An incredibly forgiving brew method that requires no gooseneck kettle. The lack of agitation with a long brew time results in a beautiful clarity in the final brew.
Pro-tip: To adjust the body/mouthfeel, you can adjust the brewing ratio – more coffee or less water will make it thicker at the expense of clarity of flavour, less coffee or more water will increase clarity at the expense of texture. We recommend a general ratio of 60g coffee per litre of water.
What you need
GABI MASTER A
18-19G COFFEE TO 300G WATER, GROUND COARSER THAN DEMERARA SUGAR
Place paper filter in brew chamber, and rinse with hot water making sure not to collapse the paper.
Discard the rinse water and place coffee in brewer
Assemble full brewer – funnel -> dispersion chamber -> brew chamber -> ring -> carafe or mug
Pour 100g of water into funnel, just off boil (98-99c)
At 1:20, pour another 100g and at 2:40 pour another 100g to the final weight of 300g
Allow to draw down. Final brew time should be between 4 to 5 minutes.
Decant and enjoy!