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- 16 Iced byTricolate Flash iced with the Tricolate's even saturation. Tricolate Ratio 1:10 Time 3:00
- 17 Light Roast byTricolate Tricolate single-pour recipe optimized for light roast extraction. Tricolate Ratio 1:16.7 Time 5:00
- 18 Two Pours byPrima Coffee Equipment Prima Coffee's streamlined two-pour Tricolate recipe. Simpler technique with fewer pours. Tricolate Ratio 1:18 Time 8:00
- 19 Triple Pre-Wet byScott Rao Scott Rao's Tricolate recipe. No-bypass design means all water passes through the coffee bed. Uses boiling water and fine grind. Tricolate Ratio 1:20 Time 9:00
- 20 Pulsar Dark Roast byNextLevel Brewer Co Low-temp for dark roasts on the Pulsar. Next Level Pulsar Ratio 1:15 Time 3:00
- 21 Pulsar Iced byNextLevel Brewer Co Flash iced coffee on the Pulsar. Next Level Pulsar Ratio 1:10 Time 2:30
- 22 Pulsar Single Pour byNextLevel Brewer Co One continuous pour on the Pulsar. Next Level Pulsar Ratio 1:16.7 Time 3:00
- 23 Sweetness Focus byJonathan Gagné Emphasizes sweetness, jammy, juicy notes. From Coffee ad Astra / Jonathan Gagne. Next Level Pulsar Ratio 1:17 Time 3:30
- 24 Daily byScott Rao Scott Rao's daily Pulsar recipe. Boiling water with open valve bloom and burst pouring. Highlights sweetness, jammy and juicy notes. Next Level Pulsar Ratio 1:17 Time 4:00
- 25 Standard byNextLevel Brewer Co The Pulsar's innovative design with interchangeable flow discs for adjustable brew speed. Next Level Pulsar Ratio 1:16.7 Time 3:20
- 26 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
- 27 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 28 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Japanese Siphon Ratio 1:15 Time 3:30
- 29 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15
- 30 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