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- 01 Three Pours, No Bloom byJia Ning Du Jia Ning Du's 2019 World Brewers Cup Championship recipe. Three aggressive pours for a speed brew under 2 minutes. Origami Dripper M Ratio 1:15 Time 1:46
- 02 M Iced byOrigami Flash-brewed iced coffee in the Origami M. Boiling water and fine grind for a concentrated brew over 160g of ice. Origami Dripper M Ratio 1:10 Time 2:00
- 03 Kyoto byKurasu Kurasu Kyoto's fast extraction method. Very fine grind with low temperature for an intense, quick brew. Origami Dripper M Ratio 1:18 Time 1:20
- 04 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 05 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15
- 06 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Japanese Siphon Ratio 1:15.3 Time 2:10
- 07 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Japanese Siphon Ratio 1:15.2 Time 2:15
- 08 Dense Soup 1:5 byChristopher Feran Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Weber Bird Ratio 1:5 Time 0:40