Search recipes
14 results
- 01 4:6 Method G70 Vessel Saint Anthony Industries Ratio 1:16 Time 3:45 Dose 20g Tetsuya Kasuya's 4:6 split adapted to the glass column: five even 64g pours where the first 40% sets sweetness and acidity, the last 60% sets strength. Ratio 1:16 Time 3:45 Dose 20g
- 02 Japanese Iced G70 Vessel Saint Anthony Industries Ratio 1:10 Time 3:00 Dose 24g Brew hot straight onto ice in the glass: the hot water extracts a bright, aromatic cup and the ice flash-chills it clear for a bright, clean iced coffee. Ratio 1:10 Time 3:00 Dose 24g
- 03 Full Carafe G70 Vessel Saint Anthony Industries Ratio 1:16 Time 4:30 Dose 30g Brews the full glass vessel: a 1:16 for two, with the thick Chemex-style filter giving a very clean cup straight from the glass. Ratio 1:16 Time 4:30 Dose 30g
- 04 Single Cup G70 Vessel Saint Anthony Industries Ratio 1:16.1 Time 3:15 Dose 18g A single-cup pour in the glass vessel on the house 1:16 — three pours, clean and balanced. Ratio 1:16.1 Time 3:15 Dose 18g
- 05 Kyoto V60 01 Kurasu Ratio 1:15.4 Time 2:10 Dose 13g Kurasu Kyoto's house V60 recipe. A fast, efficient brew with lower temperature for sweetness and clarity. Ratio 1:15.4 Time 2:10 Dose 13g
- 06 Fine Grind Spiral V60 01 Matt Perger Ratio 1:16.7 Time 2:20 Dose 12g WBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours. Ratio 1:16.7 Time 2:20 Dose 12g
- 07 Concentrate V60 01 Heart Coffee Roasters Ratio 1:10 Time 2:00 Dose 15g Strong 1:10 concentrate on the small V60-01. Dilute with hot water or ice. Ratio 1:10 Time 2:00 Dose 15g
- 08 Dark Roast V60 01 Hario Ratio 1:15 Time 2:30 Dose 12g Low temperature V60-01 recipe for dark roasts. Gentle technique for a single clean cup. Ratio 1:15 Time 2:30 Dose 12g
- 09 Four Small Pours V60 01 James Hoffmann Ratio 1:16.7 Time 3:00 Dose 15g A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper. Ratio 1:16.7 Time 3:00 Dose 15g
- 10 Japanese Iced V60 01 Hario Ratio 1:10 Time 2:00 Dose 15g 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. Ratio 1:10 Time 2:00 Dose 15g
- 11 Japanese V60 01 Hario Ratio 1:15 Time 2:30 Dose 20g THE COFFEESHOP Tokyo method for V60 01. Gradual transition from slow to circular pours for balanced extraction. Ratio 1:15 Time 2:30 Dose 20g
- 12 4:6 V60 01 Tetsu Kasuya Ratio 1:15 Time 3:30 Dose 20g Tetsu Kasuya's 4:6 method scaled for the V60 01. Five equal pours dividing the brew into sweetness and strength phases. Ratio 1:15 Time 3:30 Dose 20g
- 13 Single Origin V60 01 Hario Ratio 1:16.7 Time 2:15 Dose 12g 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. Ratio 1:16.7 Time 2:15 Dose 12g
- 14 Quick Single Cup V60 01 Hario Ratio 1:16.7 Time 2:30 Dose 12g A quick single-cup recipe for the smaller V60 01 dripper. Perfect for one serving. Ratio 1:16.7 Time 2:30 Dose 12g