Gino Dripper Guide

notNeutral’s Gino Dripper is new to the specialty coffee scene, but is gaining popularity very quickly. It behaves very similarly to a Kalita Wave, with three small holes on the flat bottom of the dipper. The flat bottom and small exits promote a more even extraction and tend to be forgiving. There are a few differences between the Gino and other flat bottom drippers, such as being made of glass, being double-walled (allowing better temperature control), and the lack of a handle.

 


 

Thorough:

  • Measurements: 20g coffee, 300g water (10.6 oz)
  • Grind: Medium
  • Filter: Kalita 185

1. Bring enough water to just below a boil (~200° F / ~93° C ) in order to brew the coffee and pre-heat the Gino and mug/carafe.

2. Place the filter in the Gino and pour hot water gently into the center only. Pouring along the ridges could compromise the wave formation of the filter. Let the water drain.

3. Weigh out 20 grams of coffee and grind it medium. After you throw out the preheat water, place the grounds into the Gino.

4. Pour 35g of water, saturating all the grounds evenly, and rest for 35 seconds to allow for bloom.

5. After the bloom, pour in concentric circles up to a total of 150g by the 1:00 mark.

6. When the slurry has drained about a centimeter, slowly pour in 50g pulses every 30 seconds or so to refill the slurry until you reach 300g total water weight around 2:30.

7. Your coffee should be fully drained and the filter removed by 3:30.

8. Sip, enjoy.

 


 

Minimal:

  • 20g coffee, 300g water
  • Grind: Medium
  • Filter: Kalita 185

1. 35g bloom for 35s

2. 150g total weight by 1:00

3. 50g pulse pours every 30s

4. Finish pouring by 2:30

5. Finish draining by 3:30

 


 

Variations:

1. There are a number of respectable coffee professionals who do not rinse out Kalita filters. Do what you prefer.

2. Although I prefer pulse pouring with the Gino, others may not. Try a continuous pour akin to a V60 pour.

 


 

Common Problems:

1. If the coffee fails to sink through the grounds by 3:30, your grind is probably too fine.

2. If your final product seems watery, your grind is too coarse, and the water is passing through the dripper without properly extracting the coffee grounds. Try a finer grind.