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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 Coava Specialty Coava Coffee Roasters specialty phin recipe. Concentrated brew with a 1:6 ratio, designed for specialty single-origin beans. Vietnamese Phin Ratio 1:6.3 Time 5:30
- 07 Light Roast Phin recipe adapted for specialty light roast coffee. Less coffee, gentler press. Vietnamese Phin Ratio 1:10 Time 4:30
- 08 Medium Immersion with Swirl byChristian Klatt Three-minute immersion that mimics a classic filter brew, with mid-steep agitation. Weber Bird Ratio 1:16.5 Time 4:15
- 09 Dense Soup 1:5 byChristopher Feran Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Weber Bird Ratio 1:5 Time 0:40
- 10 Vertical Agitation byDouglas Weber Gentle five-swirl agitation and a slow final pull for a rounded, balanced cup. Weber Bird Ratio 1:14 Time 3:15
- 11 Low-Temp Claw byJoseph Benavides Lower brew temperature paired with heavy agitation and a two-minute immersion. Weber Bird Ratio 1:15 Time 2:45
- 12 Slow Final Drawdown byLem Butler 1:16 ratio, moderate agitation and a one-minute vacuum pull. Weber Bird Ratio 1:16 Time 4:30
- 13 Martin Wölfl byMartin Wölfl Slow 30-second water addition, longer agitation and bypass added to the cup. Weber Bird Ratio 1:8 Time 4:00
- 14 Preheat Protocol byMatthew Jung-Quillen Preheat the pod and glass for thirty seconds before brewing to lock in temperature stability. Weber Bird Ratio 1:16 Time 3:30
- 15 Long Immersion byMaurizio Leo Five-minute immersion with light agitation and a slow final pull. Weber Bird Ratio 1:14.5 Time 6:00