Flat-bottom pour-over (Kalita Wave style)
A flat-bottomed dripper with three small holes and a pleated filter, giving a more even bed and a slower, more forgiving extraction than a steep cone. Favoured for consistency in cafés.
Percolation4 published standards
- Ratio
- 1:14.7to 1:17.2
- Temperature
- 90–96°C
- Time
- 3–4 min
- Grind
- Medium
How it works
Cut away, step by step1:27
Pour in short pulses, keeping the level low and even
Parameters
Working ranges- Ratio, coffee to water
- 1:14.7 to 1:17.258–68 g per litre
- Dose
- 15–30 g
- Water
- 250–500 ml
- Water temperature
- 90–96 °C194–205 °F
- Contact time
- 3–4 min
- Grind
- Medium
- Pressure
- Atmospheric
- Filter
- Paper wave filter
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their source| Body | Parameter | Value | Source |
|---|---|---|---|
| SCA Golden Cup, as restated by licensee Moccamaster | brew strength (TDS) | 11.5-13.5 g/L, i.e. 1.15-1.35% | support.moccamaster.com |
| SCA Golden Cup, as restated by licensee Moccamaster | extraction yield | 18-22% | support.moccamaster.com |
| SCA Standard 310 (2021) home brewers, text via search | test brew ratio | 55 g coffee per 1.000 kg water | sca.coffee |
| SCA Standard 310 (2021) home brewers, text via search | target brew strength at standard ratio | 1.15-1.55% | sca.coffee |
Origins and brewers
Origins of the method
- Year
- not published
- Where
- Japan
Kalita (Japan) introduced the Wave dripper around 2010; not confirmed by a primary source
Brewers
Pour over manual