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- 01 Dark Roast byCAFEC Single-cup Deep Pro recipe tuned for dark roasts. 16g of coffee with 240g of water at 88 °C, two pours, drawdown around 3:30. Cafec Deep Pro Ratio 1:15 Time 3:30
- 02 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
- 03 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
- 04 Dark Roast byTricolate Low-temp full immersion for dark roasts. Tricolate Ratio 1:15 Time 4:00
- 05 Iced byTricolate Flash iced with the Tricolate's even saturation. Tricolate Ratio 1:10 Time 3:00
- 06 Ultimate Technique byJames Hoffmann James Hoffmann's V60 technique scaled for the V60-03. Two main pours after bloom for 3 cups. V60 03 Ratio 1:16.7 Time 4:00
- 07 Iced Batch byHario Batch iced coffee in the V60-03. Boiling water and fine grind at double strength over 350g of ice. Serves 3 people. V60 03 Ratio 1:10 Time 3:30
- 08 Single Pour byHario V60-03 single pour method for two cups. One continuous pour for simplicity. V60 03 Ratio 1:16.7 Time 3:30