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- 01 Bypass byCafeshi Cafeshi's iced bypass on the Cafec Deep 27. Hot water extracts the bed at filter strength; ice in the carafe drops the temperature without touching the extraction. Body and aromatics survive — none of the watered-down feel. Cafec Deep 27 Ratio 1:15 Time 2:45
- 02 Osmotic Flow byCAFEC Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction. Cafec Deep 27 Ratio 1:16.7 Time 2:30
- 03 Pulse Brew byCAFEC Pulsing technique for clarity on the Deep 27. Maintain low water levels to avoid bypass. Cafec Deep 27 Ratio 1:17 Time 2:30
- 04 Standard byCAFEC Standard method for the Deep 27. Clean cup with great aftertaste and body. Cafec Deep 27 Ratio 1:16.7 Time 2:30
- 05 Stir Brew byCAFEC High agitation method for the Deep 27. Aggressive stirring compensates for fast flow rate. Cafec Deep 27 Ratio 1:17 Time 2:30
- 06 Three Pulse byOnyx Coffee Lab Onyx's three-pulse approach on the Deep 27. Bloom and three centre pours that climb in roughly equal steps — clean, repeatable, no agitation tricks. Cafec Deep 27 Ratio 1:16 Time 3:30
- 07 Five Equal Pours byNicole Battefeld-Montgomery Nicole Battefeld's five-pour V60 method with 60g per pour. 2018 German Barista Champion recipe designed for honest flavors, body retention, and natural acidity. V60 02 Ratio 1:16.7 Time 3:15
- 08 Constant Spirals byCounter Culture Coffee Counter Culture Coffee's brew guide: 1:16.7 ratio with steady spiral pours for consistent extraction. V60 02 Ratio 1:16.7 Time 3:45
- 09 Official Recipe byHario The standard recipe from Hario. Three pours with circular motions for a balanced cup. V60 02 Ratio 1:16.9 Time 3:30
- 10 Easy Effective byLance Hedrick Lance Hedrick's refined "easy and effective" V60. Four pours with a spin after each one create a flat bed and even extraction. High temperature with medium-fine grind for maximum clarity. V60 02 Ratio 1:17 Time 3:00
- 11 Spiral Pulses byIntelligentsia Coffee Intelligentsia Coffee's official V60 pour-over guide. A 1:16 ratio with bloom followed by staged pours in 70-100g increments, spiraling from center outward. V60 02 Ratio 1:16 Time 3:30
- 12 4:6 Method byTetsu Kasuya World Brewers Cup 2016 winning recipe. Divides the brew into two phases: first 40% controls sweetness/acidity balance, last 60% controls strength. V60 02 Ratio 1:15 Time 3:30
- 13 Osmotic Flow byHario Japanese osmotic flow technique: ultra-slow center pour keeping the water level just above the coffee bed. V60 02 Ratio 1:15 Time 5:00
- 14 Slow Continuous Pour byStumptown Coffee Roasters Stumptown Coffee Roasters' official V60 brew guide. A continuous slow pour method that emphasizes consistency and simplicity. Medium-fine grind with water just off the boil. V60 02 Ratio 1:15 Time 3:00
- 15 Four-Pour Zig-Zag byTawans Nui Kawah's style pour-over at 1:12 ratio. A measured four-pour brew that sandwiches a zig-zag pour between circular pours for maximum extraction evenness. V60 02 Ratio 1:12 Time 3:00