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- 01 Base Recipe byCafeshi Cafeshi's baseline scaled for the Flower Cup 4. Same gesture as the single-cup version — 30-second bloom and two equal pours — at a 25g dose so the bed depth stays right for the wider 4-cup body. Cafec Flower Cup 4 Ratio 1:16.6
- 02 Full Bloom byCAFEC Full 1-minute bloom for even extraction across the larger Flower Cup 4 coffee bed. 1:16 ratio. Cafec Flower Cup 4 Ratio 1:16
- 03 Iced byCAFEC Japanese iced coffee with the Cafec Flower Cup 4. The petal ridges ensure even extraction even with finer grinds. Cafec Flower Cup 4 Ratio 1:10
- 04 Osmotic Flow byCAFEC Cafec's recommended osmotic flow method. Continuous slow center pour creates osmotic pressure for even extraction. Cafec Flower Cup 4 Ratio 1:16.7
- 05 Single Pour byCAFEC One continuous pour after bloom. The petal ridges regulate flow naturally. Cafec Flower Cup 4 Ratio 1:16.7
- 06 Three Pour byCAFEC Belco's three-pour Flower recipe at 1:15. Three deliberate pulses every 60 seconds carry the deeper Cup 4 bed without fines packing the centre. Cafec Flower Cup 4 Ratio 1:15
- 07 Two Cup byCAFEC Two-cup recipe for the larger Flower Dripper Cup 4. Cafec Flower Cup 4 Ratio 1:16.7
- 08 Ultimate Technique byJames Hoffmann James Hoffmann's V60 Ultimate Technique scaled for the Cup 4. Two main pours plus a late agitation, on Flower ribs that let you grind one click finer than the V60 03 equivalent. Cafec Flower Cup 4 Ratio 1:16.7
- 09 Dark Roast byBasic Barista Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Graycano Ratio 1:15
- 10 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
- 11 Light Roast byGraycano Graycano recipe for light roasts. Higher temp for full extraction of delicate flavors. Graycano Ratio 1:16.7
- 12 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3
- 13 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
- 14 WBrC 2024 byWataru Iidaka Wataru Iidaka's second-place routine from the 2024 World Brewers Cup in Chicago. Three pours over a layered dose of three Panama Geishas, a Sibarist B3 UFO paper, and a temperature drop on the final pour for balance. UFO Dripper Ratio 1:16
- 15 Fermented byPack Katisomaskul Pack Katisomaskul's two-kettle variant for high-impact processed coffees — naturals, anaerobics, thermal-shocks. Same three-pour skeleton as his standard, but the finisher drops to 82°C to keep the cup balanced when the bean is already flavor-loud. UFO Dripper Ratio 1:16