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33 results
- 16 Big Boy Iced byOrea Flash iced batch for three on the Orea Big Boy. Orea Big Boy Ratio 1:10 Time 3:30
- 17 Light Roast byOrea Orea Big Boy recipe for light roasts. Higher temp and finer grind for full extraction. Orea Big Boy Ratio 1:16.7 Time 3:45
- 18 The Litre byOrea Four cups batch brew for the OREA Big Boy. Orea Big Boy Ratio 1:16.7 Time 5:00
- 19 Official byOrea Orea's official recipe for the Big Boy batch brewer. Designed for making 2-3 cups at once. Six pulse pours for the larger batch volume. Orea Big Boy Ratio 1:16.7 Time 3:30
- 20 The Pulse Five Cup byOrea Five-cup batch brew with five even pours. The largest Big Boy recipe for groups. Orea Big Boy Ratio 1:16.6 Time 5:30
- 21 Big Boy Pulse byOrea Five-pulse technique for even extraction across the large bed. Orea Big Boy Ratio 1:15.9 Time 4:00
- 22 Big Boy Single Pour byOrea One long continuous pour. The flat bottom handles flow naturally. Orea Big Boy Ratio 1:15.9 Time 4:00
- 23 The Pulse Two Cup byOrea Everyday two cups batch brew for the OREA Big Boy. Orea Big Boy Ratio 1:15 Time 4:00
- 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