An alternative to V60 pour over designed by Stefanos Domatiotis.
Very negative comments attacking Gem, by people who probably have never seen let alone used and completely fail to understand why it has been developed.
I came across Gem series a year ago in Taf, then again in November in Cultivos. But not once seen in use.
Stefanos Domatiotis developed a different method of pour over using a V60. Clean the filter, allow to bloom, then pour in a circular manner, leaving a bed of coffee as flat as a billiard table. The method developed by Stefanos Domatiotis the steps are the same apart from the last step, hold the spout in the centre, a very fine stream of hot water.
When I first encountered this method, I queried the extraction, is not the whole purpose of the circular motion to ensure even extraction?
I was told no, by directing the water into the centre, even better extraction, the water flows down, then circulates up the side.
I tried and was not left with the classic flat bed. But, one difference I did not know, the grind is different either courser or finer, I cannot remember which.
What Stefanos Domatiotis has done in developing the Stefanos Domatiotis Gem series is to deskill the operation, less likely to produce a bad brew than if using a V60 with poor circular motion. By deskilling, we improve consistency and simplify the process of making great pour over coffee.
Wherever I was traveling… I couldn’t resist observing all sorts of people — coffee competitors, coffee professionals, baristas or consumers — making and drinking a brew. Pour-over has become increasingly popular, not only among coffee gurus, but also among consumers. People have fallen in love with brew and in all dimensions. The result hasn’t always been that good. Despite the fact that people were using great coffee beans, top class water, had amazing skills, enthusiasm and even some great devices that exist out there, the result was still a bit inconsistent. I was also seeing consumers who love brewing feel a bit intimidated from the result as they couldn’t have control over it.
And yes. could make a lid for a V60 with a hole in the middle. But would lack the vertical and horizonal ribs of Gem which help control the flow of water.
The 12 horizontal ribs are placed in the middle of the dripper to slow the water flow so it can contact the coffee for longer and carry away all its characteristics in a smooth way,. At the bottom part, you can find the vertical ribs. The deeper vertical ribs go down to the hole as now we need the water with the coffee to exit faster, preventing over-extraction that will end up in bitter flavours.
My criticism of European Coffee Trip they have not sufficiently explained the why of the design, had they done so maybe the critics would have understood better.
My other criticism, they should have brewed a V60 for comparison.
In Greek, but worth watching, the demonstration by Stefanos Domatiotis.
The white ceramic Gem series dripper has an optional extra of a matching diamond shaped glass carafe.
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