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22 results
- 01 The Champ byOrea Competition-style recipe for the Z1. Four circular pours with a large final pour for maximum extraction. Orea Z1 Ratio 1:15.9 Time 3:30
- 02 Dark Roast byOrea Low-temp for dark roasts on the Orea Z1. Orea Z1 Ratio 1:15 Time 3:00
- 03 Iced byOrea Flash iced coffee on the Orea Z1. Orea Z1 Ratio 1:10 Time 2:30
- 04 The Scandi byOrea Simple two-pour, no bloom method. Brilliant in the Z1 — super easy, super quick, good balance. Orea Z1 Ratio 1:16.7 Time 3:00
- 05 Smooth 1:17 byCafeshi Drink-strength cold brew at a 1:17 ratio — no concentrate, no dilution at serving. Cafeshi's take on the everyday batch: combine, refrigerate, strain, pour over ice. Cold Brew Ratio 1:16.7
- 06 Classic bySpecialty Coffee Association Overnight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter. Cold Brew Ratio 1:6
- 07 Concentrate 24hr Strong 24-hour cold brew concentrate. Dilute 1:1 before serving. Cold Brew Ratio 1:6
- 08 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
- 09 Milk Punch byBarista Hustle Cold brew concentrate for milk punch. Strong base for mixing with milk. Cold Brew Ratio 1:8
- 10 Nitro-Style Concentrate Extra strong concentrate for nitro or creamy cold brew. Cold Brew Ratio 1:7.5
- 11 Toddy byCounter Culture Coffee Counter Culture's Toddy cold brew method with a hot bloom for enhanced flavor extraction. Cold Brew Ratio 1:8
- 12 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Japanese Siphon Ratio 1:15 Time 3:30
- 13 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
- 14 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Japanese Siphon Ratio 1:15.3 Time 2:10
- 15 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Japanese Siphon Ratio 1:15.2 Time 2:15