KALITA WAVE

rb-brewing-logos-v60TOOLS

KALITA BREWER
KALITA BLEACHED FILTER
SPOUTED KETTLE
1L FILTERED WATER
DIGITAL SCALE
WHOLE BEAN COFFEE
SMALL SPOON TO STIR
BARATZA BURR GRINDER
CARAFE TO BREW INTO
ROASTBOX ENAMEL MUG FOR SERVING

 

STEP 1

Bring 1 liter of filtered water to boil in a gooseneck spouted kettle. Place the V60-02 brewer on a carafe or large mug. Open the kalita bleached paper filter and place in the brewer so it stays open.

STEP 2

Then, rinse the paper filter with a few drops of the hot water from your kettle. This step will rinse out any extra paper taste from the filter, preheat the brewer, and create a seal between the paper filter and the brewer. Dump the rinse water and place the brewer back on the carafe.

STEP 3

Weigh out 18 grams of freshly roasted, whole bean coffee on a scale. If you don’t have a scale, you can also measure this with a tablespoon. We recommend about 2 level tablespoons (1 Tablespoon = 6 grams).

STEP 4

Using a burr grinder, grind the coffee to a medium-fine consistency. Brewing with a consistent and uniform grind size is crucial to brewing delicious coffee. If you aren’t sure what setting to use, check out our grinding page in our Learn section for reference.

STEP 5

Place the V60 and carafe on the scale, add the ground coffee to the filter and shake the brewer to level the grounds, and tare to 0. Then, using a spoon, create a small divot in the center of the grounds. This step will allow the brew water to penetrate the entire bed of grounds, making sure all the grounds are evenly saturated and ready to brew.

STEP 6

After starting your timer, “bloom” the grounds by pouring 50 grams (or just enough to cover the coffee) of the filtered water just off boil and let it sit for 30 seconds. This step allows the grounds to saturate with water, forcing out gases and priming the coffee for the brewing process.

STEP 7

Slowly pour the remaining 250 grams water in circular pattern, staying away from the edges. Aim to finish pouring around 2:00. Try not to stir or agitate the coffee/water mix as this usually extracts unwanted bitterness to the brew.

STEP 8

If poured correctly, the grounds should appear to have a mild dome shape, and finish draining between 2:30 and 3:00. Note: If it takes less than 2:30 to finish draining, use a finer grind and try pouring slower. If it takes longer than 3:00 to drain, use a coarser grind to allow the water to pass through the coffee more easily.

STEP 9

Remove the V60 and discard filter in the bin or compost.