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- 91 Standard Pour Over byHario Standard single-cup recipe for the Hario Suiren. The open-rib design provides maximum airflow for clarity. Hario Suiren Ratio 1:15 Time 3:45
- 92 Woodneck Competition byHario High extraction nel drip for light roasts. Hario Woodneck Ratio 1:15 Time 3:30
- 93 Kissaten-Style byKurasu Traditional Japanese kissaten-style nel drip. Extremely slow, deliberate pours for a concentrated, rich brew. Hario Woodneck Ratio 1:15 Time 3:30
- 94 Traditional byHario Traditional recipe for the Hario Woodneck nel drip server. Cloth filter for a silky, full-bodied cup with oils that paper would trap. Lower temperature to prevent the cloth filter from absorbing bitter compounds. Hario Woodneck Ratio 1:15 Time 3:00
- 95 Devil Switch byTetsu Kasuya Tetsu Kasuya's "Devil" recipe for the Hario Switch. Uses two temperatures — 90°C for the pour-over phase and 70°C for the immersion phase — to maximize sweetness while minimizing bitterness. Hario Switch 02 Ratio 1:14 Time 3:30
- 96 Pulse Drawdown Closed bloom for full saturation, then a three-pulse open percolation finish. The pulses keep the bed agitated through drawdown for a brighter, more articulate cup than a single-pour Switch. Hario Switch 02 Ratio 1:15 Time 2:20
- 97 Devil's Recipe byTetsu Kasuya Tetsu Kasuya's original hybrid Switch recipe: alternates between open percolation and closed immersion with temperature drops for complex extraction. Hario Switch 02 Ratio 1:14 Time 3:00
- 98 Super Hybrid — Double Batch Coarse byTetsu Kasuya Tetsu Kasuya's Super Hybrid method for the Switch 03. Coarse grind with mixed temperatures for a complex, full-bodied cup. Hario Switch 03 Ratio 1:15 Time 3:30
- 99 Cold Final Steep byOverlook Coffee Christina Gandy's hybrid method from Overlook Coffee for the Switch 03. Hario Switch 03 Ratio 1:16 Time 3:30
- 100 Hybrid — Single Cup 4:6 byTetsu Kasuya Tetsu Kasuya's hybrid 4:6-inspired Switch recipe. Open-switch percolation for sweetness, closed-switch immersion for body. Hario Switch 03 Ratio 1:14 Time 3:00
- 101 Japanese byKurasu Japanese-style single-cup recipe for the classic Kalita 101 ceramic dripper. The three-hole base creates a slower drawdown than modern wave filters. Lower temperature for a delicate cup. Kalita 101 Ratio 1:15 Time 2:30
- 102 Kissaten Style byKalita Traditional Japanese coffee shop style brewing with lower temperature for depth without bitterness. Kalita 101 Ratio 1:12.9 Time 3:30
- 103 101 Pulse Pour byKalita Multi-pulse technique for even extraction on the Kalita 101. Kalita 101 Ratio 1:16.7 Time 2:45
- 104 Batch byKalita Batch recipe for the classic Kalita 102 ceramic dripper. The larger three-hole design makes 2 cups. Steady pulse pours for even extraction through the ceramic dripper. Kalita 102 Ratio 1:16 Time 3:15
- 105 Light Roast byKurasu Two-cup light roast recipe. Higher temperature for full extraction of bright, complex flavors. Kalita 102 Ratio 1:16.7 Time 3:30