Search recipes
31 results
- 16 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
- 17 High Extraction byTricolate Maximum extraction using the full immersion advantage. Tricolate Ratio 1:16.7 Time 6:00
- 18 Iced byTricolate Flash iced with the Tricolate's even saturation. Tricolate Ratio 1:10 Time 3:00
- 19 Light Roast byTricolate Tricolate single-pour recipe optimized for light roast extraction. Tricolate Ratio 1:16.7 Time 5:00
- 20 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
- 21 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
- 22 Kyoto byKurasu Kurasu Kyoto's house V60 recipe. A fast, efficient brew with lower temperature for sweetness and clarity. V60 01 Ratio 1:15.4 Time 2:10
- 23 Fine Grind Spiral byMatt Perger WBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours. V60 01 Ratio 1:16.7 Time 2:20
- 24 Concentrate byHeart Coffee Roasters Strong 1:10 concentrate on the small V60-01. Dilute with hot water or ice. V60 01 Ratio 1:10 Time 2:00
- 25 Dark Roast byHario Low temperature V60-01 recipe for dark roasts. Gentle technique for a single clean cup. V60 01 Ratio 1:15 Time 2:30
- 26 Four Small Pours byJames Hoffmann A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper. V60 01 Ratio 1:16.7 Time 3:00
- 27 Japanese Iced byHario Single-cup Japanese iced coffee in the V60-01. Fine grind with boiling water brews at double strength over 130g of ice. The small V60-01 is perfect for personal-sized iced coffee. V60 01 Ratio 1:10 Time 2:00
- 28 Japanese byHario THE COFFEESHOP Tokyo method for V60 01. Gradual transition from slow to circular pours for balanced extraction. V60 01 Ratio 1:15 Time 2:30
- 29 4:6 byTetsu Kasuya Tetsu Kasuya's 4:6 method scaled for the V60 01. Five equal pours dividing the brew into sweetness and strength phases. V60 01 Ratio 1:15 Time 3:30
- 30 Single Origin byHario A refined single-cup recipe for the V60-01 optimized for showcasing single-origin coffees. Fine grind and precise 1:16.7 ratio with three careful pours for maximum clarity. V60 01 Ratio 1:16.7 Time 2:15