Search recipes
17 results
- 01 Low Temperature byEmi Fukahori 2018 World Brewers Cup Champion Emi Fukahori's Hario Switch recipe. Uses three temperature stages — starting cool at 80°C, then hot at 95°C, then cool again at 80°C — to extract different flavor compounds at optimal temperatures. Hario Switch 02 Ratio 1:12.9 Time 2:55
- 02 Iced byHario Hario Community's flash iced method for the Switch 02. Concentrated immersion brew released onto ice. Hario Switch 02 Ratio 1:9 Time 2:00
- 03 Switch Dark Roast byHario Hario Switch recipe optimized for dark roast coffees. Lower temperature and coarser grind prevent bitter, ashy extraction. The immersion phase creates a full-bodied cup without harshness. Hario Switch 02 Ratio 1:16.7 Time 2:30
- 04 Switch Iced byHario Flash-brewed iced coffee using the Hario Switch. Immersion at boiling temperature for maximum extraction from the reduced water volume, then release over 150g of ice. Hario Switch 02 Ratio 1:10 Time 3:00
- 05 Switch Light Roast byHario Hario Switch recipe optimized for light roast coffees. Boiling water and fine grind maximize extraction from dense, hard-to-extract light roasts. Extended immersion phase. Hario Switch 02 Ratio 1:15.6 Time 3:30
- 06 Dark Roast byBasic Barista Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Graycano Ratio 1:15 Time 3:00
- 07 Iced byGraycano Flash iced coffee on the Graycano. Concentrated brew over ice. The ceramic holds heat well during shorter brew times. Graycano Ratio 1:10 Time 2:15
- 08 Light Roast byGraycano Graycano recipe for light roasts. Higher temp for full extraction of delicate flavors. Graycano Ratio 1:16.7 Time 2:45
- 09 Dark Roast byTricolate Low-temp full immersion for dark roasts. Tricolate Ratio 1:15 Time 4:00
- 10 Light Roast byTricolate Tricolate single-pour recipe optimized for light roast extraction. Tricolate Ratio 1:16.7 Time 5:00
- 11 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Japanese Siphon Ratio 1:15 Time 3:30
- 12 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
- 13 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
- 14 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
- 15 High Extraction — Turkish-Fine byJonathan Gagné Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time. Japanese Siphon Ratio 1:16.7 Time 2:30