Kalita Wave: underrated dripper?

Kalita Wave: underrated dripper?

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Kalita Wave: underrated dripper?

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Kalita Wave: underrated dripper?

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Kalita Wave: underrated dripper?

Kalita Wave: underrated dripper?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Kalita Wave: underrated dripper?

I got a glass Kalita Wave (small 155 size) the other day because I wanted to try something different from my V60. So far I've tried brewing a few different coffees I have with it, and it has been easy to dial in and get a great cup every time. The flat bottom design makes it more forgiving than the V60. Since flow is restricted by the brewer itself, pouring technique is not all that important.

I get why people like the V60 and similar devices. They can make great cups and are fun to experiment with. I like my V60 too, but as a daily driver, I think the flat bottom style will be better for me. I think the Wave gets a bad reputation due to the clogging issues of the metal version, but I have had no such troubles with this glass one. The final drawdown is actually faster than my V60 for a similar grind size if I do ~3 pulse pours with the V60. (I've noticed that when doing pulse pouring with the V60, subsequent drawdowns between pulses take increasingly longer to complete; not so with the Wave.)

My "recipe," if it could even be called that, is simple. Bloom with 2-3x the weight of weight of the grounds, wait until the timer says 1 minute. Pour in gentle circles until the brewer is mostly full. Let it draw down about half way, then fill it up again. Repeat until you hit the target volume. You can optionally do a swirl at the end.

Some other tips and tricks I've learned in my short time using it:

  • The 155 filters require some care. After a failed first attempt that resulted in horribly deformed and collapsed waves, I have stopped pre-wetting the filters. I preheat the brewer and cup without the filter in it, add the grounds to the filter outside the brewer, wipe down the inside of the brewer, and then put in the filter with grounds. I haven't noticed a paper taste in the cup. It seems like this is not as much of a problem with the 185.
  • The 155 version is tiny and definitely for 1 cup only. A 20g dose of coffee is probably the max.
  • At one point I had the brilliant idea to preheat the brewer on top of the kettle while it was heating up. Don't do that. The plastic base will melt. Thankfully I took it off before it was seriously damaged.
  • Grind size needs to be relatively coarse due to the limited flow rate. If you normally do a V60 with a bloom + just 1 or 2 pours, you'll probably need to grind a bit coarser than that. However, I'm using a similar grind size to my V60 + 3 pours technique.

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Kalita Wave: underrated dripper?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Kalita Wave: underrated dripper?

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