Search recipes
20 results
- 01 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 Time 3:00
- 02 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3 Time 3:10
- 03 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 Time 3:00
- 04 The Fine byOrea Low-dose, fine-grind recipe for the Z1. A bloom and one slow spiral pour for a wide, tea-like cup. Orea Z1 Ratio 1:20 Time 3:00
- 05 The Hybrid byOrea Immersion and percolation hybrid using the Switch adapter. Orea Z1 Ratio 1:16.3 Time 3:00
- 06 Lazy Sunday byOrea Simple three-pour recipe for the Z1. Big middle pour for an effortless, balanced cup. Orea Z1 Ratio 1:16.7 Time 3:00
- 07 The Micro byOrea Small immersion brew using the Switch adapter. Open valve for bloom, close for steep, open to drain. Orea Z1 Ratio 1:17 Time 2:00
- 08 Pour Over byOrea The Z1 combines the best of cone and flat-bottom geometry for versatility. Orea Z1 Ratio 1:16.3 Time 3:00
- 09 The Scandi byOrea Simple two-pour, no bloom method. Brilliant in the Z1 — super easy, super quick, good balance. Orea Z1 Ratio 1:16.7 Time 3:00
- 10 Single Pour byOrea One continuous pour on the Orea Z1. Orea Z1 Ratio 1:16.7 Time 3:00
- 11 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
- 12 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 13 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
- 14 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15
- 15 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 Time 2:10