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- 01 Japanese Iced byCAFEC Japanese-style iced on the Deep Pro. 200g of hot water brewed directly over 100g of ice in the server, finishing at a 1:15 effective ratio. Crisp, fruity, citric. Cafec Deep Pro Ratio 1:10 Time 2:30
- 02 Large Brew byCAFEC Two-pour large-cup recipe for the Deep Pro. 25g of coffee with 400g of water, drawdown around 4:30, designed for two oversize servings. Cafec Deep Pro Ratio 1:16 Time 4:30
- 03 Osmotic Flow byCAFEC The signature technique the Deep Pro was designed around. 30g of coffee at 1:16, a single continuous centre pour after the bloom, drawdown around 4:30. Cafec Deep Pro Ratio 1:16 Time 4:30
- 04 Single Pour byCAFEC Small-batch single-pour for the Deep Pro. 15g of coffee with 250g of water, bloom and one continuous centre pour, drawdown around 3:30. Cafec Deep Pro Ratio 1:16.7 Time 3:30
- 05 Ultimate Technique byJames Hoffmann 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. Cafec Deep Pro Ratio 1:16.7 Time 5:00
- 06 Fast Agitation byEspro Fast recipe for the Espro Bloom. The 1500 micro-filter holes finish brewing 30% faster than standard pour over. Espro Bloom Ratio 1:16.7 Time 2:00
- 07 Bloom Iced byEspro Flash iced coffee on the Espro Bloom. Espro Bloom Ratio 1:10 Time 2:30
- 08 Massive 5:1 Bloom byMall Grab Coffee Westie Magnuson's Espro Bloom recipe. Large 100g bloom with active agitation for a bold, full-bodied cup. Espro Bloom Ratio 1:16.7 Time 2:00
- 09 Pour Over byEspro The Espro Bloom's unique micro-filter produces an exceptionally clean cup. Espro Bloom Ratio 1:16.7 Time 3:20
- 10 Fine Grind byPrima Coffee Equipment Prima Coffee's fine-grind Espro Bloom recipe. The 1500-hole micro-filter handles very fine grinds without clogging. Espro Bloom Ratio 1:18 Time 2:30
- 11 Bloom Single Pour byEspro One continuous pour. The valve regulates flow. Espro Bloom Ratio 1:16.7 Time 3:00
- 12 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
- 13 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 14 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
- 15 Iced Siphon Flash-brewed iced siphon coffee. Higher dose brewed at double strength, then poured over ice. The siphon's clean extraction combined with rapid cooling produces a bright, aromatic iced coffee. Japanese Siphon Ratio 1:10 Time 3:10