COFFEE IS THE original biohack and the nation’s most popular productivity tool. As we adjust to the changeover to daylight saving time, the caffeine-addicted WIRED Reviews team is writing about our favorite coffee brewing routines and devices. Today, director Michael Calore expounds on his love for the Kalita Wave. Look out for other Java.Base stories about other WIRED writers’ favorite brewing methods.
POUR-OVER COFFEE HAS a reputation for being fussy. That’s well earned; if you’re using one of the popular pour-over brewers like a Chemex or a Hario V60, you have no doubt spent a good deal of time on trial and error. If you don’t dial in the grind size, heat your water to the correct temperature, or maneuver your kettle in a perfect spiral to evenly soak the coffee, it’s easy to end up with an underextracted or acidic mess. It can force you to abandon pour-over altogether and go make amends with your Moccamaster.
There’s a better way—a method that is not only foolproof and requires almost none of that fastidiousness, but also results in a spectacular cup of coffee every single time.
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