Kalita Wave Iced Coffee

By Kurasu Kyoto, 2024

A simple three-pour iced coffee method for the Kalita Wave, brewing hot directly onto ice for a rich, smooth, and round cup.

Read the original→

Coffee
16g, said in the original. Show the evidence.

“Coffee: 16g”

said in the original · Recipe section and Recipe Summary

Water
150g, said in the original. Show the evidence.

“Water: 150g at 90°C”

said in the original · Recipe section and Recipe Summary

Ratio
1:9.4
Temperature
90°C, said in the original. Show the evidence.

“Water: 150g at 90°C”

said in the original · Recipe section and Recipe Summary

Brew time
1:38, said in the original. Show the evidence.

“Total Brew Time: 1:37 ~ 1:40”

said in the original · stated as a range; lower bound 1:37 = 97 s taken; page value 98 s used as nearest whole second

Grind (estimated)
medium-coarse, worked out from the recipe. Show the evidence.

Grind Size: Medium-Coarse (FELLOW Ode #8.2)

worked out from the recipe · creator's own label 'Medium-Coarse' maps directly to medium-coarse on the standard band scale

Grind: Medium-Coarse (FELLOW Ode #8.2)

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

Designed on
Kalita Wave dripper (any version), said in the original. Show the evidence.

“This recipe works with any Kalita Wave dripper, so feel free to use whichever version you have!”

said in the original · recipe introduction

Works with
flat-bottom brewer, worked out from the recipe. Show the evidence.

This recipe works with any Kalita Wave dripper, so feel free to use whichever version you have!

worked out from the recipe · stated for all Kalita Wave versions; transfers to any flat-bottom dripper of similar geometry

grams

Uses 150g of water

500:001000:301501:00
Water in the brewer over time, drawn from the recipe.

Step by step

0:00
  1. 0:00Pour to 50gFirst pour; hold for 30 secondsyou have 30s
  2. 0:30Pour to 100gadd 50gSecond pour; wait until 1:00 has passedyou have 30s
  3. 1:00Pour to 150gadd 50gFinal pour; wait for complete drawdown
  4. 1:38Done

Weights are cumulative: what the scale reads when that pour finishes.

How Kurasu Kyoto brews it

Filter
Kalita Wave paper filter, said in the original. Show the evidence.

“Kalita Wave Filter”

said in the original · What You Need section

Filter rinsed first
Yes, said in the original. Show the evidence.

“Rinse the paper filter with hot water and discard the rinse water.”

said in the original · Set up your Kalita Wave, step 1

Grinder
FELLOW Ode, 8.2, said in the original. Show the evidence.

“FELLOW Ode #8.2”

said in the original · Grind Size field in Recipe section

What it makes

Body
full, said in the original. Show the evidence.

“creating a rich, smooth, and round coffee”

said in the original · creator describes the intended result; 'rich' and 'round' indicate full body

Strength
strong, worked out from the recipe. Show the evidence.

Coffee: 16g / Water: 150g at 90°C

worked out from the recipe · ratio of approximately 1:9.4 is high-concentration brew intended to dilute over 140g ice, yielding a strong effective brew before dilution

Acidity
medium, worked out from the recipe. Show the evidence.

we recommend light-roast single origin

worked out from the recipe · light roast at 90°C with flash-chill typically preserves moderate acidity; no specific claim made

Sweetness
medium, worked out from the recipe. Show the evidence.

creating a rich, smooth, and round coffee

worked out from the recipe · 'smooth and round' suggests balanced sweetness; no explicit claim

Style
balanced, worked out from the recipe. Show the evidence.

creating a rich, smooth, and round coffee

worked out from the recipe · 'round' and flat-bed geometry with paper filter suggest a balanced rather than ultra-clear cup

Suits
light roasts, said in the original. Show the evidence.

“we recommend light-roast single origin”

said in the original · explicit recommendation in the grind step

Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.

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Credit and corrections

This recipe is Kurasu Kyoto’s. We have written out the numbers and linked to the original.

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