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- 01 Japanese Iced byCAFEC Japanese-style iced on the Deep Pro. 200g of hot water brewed directly over 100g of ice in the server, finishing at a 1:15 effective ratio. Crisp, fruity, citric. Cafec Deep Pro Ratio 1:10 Time 2:30
- 02 Ultimate Technique byJames Hoffmann James Hoffmann's V60 Ultimate Technique adapted to the Deep Pro at scale. 30g of coffee with 500g of water, two main pours after the bloom, a final stir and swirl. Cafec Deep Pro Ratio 1:16.7 Time 5:00
- 03 Cupping Protocol byAndrew Pernicano Cupping-protocol brew: long immersion, minimal agitation and a gentle vacuum to mimic the cupping table. Weber Bird Ratio 1:16.7 Time 10:00
- 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 Time 4:15
- 05 Vertical Agitation byDouglas Weber Gentle five-swirl agitation and a slow final pull for a rounded, balanced cup. Weber Bird Ratio 1:14 Time 3:15
- 06 Slow Final Drawdown byLem Butler 1:16 ratio, moderate agitation and a one-minute vacuum pull. Weber Bird Ratio 1:16 Time 4:30
- 07 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 Time 3:30
- 08 Extended Bloom byNicolas Clerc Preheated brewer, extended bloom, gentle agitation and a slow concentric pull. Weber Bird Ratio 1:15 Time 3:00
- 09 No Swirl byTakamasa Miki No agitation, a two-minute immersion and a slow 30-second pull. Weber Bird Ratio 1:13 Time 2:30