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- 01 Iced Batch French Press byBlue Bottle Coffee Flash-brewed iced French Press for a group. Brew at double strength then pour over ice. The French Press's full-bodied extraction stands up well to dilution from ice. French Press 8 Cup Ratio 1:12.5
- 02 Official byNicole Battefeld-Montgomery Nicole Battefeld-Montgomery's recipe for the Graycano dripper (which she co-designed). Four pours with a focus on agitation during bloom. The Graycano's dual-material design retains heat from glass while being shatterproof with its metal casing. Graycano Ratio 1:16.5
- 03 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
- 04 Five Pour Cone byGraycano Five-pour method with cone filter for washed coffees. Finer grind allows higher extraction with more body and texture. Graycano Ratio 1:16.7
- 05 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3
- 06 Pulse Pour byGraycano Graycano pulse pour method. Multiple controlled pours for balanced extraction. Graycano Ratio 1:16.7
- 07 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
- 08 Wave Filter with Coin byGraycano Basic Barista's wave filter recipe using the Graycano Coin. Three equal pours after bloom for a sweet, full-bodied cup. Graycano Ratio 1:16.7
- 09 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
- 10 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15
- 11 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
- 12 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6
- 13 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Japanese Siphon Ratio 1:15.3
- 14 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Japanese Siphon Ratio 1:15.2
- 15 High Extraction — Turkish-Fine byJonathan Gagné Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time. Japanese Siphon Ratio 1:16.7