Guides

Pourover Guide

This is our preferred method of brewing our coffees. Note that this is merely a guide and starting point for you to discover your personal preference of brewing and taste. We’ll include tips on how to alter the brew according to your taste! When experimenting on your personal brew method, make sure to change one variable at a time so that you can understand how the individual variables affect your brew. We are currently working on a coffee tasting guide for you.

After 2 years of developing a recipe for a consistently tasty cup without any unnecessarily complicated steps, we’ve created a modified osmotic flow brew method. We find this to be the best balance of simple, repeatable, and delicious, for your everyday brew.

Here’s what you’ll need:

  • Coffee beans
  • Coffee grinder
  • Water
  • Gooseneck kettle
  • Scale with timer
  • Dripper of choice (V60, Origami, Kalita, Suji, etc.)
  • Paper filter for your dripper
  • Cup or serving pitcher

 

 

GAMA Brew Method


1. Add water to your kettle and begin heating it up to 95C. We will use 230g of water for this recipe. 

Usually, we would have around 300-400g of water in our kettle to keep it light. We highly recommend electric kettles for ease of use. If you have a traditional kettle, bring it to a boil. 

2. Prepare your cup, dripper, and paper filter. 


3. Rinse the paper filter with hot water from your kettle, then mindfully dispose of it.


4. Weigh your coffee. We use 15g of coffee for this recipe.

(Tip) You may change the brew ratio of coffee:water according to your taste. Our recipe calls for a 1:15.3 ratio. You may use our recipe as a base to increase or decrease this ratio to preference.

5. Grind your coffee. Your grind settings should be at medium-fine. We suggest starting at a 22 click setting on a Comandante C40 / 5 on the Mavo Wizard. 

(Tip) Grind size is another variable you can change to preference. Grinding it coarser will bring out more of the acidity and bright taste notes of the coffee. Grinding it finer will reduce acidity and bring out the body and heavier taste notes. 

6. Place the grinds on your dripper and tap it to distribute the grinds evenly. By this time, your water should be at the desired temperature.

7. Tare your scale and start the timer.

8. Pour 50-60g of water starting from the center. We like to spin the dripper during the bloom to ensure all the coffee is wet. Bloom for 40s.

(Note) We call this process of allowing the coffee grinds to degas, the bloom.

9. Slowly pour the rest of the water in small circles aimed at the center. Once you reach around 120g of water, slowly widen your pour. When you reach the edge, you may start pouring in circles going back to the center up until you reach 230g of water.

10. While the water is drawing down, spin the dripper to ensure there aren’t any grinds stuck to the walls of the dripper.

11. Your brew should finish anywhere from 2:30-2:45.

(Tip) Your pour speed will determine the brew duration. Decreasing the brew duration will bring out the acidity and increasing it will bring out the body of the coffee. The goal is to evenly extract your coffee. After doing so, you can increase or decrease your brew time according to taste preference. 

12. Serve and enjoy.

French Press Guide

The classic immersion brew method: full body and extraction. This recipe will require some patience but is the most transparent dive into the coffee’s full flavor potential save for cupping. It only takes 8-10 minutes in the morning to create a great rest of the day.

Here’s what you’ll need:

  • Coffee beans
  • Coffee grinder
  • Water
  • Kettle
  • Scale with timer
  • French press (Double filter is recommended)
  • Spoon
  • Cup or serving pitcher

 

GAMA Brew Method

1. Add water to your kettle and begin heating it up to 93C. We will use 255g of water for this recipe.

2. Preheat your french press by adding a little amount of the heated water inside.

3. Weight your coffee. We use 15g of coffee for this recipe.

(Tip) You may change the brew ratio of coffee:water according to your taste. Our recipe calls for a 1:17 ratio. Note that this ratio will result in a very tea-like cup. Others who prefer a more potent brew should try a 1:13 ratio to start. You may use our recipe as a base to increase or decrease this ratio to your preference.

4. Grind your coffee. Your grind settings should be at medium. We suggest starting at a 28 click setting on a Comandante C40 / 8 on the Mavo Wizard .

(Tip) Grind size is another variable you can change to preference. Grinding it coarser will bring out more of the acidity and bright taste notes of the coffee. Grinding it finer will reduce acidity and bring out the body and heavier taste notes. 


5. Mindfully dispose of the water inside the french press then add the ground coffee.

6. Tare your scale and start the timer.

7. Pour 255g of water with as heavy a flow as your kettle can manage. The goal is to submerge the grounds as evenly and quickly as possible.

8. Wait for 5 minutes without placing the top (plunger) of the french press.

9. On the 5th minute, break the crust using a spoon by stirring. After doing so, place the plunger on top without pressing down yet.

10. Wait for 3 minutes.

11. Your brew should finish on the 8th minute. Press down on the plunger. You may wait a minute or two more to let any additional fines settle after plunging.

12. Serve and enjoy.

Aeropress Guide

A simplified and back-to-basic Aeropress recipe for even extraction without extremely complicated Aeropress Championship recipe steps. Our method ensures a great cup that is easily achievable and repeatable, even when half-awake.

Here’s what you need:

  • Coffee beans
  • Coffee grinder
  • Water
  • Kettle
  • Scale with timer
  • Aeropress
  • Aeropress paper filter
  • Aeropress stir paddle or any spoon
  • Cup or serving pitcher

GAMA Brew Method

1. Add water to your kettle and begin heating it up to 97C. We will use 200g of water for this recipe.


2. Prepare the paper filter and have it in place. Screw the bottom of the aeropress on. It’s optional to pre-wet the paper filter. Place the aeropress on top of your cup/serving pitcher without the plunger on.

3. Weigh your coffee. We use 14g of coffee for this recipe.

(Tip) You may change the brew ratio of coffee:water according to your taste. Our recipe calls for a 1:14.3 ratio. You may use our recipe as a base to increase or decrease this ratio to preference.


4. Grind your coffee. Your grind settings should be at medium. We suggest starting at a 18-20 click setting on a Comandante C40 / 3 on the Mavo Wizard.

(Tip) Grind size is another variable you can change to preference. Grinding it coarser will bring our more of the acidity and bright taste notes of the coffee. Grinding it finer will reduce acidity and bring our the body and heavier taste notes.

5. Add the coffee to the aeropress.

6. Tare your scale and start the timer.

7. Pour 200g of water with as heavy a flow as your kettle can manage. The goal is to submerge the grounds as evenly and quickly as possible.

8. Immediately stir using the aeropress paddle or a spoon. Stir the same amount of times every time you brew. We stir 3 times.

9. Add the plunger to insulate the brew and keep it from leaking out.

10. Wait for 2 minutes.

11. In the 2nd minute, start pressing down gently. End time is around the 2:30 mark.

12. Serve and enjoy.