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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 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
- 03 Community S byOrigami Popular community recipe for the Origami S dripper. Three balanced pours with a 40-second bloom. Works well with both cone and flat-bottom filters. Origami Dripper S Ratio 1:15.3 Time 2:30
- 04 S Iced byOrigami Flash-brewed iced coffee using the Origami S. Fine grind with boiling water at double strength over 150g of ice. The Origami's clean extraction makes bright, aromatic iced coffee. Origami Dripper S Ratio 1:10 Time 2:00
- 05 Kyoto byKurasu Kurasu Kyoto's recipe for the Origami S. Fine grind and lower temperature for a quick, intense extraction. Origami Dripper S Ratio 1:18 Time 2:30
- 06 Single Cup byOrigami A single-cup recipe for the smaller Origami S dripper. Origami Dripper S Ratio 1:16.2 Time 2:50
- 07 Make-a-Well byOrigami Drumming Barista's make-a-well method. Create a finger well in the coffee bed for deep water channeling and saturation. Origami Dripper S Ratio 1:17.5 Time 2:45