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Japanese Siphon

Cross Stir

by Espresso Workshop

1:15.3 Ratio

15g Coffee

230g Water

2:10 Total

Japanese Siphon

High Extraction — Two-Stir

by Jonathan Gagné

1:15.2 Ratio

23g Coffee

350g Water

2:15 Total

Japanese Siphon

High Extraction — Turkish-Fine

by Jonathan Gagné

1:16.7 Ratio

24g Coffee

401g Water

2:30 Total

Japanese Siphon

Iced Siphon

1:10 Ratio

25g Coffee

250g Water

3:10 Total

Japanese Siphon

Japanese Kissaten

by Hario

1:16.1 Ratio

28g Coffee

451g Water

3:30 Total

Japanese Siphon

Cloth Filter

by Prima Coffee Equipment

1:15 Ratio

25g Coffee

375g Water

2:30 Total

Weber Bird

Cupping Protocol

by Andrew Pernicano

1:16.7 Ratio

18g Coffee

301g Water

10:00 Total

Weber Bird

Medium Immersion with Swirl

by Christian Klatt

1:16.5 Ratio

20g Coffee

330g Water

4:15 Total

Weber Bird

Dense Soup 1:5

by Christopher Feran

1:5 Ratio

18g Coffee

90g Water

0:40 Total

Weber Bird

Vertical Agitation

by Douglas Weber

1:14 Ratio

25g Coffee

350g Water

3:15 Total

Weber Bird

Low-Temp Claw

by Joseph Benavides

1:15 Ratio

15g Coffee

225g Water

2:45 Total

Weber Bird

Slow Final Drawdown

by Lem Butler

1:16 Ratio

16g Coffee

256g Water

4:30 Total

Weber Bird

Martin Wölfl

by Martin Wölfl

1:10 Ratio

25g Coffee

250g Water

4:00 Total

Weber Bird

Preheat Protocol

by Matthew Jung-Quillen

1:16 Ratio

20g Coffee

320g Water

3:30 Total

Weber Bird

Long Immersion

by Maurizio Leo

1:14.5 Ratio

22g Coffee

319g Water

6:00 Total