Tag: VST

Kalita Wave

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I decided to spend some time with the Kalita Wave this afternoon.  First off I love the how the wave looks, its shiny stainless steel with ridges hence the wave I presume.  It has a brown plastic handle with little brass embellishments.  I’ve mainly done pour-overs with the Hario V-60 so this shiny device is a nice alternative.  It has three ridges on the bottom of the inside to keep the filter from stopping the water flow.  The water flow is slower than with a V-60 so I went two steps coarser on my grind.  After side by side tasting the natural brown filter MUST be pre-washed.

What you need: Kalita Wave, coffee and a kettle.

For my pour I did a 70g bloom for 30 seconds

Bloom

then I added half the brew water let it sit for ten seconds

first fill

and added the remaining water in a circular motion.  What ended up in the cup was caramel and walnut up front with a light floral mid and a sweet creamy finish.

Bolivia Cafe Golondrina 

Extraction Yield 20.32 %
TDS 1.26 %
Dose Weight 26.0 g
Brew Water Weight 466 g

Coffee Details

Brew Water Start Temp 93°C/200°F
Brew Time 2 mins 39 secs
Method Pour Over
Roaster Name Olympia Coffee Roasting Co.
Roast Style Medium
Farm/Farmer Celso David Mayata Quispe
Grinder Mahlkoenig Guatemala
Grind Setting 8

Kalita wave

Lab fun time

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Michael Cannon and I brewed some coffee together today.  Cannon had never used a refractometer before so I showed him how.  We started with the Zojirushi Zutto.  I have recently fallen in love with this little guy.  The Zutto is pretty much an automated Melitta pour over.  It has a charcoal filter that acts as a dispersion screen.  Water comes out in pulses one every couple of seconds.  The lid to the carafe has a star shape opening which also aids in dispersing water, under that the cone shape filter(use #2 Melitta paper filter).  The water comes out of the spray head at 200°F, after the water has gone through the coffee and filter it looses 24°F.  On top of all that it only takes seven minutes to brew.  FYI I’m not getting paid to write this nor am I trying to sell you anything I am just really impressed with the quality of cup this automatic dripper produces!  My biggest problem with this brewer is the hot plate under the carafe.

Costa Rica Las Lajas Dona Mirella Perla Negra

Extraction Yield 21.28 %
TDS 0.98 %
Dose Weight 30.0 g
Brew Water Weight 705 g

Coffee Details

Brew Water Start Temp 93°C/200°F
Brew Time 7 mins 0 secs
Method Drip
Roaster Name Seattle Coffee Works
Roast Style Medium – Dark
Farm/Farmer Dona Fransisco Cubillo
Grinder Mahlkonig Guatemala
Grind Setting 6

Location

47.0455° N, 122.8951° W

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Note
Zojirushi Zutto

Next we brewed with the Aeropress.  No fancy technique needed, simply put a paper filter into the cap attach it to the brewing chamber and place the brewing chamber onto a vessel to brew into, grind and add your weighed coffee to the brewing chamber fill with water stir for ten seconds and press.  You end up with a clean cup similar to an americano but not as rich if it had been made with espresso.

Burundi Kiryama Micro Lot

Extraction Yield 17.35 %
TDS 1.52 %
Dose Weight 21.0 g
Brew Water Weight 278 g

Coffee Details

Brew Water Start Temp 93°C/200°F
Brew Time 1 min 4 secs
Method
Roaster Name Olympia Coffee Roasting Co.
Roast Style Medium – Light
Farm/Farmer Kiryama Union Members
Grinder Mahlkonig Guatemala
Grind Setting 6

Location

47.0455° N, 122.8951° W

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***THERE WILL BE A POST SOON AFTER THIS TO EXPLAIN WHAT AND HOW A REFRACTOMETER IS USED. Continue reading “Lab fun time” →