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- 16 Two Pours byPrima Coffee Equipment Prima Coffee's streamlined two-pour Tricolate recipe. Simpler technique with fewer pours. Tricolate Ratio 1:18 Time 8:00
- 17 Triple Pre-Wet byScott Rao Scott Rao's Tricolate recipe. No-bypass design means all water passes through the coffee bed. Uses boiling water and fine grind. Tricolate Ratio 1:20 Time 9:00
- 18 Smooth 1:17 byCafeshi Drink-strength cold brew at a 1:17 ratio — no concentrate, no dilution at serving. Cafeshi's take on the everyday batch: combine, refrigerate, strain, pour over ice. Cold Brew Ratio 1:16.7
- 19 Classic bySpecialty Coffee Association Overnight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter. Cold Brew Ratio 1:6
- 20 Concentrate 24hr Strong 24-hour cold brew concentrate. Dilute 1:1 before serving. Cold Brew Ratio 1:6
- 21 Filtron byStumptown Coffee Roasters Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Cold Brew Ratio 1:4.7
- 22 Kyoto Slow Drip bySpecialty Coffee Association Japanese Kyoto-style slow drip cold brew. Water drips drop-by-drop through coffee for a crystal-clean, floral cup. Cold Brew Ratio 1:12.5
- 23 Milk Punch byBarista Hustle Cold brew concentrate for milk punch. Strong base for mixing with milk. Cold Brew Ratio 1:8
- 24 Nitro-Style Concentrate Extra strong concentrate for nitro or creamy cold brew. Cold Brew Ratio 1:7.5
- 25 Overnight Fridge byBlue Bottle Coffee Simple overnight cold brew in the fridge. Ready when you wake up. Cold Brew Ratio 1:10
- 26 Quick 4-Hour Faster cold brew using finer grind and room temperature water. Cold Brew Ratio 1:8.3
- 27 Toddy byCounter Culture Coffee Counter Culture's Toddy cold brew method with a hot bloom for enhanced flavor extraction. Cold Brew Ratio 1:8
- 28 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 Time 2:30
- 29 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 30 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 Time 3:30