How to Best Perfect Your Pour Over.

Posted by Sextant Coffee on

How to Best Perfect Your Pour Over with your Kalita Wave.

The Pour over method. There’s no machine nor any electricity involved. Just you and a few simple tools. This simple experience gets you in tune with your coffee.

Step 1: Bring at least 600 grams (20 oz) of water to a boil.

Step 2: Grind 27.5 grams of Sextant coffee to a coarseness resembling sea salt. To enjoy the nuanced flavor of a single-origin coffee that is lightly roasted.

Step 3: Place a filter in the dripper.

We recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.

Step 4: Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on a carafe or cup, place this entire set-up onto a digital scale, and set it to zero.

Step 5: The first pour is known as the bloom pour. Saturate the dry grounds completely with 60g of hot water right off the boil in the first 10 seconds and allow it to bloom. Coffee degasses or “blooms” when it’s fresh–the coffee bed should rise up and bubble a bit. Give the coffee a stir with a spoon. This should take between 30-45 seconds.

You should pour in slow and steady spirals to keep things even. A gooseneck kettle really helps you with precision – avoid the light spots, go toward the dark.

At :45, pour water up to 200g in a spiral motion by 1:00. The spiral motion helps give you an even extraction and keeps everything integrated.

Step 6: Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. Pour small amounts (25-50g of water) periodically to hit 375g by 2:00. Submerging dark spots and avoiding light spots, slowly bring the water level to the top for an even extraction.


Step 7: As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour in additional water using the same pattern as the second pour. Your brew volume should reach approximately 300ml or about to the top of a 10oz mug at 2:45 to 3:00. Remove the Wave from the carafe or mug and set it in the sink for the rest of the water to drain through.

Step 8: When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Bringing the total up to 375 grams of water.

Step 9: Give coffee a swirl, Serve and Enjoy.

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