One Pour

Gabi Master A Misc pourover by Lance Hedrick

Lance Hedrick's single-pour Gabi Master A recipe uses the reservoir to distribute the whole water charge without a separate bloom. He developed it as a repeatable small-cup alternative to cupping, using a low kettle temperature and a well-rested light roast.

1:16.7 Ratio

2:30 Total

12g Dose

83°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 83 °C
Temp: 7 coarse
Grind: 2:30
Total: ~200 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:30 · 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

2m30s

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

+200g→ 200g 83°C
Done 2 / 2
2:30

Finish when the coffee stops dripping.

Notes

Use coffee that has rested enough to release most of its carbon dioxide: with no separate bloom and very little agitation, fresh gas can delay wetting. The grind is coarse, though slightly finer than Hedrick's direct-bloom version. Pour into the top reservoir quickly at first, then slow down as it fills so the water keeps draining without overflowing. Adjust the grind by taste rather than treating the total time as a strict target.

Original source

Recipe by Lance Hedrick, published at youtube.com.

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By

Lance Hedrick

16 recipes

In the cup