Search recipes
19 results
- 01 Dark Roast byCAFEC Low temperature extraction for dark roasts. The steep 45-degree ridges keep flow consistent for a clean dark roast cup. Cafec Deep 45 Ratio 1:15 Time 3:00
- 02 Light 4:6 byTetsu Kasuya Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Cafec Deep 45 Ratio 1:15 Time 5:00
- 03 Kissaten Style byCAFEC Rich, full-bodied kissaten-style Japanese coffee shop brew on the Deep 45. Cafec Deep 45 Ratio 1:16 Time 3:00
- 04 Bold byCAFEC Cafec's recipe for the Deep 45 dripper optimized for medium-dark roasts. Lower temperature prevents bitter extraction from darker roasts. The deep cone shape extends contact time for a full-bodied cup. Cafec Deep 45 Ratio 1:15 Time 3:30
- 05 Competition Five Pour byGraycano Competition-style Graycano recipe inspired by Brewers Cup champions. Five equal 50g pours with finer grind for maximum extraction. Graycano Ratio 1:16.7 Time 3:00
- 06 Iced byGraycano Flash iced coffee on the Graycano. Concentrated brew over ice. The ceramic holds heat well during shorter brew times. Graycano Ratio 1:10 Time 2:15
- 07 Light Roast byGraycano Graycano recipe for light roasts. Higher temp for full extraction of delicate flavors. Graycano Ratio 1:16.7 Time 2:45
- 08 Official byGeorge Howell George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. V60 02 Ratio 1:15 Time 3:30
- 09 Daily byLance Hedrick Lance Hedrick's personal everyday V60 recipe — what he actually brews when he wants a delicious cup. A single bloom plus one steady main pour at a 1:16.7 ratio targets ~18% extraction and around 1.2 TDS for a tea-like, floral, nuanced cup that protects the complexity higher-extraction recipes lose. V60 02 Ratio 1:16.7 Time 2:00
- 10 Ice After byLance Hedrick Lance Hedrick's flash brew approach to iced coffee — brew hot like a normal V60 at 1:12, then add the ice after drawdown to flash-chill in the decanter. Unlike Japanese-style iced (where ~40% of the water is ice in the server), the full 240g hits the bed at brewing temp, so extraction is unconstrained and the cup comes out crisp, floral, sweet and fruity rather than under-extracted. V60 02 Ratio 1:12 Time 2:50
- 11 Fast Extraction byMatt Perger Matt Perger's V60 technique: low dose, fine grind, stir during bloom, two-pour method for high extraction and clarity. V60 02 Ratio 1:16.7 Time 2:20
- 12 Six Aggressive Pulses byPatrik Rolf April Coffee founder Patrik Rolf's personal V60 recipe. Six equal aggressive circular pours of 50g each at 30-second intervals with coarse grind and lower temperature to preserve delicate aromatics. V60 02 Ratio 1:15 Time 3:30
- 13 Zig-Zag on Ice byTawans Nui Kawah's style pour-over on ice. A fast 90-second brew at a tight 1:10 ratio that combines a circular pour for even saturation with a zig-zag finish for consistent extraction. V60 02 Ratio 1:10 Time 2:00
- 14 Dark Roast Low-Temp V60 byBarista Hustle V60 recipe specifically engineered for dark roasts. Low temperature (85°C) and coarse grind prevent the bitterness and ashiness that plague dark roasts in typical pour-over. Two large pours for minimal agitation. V60 02 Ratio 1:16.1 Time 2:30
- 15 Dark Roast byHario Adapted for dark roast coffee: lower temperature, coarser grind, and faster brew time. V60 02 Ratio 1:16 Time 2:30