Single Pour
Open in appSimple single-pour technique on the Wave 155. The flat bottom handles flow naturally.
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Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 2:45
- Total
- ~200 ml
- Yield
Method
2:45 · total-
Bloom 1 / 40:00
Pour 25g, gentle swirl.
+25g→ 25g Spiral 5s -
Pour 2 / 40:35
Single continuous pour to 200g. Keep water level steady.
+175g→ 200g Spiral 35s -
Swirl 3 / 41:15
Gentle swirl.
-
Done 4 / 42:45
Drawdown complete.
Notes
Original source
Recipe by Kalita, published at origincoffee.co.uk.
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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.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.