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16 results
- 01 Batch Brew byChemex Maximum capacity Chemex brewing for offices or large groups. Chemex 10 Cup Ratio 1:16.1
- 02 Fine Grind byCounter Culture Coffee Counter Culture's Chemex technique scaled for maximum capacity. Clean, sweet, and balanced. Chemex 10 Cup Ratio 1:16
- 03 Dark Roast Low-Temp byChemex Gentle extraction for dark roasts on the 10-cup Chemex. Lower temperature prevents bitterness at scale. Chemex 10 Cup Ratio 1:15
- 04 Nordic Light 10-Cup byChemex High extraction Nordic approach for the 10-cup Chemex. Maximum sweetness and clarity from light roasts. Chemex 10 Cup Ratio 1:16.7
- 05 10-Cup Party Brew byChemex Large batch Chemex 10-cup recipe for serving 5 people. Extra-coarse grind compensates for the very long brew time. Five staged pours for manageable water additions. Chemex 10 Cup Ratio 1:16.2
- 06 Slow Pulse byChemex Five pulse pours after bloom for the 10-cup Chemex. Even extraction through pulse technique. Chemex 10 Cup Ratio 1:17
- 07 Base One byOrea Four even spiral pours for a single cup. The starting-point recipe for the V3. Orea Wave filter. Orea V3 Ratio 1:16.7
- 08 Base Two byOrea Larger cup version of Base One. Four spiral pours for a full 300g cup. Orea Wave filter. Orea V3 Ratio 1:16.7
- 09 Base Pulse byOrea Simple five-pulse recipe that works across all coffee types. The versatile everyday recipe. Orea V3 Ratio 1:16.3
- 10 Official byBasic Barista The Basic Barista's recipe for the Orea V3. Bloom followed by four equal 40g pulse pours at 30-second intervals. Clean and precise extraction from the V3's focused flow path. Orea V3 Ratio 1:16.7
- 11 The Bright byOrea A bright, happy cup with three equal pours at even intervals. Orea V3 Ratio 1:16.7
- 12 The Ice byOrea Flash brew iced coffee for the OREA V3. Orea V3 Ratio 1:8.9
- 13 Pulse byOrea Multi-pulse technique for the Orea V3. Orea V3 Ratio 1:16.7
- 14 Four Small Pours byJames Hoffmann A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper. V60 01 Ratio 1:16.7
- 15 Japanese byHario THE COFFEESHOP Tokyo method for V60 01. Gradual transition from slow to circular pours for balanced extraction. V60 01 Ratio 1:15