Heat up 330 grams of water to between 200-205 degrees F in your kettle. Weigh out 21 grams of coffee and grind it medium-fine if you have a home grinder. I use a Baratza Virtuoso grinder, so if you own it or the Baratza Encore, I recommend starting at a grind setting between 13-15 for most coffees.
To start, add your filter to the Kalita Wave and rinse it out with some of the water from the kettle. This step pre-heats your brewer and will help ensure that no unwanted paper taste enters your coffee.
Next, add the ground coffee to the Kalita, tare your scale, and pour 55 grams of water over the coffee, and let it bloom for 45 seconds.
At 45 seconds, we will begin using a pulse brewing method. This means we add a small amount of water to our brew at frequent intervals. This brewing method will increase the body and sweetness and lower the amount of acidity in your cup. For this recipe, we will add 55 grams of water using a slow spiral pour every 30 seconds until we reach 330 grams of water. When pouring, we recommend starting with a small circle spiral in the middle and then continuing to spiral pour in concentric circles while slowly pouring more towards the outer edge of the brewer. Here’s a quick list of the targets.
@ 0:00 - Pour to 55 grams
@ 0:45 - Pour to 110 grams
@ 1:15 - Pour to 165 grams
@ 1:45 - Pour to 220 grams
@ 2:15 - Pour to 275 grams
@ 2:45 - Pour to 330 grams
After your final pour, you can sit back and relax, your brew should be ready in about 1 minute! The remaining water should drain through your grounds at around the 3:30 mark. Get your mug ready and prepare to enjoy a delicious cup of coffee!
Did you try this brewing method? Do you have a favorite way of brewing coffee in your Kalita? Let us know in the comments below!