Pour-over coffee is one of the purest and most enjoyable ways to prepare specialty coffee, giving you complete control over extraction to bring out the natural flavors of the beans. Among pour-over filters, the Kalita Wave stands out as a favorite for many because it's more forgiving of mistakes than the conical V60. Its flat-base design and "waves" ensure an even water flow, producing a clean, sweet, and well-balanced cup with good body and minimal sediment. In this detailed article from Coffee Luxury , we'll explain step-by-step how to brew pour-over coffee using genuine Kalita filters, focusing on the two most popular sizes (155 and 185). We'll cover practical tips, common mistakes, and recommended recipes. The goal is educational, to help you achieve professional results at home or in a café.
Why is Kalita Wave ideal for drip coffee?
The Kalita features three small drainage holes in its flat base, which slightly slows the flow and allows for better extraction without the need for a complicated pouring technique. The original paper filters (white or brown) are made in Japan from high-quality wood pulp and are bleached with oxygen for a neutral taste. This makes them suitable for both beginners and professionals, especially with medium and light roasts.
The two main sizes:
- Kalita Wave 155 : Ideal for 1-2 cups (12-22g coffee doses, 180-350ml yield). Suitable for everyday single brewing.
- Kalita Wave 185 : Ideal for 2-4 cups (20-35g servings, 300-600ml yield). Most popular for family gatherings or small cafes.
Tip: Choose 155 for doses under 20 grams, and 185 for larger doses to get an even coffee layer and better flow.
Tools and components needed
- Kalita Wave funnel (155 or 185) made of glass, steel, or porcelain.
- Original Kalita filters (same size).
- A precise digital scale with a timer.
- A gooseneck kettle for controlling the pouring.
- Freshly ground coffee (medium coarse, like the size of beach sand).
- Filtered water (ideal ratio 1:15 to 1:17).
- A serving bowl or carafe.
Steps for preparing Kalita drip coffee (basic recipe for Kalita 185)
Basic recipe (for approximately two cups – 300-350 ml):
- 20 grams of coffee.
- 320-340 grams of water (ratio 1:16-1:17).
- Water temperature: 92-96 degrees Celsius.
- Total time: 3-4 minutes.
Detailed steps:
- Filter preparation and heating (pre-rinse): Place the filter inside the Kalita funnel, then slowly pour hot water over it to rinse it thoroughly. This removes any papery taste and heats the funnel and bowl. Empty the hot water from the bowl. Tip: In the Kalita, keep the waves straight and do not press them down.
- Grinding and adding the coffee: Grind 20 grams of freshly ground coffee to a medium grind (closer to coarse salt). Pour the ground coffee into the filter and gently shake the funnel to level the surface (flat bed). Common mistake: Grinding too finely can cause clogging and slow flow.
- Bloom (swelling – 0:00 to 0:45 seconds): Place the funnel on the scale and start the timer. Pour 50-60 grams of hot water in a circular, center-pounding motion to thoroughly moisten the coffee. Wait 30-45 seconds until carbon dioxide is released (you will see bubbles). The secret to success: Bloom improves extraction and reduces bitterness.
- Main pouring (multiple stages): Pour the remaining water in stages (pulse pouring) with slow circular movements from the center outwards and then back again, taking care to cover all the coffee without pouring directly onto the walls of the filter.
- At minute 0:45: Pour until the total reaches 150-180 grams.
- At approximately 1:30: Pour in the remaining water until you have 320-340 grams. Keep the water level below the top edge. Kalita tip: The flat design makes pouring easier – focus on consistency, not speed.
- Wait and Drain (Drawdown): Allow the water to drain completely (usually 2:30-3:30 minutes total). If it takes longer than 4 minutes, grind slightly coarser next time. Remove the funnel immediately after draining to avoid over-extraction.
- Serving: Gently invert the glass and serve immediately. Enjoy clean, sweet flavors with balanced acidity.
Different recipes depending on size and purpose
- For Kalita 155 (single serving): 15-18 grams of coffee to 240-280 ml of water. Use a smaller pouring step to avoid clogging.
- For Batch Brewing (larger batches in the cafe): Use 185 with 28-32 grams of coffee to 450-500 ml of water.
- For iced coffee (Iced Pour Over): Prepare hot coffee and then pour over ice.
Common mistakes and how to avoid them
- Very slow flow: coarser grinding or better rinsing.
- Bland taste: Increase the dose or decrease the water.
- Bitter taste: too high temperature or long draining time.
- Channeling (uneven flow): Shake the coffee well to level the surface.
Professional tips for better results
- Always use filtered water.
- Try different temperatures depending on the type of coffee (higher for dark, lower for light).
- Record your recipes for repetition.
- Rinse the filter thoroughly, especially the brown type.
Frequently asked questions about preparing coffee with Kalita filters
- What is the difference between Kalita 155 and 185? 155 is for small doses (1-2 cups), 185 is for larger doses and flexibility.
- What is the ideal grind size? Medium (like beach sand) – coarser than V60.
- Do I need to rinse the filter? Yes, it is necessary to remove the papery taste.
- What is the total time? 3-4 minutes for balanced results.
- Is light roast coffee suitable? Yes, it gives clean fruity flavors.
At Luxury Coffee , we offer the finest specialty coffee equipment, including genuine Kalita Wave funnels (155 and 185) in all materials, and genuine 100% Kalita paper filters in economical quantities. Whether you're brewing daily drip coffee at home or serving it to guests, you'll find everything you need, from scales and kettles to freshly brewed coffee, to achieve the best results.