Six Timed Pulses
Open in appGeorge Howell Coffee's Kalita Wave 185 guide builds the brew through regularly timed pulses rather than an extended bloom. Keeping the slurry low promotes even contact and layered extraction, with fruit, sweetness, and complexity in the cup.
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Parameters
- 25 g
- Coffee
- 390 g
- Water
- 1:15.6
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 3:30
- Total
- ~390 ml
- Yield
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Method
3:30 · total-
Pour 1 / 70:0030s
Pour 60g in a spiral.
+60g→ 60g Spiral 6.7g/s 9s 95°C -
Pour 2 / 70:3030s
Pour in a spiral to 130g.
+70g→ 130g Spiral 6.4g/s 11s -
Pour 3 / 71:0030s
Pour in a spiral to 195g.
+65g→ 195g Spiral 6.5g/s 10s -
Pour 4 / 71:3030s
Pour in a spiral to 260g.
+65g→ 260g Spiral 6.5g/s 10s -
Pour 5 / 72:0030s
Pour in a spiral to 325g.
+65g→ 325g Spiral 6.5g/s 10s -
Pour 6 / 72:301m
Finish in a spiral to 390g.
+65g→ 390g Spiral 6.5g/s 10s -
Done 7 / 73:30
Drawdown complete.
Notes
Original source
Recipe by George Howell, published at georgehowellcoffee.com.
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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.