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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 Dark Roast byTricolate Low-temp full immersion for dark roasts. Tricolate Ratio 1:15 Time 4:00
- 03 Concentrate + Dilute byNextLevel Brewer Co NextLevel Official concentrate and dilute method. Brew 360g through the bed, then bypass with 140g hot water added directly to the carafe. Next Level LVL-10 Ratio 1:16.7 Time 7:00
- 04 Dark Roast byNextLevel Brewer Co Low-temp for dark roasts on the LVL-10. Next Level LVL-10 Ratio 1:15 Time 3:00
- 05 Standard Percolation byNextLevel Brewer Co NextLevel Official standard percolation recipe. Valve control for bloom, then open-valve pulse pours maintaining water column. Next Level LVL-10 Ratio 1:17 Time 4:00
- 06 Concentrate Bypass byNextLevel Brewer Co NextLevel's concentrate and bypass method. Low bloom temperature extracts aromatics, higher main temperature extracts body. Dilute with about 300g hot water. Next Level LVL-10 Ratio 1:8 Time 2:30
- 07 Dark Roast byOrea Low-temp for dark roasts on the Orea V3. Orea V3 Ratio 1:15 Time 3:00
- 08 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
- 09 Cold Brew byRaymond Detweiler BIRD cold brew: hot bloom kick-starts extraction, then a 7-8 hour cold steep in the fridge. Weber Bird Ratio 1:10 Time 3:00