Kalita Wave Brew Guide

Get your kettle boiling. If you have a temperature control kettle, set it to 92°C. Otherwise, see ourseparate guide for achieving the right water temperature.

Set out all your equipment. Set up the kalita on your mug with a fresh filter paper.

Weigh & grind your beans. Weigh out 18g of coffee beans, and grind on a medium setting. We’re looking for a grainy sand like consistency, nothing too chunky.

Rinse your filter paper. Once your kettle is up to temperature, rinse some water through the filter. This helps to hold the paper in place, and gets everything warmed up, so you don’t lose too much temperature during the brew.

Add your freshly ground coffee to the centre of the brewer, and give it a tap to level out the bed.

Place your mug and brewer onto a set of scales, and zero out the weight.

Start a timer as you begin pouring. Slowly add 30-40ml of water, just covering the coffee bed. You’re aiming to add just enough water to get the coffee saturated, but no more.

Wait 30 seconds, as the coffee and the water get to know each other. The coffee might swell up, and give off some bubbles; this is called bloom. It happens as CO2 is released with the introduction of water. If it doesn’t get all bubbly, don’t worry, it’s not essential for delicious coffee.

Pouring steadily into the centre, bring the water weight up to 150ml, then stop for about 20 seconds.

Pour again, running the kettle around the edge of the filter, to push any coffee clinging to the sides back into the brew bed. Continue pouring in the centre until you reach 250ml, then wait another 20 seconds.

Final pour in the centre to bring the total water weight up to 300ml.

Let the brew finish drawing through, total brew time should be around 3.5 minutes.

...and enjoy!