Steps

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
GABI FILTER
SERVING VESSEL
SCALES
FILTERED WATER
POURING KETTLE
TIMER

18-19G COFFEE TO 300G WATER, GROUND COARSER THAN DEMERARA SUGAR

Brew Timer

5 : 00
Start

Step 1

Place paper filter in brew chamber, and rinse with hot water making sure not to collapse the paper.

Step 2

Discard the rinse water and place coffee in brewer

Step 3

Assemble full brewer – funnel -> dispersion chamber -> brew chamber -> ring -> carafe or mug

Step 4

Pour 100g of water into funnel, just off boil (98-99c)

Step 5

At 1:20, pour another 100g and at 2:40 pour another 100g to the final weight of 300g

Step 6

Allow to draw down. Final brew time should be between 4 to 5 minutes.

Step 7

Decant and enjoy!