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- 01 Batch Brew Orea Big Boy Orea Ratio 1:16 Time 5:00 Dose 40g The Big Boy makes up to 1 liter. Perfect for sharing or batch brewing. Ratio 1:16 Time 5:00 Dose 40g
- 02 Big Boy Competition Orea Big Boy Orea Ratio 1:15.6 Time 4:30 Dose 32g High extraction competition-style recipe for the Orea Big Boy. Ratio 1:15.6 Time 4:30 Dose 32g
- 03 The Litre Orea Big Boy Orea Ratio 1:16.7 Time 5:00 Dose 60g Four cups batch brew for the OREA Big Boy. Ratio 1:16.7 Time 5:00 Dose 60g
- 04 The Pulse Five Cup Orea Big Boy Orea Ratio 1:16.6 Time 5:30 Dose 70g Five-cup batch brew with five even pours. The largest Big Boy recipe for groups. Ratio 1:16.6 Time 5:30 Dose 70g
- 05 Classic Japanese Siphon Hario Ratio 1:15 Time 2:00 Dose 20g Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00 Dose 20g
- 06 Dark Roast Japanese Siphon Ratio 1:13.6 Time 2:15 Dose 22g Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Ratio 1:13.6 Time 2:15 Dose 22g
- 07 Cross Stir Japanese Siphon Espresso Workshop Ratio 1:15.3 Time 2:10 Dose 15g Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10 Dose 15g
- 08 High Extraction — Two-Stir Japanese Siphon Jonathan Gagné Ratio 1:15.2 Time 2:15 Dose 23g Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Ratio 1:15.2 Time 2:15 Dose 23g
- 09 Official Walkure Karlsbader Coffee Circle Ratio 1:15.9 Time 4:30 Dose 22g Coffee Circle recipe for the Karlsbader Kanne. Bloom phase with a porcelain water distributor for clean, pure flavor. Ratio 1:15.9 Time 4:30 Dose 22g
- 10 Dark Roast Walkure Karlsbader Walküre Porzellan Ratio 1:15 Time 5:00 Dose 20g Low-temp brew for dark roasts on the Walkure. Ratio 1:15 Time 5:00 Dose 20g
- 11 German Traditional Walkure Karlsbader Walküre Porzellan Ratio 1:15.9 Time 4:30 Dose 22g Traditional German method for the Walkure Karlsbader Kanne. All-porcelain construction imparts zero flavor for pure coffee character. Ratio 1:15.9 Time 4:30 Dose 22g
- 12 Berlin Walkure Karlsbader Kaffeekirsche Ratio 1:14 Time 5:00 Dose 25g Kaffeekirsche Roastery Berlin recipe for the Karlsbader Kanne. Standard 71.4g/L ratio with a coarse grind and slow pour. Ratio 1:14 Time 5:00 Dose 25g
- 13 Light Roast Walkure Karlsbader Walküre Porzellan Ratio 1:16.7 Time 5:30 Dose 18g Higher temp extraction for light roasts on the Walkure. Ratio 1:16.7 Time 5:30 Dose 18g
- 14 Two Pour Walkure Karlsbader Walküre Porzellan Ratio 1:15 Time 4:30 Dose 20g Split pour technique for the Walkure. Ratio 1:15 Time 4:30 Dose 20g