Kalita Wave

How to Brew Rich, Refined Coffee in Less Than 4 Minutes

How to Brew with the Kalita Wave

The Kalita Wave brewer features a flat-bottom design punctuated by three small, evenly-space drip holes that help regulate extraction time, or how long your coffee mingles with the water that's extracting it. Used with their patented "Wave" filter, it offers a pour over experience that is simple in practice but allows endless depth of experimentation once you get used to it. This guide will show how to effortlessly take your drip coffee the next level with clarity and class.

What You Need

- Kalita Wave Brewer

- Kalita Wave Filter

- 430g (1.75 cups) Hot Water + 25g (3.5-ish tbsp) Coffee

- Brew vessel/mug

- A food or coffee scale

- A timer


Place the Kalita Wave filter in your brewer.

Rinse with hot water, pouring directly in the center of the filter. Then discard the rinse water.

Grind 25g of coffee medium-fine. Think sea salt.

Place the grounds in your filter. Tap to level.

Place your brewer & cup/vessel on a scale,tare to 0.

Start Timer

Pour 30g (1 oz) of water into the center of the ground coffee.


Pour water starting in the center of the grounds, slowly circling outward, then inward until the brewer is half full. When the water lowers to a quarter full, fill to halfway again, repeating until your scale reads 400g.

Total weight: 430g


Serve coffee once filter stops dripping.

Common Kalita Questions

My brew is taking longer than 3:30?

Try a coarser grind. Go finer for the opposite.

What coffee-to-water ratio should I use?

We use a 1:17 parts coffee for our Kalita brews. That's a bit more water compared to Chemex and Hario brews which we brew with a 1:15 ratio.

How fine should be grind be?

We describe the fine-ness of this coffee grind akin to sea salt, but not as fine as table salt. Fortunately, the Kalita's trio of drip holes help pace the flow of water through the coffee so there's a lot of leeway here to try different grind sizes.

What about water temperature?

We generally suggest 206 degrees fahrenheit for pour over brewing.