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- 01 Donut Immersion byTorch Torch Coffee Laboratory's recipe for the Donut Dripper. The wide, flat design with central hole creates a natural semi-immersion brew. Simple one-pour method. Torch Donut Dripper Ratio 1:15.6 Time 2:30
- 02 Light Roast byKurasu Torch Donut Dripper recipe for light roasts. Finer grind for full extraction. Torch Donut Dripper Ratio 1:16.4 Time 2:45
- 03 Donut Single Pour byTorch One continuous pour through the donut bed. Torch Donut Dripper Ratio 1:16.7 Time 3:00
- 04 Classic byTorch The Donut Dripper's circular shape distributes water evenly for a forgiving, balanced brew. Torch Donut Dripper Ratio 1:16.7 Time 3:20
- 05 Official byBlue Bottle Coffee Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Japanese Siphon Ratio 1:14.6 Time 2:30
- 06 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 07 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
- 08 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
- 09 Japanese Kissaten byHario Japanese kissaten-style siphon recipe. Full immersion with two stirs produces a cup with lots of body and clear aromas. Japanese Siphon Ratio 1:16.1 Time 3:30
- 10 Cupping Protocol byAndrew Pernicano Cupping-protocol brew: long immersion, minimal agitation and a gentle vacuum to mimic the cupping table. Weber Bird Ratio 1:16.7 Time 10:00
- 11 Medium Immersion with Swirl byChristian Klatt Three-minute immersion that mimics a classic filter brew, with mid-steep agitation. Weber Bird Ratio 1:16.5 Time 4:15
- 12 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
- 13 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
- 14 Slow Final Drawdown byLem Butler 1:16 ratio, moderate agitation and a one-minute vacuum pull. Weber Bird Ratio 1:16 Time 4:30
- 15 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