Three-Phase Gabi

Kalita Wave 185 Kalita by Asser Christensen

Asser Christensen's Kalita Wave method splits the brew into three phases: a bloom without stirring, a kettle pour with two stirs that does all the agitation, and a quiet percolation through the Gabi Master B. Keeping the agitation the same from brew to brew is meant to give a clean cup with a very long finish.

1:16 Ratio

3:30 Total

25g Dose

94°C Temp

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You'll need

Gabi Master B Required

A gravity-fed water distributor that sits over a separate pour-over dripper, such as a V60 or Kalita Wave. It disperses the kettle stream into gentle droplets; the dripper and its paper filter are still required.

Recommended Gabi Master B

Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 94 °C
Temp: 4 medium-fine
Grind: 3:30
Total: ~400 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:30 · total

Before you brew

1 Add 25g of grounds.

Bloom 1 / 7
0:00

45s

Pour in a spiral to 75g. Let it bloom.

+75g→ 75g Spiral 7.5g/s 10s 94°C
Pour 2 / 7
0:45

20s

Pour in a spiral to 200g.

+125g→ 200g Spiral 6.3g/s 20s
Swirl 3 / 7
1:05

15s

Stir 2 times. Let it settle.
Prepare 4 / 7
1:20

5s

Set the Gabi Master B on top of the dripper — you pour into its reservoir, not onto the coffee.
Pour 5 / 7
1:25

20s

Pour to 320g. Fill both rings of the distributor so the water drips over the whole bed.

+120g→ 320g
Pour 6 / 7
1:45

1m45s

Finish pouring to 400g. Keep the distributor's inner ring topped up so the water keeps dripping over the centre of the bed.

+80g→ 400g
Done 7 / 7
3:30

Finish when the coffee stops dripping.

3m 15s–3m 45s

Notes

The guide gives no water temperature: 94°C is a starting point, and the water cools while it sits in the distributor. Stir twice in a controlled forward motion, the same way every brew. After the first fill, top up only the inner ring, about every ten seconds. Use a ceramic Wave and bleached papers; the steel Wave drains more slowly. Soft water around 50-80 ppm suits it; swirl the server before serving.

Original source

Recipe by Asser Christensen, published at coffeechronicler.com.

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