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Kalita Wave Stainless Steel Leather Wrapped Gooseneck Kettle - 1L

Kalita Wave Stainless Steel Leather Wrapped Gooseneck Kettle - 1L

Regular price $130.00 USD
Regular price Sale price $130.00 USD
Sale Sold out

The Kalita Wave Stainless Steel Kettle is wrapped in leather with a wooden handle for a unique look. Designed for master control when brewing pour-overs with a spout shaped in the gooseneck style. The wooden handle protects hands from heat and is removable.

Product Details

  • Holds 1 liter.
  • Body and lid are stainless steel, wrapped in (real) leather.
  • Base is made of 18% chrome.
  • Thickness of plating is 0.6mm.
  • Handle is made of wood and removable.
  • Base diameter 123mm/4.82 inches.
  • Made in Japan.
  • Hand wash with mild soap and water, descale from time to time.
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    Best Coffee Brewing Methods

    Get the best results using our coffee following the instructions from SCA. 

    SCAA, the Specialty Coffee Association of America, has come out with their golden ratio, which is approximately. 1:18. So, therefore they recommend 55 grams of coffee for 1000 ml (grams) of water

    Brewing Best Practices

    Coffee-to-Water Ratio: To achieve the Golden Cup Standard, the recommended coffee-to-water ratio is 55 g/L ± 10%.

    Coffee Preparation Temperature: To achieve the Golden Cup Standard, water temperature, at the point of contact with coffee, is recommended to fall between 200°F ± 5° (93.0°C ± 3°).

    Elements & Device

    Measurable elements:

    Water: valid when brewing water meets SCA water quality standardRatio of Coffee-to-Water (55 g/L ± 10%)Grind/particle size distribution: matches the time of coffee-to-water contact

    Equipment/brewing device:

    Time of Coffee-to-water Contact: 1-4 minutes Fine, 4-6 minutes Drip, 6-8 minutes CoarseTemperature: 200°F ± 5° (93.0°C ± 3°)Turbulence (mixing action of water flowing through & around the coffee particles to achieve a uniform extraction of soluble material)

    Filter media (least affect to brew flavor, body, time of contact & sediment less than 75 milligrams per 100 milliliters)

    Guidelines for Using By-Pass in the Drip Coffee Brewing Process

    Guidelines for Brewing with Column Brewer

    Guidelines for Brewing with French Press

    Guidelines for Brewing with Single Cup Immersion Dripper

    Guidelines for Brewing with Six Cup Pour-Over Brewer

    Guidelines for Brewing with Two Cup Pour-Over Brewer

    Guidelines for Brewing with Siphon