Dark Roast — Slow Centered Pour
Open in appKalita's Wave 185 product guidance supports this gentle dark-roast method using cooler water and slow, centered pours. Its broad bed and restricted outlets encourage stable flow, seeking a mellow, rounded cup without abrasive roast bitterness.
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Parameters
- 20 g
- Coffee
- 320 g
- Water
- 1:16
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:15
- Total
- ~320 ml
- Yield
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Method
3:15 · total-
Bloom 1 / 50:0030s
Pour 40g over the centre of the bed. Let it bloom.
+40g→ 40g Center pour 5.7g/s 7s 93°C -
Pour 2 / 50:3045s
Pour over the centre of the bed to 150g.
+110g→ 150g Center pour 5.5g/s 20s -
Pour 3 / 51:1545s
Pour over the centre of the bed to 230g.
+80g→ 230g Center pour 3.2g/s 25s -
Pour 4 / 52:001m15s
Finish over the centre of the bed to 320g.
+90g→ 320g Center pour 3g/s 30s -
Done 5 / 53:15
Drawdown complete.
Notes
Original source
Recipe by Kalita, published at takeoffcoffee.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.
