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- 01 Dark Roast byCAFEC Low temperature extraction for dark roasts. The steep 45-degree ridges keep flow consistent for a clean dark roast cup. Cafec Deep 45 Ratio 1:15 Time 3:00
- 02 Iced byCAFEC Flash iced coffee with the Cafec Deep 45. The deeper ridges allow aggressive extraction for a concentrated brew over ice. Cafec Deep 45 Ratio 1:10 Time 2:30
- 03 Light 4:6 byTetsu Kasuya Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Cafec Deep 45 Ratio 1:15 Time 5:00
- 04 Kasuya 4:6 byTetsu Kasuya Kasuya's 4:6 method scaled for the Deep 45. Five even pours of 90g every 45 seconds. Lower temperature and a heavier first pour ratio bring out chocolate and sweetness from medium-to-dark roasts. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep 45 Ratio 1:15 Time 5:00
- 05 Kissaten Style byCAFEC Rich, full-bodied kissaten-style Japanese coffee shop brew on the Deep 45. Cafec Deep 45 Ratio 1:16 Time 3:00
- 06 Bold byCAFEC Cafec's recipe for the Deep 45 dripper optimized for medium-dark roasts. Lower temperature prevents bitter extraction from darker roasts. The deep cone shape extends contact time for a full-bodied cup. Cafec Deep 45 Ratio 1:15 Time 3:30
- 07 Iced byCAFEC Flash-brewed iced coffee in the Cafec Deep 45. The deep cone shape extends contact time, ideal for concentrated extraction needed for iced coffee. Over 200g of ice. Cafec Deep 45 Ratio 1:10 Time 3:00
- 08 Official byBlue Bottle Coffee Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Japanese Siphon Ratio 1:14.6 Time 2:30
- 09 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 10 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
- 11 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
- 12 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
- 13 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
- 14 High Extraction — Turkish-Fine byJonathan Gagné Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time. Japanese Siphon Ratio 1:16.7 Time 2:30
- 15 Iced Siphon Flash-brewed iced siphon coffee. Higher dose brewed at double strength, then poured over ice. The siphon's clean extraction combined with rapid cooling produces a bright, aromatic iced coffee. Japanese Siphon Ratio 1:10 Time 3:10