Place paper filter into brewer. Place brewer on top of desired decanter. Pre-rinse paper filter carefully making sure to keep the filter shape intact. Remember to discard rinse water.
Pour 26G of freshly ground medium to fine coffee into the Kalita. Shake brewer to settle grounds for a nice flat bed.
Pre-infuse adding 60G of hot water to the bed of coffee. Allowing it to bloom for 40-45 Seconds.
After the bloom, Begin pouring hot water from the center out in circular motions. adding 140G of water totaling 200G.
At the 1:15 -1:20 Minute mark add 75G more of hot water in a circular motion raising the water level to 275G.
At the 1:45-1:50 Minute mark add 75G of hot water totaling 350G.
At the 2:00-2:05 Minute mark add 40G of hot water totaling 390G.
The final draw down of coffee should finish around 2:45-3:00.
Pour over methods have another level of control called “Timed Pulse-pouring”. Altho it may seem a little tedious, it works really well and provides a more consistent extraction. It also gives you another way to experiment and experience your coffee. The first 1/3 of the pour is going to control the intensity of the notes and the last 2/3 are going to control the strength. You could now for example do 5 pours of exactly the same amount/time (1.a) or 3 pours of variable amounts/time (1.b).
Following the second example will give you a tea-like cup, more diluted in taste and the notes will be less intense.
Delicate Watery Empty Light
Sweet Rich Creamy Clarity
Overwhelming Intense Salty Sour
Too Slow & Little Yield
Adjust grind coarser will make the shot run faster, giving you more volume in the same amount of time.
Too Fast & Large Yield
Adjust grind finer will slow down your shot, resulting in less volume in the same amount of time.