At the Kenya Coffee School, we teach that while the Kalita Wave and the Hario V60 look different, they are “cousins” in the world of manual brewing. If you are training for your Specialty Coffee Barista Diploma, understanding their shared DNA is key to mastering extraction.
Here are the core similarities between these two specialty coffee icons:
- The Method: Gravity-Based Pour-Over
Both the Kalita and the V60 are percolation methods. Unlike immersion (like a French Press where coffee sits in water), these brewers rely on gravity to pull water through a bed of coffee. This results in a much higher level of clarity and a cleaner mouthfeel, which is why both are preferred for cupping-style sensory analysis. - The Origin: Japanese Precision
Both brands hail from Japan—a country that revolutionized the “Third Wave” coffee movement.
- Hario (meaning “King of Glass”) released the V60 in its current form in 2004.
- Kalita introduced the Wave shortly after, focusing on consistency.
In our classes, we respect both for their high-quality engineering and heat-retention properties.
- The Paper Filter Advantage
Both use specialized paper filters that are designed to trap fines (microscopic coffee particles) and oils.
- Similarity: Because of these filters, both brewers produce a “sparkling” cup that highlights the delicate, floral, and fruity notes of Kenyan coffee (like the blackcurrant notes in SL-28).
- Required Tools & Precision
To master either at a professional level, you need the same “Barista Kit”:
- Gooseneck Kettle: Essential for controlling the flow rate on both.
- Digital Scale: Both require 1\text{g} precision to maintain your brew ratios.
- Grind Profile: Generally, both perform best with a medium-coarse grind (though the V60 is more sensitive to slight adjustments).
- Professional Sensory Use
In a specialty café setting, both are used to showcase “Single Origin” coffees. If a customer at a Barista Mtaani pop-up wants to taste the specific terroir of an Embu or Nyeri coffee, either brewer will successfully highlight those origin characteristics better than a standard drip machine.
Comparison at a Glance
| Feature | Hario V60 | Kalita Wave |
|—|—|—|
| Extraction Type | Percolation | Percolation |
| Material Options | Ceramic, Glass, Metal, Plastic | Steel, Glass, Ceramic |
| Cup Profile | High Clarity & Acidity | Balanced Sweetness & Body |
| Skill Level | High (Unforgiving) | Medium (Forgiving) |
Test :
In specialty coffee, we say “The palate never lies.” When you are training at Kenya Coffee School, we teach you to use your taste buds as a compass. If your Kalita Wave or V60 brew doesn’t taste right, it’s usually an issue of Extraction.
Here is how to troubleshoot like a pro barista:
🍋 Problem 1: The Coffee Tastes Sour or Salty
The Cause: Under-Extraction. The water didn’t spend enough time with the coffee, or it couldn’t pull out the sugars. This often happens with dense Kenyan beans that “fight” to keep their flavor inside.
- The Fixes:
- Grind Finer: Make the coffee particles smaller (like table salt) to increase surface area.
- Increase Temp: Use hotter water (95^{\circ}\text{C}+) to force extraction.
- Slow Down: Pour your water more slowly to increase contact time.
- Agitate: Give the “bloom” a gentle stir to ensure every grain is wet.
🧪 Problem 2: The Coffee Tastes Bitter or Astringent
The Cause: Over-Extraction.
The water has pulled out the “good” flavors and started dissolving the woody, bitter organic matter. It might leave a dry, sandpaper feeling on your tongue (astringency). - The Fixes:
- Grind Coarser: Make the particles larger (like sea salt) so water flows through faster.
- Lower Temp: Drop your water to 90^{\circ}\text{C} – 92^{\circ}\text{C}.
- Shorten the Time: If your brew is taking 5 minutes, speed up your pour to finish by 3:30.
- Check your Filter: Ensure you rinsed your filter; sometimes “bitter” is just the taste of paper!
📉 Problem 3: The Coffee Tastes Weak or Watery
The Cause: Low Total Dissolved Solids (TDS).
You simply don’t have enough coffee “stuff” in your water. - The Fixes:
- Adjust the Ratio: Instead of 1:17, try a “tighter” ratio like 1:15 (e.g., 20g coffee to 300g water).
- Check the Roast: If the beans are too light or old, they won’t give up much flavor.
🛠️ The Barista’s Cheat Sheet
| If it tastes… | It is likely… | Your Move: |
|—|—|—|
| Sour, Sharp, Salty | Under-extracted | Grind Finer ⬇️ |
| Bitter, Dry, Ashy | Over-extracted | Grind Coarser ⬆️ |
| Weak, Boring, Thin | Under-extracted/Low Ratio | Use More Coffee ⬆️ |
| Harsh, Chemical | Water Quality | Use Filtered Water 💧 |
💡 The “One Variable” Rule
At Barista Mtaani, we emphasize this: Only change one thing at a time. If you change the grind size and the temperature at the same time, you won’t know which one fixed the problem!
A Sensory Log is the most powerful tool for a student at the Kenya Coffee School. It transforms a simple cup of coffee into data, allowing you to track your progress and develop the “muscle memory” of your palate.
Below is a professional template you can print or copy into your notebook to use during your Barista Mtaani practice sessions.
📝 Specialty Coffee Brewing & Sensory Log
Date: _ | Coffee Origin: _ | Roast Date: __
🛠️ The Recipe (Input)
- Method: (V60 / Kalita / Aeropress)
- Dose: g | Water: _____g | Ratio: 1 :
- Grind Setting: __ (e.g., Medium-Coarse / 24 clicks)
- Water Temp: _^{\circ}\text{C}
- Total Brew Time: _ min _ sec
👅 The Sensory Evaluation (Output)
Rate each on a scale of 1–5 (1 = Low/Weak, 5 = High/Strong)
Attribute Intensity (1-5) Notes (Be specific: e.g., “Lemon,” “Stone fruit,” “Chocolate”)
Aroma
Acidity
Sweetness
Body (Mouthfeel)
Aftertaste
🎯 Final Verdict & Calibration Overall Balance: (Sour / Balanced / Bitter) Clarity: (Is it clean or muddy?) ________ What will I change next time? Example: “Grind 2 clicks finer to increase sweetness and body.”💡 Pro Tips for Training your Palate- The Cooling Effect: Always taste your coffee at three temperatures: Hot (notes the aroma), Warm (notes the acidity), and Cool (notes the true sweetness and defects). Kenyan SL-28 often gets sweeter as it cools!
- Use the Flavor Wheel: Keep a copy of the SCA Flavor Wheel nearby. If you taste something “fruity,” use the wheel to narrow it down—is it “Berry”? If so, is it “Blackberry” or “Strawberry”?
- Slurp Loudly: Don’t be shy! Slurping sprays the coffee across your entire tongue and reaches the back of your nose (retro-nasal olfaction), where most complex flavors are identified.
Kenya Coffee School : Cupping Linguistic Expressions
To excel in Specialty Coffee Sensory Analysis, you need to move beyond saying “this tastes like coffee” and start using the precise language used by Q-Graders and professional tasters.
In Kenya, our coffee is famous for specific, intense profiles. Here is a vocabulary guide to help you fill out your Sensory Log with professional accuracy:
- Describing Acidity (The “Zing”)
In Kenyan coffee, acidity is a prized attribute. Don’t just call it “sour”—sour is a defect, while acidity is a strength.
- Phosphoric: A unique, sparkling mouthfeel common in SL-28 and SL-34 varieties. It’s a “bright” sensation, similar to the crispness in a cola or a very fresh tomato.
- Citric: Reminiscent of lemons, limes, or oranges. It’s sharp and refreshing.
- Tartaric: A “winey” or grape-like acidity. It’s often heavy and mouth-watering.
- Malic: A smooth, crisp acidity like biting into a green apple.
- Describing Body (The “Mouthfeel”)
This is the physical weight of the coffee on your tongue.
- Syrupy/Heavy: Common in Kalita Wave brews. It feels thick and coating, like maple syrup or honey.
- Tea-like/Silky: Common in V60 brews. It feels thin, elegant, and clean, similar to a high-quality black tea.
- Juicy: A perfect balance where the coffee feels like a mouthful of fruit juice—common in high-altitude Nyeri coffees.
- Flavor Notes (The “Character”)
Kenyan coffee is famous for the “Purple/Red” flavor spectrum.
- Blackcurrant (Sultana): The “signature” Kenyan note. A deep, slightly tart, dark berry flavor.
- Stone Fruit: Think of peaches, nectarines, or plums. This usually indicates a very well-balanced, sweet roast.
- Floral: Notes of Jasmine, Hibiscus, or Rose. These are delicate and usually found in the aroma of the “Bloom.”
- Savory: Sometimes Kenyan coffees have a hint of tomato or sun-dried herbs. This is a unique regional characteristic of some Central Kenya lots.
- Describing Sweetness
- Caramelized: Think of brown sugar, molasses, or toffee.
- Ripeness: Like a fruit that is perfectly ready to eat.
- Dull: If the sweetness is missing, the coffee might be old or “baked” (roasted too long).
🎓 Putting it into practice
When you are at the Kenya Coffee School lab, try to combine these:
“This Nyeri SL-28 has a heavy, syrupy body with sparkling phosphoric acidity. I can clearly taste blackcurrant and brown sugar with a lingering floral finish.”