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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 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
- 03 Light Roast byWalküre Porzellan Higher temp extraction for light roasts on the Walkure. Walkure Karlsbader Ratio 1:16.7 Time 5:30
- 04 Kyoto byKurasu Kurasu Kyoto's house V60 recipe. A fast, efficient brew with lower temperature for sweetness and clarity. V60 01 Ratio 1:15.4 Time 2:10
- 05 Fine Grind Spiral byMatt Perger WBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours. V60 01 Ratio 1:16.7 Time 2:20
- 06 Japanese Iced byHario Single-cup Japanese iced coffee in the V60-01. Fine grind with boiling water brews at double strength over 130g of ice. The small V60-01 is perfect for personal-sized iced coffee. V60 01 Ratio 1:10 Time 2:00
- 07 Single Origin byHario A refined single-cup recipe for the V60-01 optimized for showcasing single-origin coffees. Fine grind and precise 1:16.7 ratio with three careful pours for maximum clarity. V60 01 Ratio 1:16.7 Time 2:15
- 08 Quick Single Cup byHario A quick single-cup recipe for the smaller V60 01 dripper. Perfect for one serving. V60 01 Ratio 1:16.7 Time 2:30