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- 01 Vietnamese AeroPress Shin Kaoju Ratio 1:13.3 Time 5:00 Dose 15g Inverted long-immersion brew that replicates the bold, chocolaty cup of a traditional Vietnamese phin filter — same flavor character, a fraction of the wait. Ratio 1:13.3 Time 5:00 Dose 15g
- 02 Bold Cafec Deep Pro CAFEC Ratio 1:15 Time 4:30 Dose 25g Heavier-bodied recipe for the Deep Pro. 25g of coffee at 1:15 with three pours, drawdown around 4:30, built for chocolate and caramel. Ratio 1:15 Time 4:30 Dose 25g
- 03 Kissaten Style Cafec Deep Pro CAFEC Ratio 1:16 Time 5:00 Dose 20g Pre-war Japanese café style on the Deep Pro. 20g of coffee with 320g of water at 88 °C, a slow continuous pour that runs for three minutes, drawdown around 5:00. Ratio 1:16 Time 5:00 Dose 20g
- 04 Multi-Cup Pulse Cafec Deep Pro CAFEC Ratio 1:16 Time 4:30 Dose 30g Three-pulse batch for the Deep Pro. 30g of coffee with 480g of water, balanced and forgiving for daily multi-cup brewing. Ratio 1:16 Time 4:30 Dose 30g
- 05 Osmotic Flow Cafec Deep Pro CAFEC Ratio 1:16 Time 4:30 Dose 30g The signature technique the Deep Pro was designed around. 30g of coffee at 1:16, a single continuous centre pour after the bloom, drawdown around 4:30. Ratio 1:16 Time 4:30 Dose 30g
- 06 Kissaten Style Cafec Flower Oval 102 CAFEC Ratio 1:10 Time 5:30 Dose 30g Adapted from Cafec's Deep 45 kissaten approach for the trapezoid. 30g dose, only 300g of water (1:10), 80°C, three minutes of slow continuous pouring after the bloom. The cup that comes out is concentrated, low-acid, syrupy — built to be sipped slowly with milk and sugar in a kissaten booth. Ratio 1:10 Time 5:30 Dose 30g
- 07 Dark Roast Low-Temp Chemex 10 Cup Chemex Ratio 1:15 Time 5:00 Dose 56g Gentle extraction for dark roasts on the 10-cup Chemex. Lower temperature prevents bitterness at scale. Ratio 1:15 Time 5:00 Dose 56g
- 08 Strong Brew Clever Dripper L Clever Ratio 1:12 Time 4:30 Dose 25g A strong, concentrated Clever brew with extended steep time and higher coffee dose. Ratio 1:12 Time 4:30 Dose 25g
- 09 Bloom and Break French Press 12 Cup Specialty Coffee Association Ratio 1:15.4 Time 12:30 Dose 65g Cupping-inspired technique scaled for a 12-cup French press. Bloom, break, and skim for the cleanest possible large batch. Ratio 1:15.4 Time 12:30 Dose 65g
- 10 No-Press Batch French Press 12 Cup James Hoffmann Ratio 1:16.1 Time 12:30 Dose 56g James Hoffmann's no-plunge technique scaled up for a 12-cup French press. Clean, sweet brew for 4 cups. Ratio 1:16.1 Time 12:30 Dose 56g
- 11 Large Batch French Press 12 Cup Specialty Coffee Association Ratio 1:16.1 Time 4:30 Dose 56g A large batch recipe for a 1-liter French press. Serves 4 generous cups. Ratio 1:16.1 Time 4:30 Dose 56g
- 12 Party Batch French Press 12 Cup Specialty Coffee Association Ratio 1:15.6 Time 4:45 Dose 90g Large batch French press for serving a crowd. Preheat the press, bloom aggressively, and serve immediately into a thermal carafe. Ratio 1:15.6 Time 4:45 Dose 90g
- 13 Continuous Stirring French Press 12 Cup Intelligentsia Coffee Ratio 1:16.1 Time 5:20 Dose 56g Intelligentsia Coffee's large-batch French Press recipe. Full boil water, crust forms at 1 minute, break and stir every 10-30 seconds. Variable steep time: shorter for bright, longer for sweet. Ratio 1:16.1 Time 5:20 Dose 56g
- 14 Six-Minute Steep French Press 3 Cup Counter Culture Coffee Ratio 1:17.9 Time 6:15 Dose 28g Counter Culture Coffee's French Press recipe. All water at once, stir at 30 seconds, steep for 6 minutes total. The extended steep with medium-coarse grind produces a sweet, full cup. Ratio 1:17.9 Time 6:15 Dose 28g
- 15 Bloom and Break French Press 3 Cup Specialty Coffee Association Ratio 1:15 Time 10:20 Dose 20g Cupping-inspired method for a 3-cup French press. A bloom phase, crust break, and surface skim produce a remarkably clean full cup. Ratio 1:15 Time 10:20 Dose 20g