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- 01 Pulse Pour byGraycano Graycano pulse pour method. Multiple controlled pours for balanced extraction. Graycano Ratio 1:16.7 Time 2:45
- 02 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
- 03 Three Pour byOrigami Three-pour method with higher temperature for full extraction. From Bench Coffee Co. Origami Air Ratio 1:16.7 Time 2:45
- 04 Osmotic Flow byOrigami Origami Air recipe using Cafec's osmotic flow brewing philosophy. Continuous slow pour maintaining constant water level. The steady pressure creates even extraction throughout the bed. Origami Air Ratio 1:16 Time 2:30