Pour-over

Kalita Wave

Name: Kalita Wave, after Kurasu Kyoto · adapted by Bunchum
Yield: 250 g
Ingredients: 15 g coffee; 250 g water

after Kurasu Kyoto · adapted by Bunchum

Coffee : water

1:16.7

15 to 250 gBloom and 2 pours, 2:30 to 2:45 in total.

What it brings out

Body and acidity

Brewsign in to brew it

Roast

Light
Medium
Dark

Light to medium. Our reading; the source names no roast.

Provenance

Kurasu Kyoto's Kalita Wave: a bloom and just two pours, aiming for a silky cup.

Source

Kurasu Kyoto: Kalita Wave brewing guide (opens in a new tab)

Tips draw on (5)

What we changed: Temperature: middle of the 90 to 93 °C range, our choice.

Values per Kurasu Kyoto, unless marked "ours".

Recipes credited to people or brands are our retelling of what they published. Bunchum is not affiliated with them, and they have not reviewed or endorsed this app. Names and trademarks belong to their owners.

Steps

before
Rinse the filter
Rinse the paper and warm the dripper and the server.
0:00 to 0:40
Bloom30 g
Pour 30 g slowly so every grain is wet. Let it bloom for 30 to 40 seconds.
0:40 to 1:45
Pour 1to 150 g
Within the next 30 seconds, pour up to 150 g. Then wait until 1:45.
after
Pour 2to 250 g
At 1:45, pour the rest, up to 250 g.
after
Drawdown
Let it drain, 2:30 to 2:45 in total.

The times are for this amount.Adapt as a copy

Four sides of the cup

Body: Weight and texture in the mouth.
Acidity: Bright, fruity, lively. Named by the source

Our tips

For your next brew: try it and taste.

Grind

Between medium and coarse

Sour or thin: grind a little finer. Bitter or drying: a little coarser.
moves extraction
Drains much slower than the recipe says: grind coarser. Much faster: finer.
moves extraction

Coffee : water

More water per gram tastes lighter and clearer; less tastes more intense.
moves strength

Water

91 °C ours

MAKE IT YOURS

Brew this at your batch size.

Save recipes
Track every brew
Scale to any batch

Pour-over

Kalita Wave

after Kurasu Kyoto · adapted by Bunchum

Coffee : water

1:16.7

15 to 250 gBloom and 2 pours, 2:30 to 2:45 in total.

What it brings out

Body and acidity

Brewsign in to brew it

Roast

Light
Medium
Dark

Light to medium. Our reading; the source names no roast.

Provenance

Kurasu Kyoto's Kalita Wave: a bloom and just two pours, aiming for a silky cup.

Source

Kurasu Kyoto: Kalita Wave brewing guide (opens in a new tab)

Tips draw on (5)

What we changed: Temperature: middle of the 90 to 93 °C range, our choice.

Values per Kurasu Kyoto, unless marked "ours".

Steps

before
Rinse the filter
Rinse the paper and warm the dripper and the server.
0:00 to 0:40
Bloom30 g
Pour 30 g slowly so every grain is wet. Let it bloom for 30 to 40 seconds.
0:40 to 1:45
Pour 1to 150 g
Within the next 30 seconds, pour up to 150 g. Then wait until 1:45.
after
Pour 2to 250 g
At 1:45, pour the rest, up to 250 g.
after
Drawdown
Let it drain, 2:30 to 2:45 in total.

The times are for this amount.Adapt as a copy

Four sides of the cup

Body: Weight and texture in the mouth.
Acidity: Bright, fruity, lively. Named by the source

Our tips

For your next brew: try it and taste.

Grind

Between medium and coarse

Sour or thin: grind a little finer. Bitter or drying: a little coarser.
moves extraction
Drains much slower than the recipe says: grind coarser. Much faster: finer.
moves extraction

Coffee : water

More water per gram tastes lighter and clearer; less tastes more intense.
moves strength

Water

91 °C ours

MAKE IT YOURS

Brew this at your batch size.

Save recipes
Track every brew
Scale to any batch

Kalita Wave, after Kurasu Kyoto · adapted by Bunchum: 1:16.7 · Bunchum