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- 01 Official byNicole Battefeld-Montgomery Nicole Battefeld-Montgomery's recipe for the Graycano dripper (which she co-designed). Four pours with a focus on agitation during bloom. The Graycano's dual-material design retains heat from glass while being shatterproof with its metal casing. Graycano Ratio 1:16.5 Time 2:45
- 02 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
- 03 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3 Time 3:10
- 04 Pulse Pour byGraycano Graycano pulse pour method. Multiple controlled pours for balanced extraction. Graycano Ratio 1:16.7 Time 2:45
- 05 Single Pour byBasic Barista Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Graycano Ratio 1:16.7 Time 3:00
- 06 Wave Filter with Coin byGraycano Basic Barista's wave filter recipe using the Graycano Coin. Three equal pours after bloom for a sweet, full-bodied cup. Graycano Ratio 1:16.7 Time 2:30
- 07 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
- 08 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
- 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 Cloth Filter byPrima Coffee Equipment Specialty siphon recipe from Prima Coffee. Medium-coarse grind with a 1:15 ratio for a clean, balanced extraction. Japanese Siphon Ratio 1:15 Time 2:30
- 11 Vertical Agitation byDouglas Weber Gentle five-swirl agitation and a slow final pull for a rounded, balanced cup. Weber Bird Ratio 1:14 Time 3:15
- 12 Low-Temp Claw byJoseph Benavides Lower brew temperature paired with heavy agitation and a two-minute immersion. Weber Bird Ratio 1:15 Time 2:45
- 13 Martin Wölfl byMartin Wölfl Slow 30-second water addition, longer agitation and bypass added to the cup. Weber Bird Ratio 1:8 Time 4:00
- 14 Preheat Protocol byMatthew Jung-Quillen Preheat the pod and glass for thirty seconds before brewing to lock in temperature stability. Weber Bird Ratio 1:16 Time 3:30
- 15 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