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- 01 Long Steep AeroPress Jonathan Gagné Ratio 1:14.4 Time 10:00 Dose 18g Astrophysicist and coffee researcher's recipe: a 10-minute steep for maximum extraction without astringency. Backed by studies from coffee science and geophysics. Ratio 1:14.4 Time 10:00 Dose 18g
- 02 Iced AeroPress James Hoffmann Ratio 1:10.9 Time 5:00 Dose 22g Hoffmann's iced coffee method: brew concentrated onto ice. The ice dilution brings it to proper drinking strength. Ratio 1:10.9 Time 5:00 Dose 22g
- 03 Light 4:6 Cafec Deep 45 Tetsu Kasuya Ratio 1:15 Time 5:00 Dose 30g Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Ratio 1:15 Time 5:00 Dose 30g
- 04 Three Pulse Cafec Deep 45 Onyx Coffee Lab Ratio 1:16 Time 4:30 Dose 32g Onyx's three-pulse approach scaled for the Deep 45. Bloom with a swirl, then three pulses spaced a minute apart — clean extraction across three cups. Ratio 1:16 Time 4:30 Dose 32g
- 05 Ultimate Technique Cafec Deep 45 James Hoffmann Ratio 1:16.7 Time 4:30 Dose 30g Hoffmann's Ultimate V60 Technique scaled for batch on the Deep 45. Bloom plus two long pours, with a swirl to flatten the bed before drawdown. Ratio 1:16.7 Time 4:30 Dose 30g
- 06 Three Pulse Cafec Deep Pro Onyx Coffee Lab Ratio 1:16 Time 4:30 Dose 30g Onyx Coffee Lab's three-pulse method ported to the Deep Pro at batch scale. 30g of coffee with 480g of water at 95 °C, three even pulses on a wide spacing. Ratio 1:16 Time 4:30 Dose 30g
- 07 Ultimate Technique Cafec Deep Pro James Hoffmann Ratio 1:16.7 Time 5:00 Dose 30g James Hoffmann's V60 Ultimate Technique adapted to the Deep Pro at scale. 30g of coffee with 500g of water, two main pours after the bloom, a final stir and swirl. Ratio 1:16.7 Time 5:00 Dose 30g
- 08 High Extraction Cafec Flower Oval 102 CAFEC Ratio 1:17 Time 4:30 Dose 25g Bigger ratio (1:17), finer grind, and active stirring during the brew. Built for dense washed light roasts that refuse to give up sugar at standard contact times. The two-hole 102 lets you push the grind finer without stalling. Ratio 1:17 Time 4:30 Dose 25g
- 09 Ultimate Technique Cafec Flower Oval 102 James Hoffmann Ratio 1:16.7 Time 4:30 Dose 30g James Hoffmann's V60 Ultimate Technique adapted to the Flower Oval 102 at three-cup scale. 30g dose, two-pour structure (40% bloom, 60% main), agitation at the start and end. The two-hole 102 holds together at this dose where a single-hole trapezoid would stall. Ratio 1:16.7 Time 4:30 Dose 30g
- 10 Batch Brew Chemex 10 Cup Chemex Ratio 1:16.1 Time 6:30 Dose 62g Maximum capacity Chemex brewing for offices or large groups. Ratio 1:16.1 Time 6:30 Dose 62g
- 11 Fine Grind Chemex 10 Cup Counter Culture Coffee Ratio 1:16 Time 5:30 Dose 50g Counter Culture's Chemex technique scaled for maximum capacity. Clean, sweet, and balanced. Ratio 1:16 Time 5:30 Dose 50g
- 12 Official Chemex 10 Cup James Hoffmann Ratio 1:16.4 Time 5:30 Dose 55g Scaled Hoffmann pour-over technique for the largest 10-cup Chemex. Coarse grind prevents over-extraction. Ratio 1:16.4 Time 5:30 Dose 55g
- 13 Iced 10-Cup Chemex 10 Cup Chemex Ratio 1:10.8 Time 5:00 Dose 60g Batch iced Chemex for a party. Brew at double strength over 500g of ice in the 10-cup Chemex. Serves 5 people. Ratio 1:10.8 Time 5:00 Dose 60g
- 14 Nordic Light 10-Cup Chemex 10 Cup Chemex Ratio 1:16.7 Time 6:00 Dose 48g High extraction Nordic approach for the 10-cup Chemex. Maximum sweetness and clarity from light roasts. Ratio 1:16.7 Time 6:00 Dose 48g
- 15 10-Cup Party Brew Chemex 10 Cup Chemex Ratio 1:16.2 Time 6:30 Dose 65g Large batch Chemex 10-cup recipe for serving 5 people. Extra-coarse grind compensates for the very long brew time. Five staged pours for manageable water additions. Ratio 1:16.2 Time 6:30 Dose 65g