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Master the Kalita Wave: George Howell Method (Adapted)

 

Recommended Recipe: George Howell Method (Adapted)

This method scored 10/10 in Prima Coffee's comparative testing with Honduran coffee and brings out exceptional sweetness, acidity, and complexity.

Parameters

Parameter
Recommendation
Coffee Dose
20-22g
Water
320-340g (1:15-1:16 ratio)
Water Temp
93-95°C (200-203°F)
Grind Size
Medium-fine (slightly finer than sea salt)
Total Brew Time
3:00-3:30
Filter
Kalita 185 paper filter

Step-by-Step Brewing Process

PREP

  1. Rinse & Preheat: Place Kalita paper filter in dripper, rinse thoroughly with hot water to remove paper taste, and preheat the brewer. Discard rinse water.
  2. Add Coffee: Weigh 20-22g of freshly ground coffee into the filter. Gently tap to level the bed.
  3. Zero Scale: Place the brewer on the scale and tare to zero.

BLOOM (0:00-0:30)

  1. Initial Pour: Start timer and pour 60g of water evenly over the grounds in a circular motion.
  2. Stir Gently: Use a spoon or chopstick to ensure all grounds are saturated (this helps with even extraction for washed process coffees).
  3. Wait: Allow to bloom for 30 seconds to release CO₂.

MAIN POUR (0:30-2:45)

  1. Pulse Pouring Technique: Pour in 6 timed pulses of ~50-55g each:
    • 0:30-0:45 → Pour to ~110 g total
    • 1:00-1:15 → Pour to ~165 g total
    • 1:30-1:45 → Pour to ~220 g total
    • 2:00-2:15 → Pour to ~275 g total
    • 2:30-2:45 → Pour to ~320-340 g total
  2. Pour Pattern: Start in the center, spiral outward to ~1cm from the filter edge, then return to the center. Keep the slurry level consistent.

DRAIN (2:45-3:30)

  1. Let Draw Down: Allow coffee to fully drain. The flat bed should be relatively even when finished.
  2. Swirl & Serve: Gently swirl the carafe to homogenize the brew before pouring.


Why This Works for Your Coffee

Washed Process Compatibility: The clean, bright profile of fully washed Honduran coffee responds beautifully to the Kalita's even extraction and controlled flow. 
Variety Balance: Catimor (chocolatey body), Bourbon (sweetness), Lempira & Pacas (brightness) are all highlighted by the George Howell pulse-pour method's balanced extraction.
Medium Roast Optimization: Water temperature of 93-95°C extracts sweetness without over-extracting delicate fruit notes—ideal for Central American medium roasts.
Flat-Bed Advantage: The Kalita Wave's three-hole design and flat bottom minimize channeling, ensuring the complex layering of your San Vicente coffee extracts evenly.

Adjustments

Issue
Adjustment
Too sour/bright
Grind finer, increase water temp to 96°C, or extend bloom to 40 sec
Too bitter/dull
Grind coarser, lower temp to 92°C, or reduce total brew time
Weak body
Try 1:14 ratio (e.g., 22g coffee: 310g water)
Muddy flavors
Ensure even pouring pattern; avoid pouring directly on filter walls

Pro Tips for Honduras Coffees

Freshness: Use coffee within 2-4 weeks of roast date for optimal flavor expression of the honey, citrus, and chocolate notes typical of this origin.
Water Quality: Use filtered water with balanced minerals (like Third Wave Water) to enhance clarity and sweetness.
Rest After Brewing: Let your cup rest 2-3 minutes after brewing—Honduran washed coffees often reveal more complexity as they cool slightly.
Experiment: Start with this recipe, then adjust one variable at a time (grind, ratio, or pour timing) to dial in your personal preference.


Our recommended coffees:
Honduras Edgardo Reyes
Honduras, San Vicente / Medium Roast Coffee



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