Although there are several ways to make a pourover, we’ve chosen to use the Kalita Wave 185 Stainless Dripper at our roastery and in our cafes. The Wave behaves differently when brewing and produces coffee that tastes different than other brewers. Unlike the true cone-shaped drippers, which require manual agitation (stirring) to promote a uniform exaction of the coffee bed, the kalita’s truncated cone design will evenly extract without much fuss.
Step one: Heat water
Heat water to just off boil. We recommend a temperature of 205-210 F.
Step two: Warm & Rinse
Place filter into Kalita and pour in some water to warm the vessel and rinse the filter.
Step three: Measure coffee
Measure out coffee. We recommend a 1:16 ratio of coffee to water. For example, we use 22 grams of coffee and 350 grams of water in our cafes. If this ratio is too weak or too strong, feel free to add more or less coffee according to your preferences.
Step four: Grind coffee
Grind coffee on medium grind.
Step five: Place on Scale
Empty decanter of rinse water and place on scale.
Step six: Add coffee
Pour ground coffee into filter and even out grounds bed.
Step seven: Tare scale
Step eight: add water for bloom
Start timer, add 45 grams of water and make sure that the grounds are saturated.
Step nine: Let Bloom
Allow to "bloom" for 45 seconds
Step ten: Water Pulses
Begin adding water in gentle, controlled approximately 100 gram pulses that start at the center of the coffee and spiral their way outward without disturbing the wall of the filter.
Step eleven: Add rest of water
Aim to have added all 350 grams of water by 2:00.
Step twelve: Allow to drawdown
Drawdown should be complete by 2:30 to 2:45.
Step thirteen: Compost
Compost filter and grounds, pour into your favorite mug and cheers to delicious coffee!