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 · totalBefore you brew
- 1 Rinse the filter and preheat the brewer with hot water.
- 2 Add 20g of coffee and level the bed.
-
Bloom 1 / 50:0030s
Pour 40g in a spiral from the centre out, spiral back to the centre, then let it bloom. Keep the spout close to the coffee bed. Keep the pour gentle. Keep the stream over the coffee bed and off the filter. Let it bloom.
+40g→ 40g Spiral outward 5.7g/s 7s 93°C -
Pour 2 / 50:3045s
Pour 110g to 150g from the centre out and back to the centre, keeping the stream over the coffee bed. Keep the spout close to the coffee bed. Keep the pour gentle.
+110g→ 150g Spiral outward 5.5g/s 20s -
Pour 3 / 51:1545s
Pour 80g to 230g from the centre out and back to the centre, keeping the stream over the coffee bed. Keep the spout close to the coffee bed. Keep the pour gentle.
+80g→ 230g Spiral outward 3.2g/s 25s -
Pour 4 / 52:001m15s
Pour the final 90g to 320g in a spiral from the centre out, then spiral back to the centre. Keep the spout close to the coffee bed. Keep the pour gentle. Take the stream out to the edge of the coffee bed.
+90g→ 320g Spiral outward 3g/s 30s -
Done 5 / 53:15
Finish when the coffee stops dripping.
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.
