最新！KurasuのKalita Waveの抽出レシピ (3投淹れ)/How to brew with Kalita Wave by Kurasu 2023
ฝัง
- เผยแพร่เมื่อ 6 มี.ค. 2023
- Kurasuの日本国内チャンネルが移動となりました。是非こちらからフォローください！
/ @kurasukigu
Kurasu最新のKalita Waveのレシピをご紹介！
4投淹れのHarioV60のレシピと違い3回に分けて注ぎ、それぞれの注ぎ方に変化をつけて抽出しています。Kalita Wave特有の甘さがぎゅっと詰まった美味しいコーヒーを自宅でも楽しんでみてくださいね。
質問があればぜひ、コメントください！
Kurasu’s latest Kalita Wave recipe!
Unlike the HarioV60 recipe, which devides the pour into 4 different intervals, this recipe is separated into 3 pours, with pour variations on each step. Be sure to enjoy this Kalita Wave brewed coffee, that is packed with unique sweetness.
If you have any questions, feel free to comment them down below!
0:36 Kalita Waveの良いところ・苦手なところ/Strengths and weaknesses of Kalita wave
1:06 準備するもの/What you need
1:43 レシピの概要/Recipe Overview
2:11 Wave Filterのリンスのコツ/Tips for rinsing Wave Filter
2:51 実際に淹れてみましょう！/Let's get brewing!
3:01 1投目/1st Pour
3:36 2投目/2nd Pour
4:04 3投目/3rd Pour
5:19 飲んでみよう！/Tasting
6:00 レシピのおさらい/Recipe Review
Music credit: Golden Skin / SARAH, THE ILLSTRUMENTALIST
Kurasuの名前は日本語の「暮らす」からきています。はじめはオーストラリアのシドニーにて、日本の暮らしの中にあるデザイン性の高い雑貨を販売するオンラインショップとしてスタートしました。現在は日本のコーヒー器具を販売するストア、そして日本全国のスペシャルティコーヒーロースターと提携したコーヒー豆の定期購買サービスが、世界中のお客様にご支持をいただいています。
2016年には初のカフェ店舗として京都スタンド、2017年にシンガポール店、2019年にバンコク店、2020年に京都・夷川店をオープンし、2021年に京都・伏見稲荷から西陣にロースタリーを移動しました。
日本全国、また世界中のコーヒーロースターと密な連携を取ることで常に最新のスペシャルティコーヒーに関わる情報交換をし、進化する焙煎への取り組みを行っています。国内外のコーヒーフェスティバルや ポップアップの参加、コラボレーションの企画を積極的に行うことことで、京都から世界へコーヒーの文化を発信し続けています。
Kurasu comes from the Japanese word “to live” or “lifestyle.” Starting as an online homeware store, we are now globally recognized as the premier shop selling Japanese coffee brewing equipment and feature a subscription service partnering with specialty coffee roasters from around Japan.
We serve specialty coffee in our shops in Kyoto, Singapore, and Bangkok. In 2021 we moved our roastery cafe from Fushimi Inari to Nishijin. We’re currently roasting with a Giesen W6A and Loring S35 Kestrel ™.
Our aim is to showcase Japanese coffee culture to the world through introducing coffee products, roasters, and our own roasts. We are a coffee equipment retail store, cafe, coffee roaster, and a medium for specialty coffee culture.
Home page:
Domestic: www.jp.kurasu.kyoto
International: www.kurasu.kyoto
Instagram:
(JP) / kurasujp
(EN) / kurasu.kyoto
Facebook:
(JP) / kurasujp
(EN) / kurasu.kyoto
Pinterest:
/ kurasu
Twitter:
(JP) / kurasujp
(EN) / kurasu_kyoto
コーヒー定期購買：www.jp.kurasu.kyoto/subscription
Coffee Subscription: www.kurasu.kyoto/subscription - บันเทิง
笑顔が素敵
ありがとうございます！嬉しいです！次の動画もぜひお楽しみに(^^)
This is my new favorit recipe
This cup is amazing. Thanks for the recipe!
Thanks for the recipe will be sure to try. Amazing balance between giving important details but also keeping it simple. Subscribed!
Probably one of the most detailed videoed I’ve seen. I love the above angle of the pouring as well to see the timing method he used to pour gently and how the bloom takes place. Thank you!
Thank you for your message! We are very happy to hear from you!
Would love to see an iced recipe for Kalita Wave! 😃
Thank you for your request! We will keep it in mind for next time!
@@KurasuKyoto the Timemore b75 is also interesting, I think lots of people in Asia are using it!
Thanks for the recipe! How would you adjust the recipe for a larger brew for two persons using the Kalita Wave 185 instead of 155?
よくKalita Waveのリンスを失敗していたので（動画の失敗例ほどくしゃくしゃにならないですけど笑）、リンスのコツの紹介は地味に大変ありがたいです🙏
私も初めてKalita Waveを使った時にうまくリンスできなくて困ってました(^^;)抽出の一貫性のためにもなるべくフィルターは形状を保てた方がいいですもんね (^^)コメントありがとうございます！
Amazing video - could you tell me what’s the glass cup at 5:15 that is used to hold the Kalita dripper? Also is the Hasami currently out of production?
How about an updated origami recipe? and maybe a comparison with v60 and kalita???
Thank you so much for the video.
What would you do for MEDIUM ROAST??
( not dark ).
🙏🙏
Thank you for your comment :) For medium roast in Kurasu, you can use the same recipe as for the light roast. If you are not satisfied with the taste, grind a little finer or increase the amount of powder. For more information on how to adjust the flavor, please refer to this blog! kurasu.kyoto/blogs/kurasu-journal/tagged/coffee-journey-with-reika
Can I try this with a Kalita 185 filter in an Origami Air? What changes would you suggest?
Takuya, you are amazing!
Thank you! Your way of thinking is outstandingly inspiring!
.
I tried it right now, using April, plastic brewer, yet it has to be: (40, 40,160); to wet the coffee bed completely.
.
The result. as expected, 100%, Bright acidity, rich uprising aroma and flavors are pronounced in complexity; balanced sweetness and purifying the over- fermented qualities of this coffee: [(Costa Rica. Honey), which tastes almost black honey even it is only fully honey].
.
LOVE YOU KYOTO. LOVE YOU KURASU.
Thanks for much for trying and commenting!
抽出の最後回しながら周りのコーヒーを落とすタイミングは動画の速さだと何gのタイミングで注いでますか？
後、このグアテマラの豆めっちゃ美味しかったです！
だいたい170gあたりから、ドリッパーのふちに注ぎ始めると慌てずに200g注ぎ切れます！このグアテマラ美味しいですよね。もうすぐ終売になりそうなので機会があれば是非またお試しください(^^)コメントありがとうございます！
Can you guys show us how to brew dark roast coffee with Kalita wave?
Thanks for your comment!
For dark roast, try brewing with +1g of coffee beans and grind a little finer. The dark roast coffee and Kalita Wave go very well together, so please enjoy it :)
@@KurasuKyoto Just tried this recipe, and it made an excellent cup of coffee. Thanks a lot! Would appreciate it a lot if you can answer a quick question. What's the reasoning behind grinding finer for dark roast coffee? It seems like there are two different camps, one with going finer for light roast and another with going finer for dark roast. It sounds more "intuitive" to go finer for light roast as it is more difficult to extract, but those recipes, like this one here, that require coarser grind for light roast always gave me better cups!!!
最後の淵に一周注ぐ際にウェーブの隙間からフィルターの外にお湯を注いでしまわないですか？それともウェーブの内側に注ぐ感じでしょうか？
（可能であればメッシュがタイムモアC2で何クリックか知りたいです！）
ご質問ありがとうございます！ウェーブの隙間からお湯が抜けてしまわないか、という事ですが、実際、多少の湯抜けはしています。ただ、それも含めて濃度など調整されてレシピになるので、安心してウェーブの上を通りながらお湯を注いでください(^^)内側に行きすぎてしまいますと、フィルターに挟まったコーヒーがしっかり落としきれなくて一貫性が保てなかったりするので、動画の通り注いでいただくのが一番かと思います。タイムモアC2での挽き目ですが、すぐには対応ができないので、以下のブログから挽き目の詳細を見ていただき、ご調整ください。あとやはり豆によって多少の挽き目の調整は必須なので、これをベースにお好みの味わいに向けて調整していただけたら良いのかなと思います☕jp.kurasu.kyoto/blogs/kurasu-journal/how-to-brew-with-kalita-wave-by-kurasu-kyoto-2023
❤ Nice brew video.
Is there brew recipe for 20gr coffee using Kalita Wave 155? Thanks.
Gampangnya tinggal di kali aja mas Bayu, kalau 200/14=14.3, berarti 20x14.3=286, Blooming 50,140,286 🤭, grind size medium coarse karena 155 agak kecil apalagi yg tsubame SS
@@robertadinata OK, saya sering terapkan seperti itu. Berarti waktunya juga nambah ya karena jumlah air semakin banyak?
Juga apakah rasanya sama dengan yg hasil brew 15gr?
@@BayuHernanto biasanya saya naikkin lagi kekasarannya dikit dikit mas..mengingat gramasi lebih banyak pasti flow rate bakal pelan..yg kita jaga total brew timenya juga jgn terlalu panjang, takutnya over ekstrak karena kelamaan di dripper..biasa kisaran 2:40 saya kalau main 15-16mg..makanya kalita keramik sama model kaca yg paling joss mengingat lobangnya lebih besar sedikit dibanding yg SS..cmiiw
👍Terima kasih pak@@robertadinata , saya masih belajar. Nanti saya kulik lagi
@@BayuHernanto siap mas..sama2 belajar..salam home brewer 🙏🏻
I'm curious what grinding size is on comandante hand grinder...25 or 30...
I have the stainless steel kalita wave 155, does this recipe still apply or do I need to modify it somehow? I heard that the stainless steel version has slower flow rate than the ceramic version.
Thanks for your comment! Basically, you can use the same recipe. However, as you mentioned, stainless steel drippers extract more slowly than ceramic ones due to their structure. Therefore, you may notice more of unpleasant flavors. In that case, try coarsening the coffee beans a little!
Hi! I have a ceramic kalita wave 185. I like bigger cups of coffee. Any guide for a higher dose of 22-25 grams?
Hi, if you're using more coffee, please increase the amount of hot water to keep the same ratio of coffee to water as the recipe. If you feel the outcome is too strong, please try making the grind size coarse!
Hi, and thanks for the video.
What do you mean by grind size should be COARSE. ?
IF you use HARIO MILL CERAMIC SLIM grinder , how meny clicks ?
( how many clicks to you set to adjust that coffee grinder ?).
🙏
Thank you for reaching out! Grind size is a bit hard to say as it depends on coffee, grinder and most importantly your desired taste. To start with, please try adjusting the grind size for the brew time to be 2:05-2:15 and further adjust from there!
I notice your company often recommends "coarse" grinds, but from the pictures and your statements on other channels, you recommend a Commandante grind size of around 25-30 clicks. At least from what I can tell, that's closer to a medium grind at least in the United States. Would Kurasu be open to posting a blog about the grind sizes for your recipes on various machines? Stuff like the Ode 2, etc
We can think of that. For Ode 2 we usually do 7-8
@@KurasuKyotoI usually do a coarse grind of around 20 clicks, but that is because of Hario, That means, I need to be a bit more coarse for the Kalita
Kalita Wave Dripperの良いところ
で ＊抽出の一貫性をあげていらっしゃいますが「抽出の一貫性」とはどういうことですか？具体的に説明お願いいたします。
How many clicks on the comandante would you say?
hey, did u figured it out?
I do 20 clicks (same for the Hario v60) with light roasts