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- 01 Iced byGraycano Flash iced coffee on the Graycano. Concentrated brew over ice. The ceramic holds heat well during shorter brew times. Graycano Ratio 1:10
- 02 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3
- 03 Single Pour byBasic Barista Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Graycano Ratio 1:16.7
- 04 The Base byOrea Three-pour recipe for two cups. The simplest Big Boy recipe with just three spiral pours. Orea Big Boy Ratio 1:15
- 05 Batch Brew byOrea The Big Boy makes up to 1 liter. Perfect for sharing or batch brewing. Orea Big Boy Ratio 1:16
- 06 Big Boy Iced byOrea Flash iced batch for three on the Orea Big Boy. Orea Big Boy Ratio 1:10
- 07 Big Boy Single Pour byOrea One long continuous pour. The flat bottom handles flow naturally. Orea Big Boy Ratio 1:15.9
- 08 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
- 09 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15
- 10 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
- 11 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
- 12 Japanese Kissaten byHario Japanese kissaten-style siphon recipe. Full immersion with two stirs produces a cup with lots of body and clear aromas. Japanese Siphon Ratio 1:16.1
- 13 Cloth Filter byPrima Coffee Equipment Specialty siphon recipe from Prima Coffee. Medium-coarse grind with a 1:15 ratio for a clean, balanced extraction. Japanese Siphon Ratio 1:15