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- 16 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
- 17 Pulse Orea V3 Orea Ratio 1:16.7 Time 3:00 Dose 15g Multi-pulse technique for the Orea V3. Ratio 1:16.7 Time 3:00 Dose 15g
- 18 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
- 19 The Wide Orea V3 Orea Ratio 1:20 Time 4:30 Dose 10g Low-dose, fine-grind recipe for a wide, tea-like cup. Flat Paper with Negotiator for extended contact time. Ratio 1:20 Time 4:30 Dose 10g
- 20 4:6 Method G70 Vessel Saint Anthony Industries Ratio 1:16 Time 3:45 Dose 20g Tetsuya Kasuya's 4:6 split adapted to the glass column: five even 64g pours where the first 40% sets sweetness and acidity, the last 60% sets strength. Ratio 1:16 Time 3:45 Dose 20g
- 21 Japanese Iced G70 Vessel Saint Anthony Industries Ratio 1:10 Time 3:00 Dose 24g Brew hot straight onto ice in the glass: the hot water extracts a bright, aromatic cup and the ice flash-chills it clear for a bright, clean iced coffee. Ratio 1:10 Time 3:00 Dose 24g
- 22 Full Carafe G70 Vessel Saint Anthony Industries Ratio 1:16 Time 4:30 Dose 30g Brews the full glass vessel: a 1:16 for two, with the thick Chemex-style filter giving a very clean cup straight from the glass. Ratio 1:16 Time 4:30 Dose 30g
- 23 Single Cup G70 Vessel Saint Anthony Industries Ratio 1:16.1 Time 3:15 Dose 18g A single-cup pour in the glass vessel on the house 1:16 — three pours, clean and balanced. Ratio 1:16.1 Time 3:15 Dose 18g