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- 01 Fermented byPack Katisomaskul Pack Katisomaskul's two-kettle variant for high-impact processed coffees — naturals, anaerobics, thermal-shocks. Same three-pour skeleton as his standard, but the finisher drops to 82°C to keep the cup balanced when the bean is already flavor-loud. UFO Dripper Ratio 1:16
- 02 Three Pours byPack Katisomaskul Pack Katisomaskul's three-pour routine from his third-place USBrC 2024 run. Skips the small-pulse approach: two slow openers followed by a finisher delivered very high and hard from the kettle to control fines through bypass. UFO Dripper Ratio 1:16
- 03 Switch High byUFO Coffee Tools UFO V2 mounted on a Hario Switch base for a hybrid immersion-then-percolation brew. Two minutes of vigorous-spoon immersion pulls flavor, then the switch opens to drain, and two more pours finish the cup. Pushes extraction higher than straight pour-over. UFO Dripper Ratio 1:16.7
- 04 Medium Immersion with Swirl byChristian Klatt Three-minute immersion that mimics a classic filter brew, with mid-steep agitation. Weber Bird Ratio 1:16.5
- 05 Vertical Agitation byDouglas Weber Gentle five-swirl agitation and a slow final pull for a rounded, balanced cup. Weber Bird Ratio 1:14
- 06 Low-Temp Claw byJoseph Benavides Lower brew temperature paired with heavy agitation and a two-minute immersion. Weber Bird Ratio 1:15
- 07 Slow Final Drawdown byLem Butler 1:16 ratio, moderate agitation and a one-minute vacuum pull. Weber Bird Ratio 1:16
- 08 Martin Wölfl byMartin Wölfl Slow 30-second water addition, longer agitation and bypass added to the cup. Weber Bird Ratio 1:8
- 09 Preheat Protocol byMatthew Jung-Quillen Preheat the pod and glass for thirty seconds before brewing to lock in temperature stability. Weber Bird Ratio 1:16
- 10 Long Immersion byMaurizio Leo Five-minute immersion with light agitation and a slow final pull. Weber Bird Ratio 1:14.5
- 11 Cold Brew byRaymond Detweiler BIRD cold brew: hot bloom kick-starts extraction, then a 7-8 hour cold steep in the fridge. Weber Bird Ratio 1:10
- 12 1:10 with Bypass bySimon Gautherin Very coarse grind, 1:10 ratio, two-minute immersion, and bypass added to taste. Weber Bird Ratio 1:10