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SCHMICK BARISTA PROJECT #4:
Watch as Singapore Brewers Cup Champion 2015, Andrea Tan demonstrates her competition recipe. The double-walled glass of the Gino dripper is duo-functional - insulating the coffee bed while simultaneously ensuring that the outer glass remains cool to the touch. Brewing can’t get any easier with the Gino dripper as it boasts to be “rather forgiving of technique”.
Watch on and pick up a tip or two from Andrea, as you attempt this guide and showcase your inner barista!
Singapore Brewers Cup Champion 2015 Gino Brewing Recipe:
• 20 grams of fresh coffee
• 300 grams of water @ 89°C
• Brew Ratio: 1 : 15
• Total Brew Time: 1 min 35 secs
1. Wet filter paper over coffee dripper with hot water and heat serving vessel.
2. Use 20 grams of coffee with 300 grams of water (Coffee to Water Ratio: 1:15)
3. For accurate measurements, use 2 scales to measure both input of water (300 grams) and coffee that is brewed out (output - 200 grams).
4. To start off, pour 50 grams of hot water for the coffee to bloom.
5. Pre-infuse coffee for 20 to 30 seconds, depending on the freshness of coffee.
6. After pre-infusion, pour water in slow continuous circles, until the input reaches 150 grams of water.
7. Add water, 30 grams at a time, to keep the water level constant.
8. Cut off extraction when output of coffee reaches 200 grams.
9. Serve on a vessel & enjoy your brew!
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ANDREA TAN ON INSTAGRAM:
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