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- 01 THE COFFEESHOP Tokyo byTHE COFFEESHOP Tokyo THE COFFEESHOP Tokyo's recipe for the Torch Donut Dripper. Four pours under 2 minutes for a characterful dark roast cup. Torch Donut Dripper Ratio 1:16.7
- 02 Donut Dark Roast byTorch Low-temp for dark roasts on the Torch Donut. Torch Donut Dripper Ratio 1:15
- 03 Donut Iced byTorch Flash iced coffee on the Torch Donut dripper. Torch Donut Dripper Ratio 1:10
- 04 Donut Immersion byTorch Torch Coffee Laboratory's recipe for the Donut Dripper. The wide, flat design with central hole creates a natural semi-immersion brew. Simple one-pour method. Torch Donut Dripper Ratio 1:15.6
- 05 Deep Dark byKurasu Kurasu's deep dark roast recipe. Coarse grind and low ratio for an intense, concentrated kissaten-style cup. Torch Donut Dripper Ratio 1:10.5
- 06 Light Roast byKurasu Torch Donut Dripper recipe for light roasts. Finer grind for full extraction. Torch Donut Dripper Ratio 1:16.4
- 07 Medium Roast Balanced byTorch Balanced recipe for medium roasts on the Torch Donut. Slightly higher temperature than dark roast recipes for more sweetness. Torch Donut Dripper Ratio 1:14
- 08 Donut Pulse byTorch Multi-pulse for the Torch Donut's unique bed shape. Torch Donut Dripper Ratio 1:16.7
- 09 Donut Single Pour byTorch One continuous pour through the donut bed. Torch Donut Dripper Ratio 1:16.7
- 10 Classic byTorch The Donut Dripper's circular shape distributes water evenly for a forgiving, balanced brew. Torch Donut Dripper Ratio 1:16.7
- 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