How we do it at Kurasu: Brewing with the Kalita Wave 

WHAT YOU NEED

KALITA WAVE
KALITA WAVE PAPER FILTER (RINSE BEFORE YOU USE)
BURR BLADE GRINDER
POURING KETTLE
DIGITAL SCALES
SERVER
STOPWATCH
15G GRIND COFFEE ( Around EK43 : 7.5 Course- medium grind )
Water Temperature : 90 - 93 degrees

Brewing Step-by-step

01 - place the filter paper in your kalita wave and give it a quick rinse to heat up your vessel and to get rid of any paper flavours that may be there.

02 - stick your water to heat up. 90 - 93 degrees - with a conventional kettle it’s best to let it boil and then sit for 2 minutes or so.

03 - Place ground coffee in the filter evenly to form a flat bed.

04 - Place your kalita wave and vessel onto your scales and tare them off, letting you weigh out the water as you’re brewing. For this recipe, we are gonna brew with a ratio of 15 grams of coffee to 250 grams of water (1 : 16.67)

05 - start your timer, then slowly introduce 30g of water onto the coffee bed and ensure all coffee grounds are wet and watch it bloom.

06 - in 30 - 40 seconds, the blooming process should be done.
you may start the second pour of 120g water within the next 30 secs.
This is to extract the acids and flavours in your coffee.

07 - at the 1 min 45 second mark, pour the remaining 100g of water in.
This is to decide how intense you want your coffee to be.
For us we like it to be nectar like and silky.

 Brewing should take around 2:30- 2:45.