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- 01 THE COFFEESHOP Tokyo byTHE COFFEESHOP Tokyo THE COFFEESHOP Tokyo's recipe for the Torch Donut Dripper. Four pours under 2 minutes for a characterful dark roast cup. Torch Donut Dripper Ratio 1:16.7 Time 2:00
- 02 Deep Dark byKurasu Kurasu's deep dark roast recipe. Coarse grind and low ratio for an intense, concentrated kissaten-style cup. Torch Donut Dripper Ratio 1:10.5 Time 2:20
- 03 Medium Roast Balanced byTorch Balanced recipe for medium roasts on the Torch Donut. Slightly higher temperature than dark roast recipes for more sweetness. Torch Donut Dripper Ratio 1:14 Time 2:15
- 04 Maximum Extraction byLance Hedrick Lance Hedrick's max-extraction Tricolate recipe at a 1:22 ratio. Fine grind, two-minute bloom and two gentle pours that bring fresh solvent to the bed for a clean, delicate cup with very high extraction efficiency. Tricolate Ratio 1:22 Time 6:00
- 05 Light Dose byACE Coffee Roasters ACE Coffee Roasters' lighter dose Tricolate recipe. 1:20 ratio with boiling water for a clean, high-extraction cup. Tricolate Ratio 1:20 Time 5:30
- 06 Full Immersion byTricolate The Tricolate's unique design separates immersion and percolation phases for extremely high extraction. Tricolate Ratio 1:16.7 Time 7:00
- 07 Competition byTricolate Competition recipe exploiting the zero-agitation design. Tricolate Ratio 1:16.7 Time 5:00
- 08 Official byJonathan Gagné Jonathan Gagné's optimized Tricolate recipe. Boiling water and very fine grind — the Tricolate's unique zero-bypass design handles fine grinds without clogging. Long brew for maximum extraction. Tricolate Ratio 1:20 Time 6:00
- 09 High Extraction byTricolate Maximum extraction using the full immersion advantage. Tricolate Ratio 1:16.7 Time 6:00
- 10 Light Roast byTricolate Tricolate single-pour recipe optimized for light roast extraction. Tricolate Ratio 1:16.7 Time 5:00
- 11 Two Pours byPrima Coffee Equipment Prima Coffee's streamlined two-pour Tricolate recipe. Simpler technique with fewer pours. Tricolate Ratio 1:18 Time 8:00
- 12 Triple Pre-Wet byScott Rao Scott Rao's Tricolate recipe. No-bypass design means all water passes through the coffee bed. Uses boiling water and fine grind. Tricolate Ratio 1:20 Time 9:00