I've used it. I will pour at 212° because of the heat loss I've noticed. Following Kasuya, I'll use water at 190° for the last pour, to prevent over extractive off flavors.
Current using tuna can with 1 hole. Works wonderful. Bed is generally mud free.I generally do 3 to 4 pours. 40 dollars for a plastic shower head more than I can afford without proof. I enjoy best tasting coffee in my life.one of these made from copper would retain heat better but I use unused water in tunacan to pre heat mug. Works amazing. It's from a bumblebee tuna kit. Coffee is buttery smooth. Thanks for shoeing mellower. MAY purchase at latter date but tuna can great for now no complaints! Recomend organic coffee.its made a coffee lover of me and not a coffee hater. Bye!
Hi there! I'm currently using the Hario drip assist and have noticed that the constant and gentle droplets flow minimizes turbulence and allow for much quicker drawdown times. May I assume that I should grind finer to compensate for a proper extraction? No turbulence=Less solving power=Less extraction So what about grinding finer? My go-to recipe is the 5 pour 4:6 kasuya method and usually I go quite coarse.
It was interesting to know and learn about the Gabi Dripper and somehow this device reminds me of Hiroia Samantha brewer. :) Thanks for your time earlier at the shop, Jordan!. Looking forward for more video content, informations/knowledge and coffee conversations at Kingsway location! P.s. share the Matcha Vid link pls. Ty! :)
Hey so glad you enjoyed the video! Was a great time at the shop today 😊 looking forward to coming back already. The video for matcha is here from jagasilk. Pretty unknown vid haha but he is a total expert with tea and I really trust his instructions here ruclips.net/video/C0US_gMHCNw/видео.html
The number of pours you do in a pour over matters using the Gabi or not for the same reason: more individual pours increases extraction. This has to do with the chemistry of extraction and a concept called concentration gradient. Any time you have some water that rises to a level above the coffee grounds, the most concentrated area of that water with dissolved compounds will be the areas around the ground coffee, becoming gradually less concentrated toward the surface of the water. Dissolving compounds naturally move up this gradient towards the less concentrated surface, and as more of the total water becomes concentrated then extraction slows down. So applying this to the number of pours: If you do one massive pour on a pour over, the water can become concentrated fairly quickly, and extraction may begin to slow down. This might not be your desired result. Depending on your grind and other factors, you may not be able to get enough from the coffee in just one large pour for this reason. With smaller individual pours where you allow the water to drain in between, you are sort of "resetting" that concentration gradient and adding fresh clean water each time which kickstarts more extraction.
@@dan138zig Yes that would be the best approach I think. Same as a regular pour over, only that the Gabi is removing the need to think about where you are pouring :)
@@CoffeeTimeJR I’m just ribbing you a bit. It’s bizarre that we have all these incredibly complicated and delicate problems, at home and abroad, and yet I’m watching someone explaining the intricacies and nuances of a good pour-over. Rome had their bread and circuses and we have our coffee and RUclips.
Sounds like a great device for my 5am morning coffee . I don't need romance, I just need a consistent extraction rate 🤣☕
Exactly haha! There's a time and place for fancy pour techniques, and that time is the afternoon!
Thank you for a an informative video. Seems like a great way to get a good pour over before my brain is working in the morning from lack of coffee.
Yea! I love it for that haha
This looks like it takes a lot of variables out of the equation. I need one! Thanks for the video, well done!
I've used it. I will pour at 212° because of the heat loss I've noticed. Following Kasuya, I'll use water at 190° for the last pour, to prevent over extractive off flavors.
Looks interesting thanks for the video
Thanks for watching Alicia!
Current using tuna can with 1 hole. Works wonderful. Bed is generally mud free.I generally do 3 to 4 pours. 40 dollars for a plastic shower head more than I can afford without proof. I enjoy best tasting coffee in my life.one of these made from copper would retain heat better but I use unused water in tunacan to pre heat mug. Works amazing. It's from a bumblebee tuna kit. Coffee is buttery smooth. Thanks for shoeing mellower. MAY purchase at latter date but tuna can great for now no complaints! Recomend organic coffee.its made a coffee lover of me and not a coffee hater. Bye!
Thank you for the introduction.
Glad you enjoyed!
Hi there! I'm currently using the Hario drip assist and have noticed that the constant and gentle droplets flow minimizes turbulence and allow for much quicker drawdown times. May I assume that I should grind finer to compensate for a proper extraction? No turbulence=Less solving power=Less extraction
So what about grinding finer? My go-to recipe is the 5 pour 4:6 kasuya method and usually I go quite coarse.
Thanks for this very informative video
Glad you enjoyed!
@@CoffeeTimeJR btw have you ever tried the Hario drip assist?
It was interesting to know and learn about the Gabi Dripper and somehow this device reminds me of Hiroia Samantha brewer. :) Thanks for your time earlier at the shop, Jordan!. Looking forward for more video content, informations/knowledge and coffee conversations at Kingsway location! P.s. share the Matcha Vid link pls. Ty! :)
Hey so glad you enjoyed the video! Was a great time at the shop today 😊 looking forward to coming back already. The video for matcha is here from jagasilk. Pretty unknown vid haha but he is a total expert with tea and I really trust his instructions here
ruclips.net/video/C0US_gMHCNw/видео.html
@@CoffeeTimeJR Thanks a Latte! And thanks soo Matcha! 😅
how does the amount of pours matter? doesn't the water pour steadily from the gabi no matter what phase you're in?
The number of pours you do in a pour over matters using the Gabi or not for the same reason: more individual pours increases extraction. This has to do with the chemistry of extraction and a concept called concentration gradient. Any time you have some water that rises to a level above the coffee grounds, the most concentrated area of that water with dissolved compounds will be the areas around the ground coffee, becoming gradually less concentrated toward the surface of the water. Dissolving compounds naturally move up this gradient towards the less concentrated surface, and as more of the total water becomes concentrated then extraction slows down. So applying this to the number of pours: If you do one massive pour on a pour over, the water can become concentrated fairly quickly, and extraction may begin to slow down. This might not be your desired result. Depending on your grind and other factors, you may not be able to get enough from the coffee in just one large pour for this reason. With smaller individual pours where you allow the water to drain in between, you are sort of "resetting" that concentration gradient and adding fresh clean water each time which kickstarts more extraction.
@@CoffeeTimeJR thanks for the detailed reply! So with the gabi, you wait until the coffee bed subside before pouring the next phase?
@@dan138zig Yes that would be the best approach I think. Same as a regular pour over, only that the Gabi is removing the need to think about where you are pouring :)
This IS beyond first world problems…This IS Rome in its final days😂
What are you talking about?
@@CoffeeTimeJR I’m just ribbing you a bit. It’s bizarre that we have all these incredibly complicated and delicate problems, at home and abroad, and yet I’m watching someone explaining the intricacies and nuances of a good pour-over. Rome had their bread and circuses and we have our coffee and RUclips.
@@peachbottomblues9944 I like to think it makes the world more interesting when people have hobbies and get really detailed about something
@@CoffeeTimeJRI agree; hobbies do just that. It’s funny tho when it’s watched on the heels of a “prepper” video or current affairs news.