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- 16 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
- 17 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
- 18 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
- 19 Dense Soup 1:5 byChristopher Feran Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Weber Bird Ratio 1:5 Time 0:40
- 20 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
- 21 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
- 22 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
- 23 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
- 24 Extended Bloom byNicolas Clerc Preheated brewer, extended bloom, gentle agitation and a slow concentric pull. Weber Bird Ratio 1:15 Time 3:00
- 25 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
- 26 1:10 with Bypass bySimon Gautherin Very coarse grind, 1:10 ratio, two-minute immersion, and bypass added to taste. Weber Bird Ratio 1:10 Time 2:30
- 27 No Swirl byTakamasa Miki No agitation, a two-minute immersion and a slow 30-second pull. Weber Bird Ratio 1:13 Time 2:30