Pour Over (Kalita Wave, V60 etc.)

Ratio: 1:16.5

Time: 3-4 minutes, depending on batch size

Temperature: 201-205°F

Additional Equipment:

• Gooseneck kettle
• Timer (with a stopwatch function)

1. Determine your batch size. For this guide, we will be using 500 grams of filtered water.
2. Grind a measured quantity of coffee (ie 30 grams) on a medium setting (like sea salt).
3. Place a filter in your brewer and use hot water to gently rinse the filter, removing paper dust and preheating the brewer. Dispose of the rinse water. Kalita Wave filters do not need to be pre-rinsed, one reason we particularly like this pour-over dripper.
4. Add coffee to the brewer and gently shake to level the bed. Place the brewer and vessel on your scale and tare.
5. Start your timer and pour 90g of water (3x the ground coffee amount) in spirals from the center to the edge of the bed. Gently stir the wet coffee to ensure even saturation. Let it “bloom” until the timer reads 0:45. 
6. At 0:45, pour until the total weight is 200 grams. 
7. At 1:15, pour until the total weight is 300 grams.
8. At 1:45 pour until the total weight is 400 grams
9. At 2:15 make the final pour to 500 grams
10. The water should finish dripping through the coffee bed anywhere between 3:15-3:45.  If it finishes more quickly, grind a bit finer, and if it takes longer than 3:45, grind a bit coarser.
11. Stir or swirl the coffee prior to serving so that the coffee is fully integrated.
12. Note: if doing a small pour-over (20-24 grams of coffee), adjust your grind and pour times/amounts so that the total contact time between the water and the grounds ends up between 2:45-3:15.