Can Coffee Taste As Good As It Smells?

Does coffee smell better than it tastes to you? This is a common experience for everyone who drinks coffee, whether they love coffee or not. I always think about walking down the aisle at a grocery store and taking in that rich full sweet coffee aroma…the thing about that is I definitely know those coffees don’t taste great.

Kalita Wave Brewing

How to Brew Kalita Wave – The Coffee Lovers Definitive Guide

[dropcap]T[/dropcap]he Kalita Wave has fast become my favorite and preferred method of hand brewing my coffee. Not only does the Wave produce a rich and well rounded flavored cup of coffee, but it does so with such an incredible ease of use. If I want to, I can get really into the techniques of my Kalita and play around with variables. But, first thing in the morning I need a brew method that takes little brain power and coordination.

The Kalita Wave is the sweet-spot for me. You can be as imprecise as simply adding your coffee, and pouring your water until done. You'll still get one of the best cups of coffee you can make (provided you follow standard ratio guidelines).

Without further ado, let us dive into making a great Kalita Wave – along with some tidbits and advanced brewing tips.

Brewing on the wave

The Kalita Wave comes in two sizes, labeled the 185 and the 155. For my brewing guidelines here, I will be advising you on the 185 Kalita Wave. Since you can brew as little as a cup on the 185, I don’t see a reason to get the 155, as the 185 will give you the versatility to brew more. Be mindful that you will need to get the special Kalita Wave filters associated with the appropriate size.

Step By Step – Brewing On the Kalita Wave

Step 1: Setup.

All you need to do is set up the vessel you are going to brew in, sit the Wave holder on top, and then add your filter. Kalita Wave paper filters are thin enough that they don’t need to be rinsed. If you do wish to rinse, it is best to do so by pouring slowly, directly into the middle, and not along the waved edges as you will deform the filter shape.

Kalita Wave Brewing on an Acaia Scale

Also, set your water to heat at this point. If you are inclined to measure the temperature of your water, aim for 202-205 degrees. Otherwise simply boil a kettle and then set it off the heat for a moment. You really don't need to worry about “burning” your coffee in pour-over methods, but you also don't want the water dropping below 202 degrees.

As always, it is recommended that you use filtered water.

Step 2: Grind and add your coffee.

Recommended range of 24-32 grams of coffee.

Grind size in brewing is an important consideration. The standard approach for Kalita Wave is to grind medium, and then adjust from there. The wave does give you some ability to manipulate the grind size for a different effect, but that ability is limited by the geometry of the brewer. In other pour-over brewers, like the V60, you can use the size of the grinds to change the rate of flow of water going through the grounds. This influences extraction of the taste and aroma compounds in the coffee.

Coffee Grind Size for the Kalita Wave

Finer grind means more surface area for the coffee to be extracted by the water. Start with a medium grind, and then figure out if you wish to adjust the strength of flavor (increase the flavor intensity by grinding finer). Changing the grind size will affect multiple taste factors, so it’s best to not change anything else while fiddling with your grind size.

The ratio of course also makes an impact. For the Kalita Wave I enjoy a 15:1 – 16:1 ratio. That’s water:coffee. So for every gram of coffee I use, I’ll add 15-16 grams of water. Doing your entire brew on a scale makes everything simple.

I find that the 185 Kalita Wave brews very well between 24-32 grams of coffee. I’ve gone down to 14 grams and up to 36 with no problems as well. Note, at the extremes you have brewing dynamic challenges due to the amount of space available.

Step 3: Beginning the Brew – The Bloom. 

Add 1:1 water:coffee, and let sit for 30 seconds (or see advanced note)

The Bloom is the common practice of adding just enough water to wet the grounds. The dry coffee absorbs water, expels c02 and the bed rises (‘blooming’). There is not much science to support this having an effect on brewing. I personally observe more flavorful brews when I allow the coffee time to bloom. The logical conclusion is that the expelling gas can interfere with the even extraction of coffee.

My typical practice for a bloom involves letting the coffee to sit and ‘bloom’ for about 30 seconds after adding the initial water. Usually instead of timing though, I’ll just watch the coffee bed. As it’s blooming, you’ll see the coffee swell, and then bubbles will come up and pop through the surface. That may happen for a short period. Eventually (usually after about 30 seconds), the last bit of C02 will release and then coffee bed will relax down.  At this point is when I continue brewing.

Advanced Bloom Tip:

I have discovered when using the Kalita Wave that extending the bloom time dramatically can provide some interesting results. By accident one morning while preparing my coffee, I became distracted working on something else. 5 minutes later, I realized I never finished brewing my coffee, and had just left it to bloom. In a rush, I quickly finished my brew. Upon tasting the result, I was surprised to see more brightness and a bit more richness out of the cup than usual.

I can’t tell you why I get that result. This long bloom technique isn't something I always do – though I’ll always do some kind of bloom, it’s usually in the 30-second range. Just to test, on occasion I won't bloom. The taste result is always more enjoyable with some kind of bloom (whether it’s sweeter, richer, brighter, or just with more clarity).

Step 4: The Brew

At this point, you simply pour in the rest of your water. Depending on how much ground coffee you use will dictate how much water you brew with, and approximately how you add the water. If I’m doing my regular brew of 32 grams of coffee, I’ll fill the wave up to about 1 cm from the top of the filter, then let it drip down a bit, then add more. I’ll continue this until I’ve added all my water (for 32 grams of coffee, about 480-500 grams of water).

Many Kalita Wave recipes will call for incremental, or pulse pouring methods.  I’ve experimented with a lot, and the only thing I’ve found to be a universal statement is that pouring gently is better. If you pour one long slow circular pour, that’s fine. But you can also fill up to a certain spot, wait for the water level to drop, fill again, etc until your each your goal grams.  Either way, as long as you pour gently, you’ll get a better result.  I’ve seen very amazingly done Kalita Waves where the barista poured steadily smack in the middle, no circulation.

Pouring water into the brewer

Why does the way you add water to the brewer have a smaller effect in the Wave? My assumption is that the flat bottom and multiple drain holes mean the dispersion of water in the brew area is irrelevant. What matters is getting the water in there gently.

Advanced Wave Brewing Tip:

One thing you may find is that grinds get stuck in the waves around the edges. The way I used to handle this is to pour a few rounds around the edges to pour down those grounds. I believe this is a mistake. Unfortunately, a lot of the water you pour in that case just ends up down the sides and doesn’t extract coffee. But it’s still best to get those grinds down as much as you can.

Spin the brewer

Velton (of Velton’s Coffee, featured in early Coffee Lovers Boxes), showed me a simple technique. Physically gently swirl the brew cone in circles to sweep the grinds down out of the waves with the water. Not only is it effective in getting all the grounds down into the water and brewing, but I believe I get a more enjoyable brew when doing that.

Step 5: Wait and Enjoy.

Approximate brew time of 3:30.

Once you’ve added all your water, you just need to wait for the wave to finish dripping down. Your full brew time – of water in contact with the grounds – will probably be in the 3:30 range. I personally don’t measure my time anymore, though if I felt a need to troubleshoot my brewing technique, I would start doing that again.

A quick note on your kettle: You can certainly brew with a tea kettle, but you may find the short wide mouth makes pouring into the wave gently a bit difficult. Do yourself a favor and get a gooseneck kettle (for all things kettle related, not just coffee, I now prefer a gooseneck for ease of handling and pouring). I do believe that the slower more precise pour of the gooseneck adds to the clarity and richness of coffee brewed in a Kalita Wave.

Consider picking up a Stagg Pour-Over Kettle for the best experience and results.

Final Thoughts

What makes the Kalita Wave unique?  “More full and even extraction” is the general claim you’ll find. It’s difficult to show you exactly how that’s the case. Here are the main differences and how they probably result in that claim.

The Wave’s flat bottom and 3 small drain holes result in a different behavior of the water than a typical cone-shaped brewer.  Water won’t ‘channel’ in the Kalita Wave. As water flows through the whole ground bed it will find the path of least resistance and flow more through certain spots in the coffee. This is called channeling, and it results in some of the grounds being extracted more than others.  Since the flow in the Kalita is restricted and not focused in a cone, the water sits longer, brews, and then eventually drips out after being filtered.

Metal Wave - 3 holes

The waved filters hold most of the brew off the sides of the brewer. This results in less heat transfer between the brewer and the coffee. It also allows more horizontal space for the expansion of the coffee – which supposedly aids in extraction. The filter paper is also thinner than most – this may result in more tastes ending up in your cup.

If you hand brew at home, I highly recommend grabbing a Kalita Wave and enjoy the results.

Bean Box

Bean Box – Exploring Coffee With a Subscription Box

[dropcap]I[/dropcap]’m addicted to trying new coffees. It’s not the coffee itself, or the caffeine. It’s that coffee has so much uniqueness to it, I can try something different every single day for the rest of my life and probably never have two coffees exactly the same.

This is part of the reason I like small manual brewing methods, and grinding my own coffee fresh at home, because they give me the ability to get the most out of the taste in my coffee, and to see the differences from one coffee to the next.

This is also why on occasion I really enjoy big shifts in the kinds of coffee I drink. I usually say I don’t like dark roasts, but on occasion, I find them super satisfying. The same for particular tastes… Usually, I like a coffee that has deep chocolate and rich fruit sugar (Yemen tends to hit the nail on the head for me) – but sometimes I find exploring earthy and woody flavors deeply satisfying.

The challenge in enjoying this kind of experience is getting your hands on all these different coffees and exploring like that. I’m at a bit of an advantage, seeing as I publish a magazine about coffee and share coffees with the world, it’s easy for me to get my hands on a wide variety.

For the normal coffee drinker, I love BeanBox.

Bean Box Coffee Sampler - Coffee Subscription - Beanbox

*Grab Yourself a Bean Box Subscription and Explore Great Coffee

I actually have had the privilege of knowing the guys who started BeanBox from the very beginning. They started just down the street from Conduit Coffee, and actually came on the Coffee Lovers Radio early on.

Since then they have grown significantly and provide a really fantastic experience connecting people with the best coffee from Seattle and the surrounding regions. You can really explore a good depth of coffee experience through their coffee boxes.

I reviewed one of their boxes in a Coffee Lovers TV episode. Better than me explaining in a long article, just watch and see what drinking through one of their boxes is actually like.

Then go get a BeanBox for yourself

Strong Coffee – What Is It?

[dropcap]D[/dropcap]o you want to make your coffee stronger?
Do you want the strongest coffee in the world? Do you think your coffee is weak?

The idea of “strong” coffee is probably the most culturally communicated desire. “How do you like your coffee?” “Strong, and black.” “I don’t care how you make the coffee as long as it’s strong!” And of course the bevy of businesses representing ‘the strongest coffee.’ It’s one of the most demanded things by coffee drinkers everywhere. Yet, there’s seemingly no consistent (or accurate) connection to reality when it comes to individuals knowing what ‘strong coffee’ really is.

Cupping Coffee

The Daunting Unapproachability of Cupping Coffee

TSSSTTTTFFFFFTTTTTTT Imagine the nails on the chalkboard version of slurping. It dives deep past your ears, piercing into your brain. By reflex, I squeeze my eyes shut and grimace. “Good heavens.”  I expressed loudly. “Yea…sorry.” *TSSSSFFFFTTTSSSSSFFFFF* “I’m even keeping it quiet.” Andrew responded, with a smirk. I was cupping coffee, …

Read more …

You Don’t Grind Your Coffee Fresh? – Do This…

One of the most common questions I receive is ‘how can I brew better coffee at home.’

Considering the vast array of variables involved, this is a somewhat loaded question.  Given all the possibilities, I’ve found there is one answer than can be universally given before any other.

Grind your coffee fresh.

By that I mean, grind your coffee right before you brew – ideally within minutes.

To solidify the importance of this point, we performed a grind time test.  We took one bag of coffee split into 6 different segments. Each was ground at a different times before brewing – 7 days out, 3 days out, 1 day out, 8 hours before, 1 hour before, 1 minute before.

We discovered that the batches ground 1+ days out all tasted roughly the same, and could be described as muted and dull compared to the freshly ground and brewed batch.  The two ground the same day, but 1-8 hours before, exhibited extra bitter and undesirable flavors, in addition to having the good flavors being muted.

The conclusion is simple – if you don’t grind right before you brew, you will lose a vast amount of vibrancy and flavor in your cup (and you will lose it fast).

So I preach this one simple thing – grind your coffee right before you brew.  AND, it honestly doesn’t matter what grinder you have to start.

Yes, much of the coffee loving experts out there will chastise me for saying this – but if you don’t have a grinder, a cheap blade spice grinder will do just fine.  It’s better than grinding your coffee in advance, hands down (just realize, getting a higher end burr grinder can make a world of difference going up to the next level).

BUT – you don't need to go with a blade grinder just to spend less. There are some excellent hand crank burr grinders available.

I’ve always been a fan of hand crank burr grinders – due to their portability, their relative quietness level, and the quality of grind I get for the price.

So I was happy to see this new hand grinder pop up – the folks at AFL Coffee sent me one of their grinders to try out.  Those of you on our email newsletter will have already received a couple emails about this grinder – they have set up a special promotion so you can get it for just $6.

Use this promo code during checkout: TKUG9PCC

Get it here: AFL Coffee Grinder

I’ll say this flat out right now – if you don’t have a coffee grinder at home, drop what you are doing (ie, stop reading this), and go get this grinder.  You won’t find a better grinder at that price.

Hand Coffee Grinder - Coffee MagazineThose of you who are familiar with the Porlex will see the immediate similarities – however it’s a bit unfair to compare the two (the Porlex retails at almost double the price).  Here, I want to just talk about the AFL Coffee Hand Grinder by itself.

Pros:  It has pretty good quality ceramic burrs. Though – and this is the only time I’ll compare to the porlex – the inner burr appears a bit dull. That might account for some of the greater grind size variation that I mention below.

It is relatively simple to adjust grind size, though as with any hand grinder it’s a bit of trial and error. Once you figure out the correct setting for your needs, it’s fairly easy to adjust (and get back to that setting after cleaning).

You can grind a pretty good amount at once (35-45 grams depending on the coffee). It’s portable – the narrow bodied design makes it a bit easier to shove into a backpack or breifcase if you want to keep a grinder with you on the move.  It also comes with a brush for easier cleaning (I actually really appreciate this), and a nice pouch for carrying everything.

Hand Coffee Grinder - Coffee Magazine

Cons: This grinder has a lot of parts, including small ones – When I first picked up the grinder I took it apart, and nearly broke it putting it back together (when you re-apply the cap after adding coffee, do not push the cap down with any pressure. If the cap gets stuck for you, like it did for me, you will need to take apart everything starting with the burr, and pull the central pin/axis out).

It appears to have a notable grind size variation particularly at coarser grind (however, this is common amongst hand grinders). It is difficult to grip – the outside is smooth, and I found it annoying to grip and turn the handle sometimes because the whole thing would just spin in my alternate hand.

Hand Coffee Grinder - Coarse Grind - Coffee Magazine
Coarser Grind
Hand Coffee Grinder - Finer Grind - Coffee Magazine
Finer Grind

The grind size variation becomes less of an issue when you grind finer.  This makes the grinder perfect for the Aeropress and most drip grinds.  You may run into challenges when using the Chemex and French Press, as they necessitate a coarser grind (typically) – and the coarser grind on this grinder will result in a larger variation in grind size (meaning, you will have some part of your coffee overextracting more often).  I’ve been using this with my Aeropress for several mornings and have been pleased with the results.

There’s one more possible problem – the outside burr can’t be removed from the housing. So while you can clean the actual burrs, it’s likely over time grounds will get stuck between the outside burr and the housing – and you can’t clean that.  It also makes drying the grinder after washing take a bit longer.

Hand Coffee Grinder - Coffee Magazine

It’s quite simple – if you don’t have a grinder at home, get this.  If you use an electric blade grinder, get this, and discover the difference in your brew that a burr grinder can produce.

For a limited time, you can get this grinder for just $6 – all AFL asks is that you write a review for their grinder on Amazon.

Take this code: TKUG9PCC

Get the grinder here (use the code during checkout):  AFL Coffee Grinder