Have you chosen the stable and uniform shape of the Kalita Wave (or a wave-style dripper) for your extractions? To unlock its true potential, it's essential to eliminate the drag caused by standard filters.
The Sibarist WAVE filters are specifically designed for the wave format, using FAST technology to ensure an optimized water flow, allowing you to extract maximum flavor without clogging.
✨ Strengths for the Kalita Wave
The Kalita Wave design (flat bottom and multiple holes) is exceptional, and Sibarist WAVE filters enhance it:
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Enhanced Speed (FAST Tech): Thanks to ultra-thin fiber and very high porosity, they drastically reduce extraction times. Achieve a fast and consistent drawdown, even when grinding finer to increase yield.
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Hyper-Defined Clarity: The superior quality paper guarantees no paper taste or smell interferes with your cup, letting only the brightest and most complex coffee flavor profiles shine through.
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Perfect Fit: Available in sizes suitable for both Kalita Wave 155 (S/M, 1-2 cups) and Kalita Wave 185 (M/L, 2-4 cups), ensuring even coverage of the coffee bed for perfectly balanced extraction.
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Guaranteed Consistency: The combination of flat bottom and FAST technology prevents clogging and ensures every extraction is predictable and reproducible, essential for enthusiasts and professionals.
🔬 Materials and Technical Details
Sibarist filters are the choice of competition baristas, engineered for maximum performance:
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Technology: FAST Specialty Coffee Filter – Developed for fast flows and maximum extraction efficiency.
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Material: 100% Organic Cellulose, chlorine-free and biodegradable.
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Production: Sustainably made in Barcelona.
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Sealed Packaging: Hermetically sealed to protect the paper from dust, moisture, and external contaminants.
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Sustainability: Packaging in FSC certified paper (sustainable and recyclable).
Don't limit your Brewing Potential.
If you're looking for an exceptionally clear, fast cup free of papery notes, Sibarist WAVE filters are the ultimate upgrade for your flat-bottom pour-over experience.
Add Sibarist WAVE filters to your cart and experience record extractions every morning.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when it comes to quality. Although the label may state up to 24 months, generally high-quality coffee loses most of its flavor and aroma within a few months. We recommend drinking it between 10 and 60 days after the roasting date (provided the bag has never been opened). Once the bag is opened, the coffee quality deteriorates quickly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always printed, especially by larger companies. On our packages, you will clearly find it written on the back.
P.S. all our bags are vacuum-packed with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
