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- 01 Dark Roast Graycano Basic Barista Ratio 1:15 Time 3:00 Dose 16g Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Ratio 1:15 Time 3:00 Dose 16g
- 02 Pour Over Graycano Graycano Ratio 1:16.3 Time 3:10 Dose 16g The Graycano's double-wall stainless steel design for temperature stability. Ratio 1:16.3 Time 3:10 Dose 16g
- 03 Single Pour Graycano Basic Barista Ratio 1:16.7 Time 3:00 Dose 15g Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Ratio 1:16.7 Time 3:00 Dose 15g
- 04 The Base Orea Big Boy Orea Ratio 1:15 Time 4:00 Dose 40g Three-pour recipe for two cups. The simplest Big Boy recipe with just three spiral pours. Ratio 1:15 Time 4:00 Dose 40g
- 05 Batch Brew Orea Big Boy Orea Ratio 1:16 Time 5:00 Dose 40g The Big Boy makes up to 1 liter. Perfect for sharing or batch brewing. Ratio 1:16 Time 5:00 Dose 40g
- 06 Big Boy Dark Roast Orea Big Boy Orea Ratio 1:15 Time 4:00 Dose 35g Low-temp batch brew for dark roasts on the Orea Big Boy. Ratio 1:15 Time 4:00 Dose 35g
- 07 Big Boy Single Pour Orea Big Boy Orea Ratio 1:15.9 Time 4:00 Dose 32g One long continuous pour. The flat bottom handles flow naturally. Ratio 1:15.9 Time 4:00 Dose 32g
- 08 Official Japanese Siphon Blue Bottle Coffee Ratio 1:14.6 Time 2:30 Dose 24g Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30 Dose 24g
- 09 Classic Japanese Siphon Hario Ratio 1:15 Time 2:00 Dose 20g Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00 Dose 20g
- 10 Competition Siphon Japanese Siphon Ratio 1:15 Time 3:30 Dose 20g 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. Ratio 1:15 Time 3:30 Dose 20g
- 11 Dark Roast Japanese Siphon Ratio 1:13.6 Time 2:15 Dose 22g Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Ratio 1:13.6 Time 2:15 Dose 22g
- 12 Cross Stir Japanese Siphon Espresso Workshop Ratio 1:15.3 Time 2:10 Dose 15g Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10 Dose 15g
- 13 High Extraction — Two-Stir Japanese Siphon Jonathan Gagné Ratio 1:15.2 Time 2:15 Dose 23g Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Ratio 1:15.2 Time 2:15 Dose 23g
- 14 High Extraction — Turkish-Fine Japanese Siphon Jonathan Gagné Ratio 1:16.7 Time 2:30 Dose 24g Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time. Ratio 1:16.7 Time 2:30 Dose 24g
- 15 Iced Siphon Japanese Siphon Ratio 1:10 Time 3:10 Dose 25g Flash-brewed iced siphon coffee. Higher dose brewed at double strength, then poured over ice. The siphon's clean extraction combined with rapid cooling produces a bright, aromatic iced coffee. Ratio 1:10 Time 3:10 Dose 25g