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21 results
- 01 Official Graycano Nicole Battefeld-Montgomery Ratio 1:16.5 Time 2:45 Dose 17g Nicole Battefeld-Montgomery's recipe for the Graycano dripper (which she co-designed). Four pours with a focus on agitation during bloom. The Graycano's dual-material design retains heat from glass while being shatterproof with its metal casing. Ratio 1:16.5 Time 2:45 Dose 17g
- 02 Iced Graycano Graycano Ratio 1:10 Time 2:15 Dose 18g Flash iced coffee on the Graycano. Concentrated brew over ice. The ceramic holds heat well during shorter brew times. Ratio 1:10 Time 2:15 Dose 18g
- 03 Pour Over Graycano Graycano Ratio 1:16.3 Time 3:10 Dose 16g The Graycano's double-wall stainless steel design for temperature stability. Ratio 1:16.3 Time 3:10 Dose 16g
- 04 Pulse Pour Graycano Graycano Ratio 1:16.7 Time 2:45 Dose 15g Graycano pulse pour method. Multiple controlled pours for balanced extraction. Ratio 1:16.7 Time 2:45 Dose 15g
- 05 Single Pour Graycano Basic Barista Ratio 1:16.7 Time 3:00 Dose 15g Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Ratio 1:16.7 Time 3:00 Dose 15g
- 06 Wave Filter with Coin Graycano Graycano Ratio 1:16.7 Time 2:30 Dose 15g Basic Barista's wave filter recipe using the Graycano Coin. Three equal pours after bloom for a sweet, full-bodied cup. Ratio 1:16.7 Time 2:30 Dose 15g
- 07 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
- 08 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
- 09 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
- 10 Iced Siphon Japanese Siphon Ratio 1:10 Time 3:10 Dose 25g Flash-brewed iced siphon coffee. Higher dose brewed at double strength, then poured over ice. The siphon's clean extraction combined with rapid cooling produces a bright, aromatic iced coffee. Ratio 1:10 Time 3:10 Dose 25g
- 11 Japanese Kissaten Japanese Siphon Hario Ratio 1:16.1 Time 3:30 Dose 28g Japanese kissaten-style siphon recipe. Full immersion with two stirs produces a cup with lots of body and clear aromas. Ratio 1:16.1 Time 3:30 Dose 28g
- 12 Cloth Filter Japanese Siphon Prima Coffee Equipment Ratio 1:15 Time 2:30 Dose 25g Specialty siphon recipe from Prima Coffee. Medium-coarse grind with a 1:15 ratio for a clean, balanced extraction. Ratio 1:15 Time 2:30 Dose 25g
- 13 Medium Immersion with Swirl Weber Bird Christian Klatt Ratio 1:16.5 Time 4:15 Dose 20g Three-minute immersion that mimics a classic filter brew, with mid-steep agitation. Ratio 1:16.5 Time 4:15 Dose 20g
- 14 Dense Soup 1:5 Weber Bird Christopher Feran Ratio 1:5 Time 0:40 Dose 18g Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Ratio 1:5 Time 0:40 Dose 18g
- 15 Vertical Agitation Weber Bird Douglas Weber Ratio 1:14 Time 3:15 Dose 25g Gentle five-swirl agitation and a slow final pull for a rounded, balanced cup. Ratio 1:14 Time 3:15 Dose 25g