Search recipes
21 results
- 01 Spiral Pour byBlue Bottle Coffee Blue Bottle's Chemex recipe scaled for the 3-cup. Spiral pour at 10g/s from center outward. Blue Bottle recommends slightly finer grind for smaller batches. Chemex 3 Cup Ratio 1:16 Time 3:30
- 02 Flash Iced byChemex Flash brew iced coffee for the 3-cup Chemex. Brew hot directly over ice for instant cooling. Chemex 3 Cup Ratio 1:10 Time 2:30
- 03 Light Roast 3-Cup byChemex Chemex 3-cup recipe optimized for light roast coffees. Higher temperature and slightly finer grind extract more from hard-to-extract light roasts. The thick Chemex filter produces a tea-like clarity. Chemex 3 Cup Ratio 1:15.9 Time 3:30
- 04 Nordic Light 3-Cup byChemex High extraction Nordic style on the small Chemex. Bright, sweet, and juicy from light roasts. Chemex 3 Cup Ratio 1:16.7 Time 3:30
- 05 Single Pour byChemex Minimal intervention method for the 3-cup Chemex. One continuous pour after bloom. Chemex 3 Cup Ratio 1:15.6 Time 2:30
- 06 High Extraction byOrea The MK2's improved bed geometry allows for finer grinds and higher extraction. Orea V3 MK2 Ratio 1:16.7 Time 3:30
- 07 Flash Iced byOrea Flash brew iced coffee optimized for the MK2. The 32 teeth design handles fine grind with ice brew perfectly. Orea V3 MK2 Ratio 1:8.9 Time 2:00
- 08 Iced byOrea Flash iced coffee on the Orea V3 Mk2. Orea V3 MK2 Ratio 1:10 Time 2:30
- 09 Light Roast byOrea Orea V3 MK2 recipe for light roasts. Finer grind and hotter water. Orea V3 MK2 Ratio 1:16.7 Time 3:00
- 10 The Wide byOrea High extraction recipe with fine grind and flat paper filter. The MK2's teeth prevent clogging even at this fine grind. Orea V3 MK2 Ratio 1:20 Time 3:30
- 11 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
- 12 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
- 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 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
- 15 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