Batch
Open in appKalita's brewing guide scales the ceramic 102 and its three-hole base for a balanced two-cup batch. Steady pulse pours and strong heat retention support even extraction, delivering a warm, rounded brew with dependable clarity.
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Parameters
- 25 g
- Coffee
- 400 g
- Water
- 1:16
- Ratio
- 93 °C
- Temp
- 6 medium
- Grind
- 3:15
- Total
- ~400 ml
- Yield
What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
3:15 · total-
Bloom 1 / 50:0030s
Pour 50g in a spiral. Let it bloom.
+50g→ 50g Spiral 5.6g/s 9s 93°C -
Pour 2 / 50:3045s
Pour in a spiral to 150g.
+100g→ 150g Spiral 5.9g/s 17s -
Pour 3 / 51:1545s
Pour in a spiral to 280g.
+130g→ 280g Spiral 5.9g/s 22s -
Pour 4 / 52:001m15s
Finish in a spiral to 400g.
+120g→ 400g Spiral 6g/s 20s -
Done 5 / 53:15
Drawdown complete.
Notes
Original source
Recipe by Kalita, published at kalita.co.jp.
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Definitions, ratios and protocols behind this recipe.
- Kalita Wave Where the V60 gives you a deep cone and free-flowing exit, the Kalita Wave does the opposite: a flat bed, three small holes, and a corrugated paper that holds itself off the walls. The brewer restricts flow on purpose. The grounds and the device share control.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
