Have you ever tried brewing with Kalita? We will look at the features, the kind of coffee you can expect from this brewer, and its differences from other pour over methods.
The Kalita Wave is a fairly new pour over method, invented in the 1950s in Japan. But it has earned its right among other popular brewers such as Chemex, or Hario V60.
Kalita is a Japanese pour over method that features a flat bottom with three holes, dripper designed to create minimal contact with the patented ‘wave’ filter.
These unique features eliminate the channeling of water, ensure even extraction and superior consistency. Kalita is considered a more forgiving brewing method that produces consistent crisp coffee no matter how you pour. It comes in two different sizes Kalita 155 or, the larger, 185 dripper.
Follow our simple step-by-step brewing guide.
Grind 15g of coffee set to a grind just finer than sea salt.
Boil water in a gooseneck kettle to the appropriate temperature (around 200 degrees F).
Put Kalita Wave filter into the dripper and ensure it touches the bottom. Use hot water to rinse the filter. This gets rid of any papery taste and preheats the brewer and your mug. Empty the water.
Put your 15g of freshly ground coffee in the filter. Tap the dripper to make the surface even.
Pour 50g of hot water over the coffee grounds in the first 15 seconds, making sure all are wet and wait further 15 seconds. This process helps to develop the flavor and release the gases.
In two pours, carefully pour the rest of the water in a circular motion until you’ve added the total 280ml.
Wait until all the coffee is extracted. Gently lift and tap down the brewer to settle the coffee grinds. Discard the filter and clean the Kalita.
Relax and enjoy a freshly brewed Kalita coffee.
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