Search recipes
14 results
- 01 Pulsar Dark Roast byNextLevel Brewer Co Low-temp for dark roasts on the Pulsar. Next Level Pulsar Ratio 1:15 Time 3:00
- 02 The Aussie byOrea Recipe designed for fermented and anaerobic coffees. High temperature with coarse grind tames booziness while preserving complexity. Orea V4 Narrow Ratio 1:13.9 Time 3:00
- 03 V4 Narrow Concentrate byOrea Strong 1:10 concentrate. Extended contact via narrow spout. Orea V4 Narrow Ratio 1:10 Time 2:30
- 04 Easy Does It byOrea Five gentle spiral pours on the V4 Narrow. Flat paper with Negotiator for an approachable, balanced cup. Orea V4 Narrow Ratio 1:16.3 Time 3:00
- 05 Easy For Two byOrea Two-cup version of Easy Does It. Five spiral pours for a larger batch on the V4 Narrow. Orea V4 Narrow Ratio 1:16 Time 4:00
- 06 The Fine byOrea Fine grind, lower temperature recipe for the V4 Narrow with Fast Bottom. One bloom and one long slow pour. Wave paper. Orea V4 Narrow Ratio 1:16.3 Time 3:00
- 07 The Hangover byOrea Two-cup batch brew for the V4 Narrow with Fast Bottom. Five circular pours with Wave paper. Orea V4 Narrow Ratio 1:18.8 Time 4:30
- 08 Two Aussies byOrea Two-cup Aussie with five even spiral pours. V4 Narrow with Fast Bottom and Flat paper with Negotiator. Orea V4 Narrow Ratio 1:18.5 Time 3:00
- 09 Coava Specialty Coava Coffee Roasters specialty phin recipe. Concentrated brew with a 1:6 ratio, designed for specialty single-origin beans. Vietnamese Phin Ratio 1:6.3 Time 5:30
- 10 Ca Phe Trung (Egg Coffee) Hanoi-style egg coffee. Rich phin brew topped with egg cream. Vietnamese Phin Ratio 1:6 Time 4:30
- 11 Ca Phe Sua Da Classic Vietnamese iced coffee with condensed milk. Vietnamese Phin Ratio 1:7.5 Time 5:00
- 12 Salt Coffee (Ca Phe Muoi) Vietnamese salt coffee from Hue. Phin-brewed coffee topped with a salted cream layer for a sweet-salty contrast. Vietnamese Phin Ratio 1:7.5 Time 5:30
- 13 Sweetened Vietnamese phin with sweetened condensed milk. Classic ca phe sua. Vietnamese Phin Ratio 1:6.8 Time 5:00
- 14 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