The Method of Filtering Coffee Using Kalita Wave

Modern design and a clean drink are some of the highlights of the Kalita Wave preparation method . The metal filter is beautiful and is a way to strain the coffee. In summary, it is a method that is very similar to the V60 and one of the favorites of baristas, as it brings peculiarities to the preparation.

In the cup, the delivery is a clean drink with evidenced sensorial notes, sweetness and remarkable flavor aspects in the beans. The format consists of a metal filter created in 1958 in Japan. Incidentally, the Japanese are protagonists and great inventors of coffee innovation.

This method quickly became the direct competitor of Hario (also Japanese). The Kalita Wave filter was born from the desire of a family business to bring diversity to the market. Like Hario, Kalita Co. was idealized from the sales volume of the German Melitta.

Focus on coffee quality

At that time, the world was already starting to consume coffee based on quality, changing levels and bringing the well-known Third Wave of Coffee. Therefore, the design was thought to provide an extraction in the paper filter that generates the purity of a filtered coffee in the infusion format.

This coffee filter is used in the support with a cone shape and internal elevations linked to the extraction. Already at the bottom of the filter, there are three small holes and about 20 internal waves, hence the use of Wave (“wave” in English) in the name. The method consists of making the coffee powder stay longer in contact with the hot water and, consequently, enhancing its sensorial aspect.

The Kalita Wave method and the preparation of the drink

Kalita Wave in stainless steel can have strainer formats in sizes 155 and 185. It is also possible to find filters made of ceramic and glass. Each of them generates a distinct coffee profile:

  • Kalita coffee in the stainless steel filter is more resistant, and the holes in the bottom fit well together. Additionally, steel can add a metallic-like flavor to the drink;
  • in the case of glass, the idealization is much simpler, and the holes are not very aligned, which interferes with the quality of the coffee;
  • the ceramic one retains more heat and has very high durability.

Differences in Hario V60 and Kalita Wave

Despite the aesthetic similarity, the Hario V60 has a larger hole at the bottom, which speeds up coffee extraction. The Kalita Wave filter has more holes, but smaller, so the passage of coffee is a little slower and the infusion time is longer.

Obviously, the extraction time does not compare to the best espresso machine under 300 French press and the Aeropress. This brings less intensity to the drink, as well as not delivering a bitter aftertaste in the cup. However, the body is denser (the one that fills the whole mouth) in Kalita, since the amount of water used is smaller in relation to the preparation method in Hario.

Even so, for preparation in the Kalita Wave filter, it is important to understand the timing of coffee, that is, to analyze the ideal time for extraction. The result is the famous clean cup idolized by all baristas, but achieving it is no simple task.

The perfect cup and way to make coffee in the Kalita Wave filter

Therefore, with patience and constancy, it is possible to understand the steps of preparation. There are three important factors for the result, among them: grinding, water temperature and extraction time. The purity of the water is also an essential point.

Ideally, the liquid should be at 96ÂșC and, for those who don’t have a thermometer, the solution is to turn off the heat as soon as the balls rise. In addition, the amount of powder must be calculated according to the water used.

Preparation steps in Kalita Wave

According to our research, for every 20 g (two full tablespoons) of coffee, we use 290 to 320 ml of water. Filter slowly and use the timer to control the sensory aspects delivered in the coffee.

However, to guarantee the quality of the drink, the selection of grains is essential. The super special coffee has natural sweetness, balanced acidity and aspects that can be enhanced according to the chosen method.

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