What you need:
- Kalita Wave 185
- Kalita Wave paper filter
- 260 grams filtered water
- Gooseneck kettle - Stovetop / Temperature Variable Control
- 15g of Coffee beans (Recommended) / Medium grind coffee
- Serving mug
Before we start:
- Heat up the water to 93°C.
If you are using a conventional kettle without a thermometer, boil the water, then transfer it into a gooseneck kettle. This will take into account the temperature loss due to the transfer between kettles.
- Give the paper filters a quick rinse and pre-heat both the brewer and decanter.
- Grind your coffee to medium grind size. Skip this step if you have your coffee pre-ground.
- Weigh out 15g of ground coffee and place it evenly into the Kalita Wave to form a flat bed.
- Tare the scale.
The brewing recipe that we will be using today follows a 1:16 brew ratio – 15 grams of ground coffee to 240 grams of filtered water.
Step 1 – Blooming
Start your timer and introduce 50 grams of water onto the coffee bed. Ensure that all the grounds are evenly saturated. If not, give it a quick stir or swirl. Allow the coffee to bloom.
Step 2 – Second pour
At 30 seconds, begin pouring up to 160 grams of water evenly in slow concentric circles in 15 seconds. Ensure that you are not pouring on the sides as this will cause the water to bypass the grounds and straight into your brew, hence, diluting it. Another quick tip – take note of the color change in your brew as you pour. An even color across the coffee bed would suggest that the grounds are being evenly extracted.
Step 3 – Third pour
At the 1 minute mark, continue to pour the remaining water up to 240 grams in the same circular motion in 15 seconds.
Step 4 – Dripping
Allow the coffee to drip. Total Brewing time should come up to approximately 2:30.
Step 5 – Enjoy!
Remove the Kalita and give the decanter a good swirl before pouring the coffee into a serving mug. Enjoy the delicious cup of pour-over coffee!