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- 01 Single Pour byCAFEC Simplified single-pour technique. The deep ridges handle flow control naturally. Cafec Deep 27 Ratio 1:16.7 Time 3:15
- 02 Ultimate Technique byJames Hoffmann Hoffmann's Ultimate V60 Technique adapted to the Deep 27. Two main pours, all to the centre — the steep cone wants a single column of water, not the slow spirals you would use on a V60. Cafec Deep 27 Ratio 1:16.7 Time 4:00
- 03 Immersion byCAFEC The Deep dripper's deep bed creates a natural immersion effect with extended contact time. Cafec Deep 27 Ratio 1:16.7 Time 4:00
- 04 Single Circular Pour byBlue Bottle Coffee Blue Bottle Coffee's official pour-over method. A bloom followed by a steady circular pour. Blue Bottle emphasizes freshness — beans within two weeks of roast date. V60 02 Ratio 1:16.7 Time 3:00
- 05 Stirred Bloom to Center byHeart Coffee Roasters Heart Coffee Roasters' (Portland) V60 recipe. Aggressive stir during bloom, then slow central pours avoiding the edges. Produces a clean, sweet cup highlighting origin character. V60 02 Ratio 1:16.4 Time 3:00
- 06 1-2-1 Method byLance Hedrick Lance Hedrick's 1-2-1 method: long bloom followed by a single main pour for high extraction and clarity. V60 02 Ratio 1:17 Time 3:50
- 07 Ice After byLance Hedrick Lance Hedrick's flash brew approach to iced coffee — brew hot like a normal V60 at 1:12, then add the ice after drawdown to flash-chill in the decanter. Unlike Japanese-style iced (where ~40% of the water is ice in the server), the full 240g hits the bed at brewing temp, so extraction is unconstrained and the cup comes out crisp, floral, sweet and fruity rather than under-extracted. V60 02 Ratio 1:12 Time 2:50
- 08 One and Done byLance Hedrick Lance Hedrick's "one and done" recipe: a 1:15 ratio with a double bloom and one final pour, designed to be forgiving across any grinder, filter or roast. The grind is dialed by drawdown time, not by a recommended click. V60 02 Ratio 1:15 Time 2:30
- 09 Ultimate Technique byJames Hoffmann The Ultimate V60 Technique by James Hoffmann. A two-pour method with bloom swirl, agitation stir, and a final swirl for even extraction. V60 02 Ratio 1:16.7 Time 3:30
- 10 Two Stirred Pours byOnyx Coffee Lab Onyx Coffee Lab's two-pour method: high agitation bloom and a clean drawdown. Ratio 1:16. V60 02 Ratio 1:16 Time 3:00
- 11 Rao Spin byScott Rao Scott Rao's V60 technique: aggressive bloom spin, two main pours, and the Rao Spin for even extraction. Ratio 1:17. V60 02 Ratio 1:17 Time 3:30
- 12 Zig-Zag byTawans Nui Kawah's style pour-over at 1:13 ratio. A two-pour structure — circular saturation followed by a zig-zag finish — that waits for the steady stream to turn into a drip. V60 02 Ratio 1:13 Time 2:30
- 13 Dark Roast Low-Temp V60 byBarista Hustle V60 recipe specifically engineered for dark roasts. Low temperature (85°C) and coarse grind prevent the bitterness and ashiness that plague dark roasts in typical pour-over. Two large pours for minimal agitation. V60 02 Ratio 1:16.1 Time 2:30
- 14 Dark Roast byHario Adapted for dark roast coffee: lower temperature, coarser grind, and faster brew time. V60 02 Ratio 1:16 Time 2:30
- 15 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