Hario V60 pour-over coffee dripper has been the Champion of pour-over coffee brewing among aficionados for decades. But now there is challenger in the ring going after the belt. We pit the Hario V60 vs Kalita Wave coffee dripper to find out which is better.
The Kalita Wave dripper, made in Japan, offers a different process of drip coffee brewing. Most noticable is the flat bottom basket, rather than cone-shaped like the Hario V60. The brewing process is a little more like a Vietnamese coffee in that the coffee steeps a little longer. The result is a longer extraction time than what you typically get with a Hario V60 coffee dripper, which has a large single hole, and lots of bam bam!
Coffee passes through the grounds faster in the Hario V60. The flat bottom and three tiny holes cause the water to pass through the Kalita Wave coffee dripper slower. Since the extraction is longer, more flavors and oils come out of the grounds.
Speed had Kalita Wave on the ropes at first, we were able to drink our cup sooner from the Hario V60. But Kalita came on strong in the later rounds and the fuller flavor won out.
Kalita Wave was a tough challenger against Hario V60, a solid defender, and after going head to head for over a year now, we give the edge to Kalita Wave for a richer, fuller flavor pour-over coffee. This is not to suggest that using the Hario V60 is bad, Hario threw it down and is still a great pour-over coffee dripper who is not ready to hang up the pour-over coffee gloves. We use the V60 frequently. In the final round the differences were subtle. And one brewer probably suits certain types of beans and roasts over the other. Keeping that in mind you’ll have be the judge.
The Kalita Wave comes in stainless steel, glass and ceramic. Since we’re prone to breaking drippers, we recommend the stainless. There a two sizes are available, #155 and the #185, the #155 is fairly small and can’t hold much more that 10-15 grams of coffee grounds. The #185 is similar to the Hario V60 in capacity and will perfect for normal everyday brewing.
To purchase the Kalita Wave #185 coffee dripper shop here
Check out our quick look at the Kalita Wave 185 Pour-over Coffee Dripper:
16-parts water to 1-part coffee
Always start with good fresh-roasted coffee and filtered water; successful pour-over coffee brewing comes down to ratios. For pour-over coffee brewing, the water to coffee ratio of 16 parts (grams) water to 1 part (grams) coffee is a good place to start.
Note: To measure and brew pour-over coffee properly, you need a good scale. While most digital kitchen scales will do the trick, a dedicated pour-over coffee brewing digital scale with a built-in timer is worth the investment. More information and purchasing choices on digital scales can be found in this article.
Experiment on the ratios to adjust for your taste; try 15:1 or 17:1 to find the ratio the best suits your taste. Enjoy!
Why should you bother with brewing pour-over coffee? Because it’s the best way to get the most of the good parts of the coffee. If you’ve never used the pour-over method, it may seem a little intimidating. But here you are with a 12oz bag of Hakimson Estate Kenya Peaberry Limited Release that set you back $19. Certainly you’re not going to toss that into a plastic coffee brewing machine. Pour-over coffee brewing is the method of choice for such a fine thing.
Maybe you’ve watched a YouTube video on the subject where a barista was demonstrating his complicated pour-over coffee technique. Or maybe the idea of spending $30 on a Hario v60 cone dripper, another $45 on a gooseneck kettle, up to $130 on a burr coffee grinder, a $40 scale, yikes. It’s all a little much.
Pour-over coffee brewing is about simplicity
Brewing pour-over coffee may be trendy right now, but pour-over coffee brewing is really about simplicity, more than anything else. Just coffee and water to bring out the best in a well-sourced and craft-roasted bean.
I’ve been brewing pour-over coffee since the 80’s. I was not trying to being stuck-up about it; it was a necessity more than anything else. All I needed then was an affordable Melitta plastic drip brewer from the grocery store, paper filters, an inexpensive blade grinder and some good coffee beans and voila, cup of coffee! Back then Mr. Coffee, Brun or Krups were the main makers of coffee brewing machines: Mr. Coffee was considered a joke and Braun or Krups brewers were not cheap for the college student and later under-paid professional.
I had my share of machine brewers and French Presses*, but at some point they get stinky or the beaker would break, and i’d pull good ‘ol cone dripper out of the cupboard. Besides that, I liked brewing pour-over coffee. It was easy and convenient for a single cup. And I was never brewing for the crowd, so manually brewing pour-over coffee was not a hassle.
Pour-over coffee brewing became trendy
Fast forward to the mid 2000’s and suddenly Pour-over is the rage and touted as the method best to extract flavor from a well-sourced and craft-roasted bean. I’m not arguing with that at all, it happens to be my practice now. Being all artisan and precious about it is not the be-all end-all for brewing pour-over coffee.
Pour-over coffee brewing is simple because all you need is coffee, hot water, a paper filter in a cone dripper. That’s it. If you strive for better, splurge on some nice tools and refine your technique. You can brew great coffee with a $10 plastic Melitta cone coffee dripper you purchased from the local grocery store, DON’T LET ANY AFFICIONADO TELL YOU DIFFERENT (99% of whom will drink gas station swill in a fit of road trip desperation). So while the Melitta may not be the ultimate system, it is 90% of what you’ll get with a Hario v60, gooseneck kettle, water perfectly heated and a slow-poured over evenly sized coffee grounds, and light years better than a pot of coffee brewed in a Mr. Coffee machine.
Don’t worry about the hipster pour-over barista with the man-bun at your local to-cool-for-you cafe. Pour-over coffee brewing is the best way to get an amazing cup of joe. So go out and get a Melitta cone dripper, some filters, good beans, rush home and make a cup. It’s a great start, worry about the refinements later.
*I’ve tried to love French Press as my chosen method but I never could get past the residue at the bottom of the cup, too much like bong water for me, blech.
How to brew pour-over coffee. Getting a great cup of coffee requires the right brewing equipment, fresh roasted coffee and a perfected pour-over coffee technique. This post covers the basic elements for success. Once mastered, pour-over coffee brewing is simple and easy to repeat. Having the right beans and equipment is key as well, but it starts with technique. A $40 100% Kona Peaberry can be ruined by too fine of a grind, so a good burr grinder set to the proper grind setting is important, as is using a goose-neck kettle, for better control of the pour, it makes a big difference.
- Goose-neck drip kettle
- Cone style coffee dripper
- Paper filters
- Digital kitchen scale
- Burr coffee grinder
- A cup or decanter
- Kitchen thermometer
Heat the water
Bring the water to a boil then remove from the heating element. If you are using a temperature controlled electric kettle, just bring it up to a preset temp and hold. The optimal temperature is in the 198-201 degree range (depending on altitude, water will boil at a lower temperature).
Rinse the paper filter
Place the filter in the cone. Be sure to fold the seams over flat to make the filter sit better in the cone. Rinse your paper filter with the some of the heated water.
Grind and measure the coffee grounds
Weigh out the fresh beans to a 1:16 ratio, in grams, coffee to water. Experiment with ratios to suit taste. Grind to a medium-fine texture, the ground coffee grains should be about the size of sand. Note: A courser grind will cause the coffee to under-extract, resulting in a watery cup of coffee, too fine of a grind and the grounds will over-extract and taste bitter. Place your cup or decanter on the kitchen scale and zero (Tare) it. Add the coffee to the filter, level and slightly indent the center.
Zero the scale.
Bloom the coffee
Pre-infuse the coffee first. Pour 40-60g of hot water into the center of the grounds and work your way out, in expanding circles, until you reach the edge of the grounds. Some people recommend that you stop short of the edge leaving a 1/8 inch or so of the coffee dry. It probably doesn’t make a difference.
Let sit for 45-70 seconds. Note: the fresher the beans the more the grounds will expand as they release gases, older roasted coffee may not bloom at all. Let the bloom deflate before adding more water.
Start the main pour
After blooming, start the main pour, beginning from the center, pour the remaining water into the cone. Some like the do this in stages, pour, rest, pour, rest, etc. This should take around 2-3 minutes. Try to keep the water level above the coffee grounds, keeping oxygen from coming into contact with the coffee before you finish the pour. Take your time
Enjoy your cup!
Practice makes perfect! With good fresh coffee, proper equipment and technique you’ll be a pour-over master in no time.
Things to remember:
- Pour slowly
The Art of Pour Over Coffee by Joe Bean Coffee Roasters via Whole Latte Love
Here are a couple videos the demonstrate the pour-over coffee technique.
Tom from Sweet Maria’s gives you the lowdown:
From Kyle Evans at The Roasterie:
The Coffee Geek
Every year Father’s Day displays pop up in the stores full of boxer shorts, engraved booze flasks, cologne he’ll never use, and a variety of ‘World’s Best Dad’ mugs and t-shirts. But are those the things he really wants?
Check out our Father’s Day Gift Ideas
He says he doesn’t expect much, so why is finding the perfect gift so hard? You want to be original, and you want to find the thing he most wants. He has enough of those mugs, ties, and beer bottle poppers. The only thing worse than not being able the find a great Father’s Day gift for Dad, is getting the wrong thing! Seriously, dads can be so hard to shop for. Until now. Whether he has java coursing through his veins or simply loves his morning coffee, the Pour Over Coffee World Father’s Day Gift Guide has recommendations for any budget, from paper filters to top-of-the-line conical burr grinders, and everything in between.
Pour over is more than just a passing fad. It’s gaining popularity because it’s a method that is about bringing out the optimal flavors from fresh roasted coffee. It’s also about taking the time and appreciation of the preparation process. Many coffee lovers who haven’t really thought about pour over before are won over by the simplicity and purity of the method once they try it. It only takes some basic supplies to begin, making it a great gift for beginners. If the father in your life is already a pour-over enthusiast, there are many upgrades and accessories he would love.
So before you blindly wander the aisles of the local department store, check out our Father’s Day Gift Guide and save yourself a lot of trouble and gas.
Father’s Day Gift ideas for the seasoned
pour-over coffee aficionado or the beginner.
Items to consider:
- Cone Drippers
- Digital Scale
- Goose-neck Kettles
- Glass Carafes
- Burr Grinders
- Automatic Brewing Machines
You know the situation; it’s a workday and you woke up late and now there’s not enough time to do a traditional pour over coffee, forget picking something up on the way to work, the lines are always too long! Wouldn’t it be nice to have an coffee brewer that made pour over coffee, and even better, automatically? Lo and behold! There are a few pour over coffee brewers available. They range in price from $180 to $570, and these brewers meet the SCAA Certified Home Brewer standards of the Specialty Coffee Association of America (SCAA). So you know you’re not wasting your money.
Why bother with a brewer that specializes in the pour over coffee method? Besides being the best way to brew coffee, pour over coffee brewers offer a simple hassle-free way to brew pour over coffee. Since they are automatic, you just set it at night and wake up to a fresh cup of pour over coffee. What could beat that? Other than a personal valet who makes pour over coffee for you, nothing obviously.
So check out our Pour Over Coffee Brewers buying guide.
Guatemala Casi Cielo®/Whole Bean
Bright notes and floral aromas finishing in smooth cocoa flavor.
If you’re looking for a good well-rounded everyday drinking coffee, Guatemala Casi Cielo is a good choice and right now it’s 25% off on Starbucks.com. EXTENDED: Ends March 27.
Shop Now! Guatemala Casi Cielo®, Whole Bean
If you saw Death Wish Coffee’s Super Bowl TV Commercial, you might wonder what makes Death Wish Coffee so strong.
Is it the roast level?
Turns out it’s not the roast level, exactly.
They tell the story themselves. Their beans are a mix of Robusta and Arabica beans that they dark roast, resulting in flavor hints of cherry and chocolate. Additionally, you brew it a little stronger for the full effect. So what makes the coffee so strong?
It’s the caffeine.
How do you get a higher-caffeine coffee bean without some sort of hybridization, GMO, or discovery of a special high-caffeine bean from the deep, dark rainforests of Ethiopia? Actually, the Death Wish beans are sourced from India and Peru.
Is the caffeine manually added, maybe by soaking the beans in liquid caffeine? In reality, the blend of Robusta and Arabica beans increases the caffeine level. Robusta coffee beans contain almost twice the caffeine as Arabica, but the extra caffeine makes the Robusta bitter. When the two are blended, you get more caffeine than our average coffee, but a better flavor than you would with just Robusta beans.
According to Caffeine Informer, the caffeine content is 660 mg per 12 oz cup. Wow! Put down that meth pipe! That is strong. If you have a pre-existing heart condition or a hair-trigger temper, at least get the O.K. from your cardiologist or parole officer.
For reference a typical 12 oz cup of brewed coffee contains 260 mg of caffeine.
Death Wish Coffee, not for the faint of heart, literally, but if you’re looking for a kick in the pants before you head out into the cruel world, brew a cup of Death Wish Coffee, it’s probably very popular on Bering Sea crab fishing boats.
Death Wish Coffee Roasters also offers a less caffeinated version called Valhalla, for the more sedate coffee lovers among us.
Order directly from Death Wish Coffee here
Or order from Amazon
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