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- 01 Maximum Extraction byLance Hedrick Lance Hedrick's max-extraction Tricolate recipe at a 1:22 ratio. Fine grind, two-minute bloom and two gentle pours that bring fresh solvent to the bed for a clean, delicate cup with very high extraction efficiency. Tricolate Ratio 1:22 Time 6:00
- 02 The Bypass byOrea Matteo D'Ottavio's UK Brewing Championship bypass method with dilution. Orea O1 Ratio 1:16.1 Time 3:00
- 03 Concentrated byOrea The tiny O1 brewer for ultra-concentrated pours. Works great as a pourover espresso substitute. Orea O1 Ratio 1:10 Time 1:30
- 04 The Ice byOrea Japanese iced coffee on the Orea O1. Brew concentrated onto 140g ice for bright acidity and deep sweetness. Orea O1 Ratio 1:8.9 Time 2:20
- 05 The Wide byOrea Low-dose, fine-grind recipe for the O1 with Flat Paper and Negotiator. Extended brew time for a wide, tea-like body with high clarity. Orea O1 Ratio 1:20 Time 4:30
- 06 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
- 07 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
- 08 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
- 09 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
- 10 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
- 11 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
- 12 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
- 13 Dark Roast byHario Adapted for dark roast coffee: lower temperature, coarser grind, and faster brew time. V60 02 Ratio 1:16 Time 2:30
- 14 Japanese Iced V60 byJames Hoffmann James Hoffmann's Japanese-style iced V60 method. Brew at double strength with boiling water over ice. Produces a bright, complex iced coffee that cold brew can't match. V60 02 Ratio 1:10 Time 2:45
- 15 Japanese Iced Coffee byHario Brew hot directly onto ice. Uses half the water for brewing, half as ice in the server. V60 02 Ratio 1:12 Time 2:30