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19 results
- 01 Concentrate S byClever Strong 1:8 concentrate on the Clever Small. Dilute with hot water or ice to taste. Clever Dripper S Ratio 1:8 Time 3:00
- 02 Dark Roast Immersion S byClever Gentle immersion for dark roasts on the Clever Small. Lower temperature prevents bitterness, full immersion brings body. Clever Dripper S Ratio 1:15 Time 2:00
- 03 Flash Iced S byClever Japanese iced coffee on the Clever Small. Brew concentrated, release onto ice for a bright, chilled cup. Clever Dripper S Ratio 1:10 Time 2:30
- 04 Dark Roast byTricolate Low-temp full immersion for dark roasts. Tricolate Ratio 1:15 Time 4:00
- 05 Light Roast byTricolate Tricolate single-pour recipe optimized for light roast extraction. Tricolate Ratio 1:16.7 Time 5:00
- 06 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
- 07 Classic bySpecialty Coffee Association Overnight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter. Cold Brew Ratio 1:6
- 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 Milk Punch byBarista Hustle Cold brew concentrate for milk punch. Strong base for mixing with milk. Cold Brew Ratio 1:8
- 11 Nitro-Style Concentrate Extra strong concentrate for nitro or creamy cold brew. Cold Brew Ratio 1:7.5
- 12 Toddy byCounter Culture Coffee Counter Culture's Toddy cold brew method with a hot bloom for enhanced flavor extraction. Cold Brew Ratio 1:8
- 13 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
- 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
- 15 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