Dark Roast
Open in appPresented through Kalita's Wave 155 product guidance, this dark-roast approach uses gentle, cooler extraction in the compact flat-bottom brewer. It targets a smooth single cup with developed sweetness, full body, and restrained bitterness.
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Parameters
- 13 g
- Coffee
- 200 g
- Water
- 1:15.4
- Ratio
- 88 °C
- Temp
- 7 medium-coarse
- Grind
- 2:45
- Total
- ~200 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:45 · total-
Bloom 1 / 40:0035s
Pour 25g in a spiral. Let it bloom.
+25g→ 25g Spiral 6.3g/s 4s 88°C -
Pour 2 / 40:3525s
Pour in a spiral to 110g.
+85g→ 110g Spiral 6.1g/s 14s -
Pour 3 / 41:001m45s
Finish in a spiral to 200g.
+90g→ 200g Spiral 6g/s 15s -
Done 4 / 42:45
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.
