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15 results
- 01 Dark Roast Low-temp for dark roasts on the Bee House wedge dripper. Bee House Ratio 1:15 Time 3:00
- 02 Spiral Pulses byMessenger Coffee Messenger Coffee's Bee House recipe. Pulse pours with a 40g bloom for a clean, well-extracted cup. Bee House Ratio 1:15.6 Time 3:00
- 03 Two 1:18 Pours byStumptown Coffee Roasters Stumptown Coffee Roasters' Bee House recipe. Forgiving and does not require a gooseneck kettle. Bee House Ratio 1:18.1 Time 2:00
- 04 Dark Roast byOrea Low-temp for dark roasts on the Orea O1. Orea O1 Ratio 1:15 Time 3:00
- 05 Easy Does It byOrea Gentle five-pour recipe for the O1 with Flat Paper and Negotiator. Larger dose for a fuller cup. Orea O1 Ratio 1:16.3 Time 3:40
- 06 Concentrated byOrea The tiny O1 brewer for ultra-concentrated pours. Works great as a pourover espresso substitute. Orea O1 Ratio 1:10 Time 1:30
- 07 Starter Mug byOrea Larger welcome recipe from Orea's "Your First Brews" card. Five spiral pours at 5g/s for a fuller mug with sweetness. Orea O1 Ratio 1:16.3 Time 2:30
- 08 Concentrate 24hr Strong 24-hour cold brew concentrate. Dilute 1:1 before serving. Cold Brew Ratio 1:6
- 09 Filtron byStumptown Coffee Roasters Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Cold Brew Ratio 1:4.7
- 10 Kyoto Slow Drip bySpecialty Coffee Association Japanese Kyoto-style slow drip cold brew. Water drips drop-by-drop through coffee for a crystal-clean, floral cup. Cold Brew Ratio 1:12.5
- 11 Milk Punch byBarista Hustle Cold brew concentrate for milk punch. Strong base for mixing with milk. Cold Brew Ratio 1:8
- 12 Overnight Fridge byBlue Bottle Coffee Simple overnight cold brew in the fridge. Ready when you wake up. Cold Brew Ratio 1:10
- 13 Quick 4-Hour Faster cold brew using finer grind and room temperature water. Cold Brew Ratio 1:8.3
- 14 Toddy byCounter Culture Coffee Counter Culture's Toddy cold brew method with a hot bloom for enhanced flavor extraction. Cold Brew Ratio 1:8
- 15 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15