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- 16 High Extraction V60 byJonathan Gagné Jonathan Gagné's high-extraction V60 recipe pushing extraction yield above 23%. Very fine grind with boiling water. Multiple stirs to maximize extraction. For those who want every last drop of flavor. V60 02 Ratio 1:16.7 Time 4:00
- 17 Japanese Iced V60 byJames Hoffmann James Hoffmann's Japanese-style iced V60 method. Brew at double strength with boiling water over ice. Produces a bright, complex iced coffee that cold brew can't match. V60 02 Ratio 1:10 Time 2:45
- 18 Stirred for Two byJames Hoffmann James Hoffmann's V60 recipe scaled for two cups. Same technique as his standard method: bloom with stir, two large pours, stir and swirl at the end. Slightly coarser grind for the larger batch. V60 02 Ratio 1:16.7 Time 4:00
- 19 Japanese Iced Coffee byHario Brew hot directly onto ice. Uses half the water for brewing, half as ice in the server. V60 02 Ratio 1:12 Time 2:30
- 20 Nordic Light byTim Wendelboe Tim Wendelboe's V60 method for Scandinavian-style light roasts. Very high temperature and fine grind to maximize extraction from light-roasted Nordic-style coffees. Single bloom and single main pour. V60 02 Ratio 1:16.7 Time 2:30
- 21 V60 One-Pour Method byHario The ultimate simple V60 recipe: bloom then a single continuous pour. No complex technique needed. The single pour naturally agitates the bed as water level rises. Perfect for busy mornings. V60 02 Ratio 1:16.7 Time 2:45
- 22 Sweet Spot (Beginner) byHario A forgiving, beginner-friendly recipe with a standard 1:15 ratio and three simple pours. V60 02 Ratio 1:15 Time 3:00
- 23 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
- 24 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
- 25 Dense Soup 1:5 byChristopher Feran Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Weber Bird Ratio 1:5 Time 0:40
- 26 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
- 27 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
- 28 Slow Final Drawdown byLem Butler 1:16 ratio, moderate agitation and a one-minute vacuum pull. Weber Bird Ratio 1:16 Time 4:30
- 29 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
- 30 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