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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 Kono Dark Roast — Ultra-Low byKurasu Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast. Kono Meimon Ratio 1:15 Time 3:00
- 03 Dark Roast — Standard byKono Low-temp for dark roasts on the Kono Meimon. Kono Meimon Ratio 1:15 Time 3:00
- 04 Japanese Point Drip byKono Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness. Kono Meimon Ratio 1:15 Time 2:30
- 05 Dark Roast byOrea Low-temp for dark roasts on the Orea O1. Orea O1 Ratio 1:15 Time 3:00
- 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 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