Gabi Gentle

Gabi Master A Misc pourover by H&S Coffee Roasters

H&S Coffee Roasters' second Gabi Master A recipe, for darker, more soluble coffees or a cup you don't want to think about: a slightly bigger dose at 1:16.7, a coarser grind, a 30g bloom into the bottom and 170g into the reservoir.

1:16.7 Ratio

3:30 Total

12g Dose

92°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:30
Total: ~200 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:30 · total

Before you brew

1 Rinse the filter.
2 Add 12g of coffee and level the bed.

Bloom 1 / 4
0:00

5s

Pour 30g. Keep the pour gentle.

+30g→ 30g Fill gently 6g/s 5s 92°C
Prepare 2 / 4
0:05

20s

Set the water distributor on top. Let it bloom.
Pour 3 / 4
0:25

3m5s

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

+170g→ 200g
Done 4 / 4
3:30

Finish when the coffee stops dripping.

Notes

Same 60/20 water at 92°C. They wait only about 20 seconds after the bloom before pouring into the reservoir, which still gives about a minute of bloom by the time the water reaches the bed. Total time is around 3:30; adjust by taste.