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- 01 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
- 02 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
- 03 Three Pours byPack Katisomaskul Pack Katisomaskul's three-pour routine from his third-place USBrC 2024 run. Skips the small-pulse approach: two slow openers followed by a finisher delivered very high and hard from the kettle to control fines through bypass. UFO Dripper Ratio 1:16
- 04 Switch High byUFO Coffee Tools UFO V2 mounted on a Hario Switch base for a hybrid immersion-then-percolation brew. Two minutes of vigorous-spoon immersion pulls flavor, then the switch opens to drain, and two more pours finish the cup. Pushes extraction higher than straight pour-over. UFO Dripper Ratio 1:16.7
- 05 Switch Mild byUFO Coffee Tools Milder sibling of the Switch High hybrid. Same immersion opener, but the second phase is a single 100g pour split into circle plus center — total contact time and agitation drop, the cup comes out gentler. UFO Dripper Ratio 1:16.7
- 06 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
- 07 Batch Brew byOrea The Big Boy makes up to 1 liter. Perfect for sharing or batch brewing. Orea Big Boy Ratio 1:16
- 08 Big Boy Dark Roast byOrea Low-temp batch brew for dark roasts on the Orea Big Boy. Orea Big Boy Ratio 1:15
- 09 Big Boy Iced byOrea Flash iced batch for three on the Orea Big Boy. Orea Big Boy Ratio 1:10
- 10 Big Boy Single Pour byOrea One long continuous pour. The flat bottom handles flow naturally. Orea Big Boy Ratio 1:15.9
- 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
- 12 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15
- 13 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Japanese Siphon Ratio 1:15
- 14 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6
- 15 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