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- 01 Bold byCAFEC Heavier-bodied recipe for the Deep Pro. 25g of coffee at 1:15 with three pours, drawdown around 4:30, built for chocolate and caramel. Cafec Deep Pro Ratio 1:15 Time 4:30
- 02 Classic byCAFEC Batch recipe for the Deep Pro. 30g of coffee to 480g of water at 1:16, four pours over four to five minutes. Cafec Deep Pro Ratio 1:16 Time 3:30
- 03 Kissaten Style byCAFEC Pre-war Japanese café style on the Deep Pro. 20g of coffee with 320g of water at 88 °C, a slow continuous pour that runs for three minutes, drawdown around 5:00. Cafec Deep Pro Ratio 1:16 Time 5:00
- 04 Classic byBialetti Traditional Italian moka pot method as recommended by Bialetti. Fill to the line, medium heat. Moka Pot Ratio 1:10
- 05 Dark Roast byBialetti Classic Bialetti moka pot recipe for dark roast coffee. Pre-boil water, medium-low heat, remove early. Italian-style brewing for a strong, concentrated cup. Moka Pot Ratio 1:8
- 06 Dark Roast for Two Optimized for dark roasts in the moka pot. Moka Pot Ratio 1:15
- 07 Official byJames Hoffmann James Hoffmann's improved moka pot technique. Moka Pot Ratio 1:15.9
- 08 Iced Strong moka brew over ice for a bold iced coffee. Moka Pot Ratio 1:12.5
- 09 Latte Moka pot brew for cafe latte style drinks. Moka Pot Ratio 1:11.1
- 10 Light Roast Moka pot technique for light roasts. Boiling water start and low heat. Moka Pot Ratio 1:13.3
- 11 Cafe con Leche Moka pot coffee optimized for mixing with warm milk. Strong enough to stand up to dilution. Moka Pot Ratio 1:10
- 12 Pre-Boiled Water byScott Rao Scott Rao's refined moka pot technique. Pre-boil water before adding to the bottom chamber to reduce the coffee's exposure to heat. Medium heat, remove when sputtering begins. Moka Pot Ratio 1:7.8
- 13 Extra Strong byStumptown Coffee Roasters Maximum strength moka pot brew. Finer grind and fuller basket for a rich, espresso-like shot. Moka Pot Ratio 1:10