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- 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
- 02 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3
- 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
- 04 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
- 05 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
- 06 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
- 07 The Base byOrea Three-pour recipe for two cups. The simplest Big Boy recipe with just three spiral pours. Orea Big Boy Ratio 1:15
- 08 Batch Brew byOrea The Big Boy makes up to 1 liter. Perfect for sharing or batch brewing. Orea Big Boy Ratio 1:16
- 09 Big Boy Dark Roast byOrea Low-temp batch brew for dark roasts on the Orea Big Boy. Orea Big Boy Ratio 1:15
- 10 Big Boy Single Pour byOrea One long continuous pour. The flat bottom handles flow naturally. Orea Big Boy Ratio 1:15.9