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- 01 Official byNicole Battefeld-Montgomery Nicole Battefeld-Montgomery's recipe for the Graycano dripper (which she co-designed). Four pours with a focus on agitation during bloom. The Graycano's dual-material design retains heat from glass while being shatterproof with its metal casing. Graycano Ratio 1:16.5 Time 2:45
- 02 Competition Five Pour byGraycano Competition-style Graycano recipe inspired by Brewers Cup champions. Five equal 50g pours with finer grind for maximum extraction. Graycano Ratio 1:16.7 Time 3:00
- 03 Dark Roast byBasic Barista Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Graycano Ratio 1:15 Time 3:00
- 04 Five Pour Cone byGraycano Five-pour method with cone filter for washed coffees. Finer grind allows higher extraction with more body and texture. Graycano Ratio 1:16.7 Time 3:30
- 05 Light Roast byGraycano Graycano recipe for light roasts. Higher temp for full extraction of delicate flavors. Graycano Ratio 1:16.7 Time 2:45
- 06 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3 Time 3:10
- 07 Pulse Pour byGraycano Graycano pulse pour method. Multiple controlled pours for balanced extraction. Graycano Ratio 1:16.7 Time 2:45
- 08 Single Pour byBasic Barista Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Graycano Ratio 1:16.7 Time 3:00
- 09 Wave Filter with Coin byGraycano Basic Barista's wave filter recipe using the Graycano Coin. Three equal pours after bloom for a sweet, full-bodied cup. Graycano Ratio 1:16.7 Time 2:30
- 10 Kono Dark Roast — Ultra-Low byKurasu Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast. Kono Meimon Ratio 1:15 Time 3:00
- 11 Japanese byKurasu Traditional Japanese Kono Meimon method. The distinctive Kono point-pour technique: slow drips targeting only the center of the bed, never touching the filter walls. Produces a rich, full-bodied cup. Kono Meimon Ratio 1:15 Time 3:00
- 12 Kyoto byKurasu Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method. Kono Meimon Ratio 1:15 Time 3:00
- 13 Classic byKono The Kono Meimon dripper: Japanese pour-over tradition with ribs only at the bottom for controlled flow. Kono Meimon Ratio 1:15 Time 4:00
- 14 Competition byKono High extraction competition recipe for the Kono Meimon. Kono Meimon Ratio 1:16.7 Time 3:30
- 15 Dark Roast — Standard byKono Low-temp for dark roasts on the Kono Meimon. Kono Meimon Ratio 1:15 Time 3:00