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- 01 Dark Roast Low-Temp byChemex Gentle extraction for dark roasts on the 10-cup Chemex. Lower temperature prevents bitterness at scale. Chemex 10 Cup Ratio 1:15 Time 5:00
- 02 Iced 10-Cup byChemex Batch iced Chemex for a party. Brew at double strength over 500g of ice in the 10-cup Chemex. Serves 5 people. Chemex 10 Cup Ratio 1:10.8 Time 5:00
- 03 Nordic Light 10-Cup byChemex High extraction Nordic approach for the 10-cup Chemex. Maximum sweetness and clarity from light roasts. Chemex 10 Cup Ratio 1:16.7 Time 6:00
- 04 Slow Pulse byChemex Five pulse pours after bloom for the 10-cup Chemex. Even extraction through pulse technique. Chemex 10 Cup Ratio 1:17 Time 5:30
- 05 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
- 06 Fast Extraction byMatt Perger Matt Perger's V60 technique: low dose, fine grind, stir during bloom, two-pour method for high extraction and clarity. V60 02 Ratio 1:16.7 Time 2:20
- 07 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
- 08 Two Stirred Pours byOnyx Coffee Lab Onyx Coffee Lab's two-pour method: high agitation bloom and a clean drawdown. Ratio 1:16. V60 02 Ratio 1:16 Time 3:00
- 09 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
- 10 Zig-Zag on Ice byTawans Nui Kawah's style pour-over on ice. A fast 90-second brew at a tight 1:10 ratio that combines a circular pour for even saturation with a zig-zag finish for consistent extraction. V60 02 Ratio 1:10 Time 2:00
- 11 Zig-Zag byTawans Nui Kawah's style pour-over at 1:13 ratio. A two-pour structure — circular saturation followed by a zig-zag finish — that waits for the steady stream to turn into a drip. V60 02 Ratio 1:13 Time 2:30
- 12 Dark Roast Low-Temp V60 byBarista Hustle V60 recipe specifically engineered for dark roasts. Low temperature (85°C) and coarse grind prevent the bitterness and ashiness that plague dark roasts in typical pour-over. Two large pours for minimal agitation. V60 02 Ratio 1:16.1 Time 2:30
- 13 High Extraction V60 byJonathan Gagné Jonathan Gagné's high-extraction V60 recipe pushing extraction yield above 23%. Very fine grind with boiling water. Multiple stirs to maximize extraction. For those who want every last drop of flavor. V60 02 Ratio 1:16.7 Time 4:00
- 14 High Extraction byJonathan Gagné Pushes extraction higher using boiling water, fine grind, and extended brew time. V60 02 Ratio 1:16.7 Time 4:30
- 15 Japanese Iced V60 byJames Hoffmann James Hoffmann's Japanese-style iced V60 method. Brew at double strength with boiling water over ice. Produces a bright, complex iced coffee that cold brew can't match. V60 02 Ratio 1:10 Time 2:45