Preparation guides

How to prepare Kalita/Orea?

Preparation guides

The Kalita and Orea coffee makers are drip brewing methods that combine control and precision in extraction. Kalita, with its flat base and three holes, provides an even and balanced extraction, while Orea, with a faster flow rate, allows for greater brewing flexibility. Both methods highlight the clarity and nuance of the coffee, making them ideal for those seeking a filtered experience with a high degree of control.

What do you need to prepare it correctly?

Equipment

Kalita/Orea, flat filter, scale, stopwatch, mill, cup/decanter and kettle

Amount of coffee

18 grams (ratio 1:16.6)

Water

300 grams of water (50% Lanjarón and 50% Bezoya)

Temperature

94th

Grinding

22 clicks of Comandante (medium/fine grind)

Time

3:00 minutes

Preparation

Place the dripper in a cup/decanter and insert the filter. Pour in hot water to eliminate the papery taste and preheat the unit. Discard this water.
Grind the coffee to a medium level (22 clicks of Comandante)
Place the dripper on the scale, add the coffee and distribute it evenly, tare the scale and start the timer.
Pour 60g of water, using circular movements, and wait 30 seconds for the coffee to degas.
At 0:30, slowly pour in up to 180 grams of water. Pour the water in circles from the center to the outside before returning to the center. Continue pouring water slowly in the center as close to the coffee as possible.
At 1:30, pour in the final 300g of water.
Wait until the total time is 3:00 minutes and remove the dripper. Pour into your favorite mug and it's ready to drink.