The kalita wave wave filter cup, the runner-up in WBC contest, teaches how to choose Kalita155 and 185s.

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Advantages and disadvantages of Kalita Wave wave cup coffee filter cup perfect use of cake cup

Mikaela Wallgren is the runner-up in the 2016 World Cooking Championship (World Brewers Cup). Although she represents Finland, she works in The Coffee Collective (TCC), Copenhagen, Denmark, using the Kenyan Kieni, a stunning Kenyan coffee used at the TCC bar. The hand filter cup she used in the competition is Kalita's 155wave filter cup, and recently shared in the magazine how to use Kalita waves to make a good cup of coffee at home.

Equipment to be prepared

Kalita wave filter cup (wave dripper 155), larger wave 185 is also possible.

Wave filter paper (wave filter) for wave filter cup

Hand punch pot (temperature can be controlled is fine)

Electronic scale

timer

Bean grinder or manual bean mill

Of course, the most important thing is to have a good coffee!

Grinding

In the end, how thick and fine the hand-made grinding should be, how many times it must be tried depends on the cooked flavor. Kenya is quite easy to extract, and if it is boiled Keini, the scale can be a little thicker than in other producing areas. Compared to the World Championship, Michaela uses a sieve to sift out the fine powder to make the particle size more uniform, but there is no need to do so at home.

Water-powder ratio

In the competition, she uses a wave 155 filter cup with 15g powder and 250g water. If you use wave 185 with larger capacity at home, you can increase the amount of powder and water in an equal proportion.

Wet filter paper

Michaela suggests rinse the filter paper before cooking to remove the smell of the paper, heat the filter cup, then pour out the water, and then put the filter cup and the pot on the electronic scale to zero. Put the ground coffee in the filter cup to see if the weight is indeed 15g, and if the weight is correct, return to zero again

Stew and steam

Michaela uses a water temperature of 96 degrees Celsius, or turn off the heat after boiling for 30 seconds, first add 30g of water, quickly but evenly sprinkle it on the coffee powder, and start the clock. This step is called bloom, which can make the coffee exhale and extract better. The steaming time is 30 seconds.

Brewing and cooking

Michaela prefers the Kalita 155miniature filter cup. Most people may use a larger 185at home. It doesn't matter, the technique is exactly the same. After stewing for 30 seconds, add water again, inject water slowly, keep the coffee in a circle and keep the coffee moving, so that compared with stopping after water injection, the extraction can be more uniform, and a sweeter and more balanced flavor can be obtained by injecting water around the circle until 250g.

Shake

Before enjoying the brewed coffee, shake the bottom pot of the coffee, so that the coffee liquid from different extraction time is fully mixed. It is best to wait a few more minutes to make the coffee cool, and the sweetness and acidity will be more obvious!

That's good. Try Michaela's method.

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