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17 results
- 01 Dark Roast byTricolate Low-temp full immersion for dark roasts. Tricolate Ratio 1:15 Time 4:00
- 02 Iced byTricolate Flash iced with the Tricolate's even saturation. Tricolate Ratio 1:10 Time 3:00
- 03 Bosnian Method Traditional Bosnian coffee. Boil water first, then add coffee. Ibrik / Cezve Ratio 1:12.5 Time 3:00
- 04 Cardamom Traditional ibrik coffee with cardamom. Middle Eastern style with spice. Ibrik / Cezve Ratio 1:10 Time 3:30
- 05 Turkish Classic Traditional Turkish coffee method. Extra-fine grind with cold water start and slow heat. Ibrik / Cezve Ratio 1:11.4 Time 3:00
- 06 Competition Ibrik Specialty-grade ibrik (cezve) recipe based on World Ibrik Championship techniques. Ultra-fine grind with controlled heat for a nuanced, aromatic cup. Three foam rises for optimal texture. Ibrik / Cezve Ratio 1:17.1 Time 2:50
- 07 Double Serving Ibrik recipe for two servings. Traditional low heat method. Ibrik / Cezve Ratio 1:11.4 Time 4:00
- 08 Greek Style (Sketos) Unsweetened Greek coffee. Thick foam, strong flavor. Ibrik / Cezve Ratio 1:10 Time 3:30
- 09 Sweet Arabic Sweet Arabic-style ibrik coffee with cardamom. Traditional preparation with spice. Ibrik / Cezve Ratio 1:10 Time 3:00
- 10 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
- 11 Low-Temp Claw byJoseph Benavides Lower brew temperature paired with heavy agitation and a two-minute immersion. Weber Bird Ratio 1:15 Time 2:45
- 12 Martin Wölfl byMartin Wölfl Slow 30-second water addition, longer agitation and bypass added to the cup. Weber Bird Ratio 1:8 Time 4:00
- 13 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
- 14 Extended Bloom byNicolas Clerc Preheated brewer, extended bloom, gentle agitation and a slow concentric pull. Weber Bird Ratio 1:15 Time 3:00
- 15 Cold Brew byRaymond Detweiler BIRD cold brew: hot bloom kick-starts extraction, then a 7-8 hour cold steep in the fridge. Weber Bird Ratio 1:10 Time 3:00