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- 01 Mountain Iced byTorch Flash iced coffee on the Torch Mountain. Torch Mountain Dripper Ratio 1:10 Time 2:30
- 02 Wave Filter byIndustry Beans Industry Beans' Torch Mountain Dripper recipe. Three-pour method with Kalita Wave 155 filter for a clean, delicate cup. Torch Mountain Dripper Ratio 1:16.7 Time 2:45
- 03 Mountain Single Pour byTorch One continuous pour. The deep cone channels flow naturally. Torch Mountain Dripper Ratio 1:16.7 Time 3:15
- 04 Large Batch bySwerl Coffee Swerl Coffee Roasters' large batch Torch Mountain Dripper recipe. Designed for South American coffees with three generous pours. Torch Mountain Dripper Ratio 1:16 Time 2:40
- 05 Classic byTorch The Mountain Dripper's steep walls and single small hole create a slow, immersion-like brew. Torch Mountain Dripper Ratio 1:15 Time 4:00
- 06 Agitated Bloom byBasic Barista The Basic Barista's recipe for the Timemore B75 dripper. A bloom with gentle agitation followed by a single controlled circular pour. Uses a Kalita Wave 155 filter for the flat-bottom B75. Timemore B75 Ratio 1:16.7 Time 2:30
- 07 Post-Bloom Swirl byBasic Barista Basic Barista's recipe for the B75. A bloom with swirl followed by a single continuous pour for simplicity. Timemore B75 Ratio 1:16.7 Time 2:15
- 08 Iced byTimemore Flash iced coffee on the B75. The crystal body lets you watch the drawdown in real time. Timemore B75 Ratio 1:10 Time 2:15
- 09 Standard byTimemore The B75's unique brain-shaped ribs create turbulence for high extraction. Designed to be a one-pour brewer. Timemore B75 Ratio 1:16.7 Time 2:30
- 10 Three Pour byTimemore Three-pour recipe for the Timemore B75. The B75 is very forgiving and consistent with a fast drawdown. Timemore B75 Ratio 1:15.4 Time 3:00
- 11 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
- 12 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 13 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
- 14 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 Time 3:10
- 15 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 Time 3:30