- Kalita Wave
- Kalita filters
- Gooseneck kettle
- Digital scale
- Your favorite mug
- A bag of Redbeard
The first thing we do is fill our kettle up with purified water and set the temperature. Water temperature is extremely important to the extraction process. The darker the roast, the cooler the water should be. We recommend brewing light roasts at around 205 degrees Fahrenheit, medium roasts at 200 degrees, and dark roasts from 195 degrees. Experiment with your temperature and find out what works best.
Next, go ahead and weigh out your coffee to a 1:15 ratio. For this brew, we are using 20g of coffee to 300g of water. Grind your coffee to a medium grind about the consistency of sea salt. Once your water is heated to the appropriate temperature, wet the filter with the device over a decanter or mug to preheat that as well. Dump the water out and pour the ground coffee in the Kalita. Give the device a little shake to even out the grounds and tare your scale to zero. Bloom the coffee with about 50g of water and give it a little stir. Pulse pour 60g at a time until you reach the total 300g and let it drain.
Once the coffee has drained, throw the filter away in the trash and give your coffee a little swirl as you smell the perfect cup you created. Sip away.