A trend that’s started to take off with cafes and home brewers alike is using Kalita Wave filters in a cone brewer. This can be a V60, Cafec Flower, Kono, or any other conical dripper that you might have.
While it looks pretty, we want to know, more importantly, if it actually works and what you can expect from brewing this way.
What’s good about it
1. Even extraction
Because of the wave filter, by default, you will have an even coffee bed instead of a layered one when using a cone filter. Since the bed is naturally flat, you won’t have to work as hard to get an even extraction.
What’s more is, because you’re extracting more evenly, your brews will taste balanced. This means more consistency from one brew to the next and easier calibration.
2. Fast flow rate
Conical brewers naturally have fast flow rates. Meaning, compared to a flat bottom brewer, water will go through the coffee much quicker.
Even with the flat bottom from the wave filter, you’ll still get a fast flow rate since the filter is sitting inside a cone filter. This is because there’s nothing to clog up the bottom of the filter since it’s being suspended within the narrower walls of the cone.
The ridges of a cone also prevent the filter from sticking to the walls of the brewer for better airflow. More airflow means water can easily pass through the coffee more.
3. Combines the best qualities of cone and flat bottom brewers
Using a wave filter with a cone dripper meets the cone and flat bottom midway and combines the best of their qualities. Here’s a quick recap on how both these brewers work:
With cones, you get the flow rate, but you are naturally prone to more uneven extraction because of their shape. With most flat bottoms, you’ll have more even extraction. But you’ll also have to use a coarser grind setting since most of them are just not as fast as cones.
Read more: Different types of brewers for pour over
However, when using a wave filter with a cone, you still retain that fast flow rate. This encourages you to grind finer.
Finer grind settings mean more extraction. But, because of the shape of the wave filter, you’ll also be able to extract more evenly.
This combination allows you to get higher levels of extraction. Taste-wise, that means stronger flavors that are still balanced.
Like any brewing method, though, it’s not without flaws. Here are some things I’m not a big fan of with this method:
What’s not so good about it
1. Kalita filters are more expensive than cone filters
A pack of 100 Kalita Filters will run for about $17 (US). For that same price, you can get 3, 100-piece, packs of V60 filters.
2. Wave filters aren’t naturally compatible with cones
With this method, you have to be specific about the size of the Kalita filter you are using with your V60. The 155 Kalita Filters should only be used with a 01 V60, and the 185 filters should only be used with a 02 V60.
If you use a 155-sized filter with an 02 V60, you’ll have to be very careful with how you pour. Otherwise, the filter will collapse inside the V60. Conversely, a 185 filter will just not fit in a 01 V60 filter.
3. Not as good at highlighting specific flavor notes
While cones do not extract as evenly, what I still like about them is the ability to really highlight certain tasting notes or flavor aspects in a coffee.
You compromise on this aspect when you use a wave filter with a cone because the flat surface of the filter will naturally make for a more balanced extraction.
Compared to regular V60 filters
Brews with this method taste more similar to a Kalita-style brew than with a V60. In comparison, this method offers more body and balance. But it’s also not as vibrant.
As mentioned earlier, it’s also the difference of prominently tasting one or two flavor notes in particular versus tasting subtle hints of all the notes.
Compared to a Kalita-style brewer
Versus an actual flat bottom dripper, the overall taste profile is quite similar. But a bit more defined because of the better extraction.
In the photo above, I’m comparing it to a Suji 155 – which is essentially a plastic Kalita Wave. And one downside to using the Suji is that it gets quite a lot of bypass, making brews taste weak and (ironically) unbalanced.
Versus an actual stainless Kalita, I’d argue this method would still have better clarity. But would also be lighter-bodied in comparison.
Recipe
I’ve gone through how this method works and how it tastes compared to the standard cone and flat bottom brews. Now, I’m going to show how I approach this brew. I also used the same recipe on both the V60 and Suji for this comparison.
- Dose (g): 12
- Total amount (ml): 200
- Ratio: 1:16
- Filter size: cup1 size
- Grind size: medium fine
- Water temperature: 96°C / 205°F
- Pouring pattern (ml): 40 – 160
- Total time (minutes to seconds): Between 2:15 to 2:35
Dose and grind size
I’m using a smaller dose since I’m using a 01 V60 with a Kalita 155 filter. This is on a medium-fine grind setting and is actually the same setting I’d use on a regular V60 brew.
Referencing some common grinders, my settings would be:
- 1zPresso JX – 57 to 63 clicks
- Comandate C40 – 19 to 21 clicks
- Baratza Encore – 11 to 13
- Wilfa Uniform – 19 to 21
Pouring pattern
I opted for just one long and slow pour after the bloom to observe the flow rate. This way, it’s also easier for me to adjust my pouring on the fly if I used the wrong grind setting.
After a 30 second bloom, do a slow circle pour starting at the center. Go back and forth a couple of times.
When your scale starts to read 160 (ml), transition from a circle pour to a center pour for the remaining amount. You should finish your pouring by about 1 minute and ten seconds (1:10).
Final thoughts
To wrap up, yes, you can use Kalita Wave filters in a V60 or whatever cone brewer you have.
If you want to get more balance out of your V60 but don’t want to buy another brewer, this method definitely does the trick. It also solves some big issues you might run into with a Kalita Wave. So you’re really hitting two birds with one stone here.
That in mind, this wouldn’t replace my go-to brews using cone filters on either the V60 or the Cafec Flower just yet. Simply because I just prefer the taste of cone brews and because I’m just so used to working with them. But, on the days I might fancy a flatbed-style brew, I’ll definitely be reaching for this method instead.
About the Author
Daniel Yu
Daniel is the head author of Project Barista. Since 2016, he discovered his passion for specialty coffee. His personal mission is to share everything he’s learned over the years.