasu (Kyoto)
A smaller, cooler brew from Kurasu's cafes. Coarse-medium grind and three pours for a silky, nectar-like cup
15 g · 250 g water · 90-93 °C · coarse-medium (around 7.5 on an EK43)
- 0:00Slowly pour 30 g so all the grounds are wet, and let it bloom
- 0:40Pour 120 g (total 150 g) over the next 30 seconds
- 1:45Pour the remaining 100 g (total 250 g)
- 2:40Done, around 2:30-2:45
Prima Coffee Kalita Wave RecipePrima Coffee (Ragan LaTour-Kelley)
Three pours with a swirl after each. Hotter water and a medium grind, with a longer 3-4 minute drain
17 g · 250 g water · 99 °C · medium
- 0:00Pre-infuse with 50 g in concentric circles, then stir gently to break up clumps
- 0:45Add 100 g (total 150 g) and swirl the dripper
- 1:45When the slurry drains to bed level, add the last 100 g (total 250 g) and swirlApproximate time. Prima goes by bed level, not the clock
- 3:30Done, somewhere between 3:00 and 4:00
Fix your cup
| Taste | Cause | Fix |
|---|---|---|
| Sour, weak | Under-extracted | Grind finer or pour a little slower |
| Bitter, dry | Over-extracted | Grind coarser or pour a little faster |
| Flat, dull | Water too cool | Keep it just off the boil (about 96 °C) |
| Drains past 4:00 | Grind too fine, or the paper's ridges got flattened | Grind coarser, handle the filter by the rim |
Tips
- The base recipe is Stumptown's. At 21 g and 345 g you'll want the larger 185 size. If you have a 155, try Kurasu's 15 g / 250 g recipe below.
- Keep the bed flat. Shake the dripper gently after adding coffee, and pour in spirals rather than one spot.
- Pulse pouring works well here. Small, frequent pours keep the water level steady.
- Don't crush the filter's ridges when you rinse or pour. They're what keep the paper off the walls.
- About 1:16 is a good starting ratio. Scale dose and water together.
Common mistakes
- Buying the wrong filter size. 155 papers don't fit a 185 dripper, and the other way round.
- Pouring down the edge of the filter. Water runs between the wave folds and skips the coffee.
- Letting the bed run dry between pulses for too long, which cools the brew.
- Using a coarse French press grind because "it's flat-bottomed." It still wants medium-fine to medium.
What you need
- Kalita Wave dripper (185 for this recipe, 155 for smaller cups)
- Kalita Wave paper filter, matching size
- Scale with timer
- Gooseneck kettle
- Burr grinder
- Spoon
- Mug or server