I got a Kalita Wave 185 several months ago and have not been able to get a consistent cup of coffee out of the thing. I've looked at Cho's video. I've tried this method https://www.craftcoffee.com/how-to-make-coffee/kalita-wave-brew-guide. I'm using a Baratza Virtuouso grinder and have tried settings anywhere from 17 to 28. It does not matter what grind size I try as the brew times are very inconsistent. For example, with the Craft method noted in this post, brew time at a 24 setting was about 3:30. I increased the grind size to 28 and the brew time was about 3:40. Anyone have similar issues or any advice? The V60 has always been the model of consistency compared to this thing. Thanks.
+1. Interestingly, I've found the Kalita considerably MORE consistent than my Hario v2. No blame on the Hario, most likely operator malfunction on occasions. ;>D
Personally, I think Nick Cho's video is a bit frivolous...maybe wrong words, but he's all over the place with that pour. (If it's the one where he's got water nearly behind the filter.) If Prima, or someone else has a more 'traditional" Kalita demo vid, I'd go there.
I'm assuming the OP is using fresh, artisan roasted coffee in the Virtuoso?
Interesting, I found that I am able to create more repeatable results with the Kalita than with my V60. I struggled for awhile with the Kalita, always finding my cup to be a little on the bitter/over extracted side, despite brew time of around 3:15-3:30 min. I remedied the bitterness by changing my technique (I was using a similar technique demonstrated by Nicholas Cho, probably the same video you are referencing). I have found that if I use a pulse brew technique, avoiding the perimeter near the paper filter, I get a much cleaner/sweeter cup of coffee. I currently use the technique demonstrate by Tom in the Sweetmaria's youtube video titled "Pour-Over Brewing Technique" http://www.youtube.com/watch?v=r6OdG39pfTU
that... je ne sais quoi, perhaps? If my coffee doesn't produce an "ahhhhhhh yes" after the first sip, it's a fail :)
You know, I never thought much of pouring methods, I suppose it's yet another factor that i suppose one could mess their cup up with.
I suppose the most important aspect of this is the timing, more so than the pattern, which I think has less of an impact (unless you're consantly pouring the water right down the side of the filter). Anyway, if water is continually poured into the cone with complete disregard to the extraction, the result will be an less than optimal. Tend to the extraction and be rewarded with a great cup.. Steady, gentle introduction of water never hurts. Your target should always be to get the water to flow through a full, even bed of grounds. So it's crucial to let the grounds settle after each pour. If water is poured too quickly, the resulting brew will be over-extracted.
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