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33 results
- 16 Concentrate 24hr Strong 24-hour cold brew concentrate. Dilute 1:1 before serving. Cold Brew Ratio 1:6
- 17 Filtron byStumptown Coffee Roasters Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Cold Brew Ratio 1:4.7
- 18 Kyoto Slow Drip bySpecialty Coffee Association Japanese Kyoto-style slow drip cold brew. Water drips drop-by-drop through coffee for a crystal-clean, floral cup. Cold Brew Ratio 1:12.5
- 19 Milk Punch byBarista Hustle Cold brew concentrate for milk punch. Strong base for mixing with milk. Cold Brew Ratio 1:8
- 20 Nitro-Style Concentrate Extra strong concentrate for nitro or creamy cold brew. Cold Brew Ratio 1:7.5
- 21 Overnight Fridge byBlue Bottle Coffee Simple overnight cold brew in the fridge. Ready when you wake up. Cold Brew Ratio 1:10
- 22 Quick 4-Hour Faster cold brew using finer grind and room temperature water. Cold Brew Ratio 1:8.3
- 23 Toddy byCounter Culture Coffee Counter Culture's Toddy cold brew method with a hot bloom for enhanced flavor extraction. Cold Brew Ratio 1:8
- 24 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
- 25 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 26 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
- 27 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15
- 28 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Japanese Siphon Ratio 1:15.3 Time 2:10
- 29 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Japanese Siphon Ratio 1:15.2 Time 2:15
- 30 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