I have been just using a standard hot pot with the Kalita for the past couple of years *gasp* 😂 After watching this video, I'm thinking that I need to step up my game and make the brewing process and extraction more specific and time/ temperature / ground size controlled. I'm contemplating executing a comparison between standard hot pot method, using your method as described minus the time variable constraints, and lastly the precision based method as posted. Cheers! ☕ 😁
Tip for second wave, old people : This thing WILL make full bodied brew with a medium fine grind. Just dump a couple of well rounded tablespoons in there and continue with a hurry up pour : One simple bloom and then circles til done. Dry filter will get you the gut punch you crave. Smell's like the 80's, people. For those days when sock water just won't do. Yields about 5 oz
The goal is to have the water reach the top of the handle, not the filter. The final spiral around the edge is meant to rinse the inside edge of the filter, but inadvertent pouring over the end of the filter happens. The final circle is not meant to go on the edge, most of your water should still be inside the filter!
Hello! Noob question! What is the point of the bloom? I assumed the bloom coffee that falls into the decanter is “bad” coffee. Should we throw that 30G of bloom coffee out before we continue making the coffee for even better tasting cup?
the pour on the Kalita wave: bloom it, put some water in it to the highest ridge, then when it goes down a little pour a bit more in there until it goes back up. this device is designed to be foolproof, and while you can create better extractions with more complexity, the real satisfaction is just in how nice things can be with little effort.
That's actually what this recipe does. We give time constraints for more consistency day-to-day and person-to-person. Glad you enjoy the Kalita, its our favorite!
@@OnyxCoffeeLab The thing that irks me a little, is that the wonderful polycarbonate drippers as seen on the 100 series Kalita wedge, are nowhere to be seen here, nor the large size meant for Kalita's 1200ml carafe. When making coffee for a crowd, i'm gonna have to buy that carafe along with a 104 dripper and some filters. (Not a big deal, as the wedge is easily as straightforward as the wave.)
Does Onyx have a stance on which version of the Kalita (steel, glass, ceramic) is best? I've read that draw down times are significantly longer on the steel models because of smaller drain holes, thus affecting the ultimate flavor.
We don't have a stance on "best". But, we have favorites. Stainless steel is great for travel, but flows a little slower and older models have a tendency to choke more frequently. Glass is the fastest flow rate and ceramic is medium, but tends to produce our favorite cups.
Are you using Kalita Wave 185 ? porcelain, right? if I want to use 250 grams of water. can I use the same dripper ? ** I agree with other people, very good tutorial, straight to the point with a lot of great details.
Can you explain “if you overfill it, the drain will slow down?” Thanks for the great video. This has become my default method and I’m getting consistently great results. The hardest part was overcoming my habit of pouring slowly. I’m bumping up against the challenge of getting more body without losing the sweetness, but that’s a good problem to have.
Good question, Daniel! Here's my best guess: Well, overfilling makes it too easy for the fines to free up and get direct access to the paper -- clogged paper! ... Anyone know if I'm on to the right answer?
@@DanMars27 lol, awesome. I'm a year later to the party, but yeah, fines migration toward the filter, causing clogging, is generally accepted to be the culprit when high agitation pours end up causing slower draw downs. Typically high speed pours will have faster draw downs when using a higher quality grinder. What are you using?
Hi Daniel, we're also a little late to the answer, but you are close! When the water is closer to the coffee bed, and we pour, that agitates it and creates a "slurry". This distributes the coffee and heat evenly. If we are overfilling or not agitating that brew bed, then there is no slurry. The water will slowly drain and pack down the brew bed, causing an increase in overall brew time and perceived bitterness.
@@OnyxCoffeeLab Thank you! This makes sense. Curious if you've seen April Coffee's (Patrick Rolf) recipes. They are basically what one would get if they applied Tetsu Kasuya's methods to Dylan's, but typically with only about 15 grams. ... I'll pay more attention to the slurry and its dynamics.
@@AllThingsFascinate I have a bunch of grinders and I get similar results from all of them. They are all high-end grinders, as in they make EK43s look bad.
Had a Kalita for a couple of years, never did make a decent cup, even after buying a burr grinder and making many adjustments. It's waiting in the Goodwill box. Just got a Hario V60 and love it, no comparison with regard to brew quality.
I too have this question but don't see an answer. I've tried Baratza Vario recommended size for chemex-9m, and French Press-10M, both cause Kalita to over flow if use the pouring schematics used in this video.
Thanks for the informative video. I appreciate you breaking down why you're using the methods you are. Im having some issues with pocketing/channeling where my bed drains with all the grounds stuck around the sides of the filter instead of ending with a flat, even bed. I know my pour is still shit but I'm making sure to end my pours with an outer circle to push it back down. Is my pour just that bad or could something else be attributing to this?
This may be caused by fine migration. Try gentler pulses so you don't disrupt the coffee bed. Channeling can also be caused by uneven distribution (similar to grooming espresso in portafilter)
You don't need a beaker. This size is larger than most diner sized mugs. It's just nice to brew into something easy to clean, mix, and repeat, especially in a cafe setting. It also will cool a touch between the decanter and pouring into your cup, so you can drink it a little sooner.
This vid was dope. I was on the fence between v60 and Kalita and decided to go with Kalita because I hear it’s easier to get a consistent brew/not as temperamental as v60. Is this true?
i use mostly light roasted coffee, what would be the ideal brewing temperature for most of your video tutorials aeropress,chemex,v60 and kalita. ive done about 208 but i'm not sure if thats hot or too hot. any suggestion would be greatly appreciated. love onyx! posting the same comment on most of your videos so i can hopefully get an answer, thanks so much
@@OnyxCoffeeLab is there a grind setting on the breville smart grinder pro that you could recommend using your method? Im lost and Im looking to make 4 cups!
the only problem with this method and the french press method is that the coffee ends up luke warm and has to be reheated - more so if one adds milk or cream.
Sorry you've had that issue. By preheating our brewer well, and brewing with 205F water, we have often burned our tongues with a fresh cup. With a 3-4 minute brew the beverage shouldn't get below 180F.
I use a metal Kalita (unlike what is used in video), and preheat with hot water as well as a coffee travel mug, which I then put the Kalita on to brew into the mug. Between the Kalita and mug both being prewarmed, and the Kalita itself providing a barrier to heat escaping from the mug during brewing, have no issue with keeping it hot. Just put the lid on travel mug when done to keep hot, and pour into a cup to drink from. Further, I find that quality coffee brewed well actually tastes better once it's cooled down some, within reason. So after pouring from the travel mug I tend to let sit for a few minutes before enjoying.
Hi Dylan. Love the tutorial. Have you ever tried the same recipe in an Origami dripper with a Kalita wave filter? will it work? Please could you also let me know the coffee grind setting for a C40? would you say 25 clicks? Thanks
It will work in the origami, although you may experience choking since the origami flows more quickly than the Kalita in the early stage of brewing. 25clix should be a great starting point.
Hmm, well the Kalita Wave really popularized the flat bottomed dripper. It's flat shape allows for a shorter brew column, ex 20g in V60 is taller than 20g in Kalita. This allows a more even distribution of heat and water, allowing more pronounced sweetness and body than conical brewers, without sacrificing acidity. Hope that helps. Let us know if you'd like help with any of the other 971 pourover devices!
What a great tutorial! Never found a video with so much information for all the pours, so thanks a lot!
You are very welcome!
Best tutorial I've found for the Kalita wave! I got mine a few days ago and am yet to make a great cup with it - looking forward to giving this a go!
Thanks for explaining the pour! Just bought a ceramic Kalita and this tutorial really explains things for me.
Glad it was helpful!
Nice explanation about the mission.
I have been just using a standard hot pot with the Kalita for the past couple of years *gasp* 😂 After watching this video, I'm thinking that I need to step up my game and make the brewing process and extraction more specific and time/ temperature / ground size controlled. I'm contemplating executing a comparison between standard hot pot method, using your method as described minus the time variable constraints, and lastly the precision based method as posted. Cheers! ☕ 😁
I have a v60, but I'm sure I can use this video as a guideline. Aren't you worried about bypass when pouring at the outer edge?
I like how the coffee stuck to the sides is removed in the Coffee Lovers video (starting @ 10:44) ua-cam.com/video/mx8b0lrxBIg/v-deo.html
super clear instructions and great production value! Thanks!!
What coffee scale is that?
Excellent tutorial. Well structured.
Total noob here - just bought a Kalita 155 - do I need to modify the technique at all since he’s using a 185?
Tip for second wave, old people : This thing WILL make full bodied brew with a medium fine grind. Just dump a couple of well rounded tablespoons in there and continue with a hurry up pour : One simple bloom and then circles til done. Dry filter will get you the gut punch you crave. Smell's like the 80's, people. For those days when sock water just won't do. Yields about 5 oz
isn't he constantly pouring pure water past the filter at the top?
The goal is to have the water reach the top of the handle, not the filter. The final spiral around the edge is meant to rinse the inside edge of the filter, but inadvertent pouring over the end of the filter happens. The final circle is not meant to go on the edge, most of your water should still be inside the filter!
Hello! Noob question! What is the point of the bloom? I assumed the bloom coffee that falls into the decanter is “bad” coffee. Should we throw that 30G of bloom coffee out before we continue making the coffee for even better tasting cup?
the pour on the Kalita wave: bloom it, put some water in it to the highest ridge, then when it goes down a little pour a bit more in there until it goes back up. this device is designed to be foolproof, and while you can create better extractions with more complexity, the real satisfaction is just in how nice things can be with little effort.
That's actually what this recipe does. We give time constraints for more consistency day-to-day and person-to-person. Glad you enjoy the Kalita, its our favorite!
@@OnyxCoffeeLab The thing that irks me a little, is that the wonderful polycarbonate drippers as seen on the 100 series Kalita wedge, are nowhere to be seen here, nor the large size meant for Kalita's 1200ml carafe. When making coffee for a crowd, i'm gonna have to buy that carafe along with a 104 dripper and some filters. (Not a big deal, as the wedge is easily as straightforward as the wave.)
What is the maximum amount of water/coffee for the 185?
Does Onyx have a stance on which version of the Kalita (steel, glass, ceramic) is best? I've read that draw down times are significantly longer on the steel models because of smaller drain holes, thus affecting the ultimate flavor.
We don't have a stance on "best". But, we have favorites. Stainless steel is great for travel, but flows a little slower and older models have a tendency to choke more frequently. Glass is the fastest flow rate and ceramic is medium, but tends to produce our favorite cups.
Are you using Kalita Wave 185 ? porcelain, right?
if I want to use 250 grams of water. can I use the same dripper ?
** I agree with other people, very good tutorial, straight to the point with a lot of great details.
I'm loving these tutorials by Dylan. 😁
Can you explain “if you overfill it, the drain will slow down?” Thanks for the great video. This has become my default method and I’m getting consistently great results. The hardest part was overcoming my habit of pouring slowly. I’m bumping up against the challenge of getting more body without losing the sweetness, but that’s a good problem to have.
Good question, Daniel! Here's my best guess: Well, overfilling makes it too easy for the fines to free up and get direct access to the paper -- clogged paper! ... Anyone know if I'm on to the right answer?
@@DanMars27 lol, awesome. I'm a year later to the party, but yeah, fines migration toward the filter, causing clogging, is generally accepted to be the culprit when high agitation pours end up causing slower draw downs. Typically high speed pours will have faster draw downs when using a higher quality grinder. What are you using?
Hi Daniel, we're also a little late to the answer, but you are close! When the water is closer to the coffee bed, and we pour, that agitates it and creates a "slurry". This distributes the coffee and heat evenly. If we are overfilling or not agitating that brew bed, then there is no slurry. The water will slowly drain and pack down the brew bed, causing an increase in overall brew time and perceived bitterness.
@@OnyxCoffeeLab Thank you! This makes sense. Curious if you've seen April Coffee's (Patrick Rolf) recipes. They are basically what one would get if they applied Tetsu Kasuya's methods to Dylan's, but typically with only about 15 grams. ... I'll pay more attention to the slurry and its dynamics.
@@AllThingsFascinate I have a bunch of grinders and I get similar results from all of them. They are all high-end grinders, as in they make EK43s look bad.
Had a Kalita for a couple of years, never did make a decent cup, even after buying a burr grinder and making many adjustments. It's waiting in the Goodwill box. Just got a Hario V60 and love it, no comparison with regard to brew quality.
Sorry you didn't enjoy your Kalita! We have had a lot of luck with ours. Did you happen to give this recipe a try?
Awesome love it!
Hello. Tell me, please, is this recipe suitable for december bottomless?
What grind size setting would you start with for a Baratza Vario with steel burrs? Excellent video - one of best I’ve seen on the Kalita - thank you!
I too have this question but don't see an answer. I've tried Baratza Vario recommended size for chemex-9m, and French Press-10M, both cause Kalita to over flow if use the pouring schematics used in this video.
Thanks for the informative video. I appreciate you breaking down why you're using the methods you are.
Im having some issues with pocketing/channeling where my bed drains with all the grounds stuck around the sides of the filter instead of ending with a flat, even bed. I know my pour is still shit but I'm making sure to end my pours with an outer circle to push it back down. Is my pour just that bad or could something else be attributing to this?
This may be caused by fine migration. Try gentler pulses so you don't disrupt the coffee bed. Channeling can also be caused by uneven distribution (similar to grooming espresso in portafilter)
Great video. Is there a place to download the instructions? They were flashed on the screen at 5:33. Thank you.
We don't have a shareable document. However you can find a write out and brew-along guide here GUIDES.FILTRU.COFFEE/ONYX-COFFEE-LAB-KALITA-METHOD-BVFR
I could have done that but I was more interested in exposing you for the angry fool that you are.
Quick question -- why do you need a beaker, instead of dripping directly into your coffee mug?
I guess only if you brew more than a cups worth. But I still see lots of people brewing 1 cups worth into a beaker.
You don't need a beaker. This size is larger than most diner sized mugs. It's just nice to brew into something easy to clean, mix, and repeat, especially in a cafe setting. It also will cool a touch between the decanter and pouring into your cup, so you can drink it a little sooner.
What is that little heating element under the kettle? Edit: nvm it’s a potholder I’m dumb lol
This vid was dope. I was on the fence between v60 and Kalita and decided to go with Kalita because I hear it’s easier to get a consistent brew/not as temperamental as v60. Is this true?
True. My V60 has been gathering dust since I bought the Kalita Wave.
i use mostly light roasted coffee, what would be the ideal brewing temperature for most of your video tutorials
aeropress,chemex,v60 and kalita. ive done about 208 but i'm not sure if thats hot or too hot. any suggestion would be greatly appreciated. love onyx!
posting the same comment on most of your videos so i can hopefully get an answer, thanks so much
Typically about 205 is standard- I would even play around from 195-205 range
I have 185, with this recipes can brew for single dose? I think this video for double
That was a great video man!
What setting do you use on your baratza forte
Our starting point is 5M on a Baratza Forte. But, expect to fluctuate depending on your coffee.
My fav receipe method.
Mine too!
Thankyou very much..
great video! is that a cup from Fellow?
Yes it is. Good eye. I believe that they are almost out, so try to get one before they are completely gone. fellowproducts.com/shop/bigjo/
@@OnyxCoffeeLab is there a grind setting on the breville smart grinder pro that you could recommend using your method? Im lost and Im looking to make 4 cups!
Those grams to pour in equal out to 410 grams of water it looks like.
not a big fan of how he's pouring outside the ridges of the filter, seems like some of that water wont get to extract coffee...
Nice cup
the only problem with this method and the french press method is that the coffee ends up luke warm and has to be reheated - more so if one adds milk or cream.
Sorry you've had that issue. By preheating our brewer well, and brewing with 205F water, we have often burned our tongues with a fresh cup. With a 3-4 minute brew the beverage shouldn't get below 180F.
I use a metal Kalita (unlike what is used in video), and preheat with hot water as well as a coffee travel mug, which I then put the Kalita on to brew into the mug. Between the Kalita and mug both being prewarmed, and the Kalita itself providing a barrier to heat escaping from the mug during brewing, have no issue with keeping it hot. Just put the lid on travel mug when done to keep hot, and pour into a cup to drink from. Further, I find that quality coffee brewed well actually tastes better once it's cooled down some, within reason. So after pouring from the travel mug I tend to let sit for a few minutes before enjoying.
Hi Dylan. Love the tutorial.
Have you ever tried the same recipe in an Origami dripper with a Kalita wave filter? will it work?
Please could you also let me know the coffee grind setting for a C40? would you say 25 clicks?
Thanks
It will work in the origami, although you may experience choking since the origami flows more quickly than the Kalita in the early stage of brewing. 25clix should be a great starting point.
Can this be done on the Kalita Wave 185?
For sure, he's actually using a 185!
Grind size for a Baratza encore?
We'd start at 12 for this technique on the Encore.
Is this the 185?
this is definitely the 185. The 155 has a narrower flare at the top rim.
@@knifeforkandaspoon thanks
Turned off after the first 10 seconds when he said that all the Wave models are the same. Wrong!
Woah, anti-clockwise!
Anybody know where to find that kettle?
It's called the Kalita Wave Kettle.
The Kalita Wave Stainless Steel 1L Drip Kettle!
Dude, my Kalita clogs all the fucking time.
Sorry to hear that. Have you given our recipe a try?
@@OnyxCoffeeLab I did, constant clogging. Albeit, I may have gone too fine. I think a lot of people have that problem on the Kalita tbh.
How is this distinct from any of the other 972 indentcal pourover devices?
Hmm, well the Kalita Wave really popularized the flat bottomed dripper. It's flat shape allows for a shorter brew column, ex 20g in V60 is taller than 20g in Kalita. This allows a more even distribution of heat and water, allowing more pronounced sweetness and body than conical brewers, without sacrificing acidity. Hope that helps. Let us know if you'd like help with any of the other 971 pourover devices!