Kalita Wave Style Set
The Kalita Wave Dripper is the newest manual pour over brewing device to hit the North American soil. The dripper has been praised for its calculated design, dashing good looks, and knack for producing a tasty cup of coffee. The Kalita Wave Style Set combines the large size Wave Glass Dripper and glass server to make the brewing process simple and elegant. The server perfectly compliments the glass brewer and allows one to clearly view the entire brewing process. For an overview of the unique design the Kalita Wave brings to the pour over method, check out our feature chart below.
The Kalita Wave implements a chopped-cone shape with a flat bottom. At the bottom of the wave drippers there are three triangulated holes that are connected by a raised edge that helps keep the filter from suctioning flush against the bottom. The Wave filters create a wedge against the edge of the dripper helping promote temperature stability.
Rinse the filter out with hot water, pouring direcly in the middle until the water reaches near the top of the filter and then allowing it to drain out. Then we recommend pouring just enough water to wet the coffee ground and letting it sit for 30-45 seconds (or until the coffee bloom deflates). At this point begin pouring slowly in concentric circles until the water volume is near the top (don't pour too close to the filter).Once the dripper is full let it drain out for 10-20 seconds. At this point continual the fill and drain process until you have reached the water volume desired..
The design of the Kalita Wave leaves a lot more margin for error than other pour over brewers as the flat-bottom does not necessitate as careful a pouring technique. As with other pour over brewing methods the Kalita is quick (2-4 minutes) and easy to clean up.
*Image is a representation. Actual product may vary based on model, size, and options selected.
One of the top coffee grinder manufacturers has just released one of the most versatile grinders to date. With the capability of grinding from French press to espresso, the Mahlkonig Pro M provides the grinding range that would normally require two separate grinders. The grinding range combined with features like the "hands free" operation and break functionality help make this grinder ideal for both low-medium volume commercial settings and home use.
Small, lightweight, and portable, the Skerton is the ideal hand grinder for the traveling coffee enthusiast, or the home enthusiast on a limited budget. The Skerton employs adjustable conical ceramic burrs for grinding any of the wide range of grinds employed in today’s coffee market. It can easily handle anything from fine espresso to a coarse French Press setting. The Skerton’s detachable 100 gr. glass jar is perfect for collecting the grounds, and in combination with the plastic screw-on lid (included in order) can even double as a storage unit for whole beans on those long trips. After grinding is finished, cleaning the Skerton is as easy as placing the unit in the dishwasher since the entire grinder is dishwasher safe. Whether you desire a quality, handy grinder for the road or enjoy the fine art of manual coffee preparation, the Hario Skerton is the ideal candidate. For an even more portable hand grinder from Hario, check out the Mini Mill (for a more detailed comparison of the two grinders, check out this blog post: Hario Skerton vs. Mini Mill).
$1,687.00(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.