Dark Roast — 3-Pour
Open in appKalita's dark-roast Wave recipe favors cooler water, restrained agitation, and a short staged extraction. The flat-bottom bed helps moderate concentrated roast flavors, aiming for a smooth, full cup with sweetness instead of harshness.
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Parameters
- 20 g
- Coffee
- 340 g
- Water
- 1:17
- Ratio
- 88 °C
- Temp
- 6 medium-coarse
- Grind
- 3:00
- Total
- ~340 ml
- Yield
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Method
3:00 · total-
Bloom 1 / 40:0030s
Pour 50g in a spiral. Let it bloom.
+50g→ 50g Spiral 6.3g/s 8s 88°C -
Pour 2 / 40:3035s
Pour in a spiral to 170g.
+120g→ 170g Spiral 6g/s 20s -
Pour 3 / 41:051m55s
Finish in a spiral to 340g.
+170g→ 340g Spiral 6.8g/s 25s -
Done 4 / 43:00
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.
