In a kettle, heat up at least 400g of water to between 195 degrees F and 205 degrees F.
While the water is heating up, measure your coffee and grind. We recommend a medium grind, similar to standard drip coffee — the grains should be about the size of table salt. Once the water reaches the appropriate temperature range, remove from heat and let rest for 20 seconds before brewing.
Place the Kalita filter in the Kalita Wave dripper. Rinse the filter with hot water to remove the paper residue (make sure to leave 350g for your coffee!) and dump the excess water. Add your ground coffee to the filter.
Begin the Kalita Wave brew with a bloom — an initial water pour of 50g. Start the timer as the water first hits the coffee and disperse evenly throughout the grounds. Once poured, let sit and bloom to the 30-second mark. The bloom helps release any trapped CO2 from your freshly ground coffee. (The more recent the roasting date of the coffee, the more CO2 will be released.)
After 30 seconds, pour another 100g of water up until the one-minute mark to bring your total water to 150g. With a spoon, stir the bloom to remove any excess CO2. This step is called "agitating the coffee," forcing any leftover trapped air to be released. This will make the coffee smoother. Avoid the filter as best as possible to not tear it.
At the one-minute mark, pulse the water in pours of 50g every 15 to 30 seconds until you hit your total water measurement of 350g. As you add the water, pour in a circular motion and fully submerge the entire supply of ground coffee. The overall brew time should take about two and a half to three minutes.
Allow the coffee to drain until the three-minute mark, then remove and throw away the filter of coffee grounds. Pour the finished coffee into your cup and enjoy.