#SexyGood x 3: Coffee + Chocolate + Music 2.0 with the Gabi Brewer
Pushing the Flavour envelope
With Specialty Coffee and Chocolate done right (quality across the chain), the flavour potential can seem almost infinite !

How one taps into that flavour would depend on various variables and factors, especially with Coffee which can be molded ( flavour wise) by loads of factors (farming ( genetics, terroir, climate altitude etc) , fermenting, roasting, freshness of harvest, freshness of roast, grinding to suit the brewing mechanism, freshness of grind, the brewing method, water chemical composition, temperature of water while brewing, temperature of water while consuming, etc can all impact the flavour in the cup. Some more than the other. It can seem daunting but for those who seek to keep pushing the flavour envelope ( like me !) would see this as natural and inevitable, because once you taste blood ( or those flavours), trust me there is no going back to “flavourless” land.
The Dopamine that the brain secretes into the system everytime there is a new Aha ( new flavour recognised) is neuro-chemically adictive ! This is the same feeling one gets when you finish off a long pending task, when you finish your first ever marathon, climb that first mountain, when u see reciprocal attraction from someone, etc. And, once we experience one level, we “have to” seek the next and can’t be satisfied with the same level anymore.
So, while I already had a well tested coffee protocol, using 3 different brewing methods ( Hario V60, Aeropress and Hario Woodneck Cloth filter) to get different kinds of Coffee Highs, I got tempted to include a new one, which I had been noticing for a year now. The Gabi Brewer or the Master A which basically combines Pour Over and a water shower dispersion system ( done automatically once you fill water) to more equally saturate the coffee grounds and thus theoretically get better extraction of flavours in the beans ! It uses similar “filter paper method” to the Hario V60 but uses the Kalita form of filter papers for the final stage of brewing. Here is a slightly long video but gives you a good sense of this method for those interested in it !
I took the plunge very fast when I found this particular device was retailed locally in India ( it hails from Korea) and in one day after locating it, the Gabi was at home, ready for brewing !
I was in the middle of brewing the Five Elephant ( Berlin roaster) Ethiopia Worka which I had used successfully across the 3 brewing methods AND for an awesome Coffee + Bean to Bar Chocolate pairing experience.
The plan ( before the Gabi crashed the party) was to continue with my favourite device ( the Hario Woodneck Cloth filter which had stolen pole position from the Aeropress the year and it’s position suddenly seems precarious with the entry of the Gabi !) and change the Chocolate to the Guatemala 100 % made by Dormouse Chocolates, Manchester UK ( This is the chocolate I had used for my first ever pairing with Coffee — the Gautemala El Durazno roasted by The Barn, Berlin)

But, as I was very inclined to use the Gabi and experience the difference in flavour extraction vis a vis the other methods, I chose to continue with the same Menakao Madagascar 100 % chocolate instead of moving to the Guatemala as there would be too many variable changes and I would not get a true sense of the change.
I am so glad I did that as the brewing experience with the Gabi was phenomenal with Brew no. 1 itself !
The Coffee flavour experience shot up to insane levels and I felt I was drinking a whole new coffee ! The Berry and the Floral was more harmonious and super intense. The body had become crazy smooth.
And, when I paired it with the Chocolate, the effect was
- The Chocolate gave me a whole new flavour. More floral in addition to the Berry.
- The Coffee gave me another new Berry like flavour AND also showed complexity of flavours mingling( which was not the case with the previous methods)
I know I have to practice and test the Gabi more and more to get it right, but if this was an indication, then there are truly exciting brewing and pairing times ahead !
I have one more brew left with this coffee and I now plan to use the Gabi and finally introduce the Guatemala 100 % Chocolate ( now that I have a like to like benchmark with the earlier Madagascar 100 % bar)
