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Place a filter in the Kalita, gently pour boiling water through to rinse the filter and warm the Kalita and decanter.
Weigh out about 25 grams of coffee to be ground. Fill kettle and heat water.
Grind coffee, slightly finer than sea salt.
Weigh 25 grams of ground coffee into Kalita and tare scale. Give it a gentle tap to flatten coffee bed.
Just after boiling, remove kettle and let water settle. Start timer and pour enough water to just saturate coffee bed. Let bloom for 30 seconds.
Pouring in slow concentric circles, add enough water to raise slurry to about halfway up the side of filter.
Continue adding water slowly in stages, submerging the crust as you go and letting the slurry drop a little before adding water to bring it back to the same level.
Try to add all water by 2:45-3:00.
Once you’ve added 400 grams of water, give it a little stir and let drain.
Your total brew time should be between 3:30-3:50.
Remove the filter and give it a good swirl to incorporate all the different extractions into one balanced cup.
Serve and Enjoy!