Search recipes
14 results
- 01 Official Cafec Deep 27 CAFEC Ratio 1:12.5 Time 2:00 Dose 12g CAFEC's own recommended recipe for the Deep 27. Just 12g of coffee and a continuous center pour. The 27-degree angle does the work. Ratio 1:12.5 Time 2:00 Dose 12g
- 02 Single Pour Cafec Deep 27 CAFEC Ratio 1:16.7 Time 3:15 Dose 15g Simplified single-pour technique. The deep ridges handle flow control naturally. Ratio 1:16.7 Time 3:15 Dose 15g
- 03 Small Dose Cafec Deep 27 CAFEC Ratio 1:15.6 Time 1:45 Dose 8g Low-dose recipe that showcases the Deep 27's unique strength. Only 8g of coffee for a full-flavored cup without waste. Ratio 1:15.6 Time 1:45 Dose 8g
- 04 Ultimate Technique Cafec Deep 27 James Hoffmann Ratio 1:16.7 Time 4:00 Dose 15g 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. Ratio 1:16.7 Time 4:00 Dose 15g
- 05 Immersion Cafec Deep 27 CAFEC Ratio 1:16.7 Time 4:00 Dose 15g The Deep dripper's deep bed creates a natural immersion effect with extended contact time. Ratio 1:16.7 Time 4:00 Dose 15g
- 06 Iced Graycano Graycano Ratio 1:10 Time 2:15 Dose 18g Flash iced coffee on the Graycano. Concentrated brew over ice. The ceramic holds heat well during shorter brew times. Ratio 1:10 Time 2:15 Dose 18g
- 07 Pour Over Graycano Graycano Ratio 1:16.3 Time 3:10 Dose 16g The Graycano's double-wall stainless steel design for temperature stability. Ratio 1:16.3 Time 3:10 Dose 16g
- 08 Single Pour Graycano Basic Barista Ratio 1:16.7 Time 3:00 Dose 15g Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Ratio 1:16.7 Time 3:00 Dose 15g
- 09 Official Japanese Siphon Blue Bottle Coffee Ratio 1:14.6 Time 2:30 Dose 24g Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30 Dose 24g
- 10 Classic Japanese Siphon Hario Ratio 1:15 Time 2:00 Dose 20g Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00 Dose 20g
- 11 Cross Stir Japanese Siphon Espresso Workshop Ratio 1:15.3 Time 2:10 Dose 15g Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10 Dose 15g
- 12 Iced Siphon Japanese Siphon Ratio 1:10 Time 3:10 Dose 25g 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. Ratio 1:10 Time 3:10 Dose 25g
- 13 Japanese Kissaten Japanese Siphon Hario Ratio 1:16.1 Time 3:30 Dose 28g Japanese kissaten-style siphon recipe. Full immersion with two stirs produces a cup with lots of body and clear aromas. Ratio 1:16.1 Time 3:30 Dose 28g
- 14 Cloth Filter Japanese Siphon Prima Coffee Equipment Ratio 1:15 Time 2:30 Dose 25g Specialty siphon recipe from Prima Coffee. Medium-coarse grind with a 1:15 ratio for a clean, balanced extraction. Ratio 1:15 Time 2:30 Dose 25g