“Craft is your technique; your brains neural connections, sculpted over hours of practice.”
To highlight brewing on the Kalita we chose the clean and delicious coffee of Blanca Diva Sanchez from Colombia. By following the brew parameters below, her rich and creamy coffee came alive with flavors of sparkling raspberry acidity and a chocolate sweetness in the finish.
Long Neck Kettle
Dose: 19 grams
Grind: #5 (for finding your grind visit our post here)
Total Water: 275 grams
Yield: 225 grams or about 8 oz
One #coava250 gram bag yields 12 Cups on the Kalita Wave
Step 1. Pre heat everything by placing your filter in the Kalita and thoroughly rinsing it with hot water. Let the hot water drain through into your mug.
Step 2. Dispose of the rinse water and then add 19 grams of freshly ground coffee to the bottom of the newly warmed filter.
Step 3. Start your timer and evenly pour 50 grams of 200 degree water into the coffee bed over 15 seconds.
Step 4. Allow coffee to “bloom.” This will look like a domed coffee crust.
Step 5. At 45 seconds, slowly break up the bloom by saturating the coffee that has risen. When your water weight reaches 150 grams pour faster in circular motions up to 275 grams.
Step 6. Finish your pour by 1:10.
Step 7. Finished brew time for 8oz should be around the 2:30 mark.
Recommended Coffees For The Kalita Wave: