Kalita Wave Brew (modified)

Our kalita wave utilize filtered water at approximately 60ppm total hardness, with 97C water temperature, aiming for TDS of 1,33%

15,0g Coffee - 250g Water

1. Put the paper in your brewer and give it a good rinse with hot water. It removes all paper taste and preheat the equipment

2. Remove the rinsing water

3. Grind your coffee beans to a medium-coarse grind setting. Add the coffee, tare your scale, start your timer

4. The pour structure at the following time:

- 00:00 pre-infuse the grounds, about 50g of water in 5s (pouring in a concentric circle. Grab the dripper and swirl gently it to ensure the slurry is fully wet)

- 00:40 pour 50g of water in 10s (circle + centre). Allow water to fully drain the coffee bed so that extraction can be increase with the next pour

- 01:20 pour 50g of water in 10s (circle + centre). The interval is 30s and it allows 50% of the water to drain through before the 4th pour. This method controls the extraction

- 01:50 pour 50g of water in 10s (circle + centre). The interval is 20s and this method reduce the extraction further to avoid over-extraction

- 02:10 pour 50g of water in 10s (centre). This reduces turbulence and minimizes extraction, shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)


Total brew time: 3:15 – 3:30 minutes