Gabi Master B

V60 02 V60 by The Gabi

The recipe printed in the Gabi Master B manual, provided by Korea's Coffee Critics Association. A short bloom drips through the distributor's inner ring, then the rest of the water fills both rings while the Master B meters it onto the bed. The manual draws it over a Hario, Kalita, Kono or Melitta dripper.

1:15 Ratio

2:30 Total

20g Dose

90°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

20 g
Coffee: 300 g
Water: 1:15
Ratio: 90 °C
Temp: 3 fine
Grind: 2:30
Total: ~300 ml
Yield

Grind · 3/10 · fine

FINE COARSE

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Method

2:30 · total

Before you brew

1 Add 20g of grounds.
2 Set the Gabi Master B on top of the dripper — you pour into its reservoir, not onto the coffee.

Bloom 1 / 3
0:00

25s

Pour 50g. Pour into the distributor's inner ring only, so the water drips over the centre of the bed. Let it bloom.

+50g→ 50g 90°C
Pour 2 / 3
0:25

2m5s

Finish pouring to 300g. Fill both rings of the distributor so the water drips over the whole bed, topping them up as they drain without letting them overflow.

+250g→ 300g
Done 3 / 3
2:30

Finish when the coffee stops dripping.

Notes

The manual gives a range of 85-93°C for the water and 15-20g of coffee at the same 66.7g/L ratio. The distributor holds less than the main pour, so keep topping it up as it drains instead of filling it past the rim. Expect about 250-270ml of brewed coffee.