Our Method
- Rinse Kalita filter to eliminate paper taste – pour out rinse water.
- Add 18g of freshly ground coffee (grind size should be the consistency of table salt). Zero scale.
- Gently pour 50g of water just off boil onto the coffee bed to form the bloom, ensuring full saturation. Do not pour down the edges of filter.
- Wait 20 seconds - a great time to smell the bloom!
- At 20 seconds, begin series of five - 25g pulse pours every 10 seconds. A second bloom will slowly rise to peak, then flatten around 50 seconds and 150g.
- Subsequent pours should maintain the level of the second bloom for the rest of the brew. Continue second series of six 20g pulse pours in center of bed at 10 second intervals for 1 minute. Maintain top layer of coffee bed as long as possible allowing bed to gently rise and fall until 285g (gentle pours allow gravity to be the force of the extraction, pulling water evenly through entire coffee bed).
- Finish pouring with 20g pour ~2:10 seconds, sinking any remaining crust from bloom. Draw down should take 20-30 seconds.