Happy to see such an expert enjoying the Kalita Wave. I use the steel Kalita Wave 155 (the smaller one cup model). It never stalls for me, and I don't add a screen at the bottom. And I don't pour through a Gabi, and I don't stir the coffee during the pour. And yet it is very forgiving and brings the best out of most coffees, especially darker roasts, even when the grind and the temperature are not perfectly dialed in. To be honest I have not spent much time with a Hario V60, but I know the Kalita is much better than the Melitta. One strange thing is, the papers in the red and yellow boxes are a better fit than the ones in the clear bags, despite both being genuine.
I followed your instructions exactly making my coffee this morning. It was the best I've had in months, and that's with supermarket coffee (the good stuff is on the way). Own a lot of coffee gear but this method is the best. Thank you so much.
I like the idea of limiting the agitation in the last part of brewing. I use a similar recipe too. I think proper agitation is good for even distribution of heat and concentration, but agitation also let the surface of particles keep eroding. When we brew filter coffee, the grind setting is relatively coarser than espresso, so we need more time to get things out of the deeper part of the particles. If we agitates too much, we'll over-extract the surface before the deeper part getting proper extraction. Controlled agitation + enough brewing time = more balanced and longer aftertaste.
Thanks so much ! I have been using this recipe for the past year with a kalita wave 155 hasami. but use ( 15-16 g ) And it's been great and consistent. It allows me to focus on changing temp and grind size.I have used pretty much the same times for the 185 .It seems my 185 hasami has a faster flow rate. ( as I understand the hasami is inconstant.) The thing I like about the hasami 155 with wave filters is they maintain shape due to I assume clinging to the rough unglazed surface. So I do vary the grind size depending on the coffee and how it extracts. I find certain coffees taste better with longer extractions more 3-3:30 min Generally most courser grind sizes are under extracted less than 3 min ( a bit sour ) This recipe is great as it is consistent seems the brew timing is almost fixed by the technique. I will say I do miss hitting the 2:20 min time and get more 2:30 for the 3 part start with the Gabi B. I also preheat both the Kalita 155 and the Gabi B. I also play with the ratios a bit ( 5-10 gr water more ) in the bloom and in the agitation phase. I have had some really amazing cups although I have been purchasing more pricey beans timing the coffee resting so that also is a big factor. I like light roasts so I use a 205 F water temp sometimes plus or - 1-3 degrees. . Again thanks for this I found your blog as I was starting into improving my pour overs and purchasing new equipment . Your suggestions were both economical and of high quality.
I have a glass Kalita Wave & my friend has a Flair. So i borrowed his Flair dispersion screen to try it out. It's interesting - i would say i find a smoother cup of coffee but not a huge difference. But i must keep experimenting with grind size, etc. I know your dispersion screen suggestion is for the metal Kalita Wave dripper. I hope to find a way to try that soon! Per your inspiration, I will keep experimenting!! Thinking of getting the plastic Cafec Flower dripper. Not that i need another dripper but it is inexpensive & I'd like to compare it as you did in another video. Thanks for keeping my coffee trip fun & informative!!
Update: I started using the Flair shower screen with my Glass Kalita wave 185 & my Fellow Stagg XF drippers. Both with success! Especially with the Fellow XF, which is the larger of the 2 Fellow drippers, the dispersion screen made a definite difference. The XF can handle larger doses & I found more than 30g of coffee made the paper filter sag down towards the holes due to weight when wet. I had ordered a Kalita Steel dripper BEFORE seeing your video & decided to try your screen hack with these other flat bottom drippers while waiting for it to arrive. Great solution as i really prefer flat bottom brewers. Thanks!!!!
@@peteri3815 Place it in the Wave or Stagg before you put in paper filter. Flair screen on top of the holes first. I also found it most helpful with the metal Kalita Wave. The others - Glass Wave, Stagg XF - it's less necessary/effective. Did you watch this video?
Delicious recipe mate! I currently can’t obtain a kalita wave, so I used my v60; also don’t have a Gabi Dripmaster, however, the results were still a consistent & delicious improvement. Proust!!
I've been using this at work with a v60 as is (well, no dripper for the last pour), and I think it's works great. But one little change is that I think of it as 3, 8, 16, so I am looking at the current weight instead of taring out after each pour.
Amazing! I spent the last week experimenting with a December Dripper and a Gabi Drip Master B that I purchased for my birthday. My experimentations after that week led me to the near exact same recipe that you showed. I normally brew with a 13g:200g dose and have a 50g fully-immersed bloom, 50g pour at full open, and two 50g pours with the Gabi. I find splitting the final 50% increases sweetness from the longer contact time without adding bitterness due to minimal agitation. With this recipe I have made even coffee that my sister has found "too" sweet and no longer balanced but I do think that particular coffee already had a very strong inherent sweetness which became overemphasised. I also do a preheat cycle for the Gabi in a separate cup.
Thanks Marc! Funny how we ended up at almost the same recipe! I think the Gabi benefits tremenedously from this kind of technique. Very sweet and clean!
My Gabi Master B just arrived, and bad timing: I only had one dose of beans left to try it, even beans that I don't usually use for pour-overs (from Brazil, not bad but a bit on the unremarkable and boring side, and almost 2 weeks after roasting). The result following this recipe, however, was a positive surprise. I don't think I got these beans to ever taste so clean, sweet and with this aftertaste before. I'm looking forward to my usual go-to beans for pour-over, I just need to find some time to roast on the weekend. I usually also struggle to finish with a flat brew bed, but not so here. Mind you, I don't have a gooseneck kettle (yet), so I'm probably at a stage where it's still easy to make big improvements in quality just with better technique and the right tools such as the Drip Master. One thing I read in Drip Master B reviews: I also noticed that some holes were blocked initially. I poured in cold water and went through blocked holes with a needle to unclog them. I didn't feel any resistance doing this, but it did fix the issue and the water is now dripping evenly through all holes. It just takes a minute, but it's something I'd suggest to check.
Thanks for sharing your recipe, What temperature of the water are you using with this recipe? Also, will this work as well with a melodrip instead of the gabi?
Normally I use around 93-94 celsius. But I might go up a couple of degrees for really light roasts or down to 90 for a more developed bean. I have tried some times with the Melodrip, and you can get good results as well, but the main downside is that it's harder to be consistent. But if you're really good at using it I think you can get similar results as with the Gabi
Hi Asser, thanks for the brilliant recipe, which has become my go-to and I use it every day. With this recipe (1:16 ratio) and the Blue Bottle dripper (which I also discovered thanks to you), I get a great cup pretty much every time, even without dialing in specifically for different coffees. I use the Aeropress stir stick for the agitation, which is a lot more aggressive than the end of a regular spoon, but it seems to work well (my grind size dial-in no doubt accounted for the difference). This question may be a bit naive, but I am trying to understand why the 1:14 ratio / very coarse grind version from your blog post works. This variant indeed works well, I just don't understand why, and I'd appreciate any insights. Compared to your standard recipe (1:16 ratio, medium-fine grind), the ratio and grind size changes should both reduce extraction. So if 1:16 medium fine has the right amount of extraction, why don't we get a sour, under-extracted cup with 1:14 very coarse? What am I missing?
To answer my own question for any future readers who are wondering, after some experimentation I can confirm that the 1:14 ratio coarse grind recipe is indeed more sour, all other things being equal. The solution is to increase the water temperature to compensate (presumably this is what Asser intended we do, but it isn't mentioned explicitly in his blog post). With this adjustment, you can indeed get excellent fruity, sweet cups with a true-to-life flavor using the 1:14 version of the recipe.
2:31 How does that dispersion screen speed up the flow rate? 🤔 Am I missing something. It t would seem that it shows it down. But, what do I know? 🤷♀️🤣
Thanks for sharing your Kalita recipe. I noticed a very positive difference compared to my usual method on my first attempt. I have already watched your comparison of the JX and JX-Pro and wondered what thought when comparing the JX- Pro and K-Pro grinders. Do you think the K series are worth the extra money? Thanks again for everything!
You are always so thorough! But i did not hear/read anything much beyond size about the 155 vs the 185. I also checked your blog article where you mentioned the comparative sturdiness in the 155 glass drippers only. I am about to buy my first Kalita wave dripper so could you kindly comment about any nuances you have found in the 2 sizes. i mostly brew a 20g/300ml cup for myself. And i am leaning towards the glass dripper. So the 155 seems perfect - EXCEPT i've read a couple of comments that one has to watch the bloom spilling over the sides due to small size of the 155. Thank you!!!
Thanks Paul! If you're doing bigger brews than 18 g, 155 can feel a bit too small and result in the problem you mention. I would suggest you go for 185 Ceramic if your main recipe is 20 g. As mentioned in the post, the big glass version is extremely fragile.
Thanks Javier. This is copied from another answer here - should give you an idea on V60 technique ---> While the flat bottom is 3-5-8, the cone shaped is more like 3-3-10. I swirl the bloom, the second pour is circle pour, and then the remainder (10 x dose) is through the gabi inner reservoir. Will probably do a video on it in the future.
@@coffeechronicler I have in mind using the Gabi B's reservoirs with the V60 as you do with the Kalita. First use the 2 circles then only first one. What do you think Asser?
@@javierrayon8808 No trouble:) If it's a larger batch, like 400-500 ml then use both reservoirs for the first pour, otherwise just stick with the inner one. I only use boiling water if I brew super light roast scandinavian coffees that won't extract otherwise. Normally, I'm down between 95-90 depending on the roast.
@@coffeechronicler I second this. A video with a breakdown not only of the technique, but of the reason for the differences in technique would be great!
Thanks! I'm not 100% sure since it has a slightly updated adjustment dial now, but open the burr 2 full rotations from true zero, and then 6 clicks finer would be a good starting point. Then you can adjust finer or coarser from there if needed.
Thanks for this video Asser!. I recently purchased the Gabi Dripmaster B after watching it. The problem is that many of the holes have been drilled at inconsistent sizes and some don't drain at all. A number of people on Amazon said the same thing and I'm wondering if yours is like that. I took a large sewing needle that fit some holes, and forced it through the others. Now they all drain pretty evenly, but it's quite fast. Do you think that's a problem? What's the flow rate supposed to be? Also, I'm finding that I have to grind quite fine, almost espresso fine, to get it in the 3:15 or so drawdown range. I've yet to get those epic results you describe. Thoughts?
Hi James, sorry to hear about your experience. Unfortunately, it's not the first time I hear it recently. I have two Gabis that both work well, but it seems there are some problems with new batches. Usually, I don't grind that fine, so seems like the holes could have been poked bigger with the needles.
@@coffeechronicler I look forward to watching your review! At the moment, I've switched from the Hoffman/Rao V60 to the 4:6 method and I'm getting very tasty results.
Hi! Thanks for this recipe. I'm going to try it tomorrow for my morning brew. However, I think I'll have to improvise on the 3rd part of your recipe since we don't have the dripmaster yet, would you just for me to pour slowly instead?
Hi Asser! I just finished my brew and yep you got it right -- it tastes great! I like the clean feel and the fact that the flavor notes of the coffee lasts.
I've used a Melitta plastic drip for years and am now being more precise and trying other methods, but I think I would just buy a drip flat bed coffee maker (a good one) vs. getting one more tool for a single cup! Interesting though. After I get more experience I may try this method.
I've been using the 155 stainless for about 8 years without this problem. I just took a look and the ribs appear to be more pronounced than the one on this video. I'm not sure if that's unique to the 155 or maybe it was made better back then.
Anyone with tips on brewing with this method on Kalita 155 with smaller doses (12g/200ml or 15g/240ml)? What times should I try to shoot for by default and then adjust by taste? Is 3 minutes for 15g/240ml or 2:30 for 12g/200ml about right?
I have a problem with the gabi drip master. Whenever I use it around the 1:20 mark, it takes a long time to finish pouring and goes over the 3:15-3:45 brew time. The drip master usually finishes the pour around 4-5 min. How do I work around this?
great video, i've been using the v60 for years and have my recipe quite dialed, but switching over to the kalita wave has been interesting because of the lack of agitation! (among other things) really appreciate your attention to detail!
At 4:04 it almost looks like the dispersion screen is on top of the filter, but surely it’s below it, and just looks that way because the filter is wet and transparent, right? I’ve been thinking of getting something similar because my metal Kalita stalls out in draining about halfway through every brew, and I think it’s ruining every cup of coffee.
Thanks for the recipe! I've been in to kalita this past few weeks too and i have trouble dialing in my bean. My brew tend to get slower at the last 30 second of the brew( around 3 min and 30 second for just 13 g). Is it normal? By the way im using 1zpresso q1. Do you have any recommendation grind size for kalita, and v60 too?
Hi Andy, for such a small dose that sounds pretty slow. Are you using the steel Kalita? You might be experiencing clogging. You can see my previous video about stalling for some more ways to fix this. A good place to start with the Mini Q is 2,5 rotations from true zero (probably not #0 on the dial) and then adjust from there. Good luck!
That pouring tool I have a little issue with. My biggest issue with pour over is always heat loss. I’d be interested in seeing the loss caused by the ambient temp before dripping into the coffee
@@coffeechronicler when I pour the water in the third phase I do it very gently, so a layer of clear water forms on top of the slurry. That way a certain amount of water bypasses the coffee grounds by going through the sides of the filter. I was wondering, does the speed of the water flow through Gabi match the flow through the filter? In other words, do you get a layer of clear water above the slurry? Thanks!
hi, I'd recently buy a kalita wave and it's the metallic version. I'm very concerned about this dripper because after I finished the preparation (after some minutes) when I removed the paper filter, I can see some parts that are in contact with the metal with a metallic color. i haven't feel a metallic taste in my coffee but I would like to know if this is normal or it's just when it's new. please, I'll appreciate any comment about it. Thanks in advance!
@@mininichemist I just started brewing on the Kalita 185 after 2 years exclusively on the V60. I had ordered the metal version and then read too many comments about clogging on the stainless Kalita. I returned the stainless unopened and ordered the white ceramic. I'd rather focus on other variables than worry about the clogging. Onyx Coffee also expressed a preference for the ceramic or plastic Kalita. I just used this recipe without the Gabi (which I will order) and I got my best cup yet. I look forward to trying it with the Gabi.
Hi Asser, could I ask if this technique would work efficiently with larger brews of like lets say 40grams of coffee in narrower ratios of like 1:14? And would you recommend this method (plus using the Gabi Drip Master B) for other drippers like the Origami (both kalita and v60 filters) and the flatbed Blue Bottle Dripper? Thank you so much!
Hi Brad, it works very well with bigger batches like the one you mentioned. 1:14 is fine as long as you grind coarser, but of course it also depends on other variables and your own taaste. I have had good results with most flat bottoms drippers and also with Origami w/ wave filter. For cone shaped drippers I tend to use a different pattern.
@@coffeechronicler Hi Asser, your last comment has me curious now about your cone technique? Do you plan to release a video on that? Also since the Origami can do the V60 filters I'm curious to know if your cone pour over technique also incorporates the use of Gabi Master B?
@@beerad Yes, I use Gabi for almost everything unless I'm feeling lucky or adventurous :) While the flat bottom is 3-5-8, the cone shaped is more like 3-3-10. I swirl the bloom, the second pour is circle pour, and then the remainder (10 x dose) is through the gabi inner reservoir. Will probably do a video on it in the future.
The Coffee Chronicler “lucky or adventurous!” Hahhaha!!! this is gold! Ok! I’m off to get a Gabi B now! Hahahahahah! Thank you very much for this. I’ve been having loads of brews on both the origami M and the blue bottle dripper that have been beautiful but then so difficult to replicate. I think the gabi b could be a way to keep things consistent. If you're doing bigger batches, do you fill up both reservoirs twice? or do you feel always once with the 2 reservoirs the first time and then subsequently always in the inner one?
U have my blind trust, And I’m literally going to buy a kalita and a drip master B if ur still using it, But are u still using it and considering the best?
@@raffloresjr I wouldn't recommend trying it with the SS 155, but that has more to do with the quirks of the SS model rather than the size. The stir is to push up extraction.
@@coffeechronicler then I will ty to grind finer - was at 7.5. Do you make recipes with 15,20 or 30g and what recipe is your go-to for v60? Sorry for all the questions, but I really appreciate your answers
Hope it goes well. Robert! This is my V60 pouring pattern: While the flat bottom is 3-5-8, the cone shaped is more like 3-3-10. I swirl the bloom, the second pour is circle pour, and then the remainder (10 x dose) is through the gabi inner reservoir.
@@coffeechronicler Thanks for the info. I’ll use that method with my V60 later today. I have considered purchasing the Kalita Wave. What is the source, proper name for the defuser you placed in the bottom of stainless Kalita Wave? I think I would rather purchase the stainless rather than the ceramic version. I really enjoy your channel. My second best coffee channel with James Hoffmann being my top pick. I hope your subscriber base keeps growing. You deserve it.
@@rwh1949homer Thanks Robert! James Hoffmann is for sure in a league of his own, so being number two is more than I could even hope for :) The screen is this one here from Flair Espresso -- www.flairespresso.com/product-page/pro-dispersion-screen I will probably do a video about modding the Kalita Wave as well, so keep an eye out for that one!
Just finished my first V60 cup of coffee using your recipe provided above. I use a Baratza Sette 270 grinder and single origin specialty coffee, this time from Kenya. I used the 1:16 ratio and I was very satisfied with the results. Now it is time to fine tune the grind setting for optimal taste for me. Thanks for your videos. The reason why I rank you just behind James Hoffmann is I learn something from both of you in each video posted. It may be “just some useless information “ as Mick Jagger pointed out in the ‘60s but I like it. :)
I just saw this video and ordered 'GABI - B' In fact, the gabi is not that popular in Korea. (i'm korean.) Perhaps melo dripper is more popular among coffee geeks. ...maybe :D I'm a little worried that I won't be able to finish the extraction on time because of slow water flow
Hi Blaise, that's interesting to hear. I have never been to Korea, but I'm curious about the coffee scene there. Don't worry about the timing, it's quite flexible. Especially if you also do a regular kettle pour like in my recipe :)
I just did it using the open Hario Switch, with grind size 5 on the Fellow Opus and sieved through the Kruve 350 micron filter. Exactly as you describe - clean taste with long finish. I like @taejaskudva's tweak.
@@coffeechronicler Checking in after ordering the Gabi dripmaster B and making a few cups. It does indeed fit the kalita wave 155, although only the inner reservoir as you mentioned. Still not nailing the recipe, but I found that I need to grind way coarser than I normally would in order to not have an overwhelming and dull cup (currently on 27 clicks on the comandante c40, usually around 23-21 for my regular "single pour" v60 / kalita). Tested three different beans with a 18g dose, drawdown usually around 2:40-2:50, never managed to get it above 3 mins even with the finest grind. Cups with a coarser grind are getting better with some brightness and sweet aftertaste, but I still think there are some tinkering left to do. Any suggestions as to how to improve the cup from here?
⚡See more details and explanations here: coffeechronicler.com/pour-over-coffee-instructions/
just tried and mastered it on my 3rd time! Now my coffee is very delicious! Thanks for sharing this easy & brilliant method, Asser!
Happy to see such an expert enjoying the Kalita Wave. I use the steel Kalita Wave 155 (the smaller one cup model). It never stalls for me, and I don't add a screen at the bottom. And I don't pour through a Gabi, and I don't stir the coffee during the pour. And yet it is very forgiving and brings the best out of most coffees, especially darker roasts, even when the grind and the temperature are not perfectly dialed in. To be honest I have not spent much time with a Hario V60, but I know the Kalita is much better than the Melitta. One strange thing is, the papers in the red and yellow boxes are a better fit than the ones in the clear bags, despite both being genuine.
I followed your instructions exactly making my coffee this morning. It was the best I've had in months, and that's with supermarket coffee (the good stuff is on the way). Own a lot of coffee gear but this method is the best. Thank you so much.
That's awesome to hear! ☕🙏
I have tried using my aeropress with a metal filter to create a shower effect and it works quite well.
That’s a great idea! I’m definitely going to give this a try. Thanks for sharing!
I like the idea of limiting the agitation in the last part of brewing. I use a similar recipe too. I think proper agitation is good for even distribution of heat and concentration, but agitation also let the surface of particles keep eroding. When we brew filter coffee, the grind setting is relatively coarser than espresso, so we need more time to get things out of the deeper part of the particles. If we agitates too much, we'll over-extract the surface before the deeper part getting proper extraction. Controlled agitation + enough brewing time = more balanced and longer aftertaste.
Couldn't have said it better 👌
Thanks so much ! I have been using this recipe for the past year with a kalita wave 155 hasami. but use ( 15-16 g ) And it's been great and consistent. It allows me to focus on changing temp and grind size.I have used pretty much the same times for the 185 .It seems my 185 hasami has a faster flow rate. ( as I understand the hasami is inconstant.) The thing I like about the hasami 155 with wave filters is they maintain shape due to I assume clinging to the rough unglazed surface. So I do vary the grind size depending on the coffee and how it extracts. I find certain coffees taste better with longer extractions more 3-3:30 min Generally most courser grind sizes are under extracted less than 3 min ( a bit sour ) This recipe is great as it is consistent seems the brew timing is almost fixed by the technique. I will say I do miss hitting the 2:20 min time and get more 2:30 for the 3 part start with the Gabi B. I also preheat both the Kalita 155 and the Gabi B. I also play with the ratios a bit ( 5-10 gr water more ) in the bloom and in the agitation phase. I have had some really amazing cups although I have been purchasing more pricey beans timing the coffee resting so that also is a big factor. I like light roasts so I use a 205 F water temp sometimes plus or - 1-3 degrees. . Again thanks for this I found your blog as I was starting into improving my pour overs and purchasing new equipment . Your suggestions were both economical and of high quality.
Thanks Ed, great to see the tecnique is working for you. Also agree, that certain coffees benefit from longer brewing times.
I have a glass Kalita Wave & my friend has a Flair. So i borrowed his Flair dispersion screen to try it out. It's interesting - i would say i find a smoother cup of coffee but not a huge difference. But i must keep experimenting with grind size, etc. I know your dispersion screen suggestion is for the metal Kalita Wave dripper. I hope to find a way to try that soon! Per your inspiration, I will keep experimenting!! Thinking of getting the plastic Cafec Flower dripper. Not that i need another dripper but it is inexpensive & I'd like to compare it as you did in another video. Thanks for keeping my coffee trip fun & informative!!
Update: I started using the Flair shower screen with my Glass Kalita wave 185 & my Fellow Stagg XF drippers. Both with success! Especially with the Fellow XF, which is the larger of the 2 Fellow drippers, the dispersion screen made a definite difference. The XF can handle larger doses & I found more than 30g of coffee made the paper filter sag down towards the holes due to weight when wet. I had ordered a Kalita Steel dripper BEFORE seeing your video & decided to try your screen hack with these other flat bottom drippers while waiting for it to arrive. Great solution as i really prefer flat bottom brewers. Thanks!!!!
Wanna try this so I'm curious as to how you do that. Do you place the Flair screen directly on top of the grounds or hold it above somehow?
@@peteri3815 Place it in the Wave or Stagg before you put in paper filter. Flair screen on top of the holes first. I also found it most helpful with the metal Kalita Wave. The others - Glass Wave, Stagg XF - it's less necessary/effective. Did you watch this video?
Delicious recipe mate! I currently can’t obtain a kalita wave, so I used my v60; also don’t have a Gabi Dripmaster, however, the results were still a consistent & delicious improvement. Proust!!
Haha, I'm not sure there's much of the recipe left then. But glad it worked out!
I've been using this at work with a v60 as is (well, no dripper for the last pour), and I think it's works great. But one little change is that I think of it as 3, 8, 16, so I am looking at the current weight instead of taring out after each pour.
Amazing! I spent the last week experimenting with a December Dripper and a Gabi Drip Master B that I purchased for my birthday. My experimentations after that week led me to the near exact same recipe that you showed. I normally brew with a 13g:200g dose and have a 50g fully-immersed bloom, 50g pour at full open, and two 50g pours with the Gabi. I find splitting the final 50% increases sweetness from the longer contact time without adding bitterness due to minimal agitation.
With this recipe I have made even coffee that my sister has found "too" sweet and no longer balanced but I do think that particular coffee already had a very strong inherent sweetness which became overemphasised. I also do a preheat cycle for the Gabi in a separate cup.
Also I do let the coffee drain entirely before adding the next pour.
Thanks Marc! Funny how we ended up at almost the same recipe! I think the Gabi benefits tremenedously from this kind of technique. Very sweet and clean!
My Gabi Master B just arrived, and bad timing: I only had one dose of beans left to try it, even beans that I don't usually use for pour-overs (from Brazil, not bad but a bit on the unremarkable and boring side, and almost 2 weeks after roasting). The result following this recipe, however, was a positive surprise. I don't think I got these beans to ever taste so clean, sweet and with this aftertaste before. I'm looking forward to my usual go-to beans for pour-over, I just need to find some time to roast on the weekend.
I usually also struggle to finish with a flat brew bed, but not so here. Mind you, I don't have a gooseneck kettle (yet), so I'm probably at a stage where it's still easy to make big improvements in quality just with better technique and the right tools such as the Drip Master.
One thing I read in Drip Master B reviews: I also noticed that some holes were blocked initially. I poured in cold water and went through blocked holes with a needle to unclog them. I didn't feel any resistance doing this, but it did fix the issue and the water is now dripping evenly through all holes. It just takes a minute, but it's something I'd suggest to check.
Thanks for sharing your recipe, What temperature of the water are you using with this recipe? Also, will this work as well with a melodrip instead of the gabi?
Normally I use around 93-94 celsius. But I might go up a couple of degrees for really light roasts or down to 90 for a more developed bean. I have tried some times with the Melodrip, and you can get good results as well, but the main downside is that it's harder to be consistent. But if you're really good at using it I think you can get similar results as with the Gabi
Hi Asser, thanks for the brilliant recipe, which has become my go-to and I use it every day. With this recipe (1:16 ratio) and the Blue Bottle dripper (which I also discovered thanks to you), I get a great cup pretty much every time, even without dialing in specifically for different coffees. I use the Aeropress stir stick for the agitation, which is a lot more aggressive than the end of a regular spoon, but it seems to work well (my grind size dial-in no doubt accounted for the difference).
This question may be a bit naive, but I am trying to understand why the 1:14 ratio / very coarse grind version from your blog post works. This variant indeed works well, I just don't understand why, and I'd appreciate any insights. Compared to your standard recipe (1:16 ratio, medium-fine grind), the ratio and grind size changes should both reduce extraction. So if 1:16 medium fine has the right amount of extraction, why don't we get a sour, under-extracted cup with 1:14 very coarse? What am I missing?
To answer my own question for any future readers who are wondering, after some experimentation I can confirm that the 1:14 ratio coarse grind recipe is indeed more sour, all other things being equal. The solution is to increase the water temperature to compensate (presumably this is what Asser intended we do, but it isn't mentioned explicitly in his blog post). With this adjustment, you can indeed get excellent fruity, sweet cups with a true-to-life flavor using the 1:14 version of the recipe.
2:31 How does that dispersion screen speed up the flow rate? 🤔 Am I missing something. It t would seem that it shows it down. But, what do I know? 🤷♀️🤣
Great recipe 👍🏻
I love it.
How about the lilydrip as a MOD for the V60 ?
I love to see you doing a video about it
Great tip on the Kalita. I actually drilled larger holes into the steel, but it's still stalling. Should be fun to try out the screen.
The screen will fix it!
@@coffeechronicler I am new to this but I wonder if not wetting the filter would help this issue.
Thanks for sharing your Kalita recipe. I noticed a very positive difference compared to my usual method on my first attempt. I have already watched your comparison of the JX and JX-Pro and wondered what thought when comparing the JX- Pro and K-Pro grinders. Do you think the K series are worth the extra money? Thanks again for everything!
Funny coincidence. The next video I'm working on is about the K series :) And thanks for the kind words.
@@coffeechronicler I can't wait! Very exciting.
You are always so thorough! But i did not hear/read anything much beyond size about the 155 vs the 185. I also checked your blog article where you mentioned the comparative sturdiness in the 155 glass drippers only. I am about to buy my first Kalita wave dripper so could you kindly comment about any nuances you have found in the 2 sizes. i mostly brew a 20g/300ml cup for myself. And i am leaning towards the glass dripper. So the 155 seems perfect - EXCEPT i've read a couple of comments that one has to watch the bloom spilling over the sides due to small size of the 155. Thank you!!!
Thanks Paul! If you're doing bigger brews than 18 g, 155 can feel a bit too small and result in the problem you mention. I would suggest you go for 185 Ceramic if your main recipe is 20 g. As mentioned in the post, the big glass version is extremely fragile.
Hey, thanks for the recipe. :) Do you have a target TDS for this, or do you just go by flavor and experience?
Yes, just go for taste, after all we don't brew coffee for robots :)
@@coffeechronicler Hehe, I have a robotic inclination and numbers are interesting, but of course it's all about the taste, in the end.
Hey Asser! Amazing quality content, thank you. I also subscribed to your newsletter. How would you use this Gabi Master B with the V60 and the Chemex?
Thanks Javier. This is copied from another answer here - should give you an idea on V60 technique ---> While the flat bottom is 3-5-8, the cone shaped is more like 3-3-10. I swirl the bloom, the second pour is circle pour, and then the remainder (10 x dose) is through the gabi inner reservoir. Will probably do a video on it in the future.
@@coffeechronicler I have in mind using the Gabi B's reservoirs with the V60 as you do with the Kalita. First use the 2 circles then only first one. What do you think Asser?
The Coffee Chronicler Do you use boiling water Asser? Sorry for the trouble!
@@javierrayon8808 No trouble:) If it's a larger batch, like 400-500 ml then use both reservoirs for the first pour, otherwise just stick with the inner one.
I only use boiling water if I brew super light roast scandinavian coffees that won't extract otherwise. Normally, I'm down between 95-90 depending on the roast.
@@coffeechronicler I second this. A video with a breakdown not only of the technique, but of the reason for the differences in technique would be great!
love your videos and you convinced me to grab a 1zpresso JX. Can you recommend a starting grind setting for the Kalita with the JX (not the pro)?
Thanks! I'm not 100% sure since it has a slightly updated adjustment dial now, but open the burr 2 full rotations from true zero, and then 6 clicks finer would be a good starting point. Then you can adjust finer or coarser from there if needed.
Thanks for this video Asser!. I recently purchased the Gabi Dripmaster B after watching it. The problem is that many of the holes have been drilled at inconsistent sizes and some don't drain at all. A number of people on Amazon said the same thing and I'm wondering if yours is like that. I took a large sewing needle that fit some holes, and forced it through the others. Now they all drain pretty evenly, but it's quite fast. Do you think that's a problem? What's the flow rate supposed to be? Also, I'm finding that I have to grind quite fine, almost espresso fine, to get it in the 3:15 or so drawdown range. I've yet to get those epic results you describe. Thoughts?
Hi James, sorry to hear about your experience. Unfortunately, it's not the first time I hear it recently. I have two Gabis that both work well, but it seems there are some problems with new batches. Usually, I don't grind that fine, so seems like the holes could have been poked bigger with the needles.
@@coffeechronicler I think I'll ask Amazon for a replacement and see if the next one is good.
@@jamesbrightman3997 There's also the new Hario Drip Assist, which is quite similar. I plan to review it soon.
@@coffeechronicler I look forward to watching your review! At the moment, I've switched from the Hoffman/Rao V60 to the 4:6 method and I'm getting very tasty results.
Hi! Thanks for this recipe. I'm going to try it tomorrow for my morning brew. However, I think I'll have to improvise on the 3rd part of your recipe since we don't have the dripmaster yet, would you just for me to pour slowly instead?
Super careful pouring will work okay, but I'd probably skip agitation with a spoon in step 2. Let me know how it goes :)
Hi Asser! I just finished my brew and yep you got it right -- it tastes great! I like the clean feel and the fact that the flavor notes of the coffee lasts.
I've used a Melitta plastic drip for years and am now being more precise and trying other methods, but I think I would just buy a drip flat bed coffee maker (a good one) vs. getting one more tool for a single cup! Interesting though. After I get more experience I may try this method.
I've been using the 155 stainless for about 8 years without this problem. I just took a look and the ribs appear to be more pronounced than the one on this video. I'm not sure if that's unique to the 155 or maybe it was made better back then.
Have you ever had the problem with a glass kalita wave where the paper filter falls down to bottom of dripper, makeing the filter diameter smaller?
Anyone with tips on brewing with this method on Kalita 155 with smaller doses (12g/200ml or 15g/240ml)? What times should I try to shoot for by default and then adjust by taste? Is 3 minutes for 15g/240ml or 2:30 for 12g/200ml about right?
I have a problem with the gabi drip master. Whenever I use it around the 1:20 mark, it takes a long time to finish pouring and goes over the 3:15-3:45 brew time. The drip master usually finishes the pour around 4-5 min. How do I work around this?
great video, i've been using the v60 for years and have my recipe quite dialed, but switching over to the kalita wave has been interesting because of the lack of agitation! (among other things)
really appreciate your attention to detail!
Dear, wih is the different between the two versions of kalita with 3 holes in line VS classic 3 star holes? thank you
At 4:04 it almost looks like the dispersion screen is on top of the filter, but surely it’s below it, and just looks that way because the filter is wet and transparent, right? I’ve been thinking of getting something similar because my metal Kalita stalls out in draining about halfway through every brew, and I think it’s ruining every cup of coffee.
Thanks for the recipe! I've been in to kalita this past few weeks too and i have trouble dialing in my bean. My brew tend to get slower at the last 30 second of the brew( around 3 min and 30 second for just 13 g). Is it normal? By the way im using 1zpresso q1. Do you have any recommendation grind size for kalita, and v60 too?
Hi Andy, for such a small dose that sounds pretty slow. Are you using the steel Kalita? You might be experiencing clogging. You can see my previous video about stalling for some more ways to fix this. A good place to start with the Mini Q is 2,5 rotations from true zero (probably not #0 on the dial) and then adjust from there. Good luck!
@@coffeechronicler Thank you!
@@coffeechronicler do you also have a grind setting suggestion for the 1zpresso JX-PRO?
That pouring tool I have a little issue with. My biggest issue with pour over is always heat loss. I’d be interested in seeing the loss caused by the ambient temp before dripping into the coffee
You can just preheat it and use boiling water, if you're worried. I have used it for a while with great results.
Strange question- but do you get your filters your the top or bottom of the filter stack ? Makes a different shape in the filter [might just be me]
Not strange at all 😊 I take the filters from the back of the stack...
@@coffeechronicler thank you 😊 👍
Sorry , i'm a bit late here. I was wondering if the ceramic Kalita Wave has no stalling issue ? do I still need to put flair screen in it ?
Ceramic is good, no stalling
Where did you get the dispersion screen?
How high does the water level get underneath the Gabi? Are you trying to keep the water at the same level as the slurry or? Thanks!
At first the slurry will be at the same level, but gradually it will get lower as you only pour in the center.
@@coffeechronicler when I pour the water in the third phase I do it very gently, so a layer of clear water forms on top of the slurry. That way a certain amount of water bypasses the coffee grounds by going through the sides of the filter. I was wondering, does the speed of the water flow through Gabi match the flow through the filter? In other words, do you get a layer of clear water above the slurry? Thanks!
hi, I'd recently buy a kalita wave and it's the metallic version. I'm very concerned about this dripper because after I finished the preparation (after some minutes) when I removed the paper filter, I can see some parts that are in contact with the metal with a metallic color. i haven't feel a metallic taste in my coffee but I would like to know if this is normal or it's just when it's new. please, I'll appreciate any comment about it. Thanks in advance!
I wouldn't worry much about it. The steel Kalita has been in use for almost a decade, so it should be pretty safe :)
@@coffeechronicler thank you very much for your answer. I'll be trying more brews with it, it's a really nice method for coffee extraction.
@@mininichemist I just started brewing on the Kalita 185 after 2 years exclusively on the V60. I had ordered the metal version and then read too many comments about clogging on the stainless Kalita. I returned the stainless unopened and ordered the white ceramic. I'd rather focus on other variables than worry about the clogging. Onyx Coffee also expressed a preference for the ceramic or plastic Kalita. I just used this recipe without the Gabi (which I will order) and I got my best cup yet. I look forward to trying it with the Gabi.
Hey there, is this still your preferred method?
love kalita wave...make the coffee sweeter
compared to what, if you don't mind?
Hi Asser, could I ask if this technique would work efficiently with larger brews of like lets say 40grams of coffee in narrower ratios of like 1:14? And would you recommend this method (plus using the Gabi Drip Master B) for other drippers like the Origami (both kalita and v60 filters) and the flatbed Blue Bottle Dripper? Thank you so much!
Hi Brad, it works very well with bigger batches like the one you mentioned. 1:14 is fine as long as you grind coarser, but of course it also depends on other variables and your own taaste. I have had good results with most flat bottoms drippers and also with Origami w/ wave filter. For cone shaped drippers I tend to use a different pattern.
@@coffeechronicler Thanks so much for the feed back! Will experiment with this very soon!
@@coffeechronicler Hi Asser, your last comment has me curious now about your cone technique? Do you plan to release a video on that? Also since the Origami can do the V60 filters I'm curious to know if your cone pour over technique also incorporates the use of Gabi Master B?
@@beerad Yes, I use Gabi for almost everything unless I'm feeling lucky or adventurous :) While the flat bottom is 3-5-8, the cone shaped is more like 3-3-10. I swirl the bloom, the second pour is circle pour, and then the remainder (10 x dose) is through the gabi inner reservoir. Will probably do a video on it in the future.
The Coffee Chronicler “lucky or adventurous!” Hahhaha!!! this is gold! Ok! I’m off to get a Gabi B now! Hahahahahah! Thank you very much for this. I’ve been having loads of brews on both the origami M and the blue bottle dripper that have been beautiful but then so difficult to replicate. I think the gabi b could be a way to keep things consistent.
If you're doing bigger batches, do you fill up both reservoirs twice? or do you feel always once with the 2 reservoirs the first time and then subsequently always in the inner one?
U have my blind trust, And I’m literally going to buy a kalita and a drip master B if ur still using it, But are u still using it and considering the best?
Hi, just got my Gabi dripmaster B today. Do you think this will work even with a Kalita stainless 155? I also own a Kalita Tsubame 185 copper
Also, what's the purpose of the stir during the agitation phase?
@@raffloresjr I wouldn't recommend trying it with the SS 155, but that has more to do with the quirks of the SS model rather than the size. The stir is to push up extraction.
If the goal in the final pour is to minimize agitation, would a very low and slow center pour suffice?
In theory, yes. But I find it's difficult to do it as well as with the Gabi or Melodrip.
Hi, what is your ballpark grind setting on the jx pro? For kalita wave/v60. Thank you in advance!
Check out my video and blog post from two weeks ago about grind size :)
Does the steel screen fit in the Kalita wave 155 size?
Yes
Which setting interval on the k-max would you generally grind in for kalita and v60, respectively?
About 5.5 - 6.5. Same for both more depending on beans and recipes
@@coffeechronicler then I will ty to grind finer - was at 7.5. Do you make recipes with 15,20 or 30g and what recipe is your go-to for v60? Sorry for all the questions, but I really appreciate your answers
@@nikolajhansen15 You can try a 12 g dose, pour pattern 50,50, 100. Good standard recipe.
@@coffeechronicler thanks, will do!
Det resulterede faktisk i en virkelig god kaffe! Klart den mest florale og bright kop jeg har lavet på mine harbegona bønner 👌
That looks like a neat little gadget, but I don't mix plastic and hot water, plastic leach's alot of chemicals, even with room temperature water.
Where did you get the screen?
It comes with the Flair espresso maker, but you can also buy it separately: www.flairespresso.com/product-page/pro-dispersion-screen
The Coffee Chronicler thanks so much!
Just received my Gabi B today. Hope use it tomorrow with my v60.
Hope it goes well. Robert! This is my V60 pouring pattern: While the flat bottom is 3-5-8, the cone shaped is more like 3-3-10. I swirl the bloom, the second pour is circle pour, and then the remainder (10 x dose) is through the gabi inner reservoir.
@@coffeechronicler Thanks for the info. I’ll use that method with my V60 later today. I have considered purchasing the Kalita Wave. What is the source, proper name for the defuser you placed in the bottom of stainless Kalita Wave? I think I would rather purchase the stainless rather than the ceramic version. I really enjoy your channel. My second best coffee channel with James Hoffmann being my top pick. I hope your subscriber base keeps growing. You deserve it.
@@rwh1949homer Thanks Robert! James Hoffmann is for sure in a league of his own, so being number two is more than I could even hope for :) The screen is this one here from Flair Espresso -- www.flairespresso.com/product-page/pro-dispersion-screen
I will probably do a video about modding the Kalita Wave as well, so keep an eye out for that one!
@@coffeechronicler thanks. You must be up late to be responding now. :)
Just finished my first V60 cup of coffee using your recipe provided above. I use a Baratza Sette 270 grinder and single origin specialty coffee, this time from Kenya. I used the 1:16 ratio and I was very satisfied with the results. Now it is time to fine tune the grind setting for optimal taste for me. Thanks for your videos. The reason why I rank you just behind James Hoffmann is I learn something from both of you in each video posted. It may be “just some useless information “ as Mick Jagger pointed out in the ‘60s but I like it. :)
Do you still use this method ?
I just saw this video and ordered 'GABI - B'
In fact, the gabi is not that popular in Korea. (i'm korean.) Perhaps melo dripper is more popular among coffee geeks.
...maybe :D
I'm a little worried that I won't be able to finish the extraction on time because of slow water flow
Hi Blaise, that's interesting to hear. I have never been to Korea, but I'm curious about the coffee scene there. Don't worry about the timing, it's quite flexible. Especially if you also do a regular kettle pour like in my recipe :)
That Gabi Dripmaster looks like it works like a vintage Drip-o-lator
how timemore scale is going???
Huge fan of it -- still going strong!
Where's your scales from?
Timemore Black Mirror. I have a review of it on the channel...
I use the moka pot basket, turned upside down, on two chopsticks with some rubberband as a poor man's Gabi.
Not sure if this is a joke or not haha. If it isn't so, how are you able to shoot the water into the basket's narrow spout?
@@SlimBarista haha it's not a joke, you connect the spouts essentially, of the kettle and moka.
@@impaque I see, that's interesting. Though I bet it would be tricky to aim accurately into the narrow hole. Thanks for sharing the hack.
I collect money to buy gabymaster thankyou for this resep
You totally lost me in the end. Coffee in a glass is a no no in my book. Coffee should be enjoyed slowly in a beautiful cup.
I'm partial to a nice ceramic cup as well, but sometimes it's good switch things up a bit with a glass 🙂
@@coffeechronicler Nope never 😉
@@klarinetta I put most in a nice mug and pour some extra into a glass Gibraltar cup! I do find the coffee tasted pretty pure in the glass.
I just did it using the open Hario Switch, with grind size 5 on the Fellow Opus and sieved through the Kruve 350 micron filter.
Exactly as you describe - clean taste with long finish. I like @taejaskudva's tweak.
What temperature?
Does the Gabi dripmaster B fit the 155 version?
Yes, but only the inner reservoir as far as I recall
@@coffeechronicler Checking in after ordering the Gabi dripmaster B and making a few cups. It does indeed fit the kalita wave 155, although only the inner reservoir as you mentioned. Still not nailing the recipe, but I found that I need to grind way coarser than I normally would in order to not have an overwhelming and dull cup (currently on 27 clicks on the comandante c40, usually around 23-21 for my regular "single pour" v60 / kalita). Tested three different beans with a 18g dose, drawdown usually around 2:40-2:50, never managed to get it above 3 mins even with the finest grind. Cups with a coarser grind are getting better with some brightness and sweet aftertaste, but I still think there are some tinkering left to do. Any suggestions as to how to improve the cup from here?