Search recipes
15 results
- 01 Concentrate byProject Barista A strong 1:10 concentrate for iced coffee or dilution. The April Brewer's large drain holes prevent stalling even with higher doses. April Brewer Ratio 1:10 Time 2:00
- 02 Iced Coffee byApril Coffee Roasters Japanese iced coffee with the April Brewer for a clean, sweet iced cup. April Brewer Ratio 1:10 Time 2:20
- 03 Batch Brew byChemex Maximum capacity Chemex brewing for offices or large groups. Chemex 10 Cup Ratio 1:16.1 Time 6:30
- 04 Fine Grind byCounter Culture Coffee Counter Culture's Chemex technique scaled for maximum capacity. Clean, sweet, and balanced. Chemex 10 Cup Ratio 1:16 Time 5:30
- 05 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 Time 5:00
- 06 Four Pour byChemex Simple four-pour method for the 10-cup Chemex. Center pours only for an easy, repeatable large batch. Chemex 10 Cup Ratio 1:13.5 Time 4:30
- 07 Official byJames Hoffmann Scaled Hoffmann pour-over technique for the largest 10-cup Chemex. Coarse grind prevents over-extraction. Chemex 10 Cup Ratio 1:16.4 Time 5:30
- 08 Iced 10-Cup byChemex Batch iced Chemex for a party. Brew at double strength over 500g of ice in the 10-cup Chemex. Serves 5 people. Chemex 10 Cup Ratio 1:10.8 Time 5:00
- 09 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 Time 6:00
- 10 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 Time 6:30
- 11 Slow Pulse byChemex Five pulse pours after bloom for the 10-cup Chemex. Even extraction through pulse technique. Chemex 10 Cup Ratio 1:17 Time 5:30
- 12 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 13 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15
- 14 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 Time 2:10
- 15 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Japanese Siphon Ratio 1:15.2 Time 2:15