Kalita Wave Pour-Over
The Kalita Wave is a pour-over funnel from the company of the same name. It differs from the Hario V60 in that its bottom has 3 small holes instead of one large hole. This allows the coffee to be extracted more evenly.
On the walls of Kalita there are horizontal grooves rather than ribs. The company produces pleated paper filters. According to connoisseurs, coffee brewed in a Kalita Wave is more aromatic and tastier than coffee brewed in a Hario. But the Kalita Wave's filters are many times more expensive.
The design and shape of the filter distinguishes Kalita Wave from other pour-over funnels. It has a flat rather than tapered bottom, with three small holes for slower, more even extraction.
It is difficult to say whether the Kalita Wave is better than Chemex and Hario models. Rather, it is a matter of taste and habit. Perhaps it suits you better than others if you're able to make the best coffee in it.
Check out this video to learn more:
To prepare coffee in the Kalita pour-over, you will need:
- Pure filtered or bottled water.
- A burr coffee grinder, preferably manual.
- Scales with timer for more precision and more controlled results.
- Kalita Wave and corresponding filters.
- Gooseneck kettle.
- Freshly roasted coffee.
A medium-coarse grind is ideal for the Wave dripper. The grind is slightly coarser than a normal filter grind, but not as coarse as for a French press. It should look like coarsely ground cornmeal.
We recommend following the SCA Gold Cup Standard, a 1:16 ratio. But don’t be afraid to experiment. We have found that 1:15 and 1:17 can also taste great depending on the coffee, grinder, and taste preferences.
The optimal temperature for making coffee in the Kalita Wave is 195-205°F (90-96°C). To achieve this temperature, you need to either bring the water to a boil and then cool it for 1-2 minutes, or use a good thermometer for water. If the water is too hot, it will result in bitter coffee.
Preparation and Brewing
- Heat water and measure out the required amount of coffee beans.
- Place a filter paper in the funnel and pour some water on the bottom. It is not necessary to fill the filter walls because the water will rise along the edges and because, by doing so, you will destroy the integrity of the structured filter and the extraction will no longer be so uniform.
- Place the ground coffee in the filter.
- Start your timer and at the same time gently pour 2 fl oz (60 ml) of water over the ground coffee. The pre-wetting (blooming) process is used to release gas from the ground coffee before starting extraction. Pre-wetting for 30 to 45 seconds.
- After pre-wetting, start pouring the water in in gentle, circular movements. from the center to the edges. Pour 1.5 fl oz (40 ml) and keep the water level above the ground coffee. After two or three pours, a small pool will form above the layer of coffee.
- Continue pouring 1.5 fl oz (40 ml) at a time until you have poured all the water. Ideally, the brewing time is 3.5 to 4 minutes. If it takes longer, increase the grind size; if it takes less time, decrease the grind size.