Pour-over
Kalita Wave
A flat-bottom pour-over with three small holes and a fluted wave filter — forgiving, even and sweet, with a rich, balanced cup.
At a glance
CategoryPour-over
DifficultyModerate
Total timeAbout 3.5 minutes
Best forEven, sweet, forgiving pour-over with a rich, balanced cup
What you’ll need
A Kalita Wave dripper (155 or 185) with wave filters, a burr grinder, a gooseneck kettle, and a scale.
The recipe
20.0gDose
320gWater
1:16Ratio
93°CWater temp
MediumGrind size
3:15Brew time
How to brew
The Kalita Wave has a flat-bottom bed with three small drain holes and a fluted wave filter. The ridges hold the paper off the dripper walls, creating an insulating air cushion that gives steady percolation and reduces edge bypass. The flat bed and slower flow make it more forgiving than a cone, favouring sweetness and balance.
Step by step
- Place the wave filter in and rinse by pouring only in the exact centre of the paper base — wetting the fluted sides can collapse the ridges and ruin the airflow.
- Add 20g of medium-ground coffee and shake gently to level the bed.
- Bloom: pour 50g of water into the centre, spiralling out slightly, and let it bloom for 45 seconds.
- Pour in small, centre-focused pulses of 50–60g every 30 seconds, keeping the stream near the middle and off the paper edges.
- Finish pouring at 320g around 2:30 and let gravity draw the rest through the flat bed.
Advanced: a small stainless mesh screen under the paper stops it sagging into the three holes, keeping flow rapid even with finer grinds.
Troubleshooting
- Sour or thin? Grind finer, brew hotter, or pour a little more slowly.
- Bitter or harsh? Grind coarser or drop the temperature slightly.
- Draining too slowly? Keep pours in the centre, off the edges, and grind a touch coarser.
- Weak? Use a little more coffee (a lower ratio).
