Heat 350g of water to 95° and grind a little over 14g of coffee as some is lost in the grinder.
Insert paper filter in the Kalita brewer and place on your cup.
Rinse paper filter thoroughly, removing any paper taste while also warming your Kalita and cup. Pour water right in the middle as to not disturb the filter waves. Discard rinse water and place both on the scale.
Add 14g of freshly ground coffee and tap gently on the side for a flat bed.
Tare scale and start timer. Gently pour 50g water covering coffee bed and stir twice back and forth ensuring all grounds are wet. Allow to bloom until timer hits 50 seconds, then slowly add water in circular motions, then center until you reach 1cm away from top.
As it drips halfway, slowly again, continue adding the remaining water right in the middle, until you hit 240g water. Gently spin the Kalita so all grounds on the filter waves submerge and let it drain. Complete brewing time should be between 2.15 and 2.45min. You should have a sweet cup with a rounded body and gentle acidity.
Grind size particles should be in-between mill ground pepper and coarse sea salt.
If your brew is too slow, intense or bitter, use a coarser grind. If it’s too quick, tasting thin or sour, use a finer grind.
Post bloom, it is best to mainly pour gently down the middle and quite close to the Kalita device. If you pour high up and/or fast, it will agitate grounds and speed up brewing time, resulting in a cup lacking body and tasting a little thin.
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