The Kalita Wave Dripper is a hand filter from the Japanese manufacturer Kalita. You can use the filter to prepare an aromatic coffee without a skillful pouring technique. The wave-like shape of the filter paper allows the coffee to flow off evenly and constantly. So there are no coffee grounds left on the edge of the filter.
We tested the stainless steel version # 185 for 2-4 cups and wrote a short guide on how you can get the maximum taste with the Kalita Wave Dripper.
Kalita Wave Dripper: Innovation from Japan
Anyone who has ever been to Japan knows that the Japanese have a very exciting and innovative coffee culture. The Japanese not only invented the V60 hand filter but also developed the Kalita Wave Dripper. The Kalita company was founded in 1959 and, in addition to filter holders, also sells coffee grinders, cold brew towers, glass jugs, wave pot kettles, and cups.
How is the Kalita Wave Dripper constructed?
The Kalita Wave Dripper is made of high-quality stainless steel. The handle is made of dark melamine resin, which does not heat up when infused with hot water. The filter holder has a flat bottom with three small holes. The flat bottom in the filter ensures less turbulence than can sometimes be the case with conical filters. Channeling, the rushing through of hot water on just a few channels does not take place. This enables a particularly uniform extraction.
Where does the name “Wave” come from?
20 waves are incorporated into the filter paper of the Kalita Wave Dripper. These ensure that the water has fewer points of contact with the stainless steel filter during the infusion. So less heat is lost. The wave construction has another advantage: The filter paper is always at a distance from the filter wall – so the water can run off more easily. This achieves an effect similar to that of the Hario V60 filter and its inclined ribs.
How does coffee taste with the Kalita Wave?
A filter is used in the Kalita Wave. The coffee, therefore, tastes “clean”, i.e. free of coffee particles, because these are filtered out. The coffee often has a reddish tint.
Which aromas coffee tastes like with the Kalita Wave depends of course on the coffee beans you are using. If you like very acidic and citrus-like flavors, then we recommend coffee from East Africa (e.g. from Ethiopia or Kenya).
Due to the construction and the wave-like shape of the filter, the coffee with the Kalita Wave tastes similar to the Hario V60. For us, the Kalita Wave is next to the V60, the perfect hand filter for light filter coffee roasts with floral and fruity aromas.
Kalita Wave Dripper 185 preparation – step by step instructions
Our Kalita Wave recipe: We pour 500 ml of water onto 32.5 g of freshly ground coffee beans. The grind should be medium to coarse, a little finer than with the Chemex. We pour 500 ml of water completely within approx. 2 min 30 seconds. The extraction should be finished after approx. 3 min 30 seconds at the latest.
Step 1: Weigh the coffee beans
For 500 ml of water, we recommend using 32.5 g of coffee.
Moisten the paper filter. Place the paper filter in the Kalita Wave Dripper and moisten it with hot water so that the flavors in the paper are removed.
Step 3: Put the coffee grounds into the filter.
Grind the coffee beans just before brewing (medium to coarse grind) and put the coffee grounds into the paper filter.
Step 4: Moisten the ground coffee
The ground coffee is moistened with hot water (92 – 94 ° Celsius). You should pour about twice as much water on the coffee as the weight of the powder (with 32.5 g of ground coffee, about 65 g of water).
Step 5: 30 seconds “Blooming”
In the blooming phase, the ground coffee swells (“blossoms”). This causes carbon dioxide to escape from the coffee. The finished coffee will later taste softer and fuller. If the coffee does not swell, this is a sign that the coffee is no longer fresh.
Step 6: Add more water
After the 30-second blooming phase, you need to add more water. It is best to always pour directly onto the coffee using a thin stream of water in slow circular movements. You should pour all of the coffee carefully and evenly. Do not pour onto the filter walls as this will cause water to pass the coffee powder without extracting coffee.
Step 7: Swivel the filter holder
When you have poured water up to 2-3 cm below the edge of the filter, you can swivel the filter slightly. Pivoting it prevents ground coffee residues from sticking to the edge.
Step 8: Regularly
top up with water and swirl the filter. The coffee-water solution is kept at the right level by regular topping up with slow, even circular movements. After pouring, swivel the filter holder slightly. This process is repeated until the required amount of water (here: 500 ml) is reached.
Step 9: extraction finished
When you have poured 500 ml of water in 2 – 3 minutes, the coffee extraction should be finished. The remaining coffee grounds should look dry and the surface should be relatively flat.
Step 10: Stir
Before drinking, stir the coffee briefly or swivel the coffee pot.
Step 11: Pour in and let cool down briefly
Now you can pour your freshly prepared Kalita Wave coffee. It is best to wait a moment before you drink so that the fine fruit acids will come out better.
Kalita Wave: stainless steel, ceramic, copper, or glass?
You can buy the Kalita Wave Dripper in different versions. It is available in glass, ceramic, stainless steel, or copper. We opted for the Kalita Wave Dripper made of stainless steel because the material is robust and light – the robustness has paid off, especially when traveling. The Kalita Wave Dripper made of copper looks impressive but is relatively expensive at over $ 120.
Coffee from Kalita Wave Dripper not only tastes great, but the preparation is also something very special because the preparation is comparable to a Japanese tea ceremony. Only a few preparation methods have a meditative aspect comparable to that of the Kalita Wave Dripper method.
What do you say about the Kalita Wave coffee? Let us know what you think as a comment below.