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- 01 Dark Roast byBasic Barista Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Graycano Ratio 1:15 Time 3:00
- 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 Dark Roast byOrea Low-temp for dark roasts on the Orea V3. Orea V3 Ratio 1:15 Time 3:00
- 04 Dark Roast byWalküre Porzellan Low-temp brew for dark roasts on the Walkure. Walkure Karlsbader Ratio 1:15 Time 5:00
- 05 German Traditional byWalküre Porzellan Traditional German method for the Walkure Karlsbader Kanne. All-porcelain construction imparts zero flavor for pure coffee character. Walkure Karlsbader Ratio 1:15.9 Time 4:30
- 06 Iced byWalküre Porzellan Flash iced Walkure brew. Clean and bright. Walkure Karlsbader Ratio 1:10 Time 4:00
- 07 Berlin byKaffeekirsche Kaffeekirsche Roastery Berlin recipe for the Karlsbader Kanne. Standard 60g/L ratio with a coarse grind and slow pour. Walkure Karlsbader Ratio 1:14 Time 5:00
- 08 Strong byWalküre Porzellan Stronger Walkure recipe with higher dose (1:12 ratio). The porcelain filter handles the higher concentration well. Produces a full-bodied, concentrated cup. Walkure Karlsbader Ratio 1:12 Time 3:30
- 09 Medium Grind byVoltage Coffee Supply Voltage Coffee recipe for the Walkure Bayreuth brewer. Medium grind with the dispersion plate for hands-off, even extraction. Walkure Karlsbader Ratio 1:17.1 Time 4:00
- 10 Dense Soup 1:5 byChristopher Feran Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Weber Bird Ratio 1:5 Time 0:40
- 11 Martin Wölfl byMartin Wölfl Slow 30-second water addition, longer agitation and bypass added to the cup. Weber Bird Ratio 1:8 Time 4:00
- 12 Long Immersion byMaurizio Leo Five-minute immersion with light agitation and a slow final pull. Weber Bird Ratio 1:14.5 Time 6:00