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- 01 Dark Roast byCAFEC Single-cup Deep Pro recipe tuned for dark roasts. 16g of coffee with 240g of water at 88 °C, two pours, drawdown around 3:30. Cafec Deep Pro Ratio 1:15
- 02 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
- 03 Large Brew byCAFEC Two-pour large-cup recipe for the Deep Pro. 25g of coffee with 400g of water, drawdown around 4:30, designed for two oversize servings. Cafec Deep Pro Ratio 1:16
- 04 Osmotic Flow byCAFEC The signature technique the Deep Pro was designed around. 30g of coffee at 1:16, a single continuous centre pour after the bloom, drawdown around 4:30. Cafec Deep Pro Ratio 1:16
- 05 Single Pour byCAFEC Small-batch single-pour for the Deep Pro. 15g of coffee with 250g of water, bloom and one continuous centre pour, drawdown around 3:30. Cafec Deep Pro Ratio 1:16.7
- 06 Ultimate Technique byJames Hoffmann James Hoffmann's V60 Ultimate Technique adapted to the Deep Pro at scale. 30g of coffee with 500g of water, two main pours after the bloom, a final stir and swirl. Cafec Deep Pro Ratio 1:16.7
- 07 Dark Roast byBasic Barista Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Graycano Ratio 1:15
- 08 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3
- 09 Single Pour byBasic Barista Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Graycano Ratio 1:16.7
- 10 Fermented byPack Katisomaskul Pack Katisomaskul's two-kettle variant for high-impact processed coffees — naturals, anaerobics, thermal-shocks. Same three-pour skeleton as his standard, but the finisher drops to 82°C to keep the cup balanced when the bean is already flavor-loud. UFO Dripper Ratio 1:16
- 11 Three Pours byPack Katisomaskul Pack Katisomaskul's three-pour routine from his third-place USBrC 2024 run. Skips the small-pulse approach: two slow openers followed by a finisher delivered very high and hard from the kettle to control fines through bypass. UFO Dripper Ratio 1:16
- 12 Switch High byUFO Coffee Tools UFO V2 mounted on a Hario Switch base for a hybrid immersion-then-percolation brew. Two minutes of vigorous-spoon immersion pulls flavor, then the switch opens to drain, and two more pours finish the cup. Pushes extraction higher than straight pour-over. UFO Dripper Ratio 1:16.7
- 13 Official byBlue Bottle Coffee Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Japanese Siphon Ratio 1:14.6
- 14 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15
- 15 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Japanese Siphon Ratio 1:15