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- 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 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
- 03 Dark Roast V60 03 Hario Ratio 1:15 Time 3:30 Dose 28g Low temperature V60-03 recipe for dark roasts. Gentle pours and coarser grind for 3 clean cups. Ratio 1:15 Time 3:30 Dose 28g
- 04 4:6 Scaled V60 03 Tetsu Kasuya Ratio 1:15 Time 3:30 Dose 30g Tetsu Kasuya's 4:6 method scaled for the V60-03. Five equal pours with a coarse grind. Ratio 1:15 Time 3:30 Dose 30g
- 05 4:6 V60 03 Tetsu Kasuya Ratio 1:15 Time 3:30 Dose 30g Tetsu Kasuya's 4:6 method scaled for the V60 03. Five equal 90g pours for batch brew. Ratio 1:15 Time 3:30 Dose 30g
- 06 High Agitation V60 03 Sample Coffee Ratio 1:16.7 Time 4:00 Dose 30g Sample Coffee Australia's high agitation method. Five decreasing pours with a swirl after each for maximum sweetness. Ratio 1:16.7 Time 4:00 Dose 30g