I've tried every Kalita Wave recipe I can find over the last few weeks and this one stands out as one of the easiest, most consistent and tastiest! A few observations: - The first time I did this recipe I was blown away with the results, then over days I gradually started "improving" the recipe by adding swirls during the bloom and at the end, thinking this could only be a good thing, having a cleaner filter and flatter bed after drawdown. What actually happened was the results got far less tasty, less bright and were murky in look and flavour. It took me ages to figure out where I'd gone wrong and it was depressing to go from effortlessly delicious brews to sad, cloying and bitter ones, so please take this as a warning not to mess around with the steps Coffee with April have given in this recipe! - If you use unbleached filters the brews come out with an almost sugary sweetness that is really addictive, though I'm sure not to everyone's taste. - For the 185, I've found you can extend this recipe by keeping the same ratio (21g for a 300ml brew, 28g for 400ml) but coarsening the grind. I took the recommendations from another April video about extending brew recipes with their brewer and those work well - 32 clicks for a 300ml, 34 for 400ml. I've been using a 65ml bloom for the 300ml and 80 for the 400, then using the same continuous pour method though I'm still experimenting with the pour rates to get the clearest cups. Hopefully this might save others some time and bad coffee in experimentation!
I think this recipe is great, and aroma is so strong. But I prefer it with 94 degree water for a bit more of the deeper flavour notes, balanced with acidity. And 18-21 clicks on the comandante c40. Also, I use a kalita 155 glass, the draw down finishes at 2:00-2:05. That is with a nordic light roast (18 clicks for washed ethiopian).
I poured too agressively, but wow, my coffee really did taste a lot different than with multiple pour recipes. This recipe should be quite strong with the 1:14 ratio, but it is actually really friendly cup. I can definitely taste more acidity. I'm not quite sure yet I'm a fan of acidity, but it still is a tasty, friendly and certainly less harsh cup than with other recipes. Will definitely try this recipe again!
What would you classify as a bigger dose/smaller dose as mentioned at the beginning? Looking to buy a Kalita and normally brew 15-21 gram brews on V60. What would you recommend?
Thanks for the great instruction! I use the small 155 kalita wave with 20g of coffee & i pour 50g every 30 sec until i reach 300g with a bloom of 50g/30sec. i really have great results with this recipe. well balanced coffee but for my taste a bit too much acidic taste. do u have a tipp for me what i can/should change? i use a rwanda bourbon.
Hmm I did this and I got 16.7% extraction 1.36% tds 200 brew water, 172gm beverage, 14gm dose. Grind 16 on encore. Using a Guatemala med roast. Might wana try a finer grind..
@@daviding78 I find that certain coffees perform better on different brewers. Why dont you try brewing something closer to a washed or natural process African coffee on the Kalita? Very light roast fruity acidic type and compare it to the brew of the v60. Maybe the Kalita can be your light roasted coffee pour over and the v60 your more traditional profile. (Not to suggest that the v60 cannot brew excellent exotic light roasts). I even find that different water working better for different brewing methods. For example, I use third wave water packets dissolved in distilled water on the v60 and Torch mountain dripper (similar to kalita with kalita papers). And I use those brewers for more light roasted coffees. The Chemex and french press I find perform better with darker roasted coffees using filtered tap water (the water where I live is hard but can be softened nicely a bit with a brita filter). Especially any coffee being mixed with dairy or sugar is much better like this too.
In general, the more you’re brewing, the longer the brew time should be, up to a maximum of 6 minutes for a litre or more. There’s a really good course on percolation brewing on barista hustle which outlines this.
Just tested this out and I think I went too coarse (Baratza Encore 18). The draw down finished around 1:40. I did notice more acidity and it was pleasant.
Hi Patrick, nice video! Have you ever used the Kalita Wave Tsubame?? Some people says that the brew is quite different form the regular Wave. It would be a nice video ;)
Would you recommend to get Glass Kalita over steel one? and they say Kalita gives a more body and more aftertaste cup compared to v60. So we as beginners, would you recommend getting one?
I have two of these 155 steel brewers and I need to use grind size almost as fine as for V60 compared to 185 glass and ceramic ones that need a medium grind setting.
Hey! I've played around on this front and I find anything above 22g for a 155 doesn't allow enough water to really produce a good cup, there's a great reddit post about Kalita's and the theory around optimal dosing where the user discovered 18g to be his starting point for beans.
Can you expand on the bit about more concentrated ratios needing faster brew vs. less concentrated needing slower brews? Wouldn't higher concentrated brews need more contact time with water to properly extract, or does this have to do with the level of water in the brewer pushing solubles through faster?
@@coffeewithapril If I am using the glass version of Kalita, should I grind finer? According to information from the Internet, water flows faster in them than in steel ones.
I tried this yesterday, but the water had stopped dripping at around 1:30-1:40. In your video, the water is still dripping at 2:00 In that case, should i grind finer so that the total brew time will be 2:00? I was using a medium-coarse grind btw.
Thank you for watching. Yes, try grinding finer. It's always different depending on what roasted coffee you are working with. How the coffee been roasted will change the flow-rate. The grind-size we are communicating in the videos are based on our roasted coffee.
Hi, my question is around the timing for bigger batch sizes. I'm going to double all your ratios as I like to brew about 400ml each day. When I do that what are the time markers I should be aware of? Should my coffee finish brewing at 2:00? Or will it take proportionally longer? Thanks!
Do you think these two methods (kalita & v60) may emphasize different flavors? Like one emphasizes more aroma, and another one emphasizes more body/aftertaste, etc.
What would this recipe look like on the 185? I've been using 18g to 300 with a grind size of 30 - 33 to get a brew time of 2:00. Any other recommendations?
Hey April Team! Is there a reason for no stirring or swirling of the brewer after the final pour in both this recipe & the v60? Would the coffee sticking to the sides of the filter be in less contact with the water and be less extracted?
Two main reasons: 1. kalita is a flat bottom brewer and coffee bed is much more uniform so extraction is more even than a pure cone shape (V60) 2. Just three holes mean much slower water flow and thus the coffee stays in contact with the water longer. This in the end means more extraction. Swirling or stirring aid by pushing the extraction (more turbulence = more dissolving action) but not necessary in this case. You can stirr but you'll severely alter your draw down time and of course your extraction. If you really want to improve your brews with any pour over method please consider gadgets to even out the pouring, like the Gabi dripper B or the melodrip. Any of these tools can make a huge difference in pouring uniformity, which is something desirable for consistency and flavor
Recently, I also found that high initial water temperature will result a higher acidity cup. My opinion is it happens due to over extraction when blooming process take place, because as far as I know acidity is extracted during the beginning of brewing process. Let alone, combined with as the water cool down, less extraction is happening in the later part of the brew to balance it out.
result in this recipe very bitter,why? change my grind size,ratio,temp,should be fix but no,i think bitternes in cup for total two pours,can i increase pouring pulse for better cup of coffee?
@@lihenow same here. I went to like 24 to 26, still nothing. Only thing I can think of is that their coffee is so light roasted that that is the issue. I have ordered coffee from a company I know roasts lighter than others to see if I can get those results. I know darker roasts do drain little faster and although the coffee I was using wasn't "dark" roast it's probably way darker due to them roasting so light there.
I've tried every Kalita Wave recipe I can find over the last few weeks and this one stands out as one of the easiest, most consistent and tastiest! A few observations:
- The first time I did this recipe I was blown away with the results, then over days I gradually started "improving" the recipe by adding swirls during the bloom and at the end, thinking this could only be a good thing, having a cleaner filter and flatter bed after drawdown. What actually happened was the results got far less tasty, less bright and were murky in look and flavour. It took me ages to figure out where I'd gone wrong and it was depressing to go from effortlessly delicious brews to sad, cloying and bitter ones, so please take this as a warning not to mess around with the steps Coffee with April have given in this recipe!
- If you use unbleached filters the brews come out with an almost sugary sweetness that is really addictive, though I'm sure not to everyone's taste.
- For the 185, I've found you can extend this recipe by keeping the same ratio (21g for a 300ml brew, 28g for 400ml) but coarsening the grind. I took the recommendations from another April video about extending brew recipes with their brewer and those work well - 32 clicks for a 300ml, 34 for 400ml. I've been using a 65ml bloom for the 300ml and 80 for the 400, then using the same continuous pour method though I'm still experimenting with the pour rates to get the clearest cups.
Hopefully this might save others some time and bad coffee in experimentation!
omg is this the real Nolly
Nolly, so nice to see you here !
@@polarnightaudio he is quite passionate about coffee
@@SergiuCrisan yup I figured that from his IG haha
Umm that sugary taste is the paper taste from the unbleached filter, I know cause I still have a bunch of unbleached filters I haven’t used in a while
I think this recipe is great, and aroma is so strong.
But I prefer it with 94 degree water for a bit more of the deeper flavour notes, balanced with acidity. And 18-21 clicks on the comandante c40.
Also, I use a kalita 155 glass, the draw down finishes at 2:00-2:05. That is with a nordic light roast (18 clicks for washed ethiopian).
I poured too agressively, but wow, my coffee really did taste a lot different than with multiple pour recipes. This recipe should be quite strong with the 1:14 ratio, but it is actually really friendly cup. I can definitely taste more acidity. I'm not quite sure yet I'm a fan of acidity, but it still is a tasty, friendly and certainly less harsh cup than with other recipes. Will definitely try this recipe again!
yeah this is a nice one!! thanks
Just tried this, this is a great recipe. Really really good result for me.
Hope i can try your coffee someday, nice sharing.
Terima kasih sudah berbagi cara seduh kopinya.
What would you classify as a bigger dose/smaller dose as mentioned at the beginning? Looking to buy a Kalita and normally brew 15-21 gram brews on V60. What would you recommend?
This recipe also works extremely well for the Kalita Hasami 101.
Great content! I'll try this out for my next brew.
Thanks for the great instruction! I use the small 155 kalita wave with 20g of coffee & i pour 50g every 30 sec until i reach 300g with a bloom of 50g/30sec.
i really have great results with this recipe. well balanced coffee but for my taste a bit too much acidic taste. do u have a tipp for me what i can/should change? i use a rwanda bourbon.
Hmm I did this and I got
16.7% extraction 1.36% tds
200 brew water, 172gm beverage, 14gm dose.
Grind 16 on encore.
Using a Guatemala med roast.
Might wana try a finer grind..
OK tried finer one click, end up 17.25% 1.45% Tds. Taste wise still not as good as my normal v60 method. Hmm
@@daviding78 I find that certain coffees perform better on different brewers. Why dont you try brewing something closer to a washed or natural process African coffee on the Kalita? Very light roast fruity acidic type and compare it to the brew of the v60.
Maybe the Kalita can be your light roasted coffee pour over and the v60 your more traditional profile. (Not to suggest that the v60 cannot brew excellent exotic light roasts).
I even find that different water working better for different brewing methods. For example, I use third wave water packets dissolved in distilled water on the v60 and Torch mountain dripper (similar to kalita with kalita papers). And I use those brewers for more light roasted coffees.
The Chemex and french press I find perform better with darker roasted coffees using filtered tap water (the water where I live is hard but can be softened nicely a bit with a brita filter). Especially any coffee being mixed with dairy or sugar is much better like this too.
Thanks for the video! If I were to do 2 cups (28 grams) on the glass kalita 185, how would I adjust the grind and to make it end at 2min?
In general, the more you’re brewing, the longer the brew time should be, up to a maximum of 6 minutes for a litre or more. There’s a really good course on percolation brewing on barista hustle which outlines this.
Just tested this out and I think I went too coarse (Baratza Encore 18). The draw down finished around 1:40. I did notice more acidity and it was pleasant.
Hi Patrick, nice video! Have you ever used the Kalita Wave Tsubame?? Some people says that the brew is quite different form the regular Wave. It would be a nice video ;)
Would you recommend to get Glass Kalita over steel one? and they say Kalita gives a more body and more aftertaste cup compared to v60. So we as beginners, would you recommend getting one?
I have two of these 155 steel brewers and I need to use grind size almost as fine as for V60 compared to 185 glass and ceramic ones that need a medium grind setting.
What is the maximum coffee dose you guys will brew in a 155 before moving up to the 185?
Hey! I've played around on this front and I find anything above 22g for a 155 doesn't allow enough water to really produce a good cup, there's a great reddit post about Kalita's and the theory around optimal dosing where the user discovered 18g to be his starting point for beans.
Tried this one using 30 click C40, taste more acidity compared to V60 method you guys used. not sure if it's under extracted, will try grind finer
Can you expand on the bit about more concentrated ratios needing faster brew vs. less concentrated needing slower brews? Wouldn't higher concentrated brews need more contact time with water to properly extract, or does this have to do with the level of water in the brewer pushing solubles through faster?
yup am waiting for this too
Looks like we wont be getting an insight :(
Hello , thank you for the video, i want to ask about the grind size , how many clicks on the Comandante?
We are between 30-34 clicks
Thanks alot
@@coffeewithapril Red Click or default Commandante clicks?
@@coffeewithapril If I am using the glass version of Kalita, should I grind finer? According to information from the Internet, water flows faster in them than in steel ones.
@@thealimustafa9119 default, the say on older comment
I tried this yesterday, but the water had stopped dripping at around 1:30-1:40. In your video, the water is still dripping at 2:00
In that case, should i grind finer so that the total brew time will be 2:00?
I was using a medium-coarse grind btw.
Thank you for watching. Yes, try grinding finer. It's always different depending on what roasted coffee you are working with. How the coffee been roasted will change the flow-rate. The grind-size we are communicating in the videos are based on our roasted coffee.
Hi, my question is around the timing for bigger batch sizes. I'm going to double all your ratios as I like to brew about 400ml each day. When I do that what are the time markers I should be aware of? Should my coffee finish brewing at 2:00? Or will it take proportionally longer? Thanks!
Will the brew time be the same if i double the ratio using the 185 Kalita
Do you think these two methods (kalita & v60) may emphasize different flavors? Like one emphasizes more aroma, and another one emphasizes more body/aftertaste, etc.
What would this recipe look like on the 185? I've been using 18g to 300 with a grind size of 30 - 33 to get a brew time of 2:00. Any other recommendations?
Grind on a Comandante for this one??
hello, how many clicks in comandante grinder
Hey April Team! Is there a reason for no stirring or swirling of the brewer after the final pour in both this recipe & the v60? Would the coffee sticking to the sides of the filter be in less contact with the water and be less extracted?
Two main reasons:
1. kalita is a flat bottom brewer and coffee bed is much more uniform so extraction is more even than a pure cone shape (V60)
2. Just three holes mean much slower water flow and thus the coffee stays in contact with the water longer. This in the end means more extraction. Swirling or stirring aid by pushing the extraction (more turbulence = more dissolving action) but not necessary in this case. You can stirr but you'll severely alter your draw down time and of course your extraction. If you really want to improve your brews with any pour over method please consider gadgets to even out the pouring, like the Gabi dripper B or the melodrip. Any of these tools can make a huge difference in pouring uniformity, which is something desirable for consistency and flavor
Hi, can I ask why would you recommend to brew faster if you are using a smaller coffee:water ratio?
We always recommend brewing between 2-3:00 regardless of ration using a manual brewer.
How many clicks on comandante did you use for courseness?
Hi, you said lower temp bring more acidity ? I always think higher temp bring more acidity, I probably was wrong. Thx.
Recently, I also found that high initial water temperature will result a higher acidity cup.
My opinion is it happens due to over extraction when blooming process take place, because as far as I know acidity is extracted during the beginning of brewing process. Let alone, combined with as the water cool down, less extraction is happening in the later part of the brew to balance it out.
How about your classic 2 pour recipe? 100grams first pour and 100grams 2nd pour. whats your thoughts about that recipe at this moment?
result in this recipe very bitter,why?
change my grind size,ratio,temp,should be fix but no,i think bitternes in cup for total two pours,can i increase pouring pulse for better cup of coffee?
Which grind Setting on EK43 would it be? (1-16)
Thank you!
What scale/timer is that? It's awesome.
Acaia, highly recommended.
confused about the brew time and ratio, so if i were to use 230 or 240g of water, my brew time should be longer? shorter?
same brew time, grind size matters more than the time
Which is the better dripper the 155 or 185?
We prefer the 185 but both are fine.
More coffee to water recommends faster brew time, but low ratio shorter brew time?
Something like that.
Hi any recipe for Kalita 185?😁
Out of all the recipes, this ome is the one that i cAnt replicate at allllllll. My brews draim like 30secs leaving me far off the mark lol. Oh well.
same here, hard to replicate. drain fast. I am using C40 30 click, may need to grind finer.
@@lihenow same here. I went to like 24 to 26, still nothing. Only thing I can think of is that their coffee is so light roasted that that is the issue. I have ordered coffee from a company I know roasts lighter than others to see if I can get those results. I know darker roasts do drain little faster and although the coffee I was using wasn't "dark" roast it's probably way darker due to them roasting so light there.
@@lihenow try 32 clicks, slower pour, and drop your water temp.
Hi, do u have a recipe for 185. I really enjoyed this recipe but I wanted to brew for a group of 4. If you do plz let me know. Thank you
How many clicks for this? :)
We are usually always between 30 - 34
Thanks!
@@coffeewithapril Regular or Redclix ?
@@goeftberg Regular, we don't use Redclix
Not a fan of grinds in my coffee. Rookie. Lol