Brewing Guide: Pourover

Kalita Wave (left) and Hario V60 (right)

For Hario V60 / Kalita Wave Models

These are similar devices that produce subtle flavor differences. V60 is a little brighter, and better for lighter roasts, whereas coffee from the Wave is more rounded.

You will need:

  • Kitchen scale
  • Timer
  • 22 grams of normal grind coffee
  • 355 mL water

Step 1:

Heat the water to 205 degrees F in a goosneck kettle, or simply bring water to a boil and allow it to sit for 30 seconds.

Step 2:

Place brewer on your mug, and both on the scale. Rinse the filter with hot water to remove the papery taste. Add coffee and zero the scale.

Step 3:

Start timer and pour 60 grams of water over the entire bed of coffee to bloom. Stir to thoroughly wet the coffee grounds.

Step 4:

After 30 seconds, slowly pour 100 grams of water in, starting in the middle and moving outward in concentric circles, ending at the edges. Make sure you pour slow and your circles are even. When the water drains, your bed of coffee should lay flat, not concave, as shown below.

Pouring water evenly will produce a flat bed (left), whereas pouring directly into the center produces a concave bed and a bitter taste (right)

Step 5:

At 1 minute, pour in more water to reach 250 grams.

Step 6:

At 1:30, pour in more water to reach 355 grams. After it drains slightly, gently swirl/shake the brewer to settle the coffee bed for even extraction. Water should disappear entirely at 2:30 - 2:45 (if not, adjust grind). Stir before drinking.