Why Does Pouring Structure Matter? Part 2 with Gabi B | Coffee with April #200

This week, we're brewing the same coffee and using the same brewer for two brews, with one major variable change: pouring structure.

If you're curious, you can replicate the recipe featured in this video below:

12g Dose
200g Brew Water
92 Degree Water Temp
Grind Size: D50=µm762
Follow the pouring structures featured in the video

We're always interested in hearing what topics you're most curious to hear us discuss, and Patreon is a great way of reaching out to us if you would like to make a request.

We welcome your thoughts and feelings on the topics raised in this week's video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.

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Music by Andrew Blumhagen

Graphics by Chloé Shephard

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Produced by April Media - 2021

[Brandomonium]

This was useful for understanding the melodrip results as well. I can see this working well for highly soluble coffees like anaerobics

[paweenutanun]

I like to do my first pour directly and use Gabi B for the rest.

[Sinisterg]

With the Gabi, I think you could grind 50 to 100 microns finer and use water straight off boil and you would notice a significant difference.

[inuyashaspet]

I've been playing with Gabi A since your first video on it.
It's amazing having the consistency variable of pouring technique out of the way, but I found it tends to make my brews overextracted and bitter.
Also for these drippers maybe starting at 2 or 3 degrees hotter with water might be a good way to compensate for temperature loss.

[asrulmunir]

You should try Hario Drip Assist next 👌

[dainkes]

I have been using the Gabi B with the April brewer ever since the first ceramic version. I really like the consistency I get with this combination: a round, very juicy cup. 

My recipe is 2 pours: 
- 100ml center ring and let it overflow to the outer ring
- repeat at 1 min. 

Total brew time between 2 and 2:30 (the plastic brewer is giving me faster brew times)
(Comandante at 30 clicks, 92ºC water)

[kristoforusranandiasuliset]

Please make comparison of melodrip, hario assist drip and the gabi drip master b.

[jamesbrightman]

Bought that gabi dripmaster months ago and the QC from the company is horrible. All the holes were inconsistent sizes or even not even punched through all the way. So that resulted in very uneven dripping. I saw others complaining on Amazon of the same thing so I returned it. Have you seen anything like that?

[AlexanderHartfelt]

Grindsize according to a comandante for these recipes?

[jonathangrayson]

That couple in the background is very distracting. I can't take my focus off them. What are they doing, why are they there? They seem so interested in what they're doing. You have to spice up your videos. You need to get more emotional and less robotic. You could watch James Hoffmann or Lance talk about the weather. Even the Wired Gourmet is interesting. You know as much as any of them but your message is being lost. Bring in someone who you can play off of in the video. It's not about the coffee it's about you. I'll never buy 99% of the products Hoffmann talks about but I watch it for him. You need to become the most important thing in the video not the coffee. If you can't do it find someone who can. It will help April get a better viewing audience. I came to April through James Hoffmann mentioning you. You look like a very nice person and it is not my intention to say hurtful things but you got to open up more. Instead of looking at you I couldn't take my eyes off the two people in the back. Again I don't mean to be hurtful but you need to step out in front of the camera and project yourself into my room. Sorry if I said anything hurtful. Your friend.