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- 01 Sauna byBerg Wu Sauna technique by Berg Wu (2016 World Barista Champion). Multi-temperature pours create different extraction zones for a complex cup. Clever Dripper S Ratio 1:15 Time 3:15
- 02 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
- 03 Japanese Immersion byClever Japanese-style Clever Dripper method from Hitsuji Coffee. Lower temperature and medium-coarse grind for a sweet, low-bitterness cup. Clever Dripper S Ratio 1:16.4 Time 4:00
- 04 No-Stir byRed Poison Japanese specialty method from RED POISON Coffee. Aggressive single pour with no stirring produces a unique extraction profile. Clever Dripper S Ratio 1:12.5 Time 5:00
- 05 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
- 06 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 07 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
- 08 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
- 09 Japanese Kissaten byHario Japanese kissaten-style siphon recipe. Full immersion with two stirs produces a cup with lots of body and clear aromas. Japanese Siphon Ratio 1:16.1 Time 3:30
- 10 Official byGeorge Howell George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. V60 02 Ratio 1:15 Time 3:30
- 11 Daily byLance Hedrick Lance Hedrick's personal everyday V60 recipe — what he actually brews when he wants a delicious cup. A single bloom plus one steady main pour at a 1:16.7 ratio targets ~18% extraction and around 1.2 TDS for a tea-like, floral, nuanced cup that protects the complexity higher-extraction recipes lose. V60 02 Ratio 1:16.7 Time 2:00
- 12 Ice After byLance Hedrick Lance Hedrick's flash brew approach to iced coffee — brew hot like a normal V60 at 1:12, then add the ice after drawdown to flash-chill in the decanter. Unlike Japanese-style iced (where ~40% of the water is ice in the server), the full 240g hits the bed at brewing temp, so extraction is unconstrained and the cup comes out crisp, floral, sweet and fruity rather than under-extracted. V60 02 Ratio 1:12 Time 2:50
- 13 WBrC 2021 byMatt Winton Matt Winton's 2021 World Brewers Cup Championship recipe. Five equal 60g pours with aggressive technique starting from the center then outward. V60 02 Ratio 1:15 Time 3:30
- 14 Six Aggressive Pulses byPatrik Rolf April Coffee founder Patrik Rolf's personal V60 recipe. Six equal aggressive circular pours of 50g each at 30-second intervals with coarse grind and lower temperature to preserve delicate aromatics. V60 02 Ratio 1:15 Time 3:30
- 15 Nordic Light byTim Wendelboe Tim Wendelboe's V60 method for Scandinavian-style light roasts. Very high temperature and fine grind to maximize extraction from light-roasted Nordic-style coffees. Single bloom and single main pour. V60 02 Ratio 1:16.7 Time 2:30