Gabi Standard

Gabi Master A Misc pourover by H&S Coffee Roasters

The recipe H&S Coffee Roasters uses on the Gabi Master A for almost every coffee: a long 1:18 ratio and a fine grind, a 30g bloom straight onto the bed, then everything else into the reservoir. With nothing left to pour by hand, the cup is about the coffee, not the technique.

1:18 Ratio

3:30 Total

10g Dose

92°C Temp

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Parameters

10 g
Coffee: 180 g
Water: 1:18
Ratio: 92 °C
Temp: 4 medium-fine
Grind: 3:30
Total: ~180 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:30 · total

Before you brew

1 Rinse the filter.
2 Add 10g 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

35s

Set the water distributor on top. Let it bloom.
Pour 3 / 4
0:40

2m50s

Finish pouring to 180g. Pour through the water distributor. Keep the water below the rim; do not overfill it.

+150g→ 180g
Done 4 / 4
3:30

Finish when the coffee stops dripping.

Notes

They brew with 60/20 water at 92°C, at about 2,200 m. The water takes about 20 seconds to pass through the reservoir, so pouring into it at 0:40 gives the bloom a full minute. Total time is an outcome, not a target: once you are near 3:30, adjust by taste.