Single Pour

Gabi Master A Misc pourover by Coffee with Carl

Coffee with Carl's favourite Gabi Master A recipe: 12g of coffee ground a little coarser than medium and all 200g of water into the reservoir in one pour, drained by about 3:20.

1:16.7 Ratio

3:20 Total

12g Dose

94°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 94 °C
Temp: 6 medium-coarse
Grind: 3:20
Total: ~200 ml
Yield

Grind · 6/10 · medium

FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:20 · total

Before you brew

1 Rinse the filter.
2 Add 12g of coffee and level the bed.
3 Set the water distributor on top.

Pour 1 / 2
0:00

3m20s

Pour 200g. Pour through the water distributor. Keep the water below the rim; do not overfill it.

+200g→ 200g 94°C
Done 2 / 2
3:20

Finish when the coffee stops dripping.

Notes

Carl finds the Master A the master of consistency, sweetness and uniformity, but warns that more uniformity is not always better: if the cup feels flat, try a slightly hotter kettle. He brewed with a light roast from April.

Original source

Recipe by Coffee with Carl, published at youtube.com.

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