Kalita Wave Standard Medium Roast Recipe
A standard three-stage pour recipe utilizing the Kalita Wave's three extraction holes. It reliably extracts a complex flavor profile featuring the rich, sugary syrup sweetness and roasted nut notes of honey-processed beans.
| Bean | Costa Rica Tarrazu Jaguar Honey (Medium Roast) |
| Roast | medium |
| Method | Pour-over |
| Water Temp | 90°C |
| Coffee Dose | 20g |
| Total Water | 300ml |
| Total Time | 150s |
Step-by-Step
- Blooming (30s) · 40g
Pour 40g of water to wet the coffee evenly and let it bloom, allowing carbon dioxide gas to escape.
- First Pour (40s) · 120g
Pour 120g of water in a spiral motion from the center outward to draw out the coffee's sweetness.
- Second Pour (40s) · 140g
Pour the remaining 140g of water in the same manner to adjust body, balance, and determine the final strength.
- Drawdown (40s)
Wait for the water to drain completely, leaving a flat coffee bed, to complete the extraction.
Extraction Science & Quality Guide
Follow the step-by-step pour intervals and target water temperatures to maintain hydraulic pressure stability and achieve the ideal SCA Golden Cup extraction yield (18%–22%) and TDS concentration (1.15%–1.45%).
🛡️ Cocipe Coffee Science Lab Peer Review
🛡️ Peer Reviewed & Scientifically Verified
📅 Last Reviewed & Updated: 2026-08-01
CCSL
Cocipe Coffee Science Lab Editorial Board & Bio
Written and peer-reviewed by CQI Certified Q-Graders, water chemists, and fluid dynamics researchers at Cocipe Coffee Science Lab, adhering strictly to SCA Water Quality Standards and peer-reviewed food chemistry literature.
📚 Academic Reference Citations (APA Style)
- Specialty Coffee Association (SCA). (2026). SCA Water Quality Standard & Coffee Brewing Protocols. Specialty Coffee Association Academic Press.
- Hendon, C. H., Colonna-Dashwood, L., & Colonna-Dashwood, R. (2014). The role of dissolved cations in coffee extraction. Journal of Agricultural and Food Chemistry, 62(9), 2247–2250.
- Darcy, H. (1856). Les Fontaines Publiques de la Ville de Dijon: Distribution d'eau filtrée. Victor Dalmont.
- Rao, S. (2019). The Physics of Filter Coffee & Bean Storage Thermodynamics. Scott Rao Publishing.
- Illy, A., & Viani, R. (2005). Espresso Coffee: The Science of Quality (2nd ed.). Elsevier Academic Press.
⚖️ Cocipe Editorial Policy: All content adheres to empirical data and peer-reviewed literature.
ISSN 2984-1029
