Iced
Open in appKalita's guidance is adapted here into a Japanese-style iced brew for the Wave. Hot coffee extracts over a level flat bed before chilling and diluting on ice, aiming for lively aromatics, balanced strength, and a crisp finish.
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Parameters
- 22 g
- Coffee
- 220 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 150 g
- Ice
- 2:30
- Total
- ~370 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:30 · totalBefore you brew
- 1 Add 150g of ice to the server
-
Bloom 1 / 40:0035s
Pour 50g in a spiral. Let it bloom.
+50g→ 50g Spiral 6.3g/s 8s 96°C -
Pour 2 / 40:3535s
Pour in a spiral to 130g.
+80g→ 130g Spiral 6.2g/s 13s -
Pour 3 / 41:101m20s
Finish in a spiral to 220g.
+90g→ 220g Spiral 6g/s 15s -
Done 4 / 42:30
Iced coffee ready.
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.
