Kalita

• Roast colour: Agtron 67
• Ground coffee: 15g
• Grind size: medium / 900 microns (range: 700 to 1,100 microns)
• Water: 270g
• Water temperature: 91°C
• Brew time: 2.30m

Steps:

1. Bring water to recommended temperature.
2. Rinse filter paper with 100 - 150ml of water.
3. Weigh 15g of coffee and grind to the recommended grind size.
4. Place brewing device and chosen vessel onto scale.
5. Place coffee into the brewer and shake to ensure a flat bed of coffee grounds.
6. Tare your scale.

Brewing technique:

1. 0 - 20s: pour 30 to 40g of water over the coffee grounds. Ensure the coffee grounds are fully saturated.
2. 20 - 30s: wait for 10s to allow the coffee to bloom and degas.
3. 30s – 2m: pour 230ml of water gently in a circular motion, starting from the center and moving outward, then back inward. Avoid creating turbulence.
4. Aim for a total brewing time of 2:30s to 3.00m

Tips:

1. To prevent water from escaping without extracting the coffee, your pour should be slow and your water line should not go far above the coffee line.
2. If you’re sticking to the recommended pouring structure, and your brew is taking too long, try coarsening the grind and vice versa.

The key to this recipe is to focus on your pouring structure (when and how you pour), and then using grind size to achieve your recommended brew time.

Kalita

• Roast colour: Agtron 65
• Ground coffee: 15g
• Grind size: medium / 900 microns (range: 700 – 1,100 microns)
• Water: 275g
• Water temperature: 91°C
• Brew time 2.30m

Steps:

1. Bring water to recommended temperature.
2. Rinse filter paper with 100 - 150ml of water.
3. Weigh 15g of coffee and grind to the recommended grind size.
4. Place brewing device and chosen vessel onto scale.
5. Place coffee into the brewer and shake to ensure a flat bed of coffee grounds.
6. Tare your scale.

Brewing technique:

1. 0 to 20s: pour 30 to 40 g of water over the coffee grounds. Ensure the coffee grounds are fully saturated.
2. 20 to 30 seconds: wait for 10 seconds to allow the coffee to bloom and degas.
3. 30s to 2m: pour 235 ml of water gently in a circular motion, starting from the center and moving outward, then back inward. Avoid creating turbulence.
4. Total brewing time: aim for a total brewing time of 2.30s to 3m.

Tips:

1. To prevent water from escaping without extracting the coffee, your pour should be slow and your water line should not go far above the coffee line.
2. If you’re sticking to the recommended pouring structure, and your brew is taking too long, try coarsening the grind and vice versa.
3. The key to this recipe is to focus on your pouring structure (when and how you pour), and then using grind size to achieve your recommended brew time.

Kalita

• Roast colour: Agtron 69
• Ground coffee: 15g
• Grind size: 600 microns (range: 600 - 1000 microns)
• Water: 260g
• Water temperature: 91°C
• Brew time: 3.30m

Steps:

1. Bring water to recommended temperature.
2. Rinse filter paper with 100 - 150ml of water
3. Weight 15g of coffee and grind to the recommended grind size.
4. Place brewing device and chosen vessel onto scale.
5. Place coffee into the brewer and shake to ensure a flat bed of coffee grounds.
6. Tare your scale.

Technique:

1. 0 - 20s: pour 30g to 50g of water over the coffee grounds. Ensure the coffee grounds are fully saturated.
2. 20 - 30s: wait for 10 seconds to allow the coffee to bloom and degas.
3. 30 - 2.30m: pour 230ml of water gently in a circular motion, starting from the center and moving outward, then back inward. Avoid creating turbulence.
4. Aim for a total brewing time of 3.30m

Tips:

1. To prevent water from escaping without extracting the coffee, your pour should be slow and your water line should not go far above the coffee line.
2. If you’re sticking to the recommended pouring structure and your brew is taking too long, try coarsening the grind and vice versa.
3. The key to this recipe is to focus on your pouring structure (when and how you pour), then using grind size to achieve your recommended brew time.

Kalita

• Roast colour: Agtron 68
• Ground coffee: 15g
• Grind size: medium / 900 microns (range: 700 – 1,100 microns)
• Water: 270g
• Water temperature: 92°C
• Brew time: 3m

Setup

1. Heat water to the recommended temperature.
2. Rinse the filter paper with 100 - 150ml of hot water.
3. Weigh 15g of coffee and grind to the recommended size.
4. Place the brewing device and your chosen vessel on the scale.
5. Add coffee grounds to the brewer and gently shake to level the surface.
6. Tare the scale.

Brewing Technique

1. 0 – 20s: pour 30 - 40g of water over the coffee to fully saturate the grounds.
2. 20 – 30s: wait for 10s to allow the coffee to bloom and release gases.
3. 30s – 2.30m: slowly pour 230ml of water in a circular motion, starting from the center, moving outward, then back inward. Avoid creating turbulence.
4. Total brew time: aim for a total brewing time of 2.30 – 3m

Brew Tips

1. Pour slowly to avoid water escaping without extracting the coffee. Keep the water level just above the coffee line.
2. If brewing takes too long, use a coarser grind; if it’s too fast, use a finer grind.
3. Focus on when and how you pour, and adjust the grind size to achieve the recommended brew time.

Kalita

• Roast colour: Agtron 70
• Ground coffee: 15g
• Grind size: medium / 900 microns (range: 700 – 1,100 microns)
• Water: 270g
• Water temperature: 89°C
• Brewing time: 2.30m

Setup

1. Bring water to the recommended temperature.
2. Rinse the filter paper with 100 - 150 ml of hot water.
3. Weigh 15 grams of coffee and grind to the recommended size.
4. Place the brewing device and chosen vessel on the scale.
5. Add coffee grounds to the brewer and gently shake to create a flat coffee bed.
6. Tare the scale.

Technique

1. 0 – 20s: pour 30 - 40 grams of water over the coffee grounds, ensuring they are fully saturated.
2. 20 to 30 seconds: Wait 10 seconds to allow the coffee to bloom and release gases.
3. 30 seconds to 2.00s: Slowly pour 230 ml of water in a circular motion, starting from the center, moving outward, then back inward. Avoid creating turbulence.
4. Total brewing time: Aim for a total brewing time of 2:30 to 3m

Tips

1. Pour slowly to prevent water from escaping without extracting the coffee. Keep the water level just above the coffee bed.
2. If brewing takes too long, coarsen the grind. If it’s too fast, use a finer grind.
3. Focus on your pouring structure (when and how you pour) and adjust the grind size to achieve the recommended brew time.

Kalita

• Roast colour: Agtron 67
• Ground coffee: 15g
• Grind size: medium / 900 microns (range: 700 – 1,100 microns)
• Water temperature: 91°C
• Water: 270g
• Brew time: 3m

Setup

1. Bring water to the recommended temperature.
2. Rinse the filter paper with 100 - 150ml of hot water.
3. Weigh 15g of coffee and grind to the recommended size.
4. Place the brewing device and chosen vessel on the scale.
5. Add the coffee grounds to the brewer and gently shake to create a flat coffee bed.
6. Tare the scale.

Technique

1. 0 – 20s: pour 30 – 40g of water over the coffee grounds, ensuring they are fully saturated.
2. 20 – 30s: wait for 10s to allow the coffee to bloom and degas.
3. 30s – 2.00s: slowly pour 230ml of water in a circular motion, starting from the center, moving outward, then back inward. Avoid creating turbulence.
4. Total brewing time: aim for a total brewing time of 2:30 to 3m

Tips

1. Pour slowly to prevent water from escaping without extracting the coffee. Keep the water level just above the coffee bed.
2. If your brew takes too long, use a coarser grind. If it’s too fast, use a finer grind.
3. Focus on your pouring structure (when and how you pour) and adjust the grind size to achieve the recommended brew time.