Written by Alex
Boil the kettle. We recommend clean, filtered water with a mineral hardness between 50 - 175ppm. Whilst you’re waiting, weigh out and grind 18g of coffee on a medium grind.
Place filter inside Kalita and rinse with hot water, removing any papery taste and preheating your equipment. Discard rinsing water. Boil the kettle again.
Pour ground coffee into the filter, shaking gently to level.
Start your timer and pour 55g of water onto the coffee. The bed of coffee will bubble; this is known as the bloom. Swirl the slurry of coffee and water to wet all grounds thoroughly.
At 30 seconds, continue pouring water up to 200g. Try pouring in a steady, clockwise motion, spiralling out to the filter edge and back.
When you reach 200g, continue pouring gently in the centre of the Kalita until you reach 300g. You should aim to finish pouring around 1 minute 15 seconds. Swirl the Kalita gently to create an even coffee bed. Your brew is complete when the coffee bed is dry, concluding around 3:00.
Enjoy your tasty brew.