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- 01 Classic Orea V3 Orea Ratio 1:16.7 Time 3:00 Dose 15g The standard recipe for the Orea V3 brewer with its unique negotiated flow rate. Ratio 1:16.7 Time 3:00 Dose 15g
- 02 Dark Roast Orea V3 Orea Ratio 1:15 Time 3:00 Dose 16g Low-temp for dark roasts on the Orea V3. Ratio 1:15 Time 3:00 Dose 16g
- 03 The Fine Orea V3 Orea Ratio 1:16.7 Time 1:30 Dose 12g OREA community favourite recipe. Fine grind single-pour technique with Wave filter for a sweet, punchy cup in under 2 minutes. Ratio 1:16.7 Time 1:30 Dose 12g
- 04 The Mid Orea V3 Orea Ratio 1:16.7 Time 3:30 Dose 12g Medium grind, lower temperature recipe. A middle ground between The Wide and Base One. Flat Paper with Negotiator. Ratio 1:16.7 Time 3:30 Dose 12g
- 05 Single Pour Orea V3 Orea Ratio 1:16.7 Time 3:00 Dose 15g One continuous pour on the Orea V3. Ratio 1:16.7 Time 3:00 Dose 15g
- 06 Agitated Bloom Timemore B75 Basic Barista Ratio 1:16.7 Time 2:30 Dose 15g The Basic Barista's recipe for the Timemore B75 dripper. A bloom with gentle agitation followed by a single controlled circular pour. Uses a Kalita Wave 155 filter for the flat-bottom B75. Ratio 1:16.7 Time 2:30 Dose 15g
- 07 Standard Timemore B75 Timemore Ratio 1:16.7 Time 2:30 Dose 15g The B75's unique brain-shaped ribs create turbulence for high extraction. Designed to be a one-pour brewer. Ratio 1:16.7 Time 2:30 Dose 15g
- 08 Three Pour Timemore B75 Timemore Ratio 1:15.4 Time 3:00 Dose 13g Three-pour recipe for the Timemore B75. The B75 is very forgiving and consistent with a fast drawdown. Ratio 1:15.4 Time 3:00 Dose 13g
- 09 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
- 10 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
- 11 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
- 12 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
- 13 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
- 14 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
- 15 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