# Gota Coffee App

> iOS app with step-by-step timer guidance for 1,022 specialty coffee brewing recipes across 93 methods, plus an international coffee library. Available in English, Spanish, Japanese, Brazilian Portuguese, Korean, and German.

## App

- [Download on the App Store (iOS)](https://apps.apple.com/us/app/id6759263991)

## Categories (English)

- [AeroPress](https://gota.cafe/en/recipes/category/aeropress): The AeroPress family — immersion-plus-pressure brewers invented by Alan Adler in 2005. Compact, forgiving, and endlessly versatile.
- [April Brewer](https://gota.cafe/en/recipes/category/april): The April Brewer — a flat-bottom dripper designed by Patrik Rolf of April Coffee Copenhagen for high-clarity Nordic-style brewing.
- [Cafec](https://gota.cafe/en/recipes/category/cafec): The Cafec family — Japanese drippers engineered with cone angle tuned to roast level: Flower for lighter roasts, Deep for darker roasts.
- [Chemex](https://gota.cafe/en/recipes/category/chemex): The Chemex family — hourglass glass brewers with a thick bonded paper filter that produces a famously clean, tea-like cup.
- [Clever Dripper](https://gota.cafe/en/recipes/category/clever): The Clever Dripper family — hybrid immersion-plus-drip brewers with a valve that releases the brew only when placed on a mug.
- [Fellow Stagg](https://gota.cafe/en/recipes/category/fellow): The Fellow Stagg family — matte-black conical drippers designed for precision pour-over with integrated ratio markings.
- [French Press](https://gota.cafe/en/recipes/category/french-press): The French press family — full-immersion brewers with a metal mesh filter. Delivers the heaviest body of any mainstream method.
- [Other Hario drippers](https://gota.cafe/en/recipes/category/hario-others): Hario drippers beyond V60 and Switch, from one-pour and fast-flow cones to wedge and cloth-filter brewers.
- [Hario Switch](https://gota.cafe/en/recipes/category/hario-switch): The Hario Switch family — V60-shaped immersion brewers with a bead-valve that toggles between pour-over and full immersion.
- [Kalita](https://gota.cafe/en/recipes/category/kalita): The Kalita family — Japanese flat-bottom drippers with three exit holes. Forgiving geometry that flattens the coffee bed.
- [Other pour-over drippers](https://gota.cafe/en/recipes/category/misc-pourover): Pour-over brewers outside the big brand families — trapezoids, flat bottoms, cones, adjustable-flow brewers, a no-bypass and a metal mesh.
- [Next Level](https://gota.cafe/en/recipes/category/nextlevel): The NextLevel family — US-made no-bypass drippers with a valved flow control, designed in collaboration with astrophysicist Jonathan Gagné.
- [Orea](https://gota.cafe/en/recipes/category/orea): The Orea family — British flat-bottom drippers engineered for fast, consistent pour-over with interchangeable bases.
- [Origami](https://gota.cafe/en/recipes/category/origami): The Origami family — Japanese ceramic drippers with twenty vertical flutes. Accepts both conical and flat-bottom filters.
- [OXO](https://gota.cafe/en/recipes/category/oxo): Manual immersion-percolation brewer with built-in shower screen.
- [Saint Anthony Industries](https://gota.cafe/en/recipes/category/saint-anthony): The Saint Anthony Industries family — US-made brewers built around a proprietary 70° brew column for higher extraction and clarity.
- [Timemore](https://gota.cafe/en/recipes/category/timemore): The Timemore dripper family — Chinese specialty coffee gear known for the B75 conical dripper and the Crystal Eye glass dripper.
- [Traditional methods](https://gota.cafe/en/recipes/category/traditional): Traditional coffee brewing methods — moka pot, siphon, ibrik, Vietnamese phin, nel drip, Walküre, and cold brew.
- [V60](https://gota.cafe/en/recipes/category/v60): The Hario V60 family — conical pour-over drippers in three sizes, one of the most recipe-diverse brewers in specialty coffee.
- [Varia](https://gota.cafe/en/recipes/category/varia): Precision brewing tools built around modular flow control.
- [Weber Workshops](https://gota.cafe/en/recipes/category/weber): The Weber Workshops family — precision-machined drippers by the makers of the EG-1 grinder, including the Bird.

## Categorías (Español)

- [AeroPress](https://gota.cafe/es/recetas/categoria/aeropress): La familia AeroPress — cafeteras híbridas de inmersión y presión inventadas por Alan Adler en 2005. Compactas, indulgentes y tremendamente versátiles.
- [April Brewer](https://gota.cafe/es/recetas/categoria/april): La April Brewer — un dripper de base plana diseñado por Patrik Rolf de April Coffee Copenhagen para preparaciones nórdicas de alta claridad.
- [Cafec](https://gota.cafe/es/recetas/categoria/cafec): La familia Cafec — drippers japoneses con ángulo de cono calibrado al nivel de tueste: Flower para tuestes claros, Deep para tuestes oscuros.
- [Chemex](https://gota.cafe/es/recetas/categoria/chemex): La familia Chemex — cafeteras de vidrio en forma de reloj de arena con un filtro grueso que produce una taza famosamente limpia, casi como un té.
- [Clever Dripper](https://gota.cafe/es/recetas/categoria/clever): La familia Clever Dripper — cafeteras híbridas de inmersión y vertido con una válvula que libera el café solo al apoyarse sobre una taza.
- [Fellow Stagg](https://gota.cafe/es/recetas/categoria/fellow): La familia Fellow Stagg — drippers cónicos de acabado negro mate con marcas internas de ratio para vertido preciso.
- [Prensa Francesa](https://gota.cafe/es/recetas/categoria/french-press): La familia de prensa francesa — cafeteras de inmersión total con filtro de malla metálica. Ofrece el cuerpo más pleno de los métodos habituales.
- [Otras Hario](https://gota.cafe/es/recetas/categoria/hario-others): Drippers Hario más allá de V60 y Switch, desde conos de un solo vertido o flujo rápido hasta cafeteras trapezoidales y de filtro de tela.
- [Hario Switch](https://gota.cafe/es/recetas/categoria/hario-switch): La familia Hario Switch — cafeteras con forma de V60 y una válvula que alterna entre vertido y inmersión total.
- [Kalita](https://gota.cafe/es/recetas/categoria/kalita): La familia Kalita — drippers japoneses de base plana con tres orificios de salida. Geometría indulgente que aplana el lecho de café.
- [Otros drippers de vertido](https://gota.cafe/es/recetas/categoria/misc-pourover): Cafeteras de vertido fuera de las grandes familias — trapecios, fondos planos, conos, aparatos de flujo regulable, un sin-bypass y una malla metálica.
- [Next Level](https://gota.cafe/es/recetas/categoria/nextlevel): La familia NextLevel — drippers no-bypass fabricados en EE.UU. con válvula de control de flujo, diseñados en colaboración con el astrofísico Jonathan Gagné.
- [Orea](https://gota.cafe/es/recetas/categoria/orea): La familia Orea — drippers británicos de base plana diseñados para un vertido rápido y consistente con bases intercambiables.
- [Origami](https://gota.cafe/es/recetas/categoria/origami): La familia Origami — drippers japoneses de cerámica con veinte estrías verticales. Admite filtros cónicos y filtros Kalita Wave.
- [OXO](https://gota.cafe/es/recetas/categoria/oxo): Brewer manual de inmersión-percolación con shower screen integrada.
- [Saint Anthony Industries](https://gota.cafe/es/recetas/categoria/saint-anthony): La familia Saint Anthony Industries — cafeteras fabricadas en EE. UU. en torno a una columna de extracción patentada de 70° para más extracción y claridad.
- [Timemore](https://gota.cafe/es/recetas/categoria/timemore): La familia de drippers Timemore — equipo chino de café de especialidad conocido por el B75 cónico y el Crystal Eye de vidrio.
- [Métodos tradicionales](https://gota.cafe/es/recetas/categoria/traditional): Métodos tradicionales de café — moka italiana, sifón, ibrik, phin vietnamita, nel drip, Walküre y cold brew.
- [V60](https://gota.cafe/es/recetas/categoria/v60): La familia Hario V60 — cafeteras cónicas de vertido en tres tamaños, una de las más prolíficas en recetas dentro del café de especialidad.
- [Varia](https://gota.cafe/es/recetas/categoria/varia): Herramientas de preparación de precisión basadas en control modular de flujo.
- [Weber Workshops](https://gota.cafe/es/recetas/categoria/weber): La familia Weber Workshops — cafeteras mecanizadas con precisión por los fabricantes del molino EG-1, incluyendo la Bird.

## カテゴリー (日本語)

- [AeroPress](https://gota.cafe/ja/recipes/category/aeropress): AeroPress ファミリー — Alan Adler が 2005 年に発明した、浸漬と圧力を組み合わせたブリュワーシリーズ。コンパクトで扱いやすく、表現の幅が広い。
- [April Brewer](https://gota.cafe/ja/recipes/category/april): April Brewer — Patrik Rolf（April Coffee Copenhagen）がノルディックスタイルの高クラリティ抽出のために設計したフラットボトムドリッパーです。
- [Cafec](https://gota.cafe/ja/recipes/category/cafec): Cafecファミリー — 焙煎度に合わせてコーン角度が設計された日本製ドリッパー: 浅煎りにはFlower、深煎りにはDeepが適しています。
- [Chemex](https://gota.cafe/ja/recipes/category/chemex): Chemexファミリー — 厚手のボンドペーパーフィルターを使った砂時計型ガラスブリュワーで、クリーンで紅茶のような澄んだカップが生まれます。
- [Clever Dripper](https://gota.cafe/ja/recipes/category/clever): Clever Drippers ファミリー — バルブがマグに乗せると開く、浸漬とドリップを組み合わせたハイブリッドブリュワー。
- [Fellow Stagg](https://gota.cafe/ja/recipes/category/fellow): Fellow Staggファミリー — レシオマーキングを内蔵した精密なハンドドリップ用マットブラックのコニカルドリッパー。
- [French Press](https://gota.cafe/ja/recipes/category/french-press): French Pressファミリー — メタルメッシュフィルターを使ったフルイマージョン抽出器具。あらゆる主流の抽出方法の中で最もコクのある一杯を生み出します。
- [Harioその他ドリッパー](https://gota.cafe/ja/recipes/category/hario-others): V60とSwitch以外のHarioドリッパー。ワンポアや高速コーンから台形、ネルドリップまで。
- [Hario Switch](https://gota.cafe/ja/recipes/category/hario-switch): Hario Switchファミリー — V60形状の浸漬式ドリッパーで、ビードバルブによりハンドドリップと全浸漬を切り替えられます。
- [Kalita](https://gota.cafe/ja/recipes/category/kalita): Kalita ファミリー — 3つの出口穴を持つ日本製フラットボトムドリッパー。コーヒーベッドを均一に平らにする、扱いやすいジオメトリです。
- [その他のポアオーバードリッパー](https://gota.cafe/ja/recipes/category/misc-pourover): 大手ブランドのファミリーに属さないポアオーバー器具 — 台形、フラットボトム、コーン、流量可変式、ノーバイパス、そして金属メッシュ。
- [Next Level](https://gota.cafe/ja/recipes/category/nextlevel): NextLevel ファミリー — 米国製のノーバイパスドリッパー。バルブによる流量コントロールを備え、天体物理学者 Jonathan Gagné 氏との共同開発で設計されました。
- [Orea](https://gota.cafe/ja/recipes/category/orea): Oreaファミリー — 交換可能なベースを持つ、速くて安定したハンドドリップのために設計されたイギリス製フラットボトムドリッパー。
- [Origami](https://gota.cafe/ja/recipes/category/origami): Origami ファミリー — 20本の縦溝を持つ日本製セラミックドリッパー。コニカルフィルターとフラットボトムフィルターの両方に対応。
- [OXO](https://gota.cafe/ja/recipes/category/oxo): シャワースクリーン内蔵の手動イマージョン・パーコレーションブリューワー。
- [Saint Anthony Industries](https://gota.cafe/ja/recipes/category/saint-anthony): Saint Anthony Industries ファミリー — 抽出とクリアリティを高める独自の 70° 抽出カラムを中心に設計された米国製ブルワー。
- [Timemore](https://gota.cafe/ja/recipes/category/timemore): Timemoreドリッパーファミリー — B75コニカルドリッパーとCrystal Eyeガラスドリッパーで知られる中国のスペシャルティコーヒー機器ブランドです。
- [トラディショナル](https://gota.cafe/ja/recipes/category/traditional): 伝統的なコーヒー抽出方法 — モカポット、サイフォン、イブリック、ベトナムのPhin、ネルドリップ、Walküre、コールドブリュー。
- [V60](https://gota.cafe/ja/recipes/category/v60): Hario V60 ファミリー — 円錐形のハンドドリップドリッパー、3 サイズ展開。スペシャルティコーヒーの中でも最もレシピのバリエーションが豊富なブリュワーの一つです。
- [Varia](https://gota.cafe/ja/recipes/category/varia): モジュラーなフロー制御を軸にした精密な抽出ツール。
- [Weber Workshops](https://gota.cafe/ja/recipes/category/weber): Weber Workshops ファミリー — EG-1 グラインダーのメーカーによる精密加工のドリッパー。Bird を含みます。

## Categorias (Português)

- [AeroPress](https://gota.cafe/pt/receitas/categoria/aeropress): A família AeroPress — métodos de imersão com pressão inventados por Alan Adler em 2005. Compactos, tolerantes e infinitamente versáteis.
- [April Brewer](https://gota.cafe/pt/receitas/categoria/april): April Brewer — dripper de fundo plano desenhado por Patrik Rolf, da April Coffee Copenhagen, para preparos de alta clareza no estilo nórdico.
- [Cafec](https://gota.cafe/pt/receitas/categoria/cafec): A família Cafec — drippers japoneses com ângulo de cone calibrado por nível de torra: Flower para torras claras, Deep para torras escuras.
- [Chemex](https://gota.cafe/pt/receitas/categoria/chemex): A família Chemex — coadores de vidro em forma de ampulheta com filtro de papel grosso e bonded que produz uma bebida famosamente limpa, tipo chá.
- [Clever Dripper](https://gota.cafe/pt/receitas/categoria/clever): A família Clever Dripper — dripperes híbridos de imersão mais drip com uma válvula que libera a bebida só quando colocados sobre a caneca.
- [Fellow Stagg](https://gota.cafe/pt/receitas/categoria/fellow): A família Fellow Stagg — drippers cônicos preto fosco projetados para pour-over de precisão, com marcações de proporção integradas.
- [French Press](https://gota.cafe/pt/receitas/categoria/french-press): A família French Press — preparos por imersão total com filtro de tela metálica. Entrega o corpo mais encorpado entre os métodos populares.
- [Outros drippers Hario](https://gota.cafe/pt/receitas/categoria/hario-others): Drippers Hario além do V60 e do Switch, de cones de despejo único ou fluxo rápido a equipamentos em cunha e com filtro de pano.
- [Hario Switch](https://gota.cafe/pt/receitas/categoria/hario-switch): A família Hario Switch — brewers de imersão com geometria de V60 e uma válvula de esfera que alterna entre pour-over e imersão completa.
- [Kalita](https://gota.cafe/pt/receitas/categoria/kalita): A família Kalita — drippers japoneses de fundo plano com três furos de saída. Geometria perdoadora que nivela o leito de café.
- [Outros drippers de pour-over](https://gota.cafe/pt/receitas/categoria/misc-pourover): Coadores de pour-over fora das grandes famílias — trapézios, fundos planos, cones, aparelhos de fluxo regulável, um sem bypass e uma malha metálica.
- [Next Level](https://gota.cafe/pt/receitas/categoria/nextlevel): A família NextLevel — drippers no-bypass fabricados nos EUA com válvula de controle de fluxo, projetados em colaboração com o astrofísico Jonathan Gagné.
- [Orea](https://gota.cafe/pt/receitas/categoria/orea): A família Orea — drippers britânicos de fundo plano projetados para um pour-over rápido e consistente, com bases intercambiáveis.
- [Origami](https://gota.cafe/pt/receitas/categoria/origami): A família Origami — drippers japoneses de cerâmica com vinte ranhuras verticais. Aceita filtros cônicos e de fundo plano.
- [OXO](https://gota.cafe/pt/receitas/categoria/oxo): Brewer manual de imersão-percolação com shower screen integrada.
- [Saint Anthony Industries](https://gota.cafe/pt/receitas/categoria/saint-anthony): A família Saint Anthony Industries — coadores feitos nos EUA em torno de uma coluna de extração patenteada de 70° para mais extração e clareza.
- [Timemore](https://gota.cafe/pt/receitas/categoria/timemore): A família de drippers Timemore — equipamentos chineses de café specialty conhecidos pelo dripper cônico B75 e pelo dripper de vidro Crystal Eye.
- [Métodos tradicionais](https://gota.cafe/pt/receitas/categoria/traditional): Métodos tradicionais de preparo de café — moka, sifão, ibrik, phin vietnamita, nel drip, Walküre e cold brew.
- [V60](https://gota.cafe/pt/receitas/categoria/v60): A família Hario V60 — drippers pour-over cônicos em três tamanhos, um dos preparos com maior diversidade de receitas no specialty coffee.
- [Varia](https://gota.cafe/pt/receitas/categoria/varia): Ferramentas de preparo de precisão baseadas em controle modular de fluxo.
- [Weber Workshops](https://gota.cafe/pt/receitas/categoria/weber): A família Weber Workshops — drippers usinados com precisão pelos criadores do moedor EG-1, incluindo o Bird.

## Authors (English)

- [Orea](https://gota.cafe/en/recipes/category/orea) (104 recipes)
- [CAFEC](https://gota.cafe/en/recipes/category/cafec) (71 recipes)
- [Gota Team](https://gota.cafe/en/authors/gota-team) (69 recipes)
- [Hario](https://gota.cafe/en/authors/hario) (68 recipes)
- [Kurasu](https://gota.cafe/en/authors/kurasu) (32 recipes)
- [Chemex](https://gota.cafe/en/recipes/category/chemex) (29 recipes)
- [James Hoffmann](https://gota.cafe/en/authors/james-hoffmann) (28 recipes)
- [Kalita](https://gota.cafe/en/recipes/category/kalita) (27 recipes)
- [NextLevel Brewer Co](https://gota.cafe/en/recipes/category/nextlevel) (25 recipes)
- [Specialty Coffee Association](https://gota.cafe/en/authors/sca) (22 recipes)
- [Tetsu Kasuya](https://gota.cafe/en/authors/tetsu-kasuya) (22 recipes)
- [Origami](https://gota.cafe/en/recipes/category/origami) (19 recipes)
- [Blue Bottle Coffee](https://gota.cafe/en/authors/blue-bottle) (17 recipes)
- [AeroPress](https://gota.cafe/en/recipes/category/aeropress) (16 recipes)
- [Fellow](https://gota.cafe/en/recipes/category/fellow) (16 recipes)
- [Melitta](https://gota.cafe/en/authors/melitta) (16 recipes)
- [Lance Hedrick](https://gota.cafe/en/authors/lance-hedrick) (15 recipes)
- [Cafeshi](https://gota.cafe/en/authors/cafeshi) (14 recipes)
- [Torch](https://gota.cafe/en/authors/torch) (14 recipes)
- [Clever](https://gota.cafe/en/recipes/category/clever) (11 recipes)
- [April Coffee Roasters](https://gota.cafe/en/recipes/category/april) (9 recipes)
- [Counter Culture Coffee](https://gota.cafe/en/authors/counter-culture) (9 recipes)
- [December Dripper](https://gota.cafe/en/authors/december) (9 recipes)
- [GOAT Story](https://gota.cafe/en/authors/goat-story) (9 recipes)
- [MUNIEQ](https://gota.cafe/en/authors/munieq) (9 recipes)
- [Doha Coffee](https://gota.cafe/en/authors/doha-coffee) (8 recipes)
- [Jonathan Gagné](https://gota.cafe/en/authors/jonathan-gagne) (8 recipes)
- [Onyx Coffee Lab](https://gota.cafe/en/authors/onyx-coffee-lab) (8 recipes)
- [Basic Barista](https://gota.cafe/en/authors/basic-barista) (7 recipes)
- [George Howell](https://gota.cafe/en/authors/george-howell) (7 recipes)
- [Graycano](https://gota.cafe/en/authors/graycano) (7 recipes)
- [Scott Rao](https://gota.cafe/en/authors/scott-rao) (7 recipes)
- [Stumptown Coffee Roasters](https://gota.cafe/en/authors/stumptown) (7 recipes)
- [Timemore](https://gota.cafe/en/recipes/category/timemore) (7 recipes)
- [Walküre Porzellan](https://gota.cafe/en/authors/walkure) (7 recipes)
- [Kono](https://gota.cafe/en/authors/kono) (6 recipes)
- [Tricolate](https://gota.cafe/en/authors/tricolate) (6 recipes)
- [Project Barista](https://gota.cafe/en/authors/project-barista) (5 recipes)
- [Tim Wendelboe](https://gota.cafe/en/authors/tim-wendelboe) (5 recipes)
- [Andrew & Serena](https://gota.cafe/en/authors/andsercoffee) (4 recipes)
- [Brian Quan](https://gota.cafe/en/authors/brian-quan) (4 recipes)
- [Kaldi's Coffee](https://gota.cafe/en/authors/kaldis-coffee) (4 recipes)
- [Saint Anthony Industries](https://gota.cafe/en/authors/saint-anthony-industries) (4 recipes)
- [UFO Coffee Tools](https://gota.cafe/en/authors/ufo-coffee-tools) (4 recipes)
- [Barista Hustle](https://gota.cafe/en/authors/barista-hustle) (3 recipes)
- [Carlos Medina](https://gota.cafe/en/authors/carlos-medina) (3 recipes)
- [Jeff Verellen](https://gota.cafe/en/authors/jeff-verellen) (3 recipes)
- [Prima Coffee Equipment](https://gota.cafe/en/authors/prima-coffee) (3 recipes)
- [Tawans Nui](https://gota.cafe/en/authors/tawansunshine23) (3 recipes)
- [Voltage Coffee Supply](https://gota.cafe/en/authors/voltage-coffee) (3 recipes)
- [ACE Coffee Roasters](https://gota.cafe/en/authors/ace-coffee) (2 recipes)
- [Bathtub Coffee](https://gota.cafe/en/authors/bathtub-coffee) (2 recipes)
- [Bialetti](https://gota.cafe/en/authors/bialetti) (2 recipes)
- [Crema Coffee Roasters](https://gota.cafe/en/authors/crema-coffee) (2 recipes)
- [Emi Fukahori](https://gota.cafe/en/authors/emi-fukahori) (2 recipes)
- [Espro](https://gota.cafe/en/authors/espro) (2 recipes)
- [Heart Coffee Roasters](https://gota.cafe/en/authors/heart-coffee) (2 recipes)
- [Intelligentsia Coffee](https://gota.cafe/en/authors/intelligentsia) (2 recipes)
- [Jackie Tran](https://gota.cafe/en/authors/jackie-tran) (2 recipes)
- [Jia Ning Du](https://gota.cafe/en/authors/jia-ning-du) (2 recipes)
- [Martin Wölfl](https://gota.cafe/en/authors/martin-wolfl) (2 recipes)
- [Matt Perger](https://gota.cafe/en/authors/matt-perger) (2 recipes)
- [Nicole Battefeld-Montgomery](https://gota.cafe/en/authors/nicole-battefeld) (2 recipes)
- [OXO](https://gota.cafe/en/recipes/category/oxo) (2 recipes)
- [Pack Katisomaskul](https://gota.cafe/en/authors/pack-katisomaskul) (2 recipes)
- [Patrik Rolf](https://gota.cafe/en/authors/patrik-rolf) (2 recipes)
- [ROCA Coffee Roasters](https://gota.cafe/en/authors/roca-coffee-roasters) (2 recipes)
- [ROK](https://gota.cafe/en/authors/rok) (2 recipes)
- [Rikuto Tanaka](https://gota.cafe/en/authors/tilt-45) (2 recipes)
- [Alexander Mills](https://gota.cafe/en/authors/alexander-mills) (1 recipe)
- [Alexander Scheen Jensen](https://gota.cafe/en/authors/alexander-scheen-jensen) (1 recipe)
- [Alexis Gagnaire](https://gota.cafe/en/authors/alexis-gagnaire) (1 recipe)
- [AMULET](https://gota.cafe/en/authors/amulet) (1 recipe)
- [Anders Hedström](https://gota.cafe/en/authors/anders-hedstrom) (1 recipe)
- [Angie Molina](https://gota.cafe/en/authors/angie-molina) (1 recipe)
- [aoma coffee](https://gota.cafe/en/authors/aoma-coffee) (1 recipe)
- [Bavis Kwong](https://gota.cafe/en/authors/bavis-kwong) (1 recipe)
- [Ben Kaminsky](https://gota.cafe/en/authors/ben-kaminsky) (1 recipe)
- [Benja Khemacheva](https://gota.cafe/en/authors/benja-khemacheva) (1 recipe)
- [Brandon Smith](https://gota.cafe/en/authors/brandon-smith) (1 recipe)
- [Carlo Graf Bülow](https://gota.cafe/en/authors/carlo-graf-bulow) (1 recipe)
- [Carolina Ibarra Garay](https://gota.cafe/en/authors/carolina-ibarra-garay) (1 recipe)
- [Charlene de Buysere](https://gota.cafe/en/authors/charlene-de-buysere) (1 recipe)
- [The Coffee Soldier](https://gota.cafe/en/authors/coffee-soldier) (1 recipe)
- [Dharun Vyas](https://gota.cafe/en/authors/dharun-vyas) (1 recipe)
- [Ethan Junseong Park](https://gota.cafe/en/authors/ethan-park) (1 recipe)
- [Evgeni Pinchukov](https://gota.cafe/en/authors/evgeni-pinchukov) (1 recipe)
- [Fairul Azonan](https://gota.cafe/en/authors/fairul-azonan) (1 recipe)
- [Filip Kucharczyk](https://gota.cafe/en/authors/filip-kucharczyk) (1 recipe)
- [George Jinyang Peng](https://gota.cafe/en/authors/george-peng) (1 recipe)
- [George Stanica](https://gota.cafe/en/authors/george-stanica) (1 recipe)
- [Ingri Margrethe Johnsen](https://gota.cafe/en/authors/ingri-margrethe-johnsen) (1 recipe)
- [Jamika Mahmoud](https://gota.cafe/en/authors/jamika-mahmoud) (1 recipe)
- [Jan Ahrend](https://gota.cafe/en/authors/jan-ahrend) (1 recipe)
- [Jennifer Rui Ping Ho](https://gota.cafe/en/authors/jennifer-rui-ping-ho) (1 recipe)
- [Jeongsu Park](https://gota.cafe/en/authors/jeongsu-park) (1 recipe)
- [Jeppe Hasager](https://gota.cafe/en/authors/jeppe-hasager) (1 recipe)
- [Jibbi Little](https://gota.cafe/en/authors/jibbi-little) (1 recipe)
- [John Dixon](https://gota.cafe/en/authors/john-dixon) (1 recipe)
- [Kata Muhel](https://gota.cafe/en/authors/kata-muhel) (1 recipe)
- [Kaye Joy Ong](https://gota.cafe/en/authors/kaye-joy-ong) (1 recipe)
- [Kenzie Chay](https://gota.cafe/en/authors/kenzie-chay) (1 recipe)
- [Kruve](https://gota.cafe/en/authors/kruve) (1 recipe)
- [Leon Zhang](https://gota.cafe/en/authors/leon-zhang) (1 recipe)
- [Lukas Zahradnik](https://gota.cafe/en/authors/lukas-zahradnik) (1 recipe)
- [Łukasz Jura](https://gota.cafe/en/authors/lukasz-jura) (1 recipe)
- [Marie Hagemeister](https://gota.cafe/en/authors/marie-hagemeister) (1 recipe)
- [Mariia Stryzh](https://gota.cafe/en/authors/mariia-stryzh) (1 recipe)
- [Martin Karabinos](https://gota.cafe/en/authors/martin-karabinos) (1 recipe)
- [Maru Mallee](https://gota.cafe/en/authors/maru-mallee) (1 recipe)
- [Nas Jaafar](https://gota.cafe/en/authors/nas-jaafar) (1 recipe)
- [Némo Pop](https://gota.cafe/en/authors/nemo-pop) (1 recipe)
- [Nick Hatch](https://gota.cafe/en/authors/nick-hatch) (1 recipe)
- [Noriko Sunaga](https://gota.cafe/en/authors/noriko-sunaga) (1 recipe)
- [Paulina Miczka](https://gota.cafe/en/authors/paulina-miczka) (1 recipe)
- [Pratik Sharma](https://gota.cafe/en/authors/pratik-sharma) (1 recipe)
- [Ralf Rüller](https://gota.cafe/en/authors/ralf-rueller) (1 recipe)
- [Shin Kaoju](https://gota.cafe/en/authors/shin-kaoju) (1 recipe)
- [Shuichi Sasaki](https://gota.cafe/en/authors/shuichi-sasaki) (1 recipe)
- [Simon Derutter](https://gota.cafe/en/authors/simon-derutter) (1 recipe)
- [Simon Gautherin](https://gota.cafe/en/authors/simon-gautherin) (1 recipe)
- [Sophan Nugraha](https://gota.cafe/en/authors/sophan-nugraha) (1 recipe)
- [Swiss Gold](https://gota.cafe/en/authors/swissgold) (1 recipe)
- [Tay Wipvasutt](https://gota.cafe/en/authors/tay-wipvasutt) (1 recipe)
- [Tibor Varady](https://gota.cafe/en/authors/tibor-varady) (1 recipe)
- [Tuomas Merikanto](https://gota.cafe/en/authors/tuomas-merikanto) (1 recipe)
- [Wataru Iidaka](https://gota.cafe/en/authors/wataru-iidaka) (1 recipe)
- [Wendelien van Bunnik](https://gota.cafe/en/authors/wendelien-van-bunnik) (1 recipe)
- [Xiaobo Zhang](https://gota.cafe/en/authors/xiaobo-zhang) (1 recipe)
- [Yusuke Narisawa](https://gota.cafe/en/authors/yusuke-narisawa) (1 recipe)

## Autores (Español)

- [Orea](https://gota.cafe/es/recetas/categoria/orea) (104 recetas)
- [CAFEC](https://gota.cafe/es/recetas/categoria/cafec) (71 recetas)
- [Gota Team](https://gota.cafe/es/autores/gota-team) (69 recetas)
- [Hario](https://gota.cafe/es/autores/hario) (68 recetas)
- [Kurasu](https://gota.cafe/es/autores/kurasu) (32 recetas)
- [Chemex](https://gota.cafe/es/recetas/categoria/chemex) (29 recetas)
- [James Hoffmann](https://gota.cafe/es/autores/james-hoffmann) (28 recetas)
- [Kalita](https://gota.cafe/es/recetas/categoria/kalita) (27 recetas)
- [NextLevel Brewer Co](https://gota.cafe/es/recetas/categoria/nextlevel) (25 recetas)
- [Specialty Coffee Association](https://gota.cafe/es/autores/sca) (22 recetas)
- [Tetsu Kasuya](https://gota.cafe/es/autores/tetsu-kasuya) (22 recetas)
- [Origami](https://gota.cafe/es/recetas/categoria/origami) (19 recetas)
- [Blue Bottle Coffee](https://gota.cafe/es/autores/blue-bottle) (17 recetas)
- [AeroPress](https://gota.cafe/es/recetas/categoria/aeropress) (16 recetas)
- [Fellow](https://gota.cafe/es/recetas/categoria/fellow) (16 recetas)
- [Melitta](https://gota.cafe/es/autores/melitta) (16 recetas)
- [Lance Hedrick](https://gota.cafe/es/autores/lance-hedrick) (15 recetas)
- [Cafeshi](https://gota.cafe/es/autores/cafeshi) (14 recetas)
- [Torch](https://gota.cafe/es/autores/torch) (14 recetas)
- [Clever](https://gota.cafe/es/recetas/categoria/clever) (11 recetas)
- [April Coffee Roasters](https://gota.cafe/es/recetas/categoria/april) (9 recetas)
- [Counter Culture Coffee](https://gota.cafe/es/autores/counter-culture) (9 recetas)
- [December Dripper](https://gota.cafe/es/autores/december) (9 recetas)
- [GOAT Story](https://gota.cafe/es/autores/goat-story) (9 recetas)
- [MUNIEQ](https://gota.cafe/es/autores/munieq) (9 recetas)
- [Doha Coffee](https://gota.cafe/es/autores/doha-coffee) (8 recetas)
- [Jonathan Gagné](https://gota.cafe/es/autores/jonathan-gagne) (8 recetas)
- [Onyx Coffee Lab](https://gota.cafe/es/autores/onyx-coffee-lab) (8 recetas)
- [Basic Barista](https://gota.cafe/es/autores/basic-barista) (7 recetas)
- [George Howell](https://gota.cafe/es/autores/george-howell) (7 recetas)
- [Graycano](https://gota.cafe/es/autores/graycano) (7 recetas)
- [Scott Rao](https://gota.cafe/es/autores/scott-rao) (7 recetas)
- [Stumptown Coffee Roasters](https://gota.cafe/es/autores/stumptown) (7 recetas)
- [Timemore](https://gota.cafe/es/recetas/categoria/timemore) (7 recetas)
- [Walküre Porzellan](https://gota.cafe/es/autores/walkure) (7 recetas)
- [Kono](https://gota.cafe/es/autores/kono) (6 recetas)
- [Tricolate](https://gota.cafe/es/autores/tricolate) (6 recetas)
- [Project Barista](https://gota.cafe/es/autores/project-barista) (5 recetas)
- [Tim Wendelboe](https://gota.cafe/es/autores/tim-wendelboe) (5 recetas)
- [Andrew & Serena](https://gota.cafe/es/autores/andsercoffee) (4 recetas)
- [Brian Quan](https://gota.cafe/es/autores/brian-quan) (4 recetas)
- [Kaldi's Coffee](https://gota.cafe/es/autores/kaldis-coffee) (4 recetas)
- [Saint Anthony Industries](https://gota.cafe/es/autores/saint-anthony-industries) (4 recetas)
- [UFO Coffee Tools](https://gota.cafe/es/autores/ufo-coffee-tools) (4 recetas)
- [Barista Hustle](https://gota.cafe/es/autores/barista-hustle) (3 recetas)
- [Carlos Medina](https://gota.cafe/es/autores/carlos-medina) (3 recetas)
- [Jeff Verellen](https://gota.cafe/es/autores/jeff-verellen) (3 recetas)
- [Prima Coffee Equipment](https://gota.cafe/es/autores/prima-coffee) (3 recetas)
- [Tawans Nui](https://gota.cafe/es/autores/tawansunshine23) (3 recetas)
- [Voltage Coffee Supply](https://gota.cafe/es/autores/voltage-coffee) (3 recetas)
- [ACE Coffee Roasters](https://gota.cafe/es/autores/ace-coffee) (2 recetas)
- [Bathtub Coffee](https://gota.cafe/es/autores/bathtub-coffee) (2 recetas)
- [Bialetti](https://gota.cafe/es/autores/bialetti) (2 recetas)
- [Crema Coffee Roasters](https://gota.cafe/es/autores/crema-coffee) (2 recetas)
- [Emi Fukahori](https://gota.cafe/es/autores/emi-fukahori) (2 recetas)
- [Espro](https://gota.cafe/es/autores/espro) (2 recetas)
- [Heart Coffee Roasters](https://gota.cafe/es/autores/heart-coffee) (2 recetas)
- [Intelligentsia Coffee](https://gota.cafe/es/autores/intelligentsia) (2 recetas)
- [Jackie Tran](https://gota.cafe/es/autores/jackie-tran) (2 recetas)
- [Jia Ning Du](https://gota.cafe/es/autores/jia-ning-du) (2 recetas)
- [Martin Wölfl](https://gota.cafe/es/autores/martin-wolfl) (2 recetas)
- [Matt Perger](https://gota.cafe/es/autores/matt-perger) (2 recetas)
- [Nicole Battefeld-Montgomery](https://gota.cafe/es/autores/nicole-battefeld) (2 recetas)
- [OXO](https://gota.cafe/es/recetas/categoria/oxo) (2 recetas)
- [Pack Katisomaskul](https://gota.cafe/es/autores/pack-katisomaskul) (2 recetas)
- [Patrik Rolf](https://gota.cafe/es/autores/patrik-rolf) (2 recetas)
- [ROCA Coffee Roasters](https://gota.cafe/es/autores/roca-coffee-roasters) (2 recetas)
- [ROK](https://gota.cafe/es/autores/rok) (2 recetas)
- [Rikuto Tanaka](https://gota.cafe/es/autores/tilt-45) (2 recetas)
- [Alexander Mills](https://gota.cafe/es/autores/alexander-mills) (1 receta)
- [Alexander Scheen Jensen](https://gota.cafe/es/autores/alexander-scheen-jensen) (1 receta)
- [Alexis Gagnaire](https://gota.cafe/es/autores/alexis-gagnaire) (1 receta)
- [AMULET](https://gota.cafe/es/autores/amulet) (1 receta)
- [Anders Hedström](https://gota.cafe/es/autores/anders-hedstrom) (1 receta)
- [Angie Molina](https://gota.cafe/es/autores/angie-molina) (1 receta)
- [aoma coffee](https://gota.cafe/es/autores/aoma-coffee) (1 receta)
- [Bavis Kwong](https://gota.cafe/es/autores/bavis-kwong) (1 receta)
- [Ben Kaminsky](https://gota.cafe/es/autores/ben-kaminsky) (1 receta)
- [Benja Khemacheva](https://gota.cafe/es/autores/benja-khemacheva) (1 receta)
- [Brandon Smith](https://gota.cafe/es/autores/brandon-smith) (1 receta)
- [Carlo Graf Bülow](https://gota.cafe/es/autores/carlo-graf-bulow) (1 receta)
- [Carolina Ibarra Garay](https://gota.cafe/es/autores/carolina-ibarra-garay) (1 receta)
- [Charlene de Buysere](https://gota.cafe/es/autores/charlene-de-buysere) (1 receta)
- [The Coffee Soldier](https://gota.cafe/es/autores/coffee-soldier) (1 receta)
- [Dharun Vyas](https://gota.cafe/es/autores/dharun-vyas) (1 receta)
- [Ethan Junseong Park](https://gota.cafe/es/autores/ethan-park) (1 receta)
- [Evgeni Pinchukov](https://gota.cafe/es/autores/evgeni-pinchukov) (1 receta)
- [Fairul Azonan](https://gota.cafe/es/autores/fairul-azonan) (1 receta)
- [Filip Kucharczyk](https://gota.cafe/es/autores/filip-kucharczyk) (1 receta)
- [George Jinyang Peng](https://gota.cafe/es/autores/george-peng) (1 receta)
- [George Stanica](https://gota.cafe/es/autores/george-stanica) (1 receta)
- [Ingri Margrethe Johnsen](https://gota.cafe/es/autores/ingri-margrethe-johnsen) (1 receta)
- [Jamika Mahmoud](https://gota.cafe/es/autores/jamika-mahmoud) (1 receta)
- [Jan Ahrend](https://gota.cafe/es/autores/jan-ahrend) (1 receta)
- [Jennifer Rui Ping Ho](https://gota.cafe/es/autores/jennifer-rui-ping-ho) (1 receta)
- [Jeongsu Park](https://gota.cafe/es/autores/jeongsu-park) (1 receta)
- [Jeppe Hasager](https://gota.cafe/es/autores/jeppe-hasager) (1 receta)
- [Jibbi Little](https://gota.cafe/es/autores/jibbi-little) (1 receta)
- [John Dixon](https://gota.cafe/es/autores/john-dixon) (1 receta)
- [Kata Muhel](https://gota.cafe/es/autores/kata-muhel) (1 receta)
- [Kaye Joy Ong](https://gota.cafe/es/autores/kaye-joy-ong) (1 receta)
- [Kenzie Chay](https://gota.cafe/es/autores/kenzie-chay) (1 receta)
- [Kruve](https://gota.cafe/es/autores/kruve) (1 receta)
- [Leon Zhang](https://gota.cafe/es/autores/leon-zhang) (1 receta)
- [Lukas Zahradnik](https://gota.cafe/es/autores/lukas-zahradnik) (1 receta)
- [Łukasz Jura](https://gota.cafe/es/autores/lukasz-jura) (1 receta)
- [Marie Hagemeister](https://gota.cafe/es/autores/marie-hagemeister) (1 receta)
- [Mariia Stryzh](https://gota.cafe/es/autores/mariia-stryzh) (1 receta)
- [Martin Karabinos](https://gota.cafe/es/autores/martin-karabinos) (1 receta)
- [Maru Mallee](https://gota.cafe/es/autores/maru-mallee) (1 receta)
- [Nas Jaafar](https://gota.cafe/es/autores/nas-jaafar) (1 receta)
- [Némo Pop](https://gota.cafe/es/autores/nemo-pop) (1 receta)
- [Nick Hatch](https://gota.cafe/es/autores/nick-hatch) (1 receta)
- [Noriko Sunaga](https://gota.cafe/es/autores/noriko-sunaga) (1 receta)
- [Paulina Miczka](https://gota.cafe/es/autores/paulina-miczka) (1 receta)
- [Pratik Sharma](https://gota.cafe/es/autores/pratik-sharma) (1 receta)
- [Ralf Rüller](https://gota.cafe/es/autores/ralf-rueller) (1 receta)
- [Shin Kaoju](https://gota.cafe/es/autores/shin-kaoju) (1 receta)
- [Shuichi Sasaki](https://gota.cafe/es/autores/shuichi-sasaki) (1 receta)
- [Simon Derutter](https://gota.cafe/es/autores/simon-derutter) (1 receta)
- [Simon Gautherin](https://gota.cafe/es/autores/simon-gautherin) (1 receta)
- [Sophan Nugraha](https://gota.cafe/es/autores/sophan-nugraha) (1 receta)
- [Swiss Gold](https://gota.cafe/es/autores/swissgold) (1 receta)
- [Tay Wipvasutt](https://gota.cafe/es/autores/tay-wipvasutt) (1 receta)
- [Tibor Varady](https://gota.cafe/es/autores/tibor-varady) (1 receta)
- [Tuomas Merikanto](https://gota.cafe/es/autores/tuomas-merikanto) (1 receta)
- [Wataru Iidaka](https://gota.cafe/es/autores/wataru-iidaka) (1 receta)
- [Wendelien van Bunnik](https://gota.cafe/es/autores/wendelien-van-bunnik) (1 receta)
- [Xiaobo Zhang](https://gota.cafe/es/autores/xiaobo-zhang) (1 receta)
- [Yusuke Narisawa](https://gota.cafe/es/autores/yusuke-narisawa) (1 receta)

## 著者 (日本語)

- [Orea](https://gota.cafe/ja/recipes/category/orea) （レシピ104件）
- [CAFEC](https://gota.cafe/ja/recipes/category/cafec) （レシピ71件）
- [Gota Team](https://gota.cafe/ja/authors/gota-team) （レシピ69件）
- [Hario](https://gota.cafe/ja/authors/hario) （レシピ68件）
- [Kurasu](https://gota.cafe/ja/authors/kurasu) （レシピ32件）
- [Chemex](https://gota.cafe/ja/recipes/category/chemex) （レシピ29件）
- [James Hoffmann](https://gota.cafe/ja/authors/james-hoffmann) （レシピ28件）
- [Kalita](https://gota.cafe/ja/recipes/category/kalita) （レシピ27件）
- [NextLevel Brewer Co](https://gota.cafe/ja/recipes/category/nextlevel) （レシピ25件）
- [Specialty Coffee Association](https://gota.cafe/ja/authors/sca) （レシピ22件）
- [Tetsu Kasuya](https://gota.cafe/ja/authors/tetsu-kasuya) （レシピ22件）
- [Origami](https://gota.cafe/ja/recipes/category/origami) （レシピ19件）
- [Blue Bottle Coffee](https://gota.cafe/ja/authors/blue-bottle) （レシピ17件）
- [AeroPress](https://gota.cafe/ja/recipes/category/aeropress) （レシピ16件）
- [Fellow](https://gota.cafe/ja/recipes/category/fellow) （レシピ16件）
- [Melitta](https://gota.cafe/ja/authors/melitta) （レシピ16件）
- [Lance Hedrick](https://gota.cafe/ja/authors/lance-hedrick) （レシピ15件）
- [Cafeshi](https://gota.cafe/ja/authors/cafeshi) （レシピ14件）
- [Torch](https://gota.cafe/ja/authors/torch) （レシピ14件）
- [Clever](https://gota.cafe/ja/recipes/category/clever) （レシピ11件）
- [April Coffee Roasters](https://gota.cafe/ja/recipes/category/april) （レシピ9件）
- [Counter Culture Coffee](https://gota.cafe/ja/authors/counter-culture) （レシピ9件）
- [December Dripper](https://gota.cafe/ja/authors/december) （レシピ9件）
- [GOAT Story](https://gota.cafe/ja/authors/goat-story) （レシピ9件）
- [MUNIEQ](https://gota.cafe/ja/authors/munieq) （レシピ9件）
- [Doha Coffee](https://gota.cafe/ja/authors/doha-coffee) （レシピ8件）
- [Jonathan Gagné](https://gota.cafe/ja/authors/jonathan-gagne) （レシピ8件）
- [Onyx Coffee Lab](https://gota.cafe/ja/authors/onyx-coffee-lab) （レシピ8件）
- [Basic Barista](https://gota.cafe/ja/authors/basic-barista) （レシピ7件）
- [George Howell](https://gota.cafe/ja/authors/george-howell) （レシピ7件）
- [Graycano](https://gota.cafe/ja/authors/graycano) （レシピ7件）
- [Scott Rao](https://gota.cafe/ja/authors/scott-rao) （レシピ7件）
- [Stumptown Coffee Roasters](https://gota.cafe/ja/authors/stumptown) （レシピ7件）
- [Timemore](https://gota.cafe/ja/recipes/category/timemore) （レシピ7件）
- [Walküre Porzellan](https://gota.cafe/ja/authors/walkure) （レシピ7件）
- [Kono](https://gota.cafe/ja/authors/kono) （レシピ6件）
- [Tricolate](https://gota.cafe/ja/authors/tricolate) （レシピ6件）
- [Project Barista](https://gota.cafe/ja/authors/project-barista) （レシピ5件）
- [Tim Wendelboe](https://gota.cafe/ja/authors/tim-wendelboe) （レシピ5件）
- [Andrew & Serena](https://gota.cafe/ja/authors/andsercoffee) （レシピ4件）
- [Brian Quan](https://gota.cafe/ja/authors/brian-quan) （レシピ4件）
- [Kaldi's Coffee](https://gota.cafe/ja/authors/kaldis-coffee) （レシピ4件）
- [Saint Anthony Industries](https://gota.cafe/ja/authors/saint-anthony-industries) （レシピ4件）
- [UFO Coffee Tools](https://gota.cafe/ja/authors/ufo-coffee-tools) （レシピ4件）
- [Barista Hustle](https://gota.cafe/ja/authors/barista-hustle) （レシピ3件）
- [Carlos Medina](https://gota.cafe/ja/authors/carlos-medina) （レシピ3件）
- [Jeff Verellen](https://gota.cafe/ja/authors/jeff-verellen) （レシピ3件）
- [Prima Coffee Equipment](https://gota.cafe/ja/authors/prima-coffee) （レシピ3件）
- [Tawans Nui](https://gota.cafe/ja/authors/tawansunshine23) （レシピ3件）
- [Voltage Coffee Supply](https://gota.cafe/ja/authors/voltage-coffee) （レシピ3件）
- [ACE Coffee Roasters](https://gota.cafe/ja/authors/ace-coffee) （レシピ2件）
- [Bathtub Coffee](https://gota.cafe/ja/authors/bathtub-coffee) （レシピ2件）
- [Bialetti](https://gota.cafe/ja/authors/bialetti) （レシピ2件）
- [Crema Coffee Roasters](https://gota.cafe/ja/authors/crema-coffee) （レシピ2件）
- [Emi Fukahori](https://gota.cafe/ja/authors/emi-fukahori) （レシピ2件）
- [Espro](https://gota.cafe/ja/authors/espro) （レシピ2件）
- [Heart Coffee Roasters](https://gota.cafe/ja/authors/heart-coffee) （レシピ2件）
- [Intelligentsia Coffee](https://gota.cafe/ja/authors/intelligentsia) （レシピ2件）
- [Jackie Tran](https://gota.cafe/ja/authors/jackie-tran) （レシピ2件）
- [Jia Ning Du](https://gota.cafe/ja/authors/jia-ning-du) （レシピ2件）
- [Martin Wölfl](https://gota.cafe/ja/authors/martin-wolfl) （レシピ2件）
- [Matt Perger](https://gota.cafe/ja/authors/matt-perger) （レシピ2件）
- [Nicole Battefeld-Montgomery](https://gota.cafe/ja/authors/nicole-battefeld) （レシピ2件）
- [OXO](https://gota.cafe/ja/recipes/category/oxo) （レシピ2件）
- [Pack Katisomaskul](https://gota.cafe/ja/authors/pack-katisomaskul) （レシピ2件）
- [Patrik Rolf](https://gota.cafe/ja/authors/patrik-rolf) （レシピ2件）
- [ROCA Coffee Roasters](https://gota.cafe/ja/authors/roca-coffee-roasters) （レシピ2件）
- [ROK](https://gota.cafe/ja/authors/rok) （レシピ2件）
- [Rikuto Tanaka](https://gota.cafe/ja/authors/tilt-45) （レシピ2件）
- [Alexander Mills](https://gota.cafe/ja/authors/alexander-mills) （レシピ1件）
- [Alexander Scheen Jensen](https://gota.cafe/ja/authors/alexander-scheen-jensen) （レシピ1件）
- [Alexis Gagnaire](https://gota.cafe/ja/authors/alexis-gagnaire) （レシピ1件）
- [AMULET](https://gota.cafe/ja/authors/amulet) （レシピ1件）
- [Anders Hedström](https://gota.cafe/ja/authors/anders-hedstrom) （レシピ1件）
- [Angie Molina](https://gota.cafe/ja/authors/angie-molina) （レシピ1件）
- [aoma coffee](https://gota.cafe/ja/authors/aoma-coffee) （レシピ1件）
- [Bavis Kwong](https://gota.cafe/ja/authors/bavis-kwong) （レシピ1件）
- [Ben Kaminsky](https://gota.cafe/ja/authors/ben-kaminsky) （レシピ1件）
- [Benja Khemacheva](https://gota.cafe/ja/authors/benja-khemacheva) （レシピ1件）
- [Brandon Smith](https://gota.cafe/ja/authors/brandon-smith) （レシピ1件）
- [Carlo Graf Bülow](https://gota.cafe/ja/authors/carlo-graf-bulow) （レシピ1件）
- [Carolina Ibarra Garay](https://gota.cafe/ja/authors/carolina-ibarra-garay) （レシピ1件）
- [Charlene de Buysere](https://gota.cafe/ja/authors/charlene-de-buysere) （レシピ1件）
- [The Coffee Soldier](https://gota.cafe/ja/authors/coffee-soldier) （レシピ1件）
- [Dharun Vyas](https://gota.cafe/ja/authors/dharun-vyas) （レシピ1件）
- [Ethan Junseong Park](https://gota.cafe/ja/authors/ethan-park) （レシピ1件）
- [Evgeni Pinchukov](https://gota.cafe/ja/authors/evgeni-pinchukov) （レシピ1件）
- [Fairul Azonan](https://gota.cafe/ja/authors/fairul-azonan) （レシピ1件）
- [Filip Kucharczyk](https://gota.cafe/ja/authors/filip-kucharczyk) （レシピ1件）
- [George Jinyang Peng](https://gota.cafe/ja/authors/george-peng) （レシピ1件）
- [George Stanica](https://gota.cafe/ja/authors/george-stanica) （レシピ1件）
- [Ingri Margrethe Johnsen](https://gota.cafe/ja/authors/ingri-margrethe-johnsen) （レシピ1件）
- [Jamika Mahmoud](https://gota.cafe/ja/authors/jamika-mahmoud) （レシピ1件）
- [Jan Ahrend](https://gota.cafe/ja/authors/jan-ahrend) （レシピ1件）
- [Jennifer Rui Ping Ho](https://gota.cafe/ja/authors/jennifer-rui-ping-ho) （レシピ1件）
- [Jeongsu Park](https://gota.cafe/ja/authors/jeongsu-park) （レシピ1件）
- [Jeppe Hasager](https://gota.cafe/ja/authors/jeppe-hasager) （レシピ1件）
- [Jibbi Little](https://gota.cafe/ja/authors/jibbi-little) （レシピ1件）
- [John Dixon](https://gota.cafe/ja/authors/john-dixon) （レシピ1件）
- [Kata Muhel](https://gota.cafe/ja/authors/kata-muhel) （レシピ1件）
- [Kaye Joy Ong](https://gota.cafe/ja/authors/kaye-joy-ong) （レシピ1件）
- [Kenzie Chay](https://gota.cafe/ja/authors/kenzie-chay) （レシピ1件）
- [Kruve](https://gota.cafe/ja/authors/kruve) （レシピ1件）
- [Leon Zhang](https://gota.cafe/ja/authors/leon-zhang) （レシピ1件）
- [Lukas Zahradnik](https://gota.cafe/ja/authors/lukas-zahradnik) （レシピ1件）
- [Łukasz Jura](https://gota.cafe/ja/authors/lukasz-jura) （レシピ1件）
- [Marie Hagemeister](https://gota.cafe/ja/authors/marie-hagemeister) （レシピ1件）
- [Mariia Stryzh](https://gota.cafe/ja/authors/mariia-stryzh) （レシピ1件）
- [Martin Karabinos](https://gota.cafe/ja/authors/martin-karabinos) （レシピ1件）
- [Maru Mallee](https://gota.cafe/ja/authors/maru-mallee) （レシピ1件）
- [Nas Jaafar](https://gota.cafe/ja/authors/nas-jaafar) （レシピ1件）
- [Némo Pop](https://gota.cafe/ja/authors/nemo-pop) （レシピ1件）
- [Nick Hatch](https://gota.cafe/ja/authors/nick-hatch) （レシピ1件）
- [Noriko Sunaga](https://gota.cafe/ja/authors/noriko-sunaga) （レシピ1件）
- [Paulina Miczka](https://gota.cafe/ja/authors/paulina-miczka) （レシピ1件）
- [Pratik Sharma](https://gota.cafe/ja/authors/pratik-sharma) （レシピ1件）
- [Ralf Rüller](https://gota.cafe/ja/authors/ralf-rueller) （レシピ1件）
- [Shin Kaoju](https://gota.cafe/ja/authors/shin-kaoju) （レシピ1件）
- [Shuichi Sasaki](https://gota.cafe/ja/authors/shuichi-sasaki) （レシピ1件）
- [Simon Derutter](https://gota.cafe/ja/authors/simon-derutter) （レシピ1件）
- [Simon Gautherin](https://gota.cafe/ja/authors/simon-gautherin) （レシピ1件）
- [Sophan Nugraha](https://gota.cafe/ja/authors/sophan-nugraha) （レシピ1件）
- [Swiss Gold](https://gota.cafe/ja/authors/swissgold) （レシピ1件）
- [Tay Wipvasutt](https://gota.cafe/ja/authors/tay-wipvasutt) （レシピ1件）
- [Tibor Varady](https://gota.cafe/ja/authors/tibor-varady) （レシピ1件）
- [Tuomas Merikanto](https://gota.cafe/ja/authors/tuomas-merikanto) （レシピ1件）
- [Wataru Iidaka](https://gota.cafe/ja/authors/wataru-iidaka) （レシピ1件）
- [Wendelien van Bunnik](https://gota.cafe/ja/authors/wendelien-van-bunnik) （レシピ1件）
- [Xiaobo Zhang](https://gota.cafe/ja/authors/xiaobo-zhang) （レシピ1件）
- [Yusuke Narisawa](https://gota.cafe/ja/authors/yusuke-narisawa) （レシピ1件）

## Autores (Português)

- [Orea](https://gota.cafe/pt/receitas/categoria/orea) (104 receitas)
- [CAFEC](https://gota.cafe/pt/receitas/categoria/cafec) (71 receitas)
- [Gota Team](https://gota.cafe/pt/autores/gota-team) (69 receitas)
- [Hario](https://gota.cafe/pt/autores/hario) (68 receitas)
- [Kurasu](https://gota.cafe/pt/autores/kurasu) (32 receitas)
- [Chemex](https://gota.cafe/pt/receitas/categoria/chemex) (29 receitas)
- [James Hoffmann](https://gota.cafe/pt/autores/james-hoffmann) (28 receitas)
- [Kalita](https://gota.cafe/pt/receitas/categoria/kalita) (27 receitas)
- [NextLevel Brewer Co](https://gota.cafe/pt/receitas/categoria/nextlevel) (25 receitas)
- [Specialty Coffee Association](https://gota.cafe/pt/autores/sca) (22 receitas)
- [Tetsu Kasuya](https://gota.cafe/pt/autores/tetsu-kasuya) (22 receitas)
- [Origami](https://gota.cafe/pt/receitas/categoria/origami) (19 receitas)
- [Blue Bottle Coffee](https://gota.cafe/pt/autores/blue-bottle) (17 receitas)
- [AeroPress](https://gota.cafe/pt/receitas/categoria/aeropress) (16 receitas)
- [Fellow](https://gota.cafe/pt/receitas/categoria/fellow) (16 receitas)
- [Melitta](https://gota.cafe/pt/autores/melitta) (16 receitas)
- [Lance Hedrick](https://gota.cafe/pt/autores/lance-hedrick) (15 receitas)
- [Cafeshi](https://gota.cafe/pt/autores/cafeshi) (14 receitas)
- [Torch](https://gota.cafe/pt/autores/torch) (14 receitas)
- [Clever](https://gota.cafe/pt/receitas/categoria/clever) (11 receitas)
- [April Coffee Roasters](https://gota.cafe/pt/receitas/categoria/april) (9 receitas)
- [Counter Culture Coffee](https://gota.cafe/pt/autores/counter-culture) (9 receitas)
- [December Dripper](https://gota.cafe/pt/autores/december) (9 receitas)
- [GOAT Story](https://gota.cafe/pt/autores/goat-story) (9 receitas)
- [MUNIEQ](https://gota.cafe/pt/autores/munieq) (9 receitas)
- [Doha Coffee](https://gota.cafe/pt/autores/doha-coffee) (8 receitas)
- [Jonathan Gagné](https://gota.cafe/pt/autores/jonathan-gagne) (8 receitas)
- [Onyx Coffee Lab](https://gota.cafe/pt/autores/onyx-coffee-lab) (8 receitas)
- [Basic Barista](https://gota.cafe/pt/autores/basic-barista) (7 receitas)
- [George Howell](https://gota.cafe/pt/autores/george-howell) (7 receitas)
- [Graycano](https://gota.cafe/pt/autores/graycano) (7 receitas)
- [Scott Rao](https://gota.cafe/pt/autores/scott-rao) (7 receitas)
- [Stumptown Coffee Roasters](https://gota.cafe/pt/autores/stumptown) (7 receitas)
- [Timemore](https://gota.cafe/pt/receitas/categoria/timemore) (7 receitas)
- [Walküre Porzellan](https://gota.cafe/pt/autores/walkure) (7 receitas)
- [Kono](https://gota.cafe/pt/autores/kono) (6 receitas)
- [Tricolate](https://gota.cafe/pt/autores/tricolate) (6 receitas)
- [Project Barista](https://gota.cafe/pt/autores/project-barista) (5 receitas)
- [Tim Wendelboe](https://gota.cafe/pt/autores/tim-wendelboe) (5 receitas)
- [Andrew & Serena](https://gota.cafe/pt/autores/andsercoffee) (4 receitas)
- [Brian Quan](https://gota.cafe/pt/autores/brian-quan) (4 receitas)
- [Kaldi's Coffee](https://gota.cafe/pt/autores/kaldis-coffee) (4 receitas)
- [Saint Anthony Industries](https://gota.cafe/pt/autores/saint-anthony-industries) (4 receitas)
- [UFO Coffee Tools](https://gota.cafe/pt/autores/ufo-coffee-tools) (4 receitas)
- [Barista Hustle](https://gota.cafe/pt/autores/barista-hustle) (3 receitas)
- [Carlos Medina](https://gota.cafe/pt/autores/carlos-medina) (3 receitas)
- [Jeff Verellen](https://gota.cafe/pt/autores/jeff-verellen) (3 receitas)
- [Prima Coffee Equipment](https://gota.cafe/pt/autores/prima-coffee) (3 receitas)
- [Tawans Nui](https://gota.cafe/pt/autores/tawansunshine23) (3 receitas)
- [Voltage Coffee Supply](https://gota.cafe/pt/autores/voltage-coffee) (3 receitas)
- [ACE Coffee Roasters](https://gota.cafe/pt/autores/ace-coffee) (2 receitas)
- [Bathtub Coffee](https://gota.cafe/pt/autores/bathtub-coffee) (2 receitas)
- [Bialetti](https://gota.cafe/pt/autores/bialetti) (2 receitas)
- [Crema Coffee Roasters](https://gota.cafe/pt/autores/crema-coffee) (2 receitas)
- [Emi Fukahori](https://gota.cafe/pt/autores/emi-fukahori) (2 receitas)
- [Espro](https://gota.cafe/pt/autores/espro) (2 receitas)
- [Heart Coffee Roasters](https://gota.cafe/pt/autores/heart-coffee) (2 receitas)
- [Intelligentsia Coffee](https://gota.cafe/pt/autores/intelligentsia) (2 receitas)
- [Jackie Tran](https://gota.cafe/pt/autores/jackie-tran) (2 receitas)
- [Jia Ning Du](https://gota.cafe/pt/autores/jia-ning-du) (2 receitas)
- [Martin Wölfl](https://gota.cafe/pt/autores/martin-wolfl) (2 receitas)
- [Matt Perger](https://gota.cafe/pt/autores/matt-perger) (2 receitas)
- [Nicole Battefeld-Montgomery](https://gota.cafe/pt/autores/nicole-battefeld) (2 receitas)
- [OXO](https://gota.cafe/pt/receitas/categoria/oxo) (2 receitas)
- [Pack Katisomaskul](https://gota.cafe/pt/autores/pack-katisomaskul) (2 receitas)
- [Patrik Rolf](https://gota.cafe/pt/autores/patrik-rolf) (2 receitas)
- [ROCA Coffee Roasters](https://gota.cafe/pt/autores/roca-coffee-roasters) (2 receitas)
- [ROK](https://gota.cafe/pt/autores/rok) (2 receitas)
- [Rikuto Tanaka](https://gota.cafe/pt/autores/tilt-45) (2 receitas)
- [Alexander Mills](https://gota.cafe/pt/autores/alexander-mills) (1 receita)
- [Alexander Scheen Jensen](https://gota.cafe/pt/autores/alexander-scheen-jensen) (1 receita)
- [Alexis Gagnaire](https://gota.cafe/pt/autores/alexis-gagnaire) (1 receita)
- [AMULET](https://gota.cafe/pt/autores/amulet) (1 receita)
- [Anders Hedström](https://gota.cafe/pt/autores/anders-hedstrom) (1 receita)
- [Angie Molina](https://gota.cafe/pt/autores/angie-molina) (1 receita)
- [aoma coffee](https://gota.cafe/pt/autores/aoma-coffee) (1 receita)
- [Bavis Kwong](https://gota.cafe/pt/autores/bavis-kwong) (1 receita)
- [Ben Kaminsky](https://gota.cafe/pt/autores/ben-kaminsky) (1 receita)
- [Benja Khemacheva](https://gota.cafe/pt/autores/benja-khemacheva) (1 receita)
- [Brandon Smith](https://gota.cafe/pt/autores/brandon-smith) (1 receita)
- [Carlo Graf Bülow](https://gota.cafe/pt/autores/carlo-graf-bulow) (1 receita)
- [Carolina Ibarra Garay](https://gota.cafe/pt/autores/carolina-ibarra-garay) (1 receita)
- [Charlene de Buysere](https://gota.cafe/pt/autores/charlene-de-buysere) (1 receita)
- [The Coffee Soldier](https://gota.cafe/pt/autores/coffee-soldier) (1 receita)
- [Dharun Vyas](https://gota.cafe/pt/autores/dharun-vyas) (1 receita)
- [Ethan Junseong Park](https://gota.cafe/pt/autores/ethan-park) (1 receita)
- [Evgeni Pinchukov](https://gota.cafe/pt/autores/evgeni-pinchukov) (1 receita)
- [Fairul Azonan](https://gota.cafe/pt/autores/fairul-azonan) (1 receita)
- [Filip Kucharczyk](https://gota.cafe/pt/autores/filip-kucharczyk) (1 receita)
- [George Jinyang Peng](https://gota.cafe/pt/autores/george-peng) (1 receita)
- [George Stanica](https://gota.cafe/pt/autores/george-stanica) (1 receita)
- [Ingri Margrethe Johnsen](https://gota.cafe/pt/autores/ingri-margrethe-johnsen) (1 receita)
- [Jamika Mahmoud](https://gota.cafe/pt/autores/jamika-mahmoud) (1 receita)
- [Jan Ahrend](https://gota.cafe/pt/autores/jan-ahrend) (1 receita)
- [Jennifer Rui Ping Ho](https://gota.cafe/pt/autores/jennifer-rui-ping-ho) (1 receita)
- [Jeongsu Park](https://gota.cafe/pt/autores/jeongsu-park) (1 receita)
- [Jeppe Hasager](https://gota.cafe/pt/autores/jeppe-hasager) (1 receita)
- [Jibbi Little](https://gota.cafe/pt/autores/jibbi-little) (1 receita)
- [John Dixon](https://gota.cafe/pt/autores/john-dixon) (1 receita)
- [Kata Muhel](https://gota.cafe/pt/autores/kata-muhel) (1 receita)
- [Kaye Joy Ong](https://gota.cafe/pt/autores/kaye-joy-ong) (1 receita)
- [Kenzie Chay](https://gota.cafe/pt/autores/kenzie-chay) (1 receita)
- [Kruve](https://gota.cafe/pt/autores/kruve) (1 receita)
- [Leon Zhang](https://gota.cafe/pt/autores/leon-zhang) (1 receita)
- [Lukas Zahradnik](https://gota.cafe/pt/autores/lukas-zahradnik) (1 receita)
- [Łukasz Jura](https://gota.cafe/pt/autores/lukasz-jura) (1 receita)
- [Marie Hagemeister](https://gota.cafe/pt/autores/marie-hagemeister) (1 receita)
- [Mariia Stryzh](https://gota.cafe/pt/autores/mariia-stryzh) (1 receita)
- [Martin Karabinos](https://gota.cafe/pt/autores/martin-karabinos) (1 receita)
- [Maru Mallee](https://gota.cafe/pt/autores/maru-mallee) (1 receita)
- [Nas Jaafar](https://gota.cafe/pt/autores/nas-jaafar) (1 receita)
- [Némo Pop](https://gota.cafe/pt/autores/nemo-pop) (1 receita)
- [Nick Hatch](https://gota.cafe/pt/autores/nick-hatch) (1 receita)
- [Noriko Sunaga](https://gota.cafe/pt/autores/noriko-sunaga) (1 receita)
- [Paulina Miczka](https://gota.cafe/pt/autores/paulina-miczka) (1 receita)
- [Pratik Sharma](https://gota.cafe/pt/autores/pratik-sharma) (1 receita)
- [Ralf Rüller](https://gota.cafe/pt/autores/ralf-rueller) (1 receita)
- [Shin Kaoju](https://gota.cafe/pt/autores/shin-kaoju) (1 receita)
- [Shuichi Sasaki](https://gota.cafe/pt/autores/shuichi-sasaki) (1 receita)
- [Simon Derutter](https://gota.cafe/pt/autores/simon-derutter) (1 receita)
- [Simon Gautherin](https://gota.cafe/pt/autores/simon-gautherin) (1 receita)
- [Sophan Nugraha](https://gota.cafe/pt/autores/sophan-nugraha) (1 receita)
- [Swiss Gold](https://gota.cafe/pt/autores/swissgold) (1 receita)
- [Tay Wipvasutt](https://gota.cafe/pt/autores/tay-wipvasutt) (1 receita)
- [Tibor Varady](https://gota.cafe/pt/autores/tibor-varady) (1 receita)
- [Tuomas Merikanto](https://gota.cafe/pt/autores/tuomas-merikanto) (1 receita)
- [Wataru Iidaka](https://gota.cafe/pt/autores/wataru-iidaka) (1 receita)
- [Wendelien van Bunnik](https://gota.cafe/pt/autores/wendelien-van-bunnik) (1 receita)
- [Xiaobo Zhang](https://gota.cafe/pt/autores/xiaobo-zhang) (1 receita)
- [Yusuke Narisawa](https://gota.cafe/pt/autores/yusuke-narisawa) (1 receita)

## Learn (English)

### [The bean](https://gota.cafe/en/learn/bean)

Every cup is half-decided before you grind. Origin, process, roast, days off-roast — none of it moves at the brewer. Learn to read what the bag already tells you and you stop blaming technique for what the green was always going to do.

- [Origin](https://gota.cafe/en/learn/bean/origin): Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
- [Processing](https://gota.cafe/en/learn/bean/processing): Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.
- [How coffee is roasted](https://gota.cafe/en/learn/bean/roasting): Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
- [Roast levels](https://gota.cafe/en/learn/bean/roast-levels): Roasting is heat applied for time. Green beans go in tasteless and dense; out comes coffee. Where the roaster stops the process — measured in colour, time, and internal bean temperature — decides how much origin character survives versus how much "roasted coffee" character takes over.
- [Freshness and storage](https://gota.cafe/en/learn/bean/freshness): The roast date on the bag is the most useful number printed on it. A bag's flavour changes more in its first month than at any other point in its life. Buying recent and storing it right is the cheapest upgrade you can make to your coffee.

### [Foundations](https://gota.cafe/en/learn/foundations)

Grind, temperature, ratio, bloom, pour, time, tasting. Seven levers, one cup — plus the brewer you pull them on. Every recipe you follow is a snapshot of where someone parked these. Learn how each one moves the cup and you stop chasing recipes, you start adjusting them.

- [How to make pour-over coffee](https://gota.cafe/en/learn/foundations/filter-coffee): Pour-over becomes repeatable when you control a few variables and let taste guide the final adjustment. This guide gives you one dependable starting recipe, explains what each choice changes, and shows you how to correct the next brew without changing everything at once.
- [Grind size](https://gota.cafe/en/learn/foundations/grind): The first lever, and the biggest one. Before water temperature, before ratio, before pour technique — the grind decides how fast water can pull flavor out of the bed. Move it and everything else follows.
- [Water temperature](https://gota.cafe/en/learn/foundations/temperature): Hotter water pulls flavor faster. That's the whole rule. Everything else is matching the temperature to what you have in the bag.
- [Coffee to water](https://gota.cafe/en/learn/foundations/ratio): A ratio is two numbers: how much coffee, how much water. Read 1:16 as one gram of coffee for every sixteen grams of water. Lower numbers mean stronger coffee.
- [The bloom](https://gota.cafe/en/learn/foundations/bloom): Fresh coffee holds CO₂ from roasting. If you pour the full brew at once, that gas pushes water away and the extraction goes patchy. The bloom is a small first pour that lets the gas vent before the real work starts.
- [Pour technique](https://gota.cafe/en/learn/foundations/pour): How the water enters the bed is half the recipe. Same coffee, same grind, same ratio — three pour techniques give you three different cups.
- [Stages of a brew](https://gota.cafe/en/learn/foundations/time): Every pour-over is four phases, in the same order, every time. Knowing what each phase does is the difference between following a recipe and reading what's happening in front of you.
- [Brewer families](https://gota.cafe/en/learn/foundations/equipment): Brewers split into three families by how water meets coffee. Each family has a character. Knowing which family you're using tells you what kind of cup to expect — and which mistakes are easy to make.
- [Read the cup](https://gota.cafe/en/learn/foundations/tasting): Your tongue is the most accurate diagnostic tool you'll ever own. The hard part isn't tasting — it's naming what you taste, and knowing which lever to move next.

### [Methods](https://gota.cafe/en/learn/methods)

A brewer is a constraint, not a tool. V60 rewards flow control, French press rewards patience, AeroPress trades volume for grip on every variable. Pick by what each one makes easy to taste — clarity, weight, texture — not by what photographs well on a shelf.

- [Filter vs immersion](https://gota.cafe/en/learn/methods/filter-vs-immersion): Every brewing device sits on one side of a single line. Filter brewers (V60, Kalita, Chemex, Origami) move water through the bed. Immersion brewers (French press, Clever, cold brew) let water sit with the grounds and then drain. AeroPress is a hybrid that gives you both, depending on how you use it.
- [V60](https://gota.cafe/en/learn/methods/v60): Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- [Kalita Wave](https://gota.cafe/en/learn/methods/kalita): Where the V60 gives you a deep cone and free-flowing exit, the Kalita Wave does the opposite: a flat bed, three small holes, and a corrugated paper that holds itself off the walls. The brewer restricts flow on purpose. The grounds and the device share control.
- [Chemex](https://gota.cafe/en/learn/methods/chemex): The Chemex is mostly known for its hourglass silhouette, but its real signature is the paper. Chemex bonded filters are 20–30% thicker than standard pour-over papers — they trap more oils, more fines, and slow flow noticeably. The brewer is a vessel; the filter does the work.
- [Origami](https://gota.cafe/en/learn/methods/origami): The Origami dripper is a folded ceramic cone with 20 vertical ridges, designed to fit either a V60 conical filter or a Kalita Wave flat-bottom paper. One brewer, two geometries — that's why competitive baristas keep landing on it.
- [AeroPress](https://gota.cafe/en/learn/methods/aeropress): The AeroPress is a plastic cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body.
- [Clever and Switch](https://gota.cafe/en/learn/methods/clever-switch): Both brewers solve the same problem: what if you could steep like a French press, but drain through a paper filter? The Clever Coffee Dripper has a gravity-triggered valve in the bottom — it stays closed until you place the brewer on a cup, and the cup pushes the valve open. The Hario Switch is a V60 with a manual valve. Same idea, different release mechanism.
- [Cold brew](https://gota.cafe/en/learn/methods/cold-brew): Cold brew is filter coffee's slowest cousin. You drop coffee and cold (or room-temperature) water into a vessel, leave it for 12–24 hours, and then strain. No heat, no pour, no fuss. Time replaces temperature as the extraction lever.
- [French press](https://gota.cafe/en/learn/methods/french-press): The French press is the cleanest expression of the immersion idea: ground coffee, hot water, a metal mesh, and time. The mesh holds everything bigger than ~150 microns; everything smaller — fines and oils — passes into the cup. That single design choice is what gives the French press its character.
- [Moka pot](https://gota.cafe/en/learn/methods/moka-pot): Bialetti patented the moka pot in 1933 and the design hasn't changed much since. A bottom chamber holds water, a basket holds coffee, an upper chamber receives the brew. Heat the base on the stove; pressure builds in the bottom chamber as water heats; steam pressure pushes hot water up through the basket and into the upper chamber. It's a stovetop pressure brewer, not espresso — pressure tops out around 1.5 bar, where espresso machines run 9.
- [Japanese iced (flash brew)](https://gota.cafe/en/learn/methods/japanese-iced): The fastest way to a high-quality cold coffee is also the most counter-intuitive: brew a hot V60 directly onto ice. Flash brew — the Japanese kissaten tradition of aisu kōhī, brewed hot and chilled on the way down — replaces part of the brew water with ice in the carafe. The hot brew falls through the bed normally, then chills instantly on contact with ice — locking the volatile aromatics in the cup before they evaporate.
- [Siphon](https://gota.cafe/en/learn/methods/siphon): Two glass chambers, a heat source, and a vacuum. Water is driven upward into the coffee by vapour pressure, steeps as a full immersion, then gets pulled back down through a filter when the heat comes off. It is the most theatrical brewer in coffee and the one most often dismissed as theatre — which is a shame, because the cup it makes is genuinely hard to get any other way.

### [Techniques](https://gota.cafe/en/learn/techniques)

The recipe tells you what; technique decides how. Where the water lands, how fast it falls, how still you keep the slurry, what's in your kettle — the same numbers in two hands taste like two different coffees. Ten grams of attention beats ten grams of new gear.

- [Pour patterns](https://gota.cafe/en/learn/techniques/pour-patterns): Pour technique gives you the default and tells you when to break it. This article is about the thing that gets missed once you're past the default: pouring is really two decisions, not one.
- [Bloom strategies](https://gota.cafe/en/learn/techniques/bloom-strategies): The bloom is when the foundations meet the recipe. Foundations gives you the why; here's the how-much and the how.
- [Agitation](https://gota.cafe/en/learn/techniques/agitation): Agitation is anything you do that moves water through the grounds rather than just placing water on top of them. It's the most under-discussed lever in pour-over and the easiest one to abuse.
- [Drawdown](https://gota.cafe/en/learn/techniques/drawdown): The drawdown is the period after your last pour when water is leaving the bed but you're not adding any more. It's where most diagnoses happen — the bed reveals what your pour did, and the timing tells you whether the grind is right.
- [Water minerality](https://gota.cafe/en/learn/techniques/water-minerality): Coffee is 98–99% water. Whatever the water carries, the coffee shows. Most home brewers spend hundreds on grinders and pennies on water — that's backwards.
- [Retasting](https://gota.cafe/en/learn/techniques/retasting): Most brewers taste a coffee once, decide what it is, and never go back. That's how you build a static palate. Retasting — going back to the same coffee twice or three times across a week — is how you actually learn it.
- [Scaling recipes](https://gota.cafe/en/learn/techniques/scaling): A recipe that works for one cup doesn't always work for two. The math says it should — double the coffee, double the water, same ratio. The cup says it doesn't, and there are reasons.
- [Channeling](https://gota.cafe/en/learn/techniques/channeling): Channeling is when water finds a single path through the bed and uses it to skip past most of the coffee. The cup tastes hollow, sour, and under-extracted — but the bed looks like it brewed. It's the most diagnostic-resistant problem in pour-over because the timing often looks right.

### [Cupping](https://gota.cafe/en/learn/cupping)

You don't cup to brew better — you cup to taste honestly. Same grind, same bowls, same four-minute steep, every time. Strip the brewer's flattery away and you finally see the coffee for what it is: side by side, this lot against last week's.

- [Why cupping matters](https://gota.cafe/en/learn/cupping/intro): Cupping is the standardised tasting protocol the specialty coffee industry uses to evaluate coffees. It was codified by the Specialty Coffee Association in the 1990s and is the method behind every score on a bag of single-origin, every green-bean buying decision, and every competition. Unlike the brewing methods elsewhere in this app, cupping isn't designed to produce a pleasant cup. It's designed to produce a comparable one.
- [The SCA protocol](https://gota.cafe/en/learn/cupping/sca-protocol): The Specialty Coffee Association cupping protocol is the lingua franca of coffee evaluation. It was published in the early 2000s and was the basis of every cupping score, every Q-grader exam, and every competition until November 2024 (when CVA 2024 replaced it — covered in the next article). The 2004 protocol still matters: it's the version most roasters trained on, and the one you'll see referenced everywhere.
- [The CVA 2024 standard](https://gota.cafe/en/learn/cupping/cva-2024): In November 2024 the SCA replaced its 2004 cupping protocol with the Coffee Value Assessment (CVA), published as Standard 102-2024. It's the most consequential change to cupping in twenty years. Most of the mechanics stay the same; what changes is how you score and what the scores mean.
- [Cupping at home](https://gota.cafe/en/learn/cupping/at-home): You don't need a Q-grader certificate to cup. Three bowls and a kitchen scale will teach you more in an afternoon than a year of casual brewing. The point isn't to score; it's to compare.
- [The triangle test](https://gota.cafe/en/learn/cupping/triangle-test): The triangle test is a discrimination exercise: three identical bowls, two of one coffee and one of another, presented blind. The taster has to identify which one is different. It isn't about preference or scoring — it answers a single question: can you actually tell these two coffees apart?
- [Hitting a TDS target](https://gota.cafe/en/learn/cupping/tds-target): Once you have a refractometer, cupping stops being purely sensory. You can measure the actual concentration of the brew (TDS, total dissolved solids) and use that to back-calculate the extraction yield. The Barista Hustle protocol is the most-cited standard for this — it targets 1.4% TDS at 8 minutes after pour, with a fixed 11 g / 200 ml ratio.

### [Glossary](https://gota.cafe/en/learn/glossary)

The vocabulary specialty coffee actually uses. Each term is one short page — what it means, why it shows up, and what it changes about the cup. No long essays; if a term needs a full article, it lives in another section and this one points at it.

- [Astringency](https://gota.cafe/en/learn/glossary/astringency): A drying, puckering sensation on the tongue and inner cheeks — the same feeling unripe persimmon or strong black tea leaves behind. It's not bitterness and it's not acidity. It's a tactile flaw, not a taste, caused by polyphenols binding to the proteins in your saliva.
- [Bypass](https://gota.cafe/en/learn/glossary/bypass): Water that reaches your cup without passing through the coffee bed. In a pour-over, that's water poured against the wall of the dripper that runs straight down the filter, never touching the slurry — diluting the brewed coffee on its way through.
- [Slurry](https://gota.cafe/en/learn/glossary/slurry): The wet bed of coffee grounds and water sitting in the brewer during a pour-over. Not the dry coffee, not the brewed liquid below the filter — the muddy, swirling middle.
- [Gooseneck kettle](https://gota.cafe/en/learn/glossary/gooseneck): A kettle with a long, narrow, S-curved spout that lets you pour a thin, controlled stream of water exactly where you aim it. The shape borrows its name from the bird — the spout rises from the body, bends forward, and tapers like a goose's neck.
- [WDT (Weiss Distribution Technique)](https://gota.cafe/en/learn/glossary/wdt): A pre-brew step where you stir the dry coffee bed with a thin tool — a needle, a fine wire, an unbent paperclip — to break up clumps before water touches it. Named for John Weiss, the espresso enthusiast who popularized it as a way to fix uneven distribution in portafilters.
- [Extraction](https://gota.cafe/en/learn/glossary/extraction): The act of dissolving compounds out of ground coffee into water. Roasted coffee is about 30 % soluble — the maximum mass that water can theoretically pull out before what's left is just dry cellulose. Specialty filter brewing aims for 18–22 % of that mass actually extracted, the window where the cup is balanced.
- [Strength](https://gota.cafe/en/learn/glossary/strength): How concentrated the brewed coffee is — measured as TDS (total dissolved solids), the percentage of dissolved coffee mass per gram of liquid in your cup. A typical filter coffee lands between 1.20 % and 1.50 % TDS. Espresso lives at 8–12 %.
- [TDS (Total Dissolved Solids)](https://gota.cafe/en/learn/glossary/tds): The percentage of dissolved coffee mass per gram of liquid in your brewed cup. 1.30 % TDS means 1.3 grams of coffee compounds are dissolved in every 100 grams of liquid. It's the number that quantifies what your tongue calls "strength."
- [Immersion brewing](https://gota.cafe/en/learn/glossary/immersion): A brewing approach where the ground coffee sits fully submerged in water for a defined time before the liquid is separated from the bed. The opposite of percolation, where water passes through the bed continuously.
- [Percolation brewing](https://gota.cafe/en/learn/glossary/percolation): A brewing approach where water passes through the coffee bed continuously and exits as brewed liquid almost immediately. Every pour-over method is percolation: V60, Chemex, Kalita, Origami, Orea, Tricolate. Espresso is also percolation, just under nine bars of pressure.
- [Muddying](https://gota.cafe/en/learn/glossary/muddying): A specific over-extraction symptom where the cup loses clarity and tastes thick, dull, and undifferentiated. Acidity collapses, the aromatics that should be sitting on top go quiet, and what's left is heavy roast and cardboard. The bean stops sounding like itself.
- [Fines](https://gota.cafe/en/learn/glossary/fines): The smallest particles produced when you grind coffee — typically below 100 microns. Every grinder produces fines, even the best ones. The question isn't whether they exist; it's how many you get and how evenly they're distributed across the bed.
- [Boulders](https://gota.cafe/en/learn/glossary/boulders): The largest particles in a ground coffee bed — informal name for the chunks that didn't get fully broken down by the burrs. The opposite of fines. Visible to the naked eye in most home grinds: little gravelly bits sitting alongside the medium particles.
- [Burrs](https://gota.cafe/en/learn/glossary/burrs): The two cutting wheels inside a coffee grinder that fracture beans into a target particle size. They sit very close together, the gap calibrated to fractions of a millimeter, and the bean has to pass between them to come out the other side as ground coffee.
- [Degassing](https://gota.cafe/en/learn/glossary/degassing): The release of CO₂ trapped inside roasted coffee beans. Roasting produces gas as a by-product of the Maillard reaction; that gas slowly escapes through the bean's cell structure over the days and weeks after roast. Coffee is "degassing" the entire time it sits in the bag.
- [Off-roast](https://gota.cafe/en/learn/glossary/off-roast): The number of days that have passed since a coffee was roasted. Specialty bags often print a roast date instead of an expiry date, and a coffee at "day 14 off-roast" was roasted exactly two weeks ago.
- [Clarity](https://gota.cafe/en/learn/glossary/clarity): A cup attribute that describes how distinctly the individual flavors come through. A clear cup lets you taste each note as a separate thing — citrus and florals and malt and finish — instead of one homogeneous brown blur. The opposite of muddied.
- [Body](https://gota.cafe/en/learn/glossary/body): The tactile weight of coffee in your mouth — what makes one cup feel like skim milk and another feel like cream. Body is independent from flavor and from strength; you can have a strong, light-bodied cup and a weak, heavy-bodied one.
- [Acidity](https://gota.cafe/en/learn/glossary/acidity): The bright, lively quality in a coffee that makes you salivate — analogous to the acidity in a green apple, a citrus fruit, or a glass of crisp white wine. In specialty coffee, acidity is a virtue, not a flaw. It's what separates a cup that tastes alive from one that tastes flat.
- [First crack](https://gota.cafe/en/learn/glossary/first-crack): The audible pop a coffee bean makes during roasting when its internal moisture flashes to steam and forces its way out, fracturing the bean structure. A sharp, distinct pop — popcorn is the comparison every roaster uses, and it holds. Happens around 196–205 °C bean temperature, depending on the bean and the roaster.
- [Second crack](https://gota.cafe/en/learn/glossary/second-crack): A second audible cracking event during roasting, around 224–230 °C bean temperature, when the bean's cellulose structure breaks down further and oils start to migrate to the surface. The sound is quieter than first crack but faster and denser — a fine, continuous crackle rather than a series of distinct pops, closer to cereal in milk.
- [Roast defects](https://gota.cafe/en/learn/glossary/roast-defects): Specific flavor faults that come from how a coffee was roasted, not from the green bean itself. Recognizable by their consistency: every bag from a roaster who's making the same mistake will share the same defect, no matter the origin.
- [Green defects](https://gota.cafe/en/learn/glossary/green-defects): Faults present in the unroasted (green) coffee bean that no roast can rescue. Specialty grading systems exist precisely to count these — Q-grade and SCA both score a coffee partly by how few defects it contains per kilo.
- [Siphon (vacuum pot)](https://gota.cafe/en/learn/glossary/siphon): A two-chamber brewer that uses heat-driven vapour pressure to push water up into the coffee, then a vacuum to pull the finished brew back down through a filter. Also spelled syphon, and called a vacuum pot in older writing.
- [Refractometer](https://gota.cafe/en/learn/glossary/refractometer): A small handheld device that measures the refractive index of brewed coffee — how much the liquid bends light — and converts that into a TDS percentage. Plug TDS, brew water, and dose into an extraction calculator and you get the extraction yield: the percentage of bean mass that actually dissolved into your cup.
- [Bypass ratio](https://gota.cafe/en/learn/glossary/bypass-ratio): Putting a number on bypass: the percentage of total brew water that didn't pass through the coffee bed — water that fell down the side of the filter, or water added directly to the served cup, never touching the slurry. A 0 % bypass brew has every drop interact with the grounds. A 30 % bypass brew has 30 % of its water arrive at the cup as plain hot water that just dilutes the rest.
- [Specialty coffee](https://gota.cafe/en/learn/glossary/specialty-coffee): A category — not just a marketing label — defined by a measurable cup score. The Specialty Coffee Association sets the threshold: a coffee that scores 80 or above on the 100-point cupping scale can call itself specialty. Below 80, it's commercial.
- [Third-wave coffee](https://gota.cafe/en/learn/glossary/third-wave): The cultural and commercial movement that re-positioned coffee from a commodity drink into a craft product, beginning roughly in the late 1990s and crystallizing through the 2000s. The name borrows from beer and food culture, where each "wave" describes a similar shift toward provenance and quality.
- [Pulse pour](https://gota.cafe/en/learn/glossary/pulse-pour): A pour-over technique where you split the total water into multiple discrete pours separated by short pauses. The bed is allowed to drain partially between each pulse — water level drops to roughly the top of the slurry — and then you pour again. Common shapes: 4 pulses, 5 pulses, sometimes 6.
- [Continuous pour](https://gota.cafe/en/learn/glossary/continuous-pour): A pour-over technique where, after the bloom, you maintain a single steady stream of water onto the bed without stopping until the target weight is reached. The opposite of a pulse pour. The water level above the slurry is allowed to rise and stabilize, then drain through together at the end.
- [Swirl](https://gota.cafe/en/learn/glossary/swirl): A specific agitation technique where you grip the brewer (or its server) and rotate it in a quick circular motion to redistribute the slurry without breaking up the bed structure. Most commonly used right after the bloom or after each pour in a pulse-pour recipe.
- [Pre-infusion](https://gota.cafe/en/learn/glossary/pre-infusion): A short initial water contact phase before the main extraction begins. The grounds are wetted with a small amount of water, then allowed to sit briefly so they can absorb water, swell, and release CO₂ before the bulk of the brew water arrives.
- [Puck](https://gota.cafe/en/learn/glossary/puck): The disc of spent grounds left in the brewer at the end of a brew. The word comes from espresso — where the compacted, wet hockey-puck-shaped cake of grounds is the literal physical object you knock out of the portafilter — but it's now used for filter coffee too.
- [Tasting note](https://gota.cafe/en/learn/glossary/tasting-note): A short descriptor on a coffee bag — "blueberry, dark chocolate, brown sugar" — meant to tell you what flavors you should expect to find in the cup. Roasters write them based on cuppings of that specific lot. They're a prediction, not a guarantee, and they read better as a vocabulary scaffold than as a literal taste menu.
- [Varietals](https://gota.cafe/en/learn/glossary/varietals): The botanical varieties of Coffea arabica — like grape varieties for wine, or apple varieties for cider. Two coffees from the same farm, processed the same way, will taste different if they're different varietals. Specialty bags often print the variety alongside origin and processing.
- [Elevation](https://gota.cafe/en/learn/glossary/elevation): The altitude (in metres above sea level, MASL) at which a coffee was grown. Specialty bags routinely print this — "1,800 MASL," "1,950 MASL" — because elevation is one of the strongest predictors of cup quality in arabica.
- [Water activity](https://gota.cafe/en/learn/glossary/water-activity): A measurement of the available water inside a coffee bean — water free enough to participate in chemical reactions, microbial growth, and aroma loss. Written Aw, on a scale from 0 to 1 where 1 is pure liquid water and 0 is bone dry.
- [Single origin](https://gota.cafe/en/learn/glossary/single-origin): Coffee that comes from one identifiable place. The exact precision of "one place" varies by usage:
- [Blend](https://gota.cafe/en/learn/glossary/blend): Coffee made by combining beans from two or more origins, varieties, or roast curves into a single bag. The opposite of single origin. Done well, blending creates a cup that's larger than its parts — sweetness from one component, body from another, brightness from a third. Done poorly, it's a way to hide low-quality coffee inside a more interesting one.
- [Microlot](https://gota.cafe/en/learn/glossary/microlot): A small, separately-processed batch of coffee from a single farm — typically a few hundred kilos at most — kept apart from the farm's larger production because it's expected to score higher in cup quality. Microlots are the way specialty roasters access the most distinctive coffees a producing region has to offer.
- [Dose](https://gota.cafe/en/learn/glossary/dose): The amount of dry coffee — measured by weight in grams — that you put into the brewer for a single brew. The starting point of every recipe. "Use a 15 g dose" means you'll grind 15 grams of beans before water touches anything.
- [Direct trade](https://gota.cafe/en/learn/glossary/direct-trade): A sourcing model in which a roaster buys green coffee directly from the producer — farm, cooperative, or producer group — without commodity-market intermediaries setting price or terms. The roaster typically visits the farm, knows the producer's name, and negotiates a price tied to cup quality rather than to the C-market.
- [Fair Trade](https://gota.cafe/en/learn/glossary/fair-trade): A certification standard that guarantees a minimum price floor for green coffee, regardless of where the C-market futures price sits. Created in the late 1980s, formalized by Fairtrade International in 1997, and now visible on most supermarket coffee shelves through the round Fairtrade Mark.
- [Decaf (decaffeinated coffee)](https://gota.cafe/en/learn/glossary/decaf): Coffee beans that have had ~97-99% of their caffeine removed before roasting. The bean still tastes like coffee — most of the flavour compounds aren't caffeine — but it won't keep you up at night. Specialty decaf has gotten dramatically better in the last decade as the decaffeination processes have improved.
- [Crema](https://gota.cafe/en/learn/glossary/crema): The reddish-brown layer of foam that sits on top of a freshly pulled espresso shot. Made of CO₂ trapped inside a colloidal suspension of microscopic coffee oils, melanoidins, and dissolved compounds. Crema only happens under pressure — pour-over and immersion brews don't produce it because they don't extract under nine bars.
- [Portafilter](https://gota.cafe/en/learn/glossary/portafilter): The metal-handled basket-holder that locks into an espresso machine's group head. The barista grinds coffee into the basket, tamps it, locks the portafilter into the machine, and water is forced through under pressure to make espresso. Without a portafilter, an espresso machine is just a kettle.
- [Tamping](https://gota.cafe/en/learn/glossary/tamping): The act of pressing ground coffee in an espresso portafilter into a flat, level, evenly compacted puck before locking the portafilter into the machine. Without tamping, the bed has air gaps and uneven density; pressurized water finds the path of least resistance, channels through, and extracts unevenly.
- [Hand grinder (manual grinder)](https://gota.cafe/en/learn/glossary/hand-grinder): A coffee grinder powered by a hand crank rather than an electric motor. Pour a dose into the hopper, twist a knob to set grind size, attach the crank, and spin until the chamber is empty. Specialty hand grinders use the same conical or flat burrs as electric models — they're not a compromise on grind quality, only on speed and effort.
- [Flow rate](https://gota.cafe/en/learn/glossary/flow-rate): How fast water leaves your kettle, measured in grams per second. Pour 150 g of water over 30 seconds and you poured at 5 g/s. It's the variable most home brewers never measure and most competition brewers rehearse.
- [Arabica](https://gota.cafe/en/learn/glossary/arabica): Coffea arabica, the species behind essentially all specialty coffee. When a bag lists an origin, a farm, an altitude and a variety, it is talking about arabica — the species is so assumed that most specialty bags never bother to print it.
- [Robusta](https://gota.cafe/en/learn/glossary/robusta): Coffea canephora, the other species people actually drink, and roughly 40 % of world production. It grows at low altitude, tolerates heat and disease that would kill arabica, yields more per tree, and costs far less. Vietnam is the largest producer on earth on the back of it.

## Aprende (Español)

### [El grano](https://gota.cafe/es/aprende/grano)

Cada taza está medio decidida antes de que muelas. Origen, proceso, tueste, días desde el tueste: nada de eso se mueve ya en el aparato. Aprende a leer lo que la bolsa te está diciendo y dejarás de culpar a la técnica de lo que el grano verde iba a hacer de todas formas.

- [El origen](https://gota.cafe/es/aprende/grano/origen-del-cafe): Dónde creció el café da forma a la taza más que casi ninguna otra cosa. Suelo, altitud, clima y variedad interactúan durante los años que el árbol pasa plantado. Una vez recogida la cereza, el resto de la cadena (proceso, tueste, preparación) solo modifica lo que ya está ahí. No puedes meterle fruta a un café que no se cultivó para tenerla.
- [El proceso](https://gota.cafe/es/aprende/grano/procesado-del-cafe): El café crece como una cereza. El grano que preparas es la semilla. El proceso es todo lo que ocurre entre recoger la cereza y obtener un grano verde seco listo para embarcar — y es la segunda decisión de sabor más importante después del origen. Dos cafés de la misma finca procesados distinto saben a dos cafés distintos.
- [Cómo se tuesta el café](https://gota.cafe/es/aprende/grano/tueste-del-cafe): El tueste es la química que convierte una semilla verde en algo que sabe a café. Un grano verde es denso, vegetal y agrio: no hay manera de beberlo. El calor aplicado durante el tiempo justo lo transforma en esa cosa aromática, marrón y preparable que está en la estantería. Casi todo lo que notas en una taza terminada se creó o se moldeó durante los ocho o quince minutos que el grano pasó dentro de un tostador.
- [Niveles de tueste](https://gota.cafe/es/aprende/grano/niveles-de-tueste): Tostar es aplicar calor durante un tiempo. El grano verde entra denso e insípido; sale café. Dónde para el tostador el proceso — medido en color, tiempo y temperatura interna del grano — decide cuánto carácter de origen sobrevive frente a cuánto se impone el carácter de «café tostado».
- [Frescura y conservación](https://gota.cafe/es/aprende/grano/frescura-del-cafe): La fecha de tueste es el número más útil que lleva impreso una bolsa. El sabor de un café cambia más en su primer mes que en ningún otro momento de su vida. Comprar reciente y guardarlo bien es la mejora más barata que puedes hacerle a tu café.

### [Fundamentos](https://gota.cafe/es/aprende/fundamentos)

Molienda, temperatura, ratio, bloom, vertido, tiempo, cata. Siete palancas para una taza — y el aparato sobre el que las mueves. Cada receta que sigues es una foto fija de dónde alguien las dejó puestas. Cuando entiendes qué le hace cada una a la taza, dejas de perseguir recetas y empiezas a corregirlas.

- [Cómo preparar café de filtro en casa](https://gota.cafe/es/aprende/fundamentos/cafe-de-filtro): Preparar un buen café de filtro se vuelve fácil de repetir cuando controlas unas pocas variables y dejas que el sabor guíe el ajuste final. Esta guía propone una receta de partida fiable, explica qué cambia con cada decisión y enseña a corregir la siguiente preparación sin tocarlo todo a la vez.
- [La molienda](https://gota.cafe/es/aprende/fundamentos/molienda): La primera palanca, y la más grande. Antes que la temperatura, antes que el ratio, antes que la técnica de vertido: la molienda decide a qué velocidad puede el agua sacar sabor del lecho. Muévela y todo lo demás se mueve detrás.
- [La temperatura del agua](https://gota.cafe/es/aprende/fundamentos/temperatura-del-agua): Más caliente, el agua saca sabor más rápido. Toda la regla es esa. Lo demás es hacer coincidir la temperatura con lo que tienes en la bolsa.
- [Café y agua](https://gota.cafe/es/aprende/fundamentos/ratio-cafe-agua): Un ratio son dos números: cuánto café y cuánta agua. 1:16 se lee «un gramo de café por cada dieciséis gramos de agua». Cuanto más bajo el segundo número, más intensa la taza.
- [El bloom](https://gota.cafe/es/aprende/fundamentos/bloom): El café fresco guarda dentro el CO₂ del tueste. Si viertes toda el agua de golpe, ese gas la empuja hacia fuera y la extracción sale a parches. El bloom es un primer vertido pequeño que deja salir el gas antes de que empiece el trabajo de verdad.
- [La técnica de vertido](https://gota.cafe/es/aprende/fundamentos/tecnica-de-vertido): Cómo entra el agua en el lecho es media receta. Mismo café, misma molienda, mismo ratio: tres formas de verter te dan tres tazas distintas.
- [Las fases de una preparación](https://gota.cafe/es/aprende/fundamentos/fases-de-la-preparacion): Todo pour-over son cuatro fases, en el mismo orden, siempre. Saber qué hace cada una es la diferencia entre seguir una receta y leer lo que está pasando delante de ti.
- [Familias de aparatos](https://gota.cafe/es/aprende/fundamentos/tipos-de-cafetera): Los aparatos se dividen en tres familias según cómo se encuentran el agua y el café. Cada familia tiene su carácter. Saber en cuál estás te dice qué tipo de taza esperar — y qué errores te van a salir fáciles.
- [Leer la taza](https://gota.cafe/es/aprende/fundamentos/catar-el-cafe): Tu lengua es el instrumento de diagnóstico más preciso que vas a tener nunca. Lo difícil no es notar: es ponerle nombre a lo que notas y saber qué palanca mover después.

### [Métodos](https://gota.cafe/es/aprende/metodos)

Un aparato no es una herramienta: es una restricción. El V60 premia el control del caudal, la French press premia la paciencia, la AeroPress cambia volumen por control sobre cada variable. Elige por lo que cada uno te deja probar con facilidad — claridad, cuerpo, textura — y no por lo que queda bien en la estantería.

- [Filtrado frente a inmersión](https://gota.cafe/es/aprende/metodos/filtrado-vs-inmersion): Todo aparato cae a un lado u otro de la misma raya. Los de filtrado (V60, Kalita, Chemex, Origami) hacen pasar el agua a través del lecho. Los de inmersión (French press, Clever, cold brew) dejan que el agua repose con el café y luego lo drenan. La AeroPress es híbrida y te da las dos cosas según cómo la uses.
- [V60](https://gota.cafe/es/aprende/metodos/v60): El cono de Hario es el diseño más copiado del café moderno, y con razón: 60° de apertura, nervios profundos y un solo agujero grande dan un aparato que no restringe el caudal en absoluto. Lo que frena el agua es el café, no el cacharro. Eso deja la molienda y tu vertido como únicas variables de verdad.
- [Kalita Wave](https://gota.cafe/es/aprende/metodos/kalita): Donde el V60 pone un cono profundo y una salida libre, la Kalita Wave hace justo lo contrario: fondo plano, tres agujeros pequeños y un papel corrugado que se sostiene solo, sin tocar las paredes. El aparato restringe el caudal a propósito. El café y el cacharro se reparten el control.
- [Chemex](https://gota.cafe/es/aprende/metodos/chemex): De la Chemex casi todo el mundo conoce su silueta de reloj de arena, pero su firma real es el papel. Los filtros bonded de Chemex son un 20–30 % más gruesos que un papel normal de pour-over: retienen más aceites, más finos y frenan el caudal de forma muy visible. La jarra es un recipiente; el que trabaja es el filtro.
- [Origami](https://gota.cafe/es/aprende/metodos/origami): El Origami es un cono de cerámica plegado con 20 aristas verticales, pensado para admitir tanto un filtro cónico de V60 como un papel de fondo plano de Kalita Wave. Un aparato, dos geometrías: por eso los baristas de competición acaban volviendo a él una y otra vez.
- [AeroPress](https://gota.cafe/es/aprende/metodos/aeropress): La AeroPress es un cilindro de plástico, un émbolo y un filtro de papel — se vendió en 2005 como cafetera de viaje y la adoptó enseguida gente que jamás la sacaría de casa. Su gracia es que se sienta justo encima de la raya entre filtrado e inmersión. Cerrada por abajo con el filtro y apoyada en la taza, es un aparato de inmersión. En cuanto prensas, agua y café se separan a toda velocidad. El rango de molienda que admite es enorme, y la taza sale limpia pero con cuerpo.
- [Clever y Switch](https://gota.cafe/es/aprende/metodos/clever-switch): Los dos resuelven el mismo problema: ¿y si pudieras dejar reposar como en una French press pero drenar por papel? El Clever Coffee Dripper lleva en el fondo una válvula que abre por gravedad — se mantiene cerrada hasta que apoyas el aparato sobre una taza y el borde de la taza empuja la válvula. El Hario Switch es un V60 con una válvula manual. La misma idea, distinto disparador.
- [Cold brew](https://gota.cafe/es/aprende/metodos/cold-brew): El cold brew es el primo lento del café de filtro. Echas café y agua fría (o del tiempo) en un recipiente, lo dejas 12–24 horas y cuelas. Ni calor, ni vertido, ni complicaciones. El tiempo sustituye a la temperatura como palanca de extracción.
- [French press](https://gota.cafe/es/aprende/metodos/prensa-francesa): La French press es la expresión más pura de la idea de inmersión: café molido, agua caliente, una malla metálica y tiempo. La malla retiene todo lo que pase de unas 150 micras; todo lo más pequeño — finos y aceites — acaba en la taza. Esa única decisión de diseño es lo que le da su carácter.
- [Cafetera Moka](https://gota.cafe/es/aprende/metodos/cafetera-moka): Bialetti patentó la moka en 1933 y el diseño apenas ha cambiado desde entonces. La cámara inferior guarda el agua, el embudo guarda el café y la cámara superior recibe el resultado. Pones la base al fuego; el agua se calienta y la presión sube en la cámara de abajo; el vapor empuja el agua caliente hacia arriba, a través del café, hasta la cámara superior. Es una cafetera de presión de fogón, no una espresso: la presión se queda en torno a 1,5 bar, mientras que una máquina de espresso trabaja a 9.
- [Japonés con hielo (flash brew)](https://gota.cafe/es/aprende/metodos/cafe-helado-japones): La vía más rápida a un café frío de calidad es también la menos intuitiva: preparar un V60 caliente directamente sobre hielo. El flash brew — la tradición del aisu kōhī de los kissaten japoneses, preparado caliente y enfriado por el camino — sustituye parte del agua de preparación por hielo en la jarra. El café cae por el lecho con normalidad y se enfría de golpe al tocar el hielo, lo que atrapa los aromáticos volátiles en la taza antes de que se evaporen.
- [Sifón](https://gota.cafe/es/aprende/metodos/sifon): Dos cámaras de cristal, una fuente de calor y un vacío. La presión del vapor empuja el agua hacia arriba, hasta el café; allí reposa en inmersión completa y luego el vacío la arrastra de vuelta a través de un filtro cuando retiras el calor. Es el aparato más teatral del café y el que más se despacha como puro teatro — lo cual es una pena, porque la taza que da es genuinamente difícil de conseguir por otra vía.

### [Técnicas](https://gota.cafe/es/aprende/tecnicas)

La receta dice qué; la técnica decide cómo. Dónde cae el agua, a qué velocidad, cuánta quietud le dejas a la mezcla, qué llevas en el hervidor — los mismos números en dos manos distintas saben a dos cafés distintos. Diez gramos de atención rinden más que diez gramos de equipo nuevo.

- [Patrones de vertido](https://gota.cafe/es/aprende/tecnicas/patrones-de-vertido): La técnica de vertido te da el punto de partida y te dice cuándo saltártelo. Este artículo va de lo que se pasa por alto una vez superado ese punto: verter son en realidad dos decisiones, no una.
- [Estrategias de bloom](https://gota.cafe/es/aprende/tecnicas/estrategias-de-bloom): El bloom es donde los fundamentos se encuentran con la receta. Los fundamentos te dan el porqué; aquí van el cuánto y el cómo.
- [Agitación](https://gota.cafe/es/aprende/tecnicas/agitacion): Agitación es todo lo que haces para mover el agua a través del café en vez de limitarte a ponerla encima. Es la palanca de la que menos se habla en pour-over y la más fácil de sobreexplotar.
- [Drenado](https://gota.cafe/es/aprende/tecnicas/drenado): El drenado es el tramo posterior a tu último vertido: el agua se está yendo del lecho y tú ya no añades más. Ahí es donde ocurre casi todo el diagnóstico — el lecho revela lo que hizo tu vertido, y el reloj te dice si la molienda es la correcta.
- [Mineralidad del agua](https://gota.cafe/es/aprende/tecnicas/mineralidad-del-agua): El café es agua en un 98–99 %. Lo que lleve el agua, lo enseña el café. En casa suele gastarse cientos de euros en molinillos y céntimos en agua — está del revés.
- [Volver a catar](https://gota.cafe/es/aprende/tecnicas/volver-a-catar): Casi todo el mundo prueba un café una vez, decide lo que es y no vuelve. Así se construye un paladar inmóvil. Volver a catar — regresar al mismo café dos o tres veces a lo largo de una semana — es la forma de aprenderlo de verdad.
- [Escalar recetas](https://gota.cafe/es/aprende/tecnicas/escalar-recetas): Una receta que funciona para una taza no siempre funciona para dos. Las cuentas dicen que debería: doble de café, doble de agua, mismo ratio. La taza dice que no, y hay motivos.
- [Canalizado](https://gota.cafe/es/aprende/tecnicas/canalizacion): Hay canalizado cuando el agua encuentra una sola vía por el lecho y la usa para saltarse casi todo el café. La taza sabe hueca, ácida y subextraída — pero el lecho parece haber trabajado. Es el problema más resistente al diagnóstico de todo el pour-over, porque los tiempos suelen salir bien.

### [Cata](https://gota.cafe/es/aprende/cata)

No catas para preparar mejor café: catas para probarlo con honestidad. Misma molienda, mismos boles, mismos cuatro minutos de reposo, siempre. Le quitas al aparato la capacidad de halagar y por fin ves el café tal cual es: uno al lado del otro, este lote contra el de la semana pasada.

- [Para qué sirve catar](https://gota.cafe/es/aprende/cata/para-que-sirve-catar): La cata es el protocolo estandarizado con el que el sector del café de especialidad evalúa cafés. Lo codificó la Specialty Coffee Association en los años noventa y es el método que hay detrás de cada puntuación impresa en una bolsa de origen único, de cada compra de café verde y de cada campeonato. A diferencia de los métodos de preparación que verás en el resto de la app, la cata no busca una taza agradable. Busca una taza comparable.
- [El protocolo SCA](https://gota.cafe/es/aprende/cata/protocolo-sca): El protocolo de cata de la Specialty Coffee Association es la lengua franca de la evaluación de café de especialidad. Se publicó a principios de los 2000 y fue la base de toda puntuación, de todo examen de Q-grader y de todo campeonato hasta noviembre de 2024, cuando lo sustituyó el CVA 2024 (el siguiente artículo va de eso). El protocolo de 2004 sigue importando: es la versión con la que se formó la mayoría de tostadores y la que verás citada en todas partes.
- [La norma CVA 2024](https://gota.cafe/es/aprende/cata/norma-cva-2024): En noviembre de 2024 la SCA sustituyó su protocolo de cata de 2004 por el Coffee Value Assessment (CVA), publicado como norma 102-2024. Es el cambio más gordo en veinte años de cata. Casi toda la mecánica sigue igual; lo que cambia es cómo puntúas y qué significan las puntuaciones.
- [Catar en casa](https://gota.cafe/es/aprende/cata/catar-en-casa): No hace falta ser Q-grader para catar. Tres boles y una báscula de cocina te enseñan más en una tarde que un año preparando café sin más. La gracia no está en puntuar, está en comparar.
- [El test triangular](https://gota.cafe/es/aprende/cata/test-triangular): El test triangular es un ejercicio de discriminación: tres boles idénticos, dos de un café y uno de otro, servidos a ciegas. El catador tiene que señalar cuál es el distinto. No va de preferencia ni de puntuar; responde a una sola pregunta: ¿de verdad distingues estos dos cafés?
- [Apuntar a un TDS concreto](https://gota.cafe/es/aprende/cata/objetivo-de-tds): Con un refractómetro en la mano, la cata deja de ser solo sensorial. Puedes medir la concentración real de la bebida (TDS, sólidos disueltos totales) y usarla para calcular hacia atrás el rendimiento de extracción. El protocolo de Barista Hustle es el estándar más citado para esto: apunta a un 1,4 % de TDS a los 8 minutos del vertido, con un ratio fijo de 11 g / 200 ml.

### [Glosario](https://gota.cafe/es/aprende/glosario)

El vocabulario que el café de especialidad usa de verdad. Cada término ocupa una página corta: qué significa, por qué aparece y qué cambia en la taza. Nada de ensayos; si un término da para un artículo entero, vive en otra sección y aquí solo te apuntamos hacia él.

- [Astringencia](https://gota.cafe/es/aprende/glosario/astringencia): Esa sensación seca que frunce la lengua y el interior de las mejillas, la misma que deja un caqui verde o un té negro muy cargado. No es amargor y no es acidez. Es un defecto táctil, no un sabor, y lo provocan los polifenoles al unirse a las proteínas de la saliva.
- [Bypass](https://gota.cafe/es/aprende/glosario/bypass): Agua que llega a tu taza sin haber pasado por el lecho de café. En un pour-over es el agua vertida contra la pared del dripper, que baja pegada al filtro sin tocar nunca la mezcla, y diluye por el camino el café ya extraído.
- [Slurry](https://gota.cafe/es/aprende/glosario/slurry): El lecho mojado de café y agua que se mueve dentro del dripper mientras preparas un pour-over. Ni el café seco ni el líquido ya filtrado de abajo: el barrizal que gira en medio.
- [Hervidor de cuello de cisne](https://gota.cafe/es/aprende/glosario/hervidor-de-cuello-de-cisne): Un hervidor con el pico largo, estrecho y curvado en S que te deja verter un chorro fino y controlado exactamente donde apuntas. El nombre lo toma prestado del ave: el pico sale del cuerpo, se dobla hacia delante y se afila como el cuello de un ganso.
- [WDT (Weiss Distribution Technique)](https://gota.cafe/es/aprende/glosario/wdt): Un paso previo a la preparación en el que remueves el lecho de café seco con una herramienta fina — una aguja, un alambre, un clip estirado — para deshacer los grumos antes de que el agua lo toque. Lleva el nombre de John Weiss, el aficionado al espresso que lo popularizó como forma de arreglar la distribución irregular en el portafiltro.
- [Extracción](https://gota.cafe/es/aprende/glosario/extraccion): El acto de disolver compuestos del café molido en el agua. El café tostado es soluble en torno a un 30 %: esa es la masa máxima que el agua podría arrancar teóricamente antes de que solo quede celulosa seca. El filtrado de especialidad busca extraer entre el 18 y el 22 % de esa masa, la ventana en la que la taza queda equilibrada.
- [Intensidad](https://gota.cafe/es/aprende/glosario/intensidad): Cómo de concentrado está el café preparado. Se mide como TDS (sólidos disueltos totales), el porcentaje de masa de café disuelta por gramo de líquido en la taza. Un filtro típico cae entre el 1,20 % y el 1,50 % de TDS. El espresso vive en el 8–12 %.
- [TDS (sólidos disueltos totales)](https://gota.cafe/es/aprende/glosario/tds): El porcentaje de masa de café disuelta por gramo de líquido en tu taza. Un 1,30 % de TDS significa que hay 1,3 gramos de compuestos del café disueltos en cada 100 gramos de líquido. Es el número que pone cifra a lo que tu lengua llama «intensidad».
- [Preparación por inmersión](https://gota.cafe/es/aprende/glosario/inmersion): Un planteamiento en el que el café molido se queda totalmente sumergido en agua durante un tiempo definido y solo después se separa el líquido del lecho. Lo contrario de la percolación, donde el agua atraviesa el lecho de forma continua.
- [Preparación por percolación](https://gota.cafe/es/aprende/glosario/percolacion): Un planteamiento en el que el agua atraviesa el lecho de café de forma continua y sale como líquido preparado casi de inmediato. Todo método de pour-over es percolación: V60, Chemex, Kalita, Origami, Orea, Tricolate. El espresso también lo es, solo que a nueve bares de presión.
- [Enturbiamiento](https://gota.cafe/es/aprende/glosario/enturbiamiento): Un síntoma concreto de sobreextracción: la taza pierde claridad y sabe espesa, apagada e indiferenciada. La acidez se desploma, los aromáticos que deberían flotar por encima se callan y lo que queda es tueste pesado y cartón. El grano deja de sonar a sí mismo.
- [Finos](https://gota.cafe/es/aprende/glosario/finos): Las partículas más pequeñas que salen al moler café, normalmente por debajo de las 100 micras. Todos los molinillos producen finos, hasta los mejores. La pregunta no es si existen, sino cuántos hay y cómo se reparten por el lecho.
- [Pedruscos (boulders)](https://gota.cafe/es/aprende/glosario/boulders): Las partículas más grandes de un lecho de café molido: el nombre informal de los trozos que las muelas no acabaron de romper. Lo contrario de los finos. Se ven a simple vista en casi cualquier molienda casera: pequeñas piedrecillas entre las partículas medianas.
- [Muelas](https://gota.cafe/es/aprende/glosario/muelas): Las dos ruedas de corte del interior de un molinillo que fracturan el grano hasta un tamaño de partícula objetivo. Van muy juntas, con la separación calibrada en fracciones de milímetro, y el grano tiene que pasar entre ellas para salir por el otro lado convertido en café molido.
- [Desgasificación](https://gota.cafe/es/aprende/glosario/desgasificacion): La liberación del CO₂ atrapado dentro del café tostado. El tueste genera gas como subproducto de la reacción de Maillard, y ese gas se va escapando poco a poco por la estructura celular del grano durante los días y semanas siguientes. El café se está desgasificando todo el tiempo que pasa dentro de la bolsa.
- [Días desde el tueste](https://gota.cafe/es/aprende/glosario/dias-desde-el-tueste): Los días que han pasado desde que se tostó un café. Las bolsas de especialidad imprimen fecha de tueste en lugar de fecha de caducidad, y un café «en el día 14» se tostó exactamente hace dos semanas.
- [Claridad](https://gota.cafe/es/aprende/glosario/claridad): Atributo de la taza que describe con cuánta nitidez se distinguen los sabores por separado. Una taza clara te deja percibir cada nota como algo aparte —cítrico y floral y malta y final— en vez de un borrón marrón homogéneo. Lo contrario de una taza embarrada.
- [Cuerpo](https://gota.cafe/es/aprende/glosario/cuerpo): El peso táctil del café en la boca: lo que hace que una taza parezca leche desnatada y otra parezca nata. El cuerpo es independiente del sabor y de la intensidad; puedes tener una taza intensa y de cuerpo ligero, y una floja de cuerpo pesado.
- [Acidez](https://gota.cafe/es/aprende/glosario/acidez): La cualidad viva y luminosa de un café, la que te hace salivar: como la acidez de una manzana verde, de un cítrico o de un blanco seco. En el café de especialidad la acidez es una virtud, no un defecto. Es lo que separa una taza que sabe viva de una que sabe plana.
- [Primer crack](https://gota.cafe/es/aprende/glosario/primer-crack): El pop audible que suelta el grano durante el tueste cuando su humedad interna se convierte en vapor de golpe y se abre paso hacia fuera, fracturando la estructura. Un chasquido seco y bien definido: la comparación con las palomitas la usa todo el mundo y funciona. Ocurre alrededor de los 196–205 °C de temperatura de grano, según el café y el tostador.
- [Segundo crack](https://gota.cafe/es/aprende/glosario/segundo-crack): Un segundo episodio audible de crujidos durante el tueste, hacia los 224–230 °C de temperatura de grano, cuando la estructura de celulosa se rompe aún más y los aceites empiezan a migrar a la superficie. El sonido es más apagado que el del primer crack, pero más rápido y más denso: un chisporroteo fino y continuo en vez de una serie de chasquidos sueltos, más cerca de los cereales en leche.
- [Defectos de tueste](https://gota.cafe/es/aprende/glosario/defectos-de-tueste): Fallos de sabor concretos que vienen de cómo se tostó el café, no del grano verde. Se reconocen por su constancia: todas las bolsas de un tostador que comete el mismo error comparten el mismo defecto, venga el café de donde venga.
- [Defectos del café verde](https://gota.cafe/es/aprende/glosario/defectos-del-cafe-verde): Fallos que ya vienen en el grano sin tostar y que ningún tueste rescata. Los sistemas de clasificación del especialidad existen precisamente para contarlos: tanto el Q-grade como la SCA puntúan un café en parte por cuántos defectos lleva por kilo.
- [Sifón (cafetera de vacío)](https://gota.cafe/es/aprende/glosario/sifon): Una cafetera de dos cámaras que usa la presión del vapor para empujar el agua hacia arriba, hasta el café, y luego el vacío para tirar del café ya preparado hacia abajo a través de un filtro. También se escribe syphon, y en los textos antiguos se la llama cafetera de vacío.
- [Refractómetro](https://gota.cafe/es/aprende/glosario/refractometro): Un aparato de mano que mide el índice de refracción del café preparado — cuánto desvía la luz el líquido — y lo convierte en un porcentaje de TDS. Metes ese TDS, el agua usada y la dosis en una calculadora de extracción y obtienes el rendimiento de extracción: el porcentaje de masa del grano que acabó disuelto en tu taza.
- [Ratio de bypass](https://gota.cafe/es/aprende/glosario/ratio-de-bypass): Ponerle número al bypass: el porcentaje del agua total que no pasó por el lecho de café, ya sea porque bajó pegada al filtro o porque se añadió directamente a la taza servida sin tocar la mezcla. Una preparación con 0 % de bypass hace que cada gota interactúe con el molido. Una con 30 % lleva a la taza un 30 % de agua caliente sin más, que solo diluye el resto.
- [Café de especialidad](https://gota.cafe/es/aprende/glosario/cafe-de-especialidad): Una categoría — no solo una etiqueta de marketing — definida por una puntuación de taza medible. La Specialty Coffee Association fija el umbral: un café que saca 80 o más sobre la escala de cata de 100 puntos puede llamarse de especialidad. Por debajo de 80 es comercial.
- [Tercera ola](https://gota.cafe/es/aprende/glosario/tercera-ola): El movimiento cultural y comercial que recolocó el café de bebida de consumo masivo a producto artesano, arrancando a finales de los noventa y cuajando a lo largo de los 2000. El nombre está tomado de la cultura cervecera y gastronómica, donde cada «ola» describe un giro parecido hacia la procedencia y la calidad.
- [Vertido por pulsos](https://gota.cafe/es/aprende/glosario/vertido-por-pulsos): Una técnica de pour-over en la que repartes el agua total en varios vertidos separados por pausas cortas. El lecho drena parcialmente entre pulso y pulso — el nivel del agua baja hasta más o menos la superficie del slurry — y entonces vuelves a verter. Los formatos habituales: 4 pulsos, 5 pulsos, a veces 6.
- [Vertido continuo](https://gota.cafe/es/aprende/glosario/vertido-continuo): Técnica de pour-over en la que, después del bloom, mantienes un único chorro constante sobre el lecho sin parar hasta alcanzar el peso objetivo. Lo contrario del vertido por pulsos. Dejas que el nivel de agua sobre la mezcla suba y se estabilice, y que todo drene junto al final.
- [Swirl](https://gota.cafe/es/aprende/glosario/swirl): Una técnica de agitación concreta: agarras el dripper (o la jarra) y lo giras con un movimiento circular rápido para redistribuir el slurry sin romper la estructura del lecho. Lo más habitual es hacerlo justo después del bloom o después de cada vertido en una receta por pulsos.
- [Preinfusión](https://gota.cafe/es/aprende/glosario/preinfusion): Una fase corta de contacto con agua antes de que arranque la extracción principal. Se moja el café con una cantidad pequeña de agua y se deja reposar un momento para que absorba, se hinche y suelte CO₂ antes de que llegue el grueso del agua.
- [Puck](https://gota.cafe/es/aprende/glosario/puck): El disco de café agotado que queda en el brewer al terminar. La palabra viene del espresso — donde la pastilla compacta y húmeda con forma de disco de hockey es literalmente el objeto que golpeas contra el cajón — pero hoy se usa también en filtro.
- [Nota de cata](https://gota.cafe/es/aprende/glosario/notas-de-cata): El descriptor corto que aparece en una bolsa de café — «arándano, chocolate negro, azúcar moreno» — y que pretende decirte qué sabores vas a encontrar en la taza. El tostador las escribe a partir de catas de ese lote concreto. Son una predicción, no una garantía, y funcionan mejor como andamio de vocabulario que como carta de sabores.
- [Variedades](https://gota.cafe/es/aprende/glosario/variedades-de-cafe): Las variedades botánicas de Coffea arabica: lo mismo que las variedades de uva para el vino o las de manzana para la sidra. Dos cafés de la misma finca, procesados igual, saben distinto si son variedades distintas. Las bolsas de especialidad suelen imprimirla junto al origen y el proceso.
- [Altitud](https://gota.cafe/es/aprende/glosario/altitud): La altura (en metros sobre el nivel del mar, msnm) a la que se cultivó un café. Las bolsas de especialidad lo imprimen habitualmente —«1.800 msnm», «1.950 msnm»— porque la altitud es uno de los mejores predictores de calidad de taza en el arábica.
- [Actividad de agua](https://gota.cafe/es/aprende/glosario/actividad-de-agua): Una medida del agua disponible dentro del grano de café: el agua lo bastante libre como para participar en reacciones químicas, crecimiento microbiano y pérdida de aroma. Se escribe Aw y va de 0 a 1, donde 1 es agua líquida pura y 0 es sequedad absoluta.
- [Origen único](https://gota.cafe/es/aprende/glosario/origen-unico): Café que viene de un solo sitio identificable. Lo que significa «un solo sitio» varía mucho según quién lo diga:
- [Mezcla (blend)](https://gota.cafe/es/aprende/glosario/blend-mezcla): Café hecho combinando granos de dos o más orígenes, variedades o curvas de tueste en una misma bolsa. Lo contrario del origen único. Bien hecha, una mezcla da una taza más grande que sus partes: dulzor de un componente, cuerpo de otro, luminosidad de un tercero. Mal hecha, es la forma de esconder café malo dentro de uno más interesante.
- [Microlote](https://gota.cafe/es/aprende/glosario/microlote): Un lote pequeño de café procesado por separado dentro de una misma finca — normalmente unos pocos cientos de kilos como mucho — apartado de la producción general porque se espera que puntúe más alto en taza. Los microlotes son la vía por la que un tostador de especialidad accede a lo más distintivo que da una región productora.
- [Dosis](https://gota.cafe/es/aprende/glosario/dosis): La cantidad de café seco —pesada en gramos— que metes en el aparato para una preparación. El punto de partida de toda receta. «Usa una dosis de 15 g» significa que vas a moler 15 gramos de grano antes de que el agua toque nada.
- [Comercio directo](https://gota.cafe/es/aprende/glosario/direct-trade): Modelo de compra en el que un tostador adquiere el café verde directamente al productor —finca, cooperativa o grupo de productores— sin intermediarios del mercado de materias primas fijando precio ni condiciones. El tostador suele visitar la finca, sabe el nombre del productor y negocia un precio atado a la calidad de taza, no a la bolsa de Nueva York.
- [Fair Trade](https://gota.cafe/es/aprende/glosario/comercio-justo): Un sello de certificación que garantiza un precio mínimo para el café verde, esté donde esté la cotización del mercado C. Nació a finales de los ochenta, se formalizó con Fairtrade International en 1997 y hoy asoma en casi cualquier estantería de supermercado con su sello redondo.
- [Descafeinado](https://gota.cafe/es/aprende/glosario/descafeinado): Granos de café a los que se ha retirado entre el 97 y el 99 % de la cafeína antes de tostarlos. El grano sigue sabiendo a café —la mayoría de los compuestos de sabor no son cafeína— pero no te quita el sueño. El descafeinado de especialidad ha mejorado muchísimo en la última década, a medida que mejoraban los procesos.
- [Crema](https://gota.cafe/es/aprende/glosario/crema): La capa de espuma marrón rojiza que corona un espresso recién extraído. Está hecha de CO₂ atrapado dentro de una suspensión coloidal de aceites microscópicos de café, melanoidinas y compuestos disueltos. La crema solo aparece bajo presión: el pour-over y las inmersiones no la producen porque no extraen a nueve bares.
- [Portafiltro](https://gota.cafe/es/aprende/glosario/portafiltro): El portacestas de mango metálico que encaja en el grupo de una máquina de espresso. El barista muele el café dentro de la cesta, lo prensa, bloquea el portafiltro en la máquina y el agua atraviesa el lecho a presión para dar espresso. Sin portafiltro, una máquina de espresso es un hervidor caro.
- [Prensado](https://gota.cafe/es/aprende/glosario/prensado): El gesto de comprimir el café molido dentro del portafiltro hasta dejar un puck plano, nivelado y de densidad uniforme antes de bloquearlo en la máquina. Sin prensar, el lecho tiene huecos de aire y densidad desigual; el agua a presión busca el camino de menor resistencia, canaliza y extrae de forma dispar.
- [Molinillo manual](https://gota.cafe/es/aprende/glosario/molinillo-manual): Un molinillo de café accionado con manivela en lugar de con motor eléctrico. Echas la dosis en la tolva, giras una rueda para fijar el tamaño de molienda, montas la manivela y das vueltas hasta vaciar la cámara. Los molinillos manuales de especialidad usan las mismas muelas cónicas o planas que los eléctricos: no son una concesión en calidad de molienda, solo en velocidad y esfuerzo.
- [Caudal de vertido](https://gota.cafe/es/aprende/glosario/caudal-de-vertido): A qué velocidad sale el agua de tu hervidor, medida en gramos por segundo. Vierte 150 g de agua en 30 segundos y estás vertiendo a 5 g/s. Es la variable que casi nadie mide en casa y que casi todos los competidores ensayan.
- [Arábica](https://gota.cafe/es/aprende/glosario/arabica): Coffea arabica, la especie que hay detrás de prácticamente todo el café de especialidad. Cuando una bolsa te da origen, finca, altitud y variedad, está hablando de arábica: se da tan por hecho que casi ninguna bolsa de especialidad se molesta en imprimirlo.
- [Robusta](https://gota.cafe/es/aprende/glosario/robusta): Coffea canephora, la otra especie que la gente bebe de verdad, y aproximadamente el 40 % de la producción mundial. Crece a baja altitud, aguanta calor y enfermedades que matarían al arábica, rinde más por árbol y cuesta mucho menos. Vietnam es el mayor productor del planeta gracias a él.

## 学ぶ (日本語)

### [豆](https://gota.cafe/ja/learn/bean)

1杯の半分は、挽く前にもう決まっています。産地、精製、焙煎、焙煎からの日数——どれも器具の前では動きません。袋がすでに教えてくれていることを読めるようになれば、生豆の時点で決まっていたことを技術のせいにしなくて済みます。

- [産地](https://gota.cafe/ja/learn/bean/origin): どこで育ったかは、ほかのほとんどの要素よりカップを大きく決めます。土壌、標高、気候、品種が、木が地面で過ごす年月のあいだ互いに作用し合います。チェリーが摘まれたあとは、精製も焙煎も抽出も、すでにそこにあるものを加工するだけです。もともと持っていない果実味を、あとから注ぎ足すことはできません。
- [精製](https://gota.cafe/ja/learn/bean/processing): コーヒーはチェリーとして実ります。あなたが淹れている豆は、その種子です。精製とは、チェリーを摘んでから出荷できる乾いた生豆になるまでのあいだに起きるすべてで、風味を決める要素としては産地に次いで大きなものです。同じ農園の豆でも、精製が違えば別のコーヒーの味になります。
- [コーヒーはどう焙煎されるか](https://gota.cafe/ja/learn/bean/roasting): 焙煎とは、緑色の種子をコーヒーの味がするものに変える化学です。生豆は密度が高く、青臭く、すっぱい。まともな意味では飲めません。適切な時間だけ熱を加えることで、それが棚に並ぶ、香り高く茶色い、抽出できるものに変わります。仕上がった一杯で感じるもののほとんどは、豆が焙煎機のなかで過ごした8分から15分のあいだに生まれたか、そこで形を与えられたものです。
- [焙煎度](https://gota.cafe/ja/learn/bean/roast-levels): 焙煎とは、熱を時間ぶんだけ加えることです。生豆は味気なく密度が高い状態で入り、コーヒーになって出てきます。焙煎士がどこで火を止めるか——色、時間、豆の内部温度で測られます——が、産地の個性がどれだけ生き残り、「焙煎の味」がどれだけ前に出るかを決めます。
- [鮮度と保存](https://gota.cafe/ja/learn/bean/freshness): 袋に印刷されている数字のなかで、いちばん役に立つのは焙煎日です。コーヒーの味は、最初のひと月でその一生のどの時期より大きく動きます。焼きたてを買い、正しく置いておくこと。これがいちばん安上がりな一段です。

### [基本](https://gota.cafe/ja/learn/foundations)

挽き目、湯温、比率、蒸らし、注ぎ、時間、味わい。7本のレバーで1杯が決まり、そこに、それを動かす器具が加わります。あなたが見ているレシピはどれも、誰かがこのレバーをどこに置いたかを写した一枚の写真にすぎません。それぞれが味をどう動かすかがわかれば、レシピを探し回る側から、レシピを調整する側に移れます。

- [ドリップコーヒーの美味しい淹れ方](https://gota.cafe/ja/learn/foundations/filter-coffee): ドリップコーヒーは、いくつかの変数を揃え、最後は味を手がかりに調整すれば、安定して美味しく淹れられます。ここでは、信頼できる基本レシピをひとつ示し、それぞれの選択が味をどう変えるのか、次の一杯を直すには何を調整すればよいのかを解説します。一度にすべてを変える必要はありません。
- [挽き目](https://gota.cafe/ja/learn/foundations/grind): 最初のレバーであり、いちばん大きなレバーです。湯温よりも、比率よりも、注ぎ方よりも先に、挽き目が「湯が粉床からどれだけ速く味を引き出せるか」を決めます。ここを動かせば、ほかのすべてが後からついてきます。
- [湯温](https://gota.cafe/ja/learn/foundations/temperature): 湯が熱いほど、味は速く引き出されます。原則はそれだけです。あとはすべて、袋に入っている豆に温度を合わせる作業です。
- [コーヒーと湯の比率](https://gota.cafe/ja/learn/foundations/ratio): 比率とは2つの数字、つまりコーヒーの量と湯の量です。1:16は「コーヒー1gに対して湯16g」と読みます。右の数字が小さいほど濃くなります。
- [蒸らし](https://gota.cafe/ja/learn/foundations/bloom): 焙煎したてのコーヒーは、焙煎で生まれた CO₂ を抱えています。いきなり全量を注ぐと、このガスが湯を押しのけ、抽出はまだらになります。蒸らしは、本番が始まる前にガスを逃がしておくための、小さな最初の一投です。
- [注ぎ方](https://gota.cafe/ja/learn/foundations/pour): 湯がどう粉床に入るかで、レシピの半分は決まります。同じ豆、同じ挽き目、同じ比率でも、注ぎ方を3通り変えれば3通りのカップになります。
- [抽出の4つの局面](https://gota.cafe/ja/learn/foundations/time): ハンドドリップはどれも、毎回同じ順番で並んだ4つの局面でできています。それぞれの局面が何をしているかがわかると、レシピをなぞっている状態から、目の前で起きていることを読んでいる状態に変わります。
- [抽出器具の3系統](https://gota.cafe/ja/learn/foundations/equipment): 抽出器具は、湯と粉の出会わせ方で3つの系統に分かれます。系統ごとに性格があります。自分がどの系統を使っているかがわかれば、どんなカップになるかも、どんな失敗をしやすいかも見当がつきます。
- [カップを読む](https://gota.cafe/ja/learn/foundations/tasting): あなたの舌は、これから先も手に入るなかでいちばん正確な診断装置です。難しいのは味わうことではなく、味わったものに名前をつけること、そして次にどのレバーを動かすかを知ることです。

### [淹れ方](https://gota.cafe/ja/learn/methods)

抽出器具は道具というより制約です。V60 は流れを操る人に応え、フレンチプレスは待てる人に応え、エアロプレスは容量を諦める代わりにすべての変数の手綱を握らせます。選ぶ基準は、その器具が何を味わいやすくしてくれるか——透明感、重み、質感——であって、棚に並べたときの見栄えではありません。

- [透過式と浸漬式](https://gota.cafe/ja/learn/methods/filter-vs-immersion): 抽出器具はどれも、一本の線のどちらか側に立っています。透過式（V60、カリタ、ケメックス、Origami）は、お湯を粉床の中を通り抜けさせます。浸漬式（フレンチプレス、クレバー、コールドブリュー）は、お湯を粉と一緒に置いておいてから落とします。エアロプレスは使い方次第でどちらにもなるハイブリッドです。
- [V60](https://gota.cafe/ja/learn/methods/v60): ハリオの円錐ドリッパーは現代のコーヒーでもっとも真似された設計で、それには理由があります。60度の円錐、深いリブ、そして大きな穴がひとつ。合わせると、流れをまったく制限しない器具になります。お湯をせき止めているのは器具ではなく粉のほうです。だから本当の変数は、挽き目とあなたの注ぎだけになります。
- [カリタウェーブ](https://gota.cafe/ja/learn/methods/kalita): V60 が深い円錐と自由な出口を与えるのに対して、カリタウェーブは正反対のことをします。平らな粉床、三つの小さな穴、そして壁から自立するウェーブ形のペーパー。この器具はわざと流れを抑えます。主導権を粉と器具で分け合う設計です。
- [ケメックス](https://gota.cafe/ja/learn/methods/chemex): ケメックスといえば砂時計型のシルエットですが、本当の個性はペーパーのほうにあります。専用のボンデッドフィルターは一般的なドリップ用より20〜30%厚く、油分と微粉を多く捕らえ、流速をはっきり落とします。器具は器で、仕事をしているのはフィルターです。
- [Origami](https://gota.cafe/ja/learn/methods/origami): Origami ドリッパーは、20本の縦のリブを持つ折り紙のような陶器の円錐で、V60 の円錐ペーパーとカリタウェーブの平底ペーパーのどちらも受け入れます。一台で二つの形状——競技に出るバリスタが繰り返しこれに行き着く理由です。
- [エアロプレス](https://gota.cafe/ja/learn/methods/aeropress): エアロプレスはプラスチックの筒とプランジャー、そして紙フィルターだけでできています。2005年に旅行用として売り出され、旅に持ち出す気などない人たちの間であっという間に広まりました。面白いのは、これが透過式と浸漬式の境界線をまたいでいる点です。フィルターとキャップで底が塞がっているあいだは浸漬式の器具ですが、押し始めた瞬間にお湯と粉が一気に切り離されます。受け入れる挽き目の幅は驚くほど広く、出てくるのはクリーンでいてボディのある一杯です。
- [クレバーとスイッチ](https://gota.cafe/ja/learn/methods/clever-switch): どちらも同じ問いに答えた器具です。「フレンチプレスのように浸けておいて、それを紙で漉せたらどうなるか」。クレバードリッパーは底に重力式のバルブがあり、カップに載せるとカップがバルブを押し上げて開きます。ハリオのスイッチは、手動バルブの付いた V60 です。発想は同じで、開ける仕組みだけが違います。
- [コールドブリュー](https://gota.cafe/ja/learn/methods/cold-brew): コールドブリューは、フィルターコーヒーのいちばんのんびりした親戚です。容器に粉と冷たい（あるいは常温の）水を入れ、12〜24時間放っておいて、漉す。火も、注ぎも、段取りもありません。抽出のレバーは温度ではなく時間になります。
- [フレンチプレス](https://gota.cafe/ja/learn/methods/french-press): フレンチプレスは浸漬という考えのいちばん素直な形です。粉、お湯、金属メッシュ、そして時間。メッシュはおよそ150ミクロンより大きいものを止め、それより小さいもの——微粉と油分——はカップまで通します。この設計上のたった一点が、フレンチプレスの性格を決めています。
- [モカポット](https://gota.cafe/ja/learn/methods/moka-pot): Bialetti がモカポットの特許を取ったのは1933年で、以来かたちはほとんど変わっていません。下部のタンクに水、バスケットに粉、上部のチャンバーに抽出液。コンロで下を熱すると、水温の上昇とともに下部の圧力が高まり、蒸気圧が熱いお湯をバスケットから上へ押し上げます。直火の加圧抽出器であって、エスプレッソではありません。圧力はせいぜい1.5気圧、エスプレッソマシンは9気圧です。
- [急冷式アイスコーヒー](https://gota.cafe/ja/learn/methods/japanese-iced): 質の高い冷たいコーヒーにいちばん早く辿り着く道は、いちばん直感に反する道でもあります。熱い V60 を氷の上に直接落とすのです。喫茶店がアイスコーヒーで受け継いできたやり方で、抽出用のお湯の一部をサーバーに置いた氷に置き換えます。抽出液はいつも通り粉床を通って落ち、氷に触れた瞬間に冷える——揮発しやすい香りが逃げる前に、カップの中へ閉じ込められます。
- [サイフォン](https://gota.cafe/ja/learn/methods/siphon): ガラスのフラスコが二つ、熱源がひとつ、そして真空。蒸気圧がお湯を上のロートへ押し上げ、コーヒーは完全に浸かったまま浸漬し、火を外すとフィルターを通って引き戻される。コーヒーの器具でいちばん見世物めいていて、それゆえに見世物だと切り捨てられがちですが、これは惜しい話です。この一杯は、ほかのやり方ではなかなか出せません。

### [テクニック](https://gota.cafe/ja/learn/techniques)

レシピは何をするかを教え、テクニックはどうするかを決めます。お湯がどこに落ちるか、どのくらいの速さで落ちるか、スラリーをどれだけ静かに保つか、ケトルに何が入っているか——同じ数字でも、手が違えば別のコーヒーになります。10gの新しい機材より、10gの注意のほうが効きます。

- [注ぎのパターン](https://gota.cafe/ja/learn/techniques/pour-patterns): 注ぎの技術が既定のやり方と、それを崩していい場面を教えてくれました。この記事が扱うのは、その先で見落とされがちなこと——注ぎは実は二つの判断だということです。
- [蒸らしの組み立て方](https://gota.cafe/ja/learn/techniques/bloom-strategies): 蒸らしは、基礎がレシピと出会う場所です。基礎編がなぜを教えてくれたので、ここではどれだけとどうやってを扱います。
- [撹拌](https://gota.cafe/ja/learn/techniques/agitation): 撹拌とは、お湯を粉の上に置くのではなく粉のあいだを動かす行為すべてを指します。ハンドドリップでいちばん語られないレバーであり、いちばん簡単に使いすぎるレバーでもあります。
- [落ちきり](https://gota.cafe/ja/learn/techniques/drawdown): 落ちきりとは、最後の注ぎを終えてから、お湯を足さないまま粉床から水が抜けていく時間のことです。診断のほとんどはここで起きます。粉床はあなたの注ぎが何をしたかを見せ、時間は挽き目が合っているかを教えてくれます。
- [水とミネラル](https://gota.cafe/ja/learn/techniques/water-minerality): コーヒーの98〜99%は水です。水が抱えているものは、そのままコーヒーに出ます。家で淹れる人の多くはグラインダーに何万円もかけて、水には何十円しかかけません。順序が逆です。
- [飲み直す](https://gota.cafe/ja/learn/techniques/retasting): 多くの人は豆を一度飲み、それがどういう豆かを決めて、二度と戻りません。そうやって舌は固まっていきます。飲み直すこと——同じ豆に一週間のうちで二度、三度戻ること——が、その豆を本当に知る方法です。
- [レシピを増減させる](https://gota.cafe/ja/learn/techniques/scaling): 1杯でうまくいくレシピが、2杯でもうまくいくとはかぎりません。計算のうえでは通るはずです——粉を2倍、お湯を2倍、比率は同じ。それでも一杯は通らないと言い、そこには理由があります。
- [チャネリング](https://gota.cafe/ja/learn/techniques/channeling): チャネリングとは、お湯が粉床の中に一本の道を見つけ、それを使ってコーヒーの大半を素通りしてしまうことです。一杯は空洞めいて酸っぱく、抽出が足りない味になります。それでいて粉床は、ちゃんと淹れたように見える。時間だけは正しく見えることが多いので、ハンドドリップでいちばん診断しにくい問題です。

### [カッピング](https://gota.cafe/ja/learn/cupping)

うまく淹れるためにカッピングをするのではありません。正直に味わうためにします。同じ挽き目、同じボウル、同じ4分の浸漬を、毎回。器具のごまかしを剥ぎ取ってはじめて、そのコーヒーの素顔が見えます。隣に並べて、このロットと先週のロットを。

- [カッピングは何のためにあるか](https://gota.cafe/ja/learn/cupping/intro): カッピングは、スペシャルティコーヒーの業界がコーヒーを評価するために使う、標準化された味わい方です。1990年代に Specialty Coffee Association が手順を定め、シングルオリジンの袋に印刷された点数も、生豆の買い付けの判断も、競技会の順位も、すべてこの方法の上に成り立っています。このアプリにある他の淹れ方と違って、カッピングはおいしい一杯を作るためのものではありません。「比較できる」一杯を作るためのものです。
- [SCA プロトコル](https://gota.cafe/ja/learn/cupping/sca-protocol): スペシャルティコーヒー協会のカッピングプロトコルは、コーヒー評価の共通語です。2000年代前半に公開され、2024年11月に CVA 2024 が取って代わるまで（次の記事で扱います）、あらゆるカッピングスコア、Q グレーダー試験、競技会の土台でした。それでも2004年版は現役です。今のロースターの大半がこれで訓練を受けていますし、引用として目にするのもまだこちらです。
- [CVA 2024 規格](https://gota.cafe/ja/learn/cupping/cva-2024): 2024年11月、SCA は2004年から使ってきたカッピングプロトコルを Coffee Value Assessment（CVA） に置き換えました。規格番号は 102-2024。カッピングにとって20年ぶりの大きな変更です。手を動かす部分はほとんど変わりません。変わったのは、どう採点するか、そしてその点数が何を意味するかです。
- [家でカッピングする](https://gota.cafe/ja/learn/cupping/at-home): カッピングに Q グレーダーの資格は要りません。ボウル3つとキッチンスケールがあれば、なんとなく淹れ続けた1年より多くのことが一日の午後で分かります。目的は点をつけることではなく、比べることです。
- [トライアングルテスト](https://gota.cafe/ja/learn/cupping/triangle-test): トライアングルテストは識別の訓練です。同じボウルを3つ用意し、2つには片方のコーヒー、1つにはもう片方を入れて、どれがどれか分からない状態で出す。テイスターの仕事は、違う1つを当てること。好みも点数も関係ありません。問いはひとつだけです。この2つを、あなたは本当に区別できているのか。
- [TDS の目標値を狙う](https://gota.cafe/ja/learn/cupping/tds-target): 屈折計を手に入れると、カッピングは感覚だけのものではなくなります。液体の濃度（TDS、総溶解固形分）を実測し、そこから逆算して収率を出せるからです。この分野でいちばん引用される基準が Barista Hustle のプロトコルで、粉 11g／湯 200ml 固定、注湯から8分後に TDS 1.4% を狙います。

### [用語集](https://gota.cafe/ja/learn/glossary)

スペシャルティコーヒーが実際に使っている言葉を集めました。1語につき1ページ、短く。意味は何か、どこで出てくるのか、そしてカップの何が変わるのか。長い論考はありません。1本の記事が必要な語は別のセクションに置いて、ここからは指し示すだけにしてあります。

- [渋み（アストリンジェンシー）](https://gota.cafe/ja/learn/glossary/astringency): 舌と頬の内側が乾いてすぼまる感覚。渋柿や濃く出しすぎた紅茶が残していくあれです。苦みでもなければ酸でもありません。味ではなく触覚の欠点で、ポリフェノールが唾液のタンパク質と結合することで起きます。
- [バイパス](https://gota.cafe/ja/learn/glossary/bypass): 粉床を通らずにカップへ届いてしまう湯のこと。ハンドドリップなら、ドリッパーの壁に当ててしまった湯がペーパーを伝ってまっすぐ落ち、スラリーに触れないまま、抽出済みのコーヒーを薄めていく——あれです。
- [スラリー](https://gota.cafe/ja/learn/glossary/slurry): ハンドドリップの最中、器具のなかにある湯と粉が混ざった状態のことです。乾いた粉でもなく、フィルターの下に落ちた液体でもない、濁ってうごめく途中経過。
- [グースネックケトル](https://gota.cafe/ja/learn/glossary/gooseneck): 長く細い S 字の注ぎ口を持つケトルです。狙ったところへ、細くコントロールされた湯を落とせます。名前は鳥から来ていて、注ぎ口が本体から立ち上がり、前へ曲がり、鵞鳥の首のように細くなっていきます。
- [WDT（ワイス・ディストリビューション・テクニック）](https://gota.cafe/ja/learn/glossary/wdt): 湯を当てる前に、細い道具——針、細いワイヤー、伸ばしたゼムクリップ——で乾いた粉床をかき混ぜ、ダマをほぐす下準備です。ポルタフィルターのなかの分配ムラを直す方法として広めた、エスプレッソ愛好家 John Weiss の名前が付いています。
- [抽出](https://gota.cafe/ja/learn/glossary/extraction): 挽いたコーヒーから成分を湯に溶かし出すこと。焙煎した豆はおよそ 30% が可溶で、これが理論上の上限です。ここまで引ききると、あとに残るのは乾いたセルロースだけになります。スペシャルティのフィルター抽出が狙うのは、そのうち実際に引き出す量が18〜22% の範囲。カップが整うのがこの窓です。
- [濃さ](https://gota.cafe/ja/learn/glossary/strength): 抽出したコーヒーがどれだけ濃いか。数字としては TDS（総溶解固形分）、液体1g あたりに溶けているコーヒーの質量の割合で表されます。ペーパードリップのふつうの一杯は 1.20%から1.50% に収まります。エスプレッソは8〜12%の世界です。
- [TDS（総溶解固形分）](https://gota.cafe/ja/learn/glossary/tds): 抽出したカップの液体1g あたりに溶けている、コーヒーの質量の割合です。TDS が 1.30% なら、液体100g あたり1.3g のコーヒー成分が溶けているということ。舌が「濃さ」と呼んでいるものを、数値にした値です。
- [浸漬式抽出](https://gota.cafe/ja/learn/glossary/immersion): 粉が湯に 完全に浸かった まま決められた時間を過ごし、そのあとで液体と粉を分ける淹れ方です。湯が粉床を通り抜け続ける透過式の対極にあります。
- [透過式抽出](https://gota.cafe/ja/learn/glossary/percolation): 湯が粉床を 通り抜け ながら、ほぼそのまま抽出液として出ていく淹れ方です。ハンドドリップはすべて透過式です。V60、Chemex、カリタ、Origami、Orea、Tricolate。エスプレッソも透過式で、ただし9気圧がかかっているだけです。
- [濁り](https://gota.cafe/ja/learn/glossary/muddying): 過抽出のなかでも、カップが輪郭を失い、重く、鈍く、のっぺりする症状です。酸が潰れ、上に乗っているはずの香りが黙り、残るのは重たい焙煎香と段ボールのような後味。豆が、その豆らしい音を立てなくなります。
- [微粉](https://gota.cafe/ja/learn/glossary/fines): コーヒーを挽いたときに出るいちばん細かい粒子で、目安は100ミクロン以下です。どれだけ優れたグラインダーでも微粉は出ます。問いは「あるかないか」ではなく、どれだけ出て、粉床のなかにどう散らばっているかです。
- [ボルダー（粗大粒子）](https://gota.cafe/ja/learn/glossary/boulders): 粉床のなかでいちばん大きい粒子。刃で最後まで砕ききれなかった塊に付いた、正式ではない呼び名です。微粉の反対側。家庭用のグラインダーならたいてい肉眼で見えます。中くらいの粒に混じって、砂利のような粒がちらほら。
- [刃（バー）](https://gota.cafe/ja/learn/glossary/burrs): グラインダーの内部で豆を目標の粒度に砕く、2枚の刃。互いにごく近い距離で向き合い、その隙間はミリの何分の一という精度で調整されます。豆はその隙間を通ってはじめて、反対側から粉として出てきます。
- [ガス抜け（ディガッシング）](https://gota.cafe/ja/learn/glossary/degassing): 焙煎した豆のなかに閉じ込められた CO₂ が抜けていくこと。焙煎はメイラード反応の副産物としてガスを生み、そのガスは焙煎後の数日から数週間をかけて、豆の細胞構造をくぐって少しずつ外へ出ていきます。袋のなかで待っているあいだ、コーヒーはずっとガスを抜き続けています。
- [焙煎後日数](https://gota.cafe/ja/learn/glossary/off-roast): その豆が焼かれてから何日経ったか、という数字です。スペシャルティの袋には賞味期限ではなく焙煎日が印字されていることが多く、「焙煎後14日」なら、ちょうど2週間前に焼かれた豆ということになります。
- [クリーンさ（クラリティ）](https://gota.cafe/ja/learn/glossary/clarity): 個々の味がどれだけはっきりと分かれて立ち上がってくるか。それを指すカップの属性です。クリーンなカップでは、柑橘と花と麦芽と余韻を、それぞれ別のものとして味わえます。全部が溶け合った茶色い塊ではなく。濁りの反対側にある言葉です。
- [ボディ](https://gota.cafe/ja/learn/glossary/body): 口のなかで感じるコーヒーの重さ。無脂肪乳のようなカップと、生クリームのようなカップを分けているものです。ボディは味とも濃さとも独立しています。濃くて軽いカップも、薄くて重いカップもあり得ます。
- [酸（アシディティ）](https://gota.cafe/ja/learn/glossary/acidity): 唾が湧いてくる、明るく生きた質感。青りんご、柑橘、きりっとした白ワインの酸に近いものです。スペシャルティコーヒーにおいて、酸は欠点ではなく美点です。生きているカップと、のっぺりしたカップを分けているのがこれです。
- [1ハゼ](https://gota.cafe/ja/learn/glossary/first-crack): 焙煎の途中、豆の内部の水分が一気に水蒸気へ変わり、外へ逃げ出しながら組織を割るときに鳴る音です。乾いた、はっきりした破裂音。ポップコーンにたとえるのは焙煎士の常套句ですが、これはよく当たっています。豆と焙煎機にもよりますが、豆温で 196〜205 °C あたりで起こります。
- [2ハゼ](https://gota.cafe/ja/learn/glossary/second-crack): 焙煎中に起こる二度目の破裂音です。豆温でおよそ 224〜230 °C、豆のセルロース構造がさらに壊れ、油分が表面へ移動しはじめるときに鳴ります。音は1ハゼより小さいのに、速く、密です。はっきりした一発ずつではなく、細かく連続したパチパチという音で、牛乳をかけたシリアルに近い。
- [焙煎の欠点](https://gota.cafe/ja/learn/glossary/roast-defects): 生豆ではなく、焼き方から来る味の欠陥です。見分ける手がかりは一貫性で、同じ間違いをしているロースターの豆は、産地が何であれ同じ欠点を共有します。
- [生豆の欠点](https://gota.cafe/ja/learn/glossary/green-defects): 焙煎前の生豆がすでに抱えている欠陥で、どんな焙煎をしても救えません。スペシャルティの格付けは、まさにこれを数えるために存在します。Q グレードも SCA も、1kg あたりに欠点豆がどれだけ少ないかを評価の一部にしています。
- [サイフォン（バキュームポット）](https://gota.cafe/ja/learn/glossary/siphon): 二つのチャンバーを持つ器具です。加熱による蒸気圧で湯を上のチャンバーの粉へ押し上げ、そのあと生じる負圧で、抽出液をフィルター越しに下へ引き戻します。syphon と綴られることもあり、古い文献では真空式、バキュームポットと呼ばれます。
- [屈折計](https://gota.cafe/ja/learn/glossary/refractometer): 抽出したコーヒーの屈折率、つまり液体がどれだけ光を曲げるかを測り、それを TDS のパーセンテージへ換算する手のひらサイズの機械です。TDS と、使った湯量と、粉量を抽出計算に入れれば 収率、豆の質量のうち何パーセントが実際にカップへ溶け出したかが出ます。
- [バイパス率](https://gota.cafe/ja/learn/glossary/bypass-ratio): バイパスに数字を与えたもの。全湯量のうち、粉床を通らなかった湯の割合です。フィルターの脇を伝って落ちた湯や、出来上がったカップに直接足した湯——スラリーに一度も触れていない湯のこと。バイパス 0% の抽出は、すべての一滴が粉と関わっています。バイパス 30% の抽出では、湯の 30% がただの熱湯としてカップに着き、残りを薄めます。
- [スペシャルティコーヒー](https://gota.cafe/ja/learn/glossary/specialty-coffee): 売り文句ではなく、測れるカップの点数で定義されたカテゴリーです。基準を決めているのは Specialty Coffee Association で、100点満点のカッピング評価で 80点以上 なら、スペシャルティを名乗れます。80点未満はコマーシャルです。
- [サードウェーブコーヒー](https://gota.cafe/ja/learn/glossary/third-wave): コーヒーをコモディティの飲み物から手仕事のプロダクトへ位置づけ直した、文化的かつ商業的な運動です。おおむね1990年代後半に始まり、2000年代を通じて形になりました。名前はビールや食の文化から借りたもので、そこでも「ウェーブ」は、産地と品質へ向かう同じ種類の転換を指します。
- [分割注湯](https://gota.cafe/ja/learn/glossary/pulse-pour): 総湯量を複数回に分け、あいだに短い休みを挟んで注ぐハンドドリップの技法です。各回のあいだに粉床をある程度落としきり、水位がスラリーの表面あたりまで下がったら、また注ぎます。よくある構成は4投、5投、ときに6投です。
- [連続注ぎ](https://gota.cafe/ja/learn/glossary/continuous-pour): 蒸らしのあと、目標の湯量に達するまで一度も止めずに、一本の安定した流れを粉床に注ぎ続けるやり方。パルス注ぎの反対です。スラリーの上の水位は上がるに任せて安定させ、最後にまとめて落としきります。
- [スワリング](https://gota.cafe/ja/learn/glossary/swirl): 器具（またはサーバー）をつかんで素早く円を描くように回し、粉床の構造を壊さずにスラリーをならす撹拌の技法です。蒸らしの直後や、分割注湯の各投のあとに使うのが定番です。
- [プレインフュージョン](https://gota.cafe/ja/learn/glossary/pre-infusion): 本抽出が始まる前に置く、短い最初の接触です。少量の湯で粉を湿らせ、しばらく待つあいだに、粉が水を吸い、膨らみ、CO₂ を出します。そのあとで本体の湯が入ります。
- [パック](https://gota.cafe/ja/learn/glossary/puck): 抽出が終わったあと、器具のなかに残る粉の円盤です。言葉の出どころはエスプレッソで、ポルタフィルターから叩き出す、押し固められて濡れたホッケーのパックそのものの塊を指していました。いまではペーパードリップでも使われます。
- [テイスティングノート](https://gota.cafe/ja/learn/glossary/tasting-note): コーヒーの袋に短く書かれた「ブルーベリー、ダークチョコレート、黒糖」のような記述で、そのカップに何が見つかるはずかを伝えるものです。ロースターがそのロットをカッピングして書きます。これは 予測 であって保証ではありませんし、味のメニューというより、味を語るための足場として読むほうがうまくいきます。
- [品種](https://gota.cafe/ja/learn/glossary/varietals): アラビカ種 の植物学上の変種のことです。ワインのブドウ品種、シードルのリンゴ品種と同じ関係にあります。同じ農園で同じ精製をしたコーヒーでも、品種が違えば味は違います。スペシャルティの袋には、産地と精製に並べて品種が書かれていることが多くあります。
- [標高](https://gota.cafe/ja/learn/glossary/elevation): そのコーヒーが育った海抜（メートル、MASL）。スペシャルティの袋には「1,800 MASL」「1,950 MASL」といった数字がふつうに印刷されています。アラビカにおいて、標高はカップの質を予測する最も強い手がかりのひとつだからです。
- [水分活性](https://gota.cafe/ja/learn/glossary/water-activity): コーヒー豆のなかにある 使える 水の量を示す指標です。化学反応、微生物の増殖、香りの散逸に参加できるほど自由な水のことを指します。Aw と書き、0から1の尺度で、1が純粋な液体の水、0がからからの状態です。
- [シングルオリジン](https://gota.cafe/ja/learn/glossary/single-origin): 出どころが特定できる、ひとつの場所のコーヒーです。「ひとつの場所」の解像度は、使われ方によって変わります。
- [ブレンド](https://gota.cafe/ja/learn/glossary/blend): 2つ以上の産地・品種・焙煎プロファイルの豆を、ひとつの袋にまとめたコーヒー。シングルオリジンの反対です。うまくやれば、部分の総和より大きいカップになります。ある豆から甘さを、別の豆からボディを、3つめから明るさを。下手にやれば、質の低いコーヒーを面白いコーヒーの陰に隠す手口になります。
- [マイクロロット](https://gota.cafe/ja/learn/glossary/microlot): 単一の農園から出る、小さく、別々に精製されたロットです。多くても数百キロ程度。カップの評価が高く出ると見込まれるからこそ、農園の大きな生産から切り離されています。産地がいちばん個性的なコーヒーをスペシャルティのロースターへ届ける経路が、このマイクロロットです。
- [粉量（ドース）](https://gota.cafe/ja/learn/glossary/dose): 1回の抽出のために器具へ入れる、乾いたコーヒーの量。グラムで量ります。すべてのレシピの出発点です。「粉量 15g」と書いてあれば、湯が何かに触れる前に 15g の豆を挽くという意味です。
- [ダイレクトトレード](https://gota.cafe/ja/learn/glossary/direct-trade): ロースターが生豆を生産者から直接買う調達のかたち。相手は農園、協同組合、生産者グループで、あいだに価格や条件を決める商品市場の仲介者が入りません。ロースターはたいてい現地を訪ね、生産者の名前を知っていて、C 相場ではなくカップの質に紐づいた価格を交渉します。
- [フェアトレード](https://gota.cafe/ja/learn/glossary/fair-trade): 生豆に最低価格を保証する認証制度です。C 相場（コーヒーの先物価格）がどこまで下がっても、その下限を割る値段では取引されません。1980年代後半に生まれ、1997年に Fairtrade International が制度として整え、いまではスーパーの棚に並ぶ多くの袋に、あの丸いフェアトレード・マークが付いています。
- [デカフェ（カフェインレスコーヒー）](https://gota.cafe/ja/learn/glossary/decaf): 焙煎前にカフェインを 97〜99% ほど取り除いた豆。味はちゃんとコーヒーです（風味成分の大半はカフェインではありません）。それでいて夜に効きません。カフェイン除去の技術が進んだこの10年で、スペシャルティのデカフェは劇的によくなりました。
- [クレマ](https://gota.cafe/ja/learn/glossary/crema): 抽出したてのエスプレッソの上に乗る、赤褐色の泡の層。微細なコーヒーオイル、メラノイジン、溶解成分のコロイド懸濁のなかに CO₂ が閉じ込められたものです。クレマは圧力がなければ生まれません。ハンドドリップや浸漬式にクレマが出ないのは、9気圧で抽出していないからです。
- [ポルタフィルター](https://gota.cafe/ja/learn/glossary/portafilter): エスプレッソマシンのグループヘッドに装着する、金属の取っ手が付いたバスケットホルダーです。バスケットに粉を挽き入れ、タンピングし、マシンにはめ込み、圧力をかけた湯を通してエスプレッソにします。ポルタフィルターがなければ、エスプレッソマシンはただの湯沸かし器です。
- [タンピング](https://gota.cafe/ja/learn/glossary/tamping): エスプレッソのポルタフィルターに入れた粉を、平らで、水平で、均一な密度のパックになるまで押し固める動作です。マシンに装着する前に行います。タンピングをしなければ、粉床には空隙と密度のムラが残り、加圧された湯はいちばん抵抗の小さい道を見つけ、そこを突き抜けて、抽出がばらつきます。
- [手挽きミル（手動グラインダー）](https://gota.cafe/ja/learn/glossary/hand-grinder): モーターではなく手回しのクランクで挽くグラインダーです。ホッパーに豆を入れ、ダイヤルで挽き目を決め、ハンドルを付けて、中が空になるまで回す。スペシャルティ向けの手挽きミルは電動と同じコニカル刃やフラット刃を使っていて、挽きの質で妥協しているわけではありません。妥協しているのは速さと労力です。
- [注湯速度](https://gota.cafe/ja/learn/glossary/flow-rate): ケトルから湯が出ていく速さを、1秒あたりのグラム数で表したものです。150g の湯を30秒かけて注いだなら、およそ5g/s。家庭ではまず測られず、競技会の選手は必ず練習で作り込む変数です。
- [アラビカ](https://gota.cafe/ja/learn/glossary/arabica): Coffea arabica。スペシャルティコーヒーのほぼすべてがこの種です。袋に産地、農園、標高、品種が並んでいるなら、それはアラビカの話をしています。あまりに当たり前なので、スペシャルティの袋はわざわざ種名を刷りません。
- [ロブスタ](https://gota.cafe/ja/learn/glossary/robusta): Coffea canephora。人が実際に飲んでいるもうひとつの種で、世界の生産量のおよそ 40% を占めます。低地で育ち、アラビカ なら枯れる暑さと病気に耐え、1本あたりの収量が多く、値段はずっと安い。ベトナムが世界最大の生産国なのは、この種のおかげです。

## Aprender (Português)

### [O grão](https://gota.cafe/pt/aprender/grao)

Toda xícara está meio decidida antes de você moer. Origem, processo, torra, dias desde a torra — nada disso se resolve no aparelho. Aprenda a ler o que o pacote já conta e você para de culpar a técnica pelo que o grão verde sempre ia fazer.

- [Origem](https://gota.cafe/pt/aprender/grao/origem-do-cafe): Onde o café cresceu molda a xícara mais do que quase qualquer outra coisa. Solo, altitude, clima e variedade interagem durante os anos que o pé passa no chão. Depois que a cereja é colhida, o resto da cadeia (processo, torra, preparo) só modifica o que já está lá. Não dá para colocar fruta num café que não foi cultivado para tê-la.
- [Processo](https://gota.cafe/pt/aprender/grao/processamento-do-cafe): O café nasce como cereja. O grão que você prepara é a semente. Processo é tudo o que acontece entre colher a cereja e ter um grão verde seco pronto para embarcar — e é a segunda maior decisão de sabor, depois da origem. Dois cafés da mesma fazenda com processos diferentes têm gosto de dois cafés.
- [Como o café é torrado](https://gota.cafe/pt/aprender/grao/torra-do-cafe): Torra é a química que transforma uma semente verde em algo com gosto de café. O grão verde é denso, vegetal e azedo — indefensável como bebida. Calor aplicado pelo tempo certo o converte na coisa aromática, marrom e preparável que está na prateleira. Quase tudo o que você sente numa xícara pronta foi criado ou moldado durante os oito a quinze minutos que o grão passou dentro do torrador.
- [Níveis de torra](https://gota.cafe/pt/aprender/grao/niveis-de-torra): Torrar é calor aplicado por um tempo. O grão verde entra sem gosto e denso; sai café. Onde o torrador interrompe o processo — medido em cor, tempo e temperatura interna do grão — decide quanto do caráter de origem sobrevive e quanto o caráter de "café torrado" toma conta.
- [Frescor e armazenamento](https://gota.cafe/pt/aprender/grao/frescor-do-cafe): A data de torra é o número mais útil impresso no pacote. O sabor de um café muda mais no primeiro mês do que em qualquer outro momento da vida dele. Comprar recente e guardar direito é a melhoria mais barata que você pode fazer.

### [Fundamentos](https://gota.cafe/pt/aprender/fundamentos)

Moagem, temperatura, proporção, bloom, despejo, tempo, degustação. Sete alavancas para uma xícara — mais o aparelho onde você as puxa. Toda receita que você segue é uma fotografia de onde alguém deixou cada uma delas. Entenda como cada alavanca mexe na xícara e você para de caçar receitas: começa a ajustá-las.

- [Como fazer café coado](https://gota.cafe/pt/aprender/fundamentos/cafe-filtrado): Preparar café coado de forma consistente fica mais fácil quando você controla algumas variáveis e deixa o sabor orientar o ajuste final. Este guia traz uma receita inicial confiável, explica o que cada escolha muda e mostra como corrigir o próximo preparo sem alterar tudo de uma vez.
- [Moagem](https://gota.cafe/pt/aprender/fundamentos/moagem): A primeira alavanca, e a maior. Antes da temperatura da água, antes da proporção, antes da técnica de despejo — a moagem decide com que rapidez a água consegue tirar sabor do leito. Mexa nela e todo o resto vem atrás.
- [Temperatura da água](https://gota.cafe/pt/aprender/fundamentos/temperatura-da-agua): Água mais quente tira sabor mais rápido. A regra é essa. Todo o resto é acertar a temperatura ao que você tem no pacote.
- [Café e água](https://gota.cafe/pt/aprender/fundamentos/proporcao-cafe-agua): Uma proporção são dois números: quanto café, quanta água. Leia 1:16 como um grama de café para cada dezesseis gramas de água. Número menor, café mais forte.
- [O bloom](https://gota.cafe/pt/aprender/fundamentos/bloom): Café fresco guarda o CO₂ da torra. Se você despeja tudo de uma vez, esse gás empurra a água para longe e a extração sai aos remendos. O bloom é um despejo pequeno, no começo, que deixa o gás sair antes de o trabalho de verdade começar.
- [Técnica de despejo](https://gota.cafe/pt/aprender/fundamentos/tecnica-de-despejo): Como a água entra no leito é metade da receita. Mesmo café, mesma moagem, mesma proporção — três técnicas de despejo dão três xícaras diferentes.
- [As etapas de um preparo](https://gota.cafe/pt/aprender/fundamentos/etapas-do-preparo): Todo filtrado tem quatro fases, na mesma ordem, sempre. Saber o que cada fase faz é a diferença entre seguir uma receita e ler o que está acontecendo na sua frente.
- [Famílias de aparelhos](https://gota.cafe/pt/aprender/fundamentos/tipos-de-cafeteira): Os aparelhos se dividem em três famílias, conforme o jeito que a água encontra o café. Cada família tem um temperamento. Saber em qual você está diz que tipo de xícara esperar — e quais erros são fáceis de cometer ali.
- [Ler a xícara](https://gota.cafe/pt/aprender/fundamentos/provar-o-cafe): Sua língua é o instrumento de diagnóstico mais preciso que você vai ter. O difícil não é sentir — é dar nome ao que você sentiu e saber qual alavanca puxar em seguida.

### [Métodos](https://gota.cafe/pt/aprender/metodos)

Um equipamento é uma restrição, não uma ferramenta. O V60 recompensa quem controla o fluxo, a prensa francesa recompensa quem tem paciência, a AeroPress troca volume por domínio sobre todas as variáveis. Escolha pelo que cada um deixa evidente na xícara — nitidez, corpo, textura — e não pelo que fica bonito na prateleira.

- [Filtragem e imersão](https://gota.cafe/pt/aprender/metodos/filtrado-vs-imersao): Todo equipamento de preparo fica de um lado de uma única linha. Os coados (V60, Kalita, Chemex, Origami) fazem a água atravessar o leito. Os de imersão (prensa francesa, Clever, cold brew) deixam a água descansar junto com o pó e só depois drenam. A AeroPress é híbrida: entrega os dois, dependendo de como você a usa.
- [V60](https://gota.cafe/pt/aprender/metodos/v60): O cônico da Hario é o design mais copiado do café moderno, e por bons motivos: cone de 60°, ranhuras profundas e um furo único e largo somam um equipamento que não restringe fluxo nenhum. Quem segura a água é o pó, não o aparelho. Isso deixa a moagem e o seu despejo como as únicas variáveis reais.
- [Kalita Wave](https://gota.cafe/pt/aprender/metodos/kalita): Onde o V60 oferece um cone fundo e saída livre, a Kalita Wave faz o oposto: leito plano, três furinhos e um papel ondulado que se sustenta longe das paredes. O equipamento restringe o fluxo de propósito. O pó e o aparelho dividem o controle.
- [Chemex](https://gota.cafe/pt/aprender/metodos/chemex): A Chemex é conhecida sobretudo pela silhueta de ampulheta, mas sua assinatura de verdade é o papel. Os filtros bonded da Chemex são 20–30% mais grossos que os papéis de coado comuns — retêm mais óleos, mais finos e freiam o fluxo de forma perceptível. O equipamento é um recipiente; quem trabalha é o filtro.
- [Origami](https://gota.cafe/pt/aprender/metodos/origami): O Origami é um cone de cerâmica dobrado, com 20 vincos verticais, projetado para aceitar tanto um filtro cônico de V60 quanto um papel de fundo plano da Kalita Wave. Um equipamento, duas geometrias — é por isso que os baristas de campeonato sempre acabam nele.
- [AeroPress](https://gota.cafe/pt/aprender/metodos/aeropress): A AeroPress é um cilindro de plástico, um êmbolo e um filtro de papel — vendida em 2005 como equipamento de viagem e rapidamente adotada por gente que nunca viajaria com uma. O truque dela é ficar em cima da linha que separa filtragem de imersão. Fechada embaixo pelo filtro e pelo apoio, é um método de imersão. Quando você prensa, água e pó se separam num piscar. A faixa de moagem que ela aceita é enorme, e a xícara sai limpa, mas com corpo.
- [Clever e Switch](https://gota.cafe/pt/aprender/metodos/clever-switch): Os dois resolvem o mesmo problema: e se desse para fazer infusão como numa prensa francesa, mas drenar por um filtro de papel? O Clever Coffee Dripper tem uma válvula acionada por gravidade no fundo — ela fica fechada até você apoiar o equipamento sobre a xícara, e a xícara empurra a válvula para abrir. O Hario Switch é um V60 com válvula manual. Mesma ideia, mecanismo de liberação diferente.
- [Cold brew](https://gota.cafe/pt/aprender/metodos/cold-brew): O cold brew é o primo mais lento do café filtrado. Você joga café e água fria (ou em temperatura ambiente) num recipiente, deixa por 12–24 horas e coa. Sem calor, sem despejo, sem frescura. O tempo assume o papel que a temperatura tinha como alavanca de extração.
- [Prensa francesa](https://gota.cafe/pt/aprender/metodos/prensa-francesa): A prensa francesa é a expressão mais limpa da ideia de imersão: café moído, água quente, uma tela de metal e tempo. A tela segura tudo que for maior que uns 150 micra; tudo abaixo disso — finos e óleos — passa para a xícara. Essa única decisão de projeto é o que dá caráter à prensa francesa.
- [Moka](https://gota.cafe/pt/aprender/metodos/cafeteira-moka): A Bialetti patenteou a moka em 1933 e o desenho pouco mudou desde então. A câmara de baixo guarda a água, um funil guarda o café, a câmara de cima recebe a bebida. Você aquece a base no fogão; a pressão sobe na câmara inferior conforme a água esquenta; a pressão do vapor empurra a água quente pelo funil até a parte de cima. É um equipamento de pressão de fogão, não um espresso — a pressão chega perto de 1,5 bar, enquanto uma máquina de espresso trabalha a 9.
- [Gelado japonês (flash brew)](https://gota.cafe/pt/aprender/metodos/cafe-gelado-japones): O caminho mais rápido para um café gelado de alto nível também é o menos intuitivo: preparar um V60 quente direto sobre o gelo. O flash brew — a tradição do aisu kōhī dos kissaten japoneses, preparado quente e resfriado na descida — substitui parte da água do preparo por gelo na jarra. O café quente atravessa o leito normalmente e esfria no instante em que toca o gelo, trancando os aromáticos voláteis na xícara antes que evaporem.
- [Sifão](https://gota.cafe/pt/aprender/metodos/sifao): Duas câmaras de vidro, uma fonte de calor e um vácuo. A pressão do vapor empurra a água para cima, até o café, que fica em imersão total e depois é puxado de volta para baixo por um filtro quando o calor sai. É o equipamento mais teatral do café e o mais frequentemente descartado como teatro — o que é uma pena, porque a xícara que ele faz é genuinamente difícil de obter de outro jeito.

### [Técnicas](https://gota.cafe/pt/aprender/tecnicas)

A receita diz o quê; a técnica decide o como. Onde a água cai, com que velocidade desce, o quanto você mantém a mistura parada, o que tem dentro da sua chaleira — os mesmos números em duas mãos diferentes rendem dois cafés diferentes. Dez gramas de atenção valem mais que dez gramas de equipamento novo.

- [Padrões de despejo](https://gota.cafe/pt/aprender/tecnicas/padroes-de-despejo): A técnica de despejo te dá o padrão e diz quando quebrá-lo. Este texto é sobre o que costuma passar despercebido depois disso: despejar são na verdade duas decisões, não uma.
- [Estratégias de bloom](https://gota.cafe/pt/aprender/tecnicas/estrategias-de-bloom): O bloom é onde os fundamentos encontram a receita. Os fundamentos te dão o porquê; aqui vêm o quanto e o como.
- [Agitação](https://gota.cafe/pt/aprender/tecnicas/agitacao): Agitação é tudo aquilo que você faz para mover a água através do pó, em vez de só colocá-la em cima dele. É a alavanca menos discutida do café coado e a mais fácil de exagerar.
- [Drenagem](https://gota.cafe/pt/aprender/tecnicas/drenagem): A drenagem é o período depois do último despejo, quando a água está saindo do leito e você não acrescenta mais nada. É onde a maior parte do diagnóstico acontece — o leito revela o que o seu despejo fez, e o tempo diz se a moagem está certa.
- [Mineralidade da água](https://gota.cafe/pt/aprender/tecnicas/mineralidade-da-agua): Café é 98–99% água. Tudo que a água carrega, o café mostra. A maioria de quem prepara em casa gasta centenas em moedor e centavos em água — está de trás para frente.
- [Reprovar o mesmo café](https://gota.cafe/pt/aprender/tecnicas/provar-de-novo): Quase todo mundo prova um café uma vez, decide o que ele é e nunca mais volta. É assim que se constrói um paladar estático. Voltar ao mesmo café duas ou três vezes ao longo de uma semana é como você realmente o aprende.
- [Redimensionar receitas](https://gota.cafe/pt/aprender/tecnicas/escalar-receitas): Uma receita que funciona para uma xícara nem sempre funciona para duas. A matemática diz que deveria — dobra o café, dobra a água, mesma proporção. A xícara diz que não, e há motivos.
- [Canalização](https://gota.cafe/pt/aprender/tecnicas/canalizacao): Canalização é quando a água encontra um caminho único pelo leito e o usa para pular a maior parte do café. A xícara fica vazia, azeda, subextraída — mas o leito parece que foi bem preparado. É o problema mais resistente a diagnóstico do café coado, porque o tempo quase sempre parece certo.

### [Cupping](https://gota.cafe/pt/aprender/cupping)

Ninguém faz cupping para preparar melhor — faz para provar com honestidade. Mesma moagem, mesmas tigelas, os mesmos quatro minutos de infusão, sempre. Tirado o verniz que o método coloca por cima, sobra o café como ele é: lado a lado, este lote contra o da semana passada.

- [Por que o cupping importa](https://gota.cafe/pt/aprender/cupping/por-que-fazer-cupping): Cupping é o protocolo padronizado de prova que a indústria de café especial usa para avaliar cafés. Foi codificado pela Specialty Coffee Association nos anos 90 e está por trás de toda nota impressa num pacote de single origin, de toda decisão de compra de café verde e de toda competição. Ao contrário dos métodos de preparo que você encontra no resto do app, o cupping não foi desenhado para render uma xícara agradável. Foi desenhado para render uma xícara comparável.
- [O protocolo da SCA](https://gota.cafe/pt/aprender/cupping/protocolo-sca): O protocolo de cupping da Associação de Cafés Especiais é a língua franca da avaliação de café. Foi publicado no início dos anos 2000 e sustentou toda nota de cupping, todo exame de Q-grader e toda competição até novembro de 2024, quando o CVA 2024 o substituiu — assunto do próximo artigo. O protocolo de 2004 continua valendo: é a versão em que a maioria das torrefações se formou, e a que você vê citada em todo lugar.
- [O padrão CVA 2024](https://gota.cafe/pt/aprender/cupping/padrao-cva-2024): Em novembro de 2024 a SCA aposentou seu protocolo de cupping de 2004 e colocou no lugar o Coffee Value Assessment (CVA), publicado como Norma 102-2024. É a mudança mais pesada no cupping em vinte anos. Quase toda a mecânica continua igual; o que muda é como se pontua e o que as notas significam.
- [Cupping em casa](https://gota.cafe/pt/aprender/cupping/cupping-em-casa): Não precisa de certificado de Q-grader para fazer cupping. Três tigelas e uma balança de cozinha ensinam mais numa tarde do que um ano preparando café no automático. A ideia não é dar nota; é comparar.
- [O teste triangular](https://gota.cafe/pt/aprender/cupping/teste-triangular): O teste triangular é um exercício de discriminação: três tigelas idênticas, duas de um café e uma de outro, servidas às cegas. Quem prova tem que apontar qual é a diferente. Não se trata de preferência nem de nota — responde a uma única pergunta: você consegue mesmo diferenciar estes dois cafés?
- [Acertar um alvo de TDS](https://gota.cafe/pt/aprender/cupping/alvo-de-tds): Com um refratômetro na mão, o cupping deixa de ser puramente sensorial. Você mede a concentração real da bebida (TDS, sólidos dissolvidos totais) e usa esse número para calcular de volta o rendimento de extração. O protocolo da Barista Hustle é o padrão mais citado para isso — mira 1,4% de TDS aos 8 minutos depois do despejo, com proporção fixa de 11 g para 200 ml.

### [Glossário](https://gota.cafe/pt/aprender/glossario)

O vocabulário que o café especial usa de verdade. Cada termo ocupa uma página curta — o que significa, por que aparece e o que muda na xícara. Nada de ensaios longos; se um termo pede um artigo inteiro, ele mora em outra seção e esta aqui aponta para lá.

- [Adstringência](https://gota.cafe/pt/aprender/glossario/adstringencia): Aquela sensação de secura que fecha a língua e o interior das bochechas — a mesma que um caqui verde ou um chá preto muito forte deixam para trás. Não é amargor e não é acidez. É um defeito tátil, não um gosto, causado por polifenóis que se ligam às proteínas da sua saliva.
- [Bypass](https://gota.cafe/pt/aprender/glossario/bypass): Água que chega à sua xícara sem atravessar o leito de café. No pour-over, é a água despejada contra a parede do suporte que desce direto pelo filtro sem nunca encostar na lama — diluindo o café já extraído no caminho.
- [Slurry](https://gota.cafe/pt/aprender/glossario/slurry): O leito molhado de café e água que fica no coador durante o preparo. Não é o pó seco, nem a bebida que já passou pelo filtro — é a lama que gira no meio do caminho.
- [Chaleira de bico de ganso](https://gota.cafe/pt/aprender/glossario/chaleira-gooseneck): Chaleira com bico longo, estreito e curvado em S, que permite despejar um fio fino de água exatamente onde você mira. O nome vem da ave: o bico sobe do corpo, dobra para a frente e afina como o pescoço de um ganso.
- [WDT (técnica de distribuição de Weiss)](https://gota.cafe/pt/aprender/glossario/wdt): Um passo pré-preparo em que você revolve o leito seco com uma ferramenta fina — uma agulha, um fio de arame, um clipe desentortado — para desmanchar grumos antes de a água encostar no café. O nome vem de John Weiss, o entusiasta de espresso que popularizou a técnica como solução para distribuição irregular no porta-filtro.
- [Extração](https://gota.cafe/pt/aprender/glossario/extracao): O ato de dissolver compostos do café moído para dentro da água. Café torrado é cerca de 30% solúvel — a massa máxima que a água conseguiria arrancar, em teoria, antes de sobrar só celulose seca. O filtrado de especial mira 18 a 22% dessa massa de fato extraída, a janela em que a xícara fica equilibrada.
- [Força](https://gota.cafe/pt/aprender/glossario/forca): O quão concentrado está o café pronto — medido como TDS (sólidos dissolvidos totais), a porcentagem de massa de café dissolvida por grama de líquido na xícara. Um filtrado típico fica entre 1,20 % e 1,50 % de TDS. O espresso vive entre 8 e 12 %.
- [TDS (sólidos dissolvidos totais)](https://gota.cafe/pt/aprender/glossario/tds): A porcentagem de massa de café dissolvida por grama de líquido na sua xícara pronta. 1,30 % de TDS significa 1,3 grama de compostos de café dissolvidos a cada 100 gramas de bebida. É o número que quantifica aquilo que a sua língua chama de "força".
- [Preparo por imersão](https://gota.cafe/pt/aprender/glossario/imersao): Abordagem em que o café moído fica totalmente submerso na água por um tempo definido, e só então o líquido é separado do leito. O contrário da percolação, onde a água atravessa o leito continuamente.
- [Preparo por percolação](https://gota.cafe/pt/aprender/glossario/percolacao): Abordagem em que a água atravessa o leito de café continuamente e sai como bebida quase de imediato. Todo método coado é percolação: V60, Chemex, Kalita, Origami, Orea, Tricolate. Espresso também é percolação, só que sob nove bar de pressão.
- [Embaçamento](https://gota.cafe/pt/aprender/glossario/turvamento): Um sintoma específico de superextração: a xícara perde clareza e fica espessa, opaca e indistinta. A acidez desaba, os aromáticos que deveriam estar por cima se calam e o que sobra é torra pesada e papelão. O grão para de soar como ele mesmo.
- [Finos](https://gota.cafe/pt/aprender/glossario/finos): As menores partículas que saem da moagem — em geral abaixo de 100 mícrons. Todo moedor produz finos, até os melhores. A pergunta não é se eles existem, e sim quantos e o quão bem distribuídos estão pelo leito.
- [Pedregulhos (boulders)](https://gota.cafe/pt/aprender/glossario/boulders): As maiores partículas de um leito de café — o apelido informal dos pedaços que as mós não terminaram de quebrar. O oposto dos finos. Dá para ver a olho nu na maioria das moagens caseiras: umas pedrinhas no meio das partículas médias.
- [Mós](https://gota.cafe/pt/aprender/glossario/mos): As duas peças cortantes dentro de um moedor que quebram o grão até um tamanho de partícula alvo. Ficam bem próximas uma da outra, com a folga calibrada em frações de milímetro, e o grão precisa passar entre elas para sair do outro lado como café moído.
- [Desgaseificação](https://gota.cafe/pt/aprender/glossario/desgaseificacao): A liberação do CO₂ preso dentro dos grãos torrados. A torra produz gás como subproduto da reação de Maillard; esse gás escapa devagar pela estrutura celular do grão nos dias e semanas seguintes. O café está desgaseificando o tempo todo em que fica no pacote.
- [Dias pós-torra](https://gota.cafe/pt/aprender/glossario/dias-pos-torra): Quantos dias se passaram desde que o café foi torrado. Pacotes de especialidade costumam trazer data de torra no lugar de data de validade, e um café no "dia 14 pós-torra" saiu do torrador exatamente duas semanas atrás.
- [Nitidez](https://gota.cafe/pt/aprender/glossario/nitidez): O atributo que descreve o quanto cada sabor aparece separado dos outros. Uma xícara nítida deixa você provar cada nota como coisa distinta — cítrico e floral e malte e final — em vez de um borrão marrom homogêneo. O oposto de embaçado.
- [Corpo](https://gota.cafe/pt/aprender/glossario/corpo): O peso tátil do café na sua boca — o que faz uma xícara parecer leite desnatado e outra parecer creme. Corpo é independente do sabor e da força; existe xícara forte e de corpo leve, e xícara fraca e de corpo pesado.
- [Acidez](https://gota.cafe/pt/aprender/glossario/acidez): A qualidade viva e brilhante de um café, a que faz salivar — parente da acidez de uma maçã verde, de uma fruta cítrica ou de uma taça de vinho branco seco. No café especial, acidez é virtude, não defeito. É o que separa a xícara que está viva da que está apagada.
- [Primeiro crack](https://gota.cafe/pt/aprender/glossario/primeiro-crack): O estalo audível que o grão dá durante a torra, quando a umidade interna vira vapor de uma vez e abre caminho para fora, fraturando a estrutura do grão. Um estouro seco e bem definido — a comparação com pipoca é a que todo torrador usa, e ela funciona. Acontece por volta de 196–205 °C de temperatura de grão, dependendo do café e do equipamento.
- [Segundo crack](https://gota.cafe/pt/aprender/glossario/segundo-crack): Um segundo estalo audível durante a torra, por volta de 224–230 °C de temperatura de grão, quando a estrutura de celulose se rompe mais um degrau e os óleos começam a migrar para a superfície. O som é mais baixo que o do primeiro crack, mas mais rápido e mais denso — um crepitar fino e contínuo, mais perto de cereal no leite do que de estouros isolados.
- [Defeitos de torra](https://gota.cafe/pt/aprender/glossario/defeitos-de-torra): Falhas de sabor que vêm de como o café foi torrado, e não do grão verde. Você reconhece pela constância: todo pacote de uma torrefação que está cometendo o mesmo erro vai carregar o mesmo defeito, seja qual for a origem.
- [Defeitos de grão verde](https://gota.cafe/pt/aprender/glossario/defeitos-do-cafe-verde): Falhas presentes no grão cru que nenhuma torra resgata. Os sistemas de classificação do especial existem justamente para contá-las: tanto o Q-grading quanto a SCA pontuam um café em parte pela quantidade de defeitos por quilo.
- [Sifão (cafeteira a vácuo)](https://gota.cafe/pt/aprender/glossario/sifao): Um preparador de duas câmaras que usa a pressão do vapor para empurrar a água até o café e, depois, o vácuo para puxar a bebida pronta de volta através de um filtro. Também aparece grafado syphon, e em textos mais antigos como cafeteira a vácuo.
- [Refratômetro](https://gota.cafe/pt/aprender/glossario/refratometro): Aparelhinho de mão que mede o índice de refração do café pronto — o quanto o líquido desvia a luz — e converte isso numa porcentagem de TDS. Jogue TDS, água de preparo e dose numa calculadora de extração e você chega ao rendimento de extração: a porcentagem da massa do grão que de fato se dissolveu na sua xícara.
- [Proporção de bypass](https://gota.cafe/pt/aprender/glossario/taxa-de-bypass): Colocar um número no bypass: a porcentagem da água total do preparo que não atravessou o leito de café — água que desceu pela lateral do filtro, ou água acrescentada direto na xícara servida, sem nunca tocar a lama. Um preparo com 0% de bypass tem cada gota interagindo com o pó. Um preparo com 30% de bypass tem 30% da sua água chegando à xícara como água quente pura, só diluindo o resto.
- [Café especial](https://gota.cafe/pt/aprender/glossario/cafe-especial): Uma categoria — não só um rótulo de marketing — definida por uma nota de xícara mensurável. A Specialty Coffee Association fixa o limite: um café que pontua 80 ou mais na escala de 100 pontos pode se chamar especial. Abaixo de 80, é comercial.
- [Terceira onda do café](https://gota.cafe/pt/aprender/glossario/terceira-onda): O movimento cultural e comercial que reposicionou o café de bebida de commodity para produto de ofício, começando por volta do fim dos anos 1990 e se consolidando ao longo dos anos 2000. O nome vem da cultura da cerveja e da comida, onde cada "onda" descreve uma virada parecida em direção a procedência e qualidade.
- [Despejo em pulsos](https://gota.cafe/pt/aprender/glossario/despejo-em-pulsos): Técnica de coado em que você divide a água total em vários despejos separados por pausas curtas. Entre um pulso e outro o leito drena parcialmente — o nível de água cai até mais ou menos o topo da slurry — e aí você despeja de novo. Formatos comuns: 4 pulsos, 5 pulsos, às vezes 6.
- [Despejo contínuo](https://gota.cafe/pt/aprender/glossario/despejo-continuo): Técnica de pour-over em que, depois do bloom, você mantém um fio único e constante de água sobre o leito, sem parar, até bater o peso alvo. O oposto do despejo em pulsos. O nível de água acima da lama sobe e estabiliza, e tudo escoa junto no final.
- [Swirl (giro do coador)](https://gota.cafe/pt/aprender/glossario/swirl): Técnica de agitação em que você segura o coador (ou a jarra) e faz um movimento circular rápido para redistribuir a slurry sem quebrar a estrutura do leito. É mais usada logo depois do bloom ou depois de cada despejo numa receita em pulsos.
- [Pré-infusão](https://gota.cafe/pt/aprender/glossario/pre-infusao): Uma fase curta de contato com água antes de a extração principal começar. O pó é molhado com pouca água e fica parado alguns instantes, o tempo de absorver, inchar e liberar CO₂ antes de o grosso da água chegar.
- [Puck (disco de borra)](https://gota.cafe/pt/aprender/glossario/puck): O disco de borra que sobra no coador no fim do preparo. A palavra vem do espresso, onde a pastilha compactada e úmida com cara de disco de hóquei é um objeto físico literal, que você bate para tirar do porta-filtro — mas hoje se usa também no filtrado.
- [Nota sensorial](https://gota.cafe/pt/aprender/glossario/notas-sensoriais): O descritor curto impresso no pacote — "mirtilo, chocolate amargo, açúcar mascavo" — que anuncia os sabores que você deveria encontrar na xícara. A torrefação escreve isso a partir das provas daquele lote específico. É uma previsão, não uma garantia, e funciona melhor como andaime de vocabulário do que como cardápio literal.
- [Variedades](https://gota.cafe/pt/aprender/glossario/variedades-de-cafe): As variedades botânicas da Coffea arabica — o equivalente às castas de uva no vinho ou às variedades de maçã na sidra. Dois cafés da mesma fazenda, processados do mesmo jeito, terão gostos diferentes se forem de variedades diferentes. Pacotes de especialidade costumam imprimir a variedade ao lado da origem e do processamento.
- [Altitude](https://gota.cafe/pt/aprender/glossario/altitude): A altitude (em metros acima do nível do mar, MASL) em que um café foi cultivado. Pacotes de especial imprimem isso o tempo todo — "1.800 MASL", "1.950 MASL" — porque a altitude é um dos melhores preditores de qualidade de xícara no arábica.
- [Atividade de água](https://gota.cafe/pt/aprender/glossario/atividade-de-agua): Medida da água disponível dentro do grão de café — a água livre o bastante para participar de reações químicas, crescimento microbiano e perda de aroma. Escreve-se Aw, numa escala de 0 a 1, em que 1 é água líquida pura e 0 é secura absoluta.
- [Origem única](https://gota.cafe/pt/aprender/glossario/origem-unica): Café que vem de um lugar identificável. O quanto esse "um lugar" é preciso varia conforme o uso:
- [Blend](https://gota.cafe/pt/aprender/glossario/blend): Café feito juntando grãos de duas ou mais origens, variedades ou curvas de torra num pacote só. O oposto de single origin. Bem feito, o blend cria uma xícara maior que a soma das partes — doçura de um componente, corpo de outro, brilho de um terceiro. Mal feito, é o jeito de esconder café ruim dentro de um café interessante.
- [Microlote](https://gota.cafe/pt/aprender/glossario/microlote): Um lote pequeno de café, processado à parte, vindo de uma única fazenda — em geral algumas centenas de quilos no máximo — separado da produção maior porque se espera que pontue mais alto na xícara. É por meio dos microlotes que as torrefações de especialidade chegam aos cafés mais distintivos de uma região produtora.
- [Dose](https://gota.cafe/pt/aprender/glossario/dose): A quantidade de café seco — medida em gramas — que você coloca no equipamento para um preparo. O ponto de partida de toda receita. "Use uma dose de 15 g" quer dizer que você vai moer 15 gramas de grão antes que a água encoste em qualquer coisa.
- [Direct trade](https://gota.cafe/pt/aprender/glossario/direct-trade): Modelo de compra em que a torrefação adquire o café verde direto do produtor — fazenda, cooperativa ou grupo de produtores — sem intermediários do mercado de commodities ditando preço ou condições. Em geral a torrefação visita a fazenda, sabe o nome do produtor e negocia um preço amarrado à qualidade da xícara, não à bolsa de Nova York.
- [Fair Trade](https://gota.cafe/pt/aprender/glossario/comercio-justo): Certificação que garante um preço mínimo para o café verde, não importa onde esteja a cotação da bolsa de Nova York. Nasceu no fim dos anos 1980, foi formalizada pela Fairtrade International em 1997 e hoje aparece em quase toda prateleira de supermercado, no selo redondo do Fairtrade Mark.
- [Descafeinado (decaf)](https://gota.cafe/pt/aprender/glossario/descafeinado): Grãos de café que tiveram uns 97 a 99% da cafeína removidos antes da torra. O grão continua com gosto de café — a maior parte dos compostos de sabor não é cafeína —, mas não te deixa acordado. O descafeinado de especial melhorou muito na última década, à medida que os processos de descafeinação evoluíram.
- [Crema](https://gota.cafe/pt/aprender/glossario/crema): A camada de espuma marrom-avermelhada que fica no topo de um espresso recém-extraído. É feita de CO₂ preso dentro de uma suspensão coloidal de óleos microscópicos de café, melanoidinas e compostos dissolvidos. Crema só acontece sob pressão — pour-over e imersão não produzem, porque não extraem a nove bar.
- [Porta-filtro](https://gota.cafe/pt/aprender/glossario/porta-filtro): O suporte de cesta com cabo de metal que trava no grupo da máquina de espresso. O barista mói o café dentro da cesta, compacta com o tamper, encaixa o porta-filtro na máquina e a água é empurrada sob pressão para fazer o espresso. Sem porta-filtro, uma máquina de espresso é só uma chaleira.
- [Tamper (compactação)](https://gota.cafe/pt/aprender/glossario/tamper): O ato de prensar o café moído dentro do porta-filtro até virar um disco plano, nivelado e uniformemente compactado, antes de encaixar na máquina. Sem compactar, o leito fica com bolsões de ar e densidade irregular; a água pressurizada procura o caminho de menor resistência, canaliza e extrai de forma desigual.
- [Moedor manual](https://gota.cafe/pt/aprender/glossario/moedor-manual): Moedor de café movido a manivela em vez de motor elétrico. Você coloca a dose no funil, gira um anel para escolher a moagem, encaixa a manivela e roda até a câmara esvaziar. Os manuais de especialidade usam as mesmas mós cônicas ou planas dos elétricos — não são um compromisso na qualidade de moagem, só na velocidade e no esforço.
- [Vazão do despejo](https://gota.cafe/pt/aprender/glossario/vazao-de-despejo): A velocidade com que a água sai da sua chaleira, medida em gramas por segundo. Despeje 150 g de água em 30 segundos e você despejou a 5 g/s. É a variável que quase ninguém mede em casa e que todo competidor ensaia.
- [Arábica](https://gota.cafe/pt/aprender/glossario/arabica): Coffea arabica, a espécie por trás de praticamente todo café especial. Quando um pacote traz origem, fazenda, altitude e variedade, está falando de arábica — a espécie é tão pressuposta que a maioria dos pacotes de especial nem se dá ao trabalho de imprimir.
- [Robusta](https://gota.cafe/pt/aprender/glossario/robusta): Coffea canephora, a outra espécie que as pessoas de fato bebem, e mais ou menos 40% da produção mundial. Cresce em altitude baixa, aguenta calor e doenças que matariam o arábica, rende mais por pé e custa muito menos. O Vietnã é o maior produtor do planeta às custas dele.

## 배우기 (한국어)

### [원두](https://gota.cafe/ko/learn/bean)

모든 잔은 갈기도 전에 절반이 정해져 있습니다. 산지, 가공, 로스팅, 볶은 뒤 지난 날수 — 어느 것도 기구 앞에서는 움직이지 않습니다. 봉지가 이미 알려 주고 있는 것을 읽을 줄 알게 되면, 생두가 어차피 할 일이었던 것을 두고 기술을 탓하는 일이 없어집니다.

- [산지](https://gota.cafe/ko/learn/bean/origin): 커피가 자란 곳이 잔을 결정하는 힘은 거의 모든 요소를 앞섭니다. 토양, 고도, 기후, 품종이 나무가 땅에 서 있는 몇 해 동안 서로 얽힙니다. 체리를 딴 다음부터의 사슬(가공, 로스팅, 추출)은 이미 거기 있는 것을 손볼 뿐입니다. 애초에 그렇게 자라지 않은 커피에 과일 맛을 집어넣을 수는 없습니다.
- [가공](https://gota.cafe/ko/learn/bean/processing): 커피는 체리로 자랍니다. 우리가 내리는 원두는 그 씨앗입니다. 가공은 체리를 딴 뒤부터 선적할 마른 생두가 되기까지 벌어지는 모든 일이고, 산지 다음으로 큰 풍미의 결정입니다. 같은 농장에서 온 커피라도 다르게 가공하면 서로 다른 두 커피의 맛이 납니다.
- [커피를 볶는 과정](https://gota.cafe/ko/learn/bean/roasting): 로스팅은 초록색 씨앗을 커피 맛이 나는 무언가로 바꾸는 화학입니다. 생두는 조밀하고 풀 같고 시어서, 어떤 의미로도 마실 수 없습니다. 알맞은 시간 동안 가해진 열이 그것을 선반 위의 향기롭고 갈색인, 내릴 수 있는 물건으로 바꿉니다. 완성된 잔에서 느끼는 것의 거의 전부는 원두가 로스터기 안에서 보낸 8분에서 15분 사이에 만들어졌거나 다듬어진 것입니다.
- [로스팅 단계](https://gota.cafe/ko/learn/bean/roast-levels): 로스팅은 시간을 두고 가하는 열입니다. 생두는 맛없고 조밀한 채로 들어가고, 커피가 되어 나옵니다. 로스터가 그 과정을 어디서 멈추는지가 — 색과 시간과 원두 내부 온도로 측정됩니다 — 산지의 성격이 얼마나 살아남고 "볶은 커피"의 성격이 얼마나 자리를 차지할지를 정합니다.
- [신선도와 보관](https://gota.cafe/ko/learn/bean/freshness): 봉지에 적힌 로스팅 날짜는 그 봉지에 인쇄된 숫자 중 가장 쓸모 있는 숫자입니다. 커피의 맛은 일생의 어느 시기보다 첫 한 달 동안 가장 크게 변합니다. 최근에 볶은 것을 사서 제대로 보관하는 것이 커피에 할 수 있는 가장 값싼 업그레이드입니다.

### [기초](https://gota.cafe/ko/learn/foundations)

분쇄도, 온도, 비율, 뜸, 물 붓기, 시간, 맛보기. 레버 일곱 개와 잔 하나, 그리고 그 레버들을 얹어 놓는 기구. 우리가 따라 하는 모든 레시피는 누군가가 이 레버들을 어디에 세워 두었는지 찍은 한 장의 사진입니다. 각 레버가 잔을 어느 쪽으로 미는지 알고 나면 레시피를 쫓아다니는 대신 손보기 시작하게 됩니다.

- [핸드드립 커피 내리는 법](https://gota.cafe/ko/learn/foundations/filter-coffee): 핸드드립은 몇 가지 변수만 통제하고 마지막 조정을 맛으로 판단하면 일관되게 재현할 수 있습니다. 이 가이드에서는 믿고 시작할 수 있는 기본 레시피 하나를 제시하고, 각 선택이 무엇을 바꾸는지 설명하며, 한꺼번에 모든 것을 건드리지 않고 다음 추출을 바로잡는 법을 알려드립니다.
- [분쇄도](https://gota.cafe/ko/learn/foundations/grind): 첫 번째 레버이자 가장 큰 레버입니다. 물 온도보다도, 비율보다도, 물 붓는 방식보다도 앞섭니다. 분쇄도가 물이 베드에서 맛을 얼마나 빨리 끌어낼 수 있는지를 정하고, 이걸 움직이면 나머지가 전부 따라옵니다.
- [물 온도](https://gota.cafe/ko/learn/foundations/temperature): 물이 뜨거울수록 맛이 빨리 빠져나옵니다. 규칙은 이게 전부이고, 나머지는 봉지 안에 든 원두에 온도를 맞추는 일입니다.
- [커피와 물](https://gota.cafe/ko/learn/foundations/ratio): 비율은 숫자 두 개입니다. 커피가 얼마, 물이 얼마. 1:16은 커피 1g에 물 16g이라고 읽습니다. 뒤 숫자가 작을수록 진한 커피입니다.
- [뜸 들이기](https://gota.cafe/ko/learn/foundations/bloom): 갓 볶은 커피에는 로스팅 때 생긴 CO₂가 남아 있습니다. 물을 한 번에 다 부으면 이 가스가 물을 밀어내면서 추출이 여기저기 얼룩집니다. 뜸은 본격적인 작업이 시작되기 전에 가스를 먼저 빼주는 짧은 첫 물 붓기입니다.
- [물 붓는 방법](https://gota.cafe/ko/learn/foundations/pour): 물이 베드로 들어가는 방식이 레시피의 절반입니다. 같은 커피, 같은 분쇄도, 같은 비율이라도 물 붓는 방법 세 가지는 서로 다른 잔 세 개를 만듭니다.
- [추출의 단계](https://gota.cafe/ko/learn/foundations/time): 모든 푸어오버는 언제나 같은 순서의 네 단계입니다. 각 단계가 무슨 일을 하는지 아는 것이 레시피를 따라 하는 것과 눈앞에서 벌어지는 일을 읽는 것의 차이입니다.
- [추출 기구의 세 갈래](https://gota.cafe/ko/learn/foundations/equipment): 기구는 물이 커피를 만나는 방식에 따라 세 갈래로 나뉩니다. 갈래마다 성격이 있습니다. 지금 쓰는 기구가 어느 갈래인지 알면 어떤 잔이 나올지, 그리고 어떤 실수를 하기 쉬운지가 함께 보입니다.
- [잔을 읽기](https://gota.cafe/ko/learn/foundations/tasting): 혀는 앞으로 가지게 될 어떤 도구보다 정확한 진단 장비입니다. 어려운 건 맛보는 일이 아니라, 맛본 것에 이름을 붙이고 다음에 어떤 레버를 움직일지 아는 일입니다.

### [기구](https://gota.cafe/ko/learn/methods)

기구는 도구라기보다 제약입니다. V60은 물줄기를 다스리는 사람에게 보답하고, 프렌치프레스는 기다리는 사람에게 보답하며, 에어로프레스는 양을 포기하는 대신 모든 변수를 손에 쥐여 줍니다. 선반에 올려 두었을 때 예쁜 것 말고, 그 기구가 어떤 맛을 쉽게 드러내 주는지 — 투명함인지, 무게감인지, 질감인지 — 를 보고 고르세요.

- [투과식과 침지식](https://gota.cafe/ko/learn/methods/filter-vs-immersion): 모든 추출 기구는 하나의 선을 기준으로 어느 한쪽에 놓입니다. 투과식(V60, 칼리타, 케멕스, 오리가미)은 물을 베드 사이로 통과시킵니다. 침지식(프렌치프레스, 클레버, 콜드브루)은 물을 원두와 함께 담가 두었다가 빼냅니다. 에어로프레스는 쓰기에 따라 양쪽을 다 하는 하이브리드입니다.
- [V60](https://gota.cafe/ko/learn/methods/v60): 하리오의 원뿔 드리퍼는 현대 커피에서 가장 많이 베껴진 설계이고, 그럴 만합니다. 60도 원뿔, 깊은 리브, 그리고 큼직한 구멍 하나. 결과적으로 기구가 흐름을 전혀 붙잡지 않습니다. 물을 붙드는 건 기구가 아니라 원두입니다. 그래서 분쇄도와 물줄기만이 진짜 변수로 남습니다.
- [칼리타 웨이브](https://gota.cafe/ko/learn/methods/kalita): V60이 깊은 원뿔과 막힘없는 배출구를 준다면, 칼리타 웨이브는 정확히 반대로 갑니다. 평평한 바닥, 작은 구멍 세 개, 그리고 스스로 벽에서 떨어져 서는 주름 종이. 이 기구는 일부러 흐름을 제한합니다. 통제권을 원두와 기구가 나눠 갖습니다.
- [케멕스](https://gota.cafe/ko/learn/methods/chemex): 케멕스 하면 모래시계 실루엣이 먼저 떠오르지만, 진짜 정체성은 종이에 있습니다. 케멕스 본디드 필터는 일반 푸어오버 종이보다 20~30% 두꺼워서 오일과 미분을 더 많이 잡고 흐름을 눈에 띄게 늦춥니다. 유리 몸통은 그릇일 뿐이고, 일하는 건 필터입니다.
- [오리가미](https://gota.cafe/ko/learn/methods/origami): 오리가미 드리퍼는 세로 골 20개를 접어 넣은 도자기 원뿔로, V60용 원뿔 필터와 칼리타 웨이브의 평평한 종이를 모두 받도록 설계됐습니다. 기구 하나에 두 가지 기하 구조. 대회 바리스타들이 자꾸 이 기구로 돌아오는 이유가 그겁니다.
- [에어로프레스](https://gota.cafe/ko/learn/methods/aeropress): 플라스틱 원통, 피스톤, 종이 필터. 2005년에 여행용 기구로 나왔지만, 정작 그걸 들고 여행할 생각이 없는 사람들이 먼저 달려들었습니다. 비결은 이 기구가 투과식과 침지식의 경계에 걸터앉아 있다는 점입니다. 바닥이 필터와 받침으로 막혀 있는 동안에는 침지식 기구이고, 누르는 순간 물과 원두가 순식간에 분리됩니다. 받아 주는 분쇄도의 폭이 엄청나게 넓고, 잔은 깨끗하면서도 바디가 남습니다.
- [클레버와 스위치](https://gota.cafe/ko/learn/methods/clever-switch): 두 기구는 같은 질문에서 출발합니다. 프렌치프레스처럼 우리되, 종이 필터로 걸러 낼 수는 없을까? 클레버 코피 드리퍼는 바닥에 중력으로 열리는 밸브가 있습니다. 평소에는 닫혀 있다가 컵 위에 올리면 컵이 밸브를 밀어 올립니다. 하리오 스위치는 수동 밸브가 달린 V60입니다. 발상은 같고 여는 방식만 다릅니다.
- [콜드브루](https://gota.cafe/ko/learn/methods/cold-brew): 콜드브루는 필터 커피의 가장 느긋한 사촌입니다. 원두와 찬물(또는 실온의 물)을 통에 넣고 12~24시간 두었다가 걸러 냅니다. 열도, 물 붓기도, 신경 쓸 것도 없습니다. 온도가 하던 일을 시간이 대신합니다.
- [프렌치프레스](https://gota.cafe/ko/learn/methods/french-press): 프렌치프레스는 침지식이라는 발상을 가장 군더더기 없이 구현한 기구입니다. 분쇄한 원두, 뜨거운 물, 금속 망, 그리고 시간. 망은 150마이크론쯤보다 큰 것만 붙잡고, 그보다 작은 것 — 미분과 오일 — 은 전부 잔으로 들어갑니다. 프렌치프레스의 성격은 오롯이 그 설계 하나에서 나옵니다.
- [모카포트](https://gota.cafe/ko/learn/methods/moka-pot): 비알레띠가 1933년에 모카포트 특허를 냈고, 설계는 그 뒤로 거의 그대로입니다. 아래 챔버에 물, 바스켓에 원두, 위 챔버가 추출된 커피를 받습니다. 바닥을 불에 올리면 물이 데워지면서 아래 챔버에 압력이 차고, 그 증기압이 뜨거운 물을 바스켓 사이로 밀어 올려 위 챔버로 보냅니다. 에스프레소가 아니라 가스레인지용 압력 추출 기구입니다. 압력은 1.5bar쯤에서 멈추고, 에스프레소 머신은 9bar로 돕니다.
- [재패니즈 아이스드(플래시 브루)](https://gota.cafe/ko/learn/methods/japanese-iced): 수준 높은 차가운 커피에 가장 빨리 닿는 길은, 뜻밖에도 가장 직관에 어긋나는 방법입니다. 뜨거운 V60을 얼음 위로 바로 내리는 것. 플래시 브루 — 뜨겁게 내려 떨어지는 도중에 식히는 일본 킷사텐의 아이스 커피 전통 — 는 추출수의 일부를 서버 안의 얼음으로 대체합니다. 뜨거운 커피는 평소처럼 베드를 통과한 뒤, 얼음에 닿는 순간 급격히 식습니다. 휘발성 향이 날아가기 전에 잔 안에 갇히는 겁니다.
- [사이폰](https://gota.cafe/ko/learn/methods/siphon): 유리 플라스크 두 개, 열원 하나, 그리고 진공. 증기압이 물을 원두 쪽으로 밀어 올리고, 완전 침지 상태로 우러난 뒤, 열을 치우면 필터를 통과해 아래로 끌려 내려옵니다. 커피 세계에서 가장 연극적인 기구이고, 그래서 가장 자주 "쇼일 뿐"이라고 무시당하는 기구이기도 합니다. 아까운 일입니다. 이 기구가 뽑는 잔은 다른 방법으로 얻기가 정말 어렵거든요.

### [테크닉](https://gota.cafe/ko/learn/techniques)

레시피는 무엇을 할지 말해 주고, 테크닉은 어떻게 할지 정합니다. 물이 어디에 떨어지는지, 얼마나 빨리 떨어지는지, 슬러리를 얼마나 가만히 두는지, 주전자 안에 무엇이 들었는지 — 같은 숫자도 두 사람의 손을 거치면 다른 커피가 됩니다. 새 장비 10g보다 주의력 10g이 낫습니다.

- [물 붓기 패턴](https://gota.cafe/ko/learn/techniques/pour-patterns): 물 붓기 기술이 기본값과 그걸 깨야 할 때를 알려 줍니다. 이 글은 기본값을 넘어선 뒤에 놓치기 쉬운 지점을 다룹니다. 물 붓기는 사실 하나가 아니라 두 개의 결정입니다.
- [뜸 들이기 전략](https://gota.cafe/ko/learn/techniques/bloom-strategies): 뜸은 기초가 레시피와 만나는 지점입니다. 기초에서 왜를 배웠다면, 여기서는 얼마나와 어떻게를 다룹니다.
- [교반](https://gota.cafe/ko/learn/techniques/agitation): 교반은 물을 원두 위에 올려놓는 데 그치지 않고 원두 사이로 움직이게 하는 모든 행위입니다. 푸어오버에서 가장 적게 논의되면서 가장 남용하기 쉬운 레버입니다.
- [물 빠짐](https://gota.cafe/ko/learn/techniques/drawdown): 물 빠짐은 마지막으로 물을 부은 뒤, 더는 붓지 않는 상태에서 물이 베드를 떠나는 구간입니다. 진단이 일어나는 곳이기도 합니다. 베드는 당신의 물줄기가 무슨 짓을 했는지 드러내고, 시간은 분쇄가 맞는지 알려 줍니다.
- [물의 미네랄](https://gota.cafe/ko/learn/techniques/water-minerality): 커피는 98~99%가 물입니다. 물이 무엇을 담고 있든 커피가 그걸 드러냅니다. 집에서 내리는 사람들은 대부분 그라인더에 수십만 원을 쓰고 물에는 몇백 원을 씁니다. 순서가 거꾸로입니다.
- [다시 맛보기](https://gota.cafe/ko/learn/techniques/retasting): 대부분은 커피를 한 번 맛보고, 그게 무엇인지 결론 내리고, 다시는 돌아가지 않습니다. 그렇게 미각이 굳습니다. 다시 맛보기 — 같은 커피를 한 주에 걸쳐 두세 번 다시 마셔 보는 것 — 이 그 커피를 실제로 익히는 방법입니다.
- [레시피 늘리고 줄이기](https://gota.cafe/ko/learn/techniques/scaling): 한 잔에서 잘 되던 레시피가 두 잔에서도 잘 되리라는 법은 없습니다. 산수는 된다고 말합니다. 원두 두 배, 물 두 배, 비율 그대로. 그런데 잔은 아니라고 말하고, 거기엔 이유가 있습니다.
- [채널링](https://gota.cafe/ko/learn/techniques/channeling): 채널링은 물이 베드를 뚫는 길 하나를 찾아내고, 그 길로 대부분의 커피를 건너뛰어 버리는 현상입니다. 잔은 텅 비고 시고 덜 추출된 맛인데, 베드는 잘 내린 것처럼 보입니다. 시간까지 멀쩡해 보이는 경우가 많아서, 푸어오버에서 가장 진단하기 힘든 문제입니다.

### [커핑](https://gota.cafe/ko/learn/cupping)

더 잘 내리려고 커핑하는 것이 아닙니다. 정직하게 맛보려고 합니다. 같은 분쇄도, 같은 볼, 매번 똑같은 4분 우림. 기구가 대신 부려주던 아첨을 걷어내면 그제야 커피의 맨얼굴이 보입니다. 나란히 놓고, 이번 로트와 지난주 로트를.

- [커핑이 필요한 이유](https://gota.cafe/ko/learn/cupping/intro): 커핑은 스페셜티 커피 업계가 커피를 평가할 때 쓰는 표준 시음 절차입니다. 1990년대에 스페셜티커피협회가 정리했고, 싱글 오리진 봉투에 찍힌 점수도, 생두를 사고 파는 판단도, 모든 대회 심사도 전부 이 절차 위에 서 있습니다. 이 앱에 실린 다른 추출 방식과 달리 커핑은 맛있는 잔을 만들려고 설계된 것이 아닙니다. 비교할 수 있는 잔을 만들려고 설계됐습니다.
- [SCA 프로토콜](https://gota.cafe/ko/learn/cupping/sca-protocol): 스페셜티 커피협회의 커핑 프로토콜은 커피 평가의 공용어입니다. 2000년대 초에 발표됐고, 2024년 11월까지 모든 커핑 점수와 큐그레이더 시험과 대회의 근거였습니다(그 뒤 CVA 2024가 자리를 넘겨받았고, 다음 글에서 다룹니다). 2004년 프로토콜은 여전히 중요합니다. 대부분의 로스터가 이 버전으로 훈련받았고, 어디서든 인용되는 것도 이 버전입니다.
- [CVA 2024 표준](https://gota.cafe/ko/learn/cupping/cva-2024): 2024년 11월, SCA는 2004년 커핑 프로토콜을 커피 가치 평가(Coffee Value Assessment, CVA)로 교체하고 표준 102-2024로 발표했습니다. 20년 만에 커핑에 일어난 가장 큰 변화입니다. 볼 앞에서 하는 일은 대부분 그대로이고, 달라진 것은 점수를 매기는 방식과 그 점수가 뜻하는 바입니다.
- [집에서 하는 커핑](https://gota.cafe/ko/learn/cupping/at-home): 커핑에 큐그레이더 자격증이 필요하지는 않습니다. 볼 세 개와 주방 저울이면 한나절에, 일 년치 무심한 추출보다 많은 것을 알려줍니다. 목적은 점수를 매기는 것이 아니라 비교하는 것입니다.
- [삼점 검사](https://gota.cafe/ko/learn/cupping/triangle-test): 삼점 검사는 변별 훈련입니다. 똑같은 볼 세 개에 한 커피를 둘, 다른 커피를 하나 담아 블라인드로 내놓고, 맛보는 사람이 어느 것이 다른지 골라냅니다. 선호도 아니고 점수도 아닙니다. 질문은 하나뿐입니다. 이 두 커피를 정말 구별할 수 있는가?
- [TDS 목표치 맞추기](https://gota.cafe/ko/learn/cupping/tds-target): 굴절계가 생기는 순간 커핑은 순수한 감각의 일이기를 그만둡니다. 추출액의 실제 농도(TDS, 총 용존 고형물)를 재고, 그 값에서 추출 수율을 거꾸로 계산할 수 있습니다. 이 분야에서 가장 많이 인용되는 기준은 바리스타 허슬 프로토콜입니다. 원두 11 g / 물 200 ml로 고정하고, 물을 부은 지 8분 시점에 TDS 1.4 %를 겨냥합니다.

### [용어집](https://gota.cafe/ko/learn/glossary)

스페셜티 커피에서 실제로 쓰는 어휘. 한 단어에 짧은 한 쪽씩, 무슨 뜻이고 왜 등장하며 잔을 어떻게 바꾸는지. 긴 글은 없습니다. 한 편이 필요한 주제라면 다른 섹션에 있고, 여기서는 그쪽을 가리킵니다.

- [떫음](https://gota.cafe/ko/learn/glossary/astringency): 혀와 볼 안쪽이 마르고 조여드는 감각. 덜 익은 감이나 진하게 우린 홍차가 남기는 그 느낌입니다. 쓴맛도 아니고 산미도 아닙니다. 맛이 아니라 촉감 쪽의 결점이며, 폴리페놀이 침 속 단백질과 결합하면서 생깁니다.
- [바이패스](https://gota.cafe/ko/learn/glossary/bypass): 베드를 지나지 않고 잔에 도달한 물. 푸어오버라면 드리퍼 벽을 향해 부어져 필터를 타고 곧장 흘러내린 물, 슬러리에는 한 번도 닿지 않은 채 내려가면서 추출된 커피를 희석하는 물입니다.
- [슬러리](https://gota.cafe/ko/learn/glossary/slurry): 푸어오버 중에 기구 안에 있는, 물과 커피 가루가 섞인 젖은 베드입니다. 마른 커피도 아니고 필터 아래로 떨어진 추출액도 아닌, 탁하게 소용돌이치는 그 중간 상태입니다.
- [구스넥 주전자](https://gota.cafe/ko/learn/glossary/gooseneck): 주둥이가 길고 가늘게 S자로 휘어 있어서, 겨눈 자리에 얇은 물줄기를 그대로 떨어뜨릴 수 있는 주전자입니다. 이름은 새에서 왔습니다 — 몸통에서 솟아올라 앞으로 굽고 끝으로 갈수록 가늘어지는 모양이 거위 목을 닮았죠.
- [WDT(Weiss Distribution Technique)](https://gota.cafe/ko/learn/glossary/wdt): 물이 닿기 전에 가는 도구 — 바늘, 얇은 철사, 펴 놓은 클립 — 로 마른 커피 베드를 저어 뭉친 덩어리를 풀어 주는 사전 작업입니다. 포터필터의 고르지 않은 분배를 해결하는 방법으로 이걸 알린 에스프레소 애호가 존 와이스의 이름에서 왔습니다.
- [추출](https://gota.cafe/ko/learn/glossary/extraction): 분쇄된 커피에서 성분을 녹여 물로 옮기는 일. 로스팅된 커피는 약 30 %가 가용성입니다. 물이 이론적으로 끌어낼 수 있는 최대치이고, 그 뒤에 남는 것은 마른 섬유소뿐입니다. 스페셜티 필터 추출은 그중 18~22 %를 실제로 뽑아내는 것을 겨냥합니다. 잔이 균형을 이루는 구간입니다.
- [농도](https://gota.cafe/ko/learn/glossary/strength): 추출된 커피가 얼마나 진한지를 말합니다. TDS(총 용존 고형물), 즉 잔 속 액체 1 g당 녹아 있는 커피 성분의 비율로 잽니다. 보통의 필터 커피는 TDS 1.20 %에서 1.50 % 사이에 떨어집니다. 에스프레소는 8~12 %에 삽니다.
- [TDS(총 용존 고형물)](https://gota.cafe/ko/learn/glossary/tds): 추출한 잔에서 액체 1 g당 녹아 있는 커피 성분의 비율입니다. TDS 1.30 %는 액체 100 g마다 커피 성분 1.3 g이 녹아 있다는 뜻입니다. 혀가 "진하다"고 부르는 것을 숫자로 만든 값이죠.
- [침지식 추출](https://gota.cafe/ko/learn/glossary/immersion): 분쇄한 커피를 정해진 시간 동안 물에 완전히 잠기게 우린 뒤, 액체를 베드에서 분리하는 방식입니다. 물이 베드를 통과해 계속 흘러가는 여과식의 반대편에 있습니다.
- [여과식 추출](https://gota.cafe/ko/learn/glossary/percolation): 물이 커피 베드를 통과해 계속 흐르면서 거의 곧바로 추출액으로 빠져나가는 방식입니다. 모든 푸어오버가 여과식입니다. V60, 케멕스, 칼리타, 오리가미, 오레아, 트라이콜레이트. 에스프레소도 여과식이고, 다만 9바 압력이 걸릴 뿐입니다.
- [탁해짐](https://gota.cafe/ko/learn/glossary/muddying): 과다 추출이 드러나는 특정한 방식입니다. 잔에서 명료도가 사라지고 걸쭉하고 둔하고 뭉뚱그려진 맛이 납니다. 산미가 무너지고, 위에 얹혀 있어야 할 향들이 조용해지고, 남는 건 무거운 로스팅 맛과 종이 상자 맛입니다. 원두가 자기 소리를 내기를 그만둡니다.
- [미분](https://gota.cafe/ko/learn/glossary/fines): 원두를 갈 때 나오는 가장 작은 입자, 보통 100마이크론 아래를 말합니다. 아무리 좋은 그라인더라도 미분은 나옵니다. 문제는 미분이 있느냐가 아니라, 얼마나 많이 나오고 베드 안에 얼마나 고르게 퍼지느냐입니다.
- [볼더](https://gota.cafe/ko/learn/glossary/boulders): 분쇄된 베드에서 가장 큰 입자. 버가 끝까지 부수지 못한 덩어리를 부르는 비공식 이름입니다. 미분의 반대편이고, 웬만한 가정용 분쇄에서는 눈으로도 보입니다. 중간 크기 입자 사이에 자갈처럼 섞여 있는 조각들.
- [버(분쇄날)](https://gota.cafe/ko/learn/glossary/burrs): 그라인더 안에서 원두를 목표 입도로 부수는 두 개의 날. 밀리미터 단위 이하로 간격이 맞춰진 채 아주 가까이 마주 보고 있고, 원두는 그 사이를 통과해야만 반대편으로 나올 수 있습니다.
- [가스 배출(디개싱)](https://gota.cafe/ko/learn/glossary/degassing): 로스팅된 원두 안에 갇힌 CO₂가 빠져나가는 일. 로스팅은 마이야르 반응의 부산물로 기체를 만들고, 그 기체는 로스팅 이후 며칠에서 몇 주에 걸쳐 원두의 세포 구조를 통해 천천히 새어 나옵니다. 봉투 안에 앉아 있는 내내 커피는 가스를 배출하고 있습니다.
- [로스팅 후 경과일](https://gota.cafe/ko/learn/glossary/off-roast): 커피를 볶은 날로부터 며칠이 지났는지를 가리킵니다. 스페셜티 봉투에는 유통기한 대신 로스팅 날짜가 찍혀 있는 경우가 많고, "로스팅 14일차"라면 정확히 2주 전에 볶은 원두입니다.
- [명료함](https://gota.cafe/ko/learn/glossary/clarity): 잔에서 개별 향미가 얼마나 또렷하게 구분되는지를 가리키는 속성. 명료한 잔에서는 시트러스 그리고 꽃 그리고 맥아 그리고 여운이 각각 다른 것으로 잡힙니다. 갈색 덩어리 하나로 뭉개지지 않습니다. 탁함의 반대편입니다.
- [바디](https://gota.cafe/ko/learn/glossary/body): 커피가 입안에서 갖는 무게. 어떤 잔은 탈지유 같고 어떤 잔은 생크림 같게 만드는 것이 바디입니다. 바디는 맛과도 농도와도 별개입니다. 진하면서 바디가 가벼운 잔도, 연하면서 바디가 무거운 잔도 있습니다.
- [산미](https://gota.cafe/ko/learn/glossary/acidity): 침이 돌게 만드는 밝고 생기 있는 성질. 풋사과, 감귤류, 잘 만든 화이트 와인의 산과 같은 자리에 있습니다. 스페셜티 커피에서 산미는 미덕이지 결점이 아닙니다. 살아 있는 잔과 밋밋한 잔을 가르는 것이 바로 이것입니다.
- [1차 크랙](https://gota.cafe/ko/learn/glossary/first-crack): 로스팅 중에 원두 내부의 수분이 순간적으로 수증기가 되면서 밖으로 빠져나오고, 그 힘에 조직이 갈라지며 나는 탁 소리입니다. 날카롭고 또렷한 소리라 로스터들이 하나같이 팝콘에 빗대는데, 실제로 그렇게 들립니다. 원두 온도 기준 196~205 °C 부근에서, 원두와 로스터에 따라 조금씩 다르게 나타납니다.
- [2차 크랙](https://gota.cafe/ko/learn/glossary/second-crack): 로스팅 중 원두 온도 224~230 °C 부근에서 나는 두 번째 갈라짐입니다. 셀룰로스 구조가 한 번 더 무너지고 오일이 표면으로 올라오기 시작합니다. 소리는 1차 크랙보다 작지만 더 빠르고 촘촘합니다. 또렷한 소리가 하나씩 터지는 게 아니라 잘게 이어지는 잔소리에 가깝고, 우유에 부은 시리얼 소리를 닮았습니다.
- [로스팅 결점](https://gota.cafe/ko/learn/glossary/roast-defects): 생두 자체가 아니라 볶는 방식에서 생기는 맛의 결함입니다. 알아보기 쉬운 건 일관되기 때문입니다. 같은 실수를 반복하는 로스터리의 커피는 산지가 뭐든 봉투마다 같은 결점을 공유합니다.
- [생두 결점](https://gota.cafe/ko/learn/glossary/green-defects): 볶기 전 생두 단계에 이미 들어 있어서 어떤 로스팅으로도 되돌릴 수 없는 결함입니다. 스페셜티 등급 체계가 존재하는 이유가 바로 이걸 세기 위해서입니다 — Q 그레이딩도 SCA 기준도 킬로그램당 결점두가 얼마나 적은지를 점수에 반영합니다.
- [사이폰(진공식 추출기)](https://gota.cafe/ko/learn/glossary/siphon): 두 개의 챔버로 이루어진 기구로, 가열된 증기압이 물을 위로 밀어 올려 커피와 만나게 하고, 식으면서 생기는 진공이 완성된 추출액을 필터로 끌어내립니다. syphon으로도 쓰고, 예전 글에서는 배큐엄 팟이라고 불렀습니다.
- [굴절계](https://gota.cafe/ko/learn/glossary/refractometer): 추출한 커피의 굴절률 — 액체가 빛을 얼마나 꺾는지 — 을 재서 TDS 퍼센트로 환산해 주는 작은 휴대용 기기입니다. TDS와 사용한 물, 원두량을 추출 계산기에 넣으면 추출 수율이 나옵니다. 원두 무게 중 실제로 잔에 녹아든 비율이죠.
- [바이패스 비율](https://gota.cafe/ko/learn/glossary/bypass-ratio): 바이패스에 숫자를 붙인 것. 전체 추출수 중 베드를 통과하지 않은 물의 비율입니다. 필터 옆으로 흘러내린 물이나, 다 내린 잔에 그대로 부은 물처럼 슬러리에 한 번도 닿지 않은 물이죠. 바이패스 0 %면 모든 물방울이 원두와 만납니다. 바이패스 30 %면 물의 30 %가 그냥 뜨거운 물로 잔에 도착해 나머지를 묽게 만듭니다.
- [스페셜티 커피](https://gota.cafe/ko/learn/glossary/specialty-coffee): 마케팅 문구가 아니라, 측정된 커핑 점수로 정의되는 범주입니다. 미국 스페셜티커피협회가 기준선을 정합니다. 100점 만점 커핑 척도에서 80점 이상을 받은 커피는 스페셜티라고 부를 수 있습니다. 80점 아래는 커머셜입니다.
- [서드 웨이브 커피](https://gota.cafe/ko/learn/glossary/third-wave): 커피를 상품 음료에서 공예품으로 옮겨 놓은 문화적·상업적 흐름입니다. 1990년대 후반에 시작해 2000년대를 지나며 형태를 갖췄습니다. 이름은 맥주와 음식 문화에서 빌려 왔는데, 거기서도 각 "웨이브"는 출처와 품질 쪽으로 이동한 비슷한 전환을 가리킵니다.
- [펄스 푸어(분할 주수)](https://gota.cafe/ko/learn/glossary/pulse-pour): 전체 물을 여러 번으로 나눠 붓고 사이사이 짧게 쉬는 푸어오버 방식입니다. 각 회차 사이에 베드가 어느 정도 빠지도록 두고 — 수위가 슬러리 표면 근처까지 내려오면 — 다시 붓습니다. 흔한 구성은 4회, 5회, 가끔 6회입니다.
- [연속 푸어](https://gota.cafe/ko/learn/glossary/continuous-pour): 뜸을 들인 뒤 목표 무게에 닿을 때까지 물줄기를 끊지 않고 한 번에 붓는 푸어오버 기법. 펄스 푸어의 반대편입니다. 슬러리 위로 수위가 올라가 안정되도록 두었다가, 마지막에 한꺼번에 빠지게 합니다.
- [스월링](https://gota.cafe/ko/learn/glossary/swirl): 기구(또는 서버)를 잡고 빠르게 원을 그려, 베드 구조를 무너뜨리지 않으면서 슬러리를 다시 고르게 펴는 교반 기술입니다. 뜸 들인 직후, 또는 분할 주수 레시피에서 매 회차 뒤에 가장 많이 씁니다.
- [프리인퓨전](https://gota.cafe/ko/learn/glossary/pre-infusion): 본 추출이 시작되기 전에 물을 잠깐 먼저 접촉시키는 단계입니다. 적은 양의 물로 커피를 적신 뒤 잠시 두어, 나머지 물이 들어오기 전에 입자가 물을 머금고 부풀고 CO₂를 뱉게 합니다.
- [퍽](https://gota.cafe/ko/learn/glossary/puck): 추출이 끝난 뒤 기구 안에 남은, 다 쓴 커피 가루 덩어리입니다. 말 자체는 에스프레소에서 왔습니다 — 포터필터에서 툭 쳐서 빼내는, 하키 퍽처럼 눌린 젖은 케이크가 문자 그대로 그 물건이죠 — 지금은 필터 커피에서도 그대로 씁니다.
- [테이스팅 노트](https://gota.cafe/ko/learn/glossary/tasting-note): 커피 봉투에 적힌 짧은 묘사입니다. "블루베리, 다크 초콜릿, 흑설탕" 같은 식으로, 잔에서 어떤 맛을 찾게 될지 알려 주려는 말이죠. 로스터가 그 랏을 커핑한 결과를 바탕으로 씁니다. 보장이 아니라 예측이고, 맛 목록보다는 감각을 붙들 어휘의 발판으로 읽는 편이 낫습니다.
- [품종](https://gota.cafe/ko/learn/glossary/varietals): 아라비카의 식물학적 변종들입니다. 와인의 포도 품종, 사이더의 사과 품종과 같은 자리에 있습니다. 같은 농장에서 같은 방식으로 가공한 커피 둘도 품종이 다르면 맛이 다릅니다. 스페셜티 봉투에는 산지와 가공 방식 옆에 품종이 함께 적히는 경우가 많습니다.
- [재배 고도](https://gota.cafe/ko/learn/glossary/elevation): 커피가 자란 해발 고도(MASL). 스페셜티 봉투에 "1,800 MASL", "1,950 MASL" 같은 표기가 흔히 찍혀 있는 이유는, 아라비카에서 고도가 컵 품질을 가장 잘 예측하는 지표 중 하나이기 때문입니다.
- [수분활성도](https://gota.cafe/ko/learn/glossary/water-activity): 원두 안에 있는 가용 수분의 양을 재는 값입니다. 화학 반응, 미생물 증식, 향 손실에 실제로 참여할 만큼 자유로운 물이죠. Aw로 표기하고, 0에서 1까지의 척도에서 1은 순수한 물, 0은 완전 건조입니다.
- [싱글 오리진](https://gota.cafe/ko/learn/glossary/single-origin): 한 곳에서 온 커피입니다. 그 "한 곳"이 얼마나 좁은지는 쓰기 나름입니다.
- [블렌드](https://gota.cafe/ko/learn/glossary/blend): 산지나 품종이나 로스팅 커브가 다른 원두를 둘 이상 섞어 한 봉투에 담은 커피. 싱글 오리진의 반대편입니다. 잘 만들면 부분의 합보다 큰 잔이 됩니다. 단맛은 이쪽에서, 바디는 저쪽에서, 밝기는 또 다른 쪽에서. 잘못 만들면 품질 낮은 커피를 더 흥미로운 커피 뒤에 숨기는 수단이 됩니다.
- [마이크로랏](https://gota.cafe/ko/learn/glossary/microlot): 한 농장에서 나온 작은 물량을 따로 가공한 배치입니다. 많아야 수백 킬로그램 정도고, 컵 품질이 더 높게 나올 거라고 보고 농장의 대량 생산분에서 떼어 둔 물량입니다. 스페셜티 로스터리가 산지에서 가장 개성 있는 커피에 닿는 통로가 마이크로랏입니다.
- [도스(투입량)](https://gota.cafe/ko/learn/glossary/dose): 한 번 내릴 때 기구에 넣는 마른 원두의 양. 그램 단위 무게로 잽니다. 모든 레시피의 출발점입니다. "도스 15 g"이라면 물이 닿기 전에 원두 15그램을 갈아 둔다는 뜻입니다.
- [다이렉트 트레이드](https://gota.cafe/ko/learn/glossary/direct-trade): 로스터리가 생산자 — 농장, 협동조합, 생산자 그룹 — 에게서 생두를 직접 사들이는 방식. 가격과 조건을 정하는 상품시장 중개인이 끼지 않습니다. 로스터리가 직접 농장을 찾아가고, 생산자의 이름을 알고, C마켓이 아니라 컵 품질에 연동된 가격을 협상하는 것이 보통입니다.
- [공정무역](https://gota.cafe/ko/learn/glossary/fair-trade): 생두에 최저 가격을 보장하는 인증 제도입니다. C마켓 선물 가격이 어디에 있든 상관없이 그 아래로는 팔리지 않게 막아 줍니다. 1980년대 후반에 시작해 1997년 국제공정무역기구가 제도로 다듬었고, 지금은 동그란 공정무역 마크로 대형마트 커피 매대에서 흔히 볼 수 있습니다.
- [디카페인](https://gota.cafe/ko/learn/glossary/decaf): 로스팅 전에 카페인의 97~99 %를 제거한 원두. 향미 성분 대부분은 카페인이 아니므로 여전히 커피 맛이 나고, 다만 밤잠을 방해하지 않습니다. 카페인 제거 공정이 좋아지면서 지난 10년 사이 스페셜티 디카페인의 수준이 크게 올라갔습니다.
- [크레마](https://gota.cafe/ko/learn/glossary/crema): 갓 내린 에스프레소 위에 앉는 적갈색 거품층. 미세한 커피 오일, 멜라노이딘, 용존 성분이 이루는 콜로이드 현탁액 속에 CO₂가 갇힌 것입니다. 크레마는 압력이 있어야만 생깁니다. 푸어오버와 침지식은 9 bar로 추출하지 않으니 크레마가 만들어지지 않습니다.
- [포터필터](https://gota.cafe/ko/learn/glossary/portafilter): 에스프레소 머신의 그룹헤드에 물려 들어가는, 손잡이 달린 금속 바스켓 홀더입니다. 바리스타는 바스켓에 커피를 갈아 담고, 탬핑하고, 포터필터를 머신에 장착합니다. 그러면 압력을 받은 물이 그 안을 통과하며 에스프레소가 나옵니다. 포터필터가 없으면 에스프레소 머신은 그냥 주전자입니다.
- [탬핑](https://gota.cafe/ko/learn/glossary/tamping): 에스프레소 포터필터에 담긴 커피를 머신에 장착하기 전에 눌러, 평평하고 수평이며 밀도가 고른 퍽으로 만드는 동작입니다. 탬핑하지 않으면 베드에 공기 틈이 생기고 밀도가 들쭉날쭉해집니다. 그러면 압력을 받은 물이 저항이 가장 적은 길을 찾아 물길을 내고 추출이 고르지 않게 됩니다.
- [핸드 그라인더(수동 그라인더)](https://gota.cafe/ko/learn/glossary/hand-grinder): 전기 모터가 아니라 손으로 돌려 쓰는 그라인더입니다. 호퍼에 원두를 넣고, 다이얼로 분쇄도를 맞추고, 핸들을 끼워 챔버가 빌 때까지 돌립니다. 스페셜티급 핸드 그라인더는 전동 모델과 똑같은 코니컬 또는 플랫 버를 씁니다 — 분쇄 품질을 타협한 물건이 아니라, 속도와 힘만 타협한 물건입니다.
- [유량(주수 속도)](https://gota.cafe/ko/learn/glossary/flow-rate): 주전자에서 물이 나오는 속도를 초당 그램으로 잰 값입니다. 물 150 g을 30초에 걸쳐 부었다면 초당 5 g으로 부은 겁니다. 집에서 내리는 사람은 거의 재지 않고, 대회에 나가는 사람은 반드시 연습하는 변수입니다.
- [아라비카](https://gota.cafe/ko/learn/glossary/arabica): Coffea arabica. 스페셜티 커피의 사실상 전부가 이 종입니다. 봉투에 산지와 농장과 고도와 품종이 적혀 있다면 그건 아라비카 이야기입니다. 너무 당연해서 스페셜티 봉투 대부분은 종 이름을 아예 적지도 않습니다.
- [로부스타](https://gota.cafe/ko/learn/glossary/robusta): Coffea canephora. 사람들이 실제로 마시는 또 하나의 종이고, 세계 생산량의 약 40 %를 차지합니다. 낮은 고도에서 자라고, 아라비카라면 죽었을 더위와 병해를 견디고, 나무 한 그루당 수확량이 많고, 값이 훨씬 쌉니다. 베트남이 세계 최대 생산국이 된 것도 이 종 덕분입니다.

## Lernen (Deutsch)

### [Die Bohne](https://gota.cafe/de/lernen/bohne)

Jede Tasse ist halb entschieden, bevor du überhaupt mahlst. Herkunft, Aufbereitung, Röstung, Tage seit der Röstung — nichts davon lässt sich am Zubereiter noch verschieben. Lerne zu lesen, was der Beutel dir längst sagt, und du hörst auf, der Technik anzulasten, was der Rohkaffee ohnehin nie hergegeben hätte.

- [Herkunft](https://gota.cafe/de/lernen/bohne/kaffee-herkunft): Wo der Kaffee gewachsen ist, prägt die Tasse stärker als fast alles andere. Boden, Höhe, Klima und Varietät wirken über die Jahre zusammen, die der Baum im Boden steht. Ist die Kirsche einmal gepflückt, verändert der Rest der Kette — Aufbereitung, Röstung, Brühung — nur noch das, was ohnehin schon da ist. Du kannst keine Frucht in einen Kaffee hineinbrühen, der nicht dafür gewachsen ist.
- [Aufbereitung](https://gota.cafe/de/lernen/bohne/aufbereitung): Kaffee wächst als Kirsche. Was du brühst, ist der Samen. Aufbereitung ist alles, was zwischen dem Pflücken der Kirsche und dem versandfertigen, trockenen Rohkaffee passiert — und nach der Herkunft die zweitgrößte Geschmacksentscheidung. Zwei Kaffees von derselben Farm, unterschiedlich aufbereitet, schmecken wie zwei verschiedene Kaffees.
- [Wie Kaffee geröstet wird](https://gota.cafe/de/lernen/bohne/kaffee-roesten): Rösten ist die Chemie, die aus einem grünen Samen etwas macht, das nach Kaffee schmeckt. Eine Rohbohne ist dicht, vegetal und sauer — in keinem sinnvollen Sinne trinkbar. Hitze über die richtige Zeit verwandelt sie in das aromatische, braune, brühbare Ding im Regal. Fast alles, was du in der fertigen Tasse schmeckst, ist in den acht bis fünfzehn Minuten im Röster entstanden oder geformt worden.
- [Röstgrade](https://gota.cafe/de/lernen/bohne/roestgrade): Rösten ist Hitze über Zeit. Rohe Bohnen gehen geschmacklos und dicht hinein; heraus kommt Kaffee. Wo die Rösterei den Prozess stoppt — gemessen in Farbe, Zeit und Bohnenkerntemperatur — entscheidet, wie viel Herkunftscharakter überlebt und wie viel „geröstet“ die Oberhand gewinnt.
- [Frische und Lagerung](https://gota.cafe/de/lernen/bohne/frische-und-lagerung): Das Röstdatum ist die nützlichste Zahl, die auf einem Beutel steht. Der Geschmack eines Beutels verändert sich im ersten Monat stärker als in seinem ganzen restlichen Leben. Frisch kaufen und richtig lagern ist das billigste Upgrade, das du deinem Kaffee verpassen kannst.

### [Grundlagen](https://gota.cafe/de/lernen/grundlagen)

Mahlgrad, Temperatur, Verhältnis, Bloom, Guss, Zeit, Verkostung. Sieben Hebel, eine Tasse — dazu der Zubereiter, an dem du sie bedienst. Jedes Rezept, dem du folgst, ist nur eine Momentaufnahme davon, wo jemand diese Hebel stehen gelassen hat. Wenn du verstanden hast, was jeder einzelne mit der Tasse macht, hörst du auf, Rezepte zu jagen, und fängst an, sie anzupassen.

- [Filterkaffee zubereiten: die einfache Anleitung](https://gota.cafe/de/lernen/grundlagen/filterkaffee): Filterkaffee gelingt zuverlässig, wenn du einige wenige Variablen kontrollierst und die letzte Anpassung nach Geschmack vornimmst. Diese Anleitung gibt dir ein verlässliches Ausgangsrezept, erklärt, was die einzelnen Entscheidungen verändern, und zeigt dir, wie du die nächste Zubereitung gezielt anpasst, ohne alles auf einmal umzustellen.
- [Mahlgrad](https://gota.cafe/de/lernen/grundlagen/mahlgrad): Der erste Hebel, und der größte. Vor der Wassertemperatur, vor dem Verhältnis, vor der Gusstechnik entscheidet der Mahlgrad, wie schnell Wasser Geschmack aus dem Kaffeebett ziehen kann. Bewegst du ihn, zieht alles andere nach.
- [Wassertemperatur](https://gota.cafe/de/lernen/grundlagen/wassertemperatur): Heißeres Wasser holt den Geschmack schneller heraus. Das ist die ganze Regel. Alles andere ist die Frage, wie du die Temperatur an das anpasst, was im Beutel liegt.
- [Kaffee zu Wasser](https://gota.cafe/de/lernen/grundlagen/kaffee-wasser-verhaeltnis): Ein Verhältnis sind zwei Zahlen: wie viel Kaffee, wie viel Wasser. Lies 1:16 als ein Gramm Kaffee auf sechzehn Gramm Wasser. Kleinere Zahlen bedeuten stärkeren Kaffee.
- [Der Bloom](https://gota.cafe/de/lernen/grundlagen/bloom): Frischer Kaffee trägt noch CO₂ aus der Röstung in sich. Gießt du die gesamte Wassermenge auf einmal auf, drückt dieses Gas das Wasser weg und die Extraktion wird fleckig. Der Bloom ist ein kleiner erster Guss, der dem Gas Zeit gibt zu entweichen, bevor die eigentliche Arbeit beginnt.
- [Gusstechnik](https://gota.cafe/de/lernen/grundlagen/gusstechnik): Wie das Wasser ins Kaffeebett gelangt, ist das halbe Rezept. Gleicher Kaffee, gleicher Mahlgrad, gleiches Verhältnis — drei Gusstechniken ergeben drei verschiedene Tassen.
- [Die Phasen einer Brühung](https://gota.cafe/de/lernen/grundlagen/phasen-der-bruehung): Jeder Handaufguss besteht aus vier Phasen, immer in derselben Reihenfolge. Zu wissen, was jede Phase tut, ist der Unterschied zwischen einem Rezept folgen und lesen, was vor dir passiert.
- [Familien von Zubereitern](https://gota.cafe/de/lernen/grundlagen/zubereiter-arten): Zubereiter teilen sich in drei Familien, je nachdem, wie das Wasser auf den Kaffee trifft. Jede Familie hat einen eigenen Charakter. Wenn du weißt, in welcher du gerade unterwegs bist, weißt du auch, welche Tasse dich erwartet — und welche Fehler dir dabei leicht passieren.
- [Die Tasse lesen](https://gota.cafe/de/lernen/grundlagen/kaffee-verkosten): Deine Zunge ist das genaueste Diagnosegerät, das du je besitzen wirst. Das Schwierige ist nicht das Schmecken — es ist, dem Geschmeckten einen Namen zu geben und zu wissen, welchen Hebel du als Nächstes bewegst.

### [Methoden](https://gota.cafe/de/lernen/methoden)

Ein Zubereiter ist eine Beschränkung, kein Werkzeug. Der V60 belohnt Flusskontrolle, die French Press belohnt Geduld, die AeroPress tauscht Volumen gegen Zugriff auf jede einzelne Variable. Entscheide danach, was ein Gerät leicht schmeckbar macht — Klarheit, Gewicht, Textur —, nicht danach, was sich im Regal gut fotografiert.

- [Filter oder Immersion](https://gota.cafe/de/lernen/methoden/filter-vs-immersion): Jedes Brühgerät steht auf einer von zwei Seiten derselben Linie. Filterzubereiter (V60, Kalita, Chemex, Origami) führen das Wasser durch das Kaffeebett. Immersionszubereiter (French Press, Clever, Cold Brew) lassen das Wasser mit dem Kaffeemehl stehen und trennen es danach. Die AeroPress ist ein Hybrid und gibt dir je nach Handhabung beides.
- [V60](https://gota.cafe/de/lernen/methoden/v60): Harios Konus ist der meistkopierte Entwurf des modernen Kaffees, und das aus gutem Grund: 60°-Kegel, tiefe Rippen und ein großes Loch ergeben zusammen einen Zubereiter, der den Fluss überhaupt nicht drosselt. Das Wasser wird vom Kaffeemehl zurückgehalten, nicht vom Gerät. Damit sind Mahlgrad und Guss die einzigen echten Variablen.
- [Kalita Wave](https://gota.cafe/de/lernen/methoden/kalita): Wo der V60 dir einen tiefen Konus und einen frei laufenden Ausgang gibt, macht die Kalita Wave das Gegenteil: flaches Bett, drei kleine Löcher und ein gewelltes Papier, das sich selbst von der Wand fernhält. Der Zubereiter drosselt den Fluss mit Absicht. Kaffeemehl und Gerät teilen sich die Kontrolle.
- [Chemex](https://gota.cafe/de/lernen/methoden/chemex): Bekannt ist die Chemex vor allem für ihre Sanduhrform, aber ihre eigentliche Signatur ist das Papier. Die gebondeten Chemex-Filter sind 20–30 % dicker als übliche Pour-over-Papiere: Sie fangen mehr Öle und mehr Feinanteile ab und bremsen den Durchfluss spürbar. Der Zubereiter ist ein Gefäß, die Arbeit macht der Filter.
- [Origami](https://gota.cafe/de/lernen/methoden/origami): Der Origami-Dripper ist ein gefalteter Keramikkonus mit 20 senkrechten Rippen, gebaut für konische V60-Filter und für flachbodige Kalita-Wave-Papiere. Ein Zubereiter, zwei Geometrien — deshalb landen Wettbewerbsbaristas immer wieder bei ihm.
- [AeroPress](https://gota.cafe/de/lernen/methoden/aeropress): Ein Plastikzylinder, ein Kolben, ein Papierfilter: 2005 als Reisezubereiter verkauft und binnen kurzem von Leuten übernommen, die damit nie verreisen würden. Der Kniff der AeroPress ist, dass sie quer auf der Trennlinie zwischen Filter und Immersion sitzt. Unten durch Filter und Halterung verschlossen, ist sie ein Immersionszubereiter. Sobald du drückst, trennen sich Wasser und Kaffeemehl schlagartig. Die Bandbreite an Mahlgraden, die sie akzeptiert, ist enorm, und die Tasse ist sauber, hat aber Körper.
- [Clever und Switch](https://gota.cafe/de/lernen/methoden/clever-switch): Beide Zubereiter lösen dieselbe Frage: Was, wenn der Kaffee ziehen könnte wie in einer French Press, aber durch ein Papier abliefe? Der Clever Coffee Dripper hat unten ein schwerkraftgesteuertes Ventil — es bleibt zu, bis du den Zubereiter auf eine Tasse stellst, und die Tasse drückt es auf. Der Hario Switch ist ein V60 mit einem Ventil von Hand. Gleiche Idee, andere Auslösung.
- [Cold Brew](https://gota.cafe/de/lernen/methoden/cold-brew): Cold Brew ist der langsamste Verwandte des Filterkaffees. Kaffee und kaltes (oder zimmerwarmes) Wasser kommen in ein Gefäß, das Ganze steht 12–24 Stunden, dann wird abgeseiht. Keine Hitze, kein Guss, kein Aufwand. Zeit ersetzt Temperatur als Extraktionshebel.
- [French Press](https://gota.cafe/de/lernen/methoden/french-press): Die French Press ist der reinste Ausdruck der Immersionsidee: gemahlener Kaffee, heißes Wasser, ein Metallsieb, Zeit. Das Sieb hält alles zurück, was größer als etwa 150 Mikrometer ist; alles darunter — Feinanteile und Öle — landet in der Tasse. Diese eine Konstruktionsentscheidung macht den Charakter der French Press aus.
- [Moka-Kanne](https://gota.cafe/de/lernen/methoden/moka-kanne): Bialetti ließ die Moka 1933 patentieren, und viel geändert hat sich am Entwurf seither nicht. Unten eine Kammer mit Wasser, dazwischen ein Trichtersieb mit Kaffee, oben eine Kammer für das Getränk. Die Kanne kommt auf den Herd, im unteren Kessel baut sich mit der Hitze Druck auf, und der Dampfdruck schiebt heißes Wasser durch das Kaffeemehl nach oben. Ein Druckzubereiter für den Herd also, kein Espresso: Der Druck liegt bei etwa 1,5 bar, Espressomaschinen arbeiten mit 9.
- [Japanese Iced (Flash Brew)](https://gota.cafe/de/lernen/methoden/japanese-iced): Der schnellste Weg zu einem hochwertigen kalten Kaffee ist zugleich der widersinnigste: einen heißen V60 direkt auf Eis brühen. Flash Brew — die japanische Kissaten-Tradition des aisu kōhī, heiß gebrüht und auf dem Weg nach unten gekühlt — ersetzt einen Teil des Brühwassers durch Eis in der Karaffe. Der heiße Kaffee läuft ganz normal durch das Kaffeebett und kühlt beim Kontakt mit dem Eis schlagartig ab. Genau das sperrt die flüchtigen Aromen in der Tasse ein, bevor sie verdunsten.
- [Siphon](https://gota.cafe/de/lernen/methoden/siphon): Zwei Glaskolben, eine Hitzequelle und ein Vakuum. Dampfdruck treibt das Wasser nach oben in den Kaffee, dort zieht es als Vollimmersion, und wenn die Hitze weg ist, wird alles durch einen Filter wieder nach unten gesogen. Kein Zubereiter ist theatralischer, und keiner wird so oft als bloßes Theater abgetan — schade, denn die Tasse, die dabei herauskommt, ist auf anderem Weg kaum zu bekommen.

### [Techniken](https://gota.cafe/de/lernen/techniken)

Das Rezept sagt dir was, die Technik entscheidet wie. Wo das Wasser landet, wie schnell es fällt, wie ruhig du den Slurry hältst, was im Kessel ist — dieselben Zahlen schmecken in zwei Händen nach zwei verschiedenen Kaffees. Zehn Gramm Aufmerksamkeit schlagen zehn Gramm neue Ausrüstung.

- [Gussmuster](https://gota.cafe/de/lernen/techniken/gussmuster): Die Gusstechnik gibt dir den Standard und sagt dir, wann du ihn brichst. Hier geht es um das, was danach gern untergeht: Aufgießen sind eigentlich zwei Entscheidungen, nicht eine.
- [Bloom-Strategien](https://gota.cafe/de/lernen/techniken/bloom-strategien): Beim Bloom treffen die Grundlagen auf das Rezept. Die Grundlagen liefern das Warum, hier kommen das Wie viel und das Wie.
- [Agitation](https://gota.cafe/de/lernen/techniken/agitation): Agitation ist alles, was Wasser durch das Kaffeemehl bewegt, statt es nur obendrauf zu legen. Sie ist der am wenigsten diskutierte Hebel im Pour-over und der, der sich am leichtesten übertreiben lässt.
- [Durchlauf](https://gota.cafe/de/lernen/techniken/durchlauf): Der Durchlauf ist die Phase nach deinem letzten Guss, in der Wasser das Kaffeebett verlässt, ohne dass du noch etwas nachgibst. Hier passieren die meisten Diagnosen: Das Bett verrät, was dein Guss angerichtet hat, und die Zeit sagt dir, ob der Mahlgrad stimmt.
- [Wassermineralität](https://gota.cafe/de/lernen/techniken/wassermineralien): Kaffee besteht zu 98–99 % aus Wasser. Was das Wasser mitbringt, zeigt der Kaffee. Die meisten zu Hause geben Hunderte für Mühlen aus und Centbeträge fürs Wasser — das ist verkehrt herum.
- [Nachverkosten](https://gota.cafe/de/lernen/techniken/nachverkosten): Die meisten probieren einen Kaffee einmal, entscheiden, was er ist, und kommen nie darauf zurück. So baut man sich einen statischen Gaumen. Nachverkosten — denselben Kaffee über eine Woche verteilt zwei- oder dreimal wieder aufgreifen — ist der Weg, ihn wirklich kennenzulernen.
- [Rezepte hochrechnen](https://gota.cafe/de/lernen/techniken/rezepte-skalieren): Ein Rezept, das für eine Tasse funktioniert, funktioniert nicht automatisch für zwei. Die Mathematik sagt, es müsste — doppelt Kaffee, doppelt Wasser, gleiches Verhältnis. Die Tasse sagt etwas anderes, und dafür gibt es Gründe.
- [Channeling](https://gota.cafe/de/lernen/techniken/channeling): Channeling heißt, dass das Wasser einen einzigen Weg durchs Kaffeebett findet und über ihn den größten Teil des Kaffees überspringt. Die Tasse schmeckt hohl, sauer und unterextrahiert — das Bett sieht aber aus, als hätte es gebrüht. Es ist das diagnoseresistenteste Problem im Pour-over, weil die Zeiten oft stimmen.

### [Cupping](https://gota.cafe/de/lernen/cupping)

Du cuppst nicht, um besser zu brühen — du cuppst, um ehrlich zu schmecken. Gleicher Mahlgrad, gleiche Schalen, gleiche vier Minuten Ziehzeit, jedes Mal. Nimm dem Zubereiter seine Schmeichelei weg, und du siehst den Kaffee endlich so, wie er ist: nebeneinander, diese Partie gegen die von letzter Woche.

- [Wozu Cupping gut ist](https://gota.cafe/de/lernen/cupping/wozu-cupping): Cupping ist das genormte Verkostungsverfahren, mit dem die Spezialitätenkaffee-Branche Kaffees bewertet. Die Specialty Coffee Association hat es in den 1990ern festgeschrieben, und es steckt hinter jeder Punktzahl auf einem Single-Origin-Beutel, hinter jeder Rohkaffee-Einkaufsentscheidung und hinter jedem Wettbewerb. Anders als die Brühmethoden im Rest dieser App will Cupping keine angenehme Tasse erzeugen. Es will eine vergleichbare erzeugen.
- [Das SCA-Protokoll](https://gota.cafe/de/lernen/cupping/sca-protokoll): Das Cupping-Protokoll der Specialty Coffee Association ist die Verkehrssprache der Spezialitätenkaffee-Bewertung. Es erschien Anfang der 2000er und war bis November 2024 die Grundlage jeder Cupping-Punktzahl, jeder Q-Grader-Prüfung und jedes Wettbewerbs — dann löste CVA 2024 es ab (siehe nächster Artikel). Das Protokoll von 2004 ist trotzdem weiter relevant: Auf diese Fassung ist die Mehrheit der Röster geschult, und auf sie wird bis heute überall verwiesen.
- [Der CVA-Standard 2024](https://gota.cafe/de/lernen/cupping/cva-standard-2024): Im November 2024 hat die SCA ihr Cupping-Protokoll von 2004 durch das Coffee Value Assessment (CVA) ersetzt, veröffentlicht als Standard 102-2024. Es ist die folgenreichste Änderung am Cupping seit zwanzig Jahren. Am Handwerk ändert sich kaum etwas; was sich ändert, ist die Art der Bewertung und ihre Aussage.
- [Cupping zu Hause](https://gota.cafe/de/lernen/cupping/cupping-zu-hause): Für Cupping brauchst du kein Q-Grader-Zertifikat. Drei Schalen und eine Küchenwaage bringen dir an einem Nachmittag mehr bei als ein Jahr beiläufiges Brühen. Es geht nicht ums Punktevergeben, es geht ums Vergleichen.
- [Der Dreieckstest](https://gota.cafe/de/lernen/cupping/dreieckstest): Der Dreieckstest ist eine Unterscheidungsübung: drei identische Schalen, zweimal der eine Kaffee, einmal der andere, blind serviert. Der Verkoster muss sagen, welche Schale abweicht. Es geht weder um Vorliebe noch um Punkte, sondern um eine einzige Frage: Kannst du diese beiden Kaffees wirklich auseinanderhalten?
- [Einen TDS-Wert treffen](https://gota.cafe/de/lernen/cupping/tds-wert-treffen): Sobald du ein Refraktometer hast, ist Cupping nicht mehr rein sensorisch. Du kannst die tatsächliche Konzentration der Brühung messen (TDS, gelöste Feststoffe insgesamt) und daraus die Extraktionsausbeute zurückrechnen. Das meistzitierte Verfahren dafür stammt von Barista Hustle — Zielwert 1,4 % TDS acht Minuten nach dem Aufguss, bei festem Verhältnis 11 g / 200 ml.

### [Glossar](https://gota.cafe/de/lernen/glossar)

Das Vokabular, das im Spezialitätenkaffee tatsächlich benutzt wird. Jeder Begriff ist eine kurze Seite — was er bedeutet, wo er auftaucht und was er an der Tasse ändert. Keine langen Aufsätze; wo ein Begriff einen ganzen Artikel braucht, steht der in einem anderen Kapitel, und hier steht der Verweis darauf.

- [Adstringenz](https://gota.cafe/de/lernen/glossar/adstringenz): Ein trocknendes, zusammenziehendes Gefühl auf Zunge und Wangeninnenseite — dasselbe, was eine unreife Kaki oder ein zu lang gezogener Schwarztee hinterlässt. Es ist keine Bitterkeit und keine Säure. Es ist ein taktiler Fehler, kein Geschmack: Polyphenole binden sich an die Proteine in deinem Speichel.
- [Bypass](https://gota.cafe/de/lernen/glossar/bypass): Wasser, das in deine Tasse gelangt, ohne durch das Kaffeebett gegangen zu sein. Im Pour-over ist das Wasser, das gegen die Wand des Drippers gegossen wird und am Filter entlang direkt nach unten läuft, ohne den Slurry je zu berühren — und den gebrühten Kaffee auf dem Weg verdünnt.
- [Slurry](https://gota.cafe/de/lernen/glossar/slurry): Das nasse Gemisch aus Kaffeemehl und Wasser, das während eines Pour-overs im Zubereiter steht. Nicht der trockene Kaffee, nicht die fertige Flüssigkeit unter dem Filter — die schlammige, schwappende Mitte.
- [Schwanenhals-Kessel](https://gota.cafe/de/lernen/glossar/schwanenhalskanne): Ein Wasserkocher mit langem, schmalem, S-förmig gebogenem Auslauf, mit dem du einen dünnen, kontrollierten Wasserstrahl genau dorthin setzt, wo du zielst. Die Form hat ihren Namen vom Vogel: Der Auslauf steigt aus dem Körper, biegt nach vorn und verjüngt sich wie der Hals einer Gans.
- [WDT (Weiss Distribution Technique)](https://gota.cafe/de/lernen/glossar/wdt): Ein Arbeitsschritt vor der Brühung: Du rührst das trockene Kaffeebett mit einem dünnen Werkzeug durch — einer Nadel, einem feinen Draht, einer aufgebogenen Büroklammer —, um Klumpen aufzulösen, bevor Wasser dazukommt. Benannt nach John Weiss, dem Espresso-Enthusiasten, der die Technik als Mittel gegen ungleiche Verteilung im Siebträger bekannt gemacht hat.
- [Extraktion](https://gota.cafe/de/lernen/glossar/extraktion): Das Herauslösen von Verbindungen aus gemahlenem Kaffee ins Wasser. Gerösteter Kaffee ist zu etwa 30 % löslich — mehr kann Wasser theoretisch nicht herausholen, danach ist nur noch trockene Zellulose übrig. Filterkaffee im Specialty zielt darauf, 18–22 % dieser Masse tatsächlich zu extrahieren; in diesem Fenster ist die Tasse ausgewogen.
- [Stärke](https://gota.cafe/de/lernen/glossar/staerke): Wie konzentriert der gebrühte Kaffee ist — gemessen als TDS (total dissolved solids, gesamte gelöste Feststoffe), also der Anteil gelöster Kaffeemasse pro Gramm Flüssigkeit in deiner Tasse. Ein typischer Filterkaffee landet zwischen 1,20 % und 1,50 % TDS. Espresso lebt bei 8–12 %.
- [TDS (gesamte gelöste Feststoffe)](https://gota.cafe/de/lernen/glossar/tds): Der Anteil gelöster Kaffeemasse pro Gramm Flüssigkeit in deiner fertigen Tasse. 1,30 % TDS heißt: In je 100 Gramm Flüssigkeit sind 1,3 Gramm Kaffeeverbindungen gelöst. Es ist die Zahl, die beziffert, was deine Zunge „Stärke" nennt.
- [Immersionszubereitung](https://gota.cafe/de/lernen/glossar/immersion): Ein Brühansatz, bei dem das Kaffeemehl für eine festgelegte Zeit vollständig untergetaucht im Wasser steht, bevor die Flüssigkeit vom Bett getrennt wird. Das Gegenteil der Perkolation, bei der Wasser durchgehend durch das Bett läuft.
- [Perkolationszubereitung](https://gota.cafe/de/lernen/glossar/perkolation): Ein Brühansatz, bei dem Wasser durchgehend durch das Kaffeebett läuft und fast sofort als fertiger Kaffee unten austritt. Jede Pour-over-Methode ist Perkolation: V60, Chemex, Kalita, Origami, Orea, Tricolate. Espresso ebenfalls, nur unter neun Bar Druck.
- [Trübung](https://gota.cafe/de/lernen/glossar/truebung): Ein bestimmtes Überextraktionssymptom: Die Tasse verliert ihre Klarheit und schmeckt dick, stumpf und undifferenziert. Die Säure bricht weg, die Aromen, die obenauf sitzen sollten, werden still, und übrig bleiben schwere Röstnoten und Pappe. Die Bohne klingt nicht mehr nach sich selbst.
- [Feinanteile](https://gota.cafe/de/lernen/glossar/feinanteile): Die kleinsten Partikel, die beim Mahlen entstehen — typischerweise unter 100 Mikrometer. Jede Mühle produziert Feinanteile, auch die besten. Die Frage ist nicht, ob es sie gibt, sondern wie viele und wie gleichmäßig sie im Kaffeebett verteilt sind.
- [Brocken](https://gota.cafe/de/lernen/glossar/boulders): Die größten Partikel in einem Kaffeebett — der umgangssprachliche Name für die Klumpen, die das Mahlwerk nicht vollständig zerlegt hat. Das Gegenstück zu Feinanteilen. In den meisten Heimmahlungen mit bloßem Auge zu sehen: kleine kiesige Stücke zwischen den mittleren Partikeln.
- [Mahlscheiben](https://gota.cafe/de/lernen/glossar/mahlscheiben): Die beiden Schneidwerkzeuge im Inneren einer Kaffeemühle, die Bohnen auf eine Zielgröße brechen. Sie stehen sehr eng beieinander, der Abstand ist auf Bruchteile eines Millimeters kalibriert, und jede Bohne muss dazwischen hindurch, um als Kaffeemehl wieder herauszukommen.
- [Entgasung](https://gota.cafe/de/lernen/glossar/entgasung): Das Entweichen von CO₂ aus gerösteten Kaffeebohnen. Beim Rösten entsteht Gas als Nebenprodukt der Maillard-Reaktion; dieses Gas verlässt die Bohne über Tage und Wochen langsam durch ihre Zellstruktur. Kaffee entgast die ganze Zeit, die er im Beutel liegt.
- [Tage nach der Röstung](https://gota.cafe/de/lernen/glossar/tage-nach-der-roestung): Wie viele Tage seit dem Rösten vergangen sind. Auf Spezialitätenbeuteln steht statt eines Haltbarkeitsdatums meist ein Röstdatum, und ein Kaffee „an Tag 14" wurde vor genau zwei Wochen geröstet.
- [Klarheit](https://gota.cafe/de/lernen/glossar/klarheit): Die Eigenschaft einer Tasse, die beschreibt, wie deutlich die einzelnen Aromen durchkommen. Eine klare Tasse lässt dich jede Note als eigene Sache schmecken — Zitrus und Blüten und Malz und Abgang — statt eines einzigen braunen Einheitsbreis. Das Gegenteil von trüb.
- [Körper](https://gota.cafe/de/lernen/glossar/koerper): Das spürbare Gewicht des Kaffees im Mund — das, was die eine Tasse wie Magermilch und die andere wie Sahne wirken lässt. Körper ist unabhängig von Geschmack und von Stärke; es gibt die starke, leichte Tasse ebenso wie die schwache, schwere.
- [Säure](https://gota.cafe/de/lernen/glossar/saeure): Die helle, lebendige Eigenschaft eines Kaffees, die dir Speichel in den Mund treibt — vergleichbar mit der Säure eines grünen Apfels, einer Zitrusfrucht oder eines knackigen Weißweins. Im Spezialitätenkaffee ist Säure eine Tugend, kein Mangel. Sie trennt die Tasse, die lebt, von der Tasse, die flach ist.
- [First Crack](https://gota.cafe/de/lernen/glossar/first-crack): Das hörbare Knacken einer Kaffeebohne beim Rösten, wenn ihre innere Feuchtigkeit schlagartig zu Dampf wird und sich den Weg nach draußen bahnt — die Bohnenstruktur bricht auf. Ein scharfer, einzeln unterscheidbarer Knall; jeder Röster vergleicht ihn mit Popcorn, und der Vergleich trägt. Passiert bei etwa 196–205 °C Bohnentemperatur, je nach Bohne und Röstmaschine.
- [Second Crack](https://gota.cafe/de/lernen/glossar/second-crack): Ein zweites hörbares Knacken beim Rösten, bei etwa 224–230 °C Bohnentemperatur, wenn die Zellulosestruktur der Bohne weiter zusammenbricht und Öle an die Oberfläche wandern. Der Klang ist leiser als beim First Crack, aber schneller und dichter — ein feines, durchgehendes Knistern statt einzelner Knalle, näher an Müsli in Milch.
- [Röstfehler](https://gota.cafe/de/lernen/glossar/roestfehler): Geschmacksfehler, die daher kommen, wie ein Kaffee geröstet wurde, und nicht aus der Rohbohne. Erkennbar an ihrer Konsistenz: Jeder Beutel einer Rösterei, die denselben Fehler macht, trägt denselben Fehler — egal, welche Herkunft.
- [Rohkaffeefehler](https://gota.cafe/de/lernen/glossar/rohkaffee-fehler): Fehler, die schon in der ungerösteten Bohne stecken und die keine Röstung mehr rettet. Die Bewertungssysteme im Spezialitätenkaffee existieren genau deshalb: Q-Grading und SCA benoten einen Kaffee unter anderem danach, wie wenige Fehler pro Kilo er enthält.
- [Siphon (Vakuumbereiter)](https://gota.cafe/de/lernen/glossar/siphon): Ein Zubereiter aus zwei Kammern, der Wasser mit hitzegetriebenem Dampfdruck nach oben in den Kaffee schiebt und den fertigen Aufguss anschließend per Unterdruck wieder nach unten durch einen Filter zieht. Auch Syphon geschrieben, in älterer Literatur Vakuumbereiter genannt.
- [Refraktometer](https://gota.cafe/de/lernen/glossar/refraktometer): Ein kleines Handgerät, das den Brechungsindex von gebrühtem Kaffee misst — wie stark die Flüssigkeit Licht bricht — und daraus einen TDS-Prozentwert errechnet. Gib TDS, Brühwasser und Dosis in einen Extraktionsrechner, und du erhältst die Extraktionsausbeute: den Anteil der Bohnenmasse, der sich tatsächlich in deiner Tasse gelöst hat.
- [Bypass-Verhältnis](https://gota.cafe/de/lernen/glossar/bypass-verhaeltnis): Eine Zahl für den Bypass: der Anteil des gesamten Brühwassers, der nicht durch das Kaffeebett gegangen ist — Wasser, das seitlich am Filter hinuntergelaufen ist, oder Wasser, das direkt in die fertige Tasse kam und den Slurry nie berührt hat. Bei 0 % Bypass tritt jeder Tropfen mit dem Kaffeemehl in Kontakt. Bei 30 % Bypass erreichen 30 % des Wassers die Tasse als schlichtes heißes Wasser, das den Rest nur verdünnt.
- [Spezialitätenkaffee](https://gota.cafe/de/lernen/glossar/spezialitaetenkaffee): Eine Kategorie — kein bloßes Marketingetikett —, definiert über eine messbare Tassenbewertung. Die Specialty Coffee Association setzt die Schwelle: Ein Kaffee, der 80 oder mehr Punkte auf der 100-Punkte-Cupping-Skala erreicht, darf sich Spezialitätenkaffee nennen. Unter 80 ist er kommerziell.
- [Third Wave](https://gota.cafe/de/lernen/glossar/third-wave): Die kulturelle und kommerzielle Bewegung, die Kaffee vom Massengetränk zum handwerklichen Produkt umgedeutet hat — beginnend etwa Ende der 1990er, ausgeprägt in den 2000ern. Der Name ist bei Bier und Esskultur geborgt, wo jede „Welle" eine ähnliche Verschiebung hin zu Herkunft und Qualität beschreibt.
- [Gepulster Guss](https://gota.cafe/de/lernen/glossar/gepulster-guss): Eine Pour-over-Technik, bei der du die Gesamtwassermenge auf mehrere einzelne Güsse aufteilst, getrennt durch kurze Pausen. Zwischen den Pulsen darf das Bett teilweise ablaufen — der Wasserstand sinkt etwa bis auf die Oberkante des Slurry —, dann gießt du wieder. Übliche Aufteilungen: 4 Pulse, 5 Pulse, manchmal 6.
- [Durchgehender Guss](https://gota.cafe/de/lernen/glossar/durchgehender-guss): Eine Pour-over-Technik, bei der du nach dem Bloom einen einzigen gleichmäßigen Wasserstrahl aufs Bett hältst und nicht absetzt, bis das Zielgewicht erreicht ist. Das Gegenteil des Pulsgusses. Der Wasserstand über dem Slurry darf steigen und sich einpendeln, und am Ende läuft alles gemeinsam durch.
- [Schwenken](https://gota.cafe/de/lernen/glossar/swirl): Eine Agitationstechnik, bei der du den Zubereiter (oder seine Kanne) greifst und in einer schnellen Kreisbewegung drehst, um den Slurry neu zu verteilen, ohne die Bettstruktur aufzubrechen. Am häufigsten direkt nach dem Bloom oder nach jedem Guss in einem gepulsten Rezept.
- [Präinfusion](https://gota.cafe/de/lernen/glossar/preinfusion): Eine kurze erste Wasserkontaktphase, bevor die eigentliche Extraktion beginnt. Das Kaffeemehl wird mit wenig Wasser benetzt und darf dann kurz stehen, damit es Wasser aufnehmen, quellen und CO₂ abgeben kann, bevor der Rest des Brühwassers kommt.
- [Puck](https://gota.cafe/de/lernen/glossar/puck): Die Scheibe ausgelaugten Kaffeemehls, die am Ende einer Brühung im Zubereiter zurückbleibt. Das Wort kommt vom Espresso — wo der zusammengepresste, nasse Kuchen in Form eines Eishockey-Pucks buchstäblich das Ding ist, das du aus dem Siebträger klopfst —, wird inzwischen aber auch beim Filterkaffee benutzt.
- [Aromennotiz](https://gota.cafe/de/lernen/glossar/aromennotizen): Ein kurzer Deskriptor auf dem Kaffeebeutel — „Blaubeere, Zartbitterschokolade, brauner Zucker" —, der dir sagen soll, welche Aromen dich in der Tasse erwarten. Röstereien schreiben sie auf Basis von Cuppings genau dieses Lots. Sie sind eine Vorhersage, keine Garantie, und sie funktionieren besser als Vokabelgerüst denn als wörtliche Speisekarte.
- [Varietäten](https://gota.cafe/de/lernen/glossar/kaffeesorten): Die botanischen Varietäten von Coffea arabica — wie Rebsorten beim Wein oder Apfelsorten beim Cidre. Zwei Kaffees von derselben Farm, gleich aufbereitet, schmecken verschieden, wenn es verschiedene Varietäten sind. Spezialitätenbeutel nennen die Varietät oft neben Herkunft und Aufbereitung.
- [Anbauhöhe](https://gota.cafe/de/lernen/glossar/anbauhoehe): Die Höhe über dem Meeresspiegel (in Metern, MASL), auf der ein Kaffee gewachsen ist. Specialty-Beutel drucken das routinemäßig auf — „1.800 MASL", „1.950 MASL" —, weil die Höhe einer der stärksten Vorhersagewerte für Tassenqualität bei Arabica ist.
- [Wasseraktivität](https://gota.cafe/de/lernen/glossar/wasseraktivitaet): Ein Maß für das verfügbare Wasser in einer Kaffeebohne — Wasser, das frei genug ist, um an chemischen Reaktionen, mikrobiellem Wachstum und Aromaverlust teilzunehmen. Geschrieben Aw, auf einer Skala von 0 bis 1, wobei 1 reines flüssiges Wasser ist und 0 knochentrocken.
- [Single Origin](https://gota.cafe/de/lernen/glossar/single-origin): Kaffee, der von einem identifizierbaren Ort kommt. Wie genau dieser „eine Ort" gefasst wird, schwankt je nach Gebrauch:
- [Blend](https://gota.cafe/de/lernen/glossar/blend): Kaffee aus zwei oder mehr Herkünften, Varietäten oder Röstkurven in einem Beutel. Das Gegenteil von Single Origin. Gut gemacht ergibt ein Blend eine Tasse, die größer ist als ihre Teile — Süße aus der einen Komponente, Körper aus der zweiten, Helligkeit aus der dritten. Schlecht gemacht ist er die Methode, minderwertigen Kaffee in einem interessanteren zu verstecken.
- [Microlot](https://gota.cafe/de/lernen/glossar/microlot): Eine kleine, separat aufbereitete Kaffeepartie von einer einzelnen Farm — meist höchstens ein paar hundert Kilo —, die von der übrigen Produktion getrennt gehalten wird, weil man ihr eine höhere Tassenqualität zutraut. Über Microlots kommen Spezialitätenröstereien an das Charaktervollste, was eine Anbauregion zu bieten hat.
- [Dosis](https://gota.cafe/de/lernen/glossar/dosierung): Die Menge trockenen Kaffees — in Gramm gewogen —, die du für eine Brühung in den Zubereiter gibst. Der Startpunkt jedes Rezepts. „15 g Dosis" heißt: 15 Gramm Bohnen mahlen, bevor irgendwo Wasser hinkommt.
- [Direct Trade](https://gota.cafe/de/lernen/glossar/direct-trade): Ein Einkaufsmodell, bei dem eine Rösterei Rohkaffee direkt beim Produzenten kauft — Farm, Kooperative oder Erzeugergruppe —, ohne dass Zwischenhändler des Rohstoffmarkts Preis und Bedingungen setzen. Die Rösterei besucht in der Regel die Farm, kennt den Namen des Produzenten und verhandelt einen Preis, der an der Tassenqualität hängt und nicht am C-Markt.
- [Fair Trade](https://gota.cafe/de/lernen/glossar/fairtrade): Ein Zertifizierungsstandard, der für Rohkaffee einen Mindestpreis garantiert — unabhängig davon, wo der Terminkurs des C-Markts gerade steht. Ende der 1980er entstanden, 1997 von Fairtrade International formalisiert, heute über das runde Fairtrade-Siegel in fast jedem Supermarktregal sichtbar.
- [Decaf (entkoffeinierter Kaffee)](https://gota.cafe/de/lernen/glossar/entkoffeiniert): Kaffeebohnen, denen vor der Röstung 97 bis 99 % ihres Koffeins entzogen wurden. Die Bohne schmeckt weiterhin nach Kaffee — die meisten Aromastoffe sind kein Koffein —, hält dich aber nachts nicht wach. Specialty-Decaf ist im letzten Jahrzehnt dramatisch besser geworden, weil die Verfahren besser geworden sind.
- [Crema](https://gota.cafe/de/lernen/glossar/crema): Die rotbraune Schaumschicht, die auf einem frisch gezogenen Espresso liegt. Sie besteht aus CO₂, das in einer kolloidalen Suspension aus mikroskopischen Kaffeeölen, Melanoidinen und gelösten Verbindungen gefangen ist. Crema entsteht nur unter Druck — Pour-over und Immersion bringen keine hervor, weil dort niemand mit neun Bar arbeitet.
- [Siebträger](https://gota.cafe/de/lernen/glossar/siebtraeger): Der Metallgriff mit Siebhalterung, der in die Brühgruppe einer Espressomaschine einrastet. Der Barista mahlt Kaffee ins Sieb, tampert, verriegelt den Siebträger in der Maschine, und Wasser wird unter Druck hindurchgepresst — Espresso. Ohne Siebträger ist eine Espressomaschine nur ein Wasserkocher.
- [Tampern](https://gota.cafe/de/lernen/glossar/tampen): Das Andrücken des gemahlenen Kaffees im Espresso-Siebträger zu einem flachen, waagerechten, gleichmäßig verdichteten Puck, bevor der Siebträger in die Maschine kommt. Ohne Tampern hat das Bett Lufteinschlüsse und ungleiche Dichte; das Wasser unter Druck nimmt den Weg des geringsten Widerstands, reißt Kanäle und extrahiert ungleichmäßig.
- [Handmühle (manuelle Mühle)](https://gota.cafe/de/lernen/glossar/handmuehle): Eine Kaffeemühle, die von einer Handkurbel angetrieben wird statt von einem Elektromotor. Dosis in den Trichter, Rädchen auf den gewünschten Mahlgrad drehen, Kurbel aufsetzen, kurbeln, bis die Kammer leer ist. Spezialitäten-Handmühlen nutzen dieselben Kegel- oder Scheibenmahlwerke wie elektrische Modelle — sie sind kein Kompromiss bei der Mahlqualität, nur beim Tempo und beim Kraftaufwand.
- [Flussrate](https://gota.cafe/de/lernen/glossar/flussrate): Wie schnell Wasser deinen Kessel verlässt, gemessen in Gramm pro Sekunde. Eine Brühung, bei der 150 g in 30 Sekunden ins Bett gehen, lief mit rund 5 g/s. Es ist die Variable, die zu Hause fast niemand misst und die im Wettbewerb jeder einstudiert.
- [Arabica](https://gota.cafe/de/lernen/glossar/arabica): Coffea arabica, die Art hinter praktisch jedem Spezialitätenkaffee. Wenn ein Beutel Herkunft, Farm, Anbauhöhe und Varietät nennt, redet er von Arabica — die Art wird so selbstverständlich vorausgesetzt, dass die meisten Beutel sie gar nicht erst aufdrucken.
- [Robusta](https://gota.cafe/de/lernen/glossar/robusta): Coffea canephora, die andere Art, die tatsächlich getrunken wird, und rund 40 % der Weltproduktion. Sie wächst im Flachland, steckt Hitze und Krankheiten weg, an denen Arabica eingeht, trägt mehr pro Baum und kostet einen Bruchteil. Vietnam ist auf ihrem Rücken zum größten Produzenten der Erde geworden.

## Coffee books (English)

- [The Physics of Filter Coffee](https://gota.cafe/en/books/the-physics-of-filter-coffee): An ambitious explanation of filter coffee as a problem of transport, flow, and measurement. Its greatest achievement is providing models for thought; its limitation is that it combines scientific literature, original experiments, and still-open hypotheses in a single voice. ISBN 9780578246086, 9791195484874.
- [Everything But Espresso: Professional Coffee Brewing Techniques](https://gota.cafe/en/books/everything-but-espresso): A short manual that helped turn non-espresso brewing into a measurable and repeatable process. Its language of extraction, ratio, and uniformity remains useful; its ideal zones and some method rules need the science and practice accumulated since 2010. ISBN 9781450708708.
- [How to Make the Best Coffee at Home](https://gota.cafe/en/books/how-to-make-the-best-coffee-at-home): A broad and deliberately accessible home guide that brings buying, equipment, tasting, filter, cold coffee, and espresso into a single decision system. Its strength lies in teaching attentive adjustment without solemnity; its limitation is that the condensed format and proximity to the author's videos leave less depth for advanced readers and do not turn a recipe into a universal scientific conclusion. ISBN 9781784727246, 9781784727819, 9791192066301, 9788419043184, 9783965843202.
- [Water for Coffee](https://gota.cafe/en/books/water-for-coffee): A technical manual that requires readers to stop treating water as a neutral ingredient and separates total concentration, ionic identity, alkalinity, and consequences for the machine and the cup. The second edition expands an influential work, but neither its commercial description nor the available science supports a universal mineral recipe for every coffee. ISBN 9781399980449.
- [The Coffee Brewing Handbook: A Systematic Guide to Coffee Preparation](https://gota.cafe/en/books/the-coffee-brewers-handbook): A 1996 professional manual that codifies brewing as a measurable system of standards, charts, and control, rather than a collection of recipes. Its historical importance is clear; its “ideal” zones and temperature ranges should now be read alongside sensory evidence that recognizes plural preferences and coupled variables. ISBN 9781882552023.
- [The World Atlas of Coffee: From Beans to Brewing—Coffees Explored, Explained and Enjoyed](https://gota.cafe/en/books/the-world-atlas-of-coffee): A visual atlas that connects botany, processing, trade, brewing, and profiles of producing countries to make a complex global chain legible. Its scope and photography explain its success; the absence of formal references in the second edition and the speed of agricultural change require it to be used as an entry map, not a final scientific source. ISBN 9781770854703, 9781784724290, 9781784725716, 9788993461268, 9783833845321, 9791192066141, 9783965842977, 9781784729868.
- [Pour-over Coffee Brewing Professional Techniques](https://gota.cafe/en/books/pour-over-coffee-brewing-professional-techniques): A comparative portrait of 23 Japanese coffee shops and their approaches to brewing filter coffee in 2012. Its value lies not in a universal recipe but in documenting how filters, flow, grinding, and tradition produced distinct professional methods. ISBN 9784751109793.
- [Coffee Extraction Laws](https://gota.cafe/en/books/coffee-extraction-laws): A Japanese extraction manual that organizes the cup around six variables and compares paper, cloth, metal, and immersion through Café Bach's experience. Its framework is useful for intentional experimentation, but phrases such as “controlling flavor” do not eliminate interactions among grind, flow, temperature, roast, and preference. ISBN 9784140333006.
- [The Study of Coffee](https://gota.cafe/en/books/the-study-of-coffee): A Japanese synthesis of production, roasting, extraction, and evaluation that leads the reader toward a personal chart, drawing partly on 堀口俊英's doctoral research. Its strength is connecting measurement and tasting; its limitation is that an illustrated practical work does not turn correlations from specific samples into universal quality criteria. ISBN 9784405093966.
- [Craft Coffee: A Manual](https://gota.cafe/en/books/craft-coffee-a-manual): A home guide that translates the professional vocabulary of extraction, equipment, and flavor into practical decisions. Its virtue is not promising a perfect recipe, but teaching observation and adjustment within real limits of cost, time, and skill; some ideal zones and technical rules now require more qualification. ISBN 9781572842335, 9781572848047.
- [The 2018 SCA Water Quality Handbook](https://gota.cafe/en/books/sca-water-quality-handbook): An institutional handbook that turns water into a measurable problem of composition, treatment, extraction, and maintenance. Its value lies in organizing professional decisions; its limitation is that a working specification is not a universal sensory recipe and the independent reception located is sparse. ISBN 9780999580738.
- [Essence of Coffee Brewing](https://gota.cafe/en/books/essence-of-coffee-brewing): An extensive Korean handbook that places brewing in the realm of analysis, measurement, and process control. Its inclusion corrects an Anglophone bias in the catalog, but the scarcity of public previews and independent criticism requires caution when describing its structure and rules out reconstructing recipes. ISBN 9788996743934.
- [Filter Coffee](https://gota.cafe/en/books/filterkaffee): A compact Austrian guide that captures filter coffee’s return in the early 2010s: suitable roasting, machines, manual pouring, Hario, Kalita, and AeroPress. Its practical clarity is its virtue; the scarcity of independent criticism and the field’s subsequent evolution limit any claim to complete currency. ISBN 9783991001065.
- [Brewing in a Book](https://gota.cafe/en/books/brewing-in-un-libro): A 160-page Italian handbook that follows the chain before concentrating on twenty extraction methods, each supported by a reference sheet and tutorial. Its breadth offers a coherent foundation and intermediate course; its recipes are situated starting points, not universal scientific outcomes. ISBN 9788898015818.
- [Evaluation of Coffee Beverage Leaching Using Different Preparation Methods](https://gota.cafe/en/books/evaluacion-lixiviacion-bebida-cafe): A 272-page Colombian monograph that studies brewing as a mass-transfer operation and connects models, grinding, yield, and sensory profile. It is the most experimental work in this group, but its conditions and conclusions must be read as specific rather than as a universal table of methods. ISBN 9789587594195.
- [Hand-drip Coffee Master](https://gota.cafe/en/books/hand-drip-coffee-master): A Korean handbook that takes manual pouring from the physics of water and extraction through posture, kettle, and the path of the stream. Its systematic ambition is valuable; its explanations should be read as a professional model from 2016, not as scientific laws already demonstrated for every dripper. ISBN 9791185060088.
- [Coffee Brewing](https://gota.cafe/en/books/coffee-brewing-dohyeongsu): A Korean guide that organizes twenty-one devices by the cup intensity they pursue and places the bean, preference, grinding, temperature, and time before the recipe. Its taxonomy is useful for orientation, provided an editorial category is not mistaken for a fixed property of each method. ISBN 9788993461220.
- [Complete Hand-pour Coffee 2: Perfect Extraction](https://gota.cafe/en/books/complete-hand-pour-coffee-2): The second volume from Taiwan’s Ugly Duckling training center combines dripper geometry, phased extraction, and roast control. It is a compact and ambitious handbook whose principal virtue is turning bar decisions into hypotheses readers can test, not offering a universal formula for “perfect extraction.” ISBN 9789863319207.
- [How to Brew the World's Most Delicious Coffee](https://gota.cafe/en/books/worlds-best-coffee-brewing): Hidenori Izaki dismantles his own title’s superlative: the best coffee is not a universal ranking, but a cup adjusted to the taste of the person drinking it. His guide connects three bean factors with three brewing decisions and turns that matrix into recipes for the home. ISBN 9784478109564.
- [A Story of Water for Coffee](https://gota.cafe/en/books/water-for-coffee-korean): 어희지 devotes an entire volume to what a recipe often compresses into “use good water”: molecular structure, ions, hardness, alkalinity, treatment, measurement, and formulation. Its conceptual map remains useful when parameters commonly mixed together in everyday conversation are rigorously distinguished. ISBN 9791185060156.
- [The Design of Coffee: An Engineering Approach](https://gota.cafe/en/books/the-design-of-coffee): A laboratory manual that uses coffee to teach students to observe, measure, and design like engineers. Its greatest contribution is not a superior recipe, but turning balances, energy, transfer, and filtration into experiences that end in a cup; its scope remains introductory, and several simplifications require further investigation. ISBN 9781516894789.
- [How to Make Coffee: The Science Behind the Bean](https://gota.cafe/en/books/how-to-make-coffee): An illustrated introduction that takes readers from the anatomy and chemistry of the bean to ten families of brewing methods. Its merit lies in showing that a recipe has measurable causes; its ranges and simplifications should be read as starting points from 2015, not as universal laws or health advice. ISBN 9781419715846.
- [Coffee Obsession](https://gota.cafe/en/books/coffee-obsession): A visual atlas, barista manual, and recipe book that follows coffee from producing regions to more than one hundred drinks. Its clarity opens specialty coffee to new readers; its national profiles, technical rules, and claims of scope should be understood as panoramic guidance, not as geographic determinism or scientific validation. ISBN 9781409354680.
- [The Curious Barista's Guide to Coffee](https://gota.cafe/en/books/the-curious-baristas-guide-to-coffee): An illustrated guide that asks questions about history, agriculture, roasting, grinding, espresso, and drinks before offering practical answers. Its narrative energy brings the entire chain closer to baristas and enthusiasts; it should not be confused with an experimental protocol or a definitive scientific synthesis. ISBN 9781849755634, 9781788790833.
- [Coffee: A Guide to Buying, Brewing, and Enjoying](https://gota.cafe/en/books/coffee-buying-brewing-enjoying): A classic guide for specialty coffee consumers that, across five editions, connected history, buying, tasting, roasting, grinding, and home brewing. The fifth edition retains value as a document and practical map from 2001, but it should not be presented as a current technical authority or have its influence measured solely through the author's own testimony. ISBN 9780312246655.
- [Mamoru Taguchi's Complete Coffee Guide](https://gota.cafe/en/books/taguchi-coffee-complete): A Japanese craft manual that turns selection, roasting, and extraction into a teachable system. Its strength lies in its process logic; its limitation lies in presenting as stable a map of coffee that predates much of today's science and diversity. ISBN 9784140331934.
- [The Science of Coffee Tips](https://gota.cafe/en/books/coffee-tips-science): Eighty-seven questions turn myths, tips, and common doubts into small investigations. It is an excellent gateway to thinking scientifically about coffee, provided that its 2008 answers are updated when they address changing fields. ISBN 9784388251148.
- [The Science of Coffee: Where Does Deliciousness Come From?](https://gota.cafe/en/books/coffee-science-tanbe): A Japanese popular-science synthesis that asks how plant, history, chemistry, roasting, and extraction construct what we call flavor. Its map remains valuable, but genetics, health, and process science have advanced since 2016. ISBN 9784062579568.
- [Coffee Sensory & Cupping Handbook](https://gota.cafe/en/books/coffee-sensory-cupping-handbook): The manual through which the SCA sought to bridge three decades of sensory science and the everyday practice of cupping. It is a valuable professional introduction, but since 2024 it must be read alongside the CVA standards that replaced the previous protocol. ISBN 9781399903295.
- [The Coffee Cupper's Handbook](https://gota.cafe/en/books/the-coffee-cuppers-handbook): The manual that gave the emerging specialty coffee sector an architecture for discussing aroma, taste, body, and defects. The fourth edition retains enormous historical influence, but its chemical categories and forms belong to a stage before current sensory science and CVA standards. ISBN 9781882552009.
- [Specialty Coffee Tasting](https://gota.cafe/en/books/specialty-coffee-tasting): A Japanese treatise of unusual scale that brings together vocabulary, protocols, physicochemical analysis, sensors, and thirty years of professional experience. Its richness lies in comparison; its correlations and proprietary system require readers to examine the complete data before adopting them. ISBN 9784751115275.
- [The Cupping Handbook: Systematically Tasting, Evaluating and Describing Coffee](https://gota.cafe/en/books/das-cupping-handbuch): A German manual that understands cupping as a system: purpose, preparation, perception, biases, forms, calibration, and language. Its value lies in organizing decisions; its different manifestations and the absence of independent criticism make it essential to identify precisely which version is being described. ISBN 9783948653026.
- [Coffee Tasting in One Book](https://gota.cafe/en/books/lassaggio-del-caffe-in-un-libro): An Italian bridge between sensory science and everyday consumption. It explains tests, panels, and physiology, but also espresso, filter coffee, and preference; its best reading carefully separates objective description, liking, and the discourse of quality. ISBN 9788898015856.
- [Finding Coffee Flavors](https://gota.cafe/en/books/finding-coffee-flavors): A Taiwanese guide that organizes learning around tasting, choosing, and brewing. Its defense of personal taste is valuable; the historical taxonomy of 36 aromas must be distinguished from the current WCR lexicon, and some claims about origin require caution. ISBN 9789864893508.
- [The Tastes of Coffee: Cultivating Your Senses](https://gota.cafe/en/books/les-gouts-du-cafe): A practical French essay that follows flavor from territory and process to two tasting exercises. Its clarity comes from a forceful argument against industrial standardization, but that same position requires careful separation of pedagogy, preference, and evidence. ISBN 9782843988004.
- [The Craft and Science of Coffee](https://gota.cafe/en/books/the-craft-and-science-of-coffee): A collective journey from plant genetics to perception and health. Its breadth makes it possible to see coffee as a system, but the mixture of science, industry, and craft requires each chapter to be judged by its own sources and the date when it was written. ISBN 9780128035207.
- [Espresso Coffee: The Science of Quality](https://gota.cafe/en/books/espresso-coffee-science-of-quality): A scientific and industrial reference that traces espresso quality from plant to perception. It remains an exceptional map of the system, but its chapters must be read alongside two decades of subsequent research. ISBN 9780123703712.
- [The Coffee Roaster's Companion](https://gota.cafe/en/books/the-coffee-roasters-companion): The manual that made curves, rate of rise, and repeatability part of everyday conversation among specialty coffee roasters. It is compact and operational; its influence should not be confused with universal validation of every rule. ISBN 9781495118197.
- [Coffee Roasting: Best Practices](https://gota.cafe/en/books/coffee-roasting-best-practices): An advanced sequel focused on making production roasting repeatable: instrumentation, between-batch protocol, gas, air, curves, and software. Its operational precision is valuable as long as the graph does not replace the cup. ISBN 9781792327759.
- [Modulating the Flavor Profile of Coffee: One Roaster's Manifesto](https://gota.cafe/en/books/modulating-flavor-profile-coffee): A brief manifesto for turning the roast curve into a deliberate tool for flavor. Its strength lies in proposing comparable experiments; its limit is that trends observed by one roaster do not completely isolate chemistry, heat transfer, and raw material. ISBN 9780692417706.
- [Roasting in a Book](https://gota.cafe/en/books/tostatura-in-un-libro): A basic-to-intermediate Italian manual that brings together physics, chemistry, curves, color, defects, and quality control. Public documentation makes it possible to verify its topics, but not its exact table of contents or a broad critical reception. ISBN 9788898015603.
- [Process Technology, Extraction and Key Aroma Compounds in Roasted Coffee](https://gota.cafe/en/books/process-technology-extraction-aroma-roast-coffee): An aroma chemistry thesis that follows 2-furfurylthiol from its possible precursors to the beverage and its loss during storage. It is rigorous primary research, not a manual for turning a concentration into a roasting recipe. ISBN 9783938896563.
- [Dear Coffee Buyer](https://gota.cafe/en/books/dear-coffee-buyer): A trade manual about buying green coffee when decisions still have to be made about how much, from whom, to what specification, and under what risk. Its experience opens up an opaque profession, but its preferences about processing and trade must be distinguished from experimental evidence and the economic conditions of each origin. ISBN 9781532364822.
- [Green Coffee: A Guide for Roasters and Buyers](https://gota.cafe/en/books/green-coffee-guide-roasters-buyers): A professional overview of coffee before roasting that brings together biology, processing, trade, analysis, storage, and response in the roaster. Its breadth creates a shared vocabulary, although several metrics and recommendations depend on variety, climate, method, and scale rather than universal rules. ISBN 9780998771748.
- [Coffee: Growing, Processing, Sustainable Production](https://gota.cafe/en/books/coffee-growing-processing-sustainable-production): A monumental reference that places agronomy, plant health, processing, storage, quality, and economics within a single production system. Its map remains exceptional; its recommendations and data, closed in 2012, need local comparison and updating in genetics, climate, fermentation, and sustainability. ISBN 9783527332533.
- [Coffee Quality: The Impact of Post-Harvest Processing](https://gota.cafe/en/books/qualite-du-cafe-post-recolte): A short manual that turns postharvest into a visible chain of decisions about maturity, dry and wet routes, drying, milling, storage, defects, and safety. Its clarity is an advantage; recent microbiology and fermentation research require added variables and caution around several general rules. ISBN 9782759232062.
- [Coffee Post-Harvest](https://gota.cafe/en/books/pos-colheita-do-cafe): A Brazilian reference on engineering and quality that covers water, bean properties, processing, waste, drying, energy, storage, fungi, milling, and safety. Its scale preserves technical knowledge in Portuguese; later research has refined fermentation, thermal damage, and the preservation of specialty coffees. ISBN 9788587692429.
- [Green Coffee in a Book](https://gota.cafe/en/books/caffe-verde-in-un-libro): A short Italian manual that connects the farm, physical classification, cupping, and international green-coffee trade. Its introductory clarity is valuable, but it does not turn a 2018 training syllabus into an immutable scientific or commercial standard. ISBN 9788898015528.
- [Coffee in the Amazon](https://gota.cafe/en/books/cafe-na-amazonia): A public, regional work of 21 chapters that brings together Embrapa Rondônia's knowledge of Coffea canephora through 2015. It is at once an agronomy manual, an institutional record, and a starting point that later breeding and research have already expanded. ISBN 9788570354693.
- [Quality Determinants in Coffee Production](https://gota.cafe/en/books/quality-determinants-coffee-production): Nine scientific chapters connect harvesting, climate, soil, fermentation, chemistry, roasting, and sensory analysis. The volume is a valuable synthesis of Brazilian research around 2020, not a universal formula for manufacturing quality or a protocol that will remain unchanged. ISBN 9783030544362.

## Libros de café (Español)

- [La física del café de filtro](https://gota.cafe/es/libros/the-physics-of-filter-coffee): Una explicación ambiciosa del café filtrado como problema de transporte, flujo y medición. Su mayor logro es ofrecer modelos para pensar; su límite, que combina literatura científica, experimentos propios e hipótesis todavía abiertas bajo una misma voz. ISBN 9780578246086, 9791195484874.
- [Todo menos espresso: técnicas profesionales de preparación de café](https://gota.cafe/es/libros/everything-but-espresso): Un manual breve que ayudó a convertir la preparación sin espresso en un proceso medible y repetible. Su lenguaje de extracción, proporción y uniformidad sigue siendo útil; sus zonas ideales y algunas reglas de método necesitan la ciencia y la práctica acumuladas desde 2010. ISBN 9781450708708.
- [Cómo preparar el mejor café en casa](https://gota.cafe/es/libros/how-to-make-the-best-coffee-at-home): Una guía doméstica amplia y deliberadamente accesible que reúne compra, equipo, cata, filtro, frío y espresso en un solo sistema de decisiones. Su fuerza está en enseñar a ajustar con atención y sin solemnidad; su límite, en que el formato condensado y la cercanía con los vídeos del autor dejan menos profundidad para lectores avanzados y no convierten una receta en una conclusión científica universal. ISBN 9781784727246, 9781784727819, 9791192066301, 9788419043184, 9783965843202.
- [Agua para el café](https://gota.cafe/es/libros/water-for-coffee): Un manual técnico que obliga a dejar de tratar el agua como un ingrediente neutro y separa concentración total, identidad iónica, alcalinidad y consecuencias para la máquina y la taza. La segunda edición amplía una obra influyente, pero ni su descripción comercial ni la ciencia disponible sostienen una receta mineral universal para todo café. ISBN 9781399980449.
- [Manual de preparación del café: una guía sistemática](https://gota.cafe/es/libros/the-coffee-brewers-handbook): Un manual profesional de 1996 que codifica la preparación como un sistema medible de estándares, gráficos y control, no como una colección de recetas. Su importancia histórica es clara; sus zonas “ideales” y rangos de temperatura deben leerse hoy junto a evidencia sensorial que reconoce preferencias plurales y variables acopladas. ISBN 9781882552023.
- [Atlas mundial del café: del grano a la preparación](https://gota.cafe/es/libros/the-world-atlas-of-coffee): Un atlas visual que conecta botánica, proceso, comercio, preparación y perfiles de países productores para hacer legible una cadena global compleja. Su alcance y fotografía explican su éxito; la ausencia de referencias formales en la segunda edición y la velocidad del cambio agrícola obligan a usarlo como mapa de entrada, no como fuente científica final. ISBN 9781770854703, 9781784724290, 9781784725716, 9788993461268, 9783833845321, 9791192066141, 9783965842977, 9781784729868.
- [Técnicas profesionales de café filtrado](https://gota.cafe/es/libros/pour-over-coffee-brewing-professional-techniques): Un retrato comparativo de 23 cafeterías japonesas y de sus formas de preparar café filtrado en 2012. Su valor no está en una receta universal, sino en documentar cómo filtros, flujo, molienda y tradición producían métodos profesionales distintos. ISBN 9784751109793.
- [Las leyes de la extracción del café](https://gota.cafe/es/libros/coffee-extraction-laws): Un manual japonés de extracción que organiza la taza alrededor de seis variables y compara papel, tela, metal e inmersión desde la experiencia de Café Bach. Su marco sirve para experimentar con intención, pero expresiones como “controlar el sabor” no eliminan interacciones entre molienda, flujo, temperatura, tueste y preferencia. ISBN 9784140333006.
- [El estudio del café](https://gota.cafe/es/libros/the-study-of-coffee): Una síntesis japonesa de producción, tueste, extracción y evaluación que conduce al lector hacia un gráfico propio, apoyándose parcialmente en la investigación doctoral de 堀口俊英. Su virtud es conectar medición y cata; su límite, que una obra práctica ilustrada no convierte correlaciones de muestras concretas en criterios universales de calidad. ISBN 9784405093966.
- [Café artesanal: un manual](https://gota.cafe/es/libros/craft-coffee-a-manual): Una guía doméstica que traduce el vocabulario profesional de extracción, equipo y sabor en decisiones practicables. Su virtud no es prometer una receta perfecta, sino enseñar a observar y ajustar dentro de límites reales de coste, tiempo y destreza; algunas zonas ideales y reglas técnicas necesitan hoy más matices. ISBN 9781572842335, 9781572848047.
- [Manual SCA de calidad del agua 2018](https://gota.cafe/es/libros/sca-water-quality-handbook): Un manual institucional que convierte el agua en un problema medible de composición, tratamiento, extracción y mantenimiento. Su valor está en ordenar decisiones profesionales; su límite, en que una especificación de trabajo no constituye una receta sensorial universal y la recepción independiente localizada es escasa. ISBN 9780999580738.
- [Esencia de la preparación del café](https://gota.cafe/es/libros/essence-of-coffee-brewing): Un manual coreano extenso que sitúa la preparación en el terreno del análisis, la medición y el control del proceso. Su inclusión corrige un sesgo anglófono del catálogo, pero la escasez de vistas públicas y crítica independiente obliga a describir su estructura con cautela y a no reconstruir recetas. ISBN 9788996743934.
- [Café de filtro](https://gota.cafe/es/libros/filterkaffee): Una guía austríaca compacta que retrata el regreso del filtro a comienzos de la década de 2010: tueste adecuado, máquina, vertido manual, Hario, Kalita y AeroPress. Su claridad práctica es la virtud; la escasez de crítica independiente y la evolución posterior del campo limitan cualquier pretensión de actualidad total. ISBN 9783991001065.
- [La preparación del café en un libro](https://gota.cafe/es/libros/brewing-in-un-libro): Un manual italiano de 160 páginas que recorre la cadena hasta concentrarse en veinte métodos de extracción, cada uno apoyado por ficha y tutorial. Su amplitud ofrece un curso base e intermedio coherente; sus recetas son puntos de partida situados, no resultados científicos universales. ISBN 9788898015818.
- [Evaluación de la lixiviación de la bebida del café utilizando diferentes métodos de preparación](https://gota.cafe/es/libros/evaluacion-lixiviacion-bebida-cafe): Una monografía colombiana de 272 páginas que estudia la preparación como operación de transferencia de masa y conecta modelos, molienda, rendimiento y perfil sensorial. Es la obra más experimental de este grupo, pero sus condiciones y conclusiones deben leerse como específicas, no como una tabla universal de métodos. ISBN 9789587594195.
- [Maestría del café filtrado a mano](https://gota.cafe/es/libros/hand-drip-coffee-master): Un manual coreano que lleva el vertido manual desde la física del agua y la extracción hasta la postura, la tetera y el recorrido del chorro. Su ambición sistemática es valiosa; sus explicaciones deben leerse como un modelo profesional de 2016, no como leyes científicas ya demostradas para cualquier gotero. ISBN 9791185060088.
- [Preparación de café](https://gota.cafe/es/libros/coffee-brewing-dohyeongsu): Una guía coreana que organiza veintiún dispositivos por la intensidad de taza que persiguen y antepone grano, preferencia, molienda, temperatura y tiempo a la receta. Su taxonomía es útil para orientarse, siempre que no se confunda una categoría editorial con una propiedad fija de cada método. ISBN 9788993461220.
- [Manual completo de café filtrado 2: extracción perfecta](https://gota.cafe/es/libros/complete-hand-pour-coffee-2): La segunda entrega del centro taiwanés Ugly Duckling une geometría de goteros, extracción por fases y control del tueste. Es un manual compacto y ambicioso cuya principal virtud es convertir decisiones de barra en hipótesis que el lector puede contrastar, no ofrecer una fórmula universal de “extracción perfecta”. ISBN 9789863319207.
- [Cómo preparar el café más delicioso del mundo](https://gota.cafe/es/libros/worlds-best-coffee-brewing): Hidenori Izaki desmonta el superlativo de su propio título: el mejor café no es una clasificación universal, sino una taza ajustada al gusto de quien la bebe. Su guía conecta tres factores del grano con tres decisiones de preparación y convierte esa matriz en recetas domésticas. ISBN 9784478109564.
- [Una historia del agua para el café](https://gota.cafe/es/libros/water-for-coffee-korean): 어희지 dedica un volumen entero a lo que una receta suele condensar en “use buena agua”: estructura molecular, iones, dureza, alcalinidad, tratamiento, medición y formulación. Su mapa conceptual sigue siendo útil si se distinguen con rigor parámetros que en la conversación cotidiana se mezclan. ISBN 9791185060156.
- [El diseño del café: un enfoque de ingeniería](https://gota.cafe/es/libros/the-design-of-coffee): Un manual de laboratorio que utiliza el café para enseñar a observar, medir y diseñar como un ingeniero. Su mayor aportación no es una receta superior, sino convertir balances, energía, transferencia y filtración en experiencias que terminan en una taza; su alcance sigue siendo introductorio y varias simplificaciones necesitan la investigación posterior. ISBN 9781516894789.
- [Cómo preparar café: la ciencia detrás del grano](https://gota.cafe/es/libros/how-to-make-coffee): Una introducción ilustrada que lleva al lector desde la anatomía y la química del grano hasta diez familias de preparación. Su mérito es mostrar que una receta tiene causas medibles; sus rangos y simplificaciones deben leerse como puntos de partida de 2015, no como leyes universales ni como consejo sanitario. ISBN 9781419715846.
- [Obsesión por el café](https://gota.cafe/es/libros/coffee-obsession): Un atlas visual, manual de barista y recetario que acompaña el café desde regiones productoras hasta más de cien bebidas. Su claridad abre la especialidad a lectores nuevos; sus perfiles nacionales, reglas de técnica y promesas de alcance deben interpretarse como orientación panorámica, no como determinismo geográfico ni validación científica. ISBN 9781409354680.
- [La guía del barista curioso sobre el café](https://gota.cafe/es/libros/the-curious-baristas-guide-to-coffee): Una guía ilustrada que pregunta por la historia, la agricultura, el tueste, la molienda, el espresso y las bebidas antes de ofrecer respuestas prácticas. Su energía narrativa acerca toda la cadena a baristas y aficionados; no debe confundirse con un protocolo experimental ni con una síntesis científica definitiva. ISBN 9781849755634, 9781788790833.
- [Café: guía para comprar, preparar y disfrutar](https://gota.cafe/es/libros/coffee-buying-brewing-enjoying): Un clásico del consumidor de café de especialidad que, a lo largo de cinco ediciones, conectó historia, compra, cata, tueste, molienda y preparación doméstica. La quinta edición conserva valor como documento y mapa práctico de 2001, pero no debe presentarse como autoridad técnica actual ni medir su influencia solo con testimonios del propio autor. ISBN 9780312246655.
- [Guía completa del café de Mamoru Taguchi](https://gota.cafe/es/libros/taguchi-coffee-complete): Un manual japonés de oficio que convierte la selección, el tueste y la extracción en un sistema transmisible. Su fuerza está en la lógica de proceso; sus límites, en presentar como estable un mapa del café anterior a buena parte de la ciencia y la diversidad actuales. ISBN 9784140331934.
- [La ciencia de los trucos del café](https://gota.cafe/es/libros/coffee-tips-science): Ochenta y siete preguntas convierten mitos, consejos y dudas corrientes en pequeñas investigaciones. Es una excelente puerta de entrada a pensar científicamente el café, siempre que sus respuestas de 2008 se actualicen cuando tratan campos en movimiento. ISBN 9784388251148.
- [La ciencia del café: ¿de dónde nace lo delicioso?](https://gota.cafe/es/libros/coffee-science-tanbe): Una síntesis japonesa de divulgación que pregunta cómo planta, historia, química, tueste y extracción construyen aquello que llamamos sabor. Su mapa continúa siendo valioso, pero genética, salud y ciencia de proceso han avanzado desde 2016. ISBN 9784062579568.
- [Manual de análisis sensorial y cata de café](https://gota.cafe/es/libros/coffee-sensory-cupping-handbook): El manual con el que la SCA intentó tender un puente entre tres décadas de ciencia sensorial y la práctica cotidiana de la cata. Es una introducción profesional valiosa, pero desde 2024 debe leerse junto a los estándares CVA que sustituyeron el protocolo anterior. ISBN 9781399903295.
- [Manual del catador de café](https://gota.cafe/es/libros/the-coffee-cuppers-handbook): El manual que dio al naciente café de especialidad una arquitectura para hablar de aroma, gusto, cuerpo y defectos. La cuarta edición conserva una influencia histórica enorme, pero sus categorías químicas y formularios pertenecen a una etapa anterior a la ciencia sensorial y los estándares CVA actuales. ISBN 9781882552009.
- [Cata de café de especialidad](https://gota.cafe/es/libros/specialty-coffee-tasting): Un tratado japonés de escala poco común que cruza vocabulario, protocolos, análisis fisicoquímico, sensores y treinta años de experiencia profesional. Su riqueza está en la comparación; sus correlaciones y su sistema propio exigen leer los datos completos antes de adoptarlos. ISBN 9784751115275.
- [El manual de cupping: Catar, evaluar y describir el café sistemáticamente](https://gota.cafe/es/libros/das-cupping-handbuch): Un manual alemán que entiende el cupping como sistema: propósito, preparación, percepción, sesgos, formularios, calibración y lenguaje. Su utilidad está en ordenar decisiones; sus distintas manifestaciones y la ausencia de crítica independiente obligan a identificar con precisión qué versión se describe. ISBN 9783948653026.
- [La cata del café en un libro](https://gota.cafe/es/libros/lassaggio-del-caffe-in-un-libro): Un puente italiano entre ciencia sensorial y consumo cotidiano. Explica pruebas, paneles y fisiología, pero también espresso, filtro y preferencia; su mejor lectura separa con cuidado descripción objetiva, agrado y discurso de calidad. ISBN 9788898015856.
- [En busca de los sabores del café](https://gota.cafe/es/libros/finding-coffee-flavors): Una guía taiwanesa que organiza el aprendizaje como catar, elegir y preparar. Su defensa del gusto propio resulta valiosa; la taxonomía histórica de 36 aromas debe distinguirse del léxico WCR actual y algunas afirmaciones de origen requieren cautela. ISBN 9789864893508.
- [Los sabores del café: Cultivar los sentidos](https://gota.cafe/es/libros/les-gouts-du-cafe): Un ensayo práctico francés que sigue el sabor desde el territorio y el proceso hasta dos ejercicios de cata. Su claridad nace de una tesis fuerte contra la estandarización industrial, pero esa misma posición exige separar pedagogía, preferencia y evidencia. ISBN 9782843988004.
- [El oficio y la ciencia del café](https://gota.cafe/es/libros/the-craft-and-science-of-coffee): Un recorrido colectivo desde la genética de la planta hasta la percepción y la salud. Su amplitud permite ver el café como un sistema, pero la mezcla de ciencia, industria y oficio obliga a juzgar cada capítulo por sus propias fuentes y por la fecha en que fue escrito. ISBN 9780128035207.
- [Café espresso: la ciencia de la calidad](https://gota.cafe/es/libros/espresso-coffee-science-of-quality): Una referencia científico-industrial que sigue la calidad del espresso desde la planta hasta la percepción. Sigue siendo un mapa excepcional del sistema, pero sus capítulos deben leerse junto a dos décadas de investigación posterior. ISBN 9780123703712.
- [El compañero del tostador de café](https://gota.cafe/es/libros/the-coffee-roasters-companion): El manual que convirtió curvas, tasa de aumento y repetibilidad en conversación cotidiana entre tostadores de especialidad. Es compacto y operativo; su influencia no debe confundirse con validación universal de cada regla. ISBN 9781495118197.
- [Tueste de café: mejores prácticas](https://gota.cafe/es/libros/coffee-roasting-best-practices): Una continuación avanzada centrada en hacer repetible el tueste de producción: instrumentación, protocolo entre cargas, gas, aire, curvas y software. Su precisión operativa es valiosa siempre que la forma de la gráfica no sustituya a la taza. ISBN 9781792327759.
- [Modular el perfil de sabor del café: manifiesto de un tostador](https://gota.cafe/es/libros/modulating-flavor-profile-coffee): Un manifiesto breve para convertir la curva de tueste en una herramienta deliberada de sabor. Su fuerza está en proponer experimentos comparables; su límite, en que las tendencias observadas por un tostador no aíslan por completo química, transferencia de calor y materia prima. ISBN 9780692417706.
- [El tueste en un libro](https://gota.cafe/es/libros/tostatura-in-un-libro): Un manual italiano básico e intermedio que reúne física, química, curvas, color, defectos y control de calidad. La documentación pública permite verificar sus temas, pero no su índice exacto ni una recepción crítica amplia. ISBN 9788898015603.
- [Tecnología de proceso, extracción y aromas clave del café tostado](https://gota.cafe/es/libros/process-technology-extraction-aroma-roast-coffee): Una tesis de química del aroma que sigue al 2-furfuriltiol desde sus posibles precursores hasta la bebida y su pérdida durante el almacenamiento. Es investigación primaria rigurosa, no un manual para convertir una concentración en receta de tueste. ISBN 9783938896563.
- [Estimado comprador de café](https://gota.cafe/es/libros/dear-coffee-buyer): Un manual de oficio sobre comprar café verde cuando todavía hay que decidir cuánto, a quién, con qué especificación y bajo qué riesgo. Su experiencia abre una profesión opaca, pero sus preferencias de proceso y comercio deben distinguirse de la evidencia experimental y de las condiciones económicas de cada origen. ISBN 9781532364822.
- [Café verde: guía para tostadores y compradores](https://gota.cafe/es/libros/green-coffee-guide-roasters-buyers): Una panorámica profesional del café antes del tueste que reúne biología, proceso, comercio, análisis, almacenamiento y respuesta en tostadora. Su amplitud crea un vocabulario común, aunque varias métricas y recomendaciones dependen de variedad, clima, método y escala, no de reglas universales. ISBN 9780998771748.
- [Café: cultivo, procesamiento y producción sostenible](https://gota.cafe/es/libros/coffee-growing-processing-sustainable-production): Una referencia monumental que coloca agronomía, sanidad vegetal, proceso, almacenamiento, calidad y economía dentro de un solo sistema productivo. Su mapa sigue siendo excepcional; sus recomendaciones y datos, cerrados en 2012, necesitan contraste local y actualización en genética, clima, fermentación y sostenibilidad. ISBN 9783527332533.
- [Calidad del café: el impacto del tratamiento poscosecha](https://gota.cafe/es/libros/qualite-du-cafe-post-recolte): Un manual breve que convierte la poscosecha en una cadena visible de decisiones sobre madurez, vías seca y húmeda, secado, beneficio, almacén, defectos y seguridad. Su claridad es una ventaja; la microbiología y las fermentaciones recientes exigen añadir variables y cautela a varias reglas generales. ISBN 9782759232062.
- [Poscosecha del café](https://gota.cafe/es/libros/pos-colheita-do-cafe): Una referencia brasileña de ingeniería y calidad que recorre agua, propiedades del grano, proceso, residuos, secado, energía, almacén, hongos, beneficio y seguridad. Su escala conserva conocimiento técnico en portugués; la investigación posterior ha refinado fermentación, daño térmico y conservación de cafés especiales. ISBN 9788587692429.
- [El café verde en un libro](https://gota.cafe/es/libros/caffe-verde-in-un-libro): Un manual italiano breve que conecta la finca, la clasificación física, la cata y el comercio internacional del café verde. Su claridad introductoria es valiosa, pero no convierte un temario formativo de 2018 en una norma científica o comercial inmutable. ISBN 9788898015528.
- [Café en la Amazonía](https://gota.cafe/es/libros/cafe-na-amazonia): Una obra pública y regional de 21 capítulos que reúne el conocimiento de Embrapa Rondônia sobre Coffea canephora hasta 2015. Es a la vez manual agronómico, memoria institucional y punto de partida que la mejora genética y la investigación posterior ya han ampliado. ISBN 9788570354693.
- [Determinantes de la calidad en la producción de café](https://gota.cafe/es/libros/quality-determinants-coffee-production): Nueve capítulos científicos conectan cosecha, clima, suelo, fermentación, química, tueste y análisis sensorial. El volumen es una síntesis valiosa de investigación brasileña alrededor de 2020, no una fórmula universal para fabricar calidad ni un protocolo que permanezca intacto. ISBN 9783030544362.

## コーヒーの本 (日本語)

- [フィルターコーヒーの物理学](https://gota.cafe/ja/books/the-physics-of-filter-coffee): フィルターコーヒーを、物質移動、流れ、測定の問題として捉える意欲的な解説。最大の功績は思考のためのモデルを提示したことにあり、その限界は、科学文献、著者自身の実験、いまだ開かれた仮説を一つの語り口で扱っている点にある。 ISBN 9780578246086, 9791195484874.
- [エスプレッソ以外のすべて プロのコーヒー抽出技術](https://gota.cafe/ja/books/everything-but-espresso): エスプレッソ以外の抽出を、測定可能で再現可能な工程へ変える一助となった簡潔な手引き。抽出、比率、均一性をめぐる言葉はいまなお有用だが、理想領域とされる範囲や方法に関する一部の規則には、2010年以降に蓄積された科学と実践を加える必要がある。 ISBN 9781450708708.
- [家で最高のコーヒーを淹れる方法](https://gota.cafe/ja/books/how-to-make-the-best-coffee-at-home): 豆の購入、器具、テイスティング、フィルター抽出、低温抽出、エスプレッソを一つの意思決定体系にまとめた、広範で意図的に親しみやすく書かれた家庭向けガイド。注意深く、しかも堅苦しくならずに調整する方法を教える点が長所である一方、内容を凝縮した形式であり、著者の動画との重複も多いため、上級読者にとっては掘り下げが物足りず、一つのレシピを普遍的な科学的結論へと昇華するものでもない。 ISBN 9781784727246, 9781784727819, 9791192066301, 9788419043184, 9783965843202.
- [コーヒーのための水](https://gota.cafe/ja/books/water-for-coffee): 水を中立的な材料として扱うことをやめさせ、総濃度、イオンの種類、アルカリ度、そしてマシンとカップへの影響を切り分ける技術的な手引き。第2版は影響力のある著作を増補したものだが、その商業的な紹介文も、入手可能な科学的知見も、あらゆるコーヒーに通用する普遍的なミネラル配合を裏づけてはいない。 ISBN 9781399980449.
- [コーヒー抽出ハンドブック 体系的な抽出ガイド](https://gota.cafe/ja/books/the-coffee-brewers-handbook): 1996年刊行のプロ向けマニュアル。抽出をレシピ集としてではなく、基準、図表、管理からなる測定可能なシステムとして体系化した。歴史的重要性は明白だが、そこで示された「理想」領域や温度範囲は今日、嗜好の多様性と変数同士の連動を認める官能評価研究と併せて読む必要がある。 ISBN 9781882552023.
- [世界コーヒーアトラス 豆から抽出まで](https://gota.cafe/ja/books/the-world-atlas-of-coffee): 植物学、精製、流通、抽出、生産国別プロファイルを結びつけ、複雑な世界規模のサプライチェーンを読み解けるようにしたビジュアル・アトラス。その射程と写真の力が成功の理由である一方、第2版に正式な出典表記がないこと、農業をめぐる変化が速いことから、科学的な最終資料ではなく、入口となる地図として用いる必要がある。 ISBN 9781770854703, 9781784724290, 9781784725716, 9788993461268, 9783833845321, 9791192066141, 9783965842977, 9781784729868.
- [ドリップコーヒーの最新技術](https://gota.cafe/ja/books/pour-over-coffee-brewing-professional-techniques): 2012年当時の日本の喫茶店23店と、それぞれのドリップコーヒー抽出法を比較して描いた一冊。その価値は普遍的なレシピを示すことではなく、フィルター、湯の流れ、挽き目、伝統の組み合わせから、いかに異なるプロの手法が生まれていたかを記録した点にある。 ISBN 9784751109793.
- [コーヒー抽出の法則](https://gota.cafe/ja/books/coffee-extraction-laws): カフェ・バッハの経験をもとに、一杯の味を六つの変数から整理し、ペーパー、布、金属、浸漬式を比較する日本の抽出指南書。その枠組みは意図を持った実験に役立つが、「味をコントロールする」といった表現をもってしても、挽き目、流量、温度、焙煎、嗜好の相互作用が消えるわけではない。 ISBN 9784140333006.
- [THE STUDY OF COFFEE](https://gota.cafe/ja/books/the-study-of-coffee): 生産、焙煎、抽出、評価を総合し、読者自身のチャート作成へ導く日本の一冊。堀口俊英の博士研究にも一部依拠する。測定と官能評価を結びつける点が長所である一方、実用的な図解書であることによって、特定の試料で得られた相関が普遍的な品質基準になるわけではない。 ISBN 9784405093966.
- [クラフトコーヒー入門](https://gota.cafe/ja/books/craft-coffee-a-manual): 抽出、器具、味に関する専門用語を、家庭で実行できる判断へと翻訳するガイド。本書の長所は、完璧なレシピを約束することではなく、費用、時間、技量という現実的な制約の中で観察し、調整する方法を教えることにある。ただし、いくつかの理想領域や技術上の法則には、現在ではより多くの留保が必要である。 ISBN 9781572842335, 9781572848047.
- [2018年SCA水質ハンドブック](https://gota.cafe/ja/books/sca-water-quality-handbook): 水を、組成、処理、抽出、保守という測定可能な課題へと変換する団体編纂のハンドブック。専門的な判断を整理する点に価値がある一方、実務仕様は普遍的な官能レシピではなく、確認できる独立した評価も少ない。 ISBN 9780999580738.
- [コーヒーブリューイングの本質](https://gota.cafe/ja/books/essence-of-coffee-brewing): 抽出を分析、測定、工程管理の領域に置く大部の韓国語マニュアル。本書の収録はカタログの英語偏重を正すが、公開プレビューと独立した批評が少ないため、構成は慎重に記述し、レシピを推測で再構成してはならない。 ISBN 9788996743934.
- [フィルターコーヒー](https://gota.cafe/ja/books/filterkaffee): 2010年代初頭にフィルターコーヒーが復興した様子を伝える、コンパクトなオーストリアのガイド。適した焙煎、マシン、ハンドドリップ、Hario、Kalita、AeroPressを扱う。実践的な明快さが長所だが、独立した批評が少なく、その後に分野が発展したため、全面的な現代性を主張することはできない。 ISBN 9783991001065.
- [一冊でわかるコーヒーブリューイング](https://gota.cafe/ja/books/brewing-in-un-libro): コーヒーの流れをたどった後、20種の抽出法をそれぞれデータシートとチュートリアル付きで扱う、160ページのイタリア語マニュアル。その広い範囲は初級・中級の一貫した講座を形づくるが、レシピは文脈を持つ出発点であり、普遍的な科学的結果ではない。 ISBN 9788898015818.
- [異なる抽出方法によるコーヒー飲料の浸出評価](https://gota.cafe/ja/books/evaluacion-lixiviacion-bebida-cafe): 抽出を物質移動操作として研究し、モデル、粉砕、収率、官能プロファイルを結びつける、272ページのコロンビアの研究書。この一群で最も実験的な本だが、その条件と結論は個別的なものとして読み、抽出法の普遍的な一覧表と見なしてはならない。 ISBN 9789587594195.
- [ハンドドリップコーヒー・マスター](https://gota.cafe/ja/books/hand-drip-coffee-master): 水と抽出の物理から、姿勢、ケトル、湯流の軌跡までハンドドリップを展開する韓国語マニュアル。体系化への意欲には価値があるが、その説明は2016年の専門的モデルとして読むべきで、あらゆるドリッパーですでに証明された科学法則ではない。 ISBN 9791185060088.
- [コーヒー・ブリューイング](https://gota.cafe/ja/books/coffee-brewing-dohyeongsu): 目指すカップの強さによって21の器具を整理し、レシピより先に豆、好み、挽き目、温度、時間を置く韓国語ガイド。その分類法は案内として有用だが、編集上のカテゴリーを各抽出法の固定的な性質と混同してはならない。 ISBN 9788993461220.
- [ハンドドリップ大全2 完璧な抽出](https://gota.cafe/ja/books/complete-hand-pour-coffee-2): 台湾のUgly Duckling訓練センターによる第2巻は、ドリッパー形状、段階別抽出、焙煎管理を結びつける。コンパクトで意欲的なマニュアルの最大の長所は、バーでの判断を読者が検証できる仮説へ変えることであり、普遍的な「完璧な抽出」の公式を提供することではない。 ISBN 9789863319207.
- [ワールド・バリスタ・チャンピオンが教える 世界一美味しいコーヒーの淹れ方](https://gota.cafe/ja/books/worlds-best-coffee-brewing): 井崎英典は自著の書名にある最上級を解体する。最良のコーヒーは普遍的な順位ではなく、飲む人の好みに合わせた一杯である。本書は豆の三要素と抽出の三つの判断を結びつけ、そのマトリックスを家庭向けレシピへ変える。 ISBN 9784478109564.
- [コーヒーのための水の話](https://gota.cafe/ja/books/water-for-coffee-korean): 어희지は、レシピが通常「良い水を使う」と一言で済ませる問題に一冊を費やす。分子構造、イオン、硬度、アルカリ度、処理、測定、調製を扱う。日常会話で混同されるパラメータを厳密に区別するなら、その概念地図は今も有用である。 ISBN 9791185060156.
- [コーヒーの設計 工学的アプローチ](https://gota.cafe/ja/books/the-design-of-coffee): コーヒーを題材に、技術者のように観察し、測定し、設計する方法を教える実験実習書。本書最大の貢献は、より優れたレシピを提示することではなく、収支、エネルギー、移動現象、ろ過を、最終的に一杯のコーヒーへ結びつく体験へ変えた点にある。ただし対象範囲は入門段階にとどまり、いくつかの単純化については後続研究による補足が必要である。 ISBN 9781516894789.
- [コーヒーの淹れ方 豆の背後にある科学](https://gota.cafe/ja/books/how-to-make-coffee): 豆の解剖学と化学から十種類の抽出法群まで読者を導く、イラスト入りの入門書。レシピの背後に測定可能な原因があることを示す点が長所である。一方、その範囲や単純化は2015年時点の出発点として読むべきであり、普遍的な法則や健康上の助言として扱うべきではない。 ISBN 9781419715846.
- [コーヒーへの情熱](https://gota.cafe/ja/books/coffee-obsession): 生産地域から百種類を超える飲み物までコーヒーを追う、ビジュアル地図帳、バリスタ教本、レシピ集を兼ねた一冊。その明快さは初心者をスペシャルティコーヒーへ招き入れるが、国別の特徴、技法上の規則、網羅性の主張は、地理的決定論や科学的検証ではなく、全体を見渡すための指針として解釈すべきである。 ISBN 9781409354680.
- [好奇心旺盛なバリスタのコーヒーガイド](https://gota.cafe/ja/books/the-curious-baristas-guide-to-coffee): 実践的な答えを示す前に、歴史、農業、焙煎、粉砕、エスプレッソ、飲料について問いを立てるイラスト入りガイド。生き生きとした語りが、コーヒーの全工程をバリスタと愛好家へ近づける。ただし、管理された実験手順や決定版の科学的総説と混同してはならない。 ISBN 9781849755634, 9781788790833.
- [コーヒー 購入・抽出・楽しみ方ガイド](https://gota.cafe/ja/books/coffee-buying-brewing-enjoying): 五つの版を重ねながら、歴史、購入、カッピング、焙煎、粉砕、家庭抽出を結びつけた、スペシャルティコーヒー消費者向けの古典。第5版は2001年の記録および実用地図として価値を保つが、現在の技術的権威として提示したり、著者自身の証言だけで影響力を測ったりすべきではない。 ISBN 9780312246655.
- [田口護の珈琲大全](https://gota.cafe/ja/books/taguchi-coffee-complete): 選別、焙煎、抽出を伝達可能な体系へ変える、日本の職人技の教本。工程の論理に強みがある一方、現在の科学と多様性の多くに先立つコーヒーの地図を安定したものとして提示する点に限界がある。 ISBN 9784140331934.
- [コーヒー「こつ」の科学 コーヒーを正しく知るために](https://gota.cafe/ja/books/coffee-tips-science): 八十七の問いによって、神話、コツ、日常の疑問を小さな探究へ変える。コーヒーを科学的に考え始める優れた入り口だが、変化の速い分野を扱う2008年の回答は、必要に応じて更新しなければならない。 ISBN 9784388251148.
- [コーヒーの科学 「おいしさ」はどこで生まれるのか](https://gota.cafe/ja/books/coffee-science-tanbe): 植物、歴史、化学、焙煎、抽出が、私たちのいう「おいしさ」をどう作るかを問う日本の科学解説。その地図は今も価値を持つが、遺伝学、健康、工程科学は2016年以降に進展している。 ISBN 9784062579568.
- [コーヒー官能評価・カッピングハンドブック](https://gota.cafe/ja/books/coffee-sensory-cupping-handbook): SCAが、三十年にわたる官能科学と日常的なカッピング実務の間に橋を架けようとした教本。価値ある専門入門書だが、2024年以降は旧手順を置き換えたCVA基準と併読しなければならない。 ISBN 9781399903295.
- [コーヒーカッパーズ・ハンドブック](https://gota.cafe/ja/books/the-coffee-cuppers-handbook): 生まれたばかりのスペシャルティコーヒー業界へ、香り、味、ボディ、欠点について語るための構造を与えた教本。第4版は非常に大きな歴史的影響を保つが、化学分類とフォームは、現在の官能科学およびCVA基準より前の段階に属する。 ISBN 9781882552009.
- [スペシャルティコーヒーのテイスティング](https://gota.cafe/ja/books/specialty-coffee-tasting): 語彙、プロトコル、物理化学分析、センサー、そして30年にわたる職業経験を横断する、類例の少ない規模の日本語による論考。その豊かさは比較にあるが、相関関係と独自の体系を採用するには、まずデータの全体を読み解く必要がある。 ISBN 9784751115275.
- [カッピング・ハンドブック：コーヒーを体系的に味わい、評価し、描写する](https://gota.cafe/ja/books/das-cupping-handbuch): カッピングを、目的、準備、知覚、バイアス、評価票、較正、言語からなる一つのシステムとして捉えるドイツ語の手引書。意思決定を整理する点に有用性があるが、複数の異なる形態が存在し、独立した批評もないため、どの版を記述しているのかを正確に特定する必要がある。 ISBN 9783948653026.
- [一冊で学ぶコーヒーテイスティング](https://gota.cafe/ja/books/lassaggio-del-caffe-in-un-libro): 官能科学と日常的な消費をつなぐ、イタリアからの架け橋。試験、パネル、生理学だけでなく、エスプレッソ、フィルター、好みについても解説する。本書を最も有益に読むには、客観的な記述、嗜好、品質をめぐる言説を注意深く区別する必要がある。 ISBN 9788898015856.
- [コーヒーの風味を探す](https://gota.cafe/ja/books/finding-coffee-flavors): 「味わう、選ぶ、淹れる」という流れで学びを組み立てた台湾の手引き。自分自身の好みを擁護する姿勢には価値がある。一方、歴史的な36種のアロマ分類は現在のWCRレキシコンと区別すべきであり、産地に関する一部の主張には慎重さが求められる。 ISBN 9789864893508.
- [コーヒーの味 感覚を育てる](https://gota.cafe/ja/books/les-gouts-du-cafe): 土地と工程から二つのカッピング演習まで、味を追っていくフランスの実践的な論考。その明快さは産業的な標準化に抗する強い主張から生まれているが、まさにその立場ゆえに、教育、嗜好、証拠を区別して読む必要がある。 ISBN 9782843988004.
- [コーヒーの技と科学](https://gota.cafe/ja/books/the-craft-and-science-of-coffee): 植物の遺伝学から知覚と健康までをたどる共同執筆の旅。その広がりによってコーヒーを一つのシステムとして捉えられる一方、科学、産業、技術が混在するため、各章はそれぞれの資料と執筆時期に照らして判断しなければならない。 ISBN 9780128035207.
- [エスプレッソコーヒー 品質の科学](https://gota.cafe/ja/books/espresso-coffee-science-of-quality): 植物から知覚に至るまでエスプレッソの品質をたどる、科学と産業にまたがる参考書。システム全体を見渡す類いまれな地図であり続けているが、各章はその後20年間の研究と併せて読む必要がある。 ISBN 9780123703712.
- [コーヒーロースターズ・コンパニオン](https://gota.cafe/ja/books/the-coffee-roasters-companion): カーブ、上昇率、再現性を、スペシャルティコーヒー焙煎士の間で日常的に交わされる話題へと変えた手引書。簡潔で実践的だが、その影響力を個々のルールが普遍的に検証されたことと混同してはならない。 ISBN 9781495118197.
- [コーヒー焙煎 ベストプラクティス](https://gota.cafe/ja/books/coffee-roasting-best-practices): 生産焙煎の再現性を高めることに焦点を当てた上級者向けの続編。計測、バッチ間プロトコル、ガス、風量、カーブ、ソフトウェアを扱う。グラフの形をカップより優先しない限り、その運用上の精密さには価値がある。 ISBN 9781792327759.
- [コーヒーの風味プロファイルを調整する ある焙煎士の宣言](https://gota.cafe/ja/books/modulating-flavor-profile-coffee): 焙煎カーブを意図的な風味づくりの道具へ変えるための簡潔な宣言。その強みは比較可能な実験を提案する点にあり、限界は、一人の焙煎士が観察した傾向では、化学、熱伝達、原料の影響を完全には切り分けられない点にある。 ISBN 9780692417706.
- [一冊で学ぶコーヒー焙煎](https://gota.cafe/ja/books/tostatura-in-un-libro): 物理、化学、焙煎曲線、色、欠点、品質管理をまとめた、初級から中級向けのイタリア語マニュアル。公開資料から扱う主題は確認できるが、正確な目次や広範な批評的受容までは確認できない。 ISBN 9788898015603.
- [焙煎コーヒーの加工技術・抽出・主要香気成分](https://gota.cafe/ja/books/process-technology-extraction-aroma-roast-coffee): 2-フルフリルチオールを、推定前駆体から飲料、さらに保管中の消失まで追跡する香気化学の学位論文。厳密な一次研究であり、濃度を焙煎レシピへ変換するためのマニュアルではない。 ISBN 9783938896563.
- [コーヒーバイヤーへの手紙](https://gota.cafe/ja/books/dear-coffee-buyer): 数量、相手、仕様、リスクを決めなければならない段階の生豆買付を扱う実務書。著者の経験は見えにくい職業を明らかにするが、加工法や取引に対する嗜好は、実験的根拠や各産地の経済条件と区別して読まなければならない。 ISBN 9781532364822.
- [生豆 ロースターとバイヤーのためのガイド](https://gota.cafe/ja/books/green-coffee-guide-roasters-buyers): 焙煎前のコーヒーを、生物学、加工、取引、分析、保管、焙煎機での反応まで含めて見渡す専門書。その広さは共通語彙を生むが、多くの測定値と推奨事項は、普遍的規則ではなく品種、気候、方法、規模に左右される。 ISBN 9780998771748.
- [コーヒー 栽培・加工・持続可能な生産](https://gota.cafe/ja/books/coffee-growing-processing-sustainable-production): 農学、植物衛生、加工、保管、品質、経済を一つの生産システムに収めた記念碑的参考書。その地図は今も比類がないが、2012年で閉じた推奨事項とデータは、遺伝学、気候、発酵、持続可能性の面で地域に即した照合と更新を必要とする。 ISBN 9783527332533.
- [コーヒー品質 収穫後処理の影響](https://gota.cafe/ja/books/qualite-du-cafe-post-recolte): 熟度、乾式・湿式処理、乾燥、精製、保管、欠点、安全性に関する判断の連鎖として収穫後工程を可視化する簡潔なマニュアル。明快さは長所だが、近年の微生物学と発酵研究を踏まえ、いくつかの一般則には変数と留保を加える必要がある。 ISBN 9782759232062.
- [コーヒーの収穫後工程](https://gota.cafe/ja/books/pos-colheita-do-cafe): 水、豆の物性、加工、廃棄物、乾燥、エネルギー、保管、菌類、精製、安全性を横断する、ブラジルの工学・品質分野の参考書。ポルトガル語による大規模な技術知識を保存する一方、その後の研究は発酵、熱損傷、スペシャルティコーヒーの保存をさらに精緻化している。 ISBN 9788587692429.
- [一冊でわかる生豆](https://gota.cafe/ja/books/caffe-verde-in-un-libro): 農園、物理的分類、カッピング、生豆の国際取引をつなぐ簡潔なイタリア語マニュアル。明快な入門書として価値があるが、2018年の教育課程を不変の科学・商業規範へ変えるものではない。 ISBN 9788898015528.
- [アマゾンのコーヒー](https://gota.cafe/ja/books/cafe-na-amazonia): 2015年までにEmbrapa Rondôniaが蓄積したCoffea canephoraの知識を21章へまとめた、地域に根ざす公的な共同著作。農学マニュアルであり、制度的記憶であり、その後の育種と研究がすでに拡張した出発点でもある。 ISBN 9788570354693.
- [コーヒー生産における品質決定要因](https://gota.cafe/ja/books/quality-determinants-coffee-production): 収穫、気候、土壌、発酵、化学、焙煎、官能分析を結ぶ九つの科学章。2020年前後のブラジル研究をまとめた価値ある総合書だが、品質を作る普遍的公式でも、変わることのない手順でもない。 ISBN 9783030544362.

## Livros de café (Português)

- [A física do café filtrado](https://gota.cafe/pt/livros/the-physics-of-filter-coffee): Uma explicação ambiciosa do café filtrado como problema de transporte, fluxo e medição. O seu maior mérito é oferecer modelos para pensar; o seu limite é combinar literatura científica, experiências próprias e hipóteses ainda em aberto sob uma mesma voz. ISBN 9780578246086, 9791195484874.
- [Tudo menos espresso: técnicas profissionais de preparo de café](https://gota.cafe/pt/livros/everything-but-espresso): Um manual breve que ajudou a transformar a preparação sem espresso num processo mensurável e repetível. A sua linguagem de extração, proporção e uniformidade continua a ser útil; as suas zonas ideais e algumas regras de método necessitam da ciência e da prática acumuladas desde 2010. ISBN 9781450708708.
- [Como fazer o melhor café em casa](https://gota.cafe/pt/livros/how-to-make-the-best-coffee-at-home): Um guia doméstico amplo e deliberadamente acessível que reúne compra, equipamento, prova, filtro, frio e espresso num único sistema de decisões. A sua força está em ensinar a ajustar com atenção e sem solenidade; o seu limite está no formato condensado e na proximidade com os vídeos do autor, que deixam menos profundidade para leitores avançados e não transformam uma receita numa conclusão científica universal. ISBN 9781784727246, 9781784727819, 9791192066301, 9788419043184, 9783965843202.
- [Água para café](https://gota.cafe/pt/livros/water-for-coffee): Um manual técnico que obriga a deixar de tratar a água como um ingrediente neutro e separa concentração total, identidade iónica, alcalinidade e consequências para a máquina e para a chávena. A segunda edição amplia uma obra influente, mas nem a sua descrição comercial nem a ciência disponível sustentam uma receita mineral universal para todos os cafés. ISBN 9781399980449.
- [Manual de preparo do café: um guia sistemático](https://gota.cafe/pt/livros/the-coffee-brewers-handbook): Um manual profissional de 1996 que codifica a preparação como um sistema mensurável de normas, gráficos e controlo, não como uma coleção de receitas. A sua importância histórica é clara; as suas zonas «ideais» e intervalos de temperatura devem ser lidos hoje juntamente com evidência sensorial que reconhece preferências plurais e variáveis interligadas. ISBN 9781882552023.
- [Atlas mundial do café: do grão ao preparo](https://gota.cafe/pt/livros/the-world-atlas-of-coffee): Um atlas visual que liga botânica, processamento, comércio, preparação e perfis de países produtores para tornar legível uma cadeia global complexa. O seu âmbito e a fotografia explicam o êxito; a ausência de referências formais na segunda edição e a rapidez da mudança agrícola obrigam a utilizá-lo como mapa de entrada, não como fonte científica final. ISBN 9781770854703, 9781784724290, 9781784725716, 9788993461268, 9783833845321, 9791192066141, 9783965842977, 9781784729868.
- [Técnicas profissionais de café coado](https://gota.cafe/pt/livros/pour-over-coffee-brewing-professional-techniques): Um retrato comparativo de 23 cafetarias japonesas e das suas formas de preparar café filtrado em 2012. O seu valor não está numa receita universal, mas em documentar como filtros, caudal, moagem e tradição produziam métodos profissionais distintos. ISBN 9784751109793.
- [As leis da extração do café](https://gota.cafe/pt/livros/coffee-extraction-laws): Um manual japonês de extração que organiza a chávena em torno de seis variáveis e compara papel, tecido, metal e imersão a partir da experiência do Café Bach. O seu quadro serve para experimentar com intenção, mas expressões como «controlar o sabor» não eliminam interações entre moagem, caudal, temperatura, torra e preferência. ISBN 9784140333006.
- [O estudo do café](https://gota.cafe/pt/livros/the-study-of-coffee): Uma síntese japonesa de produção, torra, extração e avaliação que conduz o leitor a um gráfico próprio, apoiando-se parcialmente na investigação de doutoramento de 堀口俊英. A sua virtude é ligar medição e prova; o seu limite é que uma obra prática ilustrada não transforma correlações de amostras concretas em critérios universais de qualidade. ISBN 9784405093966.
- [Café artesanal: um manual](https://gota.cafe/pt/livros/craft-coffee-a-manual): Um guia doméstico que traduz o vocabulário profissional de extração, equipamento e sabor em decisões praticáveis. A sua virtude não está em prometer uma receita perfeita, mas em ensinar a observar e ajustar dentro de limites reais de custo, tempo e destreza; algumas zonas ideais e regras técnicas necessitam hoje de mais nuances. ISBN 9781572842335, 9781572848047.
- [Manual SCA de qualidade da água de 2018](https://gota.cafe/pt/livros/sca-water-quality-handbook): Um manual institucional que transforma a água em um problema mensurável de composição, tratamento, extração e manutenção. Seu valor está em organizar decisões profissionais; seu limite, no fato de uma especificação de trabalho não constituir uma receita sensorial universal e de a recepção independente localizada ser escassa. ISBN 9780999580738.
- [Essência do preparo de café](https://gota.cafe/pt/livros/essence-of-coffee-brewing): Um extenso manual coreano que situa a preparação no terreno da análise, da medição e do controle do processo. Sua inclusão corrige um viés anglófono do catálogo, mas a escassez de visualizações públicas e de crítica independente obriga a descrever sua estrutura com cautela e a não reconstruir receitas. ISBN 9788996743934.
- [Café filtrado](https://gota.cafe/pt/livros/filterkaffee): Um guia austríaco compacto que retrata o retorno do café filtrado no início da década de 2010: torra adequada, máquina, preparo manual, Hario, Kalita e AeroPress. Sua clareza prática é a virtude; a escassez de crítica independente e a evolução posterior do campo limitam qualquer pretensão de atualidade plena. ISBN 9783991001065.
- [O preparo do café em um livro](https://gota.cafe/pt/livros/brewing-in-un-libro): Um manual italiano de 160 páginas que percorre a cadeia até se concentrar em vinte métodos de extração, cada um apoiado por ficha e tutorial. Sua amplitude oferece um curso básico e intermediário coerente; suas receitas são pontos de partida situados, não resultados científicos universais. ISBN 9788898015818.
- [Avaliação da lixiviação da bebida de café com diferentes métodos de preparo](https://gota.cafe/pt/livros/evaluacion-lixiviacion-bebida-cafe): Uma monografia colombiana de 272 páginas que estuda o preparo como operação de transferência de massa e relaciona modelos, moagem, rendimento e perfil sensorial. É a obra mais experimental deste grupo, mas suas condições e conclusões devem ser lidas como específicas, não como uma tabela universal de métodos. ISBN 9789587594195.
- [Mestre do café coado à mão](https://gota.cafe/pt/livros/hand-drip-coffee-master): Um manual coreano que conduz o preparo manual desde a física da água e da extração até a postura, a chaleira e o percurso do fluxo. Sua ambição sistemática é valiosa; suas explicações devem ser lidas como um modelo profissional de 2016, não como leis científicas já demonstradas para qualquer coador. ISBN 9791185060088.
- [Preparo de café](https://gota.cafe/pt/livros/coffee-brewing-dohyeongsu): Um guia coreano que organiza vinte e um dispositivos segundo a intensidade da xícara que buscam e coloca o grão, a preferência, a moagem, a temperatura e o tempo antes da receita. Sua taxonomia é útil para orientação, desde que uma categoria editorial não seja confundida com uma propriedade fixa de cada método. ISBN 9788993461220.
- [Manual completo de café coado 2: extração perfeita](https://gota.cafe/pt/livros/complete-hand-pour-coffee-2): O segundo volume do centro taiwanês Ugly Duckling combina a geometria dos coadores, a extração por fases e o controle da torra. É um manual compacto e ambicioso, cuja principal virtude é transformar decisões de balcão em hipóteses que o leitor pode testar, não oferecer uma fórmula universal de “extração perfeita”. ISBN 9789863319207.
- [Como preparar o café mais delicioso do mundo](https://gota.cafe/pt/livros/worlds-best-coffee-brewing): Hidenori Izaki desmonta o superlativo do seu próprio título: o melhor café não é uma classificação universal, mas uma xícara ajustada ao gosto de quem a bebe. Seu guia relaciona três fatores do grão com três decisões de preparo e transforma essa matriz em receitas domésticas. ISBN 9784478109564.
- [Uma história da água para café](https://gota.cafe/pt/livros/water-for-coffee-korean): 어희지 dedica um volume inteiro àquilo que uma receita costuma condensar em “use água de boa qualidade”: estrutura molecular, íons, dureza, alcalinidade, tratamento, medição e formulação. Seu mapa conceitual continua útil se forem distinguidos com rigor parâmetros que se confundem na conversa cotidiana. ISBN 9791185060156.
- [O design do café: uma abordagem de engenharia](https://gota.cafe/pt/livros/the-design-of-coffee): Um manual de laboratório que utiliza o café para ensinar a observar, medir e projetar como um engenheiro. A sua maior contribuição não é uma receita superior, mas transformar balanços, energia, transferência e filtração em experiências que terminam numa chávena; o seu alcance continua a ser introdutório e várias simplificações exigem investigação posterior. ISBN 9781516894789.
- [Como fazer café: a ciência por trás do grão](https://gota.cafe/pt/livros/how-to-make-coffee): Uma introdução ilustrada que conduz o leitor da anatomia e da química do grão a dez famílias de preparação. O seu mérito é mostrar que uma receita tem causas mensuráveis; os seus intervalos e simplificações devem ser lidos como pontos de partida de 2015, não como leis universais nem como aconselhamento de saúde. ISBN 9781419715846.
- [Obsessão por café](https://gota.cafe/pt/livros/coffee-obsession): Um atlas visual, manual de barista e livro de receitas que acompanha o café desde as regiões produtoras até mais de cem bebidas. A sua clareza abre o café de especialidade a novos leitores; os seus perfis nacionais, regras técnicas e promessas de alcance devem ser interpretados como orientação panorâmica, não como determinismo geográfico nem validação científica. ISBN 9781409354680.
- [O guia do barista curioso para o café](https://gota.cafe/pt/livros/the-curious-baristas-guide-to-coffee): Um guia ilustrado que interroga a história, a agricultura, a torra, a moagem, o espresso e as bebidas antes de oferecer respostas práticas. A sua energia narrativa aproxima toda a cadeia de baristas e entusiastas; não deve ser confundido com um protocolo experimental nem com uma síntese científica definitiva. ISBN 9781849755634, 9781788790833.
- [Café: guia para comprar, preparar e apreciar](https://gota.cafe/pt/livros/coffee-buying-brewing-enjoying): Um clássico destinado ao consumidor de café de especialidade que, ao longo de cinco edições, ligou história, compra, prova, torra, moagem e preparação doméstica. A quinta edição conserva valor como documento e mapa prático de 2001, mas não deve ser apresentada como autoridade técnica atual nem ter a sua influência medida apenas por testemunhos do próprio autor. ISBN 9780312246655.
- [Guia completo do café de Mamoru Taguchi](https://gota.cafe/pt/livros/taguchi-coffee-complete): Um manual japonês de ofício que transforma seleção, torra e extração num sistema transmissível. A sua força está na lógica do processo; os seus limites, em apresentar como estável um mapa do café anterior a boa parte da ciência e da diversidade atuais. ISBN 9784140331934.
- [A ciência dos truques do café](https://gota.cafe/pt/livros/coffee-tips-science): Oitenta e sete perguntas transformam mitos, conselhos e dúvidas correntes em pequenas investigações. É uma excelente porta de entrada para pensar cientificamente sobre o café, desde que as suas respostas de 2008 sejam atualizadas quando abordam campos em movimento. ISBN 9784388251148.
- [A ciência do café: de onde nasce o sabor?](https://gota.cafe/pt/livros/coffee-science-tanbe): Uma síntese japonesa de divulgação que pergunta como a planta, a história, a química, a torra e a extração constroem aquilo a que chamamos sabor. O seu mapa continua valioso, mas a genética, a saúde e a ciência de processo avançaram desde 2016. ISBN 9784062579568.
- [Manual de análise sensorial e prova de café](https://gota.cafe/pt/livros/coffee-sensory-cupping-handbook): O manual com que a SCA procurou criar uma ponte entre três décadas de ciência sensorial e a prática quotidiana da prova. É uma introdução profissional valiosa, mas desde 2024 deve ser lido em conjunto com os padrões CVA que substituíram o protocolo anterior. ISBN 9781399903295.
- [Manual do provador de café](https://gota.cafe/pt/livros/the-coffee-cuppers-handbook): O manual que proporcionou ao nascente café de especialidade uma arquitetura para falar de aroma, gosto, corpo e defeitos. A quarta edição conserva uma enorme influência histórica, mas as suas categorias químicas e formulários pertencem a uma etapa anterior à ciência sensorial e aos atuais padrões CVA. ISBN 9781882552009.
- [Degustação de café especial](https://gota.cafe/pt/livros/specialty-coffee-tasting): Um tratado japonês de escala pouco comum que cruza vocabulário, protocolos, análise físico-química, sensores e trinta anos de experiência profissional. Sua riqueza está na comparação; suas correlações e seu sistema próprio exigem a leitura dos dados completos antes de serem adotados. ISBN 9784751115275.
- [O manual de cupping: Provar, avaliar e descrever café sistematicamente](https://gota.cafe/pt/livros/das-cupping-handbuch): Um manual alemão que entende o cupping como sistema: finalidade, preparação, percepção, vieses, formulários, calibração e linguagem. Sua utilidade está em ordenar decisões; suas diferentes manifestações e a ausência de crítica independente obrigam a identificar com precisão qual versão é descrita. ISBN 9783948653026.
- [A degustação do café em um livro](https://gota.cafe/pt/livros/lassaggio-del-caffe-in-un-libro): Uma ponte italiana entre ciência sensorial e consumo cotidiano. Explica testes, painéis e fisiologia, mas também espresso, filtro e preferência; sua melhor leitura separa cuidadosamente descrição objetiva, agrado e discurso de qualidade. ISBN 9788898015856.
- [Em busca dos sabores do café](https://gota.cafe/pt/livros/finding-coffee-flavors): Um guia taiwanês que organiza a aprendizagem em degustar, escolher e preparar. Sua defesa do gosto próprio é valiosa; a taxonomia histórica de 36 aromas deve ser distinguida do léxico WCR atual e algumas afirmações de origem exigem cautela. ISBN 9789864893508.
- [Os sabores do café: Cultivar os sentidos](https://gota.cafe/pt/livros/les-gouts-du-cafe): Um ensaio prático francês que acompanha o sabor desde o território e o processo até dois exercícios de degustação. Sua clareza nasce de uma tese forte contra a padronização industrial, mas essa mesma posição exige separar pedagogia, preferência e evidência. ISBN 9782843988004.
- [O ofício e a ciência do café](https://gota.cafe/pt/livros/the-craft-and-science-of-coffee): Um percurso coletivo desde a genética da planta até a percepção e a saúde. Sua amplitude permite ver o café como um sistema, mas a mistura de ciência, indústria e ofício obriga a julgar cada capítulo por suas próprias fontes e pela data em que foi escrito. ISBN 9780128035207.
- [Café espresso: a ciência da qualidade](https://gota.cafe/pt/livros/espresso-coffee-science-of-quality): Uma referência científico-industrial que acompanha a qualidade do espresso desde a planta até a percepção. Continua sendo um mapa excepcional do sistema, mas seus capítulos devem ser lidos junto a duas décadas de pesquisa posterior. ISBN 9780123703712.
- [O companheiro do torrador de café](https://gota.cafe/pt/livros/the-coffee-roasters-companion): O manual que transformou curvas, taxa de aumento e repetibilidade em conversa cotidiana entre torradores de cafés especiais. É compacto e operacional; sua influência não deve ser confundida com validação universal de cada regra. ISBN 9781495118197.
- [Torra de café: melhores práticas](https://gota.cafe/pt/livros/coffee-roasting-best-practices): Uma continuação avançada centrada em tornar repetível a torra de produção: instrumentação, protocolo entre cargas, gás, ar, curvas e software. Sua precisão operacional é valiosa desde que a forma do gráfico não substitua a xícara. ISBN 9781792327759.
- [Modulando o perfil de sabor do café: manifesto de um torrador](https://gota.cafe/pt/livros/modulating-flavor-profile-coffee): Um manifesto breve para transformar a curva de torra em uma ferramenta deliberada de sabor. Sua força está em propor experimentos comparáveis; seu limite, no fato de que as tendências observadas por um torrador não isolam completamente química, transferência de calor e matéria-prima. ISBN 9780692417706.
- [A torra em um livro](https://gota.cafe/pt/livros/tostatura-in-un-libro): Um manual italiano básico e intermediário que reúne física, química, curvas, cor, defeitos e controle de qualidade. A documentação pública permite verificar seus temas, mas não seu índice exato nem uma recepção crítica ampla. ISBN 9788898015603.
- [Tecnologia de processo, extração e aromas-chave do café torrado](https://gota.cafe/pt/livros/process-technology-extraction-aroma-roast-coffee): Uma tese de química do aroma que acompanha o 2-furfuriltiol desde seus possíveis precursores até a bebida e sua perda durante o armazenamento. É pesquisa primária rigorosa, não um manual para converter uma concentração em receita de torra. ISBN 9783938896563.
- [Caro comprador de café](https://gota.cafe/pt/livros/dear-coffee-buyer): Um manual de ofício sobre comprar café verde quando ainda é preciso decidir quanto, de quem, com qual especificação e sob qual risco. Sua experiência abre uma profissão opaca, mas suas preferências de processo e comércio devem ser distinguidas da evidência experimental e das condições econômicas de cada origem. ISBN 9781532364822.
- [Café verde: guia para torradores e compradores](https://gota.cafe/pt/livros/green-coffee-guide-roasters-buyers): Uma visão panorâmica profissional do café antes da torra que reúne biologia, processo, comércio, análise, armazenamento e resposta na torradora. Sua amplitude cria um vocabulário comum, embora várias métricas e recomendações dependam de variedade, clima, método e escala, não de regras universais. ISBN 9780998771748.
- [Café: cultivo, processamento e produção sustentável](https://gota.cafe/pt/livros/coffee-growing-processing-sustainable-production): Uma referência monumental que coloca agronomia, fitossanidade, processamento, armazenamento, qualidade e economia dentro de um único sistema produtivo. Seu mapa continua excepcional; suas recomendações e seus dados, encerrados em 2012, precisam de contraste local e atualização em genética, clima, fermentação e sustentabilidade. ISBN 9783527332533.
- [Qualidade do café: o impacto do tratamento pós-colheita](https://gota.cafe/pt/livros/qualite-du-cafe-post-recolte): Um manual breve que transforma a pós-colheita em uma cadeia visível de decisões sobre maturação, vias seca e úmida, secagem, beneficiamento, armazenamento, defeitos e segurança. Sua clareza é uma vantagem; a microbiologia e as fermentações recentes exigem acrescentar variáveis e cautela a várias regras gerais. ISBN 9782759232062.
- [Pós-colheita do Café](https://gota.cafe/pt/livros/pos-colheita-do-cafe): Uma referência brasileira de engenharia e qualidade que percorre água, propriedades do grão, processo, resíduos, secagem, energia, armazenamento, fungos, beneficiamento e segurança. Sua escala conserva conhecimento técnico em português; a pesquisa posterior refinou fermentação, dano térmico e conservação de cafés especiais. ISBN 9788587692429.
- [Café verde em um livro](https://gota.cafe/pt/livros/caffe-verde-in-un-libro): Um breve manual italiano que conecta a propriedade, a classificação física, a degustação e o comércio internacional do café verde. Sua clareza introdutória é valiosa, mas não transforma um conteúdo formativo de 2018 em uma norma científica ou comercial imutável. ISBN 9788898015528.
- [Café na Amazônia](https://gota.cafe/pt/livros/cafe-na-amazonia): Uma obra pública e regional de 21 capítulos que reúne o conhecimento da Embrapa Rondônia sobre Coffea canephora até 2015. É, ao mesmo tempo, manual agronômico, memória institucional e ponto de partida que o melhoramento genético e a pesquisa posterior já ampliaram. ISBN 9788570354693.
- [Determinantes da qualidade na produção de café](https://gota.cafe/pt/livros/quality-determinants-coffee-production): Nove capítulos científicos conectam colheita, clima, solo, fermentação, química, torra e análise sensorial. O volume é uma síntese valiosa da pesquisa brasileira por volta de 2020, não uma fórmula universal para fabricar qualidade nem um protocolo que permaneça intacto. ISBN 9783030544362.

## 커피 책 (한국어)

- [필터 커피의 물리학](https://gota.cafe/ko/books/the-physics-of-filter-coffee): 필터 커피를 물질 전달과 흐름, 측정의 문제로 설명하는 야심찬 책이다. 사고를 위한 모델을 제공한다는 것이 가장 큰 성취이고, 과학 문헌과 자체 실험, 아직 열린 가설을 하나의 목소리로 결합한다는 것이 한계다. ISBN 9780578246086, 9791195484874.
- [에스프레소를 제외한 모든 것 프로페셔널 커피 추출 기술](https://gota.cafe/ko/books/everything-but-espresso): 에스프레소가 아닌 추출을 측정 가능하고 반복 가능한 과정으로 바꾸는 데 기여한 짧은 안내서다. 추출과 비율, 균일성의 언어는 여전히 유용하지만 이상 영역과 일부 방식별 규칙은 2010년 이후 축적된 과학과 실무로 보완해야 한다. ISBN 9781450708708.
- [집에서 최고의 커피를 만드는 법](https://gota.cafe/ko/books/how-to-make-the-best-coffee-at-home): 구매와 장비, 커핑, 필터, 차가운 커피, 에스프레소를 하나의 의사결정 체계로 묶은 폭넓고 의도적으로 쉬운 가정용 안내서다. 엄숙함 없이 세심하게 조정하는 법을 가르친다는 것이 강점이다. 압축된 형식과 저자 영상과의 근접성 때문에 숙련 독자를 위한 깊이가 줄고, 하나의 레시피가 보편적 과학 결론이 되지는 않는다는 점이 한계다. ISBN 9781784727246, 9781784727819, 9791192066301, 9788419043184, 9783965843202.
- [커피를 위한 물](https://gota.cafe/ko/books/water-for-coffee): 물을 중성적인 재료로 취급하는 관행에서 벗어나게 하고, 총농도와 이온의 정체, 알칼리도, 그리고 머신과 컵에 미치는 영향을 구분하는 기술 안내서다. 제2판은 영향력 있는 초판을 확장했지만, 상업적 설명이나 현재의 과학 모두 모든 커피에 통용되는 보편적 미네랄 레시피를 뒷받침하지는 않는다. ISBN 9781399980449.
- [커피 브루잉 핸드북: 체계적인 커피 준비 안내서](https://gota.cafe/ko/books/the-coffee-brewers-handbook): 레시피 모음이 아니라 추출을 표준과 그래프, 통제로 측정 가능한 시스템으로 정리한 1996년의 전문 안내서다. 역사적 중요성은 분명하지만, 이 책의 '이상적' 영역과 온도 범위는 오늘날 복수의 선호와 서로 얽힌 변수를 인정하는 관능 증거와 함께 읽어야 한다. ISBN 9781882552023.
- [세계 커피 아틀라스: 원두에서 추출까지](https://gota.cafe/ko/books/the-world-atlas-of-coffee): 식물학과 가공, 무역, 추출, 생산국 프로필을 연결해 복잡한 세계 공급망을 읽을 수 있게 하는 시각적 아틀라스다. 넓은 범위와 사진이 성공을 설명하지만, 제2판에 정식 참고문헌이 없고 농업이 빠르게 변하므로 최종 과학 자료가 아니라 입문 지도로 사용해야 한다. ISBN 9781770854703, 9781784724290, 9781784725716, 9788993461268, 9783833845321, 9791192066141, 9783965842977, 9781784729868.
- [프로페셔널 푸어오버 커피 추출 기술](https://gota.cafe/ko/books/pour-over-coffee-brewing-professional-techniques): 2012년 일본 카페 23곳과 각 매장의 필터 커피 추출법을 비교해 담은 기록이다. 보편적 레시피가 아니라 필터와 유량, 분쇄, 전통이 어떻게 서로 다른 전문 방식을 만들었는지 기록했다는 데 가치가 있다. ISBN 9784751109793.
- [커피 추출의 법칙](https://gota.cafe/ko/books/coffee-extraction-laws): Café Bach의 경험을 바탕으로 한 잔을 여섯 변수로 조직하고 종이, 천, 금속, 침출 방식을 비교하는 일본 추출 안내서다. 의도적인 실험을 돕는 체계지만, '맛을 통제한다'는 표현이 분쇄, 유량, 온도, 로스팅, 선호 사이의 상호작용을 없애 주지는 않는다. ISBN 9784140333006.
- [커피 연구](https://gota.cafe/ko/books/the-study-of-coffee): 생산, 로스팅, 추출, 평가를 종합해 독자가 자신만의 그래프를 만들도록 이끄는 일본어 책으로, 堀口俊英의 박사 연구 일부를 토대로 한다. 측정과 관능평가를 연결한다는 장점이 있지만, 실용적 삽화 안내서가 특정 표본의 상관관계를 보편적 품질 기준으로 만들지는 않는다. ISBN 9784405093966.
- [크래프트 커피: 홈 브루잉 안내서](https://gota.cafe/ko/books/craft-coffee-a-manual): 추출과 장비, 맛에 관한 전문 용어를 실천 가능한 결정으로 옮긴 가정용 안내서다. 완벽한 레시피를 약속하기보다 비용과 시간, 숙련도의 현실적 한계 안에서 관찰하고 조정하는 법을 가르친다는 것이 장점이다. 일부 이상 영역과 기술 규칙은 오늘날 더 많은 보완이 필요하다. ISBN 9781572842335, 9781572848047.
- [2018 SCA 물 품질 핸드북](https://gota.cafe/ko/books/sca-water-quality-handbook): 물을 조성, 처리, 추출, 유지보수라는 측정 가능한 문제로 바꾸어 다루는 기관 발행 핸드북이다. 전문적인 의사결정을 체계화하는 데 가치가 있지만, 실무 규격은 보편적인 관능 레시피가 아니며 확인 가능한 독립적 평가는 드물다는 한계가 있다. ISBN 9780999580738.
- [에센스 오브 커피 브루잉](https://gota.cafe/ko/books/essence-of-coffee-brewing): 추출을 분석, 측정, 공정 제어의 영역에 놓는 방대한 한국어 매뉴얼이다. 이 책의 수록은 카탈로그의 영어권 편향을 바로잡지만, 공개 미리보기와 독립 비평이 부족하므로 구조를 신중하게 설명하고 레시피를 재구성해서는 안 된다. ISBN 9788996743934.
- [필터 커피](https://gota.cafe/ko/books/filterkaffee): 2010년대 초 필터 커피의 귀환을 보여 주는 간결한 오스트리아 안내서로, 적합한 로스팅, 머신, 핸드 푸어, Hario, Kalita, AeroPress를 다룬다. 실용적이고 명료하다는 것이 장점이지만 독립 비평이 부족하고 이후 분야가 발전했으므로 완전히 최신인 책으로 내세울 수는 없다. ISBN 9783991001065.
- [한 권으로 보는 커피 브루잉](https://gota.cafe/ko/books/brewing-in-un-libro): 원두의 전체 여정을 훑은 뒤 20가지 추출 방식에 집중하며, 각 방식을 데이터시트와 튜토리얼로 뒷받침하는 160쪽짜리 이탈리아어 매뉴얼이다. 폭넓은 내용은 초급·중급 과정을 일관되게 구성하지만, 레시피는 특정 맥락의 출발점이지 보편적인 과학적 결과가 아니다. ISBN 9788898015818.
- [다양한 추출법에 따른 커피 음료의 침출 평가](https://gota.cafe/ko/books/evaluacion-lixiviacion-bebida-cafe): 추출을 물질전달 조작으로 연구하고 모델, 분쇄, 수율, 관능 프로필을 연결하는 272쪽짜리 콜롬비아 연구서다. 이 묶음에서 가장 실험적인 책이지만, 그 조건과 결론은 구체적인 것으로 읽어야 하며 추출 방식의 보편적 순위표로 읽어서는 안 된다. ISBN 9789587594195.
- [핸드드립커피 마스터](https://gota.cafe/ko/books/hand-drip-coffee-master): 물과 추출의 물리학에서 자세, 주전자, 물줄기의 경로까지 핸드 드립을 확장하는 한국어 매뉴얼이다. 체계화하려는 야심은 가치가 있지만, 설명은 어떤 드리퍼에도 입증된 과학 법칙이 아니라 2016년의 한 전문 모델로 읽어야 한다. ISBN 9791185060088.
- [커피 브루잉](https://gota.cafe/ko/books/coffee-brewing-dohyeongsu): 21가지 기구를 목표로 하는 음료의 강도에 따라 분류하고, 레시피보다 원두, 선호, 분쇄, 온도, 시간을 앞세우는 한국어 안내서다. 편집상의 범주를 각 추출 방식의 고정된 성질로 오해하지 않는다면 그 분류 체계는 방향을 잡는 데 유용하다. ISBN 9788993461220.
- [핸드드립 커피 대전 2 완벽한 추출](https://gota.cafe/ko/books/complete-hand-pour-coffee-2): 대만 Ugly Duckling 교육 센터의 두 번째 책은 드리퍼 기하, 단계별 추출, 로스팅 제어를 연결한다. 간결하고 야심찬 매뉴얼이며, 보편적인 “완벽한 추출” 공식을 제공하기보다 매장의 결정을 독자가 검증할 수 있는 가설로 바꾼다는 점이 가장 큰 장점이다. ISBN 9789863319207.
- [세계에서 가장 맛있는 커피를 내리는 법](https://gota.cafe/ko/books/worlds-best-coffee-brewing): Hidenori Izaki는 자기 책 제목의 최상급 표현을 스스로 해체한다. 최고의 커피는 보편적인 순위가 아니라 마시는 사람의 취향에 맞춘 한 잔이다. 이 안내서는 원두의 세 요소와 추출의 세 결정을 연결하고 그 매트릭스를 가정용 레시피로 바꾼다. ISBN 9784478109564.
- [커피를 위한 물 이야기](https://gota.cafe/ko/books/water-for-coffee-korean): 어희지는 레시피가 흔히 “좋은 물을 쓰라”는 한마디로 압축하는 주제에 한 권 전체를 할애한다. 분자 구조, 이온, 경도, 알칼리도, 처리, 측정, 조제를 다룬다. 일상 대화에서 뒤섞이는 파라미터를 엄밀하게 구분한다면 이 개념 지도는 여전히 유용하다. ISBN 9791185060156.
- [커피의 설계: 공학적 접근](https://gota.cafe/ko/books/the-design-of-coffee): 커피를 통해 공학자처럼 관찰하고 측정하고 설계하는 법을 가르치는 실험실 교재다. 이 책의 가장 큰 공헌은 더 뛰어난 레시피가 아니라 수지, 에너지, 전달, 여과를 한 잔의 커피로 귀결되는 경험으로 바꾼 데 있다. 다만 범위는 여전히 입문 수준이며 여러 단순화에는 후속 연구가 필요하다. ISBN 9781516894789.
- [커피 만드는 법: 원두 뒤의 과학](https://gota.cafe/ko/books/how-to-make-coffee): 원두의 해부학과 화학에서 열 가지 추출 방식군까지 독자를 이끄는 일러스트 입문서다. 레시피에 측정 가능한 원인이 있음을 보여주는 것이 장점이다. 다만 이 책의 범위와 단순화는 보편 법칙이나 건강 조언이 아니라 2015년 당시의 출발점으로 읽어야 한다. ISBN 9781419715846.
- [커피에 대한 열정](https://gota.cafe/ko/books/coffee-obsession): 생산 지역에서 100가지가 넘는 음료까지 커피를 따라가는 시각적 아틀라스이자 바리스타 안내서이며 레시피 책이다. 명료한 구성으로 초보 독자에게 스페셜티 커피의 문을 열어준다. 다만 국가별 프로필, 기술 규칙, 범위에 관한 약속은 지리적 결정론이나 과학적 검증이 아니라 전체를 조망하는 길잡이로 해석해야 한다. ISBN 9781409354680.
- [호기심 많은 바리스타의 커피 안내서](https://gota.cafe/ko/books/the-curious-baristas-guide-to-coffee): 역사, 농업, 로스팅, 분쇄, 에스프레소, 음료에 대해 질문한 뒤 실용적인 답을 내놓는 일러스트 안내서다. 활기찬 서술은 바리스타와 애호가에게 커피의 전체 사슬을 가까이 가져온다. 다만 통제된 실험 프로토콜이나 확정적인 과학 종합과 혼동해서는 안 된다. ISBN 9781849755634, 9781788790833.
- [커피: 구매하고 추출하고 즐기는 안내서](https://gota.cafe/ko/books/coffee-buying-brewing-enjoying): 다섯 판에 걸쳐 역사, 구매, 테이스팅, 로스팅, 분쇄, 가정 추출을 연결한 스페셜티 커피 소비자의 고전이다. 제5판은 2001년의 기록이자 실용 지도라는 가치를 유지하지만, 현재의 기술 권위로 제시하거나 저자 자신의 증언만으로 영향력을 평가해서는 안 된다. ISBN 9780312246655.
- [다구치 마모루의 커피 대전](https://gota.cafe/ko/books/taguchi-coffee-complete): 선별, 로스팅, 추출을 전수 가능한 체계로 바꾼 일본의 직업 실무서다. 강점은 공정의 논리에 있다. 한계는 오늘날 과학과 다양성의 상당 부분이 등장하기 전 커피 지도를 안정된 것처럼 제시하는 데 있다. ISBN 9784140331934.
- [커피 요령의 과학](https://gota.cafe/ko/books/coffee-tips-science): 87개의 질문이 통념, 요령, 일상적 의문을 작은 탐구로 바꾼다. 과학적으로 커피를 생각하는 훌륭한 입구다. 다만 변화하는 분야를 다룬 2008년의 답변은 최신 정보로 갱신하며 읽어야 한다. ISBN 9784388251148.
- [커피의 과학: 맛있음은 어디에서 생기는가](https://gota.cafe/ko/books/coffee-science-tanbe): 식물, 역사, 화학, 로스팅, 추출이 우리가 맛이라고 부르는 것을 어떻게 구성하는지 묻는 일본 과학 교양서다. 이 지도는 여전히 가치 있지만 유전학, 건강, 공정 과학은 2016년 이후 발전했다. ISBN 9784062579568.
- [커피 감각 평가와 커핑 핸드북](https://gota.cafe/ko/books/coffee-sensory-cupping-handbook): SCA가 30년간의 관능과학과 일상적인 커핑 실무 사이에 다리를 놓으려 한 교재다. 유용한 전문 입문서지만 2024년부터는 이전 프로토콜을 대체한 CVA 표준과 함께 읽어야 한다. ISBN 9781399903295.
- [커피 커퍼 핸드북](https://gota.cafe/ko/books/the-coffee-cuppers-handbook): 태동기 스페셜티 커피 업계가 향, 맛, 바디, 결점을 이야기할 수 있는 구조를 제공한 교재다. 제4판의 역사적 영향은 막대하지만 화학 범주와 양식은 현대 관능과학과 CVA 표준 이전 단계에 속한다. ISBN 9781882552009.
- [스페셜티 커피 테이스팅](https://gota.cafe/ko/books/specialty-coffee-tasting): 어휘, 프로토콜, 물리화학 분석, 센서, 그리고 30년에 걸친 전문 경험을 한데 엮은 보기 드문 규모의 일본어 논고다. 이 책의 풍부함은 비교에 있지만, 상관관계와 저자 고유의 체계를 채택하려면 먼저 전체 데이터를 읽어야 한다. ISBN 9784751115275.
- [커핑 핸드북: 커피를 체계적으로 맛보고 평가하고 묘사하기](https://gota.cafe/ko/books/das-cupping-handbuch): 커핑을 목적, 준비, 지각, 편향, 양식, 교정, 언어로 이루어진 하나의 체계로 이해하는 독일어 안내서다. 의사결정을 정돈하는 데 쓸모가 있지만, 서로 다른 구현 형태와 독립 비평의 부재 때문에 어떤 판본을 설명하는지 정확히 식별해야 한다. ISBN 9783948653026.
- [한 권으로 배우는 커피 테이스팅](https://gota.cafe/ko/books/lassaggio-del-caffe-in-un-libro): 감각과학과 일상적 소비를 잇는 이탈리아의 다리다. 검사, 패널, 생리학뿐 아니라 에스프레소, 필터, 선호도 설명한다. 이 책을 가장 잘 읽는 방법은 객관적 묘사와 호감, 품질 담론을 주의 깊게 구분하는 것이다. ISBN 9788898015856.
- [커피 향미 찾기](https://gota.cafe/ko/books/finding-coffee-flavors): 맛보기, 선택하기, 추출하기의 순서로 학습을 구성한 대만의 안내서다. 자기 취향을 옹호하는 태도는 가치가 있다. 다만 역사적인 36가지 아로마 분류는 현재의 WCR 어휘집과 구분해야 하며, 원산지에 관한 일부 주장은 신중히 다뤄야 한다. ISBN 9789864893508.
- [커피의 맛: 감각 기르기](https://gota.cafe/ko/books/les-gouts-du-cafe): 산지와 가공에서 출발해 두 가지 테이스팅 연습까지 맛을 따라가는 프랑스의 실용 에세이다. 산업적 표준화에 맞서는 강한 논지에서 명료함이 나오지만, 바로 그 입장 때문에 교육과 선호와 증거를 구분해야 한다. ISBN 9782843988004.
- [커피의 기술과 과학](https://gota.cafe/ko/books/the-craft-and-science-of-coffee): 식물의 유전학에서 지각과 건강까지 이어지는 공동 저술의 여정이다. 폭넓은 범위 덕분에 커피를 하나의 체계로 볼 수 있지만, 과학과 산업과 기술이 섞여 있으므로 각 장을 고유한 자료와 집필 시점에 따라 판단해야 한다. ISBN 9780128035207.
- [에스프레소 커피 품질의 과학](https://gota.cafe/ko/books/espresso-coffee-science-of-quality): 식물에서 지각에 이르기까지 에스프레소의 품질을 따라가는 과학·산업 분야의 참고서다. 여전히 이 체계를 보여 주는 탁월한 지도지만, 각 장은 이후 20년 동안 축적된 연구와 함께 읽어야 한다. ISBN 9780123703712.
- [커피 로스터의 동반자](https://gota.cafe/ko/books/the-coffee-roasters-companion): 곡선, 상승률, 재현성을 스페셜티 로스터의 일상 대화로 바꾼 안내서다. 간결하고 실무적이지만, 그 영향력을 모든 규칙의 보편적 검증과 혼동해서는 안 된다. ISBN 9781495118197.
- [커피 로스팅 모범 실무](https://gota.cafe/ko/books/coffee-roasting-best-practices): 생산 로스팅의 재현성 확보에 집중한 상급 후속편이다. 계측, 배치 사이 프로토콜, 가스, 공기, 곡선, 소프트웨어를 다룬다. 그래프의 모양이 컵을 대신하지 않는 한 정밀한 운영 지침은 가치가 있다. ISBN 9781792327759.
- [커피 풍미 프로파일 조절 한 로스터의 선언](https://gota.cafe/ko/books/modulating-flavor-profile-coffee): 로스팅 곡선을 의도적인 맛의 도구로 바꾸려는 짧은 선언문이다. 비교 가능한 실험을 제안하는 것이 강점이지만, 한 로스터가 관찰한 경향만으로 화학, 열전달, 원료를 완전히 분리할 수 없다는 한계가 있다. ISBN 9780692417706.
- [한 권으로 배우는 커피 로스팅](https://gota.cafe/ko/books/tostatura-in-un-libro): 물리학, 화학, 곡선, 색도, 결점, 품질 관리를 한데 모은 이탈리아어 초·중급 교본이다. 공개 자료로 다루는 주제는 확인할 수 있지만 정확한 목차나 폭넓은 비평적 반응까지 확인할 수는 없다. ISBN 9788898015603.
- [로스팅 커피의 공정 기술·추출·핵심 향기 성분](https://gota.cafe/ko/books/process-technology-extraction-aroma-roast-coffee): 2-푸르푸릴티올을 가능한 전구체부터 음료, 저장 중 손실까지 추적하는 향미 화학 박사학위 논문이다. 엄밀한 1차 연구이지만, 특정 농도를 로스팅 레시피로 바꾸는 교본은 아니다. ISBN 9783938896563.
- [커피 바이어에게](https://gota.cafe/ko/books/dear-coffee-buyer): 얼마나 많이, 누구에게서, 어떤 사양과 위험 조건으로 살지 정해야 하는 단계의 생두 구매를 다루는 실무 교본이다. 저자의 경험은 잘 드러나지 않던 직업을 공개하지만, 가공과 거래에 관한 선호는 실험적 증거 및 각 산지의 경제 조건과 구별해 읽어야 한다. ISBN 9781532364822.
- [생두 로스터와 바이어를 위한 안내서](https://gota.cafe/ko/books/green-coffee-guide-roasters-buyers): 로스팅 전 커피의 생물학, 가공, 거래, 분석, 보관, 로스터에서의 반응을 한데 모은 전문가용 개관이다. 폭넓은 범위는 공통 어휘를 만들지만, 여러 지표와 권고는 보편 법칙이 아니라 품종·기후·방법·규모에 좌우된다. ISBN 9780998771748.
- [커피 재배·가공·지속 가능한 생산](https://gota.cafe/ko/books/coffee-growing-processing-sustainable-production): 농학, 식물 위생, 가공, 보관, 품질, 경제를 하나의 생산 시스템 안에 배치한 방대한 참고서다. 전체 지도는 여전히 탁월하지만 2012년에 닫힌 권고와 데이터는 유전학, 기후, 발효, 지속 가능성에 관한 현지 검증과 최신 연구가 필요하다. ISBN 9783527332533.
- [커피 품질 수확 후 가공의 영향](https://gota.cafe/ko/books/qualite-du-cafe-post-recolte): 성숙도, 건식·습식 경로, 건조, 정선, 창고, 결점, 안전에 관한 결정을 눈에 보이는 수확 후 공급망으로 바꾸는 간결한 교본이다. 명료함이 장점이지만, 최신 미생물학과 발효 연구를 반영하려면 여러 일반 규칙에 변수와 주의를 더해야 한다. ISBN 9782759232062.
- [커피 수확 후 관리](https://gota.cafe/ko/books/pos-colheita-do-cafe): 물, 원두 물성, 가공, 폐기물, 건조, 에너지, 창고, 곰팡이, 정선, 안전을 다루는 브라질의 공학·품질 참고서다. 포르투갈어로 된 기술 지식을 보존한 규모가 강점이며, 이후 연구는 발효, 열 손상, 스페셜티 커피 보존을 더 정밀하게 만들었다. ISBN 9788587692429.
- [한 권으로 보는 생두](https://gota.cafe/ko/books/caffe-verde-in-un-libro): 농장, 물리적 분류, 커핑, 생두 국제 거래를 연결하는 간결한 이탈리아어 교본이다. 명료한 입문이라는 가치가 있지만 2018년 교육과정을 변하지 않는 과학적·상업적 규범으로 만들지는 않는다. ISBN 9788898015528.
- [아마존의 커피](https://gota.cafe/ko/books/cafe-na-amazonia): 2015년까지 Embrapa Rondônia가 축적한 Coffea canephora 지식을 21개 장에 모은 공공 지역 저작이다. 농학 교본이자 기관의 기록이며, 이후 육종과 연구가 확장한 출발점이기도 하다. ISBN 9788570354693.
- [커피 생산의 품질 결정 요인](https://gota.cafe/ko/books/quality-determinants-coffee-production): 아홉 개 과학 장이 수확, 기후, 토양, 발효, 화학, 로스팅, 관능 분석을 연결한다. 2020년 무렵 브라질 연구를 종합한 가치 있는 책이지만 품질을 만드는 보편 공식도, 변하지 않는 프로토콜도 아니다. ISBN 9783030544362.

## Kaffeebücher (Deutsch)

- [Die Physik des Filterkaffees](https://gota.cafe/de/buecher/the-physics-of-filter-coffee): Eine ambitionierte Erklärung von Filterkaffee als Problem des Stofftransports, der Strömung und der Messung. Ihre größte Leistung besteht darin, Denkmodelle bereitzustellen; ihre Grenze liegt darin, dass sie wissenschaftliche Literatur, eigene Experimente und noch offene Hypothesen in einer gemeinsamen Stimme vereint. ISBN 9780578246086, 9791195484874.
- [Alles außer Espresso: Professionelle Techniken der Kaffeezubereitung](https://gota.cafe/de/buecher/everything-but-espresso): Ein kurzes Handbuch, das dazu beitrug, die Kaffeezubereitung jenseits von Espresso in einen messbaren und wiederholbaren Prozess zu verwandeln. Seine Sprache der Extraktion, des Verhältnisses und der Gleichmäßigkeit bleibt nützlich; seine Idealbereiche und einige Methodenregeln benötigen die seit 2010 hinzugekommene Wissenschaft und Praxis. ISBN 9781450708708.
- [So gelingt der beste Kaffee zu Hause](https://gota.cafe/de/buecher/how-to-make-the-best-coffee-at-home): Ein umfassender und bewusst zugänglicher Ratgeber für zu Hause, der Einkauf, Ausstattung, Verkostung, Filterkaffee, kalte Zubereitung und Espresso in einem einzigen Entscheidungssystem zusammenführt. Seine Stärke liegt darin, aufmerksames Anpassen ohne übertriebene Ernsthaftigkeit zu vermitteln; seine Grenze darin, dass das kompakte Format und die Nähe zu den Videos des Autors fortgeschrittenen Lesern weniger Tiefe bieten und ein Rezept nicht in eine allgemeingültige wissenschaftliche Schlussfolgerung verwandeln. ISBN 9781784727246, 9781784727819, 9791192066301, 9788419043184, 9783965843202.
- [Wasser für Kaffee](https://gota.cafe/de/buecher/water-for-coffee): Ein technisches Handbuch, das dazu zwingt, Wasser nicht länger als neutralen Bestandteil zu behandeln, und Gesamtkonzentration, Ionenidentität, Alkalinität sowie die Folgen für Maschine und Tasse voneinander trennt. Die zweite Auflage erweitert ein einflussreiches Werk, doch weder ihre kommerzielle Beschreibung noch die verfügbare Forschung stützen ein universelles Mineralrezept für jeden Kaffee. ISBN 9781399980449.
- [Handbuch der Kaffeezubereitung: Ein systematischer Leitfaden](https://gota.cafe/de/buecher/the-coffee-brewers-handbook): Ein Fachhandbuch aus dem Jahr 1996, das die Zubereitung als messbares System aus Standards, Diagrammen und Kontrolle beschreibt, nicht als Rezeptsammlung. Seine historische Bedeutung ist eindeutig; seine „idealen“ Bereiche und Temperaturspannen sollten heute jedoch zusammen mit sensorischen Erkenntnissen gelesen werden, die vielfältige Vorlieben und gekoppelte Variablen berücksichtigen. ISBN 9781882552023.
- [Der Kaffeeatlas: Von der Bohne bis zur Zubereitung](https://gota.cafe/de/buecher/the-world-atlas-of-coffee): Ein visueller Atlas, der Botanik, Aufbereitung, Handel, Zubereitung und Profile von Erzeugerländern miteinander verbindet, um eine komplexe globale Kette verständlich zu machen. Sein Umfang und seine Fotografien erklären seinen Erfolg; das Fehlen formaler Quellenangaben in der zweiten Ausgabe und der schnelle Wandel in der Landwirtschaft machen es jedoch erforderlich, ihn als Einstiegskarte und nicht als abschließende wissenschaftliche Quelle zu nutzen. ISBN 9781770854703, 9781784724290, 9781784725716, 9788993461268, 9783833845321, 9791192066141, 9783965842977, 9781784729868.
- [Professionelle Techniken für Pour-over-Kaffee](https://gota.cafe/de/buecher/pour-over-coffee-brewing-professional-techniques): Ein vergleichendes Porträt von 23 japanischen Cafés und der Arten, auf die sie 2012 Filterkaffee zubereiteten. Sein Wert liegt nicht in einem universellen Rezept, sondern in der Dokumentation, wie Filter, Durchfluss, Mahlgrad und Tradition unterschiedliche professionelle Methoden hervorbrachten. ISBN 9784751109793.
- [Die Gesetze der Kaffeeextraktion](https://gota.cafe/de/buecher/coffee-extraction-laws): Ein japanisches Handbuch zur Extraktion, das die Tasse anhand von sechs Variablen ordnet und aus der Erfahrung des Café Bach heraus Papier, Stoff, Metall und Immersion vergleicht. Sein Rahmen hilft beim zielgerichteten Experimentieren, doch Formulierungen wie „den Geschmack kontrollieren“ beseitigen die Wechselwirkungen zwischen Mahlgrad, Durchfluss, Temperatur, Röstung und Vorlieben nicht. ISBN 9784140333006.
- [Das Studium des Kaffees](https://gota.cafe/de/buecher/the-study-of-coffee): Eine japanische Synthese zu Produktion, Röstung, Extraktion und Bewertung, die die Lesenden zu einem eigenen Diagramm führt und sich teilweise auf die Doktorarbeit von 堀口俊英 stützt. Ihre Stärke liegt darin, Messung und Verkostung zu verbinden; ihre Grenze darin, dass ein illustriertes Praxisbuch Korrelationen aus konkreten Stichproben nicht in universelle Qualitätskriterien verwandelt. ISBN 9784405093966.
- [Craft Coffee: Ein Handbuch](https://gota.cafe/de/buecher/craft-coffee-a-manual): Ein Leitfaden für zu Hause, der das professionelle Vokabular zu Extraktion, Ausrüstung und Geschmack in praktikable Entscheidungen übersetzt. Seine Stärke liegt nicht im Versprechen eines perfekten Rezepts, sondern darin, Beobachten und Anpassen innerhalb realer Grenzen von Kosten, Zeit und Können zu vermitteln; einige Idealbereiche und technische Regeln bedürfen heute stärkerer Differenzierung. ISBN 9781572842335, 9781572848047.
- [SCA-Handbuch zur Wasserqualität 2018](https://gota.cafe/de/buecher/sca-water-quality-handbook): Ein institutionelles Handbuch, das Wasser zu einem messbaren Problem der Zusammensetzung, Aufbereitung, Extraktion und Wartung macht. Sein Wert liegt darin, professionelle Entscheidungen zu ordnen; seine Grenze darin, dass eine Arbeitsspezifikation kein universelles sensorisches Rezept darstellt und nur wenig unabhängige Rezeption auffindbar ist. ISBN 9780999580738.
- [Grundlagen der Kaffeezubereitung](https://gota.cafe/de/buecher/essence-of-coffee-brewing): Ein umfangreiches koreanisches Handbuch, das die Zubereitung in den Bereich von Analyse, Messung und Prozesskontrolle einordnet. Seine Aufnahme korrigiert eine anglophone Schieflage des Katalogs, doch der Mangel an öffentlichen Einblicken und unabhängiger Kritik verlangt, seine Struktur vorsichtig zu beschreiben und keine Rezepte zu rekonstruieren. ISBN 9788996743934.
- [Filterkaffee](https://gota.cafe/de/buecher/filterkaffee): Ein kompakter österreichischer Leitfaden, der die Rückkehr des Filterkaffees zu Beginn der 2010er-Jahre porträtiert: geeignete Röstung, Maschine, Handaufguss, Hario, Kalita und AeroPress. Seine praktische Klarheit ist seine Stärke; der Mangel an unabhängiger Kritik und die spätere Entwicklung des Fachgebiets begrenzen jeden Anspruch auf vollständige Aktualität. ISBN 9783991001065.
- [Kaffeezubereitung in einem Buch](https://gota.cafe/de/buecher/brewing-in-un-libro): Ein 160-seitiges italienisches Handbuch, das die gesamte Kette durchläuft und sich schließlich auf zwanzig Extraktionsmethoden konzentriert, die jeweils durch ein Datenblatt und ein Tutorial ergänzt werden. Seine Breite bietet einen schlüssigen Grund- und Mittelstufenkurs; seine Rezepte sind kontextgebundene Ausgangspunkte, keine universellen wissenschaftlichen Ergebnisse. ISBN 9788898015818.
- [Bewertung der Auslaugung von Kaffeegetränken mit verschiedenen Zubereitungsmethoden](https://gota.cafe/de/buecher/evaluacion-lixiviacion-bebida-cafe): Eine 272-seitige kolumbianische Monografie, die die Zubereitung als Stoffübertragungsvorgang untersucht und Modelle, Mahlung, Ausbeute und sensorisches Profil miteinander verbindet. Sie ist das experimentellste Werk dieser Gruppe, doch ihre Bedingungen und Schlussfolgerungen sind als spezifisch zu lesen, nicht als universelle Methodentabelle. ISBN 9789587594195.
- [Meister des handgefilterten Kaffees](https://gota.cafe/de/buecher/hand-drip-coffee-master): Ein koreanisches Handbuch, das den manuellen Aufguss von der Physik des Wassers und der Extraktion bis zu Haltung, Kanne und Strahlführung behandelt. Sein systematischer Anspruch ist wertvoll; seine Erklärungen müssen als professionelles Modell von 2016 gelesen werden, nicht als bereits bewiesene wissenschaftliche Gesetze für jeden Dripper. ISBN 9791185060088.
- [Kaffee brühen](https://gota.cafe/de/buecher/coffee-brewing-dohyeongsu): Ein koreanischer Leitfaden, der einundzwanzig Geräte nach der angestrebten Tassenintensität ordnet und Bohne, Vorliebe, Mahlgrad, Temperatur und Zeit über das Rezept stellt. Seine Taxonomie ist zur Orientierung nützlich, solange eine redaktionelle Kategorie nicht mit einer unveränderlichen Eigenschaft der jeweiligen Methode verwechselt wird. ISBN 9788993461220.
- [Handfilter-Kaffee komplett 2: Perfekte Extraktion](https://gota.cafe/de/buecher/complete-hand-pour-coffee-2): Der zweite Band des taiwanischen Ugly Duckling Center verbindet Dripper-Geometrie, phasenweise Extraktion und Röstkontrolle. Es ist ein kompaktes und ehrgeiziges Handbuch, dessen größte Stärke darin liegt, Entscheidungen an der Kaffeebar in Hypothesen zu verwandeln, die Leserinnen und Leser überprüfen können, statt eine universelle Formel für die „perfekte Extraktion“ anzubieten. ISBN 9789863319207.
- [So brüht man den köstlichsten Kaffee der Welt](https://gota.cafe/de/buecher/worlds-best-coffee-brewing): Hidenori Izaki entkräftet den Superlativ seines eigenen Titels: Der beste Kaffee ist keine allgemeingültige Rangfolge, sondern eine Tasse, die auf den Geschmack der Person abgestimmt ist, die sie trinkt. Sein Leitfaden verknüpft drei Faktoren der Bohne mit drei Entscheidungen bei der Zubereitung und überführt diese Matrix in Rezepte für zu Hause. ISBN 9784478109564.
- [Eine Geschichte des Wassers für Kaffee](https://gota.cafe/de/buecher/water-for-coffee-korean): 어희지 widmet dem, was ein Rezept oft in der Formulierung „gutes Wasser verwenden“ zusammenfasst, einen ganzen Band: Molekülstruktur, Ionen, Härte, Alkalinität, Aufbereitung, Messung und Formulierung. Ihre begriffliche Landkarte bleibt nützlich, wenn Parameter, die im Alltagsgespräch vermischt werden, konsequent voneinander unterschieden werden. ISBN 9791185060156.
- [Das Design von Kaffee: Ein ingenieurwissenschaftlicher Ansatz](https://gota.cafe/de/buecher/the-design-of-coffee): Ein Laborhandbuch, das Kaffee nutzt, um Beobachten, Messen und Konstruieren wie ein Ingenieur zu lehren. Sein größter Beitrag ist kein überlegenes Rezept, sondern die Überführung von Bilanzen, Energie, Stofftransport und Filtration in Versuche, die in einer Tasse enden; sein Anspruch bleibt einführend, und mehrere Vereinfachungen bedürfen weiterführender Forschung. ISBN 9781516894789.
- [Kaffee zubereiten: Die Wissenschaft hinter der Bohne](https://gota.cafe/de/buecher/how-to-make-coffee): Eine illustrierte Einführung, die von Anatomie und Chemie der Bohne zu zehn Familien der Zubereitung führt. Ihr Verdienst ist zu zeigen, dass ein Rezept messbare Ursachen hat; ihre Bandbreiten und Vereinfachungen sind als Ausgangspunkte von 2015 zu lesen, nicht als universelle Gesetze oder Gesundheitsrat. ISBN 9781419715846.
- [Kaffeeleidenschaft](https://gota.cafe/de/buecher/coffee-obsession): Bildatlas, Barista-Handbuch und Rezeptbuch in einem, das den Kaffee von den Anbauregionen bis zu mehr als hundert Getränken begleitet. Seine Klarheit öffnet Specialty Coffee für neue Leserinnen und Leser; Länderprofile, Technikregeln und Reichweitenversprechen sind als panoramische Orientierung zu verstehen, nicht als geografischer Determinismus oder wissenschaftliche Validierung. ISBN 9781409354680.
- [Der Kaffeeführer für neugierige Baristas](https://gota.cafe/de/buecher/the-curious-baristas-guide-to-coffee): Ein illustrierter Leitfaden, der nach Geschichte, Landwirtschaft, Röstung, Mahlung, Espresso und Getränken fragt, bevor er praktische Antworten gibt. Seine erzählerische Energie bringt Baristas und Enthusiasten die gesamte Kette näher; er darf nicht mit einem Versuchsprotokoll oder einer endgültigen wissenschaftlichen Synthese verwechselt werden. ISBN 9781849755634, 9781788790833.
- [Kaffee: Ein Leitfaden zum Kaufen, Brühen und Genießen](https://gota.cafe/de/buecher/coffee-buying-brewing-enjoying): Ein Klassiker für Konsumierende von Specialty Coffee, der über fünf Ausgaben hinweg Geschichte, Einkauf, Verkostung, Röstung, Mahlung und Zubereitung zu Hause miteinander verband. Die fünfte Ausgabe bleibt als Dokument und praktischer Wegweiser des Jahres 2001 wertvoll, darf aber weder als aktuelle technische Autorität dargestellt noch ihr Einfluss allein anhand von Aussagen des Autors gemessen werden. ISBN 9780312246655.
- [Mamoru Taguchis umfassendes Kaffeehandbuch](https://gota.cafe/de/buecher/taguchi-coffee-complete): Ein japanisches Handbuch des Handwerks, das Auswahl, Röstung und Extraktion in ein vermittelbares System überführt. Seine Stärke liegt in der Prozesslogik; seine Grenzen darin, eine Karte des Kaffees als beständig darzustellen, die einem großen Teil der heutigen Wissenschaft und Vielfalt vorausgeht. ISBN 9784140331934.
- [Die Wissenschaft hinter Kaffee-Tipps](https://gota.cafe/de/buecher/coffee-tips-science): Siebenundachtzig Fragen machen aus Mythen, Tipps und alltäglichen Zweifeln kleine Untersuchungen. Das Buch ist ein hervorragender Einstieg in wissenschaftliches Denken über Kaffee, sofern seine Antworten von 2008 bei Themen aus beweglichen Forschungsfeldern aktualisiert werden. ISBN 9784388251148.
- [Die Wissenschaft des Kaffees: Woher kommt sein Geschmack?](https://gota.cafe/de/buecher/coffee-science-tanbe): Eine japanische populärwissenschaftliche Synthese, die fragt, wie Pflanze, Geschichte, Chemie, Röstung und Extraktion das hervorbringen, was wir Geschmack nennen. Ihre Karte bleibt wertvoll, doch Genetik, Gesundheit und Prozesswissenschaft haben sich seit 2016 weiterentwickelt. ISBN 9784062579568.
- [Handbuch der Kaffeesensorik und Verkostung](https://gota.cafe/de/buecher/coffee-sensory-cupping-handbook): Das Handbuch, mit dem die SCA eine Brücke zwischen drei Jahrzehnten Sensorikwissenschaft und der alltäglichen Cupping-Praxis schlagen wollte. Es ist eine wertvolle professionelle Einführung, muss aber seit 2024 zusammen mit den CVA-Standards gelesen werden, die das frühere Protokoll ersetzt haben. ISBN 9781399903295.
- [Handbuch für Kaffeeverkoster](https://gota.cafe/de/buecher/the-coffee-cuppers-handbook): Das Handbuch, das dem entstehenden Specialty Coffee eine Architektur gab, um über Aroma, Geschmack, Körper und Fehler zu sprechen. Die vierte Ausgabe besitzt weiterhin enormen historischen Einfluss, doch ihre chemischen Kategorien und Formulare gehören in eine Zeit vor der heutigen Sensorikwissenschaft und den aktuellen CVA-Standards. ISBN 9781882552009.
- [Verkostung von Spezialitätenkaffee](https://gota.cafe/de/buecher/specialty-coffee-tasting): Ein japanisches Grundlagenwerk von ungewöhnlichem Umfang, das Fachwortschatz, Protokolle, physikalisch-chemische Analysen, Sensoren und dreißig Jahre Berufserfahrung miteinander verbindet. Seine Stärke liegt im Vergleich; seine Korrelationen und sein eigenes System verlangen jedoch, die vollständigen Daten zu lesen, bevor man sie übernimmt. ISBN 9784751115275.
- [Das Cupping Handbuch: Kaffee systematisch verkosten, bewerten und beschreiben](https://gota.cafe/de/buecher/das-cupping-handbuch): Ein deutsches Handbuch, das Cupping als System versteht: Zweck, Vorbereitung, Wahrnehmung, Verzerrungen, Formulare, Kalibrierung und Sprache. Sein Nutzen liegt darin, Entscheidungen zu ordnen; die verschiedenen Manifestationen und das Fehlen unabhängiger Kritik machen es notwendig, genau zu bestimmen, welche Fassung beschrieben wird. ISBN 9783948653026.
- [Kaffeeverkostung in einem Buch](https://gota.cafe/de/buecher/lassaggio-del-caffe-in-un-libro): Eine italienische Brücke zwischen Sensorikwissenschaft und Alltagskonsum. Das Buch erklärt Prüfungen, Panels und Physiologie, aber auch Espresso, Filterkaffee und Präferenz; seine beste Lesart trennt objektive Beschreibung, Gefallen und Qualitätsdiskurs sorgfältig voneinander. ISBN 9788898015856.
- [Kaffeearomen entdecken](https://gota.cafe/de/buecher/finding-coffee-flavors): Ein taiwanisches Handbuch, das den Lernweg als Verkosten, Auswählen und Zubereiten ordnet. Seine Verteidigung des eigenen Geschmacks ist wertvoll; die historische Taxonomie mit 36 Aromen muss jedoch vom heutigen WCR-Lexikon unterschieden werden, und manche Aussagen über Herkunft verlangen Vorsicht. ISBN 9789864893508.
- [Die Geschmäcker des Kaffees: Die Sinne schulen](https://gota.cafe/de/buecher/les-gouts-du-cafe): Ein praxisnaher französischer Essay, der Geschmack vom Terroir und der Aufbereitung bis zu zwei Verkostungsübungen verfolgt. Seine Klarheit entsteht aus einer entschiedenen These gegen industrielle Standardisierung; gerade diese Position verlangt jedoch, Pädagogik, Präferenz und Evidenz voneinander zu trennen. ISBN 9782843988004.
- [Handwerk und Wissenschaft des Kaffees](https://gota.cafe/de/buecher/the-craft-and-science-of-coffee): Ein Gemeinschaftswerk, das von der Genetik der Pflanze bis zu Wahrnehmung und Gesundheit reicht. Seine Breite macht Kaffee als System sichtbar, doch die Mischung aus Wissenschaft, Industrie und Handwerk verlangt, jedes Kapitel nach seinen eigenen Quellen und dem Zeitpunkt seiner Entstehung zu beurteilen. ISBN 9780128035207.
- [Espressokaffee: Die Wissenschaft der Qualität](https://gota.cafe/de/buecher/espresso-coffee-science-of-quality): Ein wissenschaftlich-industrielles Standardwerk, das die Qualität des Espresso von der Pflanze bis zur Wahrnehmung verfolgt. Es bleibt eine außergewöhnliche Karte des Systems, doch seine Kapitel müssen zusammen mit zwei Jahrzehnten späterer Forschung gelesen werden. ISBN 9780123703712.
- [Der Begleiter des Kaffeerösters](https://gota.cafe/de/buecher/the-coffee-roasters-companion): Das Handbuch, das Kurven, Anstiegsrate und Wiederholbarkeit zu alltäglichen Gesprächsthemen unter Spezialitätenröstern machte. Es ist kompakt und handlungsorientiert; sein Einfluss darf nicht mit einer universellen Bestätigung jeder Regel verwechselt werden. ISBN 9781495118197.
- [Kaffeerösten: Bewährte Verfahren](https://gota.cafe/de/buecher/coffee-roasting-best-practices): Eine fortgeschrittene Fortsetzung mit dem Ziel, Produktionsröstung wiederholbar zu machen: Instrumentierung, Protokoll zwischen Chargen, Gas, Luft, Kurven und Software. Ihre operative Präzision ist wertvoll, solange die Form der Grafik nicht an die Stelle der Tasse tritt. ISBN 9781792327759.
- [Das Geschmacksprofil von Kaffee modulieren: Manifest eines Rösters](https://gota.cafe/de/buecher/modulating-flavor-profile-coffee): Ein kurzes Manifest, das die Röstkurve zu einem bewussten Werkzeug der Geschmackssteuerung machen will. Seine Stärke liegt im Entwurf vergleichbarer Experimente; seine Grenze darin, dass die von einem Röster beobachteten Tendenzen Chemie, Wärmeübertragung und Rohstoff nicht vollständig voneinander trennen. ISBN 9780692417706.
- [Rösten in einem Buch](https://gota.cafe/de/buecher/tostatura-in-un-libro): Ein italienisches Handbuch für Grund- und Mittelstufe, das Physik, Chemie, Kurven, Farbe, Fehler und Qualitätskontrolle zusammenführt. Die öffentlich zugängliche Dokumentation erlaubt es, seine Themen zu überprüfen, nicht jedoch sein genaues Inhaltsverzeichnis oder eine breite kritische Rezeption. ISBN 9788898015603.
- [Prozesstechnologie, Extraktion und wichtige Aromastoffe in Röstkaffee](https://gota.cafe/de/buecher/process-technology-extraction-aroma-roast-coffee): Eine Dissertation zur Aromachemie, die 2-Furfurylthiol von seinen möglichen Vorläuferstoffen bis zum Getränk und zu seinem Verlust während der Lagerung verfolgt. Sie ist sorgfältige Primärforschung, kein Handbuch, das eine Konzentration in ein Röstprofil überführt. ISBN 9783938896563.
- [Lieber Kaffeeeinkäufer](https://gota.cafe/de/buecher/dear-coffee-buyer): Ein Praxishandbuch über den Einkauf von Rohkaffee, wenn noch entschieden werden muss, welche Menge von wem, mit welcher Spezifikation und unter welchem Risiko gekauft wird. Die Erfahrung des Autors macht einen undurchsichtigen Beruf zugänglich, doch seine Präferenzen bei Aufbereitung und Handel müssen von experimenteller Evidenz und den wirtschaftlichen Bedingungen des jeweiligen Ursprungs unterschieden werden. ISBN 9781532364822.
- [Rohkaffee: Ein Leitfaden für Röster und Einkäufer](https://gota.cafe/de/buecher/green-coffee-guide-roasters-buyers): Ein professioneller Überblick über Kaffee vor dem Rösten, der Biologie, Aufbereitung, Handel, Analyse, Lagerung und das Verhalten in der Röstmaschine zusammenführt. Seine Breite schafft ein gemeinsames Vokabular, auch wenn verschiedene Messgrößen und Empfehlungen von Varietät, Klima, Methode und Maßstab abhängen und keine allgemeingültigen Regeln darstellen. ISBN 9780998771748.
- [Kaffee: Anbau, Verarbeitung und nachhaltige Produktion](https://gota.cafe/de/buecher/coffee-growing-processing-sustainable-production): Ein monumentales Referenzwerk, das Agronomie, Pflanzengesundheit, Verarbeitung, Lagerung, Qualität und Wirtschaft in einem einzigen Produktionssystem zusammenführt. Seine Übersicht ist nach wie vor außergewöhnlich; seine 2012 abgeschlossenen Empfehlungen und Daten müssen jedoch lokal überprüft und hinsichtlich Genetik, Klima, Fermentation und Nachhaltigkeit aktualisiert werden. ISBN 9783527332533.
- [Kaffeequalität: Der Einfluss der Nacherntebehandlung](https://gota.cafe/de/buecher/qualite-du-cafe-post-recolte): Ein kompakter Leitfaden, der die Nacherntebehandlung als sichtbare Kette von Entscheidungen über Reife, Trocken- und Nassaufbereitung, Trocknung, Aufbereitung, Lagerung, Fehler und Sicherheit darstellt. Seine Klarheit ist ein Vorteil; die Mikrobiologie und neuere Fermentationsverfahren erfordern jedoch, mehrere allgemeine Regeln um zusätzliche Variablen und Vorsicht zu ergänzen. ISBN 9782759232062.
- [Nacherntebehandlung von Kaffee](https://gota.cafe/de/buecher/pos-colheita-do-cafe): Ein brasilianisches Referenzwerk zu Ingenieurwesen und Qualität, das Wasser, Eigenschaften der Bohne, Aufbereitung, Rückstände, Trocknung, Energie, Lagerung, Pilze, Weiterverarbeitung und Sicherheit behandelt. Sein Umfang bewahrt technisches Wissen in portugiesischer Sprache; spätere Forschung hat Fermentation, thermische Schäden und die Erhaltung von Spezialitätenkaffee genauer gefasst. ISBN 9788587692429.
- [Rohkaffee in einem Buch](https://gota.cafe/de/buecher/caffe-verde-in-un-libro): Ein kurzes italienisches Handbuch, das den Anbaubetrieb, die physische Klassifizierung, die Verkostung und den internationalen Handel mit Rohkaffee miteinander verbindet. Seine einführende Klarheit ist wertvoll, macht aus einem Lehrplan von 2018 jedoch keine unveränderliche wissenschaftliche oder kommerzielle Norm. ISBN 9788898015528.
- [Kaffee im Amazonasgebiet](https://gota.cafe/de/buecher/cafe-na-amazonia): Ein öffentlich zugängliches, regionales Werk mit 21 Kapiteln, das den Wissensstand von Embrapa Rondônia über Coffea canephora bis 2015 zusammenführt. Es ist zugleich agronomisches Handbuch, institutionelles Gedächtnis und ein Ausgangspunkt, den spätere Züchtung und Forschung bereits erweitert haben. ISBN 9788570354693.
- [Qualitätsfaktoren in der Kaffeeproduktion](https://gota.cafe/de/buecher/quality-determinants-coffee-production): Neun wissenschaftliche Kapitel verbinden Ernte, Klima, Boden, Fermentation, Chemie, Röstung und sensorische Analyse. Der Band ist eine wertvolle Synthese brasilianischer Forschung um 2020, keine universelle Formel zur Erzeugung von Qualität und kein unverändert gültiges Protokoll. ISBN 9783030544362.

## Recipes (English)

### AeroPress

- [AeroPress](https://gota.cafe/en/recipes/aeropress): Fast, compact immersion brewer
- [AeroPress — Original](https://gota.cafe/en/recipes/aeropress/adler-aeropress): 15 coffee, 90 water (1:6 ratio), 80°C, by Alan Adler
- [AeroPress — Bypass](https://gota.cafe/en/recipes/aeropress/aeropress-bypass): 35 coffee, 330 water (1:9.4 ratio), 96°C, by ACE Coffee Roasters
- [AeroPress — Cold Brew](https://gota.cafe/en/recipes/aeropress/aeropress-cold-brew): 20 coffee, 100 water (1:5 ratio), 20°C, by AeroPress
- [AeroPress — WAC Style 2024](https://gota.cafe/en/recipes/aeropress/aeropress-competition-2024): 18 coffee, 200 water (1:11.1 ratio), 92°C, by AeroPress
- [AeroPress — Espresso-Style](https://gota.cafe/en/recipes/aeropress/aeropress-espresso-style): 18 coffee, 78 water (1:4.3 ratio), 90°C, by AeroPress
- [AeroPress — Iced Flash Brew](https://gota.cafe/en/recipes/aeropress/aeropress-iced-flash): 20 coffee, 150 water (1:7.5 ratio), 99°C, by Alexander Mills
- [AeroPress — Inverted Classic](https://gota.cafe/en/recipes/aeropress/aeropress-inverted-classic): 15 coffee, 225 water (1:15 ratio), 93°C, by Gota Team
- [AeroPress — Japanese Iced](https://gota.cafe/en/recipes/aeropress/aeropress-japanese-iced): 16 coffee, 150 water (1:9.4 ratio), 94°C, by AeroPress
- [AeroPress — Official Recipe](https://gota.cafe/en/recipes/aeropress/aeropress-official): 17 coffee, 200 water (1:11.8 ratio), 85°C, by AeroPress
- [AeroPress — Prismo Espresso](https://gota.cafe/en/recipes/aeropress/aeropress-prismo): 20 coffee, 50 water (1:2.5 ratio), 100°C, by Fellow
- [AeroPress — Light & Juicy](https://gota.cafe/en/recipes/aeropress/april-aeropress): 13 coffee, 200 water (1:15.4 ratio), 88°C, by April Coffee Roasters
- [AeroPress — Switch Hybrid](https://gota.cafe/en/recipes/aeropress/azonan-switch-hybrid): 20 coffee, 240 water (1:12 ratio), 90°C, by Fairul Azonan
- [AeroPress — Long Steep](https://gota.cafe/en/recipes/aeropress/gagne-aeropress): 18 coffee, 260 water (1:14.4 ratio), 100°C, by Jonathan Gagné
- [AeroPress — Slow Press](https://gota.cafe/en/recipes/aeropress/hedrick-aeropress): 15 coffee, 250 water (1:16.7 ratio), 92°C, by Lance Hedrick
- [AeroPress — Stock Zuppa Lunga](https://gota.cafe/en/recipes/aeropress/hedrick-stock-zuppa): 15 coffee, 150 water (1:10 ratio), 93°C, by Lance Hedrick
- [AeroPress — Zuppa Lunga](https://gota.cafe/en/recipes/aeropress/hedrick-zuppa-lunga): 15 coffee, 150 water (1:10 ratio), 95°C, by Lance Hedrick
- [AeroPress — Inverted Shot](https://gota.cafe/en/recipes/aeropress/hoffmann-aeropress-espresso): 18 coffee, 90 water (1:5 ratio), 100°C, by James Hoffmann
- [AeroPress — Iced](https://gota.cafe/en/recipes/aeropress/hoffmann-aeropress-iced): 22 coffee, 240 water (1:10.9 ratio), 100°C, by James Hoffmann
- [AeroPress — Ultimate](https://gota.cafe/en/recipes/aeropress/hoffmann-aeropress): 11 coffee, 200 water (1:18.2 ratio), 100°C, by James Hoffmann
- [AeroPress — India 2022](https://gota.cafe/en/recipes/aeropress/in-2022-sharma): 18 coffee, 185 water (1:10.3 ratio), 85°C, by Pratik Sharma
- [AeroPress — Sifted](https://gota.cafe/en/recipes/aeropress/kruve-sifted): 15 coffee, 220 water (1:14.7 ratio), 95°C, by Kruve
- [AeroPress — Steady Press](https://gota.cafe/en/recipes/aeropress/noriko-sunaga-steady-press): 14 coffee, 200 water (1:14.3 ratio), 92°C, by Noriko Sunaga
- [AeroPress — Portugal 2018](https://gota.cafe/en/recipes/aeropress/pt-2018-muhel): 20 coffee, 230 water (1:11.5 ratio), 81°C, by Kata Muhel
- [AeroPress — Juicy Creamy](https://gota.cafe/en/recipes/aeropress/rueller-aeropress): 15 coffee, 230 water (1:15.3 ratio), 95°C, by Ralf Rüller
- [AeroPress — Sweden 2021](https://gota.cafe/en/recipes/aeropress/se-2021-hedstrom): 18 coffee, 240 water (1:13.3 ratio), 100°C, by Anders Hedström
- [AeroPress — Vietnamese](https://gota.cafe/en/recipes/aeropress/shin-vietnamese): 15 coffee, 200 water (1:13.3 ratio), 85°C, by Shin Kaoju
- [AeroPress — Sweetness First](https://gota.cafe/en/recipes/aeropress/stryzh-sweetness-first): 20 coffee, 280 water (1:14 ratio), 82°C, by Mariia Stryzh
- [AeroPress — WAC 2009 Third](https://gota.cafe/en/recipes/aeropress/wac-2009-jensen): 20 coffee, 200 water (1:10 ratio), 100°C, by Alexander Scheen Jensen
- [AeroPress — WAC 2009](https://gota.cafe/en/recipes/aeropress/wac-2009-jura): 20 coffee, 200 water (1:10 ratio), 75°C, by Łukasz Jura
- [AeroPress — WAC 2009 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2009-kaminsky): 14 coffee, 190 water (1:13.6 ratio), 92°C, by Ben Kaminsky
- [AeroPress — WAC 2010](https://gota.cafe/en/recipes/aeropress/wac-2010-hagemeister): 20 coffee, 230 water (1:11.5 ratio), 80°C, by Marie Hagemeister
- [AeroPress — WAC 2010 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2010-hasager): 18 coffee, 230 water (1:12.8 ratio), 75°C, by Jeppe Hasager
- [AeroPress — WAC 2010 Third](https://gota.cafe/en/recipes/aeropress/wac-2010-verellen): 20 coffee, 270 water (1:13.5 ratio), 82°C, by Jeff Verellen
- [AeroPress — WAC 2011](https://gota.cafe/en/recipes/aeropress/wac-2011-verellen): 17 coffee, 270 water (1:15.9 ratio), 80°C, by Jeff Verellen
- [AeroPress — WAC 2012](https://gota.cafe/en/recipes/aeropress/wac-2012-de-buysere): 18 coffee, 250 water (1:13.9 ratio), 85°C, by Charlene de Buysere
- [AeroPress — WAC 2012 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2012-johnsen): 17 coffee, 260 water (1:15.3 ratio), 96°C, by Ingri Margrethe Johnsen
- [AeroPress — WAC 2013 Third](https://gota.cafe/en/recipes/aeropress/wac-2013-varady): 12 coffee, 200 water (1:16.7 ratio), 90°C, by Tibor Varady
- [AeroPress — WAC 2014 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2014-karabinos): 19 coffee, 215 water (1:11.3 ratio), 92°C, by Martin Karabinos
- [AeroPress — WAC 2014](https://gota.cafe/en/recipes/aeropress/wac-2014-sasaki): 16.5 coffee, 250 water (1:15.2 ratio), 78°C, by Shuichi Sasaki
- [AeroPress — WAC 2014 Third](https://gota.cafe/en/recipes/aeropress/wac-2014-verellen): 17.5 coffee, 270 water (1:15.4 ratio), 82°C, by Jeff Verellen
- [AeroPress — WAC 2015 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2015-hatch): 18 coffee, 260 water (1:14.4 ratio), 85°C, by Nick Hatch
- [AeroPress — WAC 2015 Third](https://gota.cafe/en/recipes/aeropress/wac-2015-ong): 23 coffee, 280 water (1:12.2 ratio), 79°C, by Kaye Joy Ong
- [AeroPress — WAC 2015](https://gota.cafe/en/recipes/aeropress/wac-2015-zahradnik): 20 coffee, 230 water (1:11.5 ratio), 79°C, by Lukas Zahradnik
- [AeroPress — WAC 2016](https://gota.cafe/en/recipes/aeropress/wac-2016-kucharczyk): 35 coffee, 260 water (1:7.4 ratio), 81°C, by Filip Kucharczyk
- [AeroPress — WAC 2017](https://gota.cafe/en/recipes/aeropress/wac-2017-miczka): 35 coffee, 150 water (1:4.3 ratio), 84°C, by Paulina Miczka
- [AeroPress — WAC 2017 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2017-narisawa): 29.5 coffee, 245 water (1:8.3 ratio), 85°C, by Yusuke Narisawa
- [AeroPress — WAC 2017 Third](https://gota.cafe/en/recipes/aeropress/wac-2017-park): 30 coffee, 300 water (1:10 ratio), 86°C, by Jeongsu Park
- [AeroPress — WAC 2018](https://gota.cafe/en/recipes/aeropress/wac-2018-garay): 35 coffee, 200 water (1:5.7 ratio), 85°C, by Carolina Ibarra Garay
- [AeroPress — WAC 2018 Third](https://gota.cafe/en/recipes/aeropress/wac-2018-pinchukov): 30 coffee, 220 water (1:7.3 ratio), 80°C, by Evgeni Pinchukov
- [AeroPress — WAC 2018 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2018-xiaobo-zhang): 31 coffee, 220 water (1:7.1 ratio), 80°C, by Xiaobo Zhang
- [AeroPress — WAC 2019 Third](https://gota.cafe/en/recipes/aeropress/wac-2019-gagnaire): 30 coffee, 255 water (1:8.5 ratio), 88°C, by Alexis Gagnaire
- [AeroPress — WAC 2019 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2019-khemacheva): 35 coffee, 210 water (1:6 ratio), 94°C, by Benja Khemacheva
- [AeroPress — WAC 2019](https://gota.cafe/en/recipes/aeropress/wac-2019-van-bunnik): 30 coffee, 100 water (1:3.3 ratio), 92°C, by Wendelien van Bunnik
- [AeroPress — WAC 2021 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2021-mallee): 18 coffee, 186 water (1:10.3 ratio), 93°C, by Maru Mallee
- [AeroPress — WAC 2021](https://gota.cafe/en/recipes/aeropress/wac-2021-merikanto): 18 coffee, 200 water (1:11.1 ratio), 80°C, by Tuomas Merikanto
- [AeroPress — WAC 2021 Third](https://gota.cafe/en/recipes/aeropress/wac-2021-smith): 18 coffee, 220 water (1:12.2 ratio), 88°C, by Brandon Smith
- [AeroPress — WAC 2022 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2022-derutter): 18 coffee, 156 water (1:8.7 ratio), 85°C, by Simon Derutter
- [AeroPress — WAC 2022 Third](https://gota.cafe/en/recipes/aeropress/wac-2022-ho): 18 coffee, 200 water (1:11.1 ratio), 84°C, by Jennifer Rui Ping Ho
- [AeroPress — WAC 2022](https://gota.cafe/en/recipes/aeropress/wac-2022-little): 18 coffee, 150 water (1:8.3 ratio), 90°C, by Jibbi Little
- [AeroPress — WAC 2023 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2023-bulow): 18 coffee, 175 water (1:9.7 ratio), 100°C, by Carlo Graf Bülow
- [AeroPress — WAC 2023 Third](https://gota.cafe/en/recipes/aeropress/wac-2023-leon-zhang): 18 coffee, 235 water (1:13.1 ratio), 93°C, by Leon Zhang
- [AeroPress — WAC 2023](https://gota.cafe/en/recipes/aeropress/wac-2023-wipvasutt): 18 coffee, 180 water (1:10 ratio), 89°C, by Tay Wipvasutt
- [AeroPress — WAC 2024 Third](https://gota.cafe/en/recipes/aeropress/wac-2024-mahmoud): 18 coffee, 180 water (1:10 ratio), 80°C, by Jamika Mahmoud
- [AeroPress — WAC 2024 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2024-nugraha): 18 coffee, 200 water (1:11.1 ratio), 95°C, by Sophan Nugraha
- [AeroPress — WAC 2024](https://gota.cafe/en/recipes/aeropress/wac-2024-stanica): 18 coffee, 180 water (1:10 ratio), 96°C, by George Stanica
- [AeroPress — WAC 2025 Runner-Up](https://gota.cafe/en/recipes/aeropress/wac-2025-ahrend): 18 coffee, 186 water (1:10.3 ratio), 88°C, by Jan Ahrend
- [AeroPress — WAC 2025](https://gota.cafe/en/recipes/aeropress/wac-2025-pop): 18 coffee, 170 water (1:9.4 ratio), 84°C, by Némo Pop
- [AeroPress — WAC 2025 Third](https://gota.cafe/en/recipes/aeropress/wac-2025-vyas): 16 coffee, 220 water (1:13.8 ratio), 88°C, by Dharun Vyas
- [AeroPress — Strong 1:6](https://gota.cafe/en/recipes/aeropress/wendelboe-aeropress-strong): 20 coffee, 120 water (1:6 ratio), 100°C, by Tim Wendelboe
- [AeroPress — Linear Agitation](https://gota.cafe/en/recipes/aeropress/wendelboe-aeropress): 14 coffee, 200 water (1:14.3 ratio), 100°C, by Tim Wendelboe

### AeroPress Go

- [AeroPress Go](https://gota.cafe/en/recipes/aeropress-go): Travel-ready immersion brewer
- [AeroPress Go — Go Bypass](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-bypass): 15 coffee, 220 water (1:14.7 ratio), 95°C, by Gota Team
- [AeroPress Go — Championship Concentrate](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-championship): 18 coffee, 180 water (1:10 ratio), 96°C, by George Stanica
- [AeroPress Go — Go Cold Brew](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-cold): 16 coffee, 200 water (1:12.5 ratio), 20°C, by Gota Team
- [AeroPress Go — Go Competition](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-competition): 16 coffee, 200 water (1:12.5 ratio), 92°C, by Gota Team
- [AeroPress Go — Hoffmann Concentrate](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-concentrate): 18 coffee, 90 water (1:5 ratio), 100°C, by James Hoffmann
- [AeroPress Go — Go Dark Roast](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-dark): 14 coffee, 200 water (1:14.3 ratio), 85°C, by Gota Team
- [AeroPress Go — Jung In-sung Espresso Style](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-espresso): 20 coffee, 80 water (1:4 ratio), 90°C, by Jung In-sung
- [AeroPress Go — Iced](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-iced): 18 coffee, 120 water (1:6.7 ratio), 100°C, by AeroPress
- [AeroPress Go — Light Roast Immersion](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-inverted): 15 coffee, 225 water (1:15 ratio), 96°C, by Gota Team
- [AeroPress Go — Travel](https://gota.cafe/en/recipes/aeropress-go/aeropress-go-travel): 15 coffee, 200 water (1:13.3 ratio), 90°C, by Gota Team

### AeroPress XL

- [AeroPress XL](https://gota.cafe/en/recipes/aeropress-xl): Large-format immersion brewer
- [AeroPress XL — Batch Brew](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-batch): 40 coffee, 600 water (1:15 ratio), 95°C, by AeroPress
- [AeroPress XL — XL Bypass](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-bypass): 25 coffee, 450 water (1:18 ratio), 95°C, by AeroPress
- [AeroPress XL — Cold Brew](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-cold-brew): 35 coffee, 400 water (1:11.4 ratio), 20°C, by AeroPress
- [AeroPress XL — Competition Style](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-competition): 25 coffee, 400 water (1:16 ratio), 95°C, by AeroPress
- [AeroPress XL — Concentrate](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-concentrate): 35 coffee, 300 water (1:8.6 ratio), 95°C, by AeroPress
- [AeroPress XL — XL Dark Roast](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-dark): 28 coffee, 420 water (1:15 ratio), 87°C, by AeroPress
- [AeroPress XL — XL Japanese Iced](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-iced): 30 coffee, 250 water (1:8.3 ratio), 96°C, by AeroPress
- [AeroPress XL — Light Roast](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-light): 25 coffee, 400 water (1:16 ratio), 96°C, by AeroPress
- [AeroPress XL — Standard Method](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-standard): 22 coffee, 370 water (1:16.8 ratio), 93°C, by AeroPress
- [AeroPress XL — Standard Two Cup](https://gota.cafe/en/recipes/aeropress-xl/aeropress-xl-two-cup): 30 coffee, 500 water (1:16.7 ratio), 85°C, by AeroPress

### April Brewer

- [April Brewer](https://gota.cafe/en/recipes/april-brewer): Flat bed built for sweet cups
- [April Brewer — Classic](https://gota.cafe/en/recipes/april-brewer/april-brewer-classic): 15 coffee, 250 water (1:16.7 ratio), 93°C, by April Coffee Roasters
- [April Brewer — Competition Style](https://gota.cafe/en/recipes/april-brewer/april-competition): 15 coffee, 255 water (1:17 ratio), 94°C, by April Coffee Roasters
- [April Brewer — Concentrate](https://gota.cafe/en/recipes/april-brewer/april-concentrate): 15 coffee, 150 water (1:10 ratio), 95°C, by Project Barista
- [April Brewer — Dark Roast](https://gota.cafe/en/recipes/april-brewer/april-dark-roast): 18 coffee, 270 water (1:15 ratio), 88°C, by April Coffee Roasters
- [April Brewer — Iced Coffee](https://gota.cafe/en/recipes/april-brewer/april-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by April Coffee Roasters
- [April Brewer — Light Roast](https://gota.cafe/en/recipes/april-brewer/april-light-roast): 15 coffee, 250 water (1:16.7 ratio), 100°C, by April Coffee Roasters
- [April Brewer — Single Pour](https://gota.cafe/en/recipes/april-brewer/april-single-pour): 12 coffee, 200 water (1:16.7 ratio), 94°C, by April Coffee Roasters
- [April Brewer — Sustainable Profile](https://gota.cafe/en/recipes/april-brewer/april-sustainable): 13 coffee, 200 water (1:15.4 ratio), 94°C, by April Coffee Roasters
- [April Brewer — Two Pour](https://gota.cafe/en/recipes/april-brewer/april-two-pour): 16 coffee, 260 water (1:16.3 ratio), 95°C, by April Coffee Roasters
- [April Brewer — WBrC April](https://gota.cafe/en/recipes/april-brewer/patrik-rolf-april): 12 coffee, 200 water (1:16.7 ratio), 92°C, by Patrik Rolf

### Bee House

- [Bee House](https://gota.cafe/en/recipes/bee-house): Friendly wedge dripper with easy drawdown
- [Bee House — Classic](https://gota.cafe/en/recipes/bee-house/bee-house-classic): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Gota Team
- [Bee House — Dark Roast](https://gota.cafe/en/recipes/bee-house/bee-house-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Bee House
- [Bee House — Easy](https://gota.cafe/en/recipes/bee-house/bee-house-easy): 17 coffee, 270 water (1:15.9 ratio), 95°C, by Bee House
- [Bee House — Batch](https://gota.cafe/en/recipes/bee-house/bee-house-hustle): 30 coffee, 550 water (1:18.3 ratio), 96°C, by Hustle Coffee
- [Bee House — Iced](https://gota.cafe/en/recipes/bee-house/bee-house-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Bee House
- [Bee House — Spiral Pulses](https://gota.cafe/en/recipes/bee-house/bee-house-messenger): 25 coffee, 390 water (1:15.6 ratio), 94°C, by Messenger Coffee
- [Bee House — Pulse](https://gota.cafe/en/recipes/bee-house/bee-house-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Bee House
- [Bee House — Single Pour](https://gota.cafe/en/recipes/bee-house/bee-house-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Bee House
- [Bee House — Two 1:18 Pours](https://gota.cafe/en/recipes/bee-house/bee-house-stumptown): 21 coffee, 380 water (1:18.1 ratio), 96°C, by Stumptown Coffee Roasters
- [Bee House — Fast Pulses](https://gota.cafe/en/recipes/bee-house/bee-house-voltage): 25 coffee, 400 water (1:16 ratio), 96°C, by Voltage Coffee Supply

### Weber Bird

- [Weber Bird](https://gota.cafe/en/recipes/bird): Piston-driven vacuum immersion
- [Weber Bird — Cupping Protocol](https://gota.cafe/en/recipes/bird/andrew-pernicano): 18 coffee, 300 water (1:16.7 ratio), 91°C, by Andrew Pernicano
- [Weber Bird — Medium Immersion with Swirl](https://gota.cafe/en/recipes/bird/christian-klatt): 20 coffee, 330 water (1:16.5 ratio), 96°C, by Christian Klatt
- [Weber Bird — Dense Soup 1:5](https://gota.cafe/en/recipes/bird/christopher-feran): 18 coffee, 90 water (1:5 ratio), 95°C, by Christopher Feran
- [Weber Bird — Vertical Agitation](https://gota.cafe/en/recipes/bird/douglas-weber): 25 coffee, 350 water (1:14 ratio), 93°C, by Douglas Weber
- [Weber Bird — Low-Temp Claw](https://gota.cafe/en/recipes/bird/joseph-benavides): 15 coffee, 225 water (1:15 ratio), 87°C, by Joseph Benavides
- [Weber Bird — Slow Final Drawdown](https://gota.cafe/en/recipes/bird/lem-butler): 16 coffee, 256 water (1:16 ratio), 90°C, by Lem Butler
- [Weber Bird — Martin Wölfl](https://gota.cafe/en/recipes/bird/martin-wolfl): 25 coffee, 250 water (1:10 ratio), 93°C, by Martin Wölfl
- [Weber Bird — Preheat Protocol](https://gota.cafe/en/recipes/bird/matthew-jung-quillen): 20 coffee, 320 water (1:16 ratio), 90°C, by Matthew Jung-Quillen
- [Weber Bird — Long Immersion](https://gota.cafe/en/recipes/bird/maurizio-leo): 22 coffee, 320 water (1:14.5 ratio), 88°C, by Maurizio Leo
- [Weber Bird — Extended Bloom](https://gota.cafe/en/recipes/bird/nicolas-clerc): 18 coffee, 270 water (1:15 ratio), 96°C, by Nicolas Clerc
- [Weber Bird — Cold Brew](https://gota.cafe/en/recipes/bird/raymond-detweiler-cold): 25 coffee, 250 water (1:10 ratio), 86°C, by Raymond Detweiler
- [Weber Bird — 1:10 with Bypass](https://gota.cafe/en/recipes/bird/simon-gautherin): 20 coffee, 200 water (1:10 ratio), 90°C, by Simon Gautherin
- [Weber Bird — No Swirl](https://gota.cafe/en/recipes/bird/takamasa-miki): 30 coffee, 390 water (1:13 ratio), 97°C, by Takamasa Miki

### Blue Bottle Dripper

- [Blue Bottle Dripper](https://gota.cafe/en/recipes/blue-bottle): Calm flat bed with a clean finish
- [Blue Bottle Dripper — Official — In-Out Spiral](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-20g): 20 coffee, 300 water (1:15 ratio), 95°C, by Blue Bottle Coffee
- [Blue Bottle Dripper — Dark Roast](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-dark): 22 coffee, 350 water (1:15.9 ratio), 90°C, by Blue Bottle Coffee
- [Blue Bottle Dripper — Full Cup](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-full): 28 coffee, 350 water (1:12.5 ratio), 95°C, by Blue Bottle Coffee
- [Blue Bottle Dripper — Iced](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-iced): 25 coffee, 200 water (1:8 ratio), 96°C, by Blue Bottle Coffee
- [Blue Bottle Dripper — Quick Pour-Over](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-no-rinse): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Blue Bottle Coffee
- [Blue Bottle Dripper — Official — Rich Ratio](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-official): 23 coffee, 350 water (1:15.2 ratio), 93°C, by Blue Bottle Coffee
- [Blue Bottle Dripper — Classic](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-pourover): 22 coffee, 350 water (1:15.9 ratio), 96°C, by Blue Bottle Coffee
- [Blue Bottle Dripper — Single Cup](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-project-barista): 13 coffee, 200 water (1:15.4 ratio), 95°C, by Project Barista
- [Blue Bottle Dripper — Single Pour](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-single-pour): 22 coffee, 350 water (1:15.9 ratio), 93°C, by Blue Bottle Coffee
- [Blue Bottle Dripper — Strong Pour Over](https://gota.cafe/en/recipes/blue-bottle/blue-bottle-strong): 30 coffee, 350 water (1:11.7 ratio), 95°C, by Blue Bottle Coffee

### Brewista Tornado Duo

- [Brewista Tornado Duo](https://gota.cafe/en/recipes/brewista-tornado-duo): Double-wall glass cone with 18 tornado-spiral ribs
- [Brewista Tornado Duo — Large Batch](https://gota.cafe/en/recipes/brewista-tornado-duo/tornado-duo-500ml): 30 coffee, 500 water (1:16.7 ratio), 94°C, by Derek Ku
- [Brewista Tornado Duo — Everyday](https://gota.cafe/en/recipes/brewista-tornado-duo/tornado-duo-everyday): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Brewista
- [Brewista Tornado Duo — WBrC 2023 Finalist](https://gota.cafe/en/recipes/brewista-tornado-duo/tornado-duo-garam-um): 15 coffee, 240 water (1:16 ratio), 92°C, by Garam Um
- [Brewista Tornado Duo — ROCA 4th Wave](https://gota.cafe/en/recipes/brewista-tornado-duo/tornado-duo-roca-4th-wave): 15 coffee, 225 water (1:15 ratio), 89°C, by ROCA Coffee Roasters

### C70 Ceramic

- [C70 Ceramic](https://gota.cafe/en/recipes/c70): Ceramic 70° cone with thermal stability
- [C70 Ceramic — Light Roast](https://gota.cafe/en/recipes/c70/c70-light): 22 coffee, 360 water (1:16.4 ratio), 96°C, by Gota Team
- [C70 Ceramic — Official](https://gota.cafe/en/recipes/c70/c70-official): 22 coffee, 350 water (1:15.9 ratio), 95°C, by Saint Anthony Industries
- [C70 Ceramic — Single Cup](https://gota.cafe/en/recipes/c70/c70-single): 15 coffee, 240 water (1:16 ratio), 93°C, by Gota Team

### Cafec Deep 27

- [Cafec Deep 27](https://gota.cafe/en/recipes/cafec-deep-27): Deep cone with a steadier drawdown
- [Cafec Deep 27 — Base Recipe](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-cafeshi-base): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Cafeshi
- [Cafec Deep 27 — Bypass](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-cafeshi): 10 coffee, 150 water (1:15 ratio), 92°C, by Cafeshi
- [Cafec Deep 27 — Kasuya 4:6](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-kasuya): 15 coffee, 225 water (1:15 ratio), 88°C, by Tetsu Kasuya
- [Cafec Deep 27 — Official](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-official): 12 coffee, 150 water (1:12.5 ratio), 90°C, by CAFEC
- [Cafec Deep 27 — Osmotic Flow](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-osmotic): 15 coffee, 250 water (1:16.7 ratio), 90°C, by CAFEC
- [Cafec Deep 27 — Pulse Brew](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-pulse): 10 coffee, 170 water (1:17 ratio), 93°C, by CAFEC
- [Cafec Deep 27 — Single Pour](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by CAFEC
- [Cafec Deep 27 — Small Dose](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-small-dose): 8 coffee, 125 water (1:15.6 ratio), 93°C, by CAFEC
- [Cafec Deep 27 — Standard](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-standard): 15 coffee, 250 water (1:16.7 ratio), 90°C, by CAFEC
- [Cafec Deep 27 — Stir Brew](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-stir): 10 coffee, 170 water (1:17 ratio), 100°C, by CAFEC
- [Cafec Deep 27 — Three Pulse](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-three-pulse): 15 coffee, 240 water (1:16 ratio), 95°C, by Onyx Coffee Lab
- [Cafec Deep 27 — Ultimate Technique](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27-ultimate-technique): 15 coffee, 250 water (1:16.7 ratio), 95°C, by James Hoffmann
- [Cafec Deep 27 — Immersion](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-27): 15 coffee, 250 water (1:16.7 ratio), 93°C, by CAFEC
- [Cafec Deep 27 — Light Roast](https://gota.cafe/en/recipes/cafec-deep-27/cafec-deep-light): 13 coffee, 210 water (1:16.2 ratio), 95°C, by CAFEC
- [Cafec Deep 27 — Four Pour 1:16](https://gota.cafe/en/recipes/cafec-deep-27/hedrick-deep-27-four-pour): 10 coffee, 160 water (1:16 ratio), 95°C, by Lance Hedrick
- [Cafec Deep 27 — Five Pour Micro Dose](https://gota.cafe/en/recipes/cafec-deep-27/hedrick-deep-27): 8 coffee, 140 water (1:17.5 ratio), 95°C, by Lance Hedrick

### Cafec Deep 45

- [Cafec Deep 45](https://gota.cafe/en/recipes/cafec-deep-45): Deep cone with a steadier drawdown
- [Cafec Deep 45 — Base Recipe](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-cafeshi-base): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Cafeshi
- [Cafec Deep 45 — Dark Roast](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by CAFEC
- [Cafec Deep 45 — Dynamic Pour](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-dynamic-pour): 26 coffee, 400 water (1:15.4 ratio), 92°C, by Kurasu
- [Cafec Deep 45 — Iced](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-iced): 20 coffee, 200 water (1:10 ratio), 96°C, by CAFEC
- [Cafec Deep 45 — Light 4:6](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-kasuya-light): 30 coffee, 450 water (1:15 ratio), 93°C, by Tetsu Kasuya
- [Cafec Deep 45 — Kasuya 4:6](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-kasuya): 30 coffee, 450 water (1:15 ratio), 88°C, by Tetsu Kasuya
- [Cafec Deep 45 — Kissaten Style](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-kissaten): 20 coffee, 320 water (1:16 ratio), 88°C, by CAFEC
- [Cafec Deep 45 — Multi-Cup Pulse](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-multi-cup): 30 coffee, 480 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Deep 45 — Osmotic Flow](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-osmotic): 25 coffee, 400 water (1:16 ratio), 90°C, by CAFEC
- [Cafec Deep 45 — Pulse Pour](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-pulse): 25 coffee, 400 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Deep 45 — Single Pour](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by CAFEC
- [Cafec Deep 45 — Three Pulse](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-three-pulse): 32 coffee, 512 water (1:16 ratio), 95°C, by Onyx Coffee Lab
- [Cafec Deep 45 — Ultimate Technique](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45-ultimate-technique): 30 coffee, 500 water (1:16.7 ratio), 96°C, by James Hoffmann
- [Cafec Deep 45 — Large Brew](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-45): 25 coffee, 400 water (1:16 ratio), 93°C, by CAFEC
- [Cafec Deep 45 — Bold](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-bold): 25 coffee, 375 water (1:15 ratio), 90°C, by CAFEC
- [Cafec Deep 45 — Iced](https://gota.cafe/en/recipes/cafec-deep-45/cafec-deep-iced): 25 coffee, 250 water (1:10 ratio), 100°C, by CAFEC

### Cafec Deep Pro

- [Cafec Deep Pro](https://gota.cafe/en/recipes/cafec-deep-pro): Hexagonal 45-degree deep dripper, predecessor of the Flower Deep 45
- [Cafec Deep Pro — Bold](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-bold): 25 coffee, 375 water (1:15 ratio), 90°C, by CAFEC
- [Cafec Deep Pro — Base Recipe](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-cafeshi-base): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Cafeshi
- [Cafec Deep Pro — Center Pour](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-center-pour): 28 coffee, 450 water (1:16.1 ratio), 90°C, by CAFEC
- [Cafec Deep Pro — Classic](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-classic): 30 coffee, 480 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Deep Pro — Dark Roast](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-dark-roast): 16 coffee, 240 water (1:15 ratio), 88°C, by CAFEC
- [Cafec Deep Pro — Dynamic Pour](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-dynamic-pour): 26 coffee, 400 water (1:15.4 ratio), 92°C, by Kurasu
- [Cafec Deep Pro — Japanese Iced](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-iced): 20 coffee, 200 water (1:10 ratio), 96°C, by CAFEC
- [Cafec Deep Pro — Kasuya 4:6](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-kasuya): 30 coffee, 450 water (1:15 ratio), 88°C, by Tetsu Kasuya
- [Cafec Deep Pro — Kissaten Style](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-kissaten): 20 coffee, 320 water (1:16 ratio), 88°C, by CAFEC
- [Cafec Deep Pro — Large Brew](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-large-brew): 25 coffee, 400 water (1:16 ratio), 93°C, by CAFEC
- [Cafec Deep Pro — Multi-Cup Pulse](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-multi-cup-pulse): 30 coffee, 480 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Deep Pro — Osmotic Flow](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-osmotic): 30 coffee, 480 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Deep Pro — Pulse Pour](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-pulse-pour): 25 coffee, 400 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Deep Pro — Single Pour](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by CAFEC
- [Cafec Deep Pro — Three Pulse](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-three-pulse): 30 coffee, 480 water (1:16 ratio), 95°C, by Onyx Coffee Lab
- [Cafec Deep Pro — Ultimate Technique](https://gota.cafe/en/recipes/cafec-deep-pro/cafec-deep-pro-ultimate-technique): 30 coffee, 500 water (1:16.7 ratio), 96°C, by James Hoffmann

### Cafec Flower Cup 1

- [Cafec Flower Cup 1](https://gota.cafe/en/recipes/cafec-flower-cup1): Pleated cone with open airflow
- [Cafec Flower Cup 1 — Base Recipe](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-cafeshi-base): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Cafeshi
- [Cafec Flower Cup 1 — Slow Spiral](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-cafeshi): 15 coffee, 250 water (1:16.7 ratio), 94°C, by Cafeshi
- [Cafec Flower Cup 1 — Full Bloom](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-cata): 15 coffee, 240 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Flower Cup 1 — Classic](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-classic): 13 coffee, 210 water (1:16.2 ratio), 93°C, by CAFEC
- [Cafec Flower Cup 1 — Competition Style](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-competition): 12 coffee, 200 water (1:16.7 ratio), 96°C, by CAFEC
- [Cafec Flower Cup 1 — Dark Roast](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-dark): 12 coffee, 180 water (1:15 ratio), 88°C, by CAFEC
- [Cafec Flower Cup 1 — Four Pour](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-four-pour): 12 coffee, 200 water (1:16.7 ratio), 92°C, by CAFEC
- [Cafec Flower Cup 1 — High Extraction](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-high-extraction): 15 coffee, 250 water (1:16.7 ratio), 100°C, by James Hoffmann
- [Cafec Flower Cup 1 — Iced](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-iced): 20 coffee, 200 water (1:10 ratio), 96°C, by CAFEC
- [Cafec Flower Cup 1 — Kasuya 4:6](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-kasuya): 15 coffee, 225 water (1:15 ratio), 88°C, by Tetsu Kasuya
- [Cafec Flower Cup 1 — Light Roast](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-light): 12 coffee, 200 water (1:16.7 ratio), 93°C, by CAFEC
- [Cafec Flower Cup 1 — Osmotic Flow](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-osmotic): 12 coffee, 150 water (1:12.5 ratio), 90°C, by CAFEC
- [Cafec Flower Cup 1 — Percentage Basic](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-percentage): 15 coffee, 230 water (1:15.3 ratio), 85°C, by Hatakeyama Daiki
- [Cafec Flower Cup 1 — Single Pour](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-single-pour): 12 coffee, 200 water (1:16.7 ratio), 93°C, by CAFEC
- [Cafec Flower Cup 1 — Strong 1:15](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-strong-1-15): 12 coffee, 180 water (1:15 ratio), 93°C, by CAFEC
- [Cafec Flower Cup 1 — Swirl Method](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-swirl): 12 coffee, 200 water (1:16.7 ratio), 96°C, by CAFEC
- [Cafec Flower Cup 1 — Two Pour](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-two-pour): 12 coffee, 200 water (1:16.7 ratio), 96°C, by Project Barista
- [Cafec Flower Cup 1 — Ultimate Technique](https://gota.cafe/en/recipes/cafec-flower-cup1/cafec-flower-cup1-ultimate-technique): 15 coffee, 250 water (1:16.7 ratio), 96°C, by James Hoffmann

### Cafec Flower Cup 4

- [Cafec Flower Cup 4](https://gota.cafe/en/recipes/cafec-flower-cup4): Pleated cone with open airflow
- [Cafec Flower Cup 4 — All-Round](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-allround): 20 coffee, 320 water (1:16 ratio), 93°C, by CAFEC
- [Cafec Flower Cup 4 — Base Recipe](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-cafeshi-base): 25 coffee, 415 water (1:16.6 ratio), 93°C, by Cafeshi
- [Cafec Flower Cup 4 — Full Bloom](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-cata): 24 coffee, 384 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Flower Cup 4 — Classic](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-classic): 20 coffee, 300 water (1:15 ratio), 90°C, by CAFEC
- [Cafec Flower Cup 4 — Competition Style](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-competition): 20 coffee, 320 water (1:16 ratio), 96°C, by CAFEC
- [Cafec Flower Cup 4 — Dynamic Pour](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-dynamic-pour): 26 coffee, 400 water (1:15.4 ratio), 92°C, by Kurasu
- [Cafec Flower Cup 4 — Iced](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by CAFEC
- [Cafec Flower Cup 4 — Light 4:6](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-kasuya-light): 20 coffee, 300 water (1:15 ratio), 93°C, by Tetsu Kasuya
- [Cafec Flower Cup 4 — Kasuya 4:6](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-kasuya): 20 coffee, 300 water (1:15 ratio), 88°C, by Tetsu Kasuya
- [Cafec Flower Cup 4 — Light Roast](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-light-roast): 22 coffee, 352 water (1:16 ratio), 96°C, by CAFEC
- [Cafec Flower Cup 4 — Osmotic Flow](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-osmotic): 24 coffee, 400 water (1:16.7 ratio), 90°C, by CAFEC
- [Cafec Flower Cup 4 — Single Pour](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by CAFEC
- [Cafec Flower Cup 4 — Three Pour](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-three-pour): 20 coffee, 300 water (1:15 ratio), 93°C, by CAFEC
- [Cafec Flower Cup 4 — Three Pulse](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-three-pulse): 22 coffee, 352 water (1:16 ratio), 95°C, by Onyx Coffee Lab
- [Cafec Flower Cup 4 — Two Cup](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-two-cup): 24 coffee, 400 water (1:16.7 ratio), 94°C, by CAFEC
- [Cafec Flower Cup 4 — Ultimate Technique](https://gota.cafe/en/recipes/cafec-flower-cup4/cafec-flower-cup4-ultimate-technique): 30 coffee, 500 water (1:16.7 ratio), 96°C, by James Hoffmann

### Cafec Flower Oval 101

- [Cafec Flower Oval 101](https://gota.cafe/en/recipes/cafec-flower-oval-101): Trapezoid with flower ribs (1-2 cups)
- [Cafec Flower Oval 101 — Base Recipe](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-cafeshi-base): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Cafeshi
- [Cafec Flower Oval 101 — Classic](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-classic): 12 coffee, 192 water (1:16 ratio), 94°C, by CAFEC
- [Cafec Flower Oval 101 — Dark Roast](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-dark-roast): 16 coffee, 240 water (1:15 ratio), 88°C, by CAFEC
- [Cafec Flower Oval 101 — Dynamic Pour](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-dynamic-pour): 18 coffee, 280 water (1:15.6 ratio), 92°C, by Kurasu
- [Cafec Flower Oval 101 — Four Pour](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-four-pour): 14 coffee, 200 water (1:14.3 ratio), 91°C, by Kurasu
- [Cafec Flower Oval 101 — Iced](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-iced): 16 coffee, 150 water (1:9.4 ratio), 91°C, by Kurasu
- [Cafec Flower Oval 101 — Japanese Iced](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-japanese-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by CAFEC
- [Cafec Flower Oval 101 — Light 4:6](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-kasuya-light): 12 coffee, 180 water (1:15 ratio), 93°C, by Tetsu Kasuya
- [Cafec Flower Oval 101 — Kasuya 4:6](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-kasuya): 15 coffee, 225 water (1:15 ratio), 88°C, by Tetsu Kasuya
- [Cafec Flower Oval 101 — Light Roast](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-light-roast): 12 coffee, 200 water (1:16.7 ratio), 96°C, by CAFEC
- [Cafec Flower Oval 101 — Osmotic Flow](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-osmotic): 12 coffee, 200 water (1:16.7 ratio), 92°C, by CAFEC
- [Cafec Flower Oval 101 — Oval Swirl](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-oval-swirl): 15 coffee, 240 water (1:16 ratio), 87°C, by CAFEC
- [Cafec Flower Oval 101 — Single Pour](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-single-pour): 12 coffee, 200 water (1:16.7 ratio), 92°C, by CAFEC
- [Cafec Flower Oval 101 — Strong 1:14](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-strong-1-14): 14 coffee, 196 water (1:14 ratio), 92°C, by CAFEC
- [Cafec Flower Oval 101 — Three Pulse](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-three-pulse): 15 coffee, 240 water (1:16 ratio), 95°C, by Onyx Coffee Lab
- [Cafec Flower Oval 101 — Ultimate Technique](https://gota.cafe/en/recipes/cafec-flower-oval-101/cafec-flower-oval-101-ultimate-technique): 15 coffee, 250 water (1:16.7 ratio), 96°C, by James Hoffmann

### Cafec Flower Oval 102

- [Cafec Flower Oval 102](https://gota.cafe/en/recipes/cafec-flower-oval-102): Trapezoid with flower ribs (2-4 cups)
- [Cafec Flower Oval 102 — Base Recipe](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-cafeshi-base): 22 coffee, 365 water (1:16.6 ratio), 93°C, by Cafeshi
- [Cafec Flower Oval 102 — Classic 1:16](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-classic-1-16): 25 coffee, 400 water (1:16 ratio), 92°C, by CAFEC
- [Cafec Flower Oval 102 — Classic](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-classic): 24 coffee, 384 water (1:16 ratio), 94°C, by CAFEC
- [Cafec Flower Oval 102 — Dark Roast](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-dark-roast): 28 coffee, 400 water (1:14.3 ratio), 87°C, by CAFEC
- [Cafec Flower Oval 102 — Dynamic Pour](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-dynamic-pour): 26 coffee, 400 water (1:15.4 ratio), 92°C, by Kurasu
- [Cafec Flower Oval 102 — High Extraction](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-high-extraction): 25 coffee, 425 water (1:17 ratio), 96°C, by CAFEC
- [Cafec Flower Oval 102 — Japanese Iced](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-iced): 26 coffee, 240 water (1:9.2 ratio), 91°C, by Kurasu
- [Cafec Flower Oval 102 — Kasuya 4:6](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-kasuya): 20 coffee, 300 water (1:15 ratio), 88°C, by Tetsu Kasuya
- [Cafec Flower Oval 102 — Kissaten Style](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-kissaten): 30 coffee, 300 water (1:10 ratio), 80°C, by CAFEC
- [Cafec Flower Oval 102 — Light Roast](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-light-roast): 22 coffee, 360 water (1:16.4 ratio), 96°C, by CAFEC
- [Cafec Flower Oval 102 — Osmotic Flow](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-osmotic): 24 coffee, 400 water (1:16.7 ratio), 92°C, by CAFEC
- [Cafec Flower Oval 102 — Oval Swirl](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-oval-swirl): 24 coffee, 384 water (1:16 ratio), 87°C, by CAFEC
- [Cafec Flower Oval 102 — Single Pour](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-single-pour): 24 coffee, 400 water (1:16.7 ratio), 92°C, by CAFEC
- [Cafec Flower Oval 102 — Three Pour](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-three-pour): 20 coffee, 300 water (1:15 ratio), 93°C, by CAFEC
- [Cafec Flower Oval 102 — Three Pulse](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-three-pulse): 25 coffee, 400 water (1:16 ratio), 95°C, by Onyx Coffee Lab
- [Cafec Flower Oval 102 — Ultimate Technique](https://gota.cafe/en/recipes/cafec-flower-oval-102/cafec-flower-oval-102-ultimate-technique): 30 coffee, 500 water (1:16.7 ratio), 96°C, by James Hoffmann

### Chemex 10 Cup

- [Chemex 10 Cup](https://gota.cafe/en/recipes/chemex-10): Elegant carafe brewer with clean clarity
- [Chemex 10 Cup — Batch Brew](https://gota.cafe/en/recipes/chemex-10/chemex-10-batch): 62 coffee, 1000 water (1:16.1 ratio), 96°C, by Chemex
- [Chemex 10 Cup — Concentrate 10-Cup](https://gota.cafe/en/recipes/chemex-10/chemex-10-concentrate): 70 coffee, 700 water (1:10 ratio), 95°C, by Chemex
- [Chemex 10 Cup — Fine Grind](https://gota.cafe/en/recipes/chemex-10/chemex-10-counter-culture): 50 coffee, 800 water (1:16 ratio), 96°C, by Counter Culture Coffee
- [Chemex 10 Cup — Dark Roast Low-Temp](https://gota.cafe/en/recipes/chemex-10/chemex-10-dark-roast): 56 coffee, 840 water (1:15 ratio), 90°C, by Chemex
- [Chemex 10 Cup — Four Pour](https://gota.cafe/en/recipes/chemex-10/chemex-10-four-pour): 65 coffee, 875 water (1:13.5 ratio), 98°C, by Clarity Coffee
- [Chemex 10 Cup — Official](https://gota.cafe/en/recipes/chemex-10/chemex-10-hoffmann): 55 coffee, 900 water (1:16.4 ratio), 100°C, by James Hoffmann
- [Chemex 10 Cup — Iced 10-Cup](https://gota.cafe/en/recipes/chemex-10/chemex-10-iced): 60 coffee, 650 water (1:10.8 ratio), 96°C, by Chemex
- [Chemex 10 Cup — Nordic Light 10-Cup](https://gota.cafe/en/recipes/chemex-10/chemex-10-nordic): 48 coffee, 800 water (1:16.7 ratio), 97°C, by Chemex
- [Chemex 10 Cup — 10-Cup Party Brew](https://gota.cafe/en/recipes/chemex-10/chemex-10-party): 65 coffee, 1050 water (1:16.2 ratio), 96°C, by Chemex
- [Chemex 10 Cup — Slow Pulse](https://gota.cafe/en/recipes/chemex-10/chemex-10-slow-pulse): 50 coffee, 850 water (1:17 ratio), 96°C, by Chemex

### Chemex 3 Cup

- [Chemex 3 Cup](https://gota.cafe/en/recipes/chemex-3): Elegant carafe brewer with clean clarity
- [Chemex 3 Cup — Spiral Pour](https://gota.cafe/en/recipes/chemex-3/blue-bottle-chemex-3): 25 coffee, 400 water (1:16 ratio), 96°C, by Blue Bottle Coffee
- [Chemex 3 Cup — Concentrate 3-Cup](https://gota.cafe/en/recipes/chemex-3/chemex-3-concentrate): 22 coffee, 220 water (1:10 ratio), 95°C, by Chemex
- [Chemex 3 Cup — Dark Roast Gentle](https://gota.cafe/en/recipes/chemex-3/chemex-3-dark-roast): 18 coffee, 270 water (1:15 ratio), 90°C, by Chemex
- [Chemex 3 Cup — Official](https://gota.cafe/en/recipes/chemex-3/chemex-3-hoffmann): 15 coffee, 250 water (1:16.7 ratio), 100°C, by James Hoffmann
- [Chemex 3 Cup — Flash Iced](https://gota.cafe/en/recipes/chemex-3/chemex-3-iced): 20 coffee, 200 water (1:10 ratio), 96°C, by Chemex
- [Chemex 3 Cup — Light Roast 3-Cup](https://gota.cafe/en/recipes/chemex-3/chemex-3-light-roast): 22 coffee, 350 water (1:15.9 ratio), 97°C, by Chemex
- [Chemex 3 Cup — Morning Brew](https://gota.cafe/en/recipes/chemex-3/chemex-3-morning): 20 coffee, 320 water (1:16 ratio), 96°C, by Chemex
- [Chemex 3 Cup — Nordic Light 3-Cup](https://gota.cafe/en/recipes/chemex-3/chemex-3-nordic): 15 coffee, 250 water (1:16.7 ratio), 97°C, by Chemex
- [Chemex 3 Cup — Pulse Pour](https://gota.cafe/en/recipes/chemex-3/chemex-3-pulse): 26 coffee, 400 water (1:15.4 ratio), 96°C, by Chemex
- [Chemex 3 Cup — Single Pour](https://gota.cafe/en/recipes/chemex-3/chemex-3-single-pour): 18 coffee, 280 water (1:15.6 ratio), 96°C, by Chemex

### Chemex 6 Cup

- [Chemex 6 Cup](https://gota.cafe/en/recipes/chemex-6): Elegant carafe brewer with clean clarity
- [Chemex 6 Cup — 6-Cup Concentrate](https://gota.cafe/en/recipes/chemex-6/chemex-6-concentrate): 55 coffee, 500 water (1:9.1 ratio), 96°C, by Chemex
- [Chemex 6 Cup — Light Roast 6-Cup](https://gota.cafe/en/recipes/chemex-6/chemex-6-light-roast): 40 coffee, 650 water (1:16.3 ratio), 97°C, by Chemex
- [Chemex 6 Cup — Classic](https://gota.cafe/en/recipes/chemex-6/chemex-clasica): 30 coffee, 500 water (1:16.7 ratio), 96°C, by Chemex
- [Chemex 6 Cup — Coffee Concentrate](https://gota.cafe/en/recipes/chemex-6/chemex-concentrate): 42 coffee, 420 water (1:10 ratio), 96°C, by Chemex
- [Chemex 6 Cup — Dark Roast](https://gota.cafe/en/recipes/chemex-6/chemex-dark-roast): 28 coffee, 475 water (1:17 ratio), 90°C, by Chemex
- [Chemex 6 Cup — Iced Coffee](https://gota.cafe/en/recipes/chemex-6/chemex-iced): 35 coffee, 350 water (1:10 ratio), 96°C, by Chemex
- [Chemex 6 Cup — Pulse Pour](https://gota.cafe/en/recipes/chemex-6/chemex-pulse): 32 coffee, 512 water (1:16 ratio), 95°C, by Chemex
- [Chemex 6 Cup — Timed Pulses](https://gota.cafe/en/recipes/chemex-6/counter-culture-chemex): 45 coffee, 750 water (1:16.7 ratio), 93°C, by Counter Culture Coffee
- [Chemex 6 Cup — Three Center Pours](https://gota.cafe/en/recipes/chemex-6/george-howell-chemex): 48 coffee, 780 water (1:16.3 ratio), 96°C, by George Howell
- [Chemex 6 Cup — Two Hacks](https://gota.cafe/en/recipes/chemex-6/hedrick-chemex): 40 coffee, 650 water (1:16.3 ratio), 100°C, by Lance Hedrick
- [Chemex 6 Cup — V60 Adaptation](https://gota.cafe/en/recipes/chemex-6/hoffmann-chemex): 30 coffee, 500 water (1:16.7 ratio), 100°C, by James Hoffmann
- [Chemex 6 Cup — Spoon-Dug Bloom](https://gota.cafe/en/recipes/chemex-6/rao-chemex): 30 coffee, 510 water (1:17 ratio), 97°C, by Scott Rao
- [Chemex 6 Cup — Oscillating Pour](https://gota.cafe/en/recipes/chemex-6/stumptown-chemex): 42 coffee, 700 water (1:16.7 ratio), 96°C, by Stumptown Coffee Roasters

### Chemex 8 Cup

- [Chemex 8 Cup](https://gota.cafe/en/recipes/chemex-8): Elegant carafe brewer with clean clarity
- [Chemex 8 Cup — Large Batch](https://gota.cafe/en/recipes/chemex-8/chemex-8-batch): 53 coffee, 800 water (1:15.1 ratio), 96°C, by Chemex
- [Chemex 8 Cup — Concentrate Brew](https://gota.cafe/en/recipes/chemex-8/chemex-8-concentrate): 50 coffee, 500 water (1:10 ratio), 95°C, by Chemex
- [Chemex 8 Cup — Dark Roast Balanced](https://gota.cafe/en/recipes/chemex-8/chemex-8-dark-roast): 42 coffee, 640 water (1:15.2 ratio), 90°C, by Chemex
- [Chemex 8 Cup — Four Pour](https://gota.cafe/en/recipes/chemex-8/chemex-8-four-pour): 45 coffee, 700 water (1:15.6 ratio), 96°C, by Chemex
- [Chemex 8 Cup — Two-Pour](https://gota.cafe/en/recipes/chemex-8/chemex-8-hoffmann): 40 coffee, 640 water (1:16 ratio), 100°C, by James Hoffmann
- [Chemex 8 Cup — Iced 8-Cup](https://gota.cafe/en/recipes/chemex-8/chemex-8-iced): 50 coffee, 530 water (1:10.6 ratio), 96°C, by Chemex
- [Chemex 8 Cup — Nordic Light Extraction](https://gota.cafe/en/recipes/chemex-8/chemex-8-nordic): 36 coffee, 600 water (1:16.7 ratio), 97°C, by Chemex
- [Chemex 8 Cup — Party Brew](https://gota.cafe/en/recipes/chemex-8/chemex-8-party): 50 coffee, 800 water (1:16 ratio), 96°C, by Chemex
- [Chemex 8 Cup — Fine Grind](https://gota.cafe/en/recipes/chemex-8/chemex-8-single-origin): 45 coffee, 750 water (1:16.7 ratio), 93°C, by Counter Culture Coffee
- [Chemex 8 Cup — Official](https://gota.cafe/en/recipes/chemex-8/stumptown-chemex-8): 42 coffee, 700 water (1:16.7 ratio), 96°C, by Stumptown Coffee Roasters

### Clever Dripper L

- [Clever Dripper L](https://gota.cafe/en/recipes/clever-l): Steep first, then release through paper
- [Clever Dripper L — Classic](https://gota.cafe/en/recipes/clever-l/clever-classic): 20 coffee, 320 water (1:16 ratio), 96°C, by Clever
- [Clever Dripper L — Coarse 1:15](https://gota.cafe/en/recipes/clever-l/clever-coarse-1-15): 25 coffee, 375 water (1:15 ratio), 96°C, by Equator Coffees
- [Clever Dripper L — Clever Flash Iced](https://gota.cafe/en/recipes/clever-l/clever-cold-flash): 28 coffee, 300 water (1:10.7 ratio), 100°C, by Kaldi's Coffee
- [Clever Dripper L — Adjustable Time](https://gota.cafe/en/recipes/clever-l/clever-counter-culture): 25 coffee, 400 water (1:16 ratio), 93°C, by Counter Culture Coffee
- [Clever Dripper L — Official](https://gota.cafe/en/recipes/clever-l/clever-crema): 25 coffee, 400 water (1:16 ratio), 96°C, by Crema Coffee Roasters
- [Clever Dripper L — Clever Dark Roast](https://gota.cafe/en/recipes/clever-l/clever-dark-roast): 18 coffee, 300 water (1:16.7 ratio), 88°C, by Kaldi's Coffee
- [Clever Dripper L — Ultimate Clever](https://gota.cafe/en/recipes/clever-l/clever-hoffmann-ultimate): 15 coffee, 250 water (1:16.7 ratio), 95°C, by James Hoffmann
- [Clever Dripper L — Grounds on Top](https://gota.cafe/en/recipes/clever-l/clever-hoffmann): 15 coffee, 250 water (1:16.7 ratio), 100°C, by James Hoffmann
- [Clever Dripper L — Iced Coffee](https://gota.cafe/en/recipes/clever-l/clever-iced): 22 coffee, 220 water (1:10 ratio), 96°C, by Clever
- [Clever Dripper L — Light Roast Tea-Style](https://gota.cafe/en/recipes/clever-l/clever-light-roast): 16 coffee, 270 water (1:16.9 ratio), 100°C, by Clever
- [Clever Dripper L — Quick Brew](https://gota.cafe/en/recipes/clever-l/clever-quick): 18 coffee, 280 water (1:15.6 ratio), 96°C, by Clever
- [Clever Dripper L — Strong Brew](https://gota.cafe/en/recipes/clever-l/clever-strong): 25 coffee, 300 water (1:12 ratio), 93°C, by Clever
- [Clever Dripper L — 1:18 Long Immersion](https://gota.cafe/en/recipes/clever-l/george-howell-clever): 15 coffee, 270 water (1:18 ratio), 96°C, by George Howell

### Clever Dripper S

- [Clever Dripper S](https://gota.cafe/en/recipes/clever-s): Steep first, then release through paper
- [Clever Dripper S — Sauna](https://gota.cafe/en/recipes/clever-s/clever-s-berg-wu): 16 coffee, 240 water (1:15 ratio), 97°C, by Berg Wu
- [Clever Dripper S — Stir at Three](https://gota.cafe/en/recipes/clever-s/clever-s-cafeshi): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Cafeshi
- [Clever Dripper S — Concentrate S](https://gota.cafe/en/recipes/clever-s/clever-s-concentrate): 20 coffee, 160 water (1:8 ratio), 95°C, by Clever
- [Clever Dripper S — Adjustable Time](https://gota.cafe/en/recipes/clever-s/clever-s-counter-culture): 15 coffee, 240 water (1:16 ratio), 93°C, by Counter Culture Coffee
- [Clever Dripper S — Official](https://gota.cafe/en/recipes/clever-s/clever-s-crema): 15 coffee, 240 water (1:16 ratio), 96°C, by Crema Coffee Roasters
- [Clever Dripper S — Dark Roast Immersion S](https://gota.cafe/en/recipes/clever-s/clever-s-dark-roast): 14 coffee, 210 water (1:15 ratio), 88°C, by Clever
- [Clever Dripper S — 1:18 Long Immersion](https://gota.cafe/en/recipes/clever-s/clever-s-george-howell): 10 coffee, 180 water (1:18 ratio), 96°C, by George Howell
- [Clever Dripper S — Bloom and Steep](https://gota.cafe/en/recipes/clever-s/clever-s-hoffmann): 10 coffee, 170 water (1:17 ratio), 95°C, by James Hoffmann
- [Clever Dripper S — Flash Iced S](https://gota.cafe/en/recipes/clever-s/clever-s-iced): 18 coffee, 180 water (1:10 ratio), 100°C, by Clever
- [Clever Dripper S — Japanese Immersion](https://gota.cafe/en/recipes/clever-s/clever-s-japanese): 14 coffee, 230 water (1:16.4 ratio), 90°C, by Clever
- [Clever Dripper S — Osmotic Flow S](https://gota.cafe/en/recipes/clever-s/clever-s-osmotic): 15 coffee, 240 water (1:16 ratio), 93°C, by Clever
- [Clever Dripper S — No-Stir](https://gota.cafe/en/recipes/clever-s/clever-s-red-poison): 16 coffee, 200 water (1:12.5 ratio), 93°C, by Red Poison
- [Clever Dripper S — Single Cup](https://gota.cafe/en/recipes/clever-s/clever-s-single): 12 coffee, 200 water (1:16.7 ratio), 95°C, by Clever

### Cold Brew

- [Cold Brew](https://gota.cafe/en/recipes/cold-brew): Long steep for a mellow, chilled cup
- [Cold Brew — Smooth 1:17](https://gota.cafe/en/recipes/cold-brew/cold-brew-cafeshi): 60 coffee, 1000 water (1:16.7 ratio), 20°C, by Cafeshi
- [Cold Brew — Classic](https://gota.cafe/en/recipes/cold-brew/cold-brew-classic): 100 coffee, 600 water (1:6 ratio), 4°C, by Specialty Coffee Association
- [Cold Brew — Concentrate 24hr](https://gota.cafe/en/recipes/cold-brew/cold-brew-concentrate): 100 coffee, 600 water (1:6 ratio), 4°C, by Gota Team
- [Cold Brew — Filtron](https://gota.cafe/en/recipes/cold-brew/cold-brew-filtron): 340 coffee, 1600 water (1:4.7 ratio), 4°C, by Stumptown Coffee Roasters
- [Cold Brew — Kyoto Slow Drip](https://gota.cafe/en/recipes/cold-brew/cold-brew-kyoto): 50 coffee, 625 water (1:12.5 ratio), 4°C, by Specialty Coffee Association
- [Cold Brew — Milk Punch](https://gota.cafe/en/recipes/cold-brew/cold-brew-milk-punch): 100 coffee, 800 water (1:8 ratio), 4°C, by Barista Hustle
- [Cold Brew — Nitro-Style Concentrate](https://gota.cafe/en/recipes/cold-brew/cold-brew-nitro-style): 80 coffee, 600 water (1:7.5 ratio), 4°C, by Gota Team
- [Cold Brew — Overnight Fridge](https://gota.cafe/en/recipes/cold-brew/cold-brew-overnight): 70 coffee, 700 water (1:10 ratio), 4°C, by Blue Bottle Coffee
- [Cold Brew — Quick 4-Hour](https://gota.cafe/en/recipes/cold-brew/cold-brew-quick): 60 coffee, 500 water (1:8.3 ratio), 20°C, by Gota Team
- [Cold Brew — Toddy](https://gota.cafe/en/recipes/cold-brew/cold-brew-toddy): 200 coffee, 1600 water (1:8 ratio), 20°C, by Counter Culture Coffee

### Contour Drip

- [Contour Drip](https://gota.cafe/en/recipes/contour): Two-material cone — ceramic top, silicone base
- [Contour Drip — WBrC 2026 Third Place](https://gota.cafe/en/recipes/contour/contour-sandwich): 16 coffee, 215 water (1:13.4 ratio), 94°C, by Bavis Kwong

### December Dripper

- [December Dripper](https://gota.cafe/en/recipes/december-dripper): Adjust the flow to shape the cup
- [December Dripper — Five Increasing Pulses](https://gota.cafe/en/recipes/december-dripper/december-bettr): 20 coffee, 300 water (1:15 ratio), 93°C, by Bettr Coffee
- [December Dripper — Dark Roast](https://gota.cafe/en/recipes/december-dripper/december-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by December Dripper
- [December Dripper — Classic Immersion](https://gota.cafe/en/recipes/december-dripper/december-full-immersion): 18 coffee, 270 water (1:15 ratio), 95°C, by December Dripper
- [December Dripper — Hybrid Method](https://gota.cafe/en/recipes/december-dripper/december-hybrid): 16 coffee, 250 water (1:15.6 ratio), 95°C, by December Dripper
- [December Dripper — Iced](https://gota.cafe/en/recipes/december-dripper/december-iced): 20 coffee, 200 water (1:10 ratio), 96°C, by December Dripper
- [December Dripper — Quick Immersion](https://gota.cafe/en/recipes/december-dripper/december-immersion): 15 coffee, 250 water (1:16.7 ratio), 93°C, by December Dripper
- [December Dripper — Large Batch Stage 3](https://gota.cafe/en/recipes/december-dripper/december-large-batch): 40 coffee, 680 water (1:17 ratio), 96°C, by December Dripper
- [December Dripper — Light Roast](https://gota.cafe/en/recipes/december-dripper/december-light): 15 coffee, 250 water (1:16.7 ratio), 96°C, by December Dripper
- [December Dripper — Closed Bloom Pour Over](https://gota.cafe/en/recipes/december-dripper/december-pourover): 15 coffee, 255 water (1:17 ratio), 96°C, by December Dripper
- [December Dripper — Single Pour](https://gota.cafe/en/recipes/december-dripper/december-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by December Dripper

### DragonFly Tri-Spin

- [DragonFly Tri-Spin](https://gota.cafe/en/recipes/dragonfly): Bone-china flat bottom with a three-outlet base; optional switch base
- [DragonFly Tri-Spin — WBrC 2026 Finalist](https://gota.cafe/en/recipes/dragonfly/dragonfly-three-essentials): 15 coffee, 225 water (1:15 ratio), 90°C, by Angie Molina

### Espro Bloom

- [Espro Bloom](https://gota.cafe/en/recipes/espro-bloom): Flat bed tuned for a balanced bloom
- [Espro Bloom — Bloom Dark Roast](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Gota Team
- [Espro Bloom — Bloom Iced](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Gota Team
- [Espro Bloom — Light Roast](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-light): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Gota Team
- [Espro Bloom — Massive 5:1 Bloom](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-mall-grab): 18 coffee, 300 water (1:16.7 ratio), 99°C, by Mall Grab Coffee
- [Espro Bloom — Official](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-official): 20 coffee, 300 water (1:15 ratio), 95°C, by Espro
- [Espro Bloom — Pour Over](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-pourover): 18 coffee, 300 water (1:16.7 ratio), 95°C, by Espro
- [Espro Bloom — Fine Grind](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-prima): 20 coffee, 360 water (1:18 ratio), 100°C, by Prima Coffee Equipment
- [Espro Bloom — Bloom Pulse Pour](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Gota Team
- [Espro Bloom — Bloom Single Pour](https://gota.cafe/en/recipes/espro-bloom/espro-bloom-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Gota Team

### F70 Flatbottom

- [F70 Flatbottom](https://gota.cafe/en/recipes/f70): Forgiving flat bed with a fuller body
- [F70 Flatbottom — Dark Roast](https://gota.cafe/en/recipes/f70/f70-dark): 20 coffee, 320 water (1:16 ratio), 88°C, by Gota Team
- [F70 Flatbottom — Official](https://gota.cafe/en/recipes/f70/f70-official): 20 coffee, 320 water (1:16 ratio), 95°C, by Saint Anthony Industries
- [F70 Flatbottom — Single Cup](https://gota.cafe/en/recipes/f70/f70-single): 15 coffee, 240 water (1:16 ratio), 92°C, by Gota Team

### Fellow Stagg X

- [Fellow Stagg X](https://gota.cafe/en/recipes/fellow-stagg-x): Compact flat bed with precise flow
- [Fellow Stagg X — Official X](https://gota.cafe/en/recipes/fellow-stagg-x/fellow-official-x): 20 coffee, 340 water (1:17 ratio), 97°C, by Fellow
- [Fellow Stagg X — Competition Style](https://gota.cafe/en/recipes/fellow-stagg-x/fellow-stagg-x-competition): 15 coffee, 250 water (1:16.7 ratio), 94°C, by Fellow
- [Fellow Stagg X — Dark Roast](https://gota.cafe/en/recipes/fellow-stagg-x/fellow-stagg-x-dark): 26 coffee, 400 water (1:15.4 ratio), 92°C, by Fellow
- [Fellow Stagg X — Clarity](https://gota.cafe/en/recipes/fellow-stagg-x/stagg-x-clarity): 20 coffee, 320 water (1:16 ratio), 96°C, by Clarity Coffee
- [Fellow Stagg X — Classic](https://gota.cafe/en/recipes/fellow-stagg-x/stagg-x-classic): 20 coffee, 300 water (1:15 ratio), 96°C, by Fellow
- [Fellow Stagg X — Flash Iced](https://gota.cafe/en/recipes/fellow-stagg-x/stagg-x-iced): 20 coffee, 160 water (1:8 ratio), 96°C, by Fellow
- [Fellow Stagg X — Rothrock Stagg X](https://gota.cafe/en/recipes/fellow-stagg-x/stagg-x-light): 22 coffee, 350 water (1:15.9 ratio), 93°C, by Rothrock Coffee
- [Fellow Stagg X — Pulse Pour](https://gota.cafe/en/recipes/fellow-stagg-x/stagg-x-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Gota Team
- [Fellow Stagg X — Single Pour](https://gota.cafe/en/recipes/fellow-stagg-x/stagg-x-single-pour): 16 coffee, 250 water (1:15.6 ratio), 95°C, by Fellow
- [Fellow Stagg X — Six Pour](https://gota.cafe/en/recipes/fellow-stagg-x/stagg-x-six-pour): 18 coffee, 300 water (1:16.7 ratio), 95°C, by George Howell

### Fellow Stagg XF

- [Fellow Stagg XF](https://gota.cafe/en/recipes/fellow-stagg-xf): Compact flat bed with precise flow
- [Fellow Stagg XF — Official XF](https://gota.cafe/en/recipes/fellow-stagg-xf/fellow-official-xf): 20 coffee, 300 water (1:15 ratio), 96°C, by Fellow
- [Fellow Stagg XF — Dark Roast](https://gota.cafe/en/recipes/fellow-stagg-xf/fellow-stagg-xf-dark): 18 coffee, 270 water (1:15 ratio), 90°C, by Fellow
- [Fellow Stagg XF — Iced Flash](https://gota.cafe/en/recipes/fellow-stagg-xf/fellow-stagg-xf-iced): 20 coffee, 160 water (1:8 ratio), 96°C, by Fellow
- [Fellow Stagg XF — 5-Pulse Single Cup](https://gota.cafe/en/recipes/fellow-stagg-xf/fellow-stagg-xf-pulse): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Fellow
- [Fellow Stagg XF — Pulse](https://gota.cafe/en/recipes/fellow-stagg-xf/fellow-xf-pulse): 20 coffee, 340 water (1:17 ratio), 97°C, by Fellow
- [Fellow Stagg XF — Clarity](https://gota.cafe/en/recipes/fellow-stagg-xf/stagg-xf-clarity): 20 coffee, 320 water (1:16 ratio), 96°C, by Fellow
- [Fellow Stagg XF — Flat Bottom](https://gota.cafe/en/recipes/fellow-stagg-xf/stagg-xf-flat): 20 coffee, 320 water (1:16 ratio), 95°C, by Fellow
- [Fellow Stagg XF — Large Batch](https://gota.cafe/en/recipes/fellow-stagg-xf/stagg-xf-large-batch): 30 coffee, 500 water (1:16.7 ratio), 95°C, by Fellow
- [Fellow Stagg XF — 4-Pulse Double Batch](https://gota.cafe/en/recipes/fellow-stagg-xf/stagg-xf-pulse): 30 coffee, 500 water (1:16.7 ratio), 95°C, by Fellow
- [Fellow Stagg XF — Six Pour](https://gota.cafe/en/recipes/fellow-stagg-xf/stagg-xf-six-pour): 19 coffee, 300 water (1:15.8 ratio), 95°C, by George Howell

### French Press 12 Cup

- [French Press 12 Cup](https://gota.cafe/en/recipes/french-press-12): Full immersion for heavier body
- [French Press 12 Cup — Bloom and Break](https://gota.cafe/en/recipes/french-press-12/french-press-12-bloom-break): 65 coffee, 1000 water (1:15.4 ratio), 96°C, by Specialty Coffee Association
- [French Press 12 Cup — Cold Brew Concentrate](https://gota.cafe/en/recipes/french-press-12/french-press-12-cold-brew-overnight): 150 coffee, 1200 water (1:8 ratio), 20°C, by Specialty Coffee Association
- [French Press 12 Cup — Cold Brew Large Batch](https://gota.cafe/en/recipes/french-press-12/french-press-12-cold-brew): 150 coffee, 900 water (1:6 ratio), 4°C, by Specialty Coffee Association
- [French Press 12 Cup — Large Cupping-Style French Press](https://gota.cafe/en/recipes/french-press-12/french-press-12-cupping): 56 coffee, 900 water (1:16.1 ratio), 93°C, by Specialty Coffee Association
- [French Press 12 Cup — Dark Roast Large Batch](https://gota.cafe/en/recipes/french-press-12/french-press-12-dark-roast): 50 coffee, 900 water (1:18 ratio), 88°C, by Specialty Coffee Association
- [French Press 12 Cup — Flash Iced Batch](https://gota.cafe/en/recipes/french-press-12/french-press-12-iced): 70 coffee, 700 water (1:10 ratio), 96°C, by Specialty Coffee Association
- [French Press 12 Cup — No-Press Batch](https://gota.cafe/en/recipes/french-press-12/french-press-hoffmann-large): 56 coffee, 900 water (1:16.1 ratio), 100°C, by James Hoffmann
- [French Press 12 Cup — Large Batch](https://gota.cafe/en/recipes/french-press-12/french-press-large): 56 coffee, 900 water (1:16.1 ratio), 96°C, by Specialty Coffee Association
- [French Press 12 Cup — Party Batch](https://gota.cafe/en/recipes/french-press-12/french-press-party): 90 coffee, 1400 water (1:15.6 ratio), 96°C, by Specialty Coffee Association
- [French Press 12 Cup — Continuous Stirring](https://gota.cafe/en/recipes/french-press-12/intelligentsia-french-press): 56 coffee, 900 water (1:16.1 ratio), 100°C, by Intelligentsia Coffee

### French Press 3 Cup

- [French Press 3 Cup](https://gota.cafe/en/recipes/french-press-3): Full immersion for heavier body
- [French Press 3 Cup — Six-Minute Steep](https://gota.cafe/en/recipes/french-press-3/counter-culture-french-press): 28 coffee, 500 water (1:17.9 ratio), 93°C, by Counter Culture Coffee
- [French Press 3 Cup — Bloom and Break](https://gota.cafe/en/recipes/french-press-3/french-press-3-bloom-break): 20 coffee, 300 water (1:15 ratio), 96°C, by Specialty Coffee Association
- [French Press 3 Cup — Cold Brew Concentrate](https://gota.cafe/en/recipes/french-press-3/french-press-3-cold-brew): 30 coffee, 180 water (1:6 ratio), 4°C, by Specialty Coffee Association
- [French Press 3 Cup — Hot Concentrate](https://gota.cafe/en/recipes/french-press-3/french-press-3-concentrate): 35 coffee, 300 water (1:8.6 ratio), 96°C, by Specialty Coffee Association
- [French Press 3 Cup — Cupping-Style French Press](https://gota.cafe/en/recipes/french-press-3/french-press-3-cupping-style): 18 coffee, 300 water (1:16.7 ratio), 93°C, by Specialty Coffee Association
- [French Press 3 Cup — Dark Roast](https://gota.cafe/en/recipes/french-press-3/french-press-3-dark-roast): 14 coffee, 250 water (1:17.9 ratio), 88°C, by Specialty Coffee Association
- [French Press 3 Cup — Iced French Press](https://gota.cafe/en/recipes/french-press-3/french-press-3-iced): 25 coffee, 200 water (1:8 ratio), 96°C, by Specialty Coffee Association
- [French Press 3 Cup — Official](https://gota.cafe/en/recipes/french-press-3/french-press-hoffmann): 15 coffee, 250 water (1:16.7 ratio), 100°C, by James Hoffmann
- [French Press 3 Cup — Quick Classic](https://gota.cafe/en/recipes/french-press-3/french-press-quick): 18 coffee, 300 water (1:16.7 ratio), 96°C, by Specialty Coffee Association
- [French Press 3 Cup — Single Cup](https://gota.cafe/en/recipes/french-press-3/french-press-single): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Specialty Coffee Association
- [French Press 3 Cup — Floating Plunger](https://gota.cafe/en/recipes/french-press-3/rao-french-press): 15 coffee, 270 water (1:18 ratio), 95°C, by Scott Rao
- [French Press 3 Cup — Two-Stage Fill](https://gota.cafe/en/recipes/french-press-3/stumptown-french-press): 28 coffee, 450 water (1:16.1 ratio), 96°C, by Stumptown Coffee Roasters

### French Press 8 Cup

- [French Press 8 Cup](https://gota.cafe/en/recipes/french-press-8): Full immersion for heavier body
- [French Press 8 Cup — Partial Press](https://gota.cafe/en/recipes/french-press-8/blue-bottle-french-press): 30 coffee, 350 water (1:11.7 ratio), 98°C, by Blue Bottle Coffee
- [French Press 8 Cup — Iced Batch French Press](https://gota.cafe/en/recipes/french-press-8/french-press-8-iced-batch): 40 coffee, 500 water (1:12.5 ratio), 95°C, by Blue Bottle Coffee
- [French Press 8 Cup — Classic](https://gota.cafe/en/recipes/french-press-8/french-press-classic): 30 coffee, 500 water (1:16.7 ratio), 96°C, by Specialty Coffee Association
- [French Press 8 Cup — Cold Brew](https://gota.cafe/en/recipes/french-press-8/french-press-cold-brew): 60 coffee, 500 water (1:8.3 ratio), 4°C, by Specialty Coffee Association
- [French Press 8 Cup — Coffee Concentrate](https://gota.cafe/en/recipes/french-press-8/french-press-concentrate): 50 coffee, 400 water (1:8 ratio), 96°C, by Specialty Coffee Association
- [French Press 8 Cup — Clean Decant](https://gota.cafe/en/recipes/french-press-8/french-press-cupping-style): 18 coffee, 300 water (1:16.7 ratio), 96°C, by Barista Hustle
- [French Press 8 Cup — Dark Roast](https://gota.cafe/en/recipes/french-press-8/french-press-dark): 28 coffee, 500 water (1:17.9 ratio), 90°C, by Specialty Coffee Association
- [French Press 8 Cup — No Press](https://gota.cafe/en/recipes/french-press-8/hoffmann-french-press): 30 coffee, 500 water (1:16.7 ratio), 100°C, by James Hoffmann
- [French Press 8 Cup — Floating Plunger](https://gota.cafe/en/recipes/french-press-8/rao-french-press): 30 coffee, 540 water (1:18 ratio), 95°C, by Scott Rao
- [French Press 8 Cup — Cupping Style](https://gota.cafe/en/recipes/french-press-8/wendelboe-french-press): 35 coffee, 500 water (1:14.3 ratio), 100°C, by Tim Wendelboe

### G70 Vessel

- [G70 Vessel](https://gota.cafe/en/recipes/g70): Glass brewer-carafe with a 70° column
- [G70 Vessel — 4:6 Method](https://gota.cafe/en/recipes/g70/g70-46-method): 20 coffee, 320 water (1:16 ratio), 92°C, by Gota Team
- [G70 Vessel — Japanese Iced](https://gota.cafe/en/recipes/g70/g70-iced): 24 coffee, 240 water (1:10 ratio), 94°C, by Gota Team
- [G70 Vessel — Full Carafe](https://gota.cafe/en/recipes/g70/g70-official): 30 coffee, 480 water (1:16 ratio), 95°C, by Saint Anthony Industries
- [G70 Vessel — Single Cup](https://gota.cafe/en/recipes/g70/g70-single): 18 coffee, 290 water (1:16.1 ratio), 93°C, by Gota Team

### Gina

- [Gina](https://gota.cafe/en/recipes/gina): Flow control for more playful brews
- [Gina — Smart Cold Drip](https://gota.cafe/en/recipes/gina/gina-cold-drip): 20 coffee, 300 water (1:15 ratio), 20°C, by GOAT Story
- [Gina — Competition](https://gota.cafe/en/recipes/gina/gina-competition): 15 coffee, 250 water (1:16.7 ratio), 95°C, by GOAT Story
- [Gina — Dark Roast](https://gota.cafe/en/recipes/gina/gina-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by GOAT Story
- [Gina — Winning](https://gota.cafe/en/recipes/gina/gina-fukahori): 17 coffee, 220 water (1:12.9 ratio), 95°C, by Emi Fukahori
- [Gina — Iced](https://gota.cafe/en/recipes/gina/gina-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by GOAT Story
- [Gina — Full Immersion](https://gota.cafe/en/recipes/gina/gina-immersion-full): 18 coffee, 270 water (1:15 ratio), 93°C, by GOAT Story
- [Gina — Immersion](https://gota.cafe/en/recipes/gina/gina-immersion): 15 coffee, 250 water (1:16.7 ratio), 93°C, by GOAT Story
- [Gina — Light Roast](https://gota.cafe/en/recipes/gina/gina-light): 15 coffee, 250 water (1:16.7 ratio), 95°C, by GOAT Story
- [Gina — Pour Over](https://gota.cafe/en/recipes/gina/gina-pourover): 15 coffee, 225 water (1:15 ratio), 93°C, by GOAT Story
- [Gina — Smart](https://gota.cafe/en/recipes/gina/gina-smart): 18 coffee, 300 water (1:16.7 ratio), 95°C, by GOAT Story

### Graycano

- [Graycano](https://gota.cafe/en/recipes/graycano): Conical brewer aimed at bright clarity
- [Graycano — Official](https://gota.cafe/en/recipes/graycano/graycano-battefeld): 17 coffee, 280 water (1:16.5 ratio), 94°C, by Nicole Battefeld-Montgomery
- [Graycano — Competition Five Pour](https://gota.cafe/en/recipes/graycano/graycano-competition): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Graycano
- [Graycano — Dark Roast](https://gota.cafe/en/recipes/graycano/graycano-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Basic Barista
- [Graycano — Five Pour Cone](https://gota.cafe/en/recipes/graycano/graycano-five-pour): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Graycano
- [Graycano — Iced](https://gota.cafe/en/recipes/graycano/graycano-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Graycano
- [Graycano — Light Roast](https://gota.cafe/en/recipes/graycano/graycano-light): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Graycano
- [Graycano — Pour Over](https://gota.cafe/en/recipes/graycano/graycano-pourover): 16 coffee, 260 water (1:16.3 ratio), 96°C, by Graycano
- [Graycano — Pulse Pour](https://gota.cafe/en/recipes/graycano/graycano-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Graycano
- [Graycano — Single Pour](https://gota.cafe/en/recipes/graycano/graycano-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Basic Barista
- [Graycano — Wave Filter with Coin](https://gota.cafe/en/recipes/graycano/graycano-wave-coin): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Graycano

### Hario Alpha 01

- [Hario Alpha 01](https://gota.cafe/en/recipes/hario-alpha): Concave 01 cone for smooth, clog-resistant flow
- [Hario Alpha 01 — Equal Pours](https://gota.cafe/en/recipes/hario-alpha/equal-pours): 12 coffee, 200 water (1:16.7 ratio), 93°C, by Anamorphic Coffee
- [Hario Alpha 01 — Long Bloom](https://gota.cafe/en/recipes/hario-alpha/long-bloom): 15 coffee, 210 water (1:14 ratio), 92°C, by MataCafe
- [Hario Alpha 01 — Body-First](https://gota.cafe/en/recipes/hario-alpha/rikuto-body-first): 13 coffee, 200 water (1:15.4 ratio), 90°C, by Rikuto Tanaka
- [Hario Alpha 01 — Sweet Spin](https://gota.cafe/en/recipes/hario-alpha/sweet-spin): 16 coffee, 230 water (1:14.4 ratio), 90°C, by Tomoya Tsujii
- [Hario Alpha 01 — Two Pour](https://gota.cafe/en/recipes/hario-alpha/two-pour): 12 coffee, 210 water (1:17.5 ratio), 92°C, by MataCafe

### Hario Mugen

- [Hario Mugen](https://gota.cafe/en/recipes/hario-mugen): Single-hole cone with easy flow
- [Hario Mugen — Dark Roast](https://gota.cafe/en/recipes/hario-mugen/hario-mugen-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Hario
- [Hario Mugen — Iced](https://gota.cafe/en/recipes/hario-mugen/hario-mugen-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Hario
- [Hario Mugen — Concentric Circles](https://gota.cafe/en/recipes/hario-mugen/hario-mugen-lamill): 17 coffee, 225 water (1:13.2 ratio), 93°C, by Lamill Coffee
- [Hario Mugen — Light Roast](https://gota.cafe/en/recipes/hario-mugen/hario-mugen-light): 15 coffee, 210 water (1:14 ratio), 95°C, by Hario
- [Hario Mugen — Hario Official](https://gota.cafe/en/recipes/hario-mugen/hario-mugen-official): 25 coffee, 300 water (1:12 ratio), 93°C, by Hario
- [Hario Mugen — Bloom then Continuous Pour](https://gota.cafe/en/recipes/hario-mugen/hario-mugen-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Hario
- [Hario Mugen — Mugen Iced](https://gota.cafe/en/recipes/hario-mugen/mugen-iced): 22 coffee, 200 water (1:9.1 ratio), 100°C, by Hario
- [Hario Mugen — Kasuya Official](https://gota.cafe/en/recipes/hario-mugen/mugen-kasuya-official): 20 coffee, 300 water (1:15 ratio), 93°C, by Tetsu Kasuya
- [Hario Mugen — Strong 1:12](https://gota.cafe/en/recipes/hario-mugen/mugen-kasuya): 25 coffee, 300 water (1:12 ratio), 93°C, by Tetsu Kasuya
- [Hario Mugen — One-Shot Pour (No Bloom)](https://gota.cafe/en/recipes/hario-mugen/mugen-single-pour): 20 coffee, 300 water (1:15 ratio), 96°C, by Hario

### Hario Pegasus

- [Hario Pegasus](https://gota.cafe/en/recipes/hario-pegasus): Classic wedge dripper for home brews
- [Hario Pegasus — Dark Roast — 3-Pour](https://gota.cafe/en/recipes/hario-pegasus/hario-pegasus-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Gota Team
- [Hario Pegasus — Iced](https://gota.cafe/en/recipes/hario-pegasus/hario-pegasus-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Gota Team
- [Hario Pegasus — Light Roast](https://gota.cafe/en/recipes/hario-pegasus/hario-pegasus-light): 14 coffee, 230 water (1:16.4 ratio), 94°C, by Hario
- [Hario Pegasus — Single Pour](https://gota.cafe/en/recipes/hario-pegasus/hario-pegasus-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by The Word Coffee
- [Hario Pegasus — Washed Coffee](https://gota.cafe/en/recipes/hario-pegasus/hario-pegasus-washed): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Hario
- [Hario Pegasus — Dark Roast — Single Pour](https://gota.cafe/en/recipes/hario-pegasus/pegasus-dark-roast): 16 coffee, 260 water (1:16.3 ratio), 88°C, by Gota Team
- [Hario Pegasus — Five Equal Pours](https://gota.cafe/en/recipes/hario-pegasus/pegasus-five-pour): 13 coffee, 200 water (1:15.4 ratio), 92°C, by Hario
- [Hario Pegasus — Official](https://gota.cafe/en/recipes/hario-pegasus/pegasus-official): 16 coffee, 250 water (1:15.6 ratio), 95°C, by Hario
- [Hario Pegasus — Pour Over](https://gota.cafe/en/recipes/hario-pegasus/pegasus-pourover): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Gota Team

### Hario V60 RAN 01

- [Hario V60 RAN 01](https://gota.cafe/en/recipes/hario-ran): Concave 01 cone for stable, low-bypass extraction
- [Hario V60 RAN 01 — Anaerobic](https://gota.cafe/en/recipes/hario-ran/anaerobic): 16 coffee, 240 water (1:15 ratio), 90°C, by Tomoya Tsujii
- [Hario V60 RAN 01 — Baseline](https://gota.cafe/en/recipes/hario-ran/baseline): 16 coffee, 240 water (1:15 ratio), 90°C, by Tomoya Tsujii
- [Hario V60 RAN 01 — Blend](https://gota.cafe/en/recipes/hario-ran/blend): 16 coffee, 230 water (1:14.4 ratio), 92°C, by Tomoya Tsujii
- [Hario V60 RAN 01 — Light Roast](https://gota.cafe/en/recipes/hario-ran/light-roast): 16 coffee, 230 water (1:14.4 ratio), 93°C, by Tomoya Tsujii
- [Hario V60 RAN 01 — Medium Roast](https://gota.cafe/en/recipes/hario-ran/medium-roast): 16 coffee, 230 water (1:14.4 ratio), 87°C, by Tomoya Tsujii

### Hario Suiren

- [Hario Suiren](https://gota.cafe/en/recipes/hario-suiren): Open ribbed cone with airy flow
- [Hario Suiren — Bright](https://gota.cafe/en/recipes/hario-suiren/hario-suiren-bright): 30 coffee, 420 water (1:14 ratio), 97°C, by Hario
- [Hario Suiren — Dark Roast](https://gota.cafe/en/recipes/hario-suiren/hario-suiren-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Hario
- [Hario Suiren — Iced](https://gota.cafe/en/recipes/hario-suiren/hario-suiren-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Hario
- [Hario Suiren — Mellow](https://gota.cafe/en/recipes/hario-suiren/hario-suiren-mellow): 21 coffee, 300 water (1:14.3 ratio), 96°C, by Hario
- [Hario Suiren — Single Pour](https://gota.cafe/en/recipes/hario-suiren/hario-suiren-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Hario
- [Hario Suiren — Standard](https://gota.cafe/en/recipes/hario-suiren/hario-suiren-standard): 20 coffee, 300 water (1:15 ratio), 95°C, by Hario
- [Hario Suiren — Immersion](https://gota.cafe/en/recipes/hario-suiren/suiren-immersion): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Hario
- [Hario Suiren — Light Roast](https://gota.cafe/en/recipes/hario-suiren/suiren-light-roast): 15 coffee, 250 water (1:16.7 ratio), 97°C, by Hario
- [Hario Suiren — Official](https://gota.cafe/en/recipes/hario-suiren/suiren-official): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Hario
- [Hario Suiren — Standard Pour Over](https://gota.cafe/en/recipes/hario-suiren/suiren-pourover): 20 coffee, 300 water (1:15 ratio), 95°C, by Hario

### Hario Switch 02

- [Hario Switch 02](https://gota.cafe/en/recipes/hario-switch-02): Switch between percolation and steeping
- [Hario Switch 02 — The Ice Brew](https://gota.cafe/en/recipes/hario-switch-02/andser-ice-brew): 20 coffee, 240 water (1:12 ratio), 4°C, by Andrew & Serena
- [Hario Switch 02 — Ole Bøen Switch](https://gota.cafe/en/recipes/hario-switch-02/boen-switch): 16 coffee, 240 water (1:15 ratio), 96°C, by Hario
- [Hario Switch 02 — Closed Bloom](https://gota.cafe/en/recipes/hario-switch-02/closed-bloom): 12.5 coffee, 190 water (1:15.2 ratio), 92°C, by brewnotes.co
- [Hario Switch 02 — Low Temperature](https://gota.cafe/en/recipes/hario-switch-02/fukahori-switch): 17 coffee, 220 water (1:12.9 ratio), 80°C, by Emi Fukahori
- [Hario Switch 02 — Iced](https://gota.cafe/en/recipes/hario-switch-02/hario-switch-02-iced): 20 coffee, 180 water (1:9 ratio), 96°C, by Hario
- [Hario Switch 02 — Gong Fu](https://gota.cafe/en/recipes/hario-switch-02/hedrick-gong-fu): 15 coffee, 250 water (1:16.7 ratio), 90°C, by Lance Hedrick
- [Hario Switch 02 — Devil Switch](https://gota.cafe/en/recipes/hario-switch-02/kasuya-devil-switch): 20 coffee, 280 water (1:14 ratio), 90°C, by Tetsu Kasuya
- [Hario Switch 02 — Open Bloom](https://gota.cafe/en/recipes/hario-switch-02/open-bloom): 15 coffee, 225 water (1:15 ratio), 92°C, by brewnotes.co
- [Hario Switch 02 — Pulse Drawdown](https://gota.cafe/en/recipes/hario-switch-02/pulse-drawdown): 15 coffee, 225 water (1:15 ratio), 93°C, by brewnotes.co
- [Hario Switch 02 — Bypass Concentrate](https://gota.cafe/en/recipes/hario-switch-02/switch-bypass-concentrate): 25 coffee, 210 water (1:8.4 ratio), 81°C, by Torch Brewers Cup
- [Hario Switch 02 — Classic](https://gota.cafe/en/recipes/hario-switch-02/switch-classic): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Hario
- [Hario Switch 02 — Cupping Style](https://gota.cafe/en/recipes/hario-switch-02/switch-cupping-style): 15 coffee, 250 water (1:16.7 ratio), 100°C, by Hario
- [Hario Switch 02 — Switch Dark Roast](https://gota.cafe/en/recipes/hario-switch-02/switch-dark-roast): 15 coffee, 250 water (1:16.7 ratio), 85°C, by Hario
- [Hario Switch 02 — Hybrid Method](https://gota.cafe/en/recipes/hario-switch-02/switch-hybrid): 18 coffee, 280 water (1:15.6 ratio), 95°C, by Hario
- [Hario Switch 02 — Switch Iced](https://gota.cafe/en/recipes/hario-switch-02/switch-iced): 20 coffee, 200 water (1:10 ratio), 98°C, by Hario
- [Hario Switch 02 — Switch Light Roast](https://gota.cafe/en/recipes/hario-switch-02/switch-light-roast): 18 coffee, 300 water (1:16.7 ratio), 99°C, by Hario
- [Hario Switch 02 — Switch One-Pour Immersion](https://gota.cafe/en/recipes/hario-switch-02/switch-one-pour): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Hario
- [Hario Switch 02 — Double Immersion](https://gota.cafe/en/recipes/hario-switch-02/wibawa-switch): 15 coffee, 220 water (1:14.7 ratio), 86°C, by Ryan Wibawa

### Hario Switch 03

- [Hario Switch 03](https://gota.cafe/en/recipes/hario-switch-03): Switch between percolation and steeping
- [Hario Switch 03 — Official](https://gota.cafe/en/recipes/hario-switch-03/hario-switch-03-boen): 25 coffee, 360 water (1:14.4 ratio), 96°C, by Ole Kristian Bøen
- [Hario Switch 03 — Switch 03 Competition](https://gota.cafe/en/recipes/hario-switch-03/hario-switch-03-competition): 28 coffee, 450 water (1:16.1 ratio), 95°C, by Hario
- [Hario Switch 03 — Switch 03 Dark Roast](https://gota.cafe/en/recipes/hario-switch-03/hario-switch-03-dark): 30 coffee, 450 water (1:15 ratio), 88°C, by Hario
- [Hario Switch 03 — Super Hybrid — Double Batch Coarse](https://gota.cafe/en/recipes/hario-switch-03/hario-switch-03-kasuya): 30 coffee, 450 water (1:15 ratio), 90°C, by Tetsu Kasuya
- [Hario Switch 03 — Switch 03 Osmotic](https://gota.cafe/en/recipes/hario-switch-03/hario-switch-03-osmotic): 28 coffee, 450 water (1:16.1 ratio), 93°C, by Hario
- [Hario Switch 03 — Cold Final Steep](https://gota.cafe/en/recipes/hario-switch-03/hario-switch-03-overlook): 25 coffee, 400 water (1:16 ratio), 93°C, by Overlook Coffee
- [Hario Switch 03 — Switch 03 Single Pour](https://gota.cafe/en/recipes/hario-switch-03/hario-switch-03-single-pour): 28 coffee, 450 water (1:16.1 ratio), 93°C, by Hario
- [Hario Switch 03 — Switch 03 Batch Brew](https://gota.cafe/en/recipes/hario-switch-03/switch-03-batch): 30 coffee, 480 water (1:16 ratio), 95°C, by Hario
- [Hario Switch 03 — Switch 03 Iced](https://gota.cafe/en/recipes/hario-switch-03/switch-03-iced): 30 coffee, 300 water (1:10 ratio), 100°C, by Hario
- [Hario Switch 03 — Hybrid — Single Cup 4:6](https://gota.cafe/en/recipes/hario-switch-03/switch-03-kasuya): 20 coffee, 280 water (1:14 ratio), 93°C, by Tetsu Kasuya

### Hario Woodneck

- [Hario Woodneck](https://gota.cafe/en/recipes/hario-woodneck): Cloth filter for a silky cup
- [Hario Woodneck — Woodneck Competition](https://gota.cafe/en/recipes/hario-woodneck/hario-woodneck-competition): 20 coffee, 300 water (1:15 ratio), 95°C, by Hario
- [Hario Woodneck — Woodneck Dark Roast](https://gota.cafe/en/recipes/hario-woodneck/hario-woodneck-dark): 20 coffee, 300 water (1:15 ratio), 88°C, by Hario
- [Hario Woodneck — Woodneck Iced](https://gota.cafe/en/recipes/hario-woodneck/hario-woodneck-iced): 24 coffee, 240 water (1:10 ratio), 96°C, by Hario
- [Hario Woodneck — Kissaten-Style](https://gota.cafe/en/recipes/hario-woodneck/hario-woodneck-kissaten): 25 coffee, 375 water (1:15 ratio), 93°C, by Kurasu
- [Hario Woodneck — Kyoto](https://gota.cafe/en/recipes/hario-woodneck/hario-woodneck-kurasu): 13 coffee, 208 water (1:16 ratio), 92°C, by Kurasu
- [Hario Woodneck — Woodneck Single Pour](https://gota.cafe/en/recipes/hario-woodneck/hario-woodneck-single-pour): 20 coffee, 300 water (1:15 ratio), 93°C, by Hario
- [Hario Woodneck — Turntable Kitchen](https://gota.cafe/en/recipes/hario-woodneck/hario-woodneck-turntable): 28 coffee, 330 water (1:11.8 ratio), 93°C, by Hario
- [Hario Woodneck — Classic](https://gota.cafe/en/recipes/hario-woodneck/woodneck-classic): 20 coffee, 280 water (1:14 ratio), 90°C, by Hario
- [Hario Woodneck — Light Roast](https://gota.cafe/en/recipes/hario-woodneck/woodneck-nel-drip): 13 coffee, 208 water (1:16 ratio), 92°C, by Kurasu
- [Hario Woodneck — Traditional](https://gota.cafe/en/recipes/hario-woodneck/woodneck-traditional): 18 coffee, 270 water (1:15 ratio), 90°C, by Hario

### Ibrik / Cezve

- [Ibrik / Cezve](https://gota.cafe/en/recipes/ibrik): Tiny direct-heat pot with real intensity
- [Ibrik / Cezve — Arabic Style with Cardamom](https://gota.cafe/en/recipes/ibrik/ibrik-arabic): 10 coffee, 120 water (1:12 ratio), 70°C, by Gota Team
- [Ibrik / Cezve — Bosnian Method](https://gota.cafe/en/recipes/ibrik/ibrik-bosnian): 12 coffee, 150 water (1:12.5 ratio), 100°C, by Gota Team
- [Ibrik / Cezve — Cardamom](https://gota.cafe/en/recipes/ibrik/ibrik-cardamom): 10 coffee, 100 water (1:10 ratio), 65°C, by Gota Team
- [Ibrik / Cezve — Turkish Classic](https://gota.cafe/en/recipes/ibrik/ibrik-classic): 7 coffee, 80 water (1:11.4 ratio), 65°C, by Gota Team
- [Ibrik / Cezve — Competition Ibrik](https://gota.cafe/en/recipes/ibrik/ibrik-competition): 7 coffee, 120 water (1:17.1 ratio), 95°C, by European Coffee Trip
- [Ibrik / Cezve — Double Serving](https://gota.cafe/en/recipes/ibrik/ibrik-double): 14 coffee, 160 water (1:11.4 ratio), 65°C, by Gota Team
- [Ibrik / Cezve — Greek Style (Sketos)](https://gota.cafe/en/recipes/ibrik/ibrik-greek): 8 coffee, 80 water (1:10 ratio), 70°C, by Gota Team
- [Ibrik / Cezve — Specialty](https://gota.cafe/en/recipes/ibrik/ibrik-specialty): 10 coffee, 100 water (1:10 ratio), 65°C, by European Coffee Trip
- [Ibrik / Cezve — Sweet Arabic](https://gota.cafe/en/recipes/ibrik/ibrik-sweet): 7 coffee, 70 water (1:10 ratio), 70°C, by Gota Team
- [Ibrik / Cezve — Turkish Coffee](https://gota.cafe/en/recipes/ibrik/ibrik-turkish): 7 coffee, 65 water (1:9.3 ratio), 70°C, by Gota Team

### Kalita 101

- [Kalita 101](https://gota.cafe/en/recipes/kalita-101): Classic wedge dripper with gentle flow
- [Kalita 101 — Classic Pour](https://gota.cafe/en/recipes/kalita-101/kalita-101-classic): 12 coffee, 200 water (1:16.7 ratio), 93°C, by Kalita
- [Kalita 101 — 101 Concentrate](https://gota.cafe/en/recipes/kalita-101/kalita-101-concentrate): 15 coffee, 150 water (1:10 ratio), 95°C, by Kalita
- [Kalita 101 — 101 Dark Roast](https://gota.cafe/en/recipes/kalita-101/kalita-101-dark): 12 coffee, 180 water (1:15 ratio), 88°C, by Kalita
- [Kalita 101 — 101 Iced](https://gota.cafe/en/recipes/kalita-101/kalita-101-iced): 14 coffee, 150 water (1:10.7 ratio), 96°C, by Kalita
- [Kalita 101 — Japanese](https://gota.cafe/en/recipes/kalita-101/kalita-101-japanese): 12 coffee, 180 water (1:15 ratio), 90°C, by Kurasu
- [Kalita 101 — Kissaten Style](https://gota.cafe/en/recipes/kalita-101/kalita-101-kissaten): 14 coffee, 180 water (1:12.9 ratio), 85°C, by Kalita
- [Kalita 101 — Light Roast](https://gota.cafe/en/recipes/kalita-101/kalita-101-light): 12 coffee, 200 water (1:16.7 ratio), 96°C, by Kurasu
- [Kalita 101 — 101 Pulse Pour](https://gota.cafe/en/recipes/kalita-101/kalita-101-pulse): 12 coffee, 200 water (1:16.7 ratio), 93°C, by Kalita
- [Kalita 101 — 101 Single Pour](https://gota.cafe/en/recipes/kalita-101/kalita-101-single-pour): 12 coffee, 200 water (1:16.7 ratio), 93°C, by CAFEC
- [Kalita 101 — Strong Brew](https://gota.cafe/en/recipes/kalita-101/kalita-101-strong): 15 coffee, 200 water (1:13.3 ratio), 94°C, by Kalita

### Kalita 102

- [Kalita 102](https://gota.cafe/en/recipes/kalita-102): Classic wedge dripper with gentle flow
- [Kalita 102 — Batch](https://gota.cafe/en/recipes/kalita-102/kalita-102-batch): 25 coffee, 400 water (1:16 ratio), 93°C, by Kalita
- [Kalita 102 — 102 Concentrate](https://gota.cafe/en/recipes/kalita-102/kalita-102-concentrate): 30 coffee, 300 water (1:10 ratio), 95°C, by Kalita
- [Kalita 102 — 102 Dark Roast](https://gota.cafe/en/recipes/kalita-102/kalita-102-dark): 24 coffee, 360 water (1:15 ratio), 88°C, by Kalita
- [Kalita 102 — 102 Iced](https://gota.cafe/en/recipes/kalita-102/kalita-102-iced): 26 coffee, 260 water (1:10 ratio), 96°C, by Kalita
- [Kalita 102 — Light Roast](https://gota.cafe/en/recipes/kalita-102/kalita-102-light): 24 coffee, 400 water (1:16.7 ratio), 96°C, by Kurasu
- [Kalita 102 — 102 Pulse Pour](https://gota.cafe/en/recipes/kalita-102/kalita-102-pulse): 22 coffee, 360 water (1:16.4 ratio), 93°C, by Kalita
- [Kalita 102 — 102 Single Pour](https://gota.cafe/en/recipes/kalita-102/kalita-102-single-pour): 22 coffee, 360 water (1:16.4 ratio), 93°C, by CAFEC
- [Kalita 102 — Strong Brew](https://gota.cafe/en/recipes/kalita-102/kalita-102-strong): 28 coffee, 380 water (1:13.6 ratio), 94°C, by Kalita
- [Kalita 102 — Decreasing Pours](https://gota.cafe/en/recipes/kalita-102/kalita-102-terarosa): 18 coffee, 270 water (1:15 ratio), 93°C, by Terarosa
- [Kalita 102 — Two Cup](https://gota.cafe/en/recipes/kalita-102/kalita-102-two-cup): 24 coffee, 400 water (1:16.7 ratio), 94°C, by Kalita

### Kalita Wave 155

- [Kalita Wave 155](https://gota.cafe/en/recipes/kalita-wave-155): Wave filter for even, sweet extraction
- [Kalita Wave 155 — 1 cm Drain Rule](https://gota.cafe/en/recipes/kalita-wave-155/counter-culture-kalita-155): 21 coffee, 340 water (1:16.2 ratio), 93°C, by Counter Culture Coffee
- [Kalita Wave 155 — Concentrate Bypass](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-bypass): 20 coffee, 280 water (1:14 ratio), 90°C, by Kalita
- [Kalita Wave 155 — Concentrate](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-concentrate): 15 coffee, 150 water (1:10 ratio), 95°C, by Kaldi's Coffee
- [Kalita Wave 155 — Dark Roast](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-dark): 13 coffee, 200 water (1:15.4 ratio), 88°C, by Kalita
- [Kalita Wave 155 — Ultimate Technique](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-hoffmann): 15 coffee, 250 water (1:16.7 ratio), 100°C, by James Hoffmann
- [Kalita Wave 155 — Iced 155](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-iced): 20 coffee, 200 water (1:10 ratio), 96°C, by Kalita
- [Kalita Wave 155 — Nordic Style](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-nordic): 16 coffee, 260 water (1:16.3 ratio), 94°C, by Kalita
- [Kalita Wave 155 — Kalita 155](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-onyx): 22 coffee, 350 water (1:15.9 ratio), 94°C, by Onyx Coffee Lab
- [Kalita Wave 155 — Single Pour](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-single-pour): 12 coffee, 200 water (1:16.7 ratio), 93°C, by Kalita
- [Kalita Wave 155 — Single Cup](https://gota.cafe/en/recipes/kalita-wave-155/kalita-155-single): 13 coffee, 210 water (1:16.2 ratio), 95°C, by Kalita

### Kalita Wave 185

- [Kalita Wave 185](https://gota.cafe/en/recipes/kalita-wave-185): Wave filter for even, sweet extraction
- [Kalita Wave 185 — Six Timed Pulses](https://gota.cafe/en/recipes/kalita-wave-185/george-howell-kalita): 25 coffee, 390 water (1:15.6 ratio), 95°C, by George Howell
- [Kalita Wave 185 — Classic](https://gota.cafe/en/recipes/kalita-wave-185/kalita-185-classic): 20 coffee, 320 water (1:16 ratio), 95°C, by Kalita
- [Kalita Wave 185 — Dark Roast 185](https://gota.cafe/en/recipes/kalita-wave-185/kalita-185-dark-roast): 22 coffee, 350 water (1:15.9 ratio), 96°C, by Kalita
- [Kalita Wave 185 — Dark Roast — Slow Centered Pour](https://gota.cafe/en/recipes/kalita-wave-185/kalita-185-dark): 20 coffee, 320 water (1:16 ratio), 93°C, by Kalita
- [Kalita Wave 185 — Single Pour](https://gota.cafe/en/recipes/kalita-wave-185/kalita-185-single-pour): 18 coffee, 300 water (1:16.7 ratio), 93°C, by Kalita
- [Kalita Wave 185 — Center Pour](https://gota.cafe/en/recipes/kalita-wave-185/kalita-center-pour): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Kalita
- [Kalita Wave 185 — Dark Roast — 3-Pour](https://gota.cafe/en/recipes/kalita-wave-185/kalita-dark-roast): 20 coffee, 340 water (1:17 ratio), 88°C, by Kalita
- [Kalita Wave 185 — Iced](https://gota.cafe/en/recipes/kalita-wave-185/kalita-iced): 22 coffee, 220 water (1:10 ratio), 96°C, by Kalita
- [Kalita Wave 185 — Low-Temp Pours](https://gota.cafe/en/recipes/kalita-wave-185/kurasu-kalita-185): 15 coffee, 250 water (1:16.7 ratio), 91°C, by Kurasu
- [Kalita Wave 185 — Long Pours](https://gota.cafe/en/recipes/kalita-wave-185/verve-kalita-185): 25 coffee, 400 water (1:16 ratio), 96°C, by Verve Coffee

### Kono Meimon

- [Kono Meimon](https://gota.cafe/en/recipes/kono-meimon): Classic cone with a sweeter drawdown
- [Kono Meimon — Kono Dark Roast — Ultra-Low](https://gota.cafe/en/recipes/kono-meimon/kono-dark-roast): 16 coffee, 240 water (1:15 ratio), 85°C, by Kurasu
- [Kono Meimon — Japanese](https://gota.cafe/en/recipes/kono-meimon/kono-japanese): 16 coffee, 240 water (1:15 ratio), 90°C, by Kurasu
- [Kono Meimon — Kyoto](https://gota.cafe/en/recipes/kono-meimon/kono-kurasu): 16 coffee, 240 water (1:15 ratio), 90°C, by Kurasu
- [Kono Meimon — Classic](https://gota.cafe/en/recipes/kono-meimon/kono-meimon-classic): 20 coffee, 300 water (1:15 ratio), 92°C, by Kono
- [Kono Meimon — Competition](https://gota.cafe/en/recipes/kono-meimon/kono-meimon-competition): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Kono
- [Kono Meimon — Dark Roast — Standard](https://gota.cafe/en/recipes/kono-meimon/kono-meimon-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Kono
- [Kono Meimon — Iced](https://gota.cafe/en/recipes/kono-meimon/kono-meimon-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Kono
- [Kono Meimon — Point Pour](https://gota.cafe/en/recipes/kono-meimon/kono-meimon-point): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Kono
- [Kono Meimon — Japanese Point Drip](https://gota.cafe/en/recipes/kono-meimon/kono-point-drip): 15 coffee, 225 water (1:15 ratio), 87°C, by Kono
- [Kono Meimon — Official](https://gota.cafe/en/recipes/kono-meimon/kono-project-barista): 12 coffee, 190 water (1:15.8 ratio), 93°C, by Project Barista

### Next Level LVL-10

- [Next Level LVL-10](https://gota.cafe/en/recipes/lvl-10): Flat bed with adjustable flow
- [Next Level LVL-10 — Concentrate + Dilute](https://gota.cafe/en/recipes/lvl-10/lvl-10-concentrate): 30 coffee, 500 water (1:16.7 ratio), 97°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Dark Roast](https://gota.cafe/en/recipes/lvl-10/lvl-10-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Doubleshot Hybrid](https://gota.cafe/en/recipes/lvl-10/lvl-10-hybrid): 30 coffee, 500 water (1:16.7 ratio), 100°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Iced](https://gota.cafe/en/recipes/lvl-10/lvl-10-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Standard Percolation](https://gota.cafe/en/recipes/lvl-10/lvl-10-percolation): 25 coffee, 425 water (1:17 ratio), 88°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Pulse](https://gota.cafe/en/recipes/lvl-10/lvl-10-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Single Pour](https://gota.cafe/en/recipes/lvl-10/lvl-10-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Concentrate Bypass](https://gota.cafe/en/recipes/lvl-10/lvl10-concentrate): 30 coffee, 540 water (1:18 ratio), 88°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Official](https://gota.cafe/en/recipes/lvl-10/lvl10-official): 20 coffee, 340 water (1:17 ratio), 96°C, by NextLevel Brewer Co
- [Next Level LVL-10 — Pour Over](https://gota.cafe/en/recipes/lvl-10/lvl10-pourover): 15 coffee, 250 water (1:16.7 ratio), 96°C, by NextLevel Brewer Co

### Melitta 1x2

- [Melitta 1x2](https://gota.cafe/en/recipes/melitta-1x2): The classic wedge-style paper dripper
- [Melitta 1x2 — Classic](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-classic): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Melitta
- [Melitta 1x2 — Dark Roast](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-dark): 15 coffee, 250 water (1:16.7 ratio), 88°C, by Gota Team
- [Melitta 1x2 — Iced](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Melitta
- [Melitta 1x2 — Light Roast](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-light): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Melitta
- [Melitta 1x2 — Six Low-Temp Pulses](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-project-barista): 21 coffee, 300 water (1:14.3 ratio), 88°C, by Project Barista
- [Melitta 1x2 — Pulse](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Gota Team
- [Melitta 1x2 — Quick 1x2](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-quick): 12 coffee, 200 water (1:16.7 ratio), 95°C, by Melitta
- [Melitta 1x2 — Single Pour](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Melitta
- [Melitta 1x2 — Three Pour Specialty](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-three-pour): 20 coffee, 320 water (1:16 ratio), 95°C, by Melitta
- [Melitta 1x2 — 1:17](https://gota.cafe/en/recipes/melitta-1x2/melitta-1x2-voltage): 23 coffee, 400 water (1:17.4 ratio), 96°C, by Voltage Coffee Supply

### Melitta 1x4

- [Melitta 1x4](https://gota.cafe/en/recipes/melitta-1x4): The classic wedge-style paper dripper
- [Melitta 1x4 — Batch Brew](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-batch): 30 coffee, 500 water (1:16.7 ratio), 95°C, by Melitta
- [Melitta 1x4 — Classic](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-classic): 25 coffee, 400 water (1:16 ratio), 93°C, by Melitta
- [Melitta 1x4 — Dark](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-dark): 28 coffee, 420 water (1:15 ratio), 88°C, by Melitta
- [Melitta 1x4 — Iced](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-iced): 30 coffee, 300 water (1:10 ratio), 96°C, by Melitta
- [Melitta 1x4 — Large Batch Party](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-large-batch): 40 coffee, 640 water (1:16 ratio), 95°C, by Melitta
- [Melitta 1x4 — Prime Roast Single Cup](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-prime-roast): 22 coffee, 370 water (1:16.8 ratio), 96°C, by Melitta
- [Melitta 1x4 — Pulse](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-pulse): 25 coffee, 400 water (1:16 ratio), 93°C, by Melitta
- [Melitta 1x4 — Slow Pour 1:17](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-slow-pour): 25 coffee, 425 water (1:17 ratio), 93°C, by Melitta
- [Melitta 1x4 — Three Pour Standard](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-standard): 20 coffee, 320 water (1:16 ratio), 93°C, by Melitta
- [Melitta 1x4 — Traditional](https://gota.cafe/en/recipes/melitta-1x4/melitta-1x4-traditional): 30 coffee, 500 water (1:16.7 ratio), 95°C, by Melitta

### Moka Pot

- [Moka Pot](https://gota.cafe/en/recipes/moka-pot): Stovetop classic with punch and weight
- [Moka Pot — Classic](https://gota.cafe/en/recipes/moka-pot/moka-pot-classic): 15 coffee, 150 water (1:10 ratio), 95°C, by Bialetti
- [Moka Pot — Dark Roast](https://gota.cafe/en/recipes/moka-pot/moka-pot-dark-roast): 15 coffee, 120 water (1:8 ratio), 100°C, by Bialetti
- [Moka Pot — Dark Roast for Two](https://gota.cafe/en/recipes/moka-pot/moka-pot-dark): 18 coffee, 270 water (1:15 ratio), 100°C, by Gota Team
- [Moka Pot — Official](https://gota.cafe/en/recipes/moka-pot/moka-pot-hoffmann): 17 coffee, 270 water (1:15.9 ratio), 100°C, by James Hoffmann
- [Moka Pot — Iced](https://gota.cafe/en/recipes/moka-pot/moka-pot-iced): 20 coffee, 250 water (1:12.5 ratio), 100°C, by Gota Team
- [Moka Pot — Latte](https://gota.cafe/en/recipes/moka-pot/moka-pot-latte): 18 coffee, 200 water (1:11.1 ratio), 100°C, by Gota Team
- [Moka Pot — Light Roast](https://gota.cafe/en/recipes/moka-pot/moka-pot-light): 15 coffee, 200 water (1:13.3 ratio), 100°C, by Gota Team
- [Moka Pot — Cafe con Leche](https://gota.cafe/en/recipes/moka-pot/moka-pot-milk-coffee): 17 coffee, 170 water (1:10 ratio), 100°C, by Gota Team
- [Moka Pot — Pre-Boiled Water](https://gota.cafe/en/recipes/moka-pot/moka-pot-rao): 18 coffee, 140 water (1:7.8 ratio), 100°C, by Scott Rao
- [Moka Pot — Extra Strong](https://gota.cafe/en/recipes/moka-pot/moka-pot-strong): 20 coffee, 200 water (1:10 ratio), 100°C, by Stumptown Coffee Roasters

### Munieq Tetra Drip

- [Munieq Tetra Drip](https://gota.cafe/en/recipes/munieq-tetra): Pack-flat dripper made for travel
- [Munieq Tetra Drip — Center Well & Cycles](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-beans-by-dre): 14 coffee, 230 water (1:16.4 ratio), 96°C, by Beans by Dre
- [Munieq Tetra Drip — Tetra Camping](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-camping): 14 coffee, 220 water (1:15.7 ratio), 90°C, by MUNIEQ
- [Munieq Tetra Drip — Tetra Concentrate](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-concentrate): 15 coffee, 150 water (1:10 ratio), 95°C, by MUNIEQ
- [Munieq Tetra Drip — Tetra Dark Roast](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-dark): 12 coffee, 180 water (1:15 ratio), 88°C, by MUNIEQ
- [Munieq Tetra Drip — Tetra Iced](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-iced): 14 coffee, 140 water (1:10 ratio), 96°C, by MUNIEQ
- [Munieq Tetra Drip — Light Roast](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-light): 12 coffee, 200 water (1:16.7 ratio), 95°C, by MUNIEQ
- [Munieq Tetra Drip — Outdoor Camping](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-outdoor): 18 coffee, 280 water (1:15.6 ratio), 97°C, by MUNIEQ
- [Munieq Tetra Drip — Tetra Pulse Pour](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-pulse): 12 coffee, 200 water (1:16.7 ratio), 93°C, by MUNIEQ
- [Munieq Tetra Drip — Tetra Travel](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra-travel): 14 coffee, 220 water (1:15.7 ratio), 93°C, by MUNIEQ
- [Munieq Tetra Drip — Standard](https://gota.cafe/en/recipes/munieq-tetra/munieq-tetra): 12 coffee, 200 water (1:16.7 ratio), 93°C, by MUNIEQ

### Nel Drip

- [Nel Drip](https://gota.cafe/en/recipes/nel-drip): Cloth brewing with rounder texture
- [Nel Drip — Ultra Slow Pour](https://gota.cafe/en/recipes/nel-drip/nel-drip-bluebottle): 25 coffee, 185 water (1:7.4 ratio), 82°C, by Blue Bottle Coffee
- [Nel Drip — Classic](https://gota.cafe/en/recipes/nel-drip/nel-drip-classic): 22 coffee, 300 water (1:13.6 ratio), 90°C, by Hario
- [Nel Drip — Competition](https://gota.cafe/en/recipes/nel-drip/nel-drip-competition): 20 coffee, 300 water (1:15 ratio), 95°C, by Gota Team
- [Nel Drip — Kissaten](https://gota.cafe/en/recipes/nel-drip/nel-drip-daibo): 20 coffee, 200 water (1:10 ratio), 85°C, by Daibo
- [Nel Drip — Dark Roast](https://gota.cafe/en/recipes/nel-drip/nel-drip-dark): 20 coffee, 300 water (1:15 ratio), 88°C, by Gota Team
- [Nel Drip — Full Body](https://gota.cafe/en/recipes/nel-drip/nel-drip-full-body): 25 coffee, 375 water (1:15 ratio), 95°C, by Hario
- [Nel Drip — Iced](https://gota.cafe/en/recipes/nel-drip/nel-drip-iced): 24 coffee, 240 water (1:10 ratio), 96°C, by Gota Team
- [Nel Drip — Kissaten Style](https://gota.cafe/en/recipes/nel-drip/nel-drip-kissaten): 22 coffee, 280 water (1:12.7 ratio), 90°C, by Gota Team
- [Nel Drip — Light Roast](https://gota.cafe/en/recipes/nel-drip/nel-drip-kurasu): 20 coffee, 208 water (1:10.4 ratio), 92°C, by Kurasu
- [Nel Drip — Slow Center Pour](https://gota.cafe/en/recipes/nel-drip/nel-drip-light): 20 coffee, 300 water (1:15 ratio), 92°C, by Kurasu

### NextLevel Pulsar

- [NextLevel Pulsar](https://gota.cafe/en/recipes/nextlevel-pulsar): No-bypass dripper with valve and dispersion cap
- [NextLevel Pulsar — Americano](https://gota.cafe/en/recipes/nextlevel-pulsar/americano): 20 coffee, 340 water (1:17 ratio), 95°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Batch Brew](https://gota.cafe/en/recipes/nextlevel-pulsar/batch-brew): 40 coffee, 680 water (1:17 ratio), 96°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Super Simple](https://gota.cafe/en/recipes/nextlevel-pulsar/cafe-quoi): 15 coffee, 240 water (1:16 ratio), 88°C, by Café Quoi?
- [NextLevel Pulsar — Juicy](https://gota.cafe/en/recipes/nextlevel-pulsar/caleb-schwarz): 22 coffee, 380 water (1:17.3 ratio), 93°C, by Caleb Schwarz
- [NextLevel Pulsar — Continuous](https://gota.cafe/en/recipes/nextlevel-pulsar/christopher-feran): 18 coffee, 306 water (1:17 ratio), 94°C, by Christopher Feran
- [NextLevel Pulsar — WBrC 2026 Runner-Up](https://gota.cafe/en/recipes/nextlevel-pulsar/clarity-pyramid): 14 coffee, 200 water (1:14.3 ratio), 89°C, by Simon Gautherin
- [NextLevel Pulsar — Big Body](https://gota.cafe/en/recipes/nextlevel-pulsar/harley-unruh): 20 coffee, 325 water (1:16.3 ratio), 93°C, by Harley Unruh
- [NextLevel Pulsar — Layered](https://gota.cafe/en/recipes/nextlevel-pulsar/long-vo): 20 coffee, 300 water (1:15 ratio), 94°C, by Long Vo
- [NextLevel Pulsar — Drain and Steep](https://gota.cafe/en/recipes/nextlevel-pulsar/max-martinelli): 15 coffee, 255 water (1:17 ratio), 95°C, by Max Martinelli
- [NextLevel Pulsar — Dark Roast](https://gota.cafe/en/recipes/nextlevel-pulsar/nextlevel-pulsar-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Iced](https://gota.cafe/en/recipes/nextlevel-pulsar/nextlevel-pulsar-iced): 20 coffee, 240 water (1:12 ratio), 92°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Pulse](https://gota.cafe/en/recipes/nextlevel-pulsar/nextlevel-pulsar-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Single Pour](https://gota.cafe/en/recipes/nextlevel-pulsar/nextlevel-pulsar-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Processed](https://gota.cafe/en/recipes/nextlevel-pulsar/parsa-lack): 25 coffee, 325 water (1:13 ratio), 91°C, by Parsa Lack
- [NextLevel Pulsar — Concentrate and Dilute](https://gota.cafe/en/recipes/nextlevel-pulsar/pulsar-concentrate): 25 coffee, 325 water (1:13 ratio), 90°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Sweetness Focus](https://gota.cafe/en/recipes/nextlevel-pulsar/pulsar-gagne): 15 coffee, 255 water (1:17 ratio), 99°C, by Jonathan Gagné
- [NextLevel Pulsar — Clarity](https://gota.cafe/en/recipes/nextlevel-pulsar/pulsar-kaldis): 20 coffee, 320 water (1:16 ratio), 96°C, by Kaldi's Coffee
- [NextLevel Pulsar — Official](https://gota.cafe/en/recipes/nextlevel-pulsar/pulsar-official): 15 coffee, 250 water (1:16.7 ratio), 95°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Daily](https://gota.cafe/en/recipes/nextlevel-pulsar/pulsar-rao): 25 coffee, 425 water (1:17 ratio), 100°C, by Scott Rao
- [NextLevel Pulsar — Standard](https://gota.cafe/en/recipes/nextlevel-pulsar/pulsar-standard): 18 coffee, 300 water (1:16.7 ratio), 96°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Dilute 1:14](https://gota.cafe/en/recipes/nextlevel-pulsar/richard-dilute): 25 coffee, 425 water (1:17 ratio), 90°C, by Richard
- [NextLevel Pulsar — 65% Split](https://gota.cafe/en/recipes/nextlevel-pulsar/rohan-pocketscience): 15 coffee, 255 water (1:17 ratio), 94°C, by Rohan (Pocketscience)
- [NextLevel Pulsar — Scirocco](https://gota.cafe/en/recipes/nextlevel-pulsar/scirocco): 15 coffee, 255 water (1:17 ratio), 95°C, by NextLevel Brewer Co
- [NextLevel Pulsar — Long Steep](https://gota.cafe/en/recipes/nextlevel-pulsar/sprobert): 15 coffee, 255 water (1:17 ratio), 100°C, by SpRobert M
- [NextLevel Pulsar — Steep and Flush](https://gota.cafe/en/recipes/nextlevel-pulsar/steep-and-flush): 20 coffee, 340 water (1:17 ratio), 94°C, by NextLevel Brewer Co

### NextLevel Pulsar Mini

- [NextLevel Pulsar Mini](https://gota.cafe/en/recipes/nextlevel-pulsar-mini): Single-cup no-bypass dripper with valve and dispersion cap
- [NextLevel Pulsar Mini — Batch Brew](https://gota.cafe/en/recipes/nextlevel-pulsar-mini/batch-brew): 26 coffee, 450 water (1:17.3 ratio), 90°C, by NextLevel Brewer Co
- [NextLevel Pulsar Mini — Double Brew](https://gota.cafe/en/recipes/nextlevel-pulsar-mini/double-brew): 5 coffee, 100 water (1:20 ratio), 92°C, by Parsa Lack
- [NextLevel Pulsar Mini — Low Column](https://gota.cafe/en/recipes/nextlevel-pulsar-mini/gagne): 15 coffee, 255 water (1:17 ratio), 98°C, by Jonathan Gagné
- [NextLevel Pulsar Mini — Max Bed Filtration](https://gota.cafe/en/recipes/nextlevel-pulsar-mini/max-bed-filtration): 15 coffee, 250 water (1:16.7 ratio), 90°C, by NextLevel Brewer Co
- [NextLevel Pulsar Mini — Selective Extraction](https://gota.cafe/en/recipes/nextlevel-pulsar-mini/selective-extraction): 18 coffee, 265 water (1:14.7 ratio), 90°C, by NextLevel Brewer Co
- [NextLevel Pulsar Mini — Water First](https://gota.cafe/en/recipes/nextlevel-pulsar-mini/water-first): 15 coffee, 255 water (1:17 ratio), 92°C, by NextLevel Brewer Co

### Orea Big Boy

- [Orea Big Boy](https://gota.cafe/en/recipes/orea-big-boy): Wide flat bed for sweeter brews
- [Orea Big Boy — The Base](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-base): 40 coffee, 600 water (1:15 ratio), 92°C, by Orea
- [Orea Big Boy — Batch Brew](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-batch): 40 coffee, 640 water (1:16 ratio), 96°C, by Orea
- [Orea Big Boy — Big Boy Competition](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-competition): 32 coffee, 500 water (1:15.6 ratio), 95°C, by Orea
- [Orea Big Boy — Big Boy Dark Roast](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-dark): 35 coffee, 525 water (1:15 ratio), 88°C, by Orea
- [Orea Big Boy — Big Boy Iced](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-iced): 40 coffee, 400 water (1:10 ratio), 96°C, by Orea
- [Orea Big Boy — Light Roast](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-light): 30 coffee, 500 water (1:16.7 ratio), 96°C, by Orea
- [Orea Big Boy — The Litre](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-litre): 60 coffee, 1000 water (1:16.7 ratio), 92°C, by Orea
- [Orea Big Boy — Official](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-official): 30 coffee, 500 water (1:16.7 ratio), 95°C, by Orea
- [Orea Big Boy — The Pulse Five Cup](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-pulse-five): 70 coffee, 1160 water (1:16.6 ratio), 94°C, by Orea
- [Orea Big Boy — Big Boy Pulse](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-pulse): 32 coffee, 510 water (1:15.9 ratio), 93°C, by Orea
- [Orea Big Boy — Big Boy Single Pour](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-single-pour): 32 coffee, 510 water (1:15.9 ratio), 93°C, by Orea
- [Orea Big Boy — The Pulse Two Cup](https://gota.cafe/en/recipes/orea-big-boy/orea-big-boy-two-cup): 40 coffee, 600 water (1:15 ratio), 92°C, by Orea

### Orea O1

- [Orea O1](https://gota.cafe/en/recipes/orea-o1): Open flat bed with a quick drawdown
- [Orea O1 — The Bright](https://gota.cafe/en/recipes/orea-o1/orea-o1-bright): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Orea
- [Orea O1 — The Bypass](https://gota.cafe/en/recipes/orea-o1/orea-o1-bypass): 18 coffee, 290 water (1:16.1 ratio), 96°C, by Orea
- [Orea O1 — The Dara](https://gota.cafe/en/recipes/orea-o1/orea-o1-dara): 12 coffee, 200 water (1:16.7 ratio), 94°C, by Orea
- [Orea O1 — Dark Roast](https://gota.cafe/en/recipes/orea-o1/orea-o1-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Orea
- [Orea O1 — Easy Does It](https://gota.cafe/en/recipes/orea-o1/orea-o1-easy-does-it): 16 coffee, 260 water (1:16.3 ratio), 94°C, by Orea
- [Orea O1 — Concentrated](https://gota.cafe/en/recipes/orea-o1/orea-o1-espresso): 10 coffee, 100 water (1:10 ratio), 100°C, by Orea
- [Orea O1 — The Fine](https://gota.cafe/en/recipes/orea-o1/orea-o1-fine): 12 coffee, 200 water (1:16.7 ratio), 94°C, by Orea
- [Orea O1 — The Ice](https://gota.cafe/en/recipes/orea-o1/orea-o1-iced): 18 coffee, 160 water (1:8.9 ratio), 94°C, by Orea
- [Orea O1 — Low-Temp Sweet](https://gota.cafe/en/recipes/orea-o1/orea-o1-low-temp-sweet): 13.5 coffee, 250 water (1:18.5 ratio), 88°C, by Glitch Coffee
- [Orea O1 — The Mid](https://gota.cafe/en/recipes/orea-o1/orea-o1-mid): 12 coffee, 200 water (1:16.7 ratio), 92°C, by Orea
- [Orea O1 — Official](https://gota.cafe/en/recipes/orea-o1/orea-o1-official): 12 coffee, 200 water (1:16.7 ratio), 96°C, by Orea
- [Orea O1 — Pulse](https://gota.cafe/en/recipes/orea-o1/orea-o1-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea
- [Orea O1 — Single Pour](https://gota.cafe/en/recipes/orea-o1/orea-o1-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea
- [Orea O1 — Standard](https://gota.cafe/en/recipes/orea-o1/orea-o1-standard): 12 coffee, 200 water (1:16.7 ratio), 94°C, by Orea
- [Orea O1 — Starter Cup](https://gota.cafe/en/recipes/orea-o1/orea-o1-starter-cup): 12 coffee, 200 water (1:16.7 ratio), 94°C, by Orea
- [Orea O1 — Starter Mug](https://gota.cafe/en/recipes/orea-o1/orea-o1-starter-mug): 16 coffee, 260 water (1:16.3 ratio), 96°C, by Orea
- [Orea O1 — The Techno](https://gota.cafe/en/recipes/orea-o1/orea-o1-techno): 12.4 coffee, 200 water (1:16.1 ratio), 94°C, by Orea
- [Orea O1 — The Wide](https://gota.cafe/en/recipes/orea-o1/orea-o1-wide): 10 coffee, 200 water (1:20 ratio), 96°C, by Orea

### Orea O2

- [Orea O2](https://gota.cafe/en/recipes/orea-o2): Larger open flat bed for one or two cups
- [Orea O2 — Base for Two](https://gota.cafe/en/recipes/orea-o2/orea-o2-base-for-two): 25 coffee, 400 water (1:16 ratio), 94°C, by Orea
- [Orea O2 — The Dara](https://gota.cafe/en/recipes/orea-o2/orea-o2-dara): 12 coffee, 200 water (1:16.7 ratio), 94°C, by Orea
- [Orea O2 — Easy Does It](https://gota.cafe/en/recipes/orea-o2/orea-o2-easy-does-it): 16 coffee, 260 water (1:16.3 ratio), 94°C, by Orea
- [Orea O2 — Fine for Two](https://gota.cafe/en/recipes/orea-o2/orea-o2-fine-for-two): 24 coffee, 400 water (1:16.7 ratio), 90°C, by Orea
- [Orea O2 — The Four Six](https://gota.cafe/en/recipes/orea-o2/orea-o2-four-six): 20 coffee, 300 water (1:15 ratio), 92°C, by Tetsu Kasuya
- [Orea O2 — The Ice](https://gota.cafe/en/recipes/orea-o2/orea-o2-ice): 18 coffee, 160 water (1:8.9 ratio), 94°C, by Orea
- [Orea O2 — Switch Hybrid](https://gota.cafe/en/recipes/orea-o2/orea-o2-switch-hybrid): 13 coffee, 200 water (1:15.4 ratio), 90°C, by Rikuto Tanaka
- [Orea O2 — Dara For Two](https://gota.cafe/en/recipes/orea-o2/orea-o2-dara-for-two): 24 coffee, 400 water (1:16.7 ratio), 92°C, by Orea
- [Orea O2 — Easy For Two](https://gota.cafe/en/recipes/orea-o2/orea-o2-easy-for-two): 25 coffee, 400 water (1:16 ratio), 94°C, by Orea
- [Orea O2 — The Hangover](https://gota.cafe/en/recipes/orea-o2/orea-o2-hangover): 32 coffee, 600 water (1:18.8 ratio), 90°C, by Orea
- [Orea O2 — Two Aussies](https://gota.cafe/en/recipes/orea-o2/orea-o2-two-aussies): 27 coffee, 500 water (1:18.5 ratio), 97°C, by Orea

### Orea V3

- [Orea V3](https://gota.cafe/en/recipes/orea-v3): Fast flat bed with modern flow
- [Orea V3 — Base One](https://gota.cafe/en/recipes/orea-v3/orea-v3-base-one): 12 coffee, 200 water (1:16.7 ratio), 96°C, by Orea
- [Orea V3 — Base Two](https://gota.cafe/en/recipes/orea-v3/orea-v3-base-two): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Orea
- [Orea V3 — Base Pulse](https://gota.cafe/en/recipes/orea-v3/orea-v3-base): 16 coffee, 260 water (1:16.3 ratio), 94°C, by Orea
- [Orea V3 — Official](https://gota.cafe/en/recipes/orea-v3/orea-v3-basic-barista): 20 coffee, 300 water (1:15 ratio), 94°C, by Basic Barista
- [Orea V3 — The Bright](https://gota.cafe/en/recipes/orea-v3/orea-v3-bright): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Orea
- [Orea V3 — Classic](https://gota.cafe/en/recipes/orea-v3/orea-v3-classic): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Orea
- [Orea V3 — Dark Roast](https://gota.cafe/en/recipes/orea-v3/orea-v3-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Orea
- [Orea V3 — The Fine](https://gota.cafe/en/recipes/orea-v3/orea-v3-fine): 12 coffee, 200 water (1:16.7 ratio), 94°C, by Orea
- [Orea V3 — The Ice](https://gota.cafe/en/recipes/orea-v3/orea-v3-ice): 18 coffee, 160 water (1:8.9 ratio), 94°C, by Orea
- [Orea V3 — Iced](https://gota.cafe/en/recipes/orea-v3/orea-v3-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Orea
- [Orea V3 — Low-Temp Sweet](https://gota.cafe/en/recipes/orea-v3/orea-v3-low-temp-sweet): 13.5 coffee, 250 water (1:18.5 ratio), 88°C, by Glitch Coffee
- [Orea V3 — The Mid](https://gota.cafe/en/recipes/orea-v3/orea-v3-mid): 12 coffee, 200 water (1:16.7 ratio), 92°C, by Orea
- [Orea V3 — Pulse](https://gota.cafe/en/recipes/orea-v3/orea-v3-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea
- [Orea V3 — Single Pour](https://gota.cafe/en/recipes/orea-v3/orea-v3-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea
- [Orea V3 — The Wide](https://gota.cafe/en/recipes/orea-v3/orea-v3-wide): 10 coffee, 200 water (1:20 ratio), 96°C, by Orea

### Orea V3 MK2

- [Orea V3 MK2](https://gota.cafe/en/recipes/orea-v3-mk2): Fast flat bed with modern flow
- [Orea V3 MK2 — Base Two](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-base-two): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Orea
- [Orea V3 MK2 — Dark Roast](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Orea
- [Orea V3 MK2 — High Extraction](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-high): 15 coffee, 250 water (1:16.7 ratio), 100°C, by Orea
- [Orea V3 MK2 — Iced](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Orea
- [Orea V3 MK2 — Light Roast](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-light): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Orea
- [Orea V3 MK2 — Official](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-official): 15 coffee, 250 water (1:16.7 ratio), 94°C, by Orea
- [Orea V3 MK2 — Pulse](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea
- [Orea V3 MK2 — Single Pour](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea
- [Orea V3 MK2 — The Wide](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-wide): 10 coffee, 200 water (1:20 ratio), 96°C, by Orea
- [Orea V3 MK2 — The Ice](https://gota.cafe/en/recipes/orea-v3-mk2/orea-v3-mk2-ice): 18 coffee, 160 water (1:8.9 ratio), 94°C, by Orea

### Orea V4 Narrow

- [Orea V4 Narrow](https://gota.cafe/en/recipes/orea-v4-narrow): Refined flat bed with tighter flow
- [Orea V4 Narrow — The Aussie](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-aussie): 18 coffee, 250 water (1:13.9 ratio), 97°C, by Orea
- [Orea V4 Narrow — The Bypass](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-bypass): 18 coffee, 290 water (1:16.1 ratio), 96°C, by Orea
- [Orea V4 Narrow — WBrC 2024](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-champ): 17 coffee, 270 water (1:15.9 ratio), 93°C, by Martin Wölfl
- [Orea V4 Narrow — V4 Narrow Competition](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-competition): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Orea
- [Orea V4 Narrow — V4 Narrow Concentrate](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-concentrate): 18 coffee, 180 water (1:10 ratio), 95°C, by Orea
- [Orea V4 Narrow — Dara For Two](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-dara-for-two): 24 coffee, 400 water (1:16.7 ratio), 92°C, by Orea
- [Orea V4 Narrow — The Dara](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-dara): 12 coffee, 200 water (1:16.7 ratio), 92°C, by Orea
- [Orea V4 Narrow — V4 Narrow Dark Roast](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-dark): 15 coffee, 240 water (1:16 ratio), 88°C, by Orea
- [Orea V4 Narrow — Easy Does It](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-easy-does-it): 16 coffee, 260 water (1:16.3 ratio), 94°C, by Orea
- [Orea V4 Narrow — Easy For Two](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-easy-for-two): 25 coffee, 400 water (1:16 ratio), 94°C, by Orea
- [Orea V4 Narrow — Fine For Two](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-fine-for-two): 24 coffee, 400 water (1:16.7 ratio), 90°C, by Orea
- [Orea V4 Narrow — The Fine](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-fine): 16 coffee, 260 water (1:16.3 ratio), 90°C, by Orea
- [Orea V4 Narrow — The Hangover](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-hangover): 32 coffee, 600 water (1:18.8 ratio), 90°C, by Orea
- [Orea V4 Narrow — The OG Iced](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-iced): 18 coffee, 160 water (1:8.9 ratio), 92°C, by Orea
- [Orea V4 Narrow — The OG Base #2](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-og-base): 18 coffee, 300 water (1:16.7 ratio), 96°C, by Orea
- [Orea V4 Narrow — Pulse](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-pulse): 16 coffee, 260 water (1:16.3 ratio), 94°C, by Orea
- [Orea V4 Narrow — V4 Narrow Single Pour](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea
- [Orea V4 Narrow — Standard](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-std): 16 coffee, 260 water (1:16.3 ratio), 94°C, by Orea
- [Orea V4 Narrow — The Techno](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-techno): 12.4 coffee, 200 water (1:16.1 ratio), 94°C, by Orea
- [Orea V4 Narrow — Two Aussies](https://gota.cafe/en/recipes/orea-v4-narrow/orea-v4-narrow-two-aussies): 27 coffee, 500 water (1:18.5 ratio), 97°C, by Orea

### Orea V4 Wide

- [Orea V4 Wide](https://gota.cafe/en/recipes/orea-v4-wide): Refined flat bed with wider flow
- [Orea V4 Wide — Official V4](https://gota.cafe/en/recipes/orea-v4-wide/orea-official-v4): 16 coffee, 260 water (1:16.3 ratio), 94°C, by Orea
- [Orea V4 Wide — V4 Wide Competition](https://gota.cafe/en/recipes/orea-v4-wide/orea-v4-wide-competition): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Orea
- [Orea V4 Wide — V4 Wide Dark Roast](https://gota.cafe/en/recipes/orea-v4-wide/orea-v4-wide-dark): 15 coffee, 240 water (1:16 ratio), 88°C, by Gota Team
- [Orea V4 Wide — The Four Six](https://gota.cafe/en/recipes/orea-v4-wide/orea-v4-wide-four-six): 20 coffee, 300 water (1:15 ratio), 92°C, by Orea
- [Orea V4 Wide — V4 Wide Iced](https://gota.cafe/en/recipes/orea-v4-wide/orea-v4-wide-iced): 18 coffee, 160 water (1:8.9 ratio), 92°C, by Orea
- [Orea V4 Wide — V4 Wide Pulse](https://gota.cafe/en/recipes/orea-v4-wide/orea-v4-wide-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea
- [Orea V4 Wide — V4 Wide Single Pour](https://gota.cafe/en/recipes/orea-v4-wide/orea-v4-wide-single-pour): 16 coffee, 260 water (1:16.3 ratio), 90°C, by Orea
- [Orea V4 Wide — The So Soft](https://gota.cafe/en/recipes/orea-v4-wide/orea-v4-wide-so-soft): 16 coffee, 250 water (1:15.6 ratio), 92°C, by Orea
- [Orea V4 Wide — Standard](https://gota.cafe/en/recipes/orea-v4-wide/orea-v4-wide-std): 20 coffee, 320 water (1:16 ratio), 96°C, by Orea

### Orea Z1

- [Orea Z1](https://gota.cafe/en/recipes/orea-z1): Zero-bypass brewer with a built-in drip assist
- [Orea Z1 — The Aussie](https://gota.cafe/en/recipes/orea-z1/orea-z1-aussie): 17 coffee, 250 water (1:14.7 ratio), 97°C, by Orea
- [Orea Z1 — The Champ](https://gota.cafe/en/recipes/orea-z1/orea-z1-champ): 17 coffee, 270 water (1:15.9 ratio), 93°C, by Orea
- [Orea Z1 — Cooling Pour](https://gota.cafe/en/recipes/orea-z1/orea-z1-cooling-pour): 15 coffee, 255 water (1:17 ratio), 94°C, by Brian Quan
- [Orea Z1 — The Dara — Scaled (A)](https://gota.cafe/en/recipes/orea-z1/orea-z1-dara-a): 15 coffee, 250 water (1:16.7 ratio), 92°C, by Orea
- [Orea Z1 — The Dara — Classic](https://gota.cafe/en/recipes/orea-z1/orea-z1-dara): 12 coffee, 200 water (1:16.7 ratio), 94°C, by Orea
- [Orea Z1 — Dark Roast](https://gota.cafe/en/recipes/orea-z1/orea-z1-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Orea
- [Orea Z1 — Easy Does It](https://gota.cafe/en/recipes/orea-z1/orea-z1-easy-does-it): 16 coffee, 260 water (1:16.3 ratio), 96°C, by Orea
- [Orea Z1 — The Fine](https://gota.cafe/en/recipes/orea-z1/orea-z1-fine): 10 coffee, 200 water (1:20 ratio), 92°C, by Orea
- [Orea Z1 — Foam Cue](https://gota.cafe/en/recipes/orea-z1/orea-z1-foam-cue): 17 coffee, 280 water (1:16.5 ratio), 95°C, by The Coffee Soldier
- [Orea Z1 — The Four Six](https://gota.cafe/en/recipes/orea-z1/orea-z1-four-six): 14 coffee, 225 water (1:16.1 ratio), 94°C, by Orea
- [Orea Z1 — High Clarity](https://gota.cafe/en/recipes/orea-z1/orea-z1-high-clarity): 10 coffee, 160 water (1:16 ratio), 93°C, by Brian Quan
- [Orea Z1 — Iced](https://gota.cafe/en/recipes/orea-z1/orea-z1-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Orea
- [Orea Z1 — Lazy Sunday](https://gota.cafe/en/recipes/orea-z1/orea-z1-lazy-sunday): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Orea
- [Orea Z1 — Picolot](https://gota.cafe/en/recipes/orea-z1/orea-z1-light-roast): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Brian Quan
- [Orea Z1 — Official](https://gota.cafe/en/recipes/orea-z1/orea-z1-official): 12 coffee, 200 water (1:16.7 ratio), 96°C, by Orea
- [Orea Z1 — Pour Over](https://gota.cafe/en/recipes/orea-z1/orea-z1-pourover): 16 coffee, 260 water (1:16.3 ratio), 96°C, by Orea
- [Orea Z1 — The Pulse](https://gota.cafe/en/recipes/orea-z1/orea-z1-pulse): 12 coffee, 200 water (1:16.7 ratio), 96°C, by Orea
- [Orea Z1 — The Ray](https://gota.cafe/en/recipes/orea-z1/orea-z1-ray): 15 coffee, 255 water (1:17 ratio), 92°C, by Orea
- [Orea Z1 — Rush Hour](https://gota.cafe/en/recipes/orea-z1/orea-z1-rush-hour): 15.3 coffee, 240 water (1:15.7 ratio), 93°C, by AMULET
- [Orea Z1 — The Scandi](https://gota.cafe/en/recipes/orea-z1/orea-z1-scandi): 12 coffee, 200 water (1:16.7 ratio), 93°C, by Orea
- [Orea Z1 — Single Pour](https://gota.cafe/en/recipes/orea-z1/orea-z1-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Orea

### Origami Air M

- [Origami Air M](https://gota.cafe/en/recipes/origami-air-m): Pleated cone with a lively drawdown
- [Origami Air M — Three Pour](https://gota.cafe/en/recipes/origami-air-m/origami-air-bench): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Origami
- [Origami Air M — Competition](https://gota.cafe/en/recipes/origami-air-m/origami-air-competition): 16 coffee, 240 water (1:15 ratio), 92°C, by Origami
- [Origami Air M — Dark Roast](https://gota.cafe/en/recipes/origami-air-m/origami-air-dark): 14 coffee, 210 water (1:15 ratio), 88°C, by Origami
- [Origami Air M — High Extraction](https://gota.cafe/en/recipes/origami-air-m/origami-air-high-extraction): 15 coffee, 250 water (1:16.7 ratio), 100°C, by Origami
- [Origami Air M — Fast Extraction](https://gota.cafe/en/recipes/origami-air-m/origami-air-kurasu): 15 coffee, 270 water (1:18 ratio), 89°C, by Kurasu
- [Origami Air M — Light Roast](https://gota.cafe/en/recipes/origami-air-m/origami-air-light): 14 coffee, 210 water (1:15 ratio), 92°C, by Origami
- [Origami Air M — Osmotic Flow](https://gota.cafe/en/recipes/origami-air-m/origami-air-osmotic): 15 coffee, 240 water (1:16 ratio), 93°C, by Origami
- [Origami Air M — Wave Filter — Rogue Wave Single](https://gota.cafe/en/recipes/origami-air-m/origami-air-wave-filter): 15 coffee, 250 water (1:16.7 ratio), 90°C, by Origami
- [Origami Air M — Wave Filter — Project Barista Double](https://gota.cafe/en/recipes/origami-air-m/origami-air-wave): 20 coffee, 300 water (1:15 ratio), 95°C, by Origami

### Origami Air S

- [Origami Air S](https://gota.cafe/en/recipes/origami-air-s): Pleated cone with a lively drawdown
- [Origami Air S — WBrC 2023](https://gota.cafe/en/recipes/origami-air-s/origami-air-wbc): 16 coffee, 250 water (1:15.6 ratio), 91°C, by Carlos Medina

### Origami Dripper M

- [Origami Dripper M](https://gota.cafe/en/recipes/origami-m): Pleated cone with a lively drawdown
- [Origami Dripper M — Flat Bottom Style](https://gota.cafe/en/recipes/origami-m/origami-flat-bottom): 18 coffee, 300 water (1:16.7 ratio), 94°C, by Origami
- [Origami Dripper M — Classic](https://gota.cafe/en/recipes/origami-m/origami-m-classic): 20 coffee, 320 water (1:16 ratio), 95°C, by Origami
- [Origami Dripper M — M Dark Roast](https://gota.cafe/en/recipes/origami-m/origami-m-dark): 18 coffee, 280 water (1:15.6 ratio), 88°C, by Origami
- [Origami Dripper M — Three Pours, No Bloom](https://gota.cafe/en/recipes/origami-m/origami-m-du): 16 coffee, 240 water (1:15 ratio), 94°C, by Jia Ning Du
- [Origami Dripper M — M Iced](https://gota.cafe/en/recipes/origami-m/origami-m-iced): 20 coffee, 200 water (1:10 ratio), 100°C, by Origami
- [Origami Dripper M — Kyoto](https://gota.cafe/en/recipes/origami-m/origami-m-kurasu): 15 coffee, 270 water (1:18 ratio), 89°C, by Kurasu
- [Origami Dripper M — Light Roast](https://gota.cafe/en/recipes/origami-m/origami-m-light): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Origami
- [Origami Dripper M — M All-Round](https://gota.cafe/en/recipes/origami-m/origami-m-medina-allround): 18 coffee, 300 water (1:16.7 ratio), 93°C, by Origami
- [Origami Dripper M — Origami M Wave Filter](https://gota.cafe/en/recipes/origami-m/origami-m-wave): 18 coffee, 300 water (1:16.7 ratio), 90°C, by Basic Barista

### Origami Pinn

- [Origami Pinn](https://gota.cafe/en/recipes/origami-pinn): 55° porcelain cone built for fast, clean extraction
- [Origami Pinn — Light Roast](https://gota.cafe/en/recipes/origami-pinn/origami-pinn-light): 12 coffee, 200 water (1:16.7 ratio), 93°C, by Brian Quan
- [Origami Pinn — Official](https://gota.cafe/en/recipes/origami-pinn/origami-pinn-official): 15 coffee, 225 water (1:15 ratio), 90°C, by Origami

### Origami Dripper S

- [Origami Dripper S](https://gota.cafe/en/recipes/origami-s): Pleated cone with a lively drawdown
- [Origami Dripper S — Quarter Pulses](https://gota.cafe/en/recipes/origami-s/origami-s-cafeshi-dark): 15 coffee, 255 water (1:17 ratio), 95°C, by Cafeshi
- [Origami Dripper S — Spirals and Center](https://gota.cafe/en/recipes/origami-s/origami-s-cafeshi-light): 15 coffee, 255 water (1:17 ratio), 94°C, by Cafeshi
- [Origami Dripper S — Three Tiers](https://gota.cafe/en/recipes/origami-s/origami-s-cafeshi-medium): 15 coffee, 248 water (1:16.5 ratio), 93°C, by Cafeshi
- [Origami Dripper S — Community S](https://gota.cafe/en/recipes/origami-s/origami-s-community): 15 coffee, 230 water (1:15.3 ratio), 93°C, by Origami
- [Origami Dripper S — Three Pours, No Bloom](https://gota.cafe/en/recipes/origami-s/origami-s-du): 16 coffee, 240 water (1:15 ratio), 94°C, by Jia Ning Du
- [Origami Dripper S — Center Pour](https://gota.cafe/en/recipes/origami-s/origami-s-fuglen): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Fuglen Tokyo
- [Origami Dripper S — Low-Temp Wave](https://gota.cafe/en/recipes/origami-s/origami-s-glitch): 14 coffee, 260 water (1:18.6 ratio), 88°C, by Glitch Coffee
- [Origami Dripper S — S Iced](https://gota.cafe/en/recipes/origami-s/origami-s-iced): 18 coffee, 180 water (1:10 ratio), 100°C, by Origami
- [Origami Dripper S — Kyoto](https://gota.cafe/en/recipes/origami-s/origami-s-kurasu): 15 coffee, 270 water (1:18 ratio), 89°C, by Kurasu
- [Origami Dripper S — WBrC 2023](https://gota.cafe/en/recipes/origami-s/origami-s-medina-wbrc): 15.5 coffee, 250 water (1:16.1 ratio), 91°C, by Carlos Medina
- [Origami Dripper S — Conical Filter](https://gota.cafe/en/recipes/origami-s/origami-s-medina): 16 coffee, 240 water (1:15 ratio), 91°C, by Carlos Medina
- [Origami Dripper S — Single Cup](https://gota.cafe/en/recipes/origami-s/origami-s-single): 13 coffee, 210 water (1:16.2 ratio), 95°C, by Origami
- [Origami Dripper S — Origami S Wave Filter](https://gota.cafe/en/recipes/origami-s/origami-s-wave-filter): 15 coffee, 250 water (1:16.7 ratio), 90°C, by Basic Barista
- [Origami Dripper S — Make-a-Well](https://gota.cafe/en/recipes/origami-s/origami-s-well): 12 coffee, 210 water (1:17.5 ratio), 93°C, by Origami

### OXO Brew Rapid Brewer

- [OXO Brew Rapid Brewer](https://gota.cafe/en/recipes/oxo-rapid-brewer): Manual immersion brewer with shower screen
- [OXO Brew Rapid Brewer — Zuppa Lunga](https://gota.cafe/en/recipes/oxo-rapid-brewer/hedrick-zuppa-lunga): 22 coffee, 220 water (1:10 ratio), 95°C, by Lance Hedrick
- [OXO Brew Rapid Brewer — Zuppa](https://gota.cafe/en/recipes/oxo-rapid-brewer/hedrick-zuppa): 22 coffee, 82 water (1:3.7 ratio), 99°C, by Lance Hedrick
- [OXO Brew Rapid Brewer — Cold Concentrate](https://gota.cafe/en/recipes/oxo-rapid-brewer/oxo-cold-concentrate): 40 coffee, 160 water (1:4 ratio), 20°C, by OXO
- [OXO Brew Rapid Brewer — Official](https://gota.cafe/en/recipes/oxo-rapid-brewer/oxo-official): 20 coffee, 160 water (1:8 ratio), 96°C, by OXO

### Vietnamese Phin

- [Vietnamese Phin](https://gota.cafe/en/recipes/phin): Slow Vietnamese drip, dense and sweet
- [Vietnamese Phin — Ca Phe Den (Black)](https://gota.cafe/en/recipes/phin/phin-black): 20 coffee, 160 water (1:8 ratio), 96°C, by Gota Team
- [Vietnamese Phin — Coava Specialty](https://gota.cafe/en/recipes/phin/phin-coava): 16 coffee, 100 water (1:6.3 ratio), 96°C, by Coava Coffee Roasters
- [Vietnamese Phin — Ca Phe Dua (Coconut)](https://gota.cafe/en/recipes/phin/phin-coconut): 20 coffee, 160 water (1:8 ratio), 96°C, by Gota Team
- [Vietnamese Phin — Phin Dark Roast](https://gota.cafe/en/recipes/phin/phin-dark): 22 coffee, 160 water (1:7.3 ratio), 93°C, by Gota Team
- [Vietnamese Phin — Ca Phe Trung (Egg Coffee)](https://gota.cafe/en/recipes/phin/phin-egg): 20 coffee, 120 water (1:6 ratio), 96°C, by Gota Team
- [Vietnamese Phin — Ca Phe Sua Da](https://gota.cafe/en/recipes/phin/phin-iced): 20 coffee, 150 water (1:7.5 ratio), 96°C, by Gota Team
- [Vietnamese Phin — Light Roast](https://gota.cafe/en/recipes/phin/phin-light): 18 coffee, 180 water (1:10 ratio), 93°C, by Gota Team
- [Vietnamese Phin — Salt Coffee (Ca Phe Muoi)](https://gota.cafe/en/recipes/phin/phin-salt): 20 coffee, 150 water (1:7.5 ratio), 96°C, by Gota Team
- [Vietnamese Phin — Sweetened](https://gota.cafe/en/recipes/phin/phin-sweetened): 25 coffee, 170 water (1:6.8 ratio), 96°C, by Gota Team
- [Vietnamese Phin — Traditional](https://gota.cafe/en/recipes/phin/phin-traditional): 18 coffee, 180 water (1:10 ratio), 95°C, by Gota Team

### Phoenix70

- [Phoenix70](https://gota.cafe/en/recipes/phoenix-70): Tall 70° cone for an ultra-clean cup
- [Phoenix70 — Light Roast](https://gota.cafe/en/recipes/phoenix-70/phoenix-70-light): 24 coffee, 400 water (1:16.7 ratio), 96°C, by Gota Team
- [Phoenix70 — Official](https://gota.cafe/en/recipes/phoenix-70/phoenix-70-official): 25 coffee, 400 water (1:16 ratio), 95°C, by Saint Anthony Industries
- [Phoenix70 — Single Cup](https://gota.cafe/en/recipes/phoenix-70/phoenix-70-single): 15 coffee, 250 water (1:16.7 ratio), 94°C, by Gota Team
- [Phoenix70 — Strong 1:15](https://gota.cafe/en/recipes/phoenix-70/phoenix-70-strong): 30 coffee, 450 water (1:15 ratio), 94°C, by Gota Team

### ROK W1

- [ROK W1](https://gota.cafe/en/recipes/rok-w1): Cone with a central peak that turns the bed into a ring
- [ROK W1 — Official](https://gota.cafe/en/recipes/rok-w1/official): 15 coffee, 250 water (1:16.7 ratio), 96°C, by ROK
- [ROK W1 — Two Cup](https://gota.cafe/en/recipes/rok-w1/two-cup): 30 coffee, 500 water (1:16.7 ratio), 96°C, by ROK
- [ROK W1 — Two Pour](https://gota.cafe/en/recipes/rok-w1/two-pour): 15 coffee, 240 water (1:16 ratio), 95°C, by Alternative Brewing

### Simplify Brewer

- [Simplify Brewer](https://gota.cafe/en/recipes/simplify-brewer): Flat bed over a 40 mm hole, with the paper barely touching the wall
- [Simplify Brewer — Circle First](https://gota.cafe/en/recipes/simplify-brewer/circle-first): 14 coffee, 220 water (1:15.7 ratio), 93°C, by REC Coffee
- [Simplify Brewer — Cold Brew](https://gota.cafe/en/recipes/simplify-brewer/cold-brew): 20 coffee, 200 water (1:10 ratio), by Bathtub Coffee
- [Simplify Brewer — Full Bodied](https://gota.cafe/en/recipes/simplify-brewer/full-bodied): 20 coffee, 300 water (1:15 ratio), 95°C, by Eight Ounce Coffee
- [Simplify Brewer — Official](https://gota.cafe/en/recipes/simplify-brewer/official): 15 coffee, 230 water (1:15.3 ratio), 95°C, by Bathtub Coffee

### Japanese Siphon

- [Japanese Siphon](https://gota.cafe/en/recipes/siphon): Vacuum glass brewer with plenty of ritual
- [Japanese Siphon — Official](https://gota.cafe/en/recipes/siphon/siphon-blue-bottle): 24 coffee, 300 water (1:12.5 ratio), 90°C, by Blue Bottle Coffee
- [Japanese Siphon — Classic](https://gota.cafe/en/recipes/siphon/siphon-classic): 20 coffee, 300 water (1:15 ratio), 90°C, by Blue Bottle Coffee
- [Japanese Siphon — Competition Siphon](https://gota.cafe/en/recipes/siphon/siphon-competition): 20 coffee, 300 water (1:15 ratio), 96°C, by Hario
- [Japanese Siphon — Dark Roast](https://gota.cafe/en/recipes/siphon/siphon-dark): 22 coffee, 300 water (1:13.6 ratio), 90°C, by Hario
- [Japanese Siphon — Cross Stir](https://gota.cafe/en/recipes/siphon/siphon-espressoworkshop): 15 coffee, 230 water (1:15.3 ratio), 96°C, by Espresso Workshop
- [Japanese Siphon — High Extraction — Turkish-Fine](https://gota.cafe/en/recipes/siphon/siphon-high-extraction): 23.5 coffee, 400 water (1:17 ratio), 94°C, by Jonathan Gagné
- [Japanese Siphon — High Extraction — Turkish-Fine](https://gota.cafe/en/recipes/siphon/siphon-highextraction): 23.5 coffee, 400 water (1:17 ratio), 94°C, by Jonathan Gagné
- [Japanese Siphon — Iced Siphon](https://gota.cafe/en/recipes/siphon/siphon-iced): 25 coffee, 250 water (1:10 ratio), 96°C, by Hario
- [Japanese Siphon — Japanese Kissaten](https://gota.cafe/en/recipes/siphon/siphon-japanese): 28 coffee, 450 water (1:16.1 ratio), 96°C, by Hario
- [Japanese Siphon — Cloth Filter](https://gota.cafe/en/recipes/siphon/siphon-prima): 25 coffee, 375 water (1:15 ratio), 99°C, by Prima Coffee Equipment

### Solo v1

- [Solo v1](https://gota.cafe/en/recipes/solo): Fast flat-bottom wave dripper with a large central drain
- [Solo v1 — Everyday](https://gota.cafe/en/recipes/solo/solo-house): 15 coffee, 240 water (1:16 ratio), 93°C, by Mazelab
- [Solo v1 — WBrC 2025 Champion](https://gota.cafe/en/recipes/solo/solo-peng-wbrc): 15 coffee, 210 water (1:14 ratio), 96°C, by George Jinyang Peng
- [Solo v1 — Small Dose](https://gota.cafe/en/recipes/solo/solo-small-dose): 8 coffee, 120 water (1:15 ratio), 93°C, by Jackie Tran

### Solo Tritan

- [Solo Tritan](https://gota.cafe/en/recipes/solo-tritan): Larger Tritan flat-bottom wave dripper, valve-ready with the Solo Spin
- [Solo Tritan — WBrC 2026 Fourth Place](https://gota.cafe/en/recipes/solo-tritan/solo-moisture): 14 coffee, 200 water (1:14.3 ratio), 94°C, by Jackie Tran
- [Solo Tritan — Batch](https://gota.cafe/en/recipes/solo-tritan/solo-tritan-batch): 25 coffee, 400 water (1:16 ratio), 93°C, by Gota Team
- [Solo Tritan — PIP](https://gota.cafe/en/recipes/solo-tritan/solo-tritan-pip): 14 coffee, 200 water (1:14.3 ratio), 94°C, by Mazelab

### Swiss Gold

- [Swiss Gold](https://gota.cafe/en/recipes/swiss-gold): Paperless gold-plated cone with built-in flow regulator
- [Swiss Gold — No Bloom](https://gota.cafe/en/recipes/swiss-gold/no-bloom): 15 coffee, 200 water (1:13.3 ratio), 93°C, by Dr Forinor
- [Swiss Gold — Official](https://gota.cafe/en/recipes/swiss-gold/official): 15 coffee, 225 water (1:15 ratio), 95°C, by Swiss Gold
- [Swiss Gold — Slow Drawdown](https://gota.cafe/en/recipes/swiss-gold/slow-drawdown): 16 coffee, 250 water (1:15.6 ratio), 96°C, by Mark Burness
- [Swiss Gold — Walk Away](https://gota.cafe/en/recipes/swiss-gold/walk-away): 17 coffee, 275 water (1:16.2 ratio), 96°C, by Phil P

### Timemore B75

- [Timemore B75](https://gota.cafe/en/recipes/timemore-b75): Flat bed with smart geometry
- [Timemore B75 — B75 Competition Style](https://gota.cafe/en/recipes/timemore-b75/b75-competition): 13 coffee, 200 water (1:15.4 ratio), 91°C, by Gota Team
- [Timemore B75 — B75 Dark Roast](https://gota.cafe/en/recipes/timemore-b75/b75-dark-roast): 15 coffee, 250 water (1:16.7 ratio), 88°C, by Gota Team
- [Timemore B75 — Agitated Bloom](https://gota.cafe/en/recipes/timemore-b75/basic-barista-b75): 15 coffee, 250 water (1:16.7 ratio), 94°C, by Basic Barista
- [Timemore B75 — La Perfetta](https://gota.cafe/en/recipes/timemore-b75/timemore-b75-chemicoffea): 13 coffee, 200 water (1:15.4 ratio), 90°C, by Chemicoffea
- [Timemore B75 — Dark Roast](https://gota.cafe/en/recipes/timemore-b75/timemore-b75-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Gota Team
- [Timemore B75 — Iced](https://gota.cafe/en/recipes/timemore-b75/timemore-b75-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Gota Team
- [Timemore B75 — Korean Low-Dose](https://gota.cafe/en/recipes/timemore-b75/timemore-b75-low-dose): 10 coffee, 160 water (1:16 ratio), 90°C, by Gota Team
- [Timemore B75 — Standard](https://gota.cafe/en/recipes/timemore-b75/timemore-b75-std): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Gota Team
- [Timemore B75 — Three Pour](https://gota.cafe/en/recipes/timemore-b75/timemore-b75-three-pour): 13 coffee, 200 water (1:15.4 ratio), 90°C, by Gota Team

### Timemore Crystal Eye

- [Timemore Crystal Eye](https://gota.cafe/en/recipes/timemore-crystal-eye): Glass cone with a modern touch
- [Timemore Crystal Eye — Fixed Dilution](https://gota.cafe/en/recipes/timemore-crystal-eye/andser-japanese-iced): 16 coffee, 150 water (1:9.4 ratio), 91.5°C, by Andrew & Serena
- [Timemore Crystal Eye — Five Equal Pours](https://gota.cafe/en/recipes/timemore-crystal-eye/crystal-eye-five-pour): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Timemore
- [Timemore Crystal Eye — Crystal Eye Light Roast](https://gota.cafe/en/recipes/timemore-crystal-eye/crystal-eye-light): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Timemore
- [Timemore Crystal Eye — Pour Over](https://gota.cafe/en/recipes/timemore-crystal-eye/crystal-eye-pourover): 18 coffee, 290 water (1:16.1 ratio), 100°C, by Timemore
- [Timemore Crystal Eye — Single Pour with Swirl](https://gota.cafe/en/recipes/timemore-crystal-eye/timemore-crystal-eye-basic-barista): 22 coffee, 360 water (1:16.4 ratio), 92°C, by Basic Barista
- [Timemore Crystal Eye — Crystal Eye Dark Roast](https://gota.cafe/en/recipes/timemore-crystal-eye/timemore-crystal-eye-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Timemore
- [Timemore Crystal Eye — High Temp](https://gota.cafe/en/recipes/timemore-crystal-eye/timemore-crystal-eye-high-temp): 26 coffee, 415 water (1:16 ratio), 98°C, by Green Plantation
- [Timemore Crystal Eye — Crystal Eye Iced](https://gota.cafe/en/recipes/timemore-crystal-eye/timemore-crystal-eye-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Timemore
- [Timemore Crystal Eye — Crystal Eye Pulse](https://gota.cafe/en/recipes/timemore-crystal-eye/timemore-crystal-eye-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Timemore
- [Timemore Crystal Eye — Crystal Eye Single Pour](https://gota.cafe/en/recipes/timemore-crystal-eye/timemore-crystal-eye-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Timemore
- [Timemore Crystal Eye — Single](https://gota.cafe/en/recipes/timemore-crystal-eye/timemore-crystal-eye-single): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Slow Pour Supply

### Torch Donut Dripper

- [Torch Donut Dripper](https://gota.cafe/en/recipes/torch-donut): Ring-shaped bed with a softer flow
- [Torch Donut Dripper — THE COFFEESHOP Tokyo](https://gota.cafe/en/recipes/torch-donut/torch-donut-coffeeshop): 15 coffee, 250 water (1:16.7 ratio), 88°C, by THE COFFEESHOP Tokyo
- [Torch Donut Dripper — Donut Dark Roast](https://gota.cafe/en/recipes/torch-donut/torch-donut-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Torch
- [Torch Donut Dripper — Donut Iced](https://gota.cafe/en/recipes/torch-donut/torch-donut-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Torch
- [Torch Donut Dripper — Donut Immersion](https://gota.cafe/en/recipes/torch-donut/torch-donut-immersion): 16 coffee, 250 water (1:15.6 ratio), 93°C, by Torch
- [Torch Donut Dripper — Deep Dark](https://gota.cafe/en/recipes/torch-donut/torch-donut-kurasu-deep): 19 coffee, 200 water (1:10.5 ratio), 88°C, by Kurasu
- [Torch Donut Dripper — Light Roast](https://gota.cafe/en/recipes/torch-donut/torch-donut-light): 14 coffee, 230 water (1:16.4 ratio), 95°C, by Kurasu
- [Torch Donut Dripper — Medium Roast Balanced](https://gota.cafe/en/recipes/torch-donut/torch-donut-medium): 15 coffee, 210 water (1:14 ratio), 90°C, by Torch
- [Torch Donut Dripper — Donut Pulse](https://gota.cafe/en/recipes/torch-donut/torch-donut-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Torch
- [Torch Donut Dripper — Donut Single Pour](https://gota.cafe/en/recipes/torch-donut/torch-donut-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Torch
- [Torch Donut Dripper — Classic](https://gota.cafe/en/recipes/torch-donut/torch-donut): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Torch

### Torch Mountain Dripper

- [Torch Mountain Dripper](https://gota.cafe/en/recipes/torch-mountain): Ring-shaped bed with a softer flow
- [Torch Mountain Dripper — Light Roast Agitation](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-agitation): 14 coffee, 210 water (1:15 ratio), 93°C, by Torch
- [Torch Mountain Dripper — Mountain Dark Roast](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Torch
- [Torch Mountain Dripper — Mountain Iced](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Torch
- [Torch Mountain Dripper — Wave Filter](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-industry): 15 coffee, 250 water (1:16.7 ratio), 92°C, by Industry Beans
- [Torch Mountain Dripper — Light Roast](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-light): 14 coffee, 210 water (1:15 ratio), 91°C, by Kurasu
- [Torch Mountain Dripper — Mountain Pulse](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-pulse): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Torch
- [Torch Mountain Dripper — Mountain Single Pour](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-single-pour): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Torch
- [Torch Mountain Dripper — Mountain Slow Pour](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-slow): 14 coffee, 220 water (1:15.7 ratio), 90°C, by Torch
- [Torch Mountain Dripper — Large Batch](https://gota.cafe/en/recipes/torch-mountain/torch-mountain-swerl): 25 coffee, 400 water (1:16 ratio), 94°C, by Swerl Coffee
- [Torch Mountain Dripper — Classic](https://gota.cafe/en/recipes/torch-mountain/torch-mountain): 18 coffee, 270 water (1:15 ratio), 93°C, by Torch

### Tricolate

- [Tricolate](https://gota.cafe/en/recipes/tricolate): Bypass-free cylinder for dense cups
- [Tricolate — Maximum Extraction](https://gota.cafe/en/recipes/tricolate/hedrick-tricolate): 15 coffee, 330 water (1:22 ratio), 100°C, by Lance Hedrick
- [Tricolate — Light Dose](https://gota.cafe/en/recipes/tricolate/tricolate-ace): 13 coffee, 260 water (1:20 ratio), 100°C, by ACE Coffee Roasters
- [Tricolate — Full Immersion](https://gota.cafe/en/recipes/tricolate/tricolate-classic): 15 coffee, 250 water (1:16.7 ratio), 100°C, by Tricolate
- [Tricolate — Competition](https://gota.cafe/en/recipes/tricolate/tricolate-competition): 15 coffee, 250 water (1:16.7 ratio), 95°C, by Tricolate
- [Tricolate — Dark Roast](https://gota.cafe/en/recipes/tricolate/tricolate-dark): 16 coffee, 240 water (1:15 ratio), 88°C, by Tricolate
- [Tricolate — Official](https://gota.cafe/en/recipes/tricolate/tricolate-gagne): 18 coffee, 360 water (1:20 ratio), 100°C, by Jonathan Gagné
- [Tricolate — High Extraction](https://gota.cafe/en/recipes/tricolate/tricolate-high-extraction): 15 coffee, 250 water (1:16.7 ratio), 97°C, by Tricolate
- [Tricolate — Iced](https://gota.cafe/en/recipes/tricolate/tricolate-iced): 18 coffee, 180 water (1:10 ratio), 96°C, by Tricolate
- [Tricolate — Light Roast](https://gota.cafe/en/recipes/tricolate/tricolate-light): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Tricolate
- [Tricolate — Two Pours](https://gota.cafe/en/recipes/tricolate/tricolate-prima): 20 coffee, 360 water (1:18 ratio), 99°C, by Prima Coffee Equipment
- [Tricolate — Triple Pre-Wet](https://gota.cafe/en/recipes/tricolate/tricolate-rao): 20 coffee, 400 water (1:20 ratio), 100°C, by Scott Rao

### UFO Dripper

- [UFO Dripper](https://gota.cafe/en/recipes/ufo): Open 80° cone with conical clarity and flat-bed forgiveness
- [UFO Dripper — USBrC Qualifiers](https://gota.cafe/en/recipes/ufo/ufo-chay-qualifiers): 16 coffee, 250 water (1:15.6 ratio), 92°C, by Kenzie Chay
- [UFO Dripper — Daily Mug](https://gota.cafe/en/recipes/ufo/ufo-daily-mug): 12 coffee, 200 water (1:16.7 ratio), 92°C, by Gota Team
- [UFO Dripper — USBrC Nationals](https://gota.cafe/en/recipes/ufo/ufo-dixon-usbrc): 16 coffee, 250 water (1:15.6 ratio), 93°C, by John Dixon
- [UFO Dripper — WBrC 2024](https://gota.cafe/en/recipes/ufo/ufo-iidaka-wbrc): 15 coffee, 240 water (1:16 ratio), 92°C, by Wataru Iidaka
- [UFO Dripper — WBrC 2026 Champion](https://gota.cafe/en/recipes/ufo/ufo-jaafar-wbrc): 15 coffee, 200 water (1:13.3 ratio), 92°C, by Nas Jaafar
- [UFO Dripper — Type A](https://gota.cafe/en/recipes/ufo/ufo-official-type-a): 13.5 coffee, 200 water (1:14.8 ratio), 92°C, by UFO Coffee Tools
- [UFO Dripper — Official](https://gota.cafe/en/recipes/ufo/ufo-official): 15 coffee, 250 water (1:16.7 ratio), 92°C, by UFO Coffee Tools
- [UFO Dripper — Fermented](https://gota.cafe/en/recipes/ufo/ufo-pack-fermented): 15 coffee, 240 water (1:16 ratio), 92°C, by Pack Katisomaskul
- [UFO Dripper — Three Pours](https://gota.cafe/en/recipes/ufo/ufo-pack-three-pours): 15 coffee, 240 water (1:16 ratio), 92°C, by Pack Katisomaskul
- [UFO Dripper — Switch High](https://gota.cafe/en/recipes/ufo/ufo-switch-high): 12 coffee, 200 water (1:16.7 ratio), 92°C, by UFO Coffee Tools
- [UFO Dripper — Switch Mild](https://gota.cafe/en/recipes/ufo/ufo-switch-mild): 12 coffee, 200 water (1:16.7 ratio), 92°C, by UFO Coffee Tools

### V60 01

- [V60 01](https://gota.cafe/en/recipes/v60-01): Classic cone for bright, articulate cups
- [V60 01 — Coarse & Slow](https://gota.cafe/en/recipes/v60-01/aoma-v60): 13 coffee, 208 water (1:16 ratio), 92°C, by aoma coffee
- [V60 01 — 1 · 3 · 9](https://gota.cafe/en/recipes/v60-01/doha-1-3-9): 15 coffee, 210 water (1:14 ratio), 92°C, by Doha Coffee
- [V60 01 — 1 · 5 · 5](https://gota.cafe/en/recipes/v60-01/doha-1-5-5): 15 coffee, 180 water (1:12 ratio), 92°C, by Doha Coffee
- [V60 01 — Kyoto](https://gota.cafe/en/recipes/v60-01/kurasu-v60): 13 coffee, 200 water (1:15.4 ratio), 91°C, by Kurasu
- [V60 01 — Fine Grind Spiral](https://gota.cafe/en/recipes/v60-01/perger-v60): 12 coffee, 200 water (1:16.7 ratio), 97°C, by Matt Perger
- [V60 01 — Concentrate](https://gota.cafe/en/recipes/v60-01/v60-01-concentrate): 15 coffee, 150 water (1:10 ratio), 95°C, by Heart Coffee Roasters
- [V60 01 — Dark Roast](https://gota.cafe/en/recipes/v60-01/v60-01-dark): 12 coffee, 180 water (1:15 ratio), 88°C, by Hario
- [V60 01 — Four Small Pours](https://gota.cafe/en/recipes/v60-01/v60-01-hoffmann): 15 coffee, 250 water (1:16.7 ratio), 100°C, by James Hoffmann
- [V60 01 — Japanese Iced](https://gota.cafe/en/recipes/v60-01/v60-01-iced): 15 coffee, 150 water (1:10 ratio), 100°C, by Hario
- [V60 01 — Japanese](https://gota.cafe/en/recipes/v60-01/v60-01-japanese): 20 coffee, 300 water (1:15 ratio), 93°C, by Hario
- [V60 01 — 4:6](https://gota.cafe/en/recipes/v60-01/v60-01-kasuya): 20 coffee, 300 water (1:15 ratio), 93°C, by Tetsu Kasuya
- [V60 01 — Single Origin](https://gota.cafe/en/recipes/v60-01/v60-01-single-origin): 12 coffee, 200 water (1:16.7 ratio), 96°C, by Hario
- [V60 01 — Quick Single Cup](https://gota.cafe/en/recipes/v60-01/v60-01-single): 12 coffee, 200 water (1:16.7 ratio), 95°C, by Hario

### V60 02

- [V60 02](https://gota.cafe/en/recipes/v60-02): Classic cone for bright, articulate cups
- [V60 02 — Fixed Dilution](https://gota.cafe/en/recipes/v60-02/andser-japanese-iced): 16 coffee, 150 water (1:9.4 ratio), 91.5°C, by Andrew & Serena
- [V60 02 — Five Equal Pours](https://gota.cafe/en/recipes/v60-02/battefeld-v60): 20 coffee, 300 water (1:15 ratio), 93°C, by Nicole Battefeld-Montgomery
- [V60 02 — Single Circular Pour](https://gota.cafe/en/recipes/v60-02/blue-bottle-v60): 21 coffee, 350 water (1:16.7 ratio), 96°C, by Blue Bottle Coffee
- [V60 02 — Constant Spirals](https://gota.cafe/en/recipes/v60-02/counter-culture-v60): 15 coffee, 250 water (1:16.7 ratio), 93°C, by Counter Culture Coffee
- [V60 02 — 1 · 3 · 9](https://gota.cafe/en/recipes/v60-02/doha-1-3-9): 20 coffee, 280 water (1:14 ratio), 92°C, by Doha Coffee
- [V60 02 — 1 · 5 · 5](https://gota.cafe/en/recipes/v60-02/doha-1-5-5): 20 coffee, 240 water (1:12 ratio), 92°C, by Doha Coffee
- [V60 02 — Jonathan Gagné](https://gota.cafe/en/recipes/v60-02/gagne-v60): 22 coffee, 374 water (1:17 ratio), 100°C, by Jonathan Gagné
- [V60 02 — Official](https://gota.cafe/en/recipes/v60-02/george-howell-v60): 26 coffee, 390 water (1:15 ratio), 96°C, by George Howell
- [V60 02 — Official Recipe](https://gota.cafe/en/recipes/v60-02/hario-official-v60): 16 coffee, 270 water (1:16.9 ratio), 93°C, by Hario
- [V60 02 — Stirred Bloom to Center](https://gota.cafe/en/recipes/v60-02/heart-v60): 22 coffee, 360 water (1:16.4 ratio), 95°C, by Heart Coffee Roasters
- [V60 02 — 1-2-1 Method](https://gota.cafe/en/recipes/v60-02/hedrick-121): 18 coffee, 306 water (1:17 ratio), 100°C, by Lance Hedrick
- [V60 02 — Daily](https://gota.cafe/en/recipes/v60-02/hedrick-daily): 15 coffee, 250 water (1:16.7 ratio), 100°C, by Lance Hedrick
- [V60 02 — Ice After](https://gota.cafe/en/recipes/v60-02/hedrick-flash-brew): 20 coffee, 240 water (1:12 ratio), 95°C, by Lance Hedrick
- [V60 02 — One and Done](https://gota.cafe/en/recipes/v60-02/hedrick-one-and-done): 15 coffee, 225 water (1:15 ratio), 93°C, by Lance Hedrick
- [V60 02 — Easy Effective](https://gota.cafe/en/recipes/v60-02/hedrick-ultimate-v60): 20 coffee, 340 water (1:17 ratio), 99°C, by Lance Hedrick
- [V60 02 — Ultimate Technique](https://gota.cafe/en/recipes/v60-02/hoffmann-v60): 15 coffee, 250 water (1:16.7 ratio), 100°C, by James Hoffmann
- [V60 02 — Spiral Pulses](https://gota.cafe/en/recipes/v60-02/intelligentsia-v60): 26 coffee, 415 water (1:16 ratio), 95°C, by Intelligentsia Coffee
- [V60 02 — 4:6 Method](https://gota.cafe/en/recipes/v60-02/kasuya-46): 20 coffee, 300 water (1:15 ratio), 92°C, by Tetsu Kasuya
- [V60 02 — Multi-Pour](https://gota.cafe/en/recipes/v60-02/kasuya-multi-pour): 20 coffee, 300 water (1:15 ratio), 96°C, by Tetsu Kasuya
- [V60 02 — Fast Extraction](https://gota.cafe/en/recipes/v60-02/matt-perger-v60): 12 coffee, 200 water (1:16.7 ratio), 97°C, by Matt Perger
- [V60 02 — WBrC 2021](https://gota.cafe/en/recipes/v60-02/matt-winton-v60): 20 coffee, 300 water (1:15 ratio), 93°C, by Matt Winton
- [V60 02 — Two Stirred Pours](https://gota.cafe/en/recipes/v60-02/onyx-v60): 20 coffee, 320 water (1:16 ratio), 96°C, by Onyx Coffee Lab
- [V60 02 — Osmotic Flow](https://gota.cafe/en/recipes/v60-02/osmotic-flow-v60): 20 coffee, 300 water (1:15 ratio), 88°C, by Hario
- [V60 02 — Six Aggressive Pulses](https://gota.cafe/en/recipes/v60-02/patrik-rolf-v60): 20 coffee, 300 water (1:15 ratio), 92°C, by Patrik Rolf
- [V60 02 — 4th Wave Iced](https://gota.cafe/en/recipes/v60-02/roca-4th-wave-iced): 20 coffee, 180 water (1:9 ratio), 88°C, by ROCA Coffee Roasters
- [V60 02 — Rao Spin](https://gota.cafe/en/recipes/v60-02/scott-rao-v60): 20 coffee, 340 water (1:17 ratio), 96°C, by Scott Rao
- [V60 02 — Slow Continuous Pour](https://gota.cafe/en/recipes/v60-02/stumptown-v60): 21 coffee, 360 water (1:17.1 ratio), 96°C, by Stumptown Coffee Roasters
- [V60 02 — Four-Pour Zig-Zag](https://gota.cafe/en/recipes/v60-02/tawansunshine23-four-pour): 25 coffee, 300 water (1:12 ratio), 92°C, by Tawans Nui
- [V60 02 — Zig-Zag on Ice](https://gota.cafe/en/recipes/v60-02/tawansunshine23-iced-zigzag): 20 coffee, 200 water (1:10 ratio), 90°C, by Tawans Nui
- [V60 02 — Zig-Zag](https://gota.cafe/en/recipes/v60-02/tawansunshine23-zigzag): 20 coffee, 200 water (1:10 ratio), 90°C, by Tawans Nui
- [V60 02 — Competition Standard V60](https://gota.cafe/en/recipes/v60-02/v60-competition): 18 coffee, 270 water (1:15 ratio), 93°C, by WBrC
- [V60 02 — Dark Roast Low-Temp V60](https://gota.cafe/en/recipes/v60-02/v60-dark-roast-low-temp): 18 coffee, 290 water (1:16.1 ratio), 85°C, by Barista Hustle
- [V60 02 — Dark Roast](https://gota.cafe/en/recipes/v60-02/v60-dark-roast): 15 coffee, 240 water (1:16 ratio), 88°C, by Hario
- [V60 02 — High Extraction V60](https://gota.cafe/en/recipes/v60-02/v60-gagne-high-extraction): 15 coffee, 250 water (1:16.7 ratio), 100°C, by Jonathan Gagné
- [V60 02 — Japanese Iced V60](https://gota.cafe/en/recipes/v60-02/v60-hoffmann-iced): 25 coffee, 250 water (1:10 ratio), 100°C, by James Hoffmann
- [V60 02 — Stirred for Two](https://gota.cafe/en/recipes/v60-02/v60-hoffmann-large): 30 coffee, 500 water (1:16.7 ratio), 100°C, by James Hoffmann
- [V60 02 — Japanese Iced Coffee](https://gota.cafe/en/recipes/v60-02/v60-iced-japanese): 20 coffee, 180 water (1:9 ratio), 96°C, by Hario
- [V60 02 — Nordic Light](https://gota.cafe/en/recipes/v60-02/v60-nordic): 15 coffee, 250 water (1:16.7 ratio), 98°C, by Tim Wendelboe
- [V60 02 — V60 One-Pour Method](https://gota.cafe/en/recipes/v60-02/v60-one-pour): 15 coffee, 250 water (1:16.7 ratio), 96°C, by Hario
- [V60 02 — Pulse Pour Method](https://gota.cafe/en/recipes/v60-02/v60-pulse-pour): 18 coffee, 300 water (1:16.7 ratio), 95°C, by Hario
- [V60 02 — Sweet Spot (Beginner)](https://gota.cafe/en/recipes/v60-02/v60-sweet-spot): 15 coffee, 225 water (1:15 ratio), 93°C, by Hario
- [V60 02 — Two Cup](https://gota.cafe/en/recipes/v60-02/v60-two-cup): 30 coffee, 500 water (1:16.7 ratio), 96°C, by Hario
- [V60 02 — Serene Pulse](https://gota.cafe/en/recipes/v60-02/wendelboe-v60): 16 coffee, 250 water (1:15.6 ratio), 96°C, by Tim Wendelboe

### V60 03

- [V60 03](https://gota.cafe/en/recipes/v60-03): Classic cone for bright, articulate cups
- [V60 03 — 1 · 3 · 9](https://gota.cafe/en/recipes/v60-03/doha-1-3-9): 30 coffee, 420 water (1:14 ratio), 92°C, by Doha Coffee
- [V60 03 — 1 · 5 · 5](https://gota.cafe/en/recipes/v60-03/doha-1-5-5): 30 coffee, 360 water (1:12 ratio), 92°C, by Doha Coffee
- [V60 03 — Large Batch](https://gota.cafe/en/recipes/v60-03/v60-03-batch): 40 coffee, 640 water (1:16 ratio), 96°C, by Hario
- [V60 03 — Dark Roast](https://gota.cafe/en/recipes/v60-03/v60-03-dark): 28 coffee, 420 water (1:15 ratio), 88°C, by Hario
- [V60 03 — 4:6 Large Batch](https://gota.cafe/en/recipes/v60-03/v60-03-four-six): 40 coffee, 600 water (1:15 ratio), 92°C, by Hario
- [V60 03 — Ultimate Technique](https://gota.cafe/en/recipes/v60-03/v60-03-hoffmann): 30 coffee, 500 water (1:16.7 ratio), 95°C, by James Hoffmann
- [V60 03 — Iced Batch](https://gota.cafe/en/recipes/v60-03/v60-03-iced): 40 coffee, 400 water (1:10 ratio), 100°C, by Hario
- [V60 03 — 4:6 Scaled](https://gota.cafe/en/recipes/v60-03/v60-03-kasuya-46): 30 coffee, 450 water (1:15 ratio), 95°C, by Tetsu Kasuya
- [V60 03 — 4:6](https://gota.cafe/en/recipes/v60-03/v60-03-kasuya): 30 coffee, 450 water (1:15 ratio), 93°C, by Tetsu Kasuya
- [V60 03 — Party](https://gota.cafe/en/recipes/v60-03/v60-03-party): 50 coffee, 800 water (1:16 ratio), 96°C, by Hario
- [V60 03 — High Agitation](https://gota.cafe/en/recipes/v60-03/v60-03-sample): 30 coffee, 500 water (1:16.7 ratio), 100°C, by Sample Coffee
- [V60 03 — Single Pour](https://gota.cafe/en/recipes/v60-03/v60-03-single-pour): 30 coffee, 500 water (1:16.7 ratio), 93°C, by Hario

### Hario V60 NEO 01

- [Hario V60 NEO 01](https://gota.cafe/en/recipes/v60-neo-01): Faster, cleaner V60 with 72 fine ribs
- [Hario V60 NEO 01 — Fast Flow](https://gota.cafe/en/recipes/v60-neo-01/kawano-fast-flow): 14 coffee, 235 water (1:16.8 ratio), 90°C, by Kawano Yuma

### Hario V60 NEO 02

- [Hario V60 NEO 02](https://gota.cafe/en/recipes/v60-neo-02): Faster, cleaner V60 with 72 fine ribs
- [Hario V60 NEO 02 — 15 Method](https://gota.cafe/en/recipes/v60-neo-02/coffee-samurai-15-method): 15 coffee, 225 water (1:15 ratio), 90°C, by Coffee Samurai
- [Hario V60 NEO 02 — Dark Roast](https://gota.cafe/en/recipes/v60-neo-02/coffee-samurai-dark): 15 coffee, 165 water (1:11 ratio), 85°C, by Coffee Samurai
- [Hario V60 NEO 02 — Switch Aroma](https://gota.cafe/en/recipes/v60-neo-02/coffee365-aroma): 16 coffee, 225 water (1:14.1 ratio), 94°C, by Coffee 365
- [Hario V60 NEO 02 — Switch Clarity](https://gota.cafe/en/recipes/v60-neo-02/coffee365-clarity): 15 coffee, 240 water (1:16 ratio), 92°C, by Coffee 365
- [Hario V60 NEO 02 — Full Immersion](https://gota.cafe/en/recipes/v60-neo-02/coffee365-full-immersion): 18 coffee, 225 water (1:12.5 ratio), 94°C, by Coffee 365
- [Hario V60 NEO 02 — Switch Intensity](https://gota.cafe/en/recipes/v60-neo-02/coffee365-intensity): 16 coffee, 240 water (1:15 ratio), 91°C, by Coffee 365
- [Hario V60 NEO 02 — Switch Sweetness](https://gota.cafe/en/recipes/v60-neo-02/coffee365-sweetness): 18 coffee, 280 water (1:15.6 ratio), 91°C, by Coffee 365
- [Hario V60 NEO 02 — Stir-Only](https://gota.cafe/en/recipes/v60-neo-02/hatakeyama-stir-only): 13 coffee, 150 water (1:11.5 ratio), 100°C, by Hatakeyama Daiki
- [Hario V60 NEO 02 — Flash Iced](https://gota.cafe/en/recipes/v60-neo-02/jukucy-flash-iced): 18 coffee, 150 water (1:8.3 ratio), 94°C, by Tomoya Tsujii
- [Hario V60 NEO 02 — Percolation](https://gota.cafe/en/recipes/v60-neo-02/kurasu-percolation): 12 coffee, 200 water (1:16.7 ratio), 91°C, by Kurasu
- [Hario V60 NEO 02 — Switch Hybrid](https://gota.cafe/en/recipes/v60-neo-02/kurasu-switch-hybrid): 16 coffee, 240 water (1:15 ratio), 91°C, by Kurasu
- [Hario V60 NEO 02 — Everyday](https://gota.cafe/en/recipes/v60-neo-02/miknayr-everyday): 14 coffee, 210 water (1:15 ratio), 92°C, by miknayr
- [Hario V60 NEO 02 — Switch Immersion](https://gota.cafe/en/recipes/v60-neo-02/miknayr-switch-immersion): 14 coffee, 210 water (1:15 ratio), 92°C, by miknayr
- [Hario V60 NEO 02 — Two-Stage](https://gota.cafe/en/recipes/v60-neo-02/quality-life-two-stage): 15 coffee, 240 water (1:16 ratio), 92°C, by Quality Life Coffee
- [Hario V60 NEO 02 — WBrC 2026 Fifth Place](https://gota.cafe/en/recipes/v60-neo-02/v60-neo-two-temp-switch): 14 coffee, 200 water (1:14.3 ratio), 95°C, by Ethan Junseong Park
- [Hario V60 NEO 02 — Two-Pour](https://gota.cafe/en/recipes/v60-neo-02/word-coffee-two-pour): 15 coffee, 225 water (1:15 ratio), 92°C, by The Word Coffee Roasters
- [Hario V60 NEO 02 — Fixed Dilution](https://gota.cafe/en/recipes/v60-neo-02/andser-japanese-iced): 16 coffee, 150 water (1:9.4 ratio), 91.5°C, by Andrew & Serena
- [Hario V60 NEO 02 — 1 · 3 · 9](https://gota.cafe/en/recipes/v60-neo-02/doha-1-3-9): 20 coffee, 280 water (1:14 ratio), 92°C, by Doha Coffee
- [Hario V60 NEO 02 — 1 · 5 · 5](https://gota.cafe/en/recipes/v60-neo-02/doha-1-5-5): 20 coffee, 240 water (1:12 ratio), 92°C, by Doha Coffee
- [Hario V60 NEO 02 — Multi-Pour](https://gota.cafe/en/recipes/v60-neo-02/kasuya-multi-pour): 20 coffee, 300 water (1:15 ratio), 96°C, by Tetsu Kasuya

### Varia FLO

- [Varia FLO](https://gota.cafe/en/recipes/varia-flo): Flow-screen flat-bottom dripper
- [Varia FLO — Everything Coffee](https://gota.cafe/en/recipes/varia-flo/everything-coffee): 13 coffee, 200 water (1:15.4 ratio), 93°C, by Everything Coffee
- [Varia FLO — Basic Medium](https://gota.cafe/en/recipes/varia-flo/kurasu-basic): 13 coffee, 200 water (1:15.4 ratio), 93°C, by Kurasu
- [Varia FLO — Official Hot](https://gota.cafe/en/recipes/varia-flo/kurasu-official-hot): 13 coffee, 200 water (1:15.4 ratio), 93°C, by Kurasu
- [Varia FLO — Official Iced](https://gota.cafe/en/recipes/varia-flo/kurasu-official-iced): 13 coffee, 150 water (1:11.5 ratio), 93°C, by Kurasu

### Walkure Karlsbader

- [Walkure Karlsbader](https://gota.cafe/en/recipes/walkure): Porcelain classic with a slower drawdown
- [Walkure Karlsbader — Classic](https://gota.cafe/en/recipes/walkure/walkure-classic): 20 coffee, 300 water (1:15 ratio), 96°C, by Walküre Porzellan
- [Walkure Karlsbader — Official](https://gota.cafe/en/recipes/walkure/walkure-coffeecircle): 22 coffee, 350 water (1:15.9 ratio), 96°C, by Coffee Circle
- [Walkure Karlsbader — Dark Roast](https://gota.cafe/en/recipes/walkure/walkure-dark): 20 coffee, 300 water (1:15 ratio), 88°C, by Walküre Porzellan
- [Walkure Karlsbader — German Traditional](https://gota.cafe/en/recipes/walkure/walkure-german): 22 coffee, 350 water (1:15.9 ratio), 94°C, by Walküre Porzellan
- [Walkure Karlsbader — Iced](https://gota.cafe/en/recipes/walkure/walkure-iced): 24 coffee, 240 water (1:10 ratio), 96°C, by Walküre Porzellan
- [Walkure Karlsbader — Berlin](https://gota.cafe/en/recipes/walkure/walkure-kaffeekirsche): 25 coffee, 350 water (1:14 ratio), 95°C, by Kaffeekirsche
- [Walkure Karlsbader — Light Roast](https://gota.cafe/en/recipes/walkure/walkure-light): 18 coffee, 300 water (1:16.7 ratio), 96°C, by Walküre Porzellan
- [Walkure Karlsbader — Strong](https://gota.cafe/en/recipes/walkure/walkure-strong): 25 coffee, 300 water (1:12 ratio), 96°C, by Walküre Porzellan
- [Walkure Karlsbader — Two Pour](https://gota.cafe/en/recipes/walkure/walkure-two-pour): 20 coffee, 300 water (1:15 ratio), 93°C, by Walküre Porzellan
- [Walkure Karlsbader — Medium Grind](https://gota.cafe/en/recipes/walkure/walkure-voltage): 21 coffee, 360 water (1:17.1 ratio), 96°C, by Voltage Coffee Supply

## Recetas (Español)

### AeroPress

- [AeroPress](https://gota.cafe/es/recetas/aeropress): Inmersión compacta y rápida
- [AeroPress — Original](https://gota.cafe/es/recetas/aeropress/adler-aeropress): 15 café, 90 agua (ratio 1:6), 80°C, por Alan Adler
- [AeroPress — Bypass](https://gota.cafe/es/recetas/aeropress/aeropress-bypass): 35 café, 330 agua (ratio 1:9.4), 96°C, por ACE Coffee Roasters
- [AeroPress — Preparación en Frío](https://gota.cafe/es/recetas/aeropress/aeropress-cold-brew): 20 café, 100 agua (ratio 1:5), 20°C, por AeroPress
- [AeroPress — Estilo WAC 2024](https://gota.cafe/es/recetas/aeropress/aeropress-competition-2024): 18 café, 200 agua (ratio 1:11.1), 92°C, por AeroPress
- [AeroPress — Estilo Espresso](https://gota.cafe/es/recetas/aeropress/aeropress-espresso-style): 18 café, 78 agua (ratio 1:4.3), 90°C, por AeroPress
- [AeroPress — Flash Brew Helado](https://gota.cafe/es/recetas/aeropress/aeropress-iced-flash): 20 café, 150 agua (ratio 1:7.5), 99°C, por Alexander Mills
- [AeroPress — Invertida Clásica](https://gota.cafe/es/recetas/aeropress/aeropress-inverted-classic): 15 café, 225 agua (ratio 1:15), 93°C, por Gota Team
- [AeroPress — Helada Japonesa](https://gota.cafe/es/recetas/aeropress/aeropress-japanese-iced): 16 café, 150 agua (ratio 1:9.4), 94°C, por AeroPress
- [AeroPress — Receta Oficial](https://gota.cafe/es/recetas/aeropress/aeropress-official): 17 café, 200 agua (ratio 1:11.8), 85°C, por AeroPress
- [AeroPress — Prismo Espresso](https://gota.cafe/es/recetas/aeropress/aeropress-prismo): 20 café, 50 agua (ratio 1:2.5), 100°C, por Fellow
- [AeroPress — Ligera y Jugosa](https://gota.cafe/es/recetas/aeropress/april-aeropress): 13 café, 200 agua (ratio 1:15.4), 88°C, por April Coffee Roasters
- [AeroPress — Switch Híbrido](https://gota.cafe/es/recetas/aeropress/azonan-switch-hybrid): 20 café, 240 agua (ratio 1:12), 90°C, por Fairul Azonan
- [AeroPress — Infusión Larga](https://gota.cafe/es/recetas/aeropress/gagne-aeropress): 18 café, 260 agua (ratio 1:14.4), 100°C, por Jonathan Gagné
- [AeroPress — Presión Lenta](https://gota.cafe/es/recetas/aeropress/hedrick-aeropress): 15 café, 250 agua (ratio 1:16.7), 92°C, por Lance Hedrick
- [AeroPress — Zuppa Lunga de Serie](https://gota.cafe/es/recetas/aeropress/hedrick-stock-zuppa): 15 café, 150 agua (ratio 1:10), 93°C, por Lance Hedrick
- [AeroPress — Zuppa Lunga](https://gota.cafe/es/recetas/aeropress/hedrick-zuppa-lunga): 15 café, 150 agua (ratio 1:10), 95°C, por Lance Hedrick
- [AeroPress — Shot Invertido](https://gota.cafe/es/recetas/aeropress/hoffmann-aeropress-espresso): 18 café, 90 agua (ratio 1:5), 100°C, por James Hoffmann
- [AeroPress — Helado](https://gota.cafe/es/recetas/aeropress/hoffmann-aeropress-iced): 22 café, 240 agua (ratio 1:10.9), 100°C, por James Hoffmann
- [AeroPress — Definitiva](https://gota.cafe/es/recetas/aeropress/hoffmann-aeropress): 11 café, 200 agua (ratio 1:18.2), 100°C, por James Hoffmann
- [AeroPress — India 2022](https://gota.cafe/es/recetas/aeropress/in-2022-sharma): 18 café, 185 agua (ratio 1:10.3), 85°C, por Pratik Sharma
- [AeroPress — Tamizado](https://gota.cafe/es/recetas/aeropress/kruve-sifted): 15 café, 220 agua (ratio 1:14.7), 95°C, por Kruve
- [AeroPress — Presión Constante](https://gota.cafe/es/recetas/aeropress/noriko-sunaga-steady-press): 14 café, 200 agua (ratio 1:14.3), 92°C, por Noriko Sunaga
- [AeroPress — Portugal 2018](https://gota.cafe/es/recetas/aeropress/pt-2018-muhel): 20 café, 230 agua (ratio 1:11.5), 81°C, por Kata Muhel
- [AeroPress — Jugosa y Cremosa](https://gota.cafe/es/recetas/aeropress/rueller-aeropress): 15 café, 230 agua (ratio 1:15.3), 95°C, por Ralf Rüller
- [AeroPress — Suecia 2021](https://gota.cafe/es/recetas/aeropress/se-2021-hedstrom): 18 café, 240 agua (ratio 1:13.3), 100°C, por Anders Hedström
- [AeroPress — Vietnamita](https://gota.cafe/es/recetas/aeropress/shin-vietnamese): 15 café, 200 agua (ratio 1:13.3), 85°C, por Shin Kaoju
- [AeroPress — Dulzor Primero](https://gota.cafe/es/recetas/aeropress/stryzh-sweetness-first): 20 café, 280 agua (ratio 1:14), 82°C, por Mariia Stryzh
- [AeroPress — WAC 2009 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2009-jensen): 20 café, 200 agua (ratio 1:10), 100°C, por Alexander Scheen Jensen
- [AeroPress — WAC 2009](https://gota.cafe/es/recetas/aeropress/wac-2009-jura): 20 café, 200 agua (ratio 1:10), 75°C, por Łukasz Jura
- [AeroPress — WAC 2009 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2009-kaminsky): 14 café, 190 agua (ratio 1:13.6), 92°C, por Ben Kaminsky
- [AeroPress — WAC 2010](https://gota.cafe/es/recetas/aeropress/wac-2010-hagemeister): 20 café, 230 agua (ratio 1:11.5), 80°C, por Marie Hagemeister
- [AeroPress — WAC 2010 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2010-hasager): 18 café, 230 agua (ratio 1:12.8), 75°C, por Jeppe Hasager
- [AeroPress — WAC 2010 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2010-verellen): 20 café, 270 agua (ratio 1:13.5), 82°C, por Jeff Verellen
- [AeroPress — WAC 2011](https://gota.cafe/es/recetas/aeropress/wac-2011-verellen): 17 café, 270 agua (ratio 1:15.9), 80°C, por Jeff Verellen
- [AeroPress — WAC 2012](https://gota.cafe/es/recetas/aeropress/wac-2012-de-buysere): 18 café, 250 agua (ratio 1:13.9), 85°C, por Charlene de Buysere
- [AeroPress — WAC 2012 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2012-johnsen): 17 café, 260 agua (ratio 1:15.3), 96°C, por Ingri Margrethe Johnsen
- [AeroPress — WAC 2013 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2013-varady): 12 café, 200 agua (ratio 1:16.7), 90°C, por Tibor Varady
- [AeroPress — WAC 2014 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2014-karabinos): 19 café, 215 agua (ratio 1:11.3), 92°C, por Martin Karabinos
- [AeroPress — WAC 2014](https://gota.cafe/es/recetas/aeropress/wac-2014-sasaki): 16.5 café, 250 agua (ratio 1:15.2), 78°C, por Shuichi Sasaki
- [AeroPress — WAC 2014 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2014-verellen): 17.5 café, 270 agua (ratio 1:15.4), 82°C, por Jeff Verellen
- [AeroPress — WAC 2015 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2015-hatch): 18 café, 260 agua (ratio 1:14.4), 85°C, por Nick Hatch
- [AeroPress — WAC 2015 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2015-ong): 23 café, 280 agua (ratio 1:12.2), 79°C, por Kaye Joy Ong
- [AeroPress — WAC 2015](https://gota.cafe/es/recetas/aeropress/wac-2015-zahradnik): 20 café, 230 agua (ratio 1:11.5), 79°C, por Lukas Zahradnik
- [AeroPress — WAC 2016](https://gota.cafe/es/recetas/aeropress/wac-2016-kucharczyk): 35 café, 260 agua (ratio 1:7.4), 81°C, por Filip Kucharczyk
- [AeroPress — WAC 2017](https://gota.cafe/es/recetas/aeropress/wac-2017-miczka): 35 café, 150 agua (ratio 1:4.3), 84°C, por Paulina Miczka
- [AeroPress — WAC 2017 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2017-narisawa): 29.5 café, 245 agua (ratio 1:8.3), 85°C, por Yusuke Narisawa
- [AeroPress — WAC 2017 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2017-park): 30 café, 300 agua (ratio 1:10), 86°C, por Jeongsu Park
- [AeroPress — WAC 2018](https://gota.cafe/es/recetas/aeropress/wac-2018-garay): 35 café, 200 agua (ratio 1:5.7), 85°C, por Carolina Ibarra Garay
- [AeroPress — WAC 2018 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2018-pinchukov): 30 café, 220 agua (ratio 1:7.3), 80°C, por Evgeni Pinchukov
- [AeroPress — WAC 2018 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2018-xiaobo-zhang): 31 café, 220 agua (ratio 1:7.1), 80°C, por Xiaobo Zhang
- [AeroPress — WAC 2019 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2019-gagnaire): 30 café, 255 agua (ratio 1:8.5), 88°C, por Alexis Gagnaire
- [AeroPress — WAC 2019 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2019-khemacheva): 35 café, 210 agua (ratio 1:6), 94°C, por Benja Khemacheva
- [AeroPress — WAC 2019](https://gota.cafe/es/recetas/aeropress/wac-2019-van-bunnik): 30 café, 100 agua (ratio 1:3.3), 92°C, por Wendelien van Bunnik
- [AeroPress — WAC 2021 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2021-mallee): 18 café, 186 agua (ratio 1:10.3), 93°C, por Maru Mallee
- [AeroPress — WAC 2021](https://gota.cafe/es/recetas/aeropress/wac-2021-merikanto): 18 café, 200 agua (ratio 1:11.1), 80°C, por Tuomas Merikanto
- [AeroPress — WAC 2021 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2021-smith): 18 café, 220 agua (ratio 1:12.2), 88°C, por Brandon Smith
- [AeroPress — WAC 2022 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2022-derutter): 18 café, 156 agua (ratio 1:8.7), 85°C, por Simon Derutter
- [AeroPress — WAC 2022 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2022-ho): 18 café, 200 agua (ratio 1:11.1), 84°C, por Jennifer Rui Ping Ho
- [AeroPress — WAC 2022](https://gota.cafe/es/recetas/aeropress/wac-2022-little): 18 café, 150 agua (ratio 1:8.3), 90°C, por Jibbi Little
- [AeroPress — WAC 2023 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2023-bulow): 18 café, 175 agua (ratio 1:9.7), 100°C, por Carlo Graf Bülow
- [AeroPress — WAC 2023 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2023-leon-zhang): 18 café, 235 agua (ratio 1:13.1), 93°C, por Leon Zhang
- [AeroPress — WAC 2023](https://gota.cafe/es/recetas/aeropress/wac-2023-wipvasutt): 18 café, 180 agua (ratio 1:10), 89°C, por Tay Wipvasutt
- [AeroPress — WAC 2024 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2024-mahmoud): 18 café, 180 agua (ratio 1:10), 80°C, por Jamika Mahmoud
- [AeroPress — WAC 2024 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2024-nugraha): 18 café, 200 agua (ratio 1:11.1), 95°C, por Sophan Nugraha
- [AeroPress — WAC 2024](https://gota.cafe/es/recetas/aeropress/wac-2024-stanica): 18 café, 180 agua (ratio 1:10), 96°C, por George Stanica
- [AeroPress — WAC 2025 Subcampeón](https://gota.cafe/es/recetas/aeropress/wac-2025-ahrend): 18 café, 186 agua (ratio 1:10.3), 88°C, por Jan Ahrend
- [AeroPress — WAC 2025](https://gota.cafe/es/recetas/aeropress/wac-2025-pop): 18 café, 170 agua (ratio 1:9.4), 84°C, por Némo Pop
- [AeroPress — WAC 2025 Tercer puesto](https://gota.cafe/es/recetas/aeropress/wac-2025-vyas): 16 café, 220 agua (ratio 1:13.8), 88°C, por Dharun Vyas
- [AeroPress — Fuerte 1:6](https://gota.cafe/es/recetas/aeropress/wendelboe-aeropress-strong): 20 café, 120 agua (ratio 1:6), 100°C, por Tim Wendelboe
- [AeroPress — Agitación Lineal](https://gota.cafe/es/recetas/aeropress/wendelboe-aeropress): 14 café, 200 agua (ratio 1:14.3), 100°C, por Tim Wendelboe

### AeroPress Go

- [AeroPress Go](https://gota.cafe/es/recetas/aeropress-go): Inmersión compacta para viaje
- [AeroPress Go — Bypass](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-bypass): 15 café, 220 agua (ratio 1:14.7), 95°C, por Gota Team
- [AeroPress Go — Concentrado Campeonato](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-championship): 18 café, 180 agua (ratio 1:10), 96°C, por George Stanica
- [AeroPress Go — Preparación en Frío](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-cold): 16 café, 200 agua (ratio 1:12.5), 20°C, por Gota Team
- [AeroPress Go — Competición](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-competition): 16 café, 200 agua (ratio 1:12.5), 92°C, por Gota Team
- [AeroPress Go — Concentrado Hoffmann](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-concentrate): 18 café, 90 agua (ratio 1:5), 100°C, por James Hoffmann
- [AeroPress Go — Tueste Oscuro](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-dark): 14 café, 200 agua (ratio 1:14.3), 85°C, por Gota Team
- [AeroPress Go — Estilo Espresso de Jung In-sung](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-espresso): 20 café, 80 agua (ratio 1:4), 90°C, por Jung In-sung
- [AeroPress Go — Helada](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-iced): 18 café, 120 agua (ratio 1:6.7), 100°C, por AeroPress
- [AeroPress Go — Inmersión Tueste Claro](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-inverted): 15 café, 225 agua (ratio 1:15), 96°C, por Gota Team
- [AeroPress Go — Viaje](https://gota.cafe/es/recetas/aeropress-go/aeropress-go-travel): 15 café, 200 agua (ratio 1:13.3), 90°C, por Gota Team

### AeroPress XL

- [AeroPress XL](https://gota.cafe/es/recetas/aeropress-xl): Inmersión amplia para varias tazas
- [AeroPress XL — Preparación por Lotes](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-batch): 40 café, 600 agua (ratio 1:15), 95°C, por AeroPress
- [AeroPress XL — Bypass](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-bypass): 25 café, 450 agua (ratio 1:18), 95°C, por AeroPress
- [AeroPress XL — Preparación en Frío](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-cold-brew): 35 café, 400 agua (ratio 1:11.4), 20°C, por AeroPress
- [AeroPress XL — Estilo Competición](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-competition): 25 café, 400 agua (ratio 1:16), 95°C, por AeroPress
- [AeroPress XL — Concentrado](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-concentrate): 35 café, 300 agua (ratio 1:8.6), 95°C, por AeroPress
- [AeroPress XL — Tueste Oscuro](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-dark): 28 café, 420 agua (ratio 1:15), 87°C, por AeroPress
- [AeroPress XL — Helada Japonesa](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-iced): 30 café, 250 agua (ratio 1:8.3), 96°C, por AeroPress
- [AeroPress XL — Tueste Claro](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-light): 25 café, 400 agua (ratio 1:16), 96°C, por AeroPress
- [AeroPress XL — Método Estándar](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-standard): 22 café, 370 agua (ratio 1:16.8), 93°C, por AeroPress
- [AeroPress XL — Estándar Dos Tazas](https://gota.cafe/es/recetas/aeropress-xl/aeropress-xl-two-cup): 30 café, 500 agua (ratio 1:16.7), 85°C, por AeroPress

### April Brewer

- [April Brewer](https://gota.cafe/es/recetas/april-brewer): Base plana pensada para tazas dulces
- [April Brewer — Clásica](https://gota.cafe/es/recetas/april-brewer/april-brewer-classic): 15 café, 250 agua (ratio 1:16.7), 93°C, por April Coffee Roasters
- [April Brewer — Estilo Competición](https://gota.cafe/es/recetas/april-brewer/april-competition): 15 café, 255 agua (ratio 1:17), 94°C, por April Coffee Roasters
- [April Brewer — Concentrado](https://gota.cafe/es/recetas/april-brewer/april-concentrate): 15 café, 150 agua (ratio 1:10), 95°C, por Project Barista
- [April Brewer — Tueste Oscuro](https://gota.cafe/es/recetas/april-brewer/april-dark-roast): 18 café, 270 agua (ratio 1:15), 88°C, por April Coffee Roasters
- [April Brewer — Café Helado](https://gota.cafe/es/recetas/april-brewer/april-iced): 18 café, 180 agua (ratio 1:10), 96°C, por April Coffee Roasters
- [April Brewer — Tueste Claro](https://gota.cafe/es/recetas/april-brewer/april-light-roast): 15 café, 250 agua (ratio 1:16.7), 100°C, por April Coffee Roasters
- [April Brewer — Vertido Único](https://gota.cafe/es/recetas/april-brewer/april-single-pour): 12 café, 200 agua (ratio 1:16.7), 94°C, por April Coffee Roasters
- [April Brewer — Perfil Sostenible](https://gota.cafe/es/recetas/april-brewer/april-sustainable): 13 café, 200 agua (ratio 1:15.4), 94°C, por April Coffee Roasters
- [April Brewer — Dos Vertidos](https://gota.cafe/es/recetas/april-brewer/april-two-pour): 16 café, 260 agua (ratio 1:16.3), 95°C, por April Coffee Roasters
- [April Brewer — WBrC](https://gota.cafe/es/recetas/april-brewer/patrik-rolf-april): 12 café, 200 agua (ratio 1:16.7), 92°C, por Patrik Rolf

### Bee House

- [Bee House](https://gota.cafe/es/recetas/bee-house): Dripper de cuña amable y estable
- [Bee House — Clásica](https://gota.cafe/es/recetas/bee-house/bee-house-classic): 15 café, 250 agua (ratio 1:16.7), 93°C, por Gota Team
- [Bee House — Café de Tueste Oscuro](https://gota.cafe/es/recetas/bee-house/bee-house-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Bee House
- [Bee House — Café Facil](https://gota.cafe/es/recetas/bee-house/bee-house-easy): 17 café, 270 agua (ratio 1:15.9), 95°C, por Bee House
- [Bee House — Lote](https://gota.cafe/es/recetas/bee-house/bee-house-hustle): 30 café, 550 agua (ratio 1:18.3), 96°C, por Hustle Coffee
- [Bee House — Café Helado](https://gota.cafe/es/recetas/bee-house/bee-house-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Bee House
- [Bee House — Pulsos en Espiral](https://gota.cafe/es/recetas/bee-house/bee-house-messenger): 25 café, 390 agua (ratio 1:15.6), 94°C, por Messenger Coffee
- [Bee House — Café con Pulsos](https://gota.cafe/es/recetas/bee-house/bee-house-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Bee House
- [Bee House — Vertido Unico](https://gota.cafe/es/recetas/bee-house/bee-house-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Bee House
- [Bee House — Dos Vertidos 1:18](https://gota.cafe/es/recetas/bee-house/bee-house-stumptown): 21 café, 380 agua (ratio 1:18.1), 96°C, por Stumptown Coffee Roasters
- [Bee House — Pulsos Rápidos](https://gota.cafe/es/recetas/bee-house/bee-house-voltage): 25 café, 400 agua (ratio 1:16), 96°C, por Voltage Coffee Supply

### Weber Bird

- [Weber Bird](https://gota.cafe/es/recetas/bird): Vacío de pistón por inmersión
- [Weber Bird — Protocolo de Cata](https://gota.cafe/es/recetas/bird/andrew-pernicano): 18 café, 300 agua (ratio 1:16.7), 91°C, por Andrew Pernicano
- [Weber Bird — Inmersión Media con Giro](https://gota.cafe/es/recetas/bird/christian-klatt): 20 café, 330 agua (ratio 1:16.5), 96°C, por Christian Klatt
- [Weber Bird — Sopa Densa 1:5](https://gota.cafe/es/recetas/bird/christopher-feran): 18 café, 90 agua (ratio 1:5), 95°C, por Christopher Feran
- [Weber Bird — Agitación Vertical](https://gota.cafe/es/recetas/bird/douglas-weber): 25 café, 350 agua (ratio 1:14), 93°C, por Douglas Weber
- [Weber Bird — Claw a Baja Temperatura](https://gota.cafe/es/recetas/bird/joseph-benavides): 15 café, 225 agua (ratio 1:15), 87°C, por Joseph Benavides
- [Weber Bird — Extracción Lenta Final](https://gota.cafe/es/recetas/bird/lem-butler): 16 café, 256 agua (ratio 1:16), 90°C, por Lem Butler
- [Weber Bird — Martin Wölfl](https://gota.cafe/es/recetas/bird/martin-wolfl): 25 café, 250 agua (ratio 1:10), 93°C, por Martin Wölfl
- [Weber Bird — Estabilidad Térmica](https://gota.cafe/es/recetas/bird/matthew-jung-quillen): 20 café, 320 agua (ratio 1:16), 90°C, por Matthew Jung-Quillen
- [Weber Bird — Inmersión Larga](https://gota.cafe/es/recetas/bird/maurizio-leo): 22 café, 320 agua (ratio 1:14.5), 88°C, por Maurizio Leo
- [Weber Bird — Bloom Extendido](https://gota.cafe/es/recetas/bird/nicolas-clerc): 18 café, 270 agua (ratio 1:15), 96°C, por Nicolas Clerc
- [Weber Bird — Cold Brew](https://gota.cafe/es/recetas/bird/raymond-detweiler-cold): 25 café, 250 agua (ratio 1:10), 86°C, por Raymond Detweiler
- [Weber Bird — 1:10 con Bypass](https://gota.cafe/es/recetas/bird/simon-gautherin): 20 café, 200 agua (ratio 1:10), 90°C, por Simon Gautherin
- [Weber Bird — Sin Agitar](https://gota.cafe/es/recetas/bird/takamasa-miki): 30 café, 390 agua (ratio 1:13), 97°C, por Takamasa Miki

### Blue Bottle Dripper

- [Blue Bottle Dripper](https://gota.cafe/es/recetas/blue-bottle): Base plana serena y final limpio
- [Blue Bottle Dripper — Oficial — Espiral Entra-Sale](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-20g): 20 café, 300 agua (ratio 1:15), 95°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Tueste Oscuro](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-dark): 22 café, 350 agua (ratio 1:15.9), 90°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Taza Completa](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-full): 28 café, 350 agua (ratio 1:12.5), 95°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Helado](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-iced): 25 café, 200 agua (ratio 1:8), 96°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Vertido Rapido](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-no-rinse): 15 café, 250 agua (ratio 1:16.7), 96°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Oficial — Ratio Rico](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-official): 23 café, 350 agua (ratio 1:15.2), 93°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Clásica](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-pourover): 22 café, 350 agua (ratio 1:15.9), 96°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Taza Individual](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-project-barista): 13 café, 200 agua (ratio 1:15.4), 95°C, por Project Barista
- [Blue Bottle Dripper — Vertido Unico](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-single-pour): 22 café, 350 agua (ratio 1:15.9), 93°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Vertido Fuerte](https://gota.cafe/es/recetas/blue-bottle/blue-bottle-strong): 30 café, 350 agua (ratio 1:11.7), 95°C, por Blue Bottle Coffee

### Brewista Tornado Duo

- [Brewista Tornado Duo](https://gota.cafe/es/recetas/brewista-tornado-duo): Cono de vidrio de doble pared con 18 nervios en espiral de tornado
- [Brewista Tornado Duo — Lote grande](https://gota.cafe/es/recetas/brewista-tornado-duo/tornado-duo-500ml): 30 café, 500 agua (ratio 1:16.7), 94°C, por Derek Ku
- [Brewista Tornado Duo — Del Día](https://gota.cafe/es/recetas/brewista-tornado-duo/tornado-duo-everyday): 15 café, 250 agua (ratio 1:16.7), 93°C, por Brewista
- [Brewista Tornado Duo — WBrC 2023 Finalista](https://gota.cafe/es/recetas/brewista-tornado-duo/tornado-duo-garam-um): 15 café, 240 agua (ratio 1:16), 92°C, por Garam Um
- [Brewista Tornado Duo — ROCA 4th Wave](https://gota.cafe/es/recetas/brewista-tornado-duo/tornado-duo-roca-4th-wave): 15 café, 225 agua (ratio 1:15), 89°C, por ROCA Coffee Roasters

### C70 Ceramic

- [C70 Ceramic](https://gota.cafe/es/recetas/c70): Cono cerámico de 70° con estabilidad térmica
- [C70 Ceramic — Tueste Claro](https://gota.cafe/es/recetas/c70/c70-light): 22 café, 360 agua (ratio 1:16.4), 96°C, por Gota Team
- [C70 Ceramic — Oficial](https://gota.cafe/es/recetas/c70/c70-official): 22 café, 350 agua (ratio 1:15.9), 95°C, por Saint Anthony Industries
- [C70 Ceramic — Taza Individual](https://gota.cafe/es/recetas/c70/c70-single): 15 café, 240 agua (ratio 1:16), 93°C, por Gota Team

### Cafec Deep 27

- [Cafec Deep 27](https://gota.cafe/es/recetas/cafec-deep-27): Cono profundo de caída más estable
- [Cafec Deep 27 — Receta Base](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-cafeshi-base): 15 café, 250 agua (ratio 1:16.7), 93°C, por Cafeshi
- [Cafec Deep 27 — Bypass](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-cafeshi): 10 café, 150 agua (ratio 1:15), 92°C, por Cafeshi
- [Cafec Deep 27 — Kasuya 4:6](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-kasuya): 15 café, 225 agua (ratio 1:15), 88°C, por Tetsu Kasuya
- [Cafec Deep 27 — Oficial](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-official): 12 café, 150 agua (ratio 1:12.5), 90°C, por CAFEC
- [Cafec Deep 27 — Flujo Osmótico](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-osmotic): 15 café, 250 agua (ratio 1:16.7), 90°C, por CAFEC
- [Cafec Deep 27 — Vertido por Pulsos](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-pulse): 10 café, 170 agua (ratio 1:17), 93°C, por CAFEC
- [Cafec Deep 27 — Vertido Único](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por CAFEC
- [Cafec Deep 27 — Dosis Baja](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-small-dose): 8 café, 125 agua (ratio 1:15.6), 93°C, por CAFEC
- [Cafec Deep 27 — Estándar](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-standard): 15 café, 250 agua (ratio 1:16.7), 90°C, por CAFEC
- [Cafec Deep 27 — Preparación con Agitación](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-stir): 10 café, 170 agua (ratio 1:17), 100°C, por CAFEC
- [Cafec Deep 27 — Tres Pulsos](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-three-pulse): 15 café, 240 agua (ratio 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Deep 27 — Técnica Definitiva](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27-ultimate-technique): 15 café, 250 agua (ratio 1:16.7), 95°C, por James Hoffmann
- [Cafec Deep 27 — Inmersión](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-27): 15 café, 250 agua (ratio 1:16.7), 93°C, por CAFEC
- [Cafec Deep 27 — Tueste Claro](https://gota.cafe/es/recetas/cafec-deep-27/cafec-deep-light): 13 café, 210 agua (ratio 1:16.2), 95°C, por CAFEC
- [Cafec Deep 27 — Cuatro Vertidos 1:16](https://gota.cafe/es/recetas/cafec-deep-27/hedrick-deep-27-four-pour): 10 café, 160 agua (ratio 1:16), 95°C, por Lance Hedrick
- [Cafec Deep 27 — Cinco Vertidos Microdosis](https://gota.cafe/es/recetas/cafec-deep-27/hedrick-deep-27): 8 café, 140 agua (ratio 1:17.5), 95°C, por Lance Hedrick

### Cafec Deep 45

- [Cafec Deep 45](https://gota.cafe/es/recetas/cafec-deep-45): Cono profundo de caída más estable
- [Cafec Deep 45 — Receta Base](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-cafeshi-base): 15 café, 250 agua (ratio 1:16.7), 93°C, por Cafeshi
- [Cafec Deep 45 — Tueste Oscuro](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-dark): 16 café, 240 agua (ratio 1:15), 88°C, por CAFEC
- [Cafec Deep 45 — Vertido Dinámico](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-dynamic-pour): 26 café, 400 agua (ratio 1:15.4), 92°C, por Kurasu
- [Cafec Deep 45 — Helado](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-iced): 20 café, 200 agua (ratio 1:10), 96°C, por CAFEC
- [Cafec Deep 45 — Light 4:6](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-kasuya-light): 30 café, 450 agua (ratio 1:15), 93°C, por Tetsu Kasuya
- [Cafec Deep 45 — Kasuya 4:6](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-kasuya): 30 café, 450 agua (ratio 1:15), 88°C, por Tetsu Kasuya
- [Cafec Deep 45 — Estilo Kissaten](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-kissaten): 20 café, 320 agua (ratio 1:16), 88°C, por CAFEC
- [Cafec Deep 45 — Pulsos Multi-Taza](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-multi-cup): 30 café, 480 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Deep 45 — Flujo Osmótico](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-osmotic): 25 café, 400 agua (ratio 1:16), 90°C, por CAFEC
- [Cafec Deep 45 — Vertido por Pulsos](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-pulse): 25 café, 400 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Deep 45 — Vertido Único](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por CAFEC
- [Cafec Deep 45 — Tres Pulsos](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-three-pulse): 32 café, 512 agua (ratio 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Deep 45 — Técnica Definitiva](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45-ultimate-technique): 30 café, 500 agua (ratio 1:16.7), 96°C, por James Hoffmann
- [Cafec Deep 45 — Preparación Grande](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-45): 25 café, 400 agua (ratio 1:16), 93°C, por CAFEC
- [Cafec Deep 45 — Intensa](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-bold): 25 café, 375 agua (ratio 1:15), 90°C, por CAFEC
- [Cafec Deep 45 — Helado — Doble Tanda](https://gota.cafe/es/recetas/cafec-deep-45/cafec-deep-iced): 25 café, 250 agua (ratio 1:10), 100°C, por CAFEC

### Cafec Deep Pro

- [Cafec Deep Pro](https://gota.cafe/es/recetas/cafec-deep-pro): Dripper profundo hexagonal de 45 grados, predecesor del Flower Deep 45
- [Cafec Deep Pro — Bold](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-bold): 25 café, 375 agua (ratio 1:15), 90°C, por CAFEC
- [Cafec Deep Pro — Receta Base](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-cafeshi-base): 15 café, 250 agua (ratio 1:16.7), 93°C, por Cafeshi
- [Cafec Deep Pro — Center Pour](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-center-pour): 28 café, 450 agua (ratio 1:16.1), 90°C, por CAFEC
- [Cafec Deep Pro — Clásica](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-classic): 30 café, 480 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Deep Pro — Tueste Oscuro](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-dark-roast): 16 café, 240 agua (ratio 1:15), 88°C, por CAFEC
- [Cafec Deep Pro — Dynamic Pour](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-dynamic-pour): 26 café, 400 agua (ratio 1:15.4), 92°C, por Kurasu
- [Cafec Deep Pro — Japanese Iced](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-iced): 20 café, 200 agua (ratio 1:10), 96°C, por CAFEC
- [Cafec Deep Pro — Kasuya 4:6](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-kasuya): 30 café, 450 agua (ratio 1:15), 88°C, por Tetsu Kasuya
- [Cafec Deep Pro — Kissaten Style](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-kissaten): 20 café, 320 agua (ratio 1:16), 88°C, por CAFEC
- [Cafec Deep Pro — Large Brew](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-large-brew): 25 café, 400 agua (ratio 1:16), 93°C, por CAFEC
- [Cafec Deep Pro — Multi-Cup Pulse](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-multi-cup-pulse): 30 café, 480 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Deep Pro — Osmotic Flow](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-osmotic): 30 café, 480 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Deep Pro — Pulse Pour](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-pulse-pour): 25 café, 400 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Deep Pro — Single Pour](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por CAFEC
- [Cafec Deep Pro — Three Pulse](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-three-pulse): 30 café, 480 agua (ratio 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Deep Pro — Ultimate Technique](https://gota.cafe/es/recetas/cafec-deep-pro/cafec-deep-pro-ultimate-technique): 30 café, 500 agua (ratio 1:16.7), 96°C, por James Hoffmann

### Cafec Flower Cup 1

- [Cafec Flower Cup 1](https://gota.cafe/es/recetas/cafec-flower-cup1): Cono plisado de flujo más abierto
- [Cafec Flower Cup 1 — Receta Base](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-cafeshi-base): 15 café, 250 agua (ratio 1:16.7), 93°C, por Cafeshi
- [Cafec Flower Cup 1 — Espiral Pausada](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-cafeshi): 15 café, 250 agua (ratio 1:16.7), 94°C, por Cafeshi
- [Cafec Flower Cup 1 — Floración Completa](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-cata): 15 café, 240 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Flower Cup 1 — Clásica](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-classic): 13 café, 210 agua (ratio 1:16.2), 93°C, por CAFEC
- [Cafec Flower Cup 1 — Estilo Competencia](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-competition): 12 café, 200 agua (ratio 1:16.7), 96°C, por CAFEC
- [Cafec Flower Cup 1 — Tueste Oscuro](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-dark): 12 café, 180 agua (ratio 1:15), 88°C, por CAFEC
- [Cafec Flower Cup 1 — Cuatro Vertidos](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-four-pour): 12 café, 200 agua (ratio 1:16.7), 92°C, por CAFEC
- [Cafec Flower Cup 1 — Alta Extracción](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-high-extraction): 15 café, 250 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [Cafec Flower Cup 1 — Helado](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-iced): 20 café, 200 agua (ratio 1:10), 96°C, por CAFEC
- [Cafec Flower Cup 1 — Kasuya 4:6](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-kasuya): 15 café, 225 agua (ratio 1:15), 88°C, por Tetsu Kasuya
- [Cafec Flower Cup 1 — Tueste Claro](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-light): 12 café, 200 agua (ratio 1:16.7), 93°C, por CAFEC
- [Cafec Flower Cup 1 — Flujo Osmótico](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-osmotic): 12 café, 150 agua (ratio 1:12.5), 90°C, por CAFEC
- [Cafec Flower Cup 1 — Base por Porcentajes](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-percentage): 15 café, 230 agua (ratio 1:15.3), 85°C, por Hatakeyama Daiki
- [Cafec Flower Cup 1 — Vertido Único](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-single-pour): 12 café, 200 agua (ratio 1:16.7), 93°C, por CAFEC
- [Cafec Flower Cup 1 — Fuerte 1:15](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-strong-1-15): 12 café, 180 agua (ratio 1:15), 93°C, por CAFEC
- [Cafec Flower Cup 1 — Método Giro](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-swirl): 12 café, 200 agua (ratio 1:16.7), 96°C, por CAFEC
- [Cafec Flower Cup 1 — Dos Vertidos](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-two-pour): 12 café, 200 agua (ratio 1:16.7), 96°C, por Project Barista
- [Cafec Flower Cup 1 — Técnica Definitiva](https://gota.cafe/es/recetas/cafec-flower-cup1/cafec-flower-cup1-ultimate-technique): 15 café, 250 agua (ratio 1:16.7), 96°C, por James Hoffmann

### Cafec Flower Cup 4

- [Cafec Flower Cup 4](https://gota.cafe/es/recetas/cafec-flower-cup4): Cono plisado de flujo más abierto
- [Cafec Flower Cup 4 — Versátil](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-allround): 20 café, 320 agua (ratio 1:16), 93°C, por CAFEC
- [Cafec Flower Cup 4 — Receta Base](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-cafeshi-base): 25 café, 415 agua (ratio 1:16.6), 93°C, por Cafeshi
- [Cafec Flower Cup 4 — Floración Completa](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-cata): 24 café, 384 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Flower Cup 4 — Clásico](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-classic): 20 café, 300 agua (ratio 1:15), 90°C, por CAFEC
- [Cafec Flower Cup 4 — Estilo Competencia](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-competition): 20 café, 320 agua (ratio 1:16), 96°C, por CAFEC
- [Cafec Flower Cup 4 — Vertido Dinámico](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-dynamic-pour): 26 café, 400 agua (ratio 1:15.4), 92°C, por Kurasu
- [Cafec Flower Cup 4 — Helado](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-iced): 18 café, 180 agua (ratio 1:10), 96°C, por CAFEC
- [Cafec Flower Cup 4 — 4:6 Claro](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-kasuya-light): 20 café, 300 agua (ratio 1:15), 93°C, por Tetsu Kasuya
- [Cafec Flower Cup 4 — Kasuya 4:6](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-kasuya): 20 café, 300 agua (ratio 1:15), 88°C, por Tetsu Kasuya
- [Cafec Flower Cup 4 — Tueste Claro](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-light-roast): 22 café, 352 agua (ratio 1:16), 96°C, por CAFEC
- [Cafec Flower Cup 4 — Flujo Osmótico](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-osmotic): 24 café, 400 agua (ratio 1:16.7), 90°C, por CAFEC
- [Cafec Flower Cup 4 — Vertido Único](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por CAFEC
- [Cafec Flower Cup 4 — Tres Vertidos](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-three-pour): 20 café, 300 agua (ratio 1:15), 93°C, por CAFEC
- [Cafec Flower Cup 4 — Tres Pulsos](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-three-pulse): 22 café, 352 agua (ratio 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Flower Cup 4 — Dos Tazas](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-two-cup): 24 café, 400 agua (ratio 1:16.7), 94°C, por CAFEC
- [Cafec Flower Cup 4 — Técnica Definitiva](https://gota.cafe/es/recetas/cafec-flower-cup4/cafec-flower-cup4-ultimate-technique): 30 café, 500 agua (ratio 1:16.7), 96°C, por James Hoffmann

### Cafec Flower Oval 101

- [Cafec Flower Oval 101](https://gota.cafe/es/recetas/cafec-flower-oval-101): Trapezoidal con costillas de flor (1-2 tazas)
- [Cafec Flower Oval 101 — Receta Base](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-cafeshi-base): 15 café, 250 agua (ratio 1:16.7), 93°C, por Cafeshi
- [Cafec Flower Oval 101 — Clásica](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-classic): 12 café, 192 agua (ratio 1:16), 94°C, por CAFEC
- [Cafec Flower Oval 101 — Tueste Oscuro](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-dark-roast): 16 café, 240 agua (ratio 1:15), 88°C, por CAFEC
- [Cafec Flower Oval 101 — Dynamic Pour](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-dynamic-pour): 18 café, 280 agua (ratio 1:15.6), 92°C, por Kurasu
- [Cafec Flower Oval 101 — Four Pour](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-four-pour): 14 café, 200 agua (ratio 1:14.3), 91°C, por Kurasu
- [Cafec Flower Oval 101 — Iced](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-iced): 16 café, 150 agua (ratio 1:9.4), 91°C, por Kurasu
- [Cafec Flower Oval 101 — Japanese Iced](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-japanese-iced): 18 café, 180 agua (ratio 1:10), 96°C, por CAFEC
- [Cafec Flower Oval 101 — Light 4:6](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-kasuya-light): 12 café, 180 agua (ratio 1:15), 93°C, por Tetsu Kasuya
- [Cafec Flower Oval 101 — Kasuya 4:6](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-kasuya): 15 café, 225 agua (ratio 1:15), 88°C, por Tetsu Kasuya
- [Cafec Flower Oval 101 — Tueste Claro](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-light-roast): 12 café, 200 agua (ratio 1:16.7), 96°C, por CAFEC
- [Cafec Flower Oval 101 — Osmotic Flow](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-osmotic): 12 café, 200 agua (ratio 1:16.7), 92°C, por CAFEC
- [Cafec Flower Oval 101 — Oval Swirl](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-oval-swirl): 15 café, 240 agua (ratio 1:16), 87°C, por CAFEC
- [Cafec Flower Oval 101 — Single Pour](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-single-pour): 12 café, 200 agua (ratio 1:16.7), 92°C, por CAFEC
- [Cafec Flower Oval 101 — Strong 1:14](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-strong-1-14): 14 café, 196 agua (ratio 1:14), 92°C, por CAFEC
- [Cafec Flower Oval 101 — Three Pulse](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-three-pulse): 15 café, 240 agua (ratio 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Flower Oval 101 — Ultimate Technique](https://gota.cafe/es/recetas/cafec-flower-oval-101/cafec-flower-oval-101-ultimate-technique): 15 café, 250 agua (ratio 1:16.7), 96°C, por James Hoffmann

### Cafec Flower Oval 102

- [Cafec Flower Oval 102](https://gota.cafe/es/recetas/cafec-flower-oval-102): Trapezoidal con costillas de flor (2-4 tazas)
- [Cafec Flower Oval 102 — Receta Base](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-cafeshi-base): 22 café, 365 agua (ratio 1:16.6), 93°C, por Cafeshi
- [Cafec Flower Oval 102 — Clásica 1:16](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-classic-1-16): 25 café, 400 agua (ratio 1:16), 92°C, por CAFEC
- [Cafec Flower Oval 102 — Clásica](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-classic): 24 café, 384 agua (ratio 1:16), 94°C, por CAFEC
- [Cafec Flower Oval 102 — Tueste Oscuro](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-dark-roast): 28 café, 400 agua (ratio 1:14.3), 87°C, por CAFEC
- [Cafec Flower Oval 102 — Dynamic Pour](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-dynamic-pour): 26 café, 400 agua (ratio 1:15.4), 92°C, por Kurasu
- [Cafec Flower Oval 102 — Extracción Alta](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-high-extraction): 25 café, 425 agua (ratio 1:17), 96°C, por CAFEC
- [Cafec Flower Oval 102 — Japanese Iced](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-iced): 26 café, 240 agua (ratio 1:9.2), 91°C, por Kurasu
- [Cafec Flower Oval 102 — Kasuya 4:6](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-kasuya): 20 café, 300 agua (ratio 1:15), 88°C, por Tetsu Kasuya
- [Cafec Flower Oval 102 — Kissaten Style](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-kissaten): 30 café, 300 agua (ratio 1:10), 80°C, por CAFEC
- [Cafec Flower Oval 102 — Tueste Claro](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-light-roast): 22 café, 360 agua (ratio 1:16.4), 96°C, por CAFEC
- [Cafec Flower Oval 102 — Osmotic Flow](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-osmotic): 24 café, 400 agua (ratio 1:16.7), 92°C, por CAFEC
- [Cafec Flower Oval 102 — Oval Swirl](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-oval-swirl): 24 café, 384 agua (ratio 1:16), 87°C, por CAFEC
- [Cafec Flower Oval 102 — Vertido Único](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-single-pour): 24 café, 400 agua (ratio 1:16.7), 92°C, por CAFEC
- [Cafec Flower Oval 102 — Tres Vertidos](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-three-pour): 20 café, 300 agua (ratio 1:15), 93°C, por CAFEC
- [Cafec Flower Oval 102 — Three Pulse](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-three-pulse): 25 café, 400 agua (ratio 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Flower Oval 102 — Ultimate Technique](https://gota.cafe/es/recetas/cafec-flower-oval-102/cafec-flower-oval-102-ultimate-technique): 30 café, 500 agua (ratio 1:16.7), 96°C, por James Hoffmann

### Chemex 10 Tazas

- [Chemex 10 Tazas](https://gota.cafe/es/recetas/chemex-10): Jarra elegante para una taza limpia
- [Chemex 10 Tazas — Preparación en Lote](https://gota.cafe/es/recetas/chemex-10/chemex-10-batch): 62 café, 1000 agua (ratio 1:16.1), 96°C, por Chemex
- [Chemex 10 Tazas — Concentrado](https://gota.cafe/es/recetas/chemex-10/chemex-10-concentrate): 70 café, 700 agua (ratio 1:10), 95°C, por Chemex
- [Chemex 10 Tazas — Molienda Fina](https://gota.cafe/es/recetas/chemex-10/chemex-10-counter-culture): 50 café, 800 agua (ratio 1:16), 96°C, por Counter Culture Coffee
- [Chemex 10 Tazas — Tueste Oscuro Baja Temperatura](https://gota.cafe/es/recetas/chemex-10/chemex-10-dark-roast): 56 café, 840 agua (ratio 1:15), 90°C, por Chemex
- [Chemex 10 Tazas — Cuatro Vertidos](https://gota.cafe/es/recetas/chemex-10/chemex-10-four-pour): 65 café, 875 agua (ratio 1:13.5), 98°C, por Clarity Coffee
- [Chemex 10 Tazas — Oficial](https://gota.cafe/es/recetas/chemex-10/chemex-10-hoffmann): 55 café, 900 agua (ratio 1:16.4), 100°C, por James Hoffmann
- [Chemex 10 Tazas — Café Helado](https://gota.cafe/es/recetas/chemex-10/chemex-10-iced): 60 café, 650 agua (ratio 1:10.8), 96°C, por Chemex
- [Chemex 10 Tazas — Nordica Ligera](https://gota.cafe/es/recetas/chemex-10/chemex-10-nordic): 48 café, 800 agua (ratio 1:16.7), 97°C, por Chemex
- [Chemex 10 Tazas — Fiesta en Lote](https://gota.cafe/es/recetas/chemex-10/chemex-10-party): 65 café, 1050 agua (ratio 1:16.2), 96°C, por Chemex
- [Chemex 10 Tazas — Pulso Lento](https://gota.cafe/es/recetas/chemex-10/chemex-10-slow-pulse): 50 café, 850 agua (ratio 1:17), 96°C, por Chemex

### Chemex 3 Tazas

- [Chemex 3 Tazas](https://gota.cafe/es/recetas/chemex-3): Jarra elegante para una taza limpia
- [Chemex 3 Tazas — Vertido en Espiral](https://gota.cafe/es/recetas/chemex-3/blue-bottle-chemex-3): 25 café, 400 agua (ratio 1:16), 96°C, por Blue Bottle Coffee
- [Chemex 3 Tazas — Concentrado](https://gota.cafe/es/recetas/chemex-3/chemex-3-concentrate): 22 café, 220 agua (ratio 1:10), 95°C, por Chemex
- [Chemex 3 Tazas — Tueste Oscuro Suave](https://gota.cafe/es/recetas/chemex-3/chemex-3-dark-roast): 18 café, 270 agua (ratio 1:15), 90°C, por Chemex
- [Chemex 3 Tazas — Oficial](https://gota.cafe/es/recetas/chemex-3/chemex-3-hoffmann): 15 café, 250 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [Chemex 3 Tazas — Helado Rápido](https://gota.cafe/es/recetas/chemex-3/chemex-3-iced): 20 café, 200 agua (ratio 1:10), 96°C, por Chemex
- [Chemex 3 Tazas — Tueste Claro](https://gota.cafe/es/recetas/chemex-3/chemex-3-light-roast): 22 café, 350 agua (ratio 1:15.9), 97°C, por Chemex
- [Chemex 3 Tazas — Mañanero](https://gota.cafe/es/recetas/chemex-3/chemex-3-morning): 20 café, 320 agua (ratio 1:16), 96°C, por Chemex
- [Chemex 3 Tazas — Nordica Ligera](https://gota.cafe/es/recetas/chemex-3/chemex-3-nordic): 15 café, 250 agua (ratio 1:16.7), 97°C, por Chemex
- [Chemex 3 Tazas — Vertido por Pulsos](https://gota.cafe/es/recetas/chemex-3/chemex-3-pulse): 26 café, 400 agua (ratio 1:15.4), 96°C, por Chemex
- [Chemex 3 Tazas — Vertido Único](https://gota.cafe/es/recetas/chemex-3/chemex-3-single-pour): 18 café, 280 agua (ratio 1:15.6), 96°C, por Chemex

### Chemex 6 Tazas

- [Chemex 6 Tazas](https://gota.cafe/es/recetas/chemex-6): Jarra elegante para una taza limpia
- [Chemex 6 Tazas — Concentrado](https://gota.cafe/es/recetas/chemex-6/chemex-6-concentrate): 55 café, 500 agua (ratio 1:9.1), 96°C, por Chemex
- [Chemex 6 Tazas — Tueste Claro](https://gota.cafe/es/recetas/chemex-6/chemex-6-light-roast): 40 café, 650 agua (ratio 1:16.3), 97°C, por Chemex
- [Chemex 6 Tazas — Clásica](https://gota.cafe/es/recetas/chemex-6/chemex-clasica): 30 café, 500 agua (ratio 1:16.7), 96°C, por Chemex
- [Chemex 6 Tazas — Concentrado de Café](https://gota.cafe/es/recetas/chemex-6/chemex-concentrate): 42 café, 420 agua (ratio 1:10), 96°C, por Chemex
- [Chemex 6 Tazas — Tueste Oscuro](https://gota.cafe/es/recetas/chemex-6/chemex-dark-roast): 28 café, 475 agua (ratio 1:17), 90°C, por Chemex
- [Chemex 6 Tazas — Café Helado](https://gota.cafe/es/recetas/chemex-6/chemex-iced): 35 café, 350 agua (ratio 1:10), 96°C, por Chemex
- [Chemex 6 Tazas — Vertido en Pulsos](https://gota.cafe/es/recetas/chemex-6/chemex-pulse): 32 café, 512 agua (ratio 1:16), 95°C, por Chemex
- [Chemex 6 Tazas — Pulsos Cronometrados](https://gota.cafe/es/recetas/chemex-6/counter-culture-chemex): 45 café, 750 agua (ratio 1:16.7), 93°C, por Counter Culture Coffee
- [Chemex 6 Tazas — Tres Vertidos al Centro](https://gota.cafe/es/recetas/chemex-6/george-howell-chemex): 48 café, 780 agua (ratio 1:16.3), 96°C, por George Howell
- [Chemex 6 Tazas — Dos Hacks](https://gota.cafe/es/recetas/chemex-6/hedrick-chemex): 40 café, 650 agua (ratio 1:16.3), 100°C, por Lance Hedrick
- [Chemex 6 Tazas — Adaptación de V60](https://gota.cafe/es/recetas/chemex-6/hoffmann-chemex): 30 café, 500 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [Chemex 6 Tazas — Bloom con Cuchara](https://gota.cafe/es/recetas/chemex-6/rao-chemex): 30 café, 510 agua (ratio 1:17), 97°C, por Scott Rao
- [Chemex 6 Tazas — Vertido Oscilante](https://gota.cafe/es/recetas/chemex-6/stumptown-chemex): 42 café, 700 agua (ratio 1:16.7), 96°C, por Stumptown Coffee Roasters

### Chemex 8 Tazas

- [Chemex 8 Tazas](https://gota.cafe/es/recetas/chemex-8): Jarra elegante para una taza limpia
- [Chemex 8 Tazas — Lote Grande](https://gota.cafe/es/recetas/chemex-8/chemex-8-batch): 53 café, 800 agua (ratio 1:15.1), 96°C, por Chemex
- [Chemex 8 Tazas — Concentrado](https://gota.cafe/es/recetas/chemex-8/chemex-8-concentrate): 50 café, 500 agua (ratio 1:10), 95°C, por Chemex
- [Chemex 8 Tazas — Tueste Oscuro Balanceado](https://gota.cafe/es/recetas/chemex-8/chemex-8-dark-roast): 42 café, 640 agua (ratio 1:15.2), 90°C, por Chemex
- [Chemex 8 Tazas — Cuatro Vertidos](https://gota.cafe/es/recetas/chemex-8/chemex-8-four-pour): 45 café, 700 agua (ratio 1:15.6), 96°C, por Chemex
- [Chemex 8 Tazas — Dos Vertidos](https://gota.cafe/es/recetas/chemex-8/chemex-8-hoffmann): 40 café, 640 agua (ratio 1:16), 100°C, por James Hoffmann
- [Chemex 8 Tazas — Café Helado](https://gota.cafe/es/recetas/chemex-8/chemex-8-iced): 50 café, 530 agua (ratio 1:10.6), 96°C, por Chemex
- [Chemex 8 Tazas — Extracción Nórdica Ligera](https://gota.cafe/es/recetas/chemex-8/chemex-8-nordic): 36 café, 600 agua (ratio 1:16.7), 97°C, por Chemex
- [Chemex 8 Tazas — Fiesta](https://gota.cafe/es/recetas/chemex-8/chemex-8-party): 50 café, 800 agua (ratio 1:16), 96°C, por Chemex
- [Chemex 8 Tazas — Molienda Fina](https://gota.cafe/es/recetas/chemex-8/chemex-8-single-origin): 45 café, 750 agua (ratio 1:16.7), 93°C, por Counter Culture Coffee
- [Chemex 8 Tazas — Oficial](https://gota.cafe/es/recetas/chemex-8/stumptown-chemex-8): 42 café, 700 agua (ratio 1:16.7), 96°C, por Stumptown Coffee Roasters

### Clever Dripper L

- [Clever Dripper L](https://gota.cafe/es/recetas/clever-l): Infusion primero, descarga después
- [Clever Dripper L — Clásica](https://gota.cafe/es/recetas/clever-l/clever-classic): 20 café, 320 agua (ratio 1:16), 96°C, por Clever
- [Clever Dripper L — Grueso 1:15](https://gota.cafe/es/recetas/clever-l/clever-coarse-1-15): 25 café, 375 agua (ratio 1:15), 96°C, por Equator Coffees
- [Clever Dripper L — Flash Helado](https://gota.cafe/es/recetas/clever-l/clever-cold-flash): 28 café, 300 agua (ratio 1:10.7), 100°C, por Kaldi's Coffee
- [Clever Dripper L — Tiempo Ajustable](https://gota.cafe/es/recetas/clever-l/clever-counter-culture): 25 café, 400 agua (ratio 1:16), 93°C, por Counter Culture Coffee
- [Clever Dripper L — Oficial](https://gota.cafe/es/recetas/clever-l/clever-crema): 25 café, 400 agua (ratio 1:16), 96°C, por Crema Coffee Roasters
- [Clever Dripper L — Tueste Oscuro](https://gota.cafe/es/recetas/clever-l/clever-dark-roast): 18 café, 300 agua (ratio 1:16.7), 88°C, por Kaldi's Coffee
- [Clever Dripper L — Definitivo](https://gota.cafe/es/recetas/clever-l/clever-hoffmann-ultimate): 15 café, 250 agua (ratio 1:16.7), 95°C, por James Hoffmann
- [Clever Dripper L — Agua Antes que Café](https://gota.cafe/es/recetas/clever-l/clever-hoffmann): 15 café, 250 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [Clever Dripper L — Café Helado](https://gota.cafe/es/recetas/clever-l/clever-iced): 22 café, 220 agua (ratio 1:10), 96°C, por Clever
- [Clever Dripper L — Tueste Claro Estilo Té](https://gota.cafe/es/recetas/clever-l/clever-light-roast): 16 café, 270 agua (ratio 1:16.9), 100°C, por Clever
- [Clever Dripper L — Preparación Rápida](https://gota.cafe/es/recetas/clever-l/clever-quick): 18 café, 280 agua (ratio 1:15.6), 96°C, por Clever
- [Clever Dripper L — Preparación Fuerte](https://gota.cafe/es/recetas/clever-l/clever-strong): 25 café, 300 agua (ratio 1:12), 93°C, por Clever
- [Clever Dripper L — Inmersión Larga 1:18](https://gota.cafe/es/recetas/clever-l/george-howell-clever): 15 café, 270 agua (ratio 1:18), 96°C, por George Howell

### Clever Dripper S

- [Clever Dripper S](https://gota.cafe/es/recetas/clever-s): Infusion primero, descarga después
- [Clever Dripper S — Sauna](https://gota.cafe/es/recetas/clever-s/clever-s-berg-wu): 16 café, 240 agua (ratio 1:15), 97°C, por Berg Wu
- [Clever Dripper S — Mezcla a los Tres](https://gota.cafe/es/recetas/clever-s/clever-s-cafeshi): 15 café, 250 agua (ratio 1:16.7), 93°C, por Cafeshi
- [Clever Dripper S — Concentrado](https://gota.cafe/es/recetas/clever-s/clever-s-concentrate): 20 café, 160 agua (ratio 1:8), 95°C, por Clever
- [Clever Dripper S — Tiempo Ajustable](https://gota.cafe/es/recetas/clever-s/clever-s-counter-culture): 15 café, 240 agua (ratio 1:16), 93°C, por Counter Culture Coffee
- [Clever Dripper S — Oficial](https://gota.cafe/es/recetas/clever-s/clever-s-crema): 15 café, 240 agua (ratio 1:16), 96°C, por Crema Coffee Roasters
- [Clever Dripper S — Inmersión Tueste Oscuro](https://gota.cafe/es/recetas/clever-s/clever-s-dark-roast): 14 café, 210 agua (ratio 1:15), 88°C, por Clever
- [Clever Dripper S — Inmersión Larga 1:18](https://gota.cafe/es/recetas/clever-s/clever-s-george-howell): 10 café, 180 agua (ratio 1:18), 96°C, por George Howell
- [Clever Dripper S — Bloom e Inmersión](https://gota.cafe/es/recetas/clever-s/clever-s-hoffmann): 10 café, 170 agua (ratio 1:17), 95°C, por James Hoffmann
- [Clever Dripper S — Helado Flash](https://gota.cafe/es/recetas/clever-s/clever-s-iced): 18 café, 180 agua (ratio 1:10), 100°C, por Clever
- [Clever Dripper S — Inmersión Japonesa](https://gota.cafe/es/recetas/clever-s/clever-s-japanese): 14 café, 230 agua (ratio 1:16.4), 90°C, por Clever
- [Clever Dripper S — Flujo Osmótico](https://gota.cafe/es/recetas/clever-s/clever-s-osmotic): 15 café, 240 agua (ratio 1:16), 93°C, por Clever
- [Clever Dripper S — Sin Agitar](https://gota.cafe/es/recetas/clever-s/clever-s-red-poison): 16 café, 200 agua (ratio 1:12.5), 93°C, por Red Poison
- [Clever Dripper S — Taza Individual](https://gota.cafe/es/recetas/clever-s/clever-s-single): 12 café, 200 agua (ratio 1:16.7), 95°C, por Clever

### Cold Brew

- [Cold Brew](https://gota.cafe/es/recetas/cold-brew): Extracción larga para una taza suave
- [Cold Brew — Suave 1:17](https://gota.cafe/es/recetas/cold-brew/cold-brew-cafeshi): 60 café, 1000 agua (ratio 1:16.7), 20°C, por Cafeshi
- [Cold Brew — Clásico](https://gota.cafe/es/recetas/cold-brew/cold-brew-classic): 100 café, 600 agua (ratio 1:6), 4°C, por Specialty Coffee Association
- [Cold Brew — Concentrado 24 Horas](https://gota.cafe/es/recetas/cold-brew/cold-brew-concentrate): 100 café, 600 agua (ratio 1:6), 4°C, por Gota Team
- [Cold Brew — Filtron](https://gota.cafe/es/recetas/cold-brew/cold-brew-filtron): 340 café, 1600 agua (ratio 1:4.7), 4°C, por Stumptown Coffee Roasters
- [Cold Brew — Goteo Lento Kyoto](https://gota.cafe/es/recetas/cold-brew/cold-brew-kyoto): 50 café, 625 agua (ratio 1:12.5), 4°C, por Specialty Coffee Association
- [Cold Brew — Milk Punch](https://gota.cafe/es/recetas/cold-brew/cold-brew-milk-punch): 100 café, 800 agua (ratio 1:8), 4°C, por Barista Hustle
- [Cold Brew — Concentrado Estilo Nitro](https://gota.cafe/es/recetas/cold-brew/cold-brew-nitro-style): 80 café, 600 agua (ratio 1:7.5), 4°C, por Gota Team
- [Cold Brew — Overnight Fridge](https://gota.cafe/es/recetas/cold-brew/cold-brew-overnight): 70 café, 700 agua (ratio 1:10), 4°C, por Blue Bottle Coffee
- [Cold Brew — Rápido 4 Horas](https://gota.cafe/es/recetas/cold-brew/cold-brew-quick): 60 café, 500 agua (ratio 1:8.3), 20°C, por Gota Team
- [Cold Brew — Toddy](https://gota.cafe/es/recetas/cold-brew/cold-brew-toddy): 200 café, 1600 agua (ratio 1:8), 20°C, por Counter Culture Coffee

### Contour Drip

- [Contour Drip](https://gota.cafe/es/recetas/contour): Cono de dos materiales — cima cerámica, base de silicona
- [Contour Drip — WBrC 2026 Tercer puesto](https://gota.cafe/es/recetas/contour/contour-sandwich): 16 café, 215 agua (ratio 1:13.4), 94°C, por Bavis Kwong

### December Dripper

- [December Dripper](https://gota.cafe/es/recetas/december-dripper): Ajusta el flujo para cambiar la taza
- [December Dripper — Cinco Pulsos Crecientes](https://gota.cafe/es/recetas/december-dripper/december-bettr): 20 café, 300 agua (ratio 1:15), 93°C, por Bettr Coffee
- [December Dripper — Tueste Oscuro](https://gota.cafe/es/recetas/december-dripper/december-dark): 16 café, 240 agua (ratio 1:15), 88°C, por December Dripper
- [December Dripper — Inmersión Clásica](https://gota.cafe/es/recetas/december-dripper/december-full-immersion): 18 café, 270 agua (ratio 1:15), 95°C, por December Dripper
- [December Dripper — Método Híbrido](https://gota.cafe/es/recetas/december-dripper/december-hybrid): 16 café, 250 agua (ratio 1:15.6), 95°C, por December Dripper
- [December Dripper — Helado](https://gota.cafe/es/recetas/december-dripper/december-iced): 20 café, 200 agua (ratio 1:10), 96°C, por December Dripper
- [December Dripper — Inmersión Rápida](https://gota.cafe/es/recetas/december-dripper/december-immersion): 15 café, 250 agua (ratio 1:16.7), 93°C, por December Dripper
- [December Dripper — Lote Grande Stage 3](https://gota.cafe/es/recetas/december-dripper/december-large-batch): 40 café, 680 agua (ratio 1:17), 96°C, por December Dripper
- [December Dripper — Tueste Claro](https://gota.cafe/es/recetas/december-dripper/december-light): 15 café, 250 agua (ratio 1:16.7), 96°C, por December Dripper
- [December Dripper — Vertido con Floración Cerrada](https://gota.cafe/es/recetas/december-dripper/december-pourover): 15 café, 255 agua (ratio 1:17), 96°C, por December Dripper
- [December Dripper — Vertido Único](https://gota.cafe/es/recetas/december-dripper/december-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por December Dripper

### DragonFly Tri-Spin

- [DragonFly Tri-Spin](https://gota.cafe/es/recetas/dragonfly): Base plana de porcelana con base de tres salidas; base-switch opcional
- [DragonFly Tri-Spin — WBrC 2026 Finalista](https://gota.cafe/es/recetas/dragonfly/dragonfly-three-essentials): 15 café, 225 agua (ratio 1:15), 90°C, por Angie Molina

### Espro Bloom

- [Espro Bloom](https://gota.cafe/es/recetas/espro-bloom): Base plana pensada para un bloom parejo
- [Espro Bloom — Café de Tueste Oscuro](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Gota Team
- [Espro Bloom — Café Helado](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Gota Team
- [Espro Bloom — Tueste Claro](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-light): 15 café, 250 agua (ratio 1:16.7), 96°C, por Gota Team
- [Espro Bloom — Bloom Masivo 5:1](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-mall-grab): 18 café, 300 agua (ratio 1:16.7), 99°C, por Mall Grab Coffee
- [Espro Bloom — Oficial](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-official): 20 café, 300 agua (ratio 1:15), 95°C, por Espro
- [Espro Bloom — Vertido](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-pourover): 18 café, 300 agua (ratio 1:16.7), 95°C, por Espro
- [Espro Bloom — Molienda Fina](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-prima): 20 café, 360 agua (ratio 1:18), 100°C, por Prima Coffee Equipment
- [Espro Bloom — Vertido con Pulsos de Bloom](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Gota Team
- [Espro Bloom — Vertido Unico de Bloom](https://gota.cafe/es/recetas/espro-bloom/espro-bloom-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Gota Team

### F70 Flatbottom

- [F70 Flatbottom](https://gota.cafe/es/recetas/f70): Lecho plano indulgente con más cuerpo
- [F70 Flatbottom — Tueste Oscuro](https://gota.cafe/es/recetas/f70/f70-dark): 20 café, 320 agua (ratio 1:16), 88°C, por Gota Team
- [F70 Flatbottom — Oficial](https://gota.cafe/es/recetas/f70/f70-official): 20 café, 320 agua (ratio 1:16), 95°C, por Saint Anthony Industries
- [F70 Flatbottom — Taza Individual](https://gota.cafe/es/recetas/f70/f70-single): 15 café, 240 agua (ratio 1:16), 92°C, por Gota Team

### Fellow Stagg X

- [Fellow Stagg X](https://gota.cafe/es/recetas/fellow-stagg-x): Base plana compacta y precisa
- [Fellow Stagg X — Oficial](https://gota.cafe/es/recetas/fellow-stagg-x/fellow-official-x): 20 café, 340 agua (ratio 1:17), 97°C, por Fellow
- [Fellow Stagg X — Estilo Competición](https://gota.cafe/es/recetas/fellow-stagg-x/fellow-stagg-x-competition): 15 café, 250 agua (ratio 1:16.7), 94°C, por Fellow
- [Fellow Stagg X — Tueste Oscuro](https://gota.cafe/es/recetas/fellow-stagg-x/fellow-stagg-x-dark): 26 café, 400 agua (ratio 1:15.4), 92°C, por Fellow
- [Fellow Stagg X — Claridad](https://gota.cafe/es/recetas/fellow-stagg-x/stagg-x-clarity): 20 café, 320 agua (ratio 1:16), 96°C, por Clarity Coffee
- [Fellow Stagg X — Clásica](https://gota.cafe/es/recetas/fellow-stagg-x/stagg-x-classic): 20 café, 300 agua (ratio 1:15), 96°C, por Fellow
- [Fellow Stagg X — Flash con Hielo](https://gota.cafe/es/recetas/fellow-stagg-x/stagg-x-iced): 20 café, 160 agua (ratio 1:8), 96°C, por Fellow
- [Fellow Stagg X — Rothrock Stagg X](https://gota.cafe/es/recetas/fellow-stagg-x/stagg-x-light): 22 café, 350 agua (ratio 1:15.9), 93°C, por Rothrock Coffee
- [Fellow Stagg X — Vertido por Pulsos](https://gota.cafe/es/recetas/fellow-stagg-x/stagg-x-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Gota Team
- [Fellow Stagg X — Vertido Único](https://gota.cafe/es/recetas/fellow-stagg-x/stagg-x-single-pour): 16 café, 250 agua (ratio 1:15.6), 95°C, por Fellow
- [Fellow Stagg X — Seis Vertidos](https://gota.cafe/es/recetas/fellow-stagg-x/stagg-x-six-pour): 18 café, 300 agua (ratio 1:16.7), 95°C, por George Howell

### Fellow Stagg XF

- [Fellow Stagg XF](https://gota.cafe/es/recetas/fellow-stagg-xf): Base plana compacta y precisa
- [Fellow Stagg XF — Oficial](https://gota.cafe/es/recetas/fellow-stagg-xf/fellow-official-xf): 20 café, 300 agua (ratio 1:15), 96°C, por Fellow
- [Fellow Stagg XF — Tueste Oscuro](https://gota.cafe/es/recetas/fellow-stagg-xf/fellow-stagg-xf-dark): 18 café, 270 agua (ratio 1:15), 90°C, por Fellow
- [Fellow Stagg XF — Helado Flash](https://gota.cafe/es/recetas/fellow-stagg-xf/fellow-stagg-xf-iced): 20 café, 160 agua (ratio 1:8), 96°C, por Fellow
- [Fellow Stagg XF — 5 Pulsos — Taza Individual](https://gota.cafe/es/recetas/fellow-stagg-xf/fellow-stagg-xf-pulse): 18 café, 300 agua (ratio 1:16.7), 94°C, por Fellow
- [Fellow Stagg XF — Pulso](https://gota.cafe/es/recetas/fellow-stagg-xf/fellow-xf-pulse): 20 café, 340 agua (ratio 1:17), 97°C, por Fellow
- [Fellow Stagg XF — Claridad](https://gota.cafe/es/recetas/fellow-stagg-xf/stagg-xf-clarity): 20 café, 320 agua (ratio 1:16), 96°C, por Fellow
- [Fellow Stagg XF — Fondo Plano](https://gota.cafe/es/recetas/fellow-stagg-xf/stagg-xf-flat): 20 café, 320 agua (ratio 1:16), 95°C, por Fellow
- [Fellow Stagg XF — Lote Grande](https://gota.cafe/es/recetas/fellow-stagg-xf/stagg-xf-large-batch): 30 café, 500 agua (ratio 1:16.7), 95°C, por Fellow
- [Fellow Stagg XF — 4 Pulsos — Doble Tanda](https://gota.cafe/es/recetas/fellow-stagg-xf/stagg-xf-pulse): 30 café, 500 agua (ratio 1:16.7), 95°C, por Fellow
- [Fellow Stagg XF — Seis Vertidos](https://gota.cafe/es/recetas/fellow-stagg-xf/stagg-xf-six-pour): 19 café, 300 agua (ratio 1:15.8), 95°C, por George Howell

### Prensa Francesa 12 Tazas

- [Prensa Francesa 12 Tazas](https://gota.cafe/es/recetas/french-press-12): Inmersión total con más cuerpo
- [Prensa Francesa 12 Tazas — Bloom y Ruptura](https://gota.cafe/es/recetas/french-press-12/french-press-12-bloom-break): 65 café, 1000 agua (ratio 1:15.4), 96°C, por Specialty Coffee Association
- [Prensa Francesa 12 Tazas — Cold Brew Concentrado](https://gota.cafe/es/recetas/french-press-12/french-press-12-cold-brew-overnight): 150 café, 1200 agua (ratio 1:8), 20°C, por Specialty Coffee Association
- [Prensa Francesa 12 Tazas — Cold Brew Lote Grande](https://gota.cafe/es/recetas/french-press-12/french-press-12-cold-brew): 150 café, 900 agua (ratio 1:6), 4°C, por Specialty Coffee Association
- [Prensa Francesa 12 Tazas — Catación Estilo Prensa](https://gota.cafe/es/recetas/french-press-12/french-press-12-cupping): 56 café, 900 agua (ratio 1:16.1), 93°C, por Specialty Coffee Association
- [Prensa Francesa 12 Tazas — Tueste Oscuro Lote Grande](https://gota.cafe/es/recetas/french-press-12/french-press-12-dark-roast): 50 café, 900 agua (ratio 1:18), 88°C, por Specialty Coffee Association
- [Prensa Francesa 12 Tazas — Helado Flash Lote Grande](https://gota.cafe/es/recetas/french-press-12/french-press-12-iced): 70 café, 700 agua (ratio 1:10), 96°C, por Specialty Coffee Association
- [Prensa Francesa 12 Tazas — Lote Sin Prensar](https://gota.cafe/es/recetas/french-press-12/french-press-hoffmann-large): 56 café, 900 agua (ratio 1:16.1), 100°C, por James Hoffmann
- [Prensa Francesa 12 Tazas — Lote Grande](https://gota.cafe/es/recetas/french-press-12/french-press-large): 56 café, 900 agua (ratio 1:16.1), 96°C, por Specialty Coffee Association
- [Prensa Francesa 12 Tazas — Lote para Fiesta](https://gota.cafe/es/recetas/french-press-12/french-press-party): 90 café, 1400 agua (ratio 1:15.6), 96°C, por Specialty Coffee Association
- [Prensa Francesa 12 Tazas — Agitación Continua](https://gota.cafe/es/recetas/french-press-12/intelligentsia-french-press): 56 café, 900 agua (ratio 1:16.1), 100°C, por Intelligentsia Coffee

### Prensa Francesa 3 Tazas

- [Prensa Francesa 3 Tazas](https://gota.cafe/es/recetas/french-press-3): Inmersión total con más cuerpo
- [Prensa Francesa 3 Tazas — Infusión de Seis Minutos](https://gota.cafe/es/recetas/french-press-3/counter-culture-french-press): 28 café, 500 agua (ratio 1:17.9), 93°C, por Counter Culture Coffee
- [Prensa Francesa 3 Tazas — Bloom y Ruptura](https://gota.cafe/es/recetas/french-press-3/french-press-3-bloom-break): 20 café, 300 agua (ratio 1:15), 96°C, por Specialty Coffee Association
- [Prensa Francesa 3 Tazas — Concentrado Cold Brew](https://gota.cafe/es/recetas/french-press-3/french-press-3-cold-brew): 30 café, 180 agua (ratio 1:6), 4°C, por Specialty Coffee Association
- [Prensa Francesa 3 Tazas — Concentrado Caliente](https://gota.cafe/es/recetas/french-press-3/french-press-3-concentrate): 35 café, 300 agua (ratio 1:8.6), 96°C, por Specialty Coffee Association
- [Prensa Francesa 3 Tazas — Catación Estilo Prensa](https://gota.cafe/es/recetas/french-press-3/french-press-3-cupping-style): 18 café, 300 agua (ratio 1:16.7), 93°C, por Specialty Coffee Association
- [Prensa Francesa 3 Tazas — Tueste Oscuro](https://gota.cafe/es/recetas/french-press-3/french-press-3-dark-roast): 14 café, 250 agua (ratio 1:17.9), 88°C, por Specialty Coffee Association
- [Prensa Francesa 3 Tazas — Helada](https://gota.cafe/es/recetas/french-press-3/french-press-3-iced): 25 café, 200 agua (ratio 1:8), 96°C, por Specialty Coffee Association
- [Prensa Francesa 3 Tazas — Oficial](https://gota.cafe/es/recetas/french-press-3/french-press-hoffmann): 15 café, 250 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [Prensa Francesa 3 Tazas — Clásico Rápido](https://gota.cafe/es/recetas/french-press-3/french-press-quick): 18 café, 300 agua (ratio 1:16.7), 96°C, por Specialty Coffee Association
- [Prensa Francesa 3 Tazas — Taza Individual](https://gota.cafe/es/recetas/french-press-3/french-press-single): 15 café, 250 agua (ratio 1:16.7), 96°C, por Specialty Coffee Association
- [Prensa Francesa 3 Tazas — Émbolo Flotante](https://gota.cafe/es/recetas/french-press-3/rao-french-press): 15 café, 270 agua (ratio 1:18), 95°C, por Scott Rao
- [Prensa Francesa 3 Tazas — Llenado en Dos Etapas](https://gota.cafe/es/recetas/french-press-3/stumptown-french-press): 28 café, 450 agua (ratio 1:16.1), 96°C, por Stumptown Coffee Roasters

### Prensa Francesa 8 Tazas

- [Prensa Francesa 8 Tazas](https://gota.cafe/es/recetas/french-press-8): Inmersión total con más cuerpo
- [Prensa Francesa 8 Tazas — Prensado Parcial](https://gota.cafe/es/recetas/french-press-8/blue-bottle-french-press): 30 café, 350 agua (ratio 1:11.7), 98°C, por Blue Bottle Coffee
- [Prensa Francesa 8 Tazas — Lote Helado](https://gota.cafe/es/recetas/french-press-8/french-press-8-iced-batch): 40 café, 500 agua (ratio 1:12.5), 95°C, por Blue Bottle Coffee
- [Prensa Francesa 8 Tazas — Clásica](https://gota.cafe/es/recetas/french-press-8/french-press-classic): 30 café, 500 agua (ratio 1:16.7), 96°C, por Specialty Coffee Association
- [Prensa Francesa 8 Tazas — Cold Brew](https://gota.cafe/es/recetas/french-press-8/french-press-cold-brew): 60 café, 500 agua (ratio 1:8.3), 4°C, por Specialty Coffee Association
- [Prensa Francesa 8 Tazas — Concentrado](https://gota.cafe/es/recetas/french-press-8/french-press-concentrate): 50 café, 400 agua (ratio 1:8), 96°C, por Specialty Coffee Association
- [Prensa Francesa 8 Tazas — Estilo Catación](https://gota.cafe/es/recetas/french-press-8/french-press-cupping-style): 18 café, 300 agua (ratio 1:16.7), 96°C, por Barista Hustle
- [Prensa Francesa 8 Tazas — Tueste Oscuro](https://gota.cafe/es/recetas/french-press-8/french-press-dark): 28 café, 500 agua (ratio 1:17.9), 90°C, por Specialty Coffee Association
- [Prensa Francesa 8 Tazas — Sin prensar](https://gota.cafe/es/recetas/french-press-8/hoffmann-french-press): 30 café, 500 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [Prensa Francesa 8 Tazas — Émbolo Flotante](https://gota.cafe/es/recetas/french-press-8/rao-french-press): 30 café, 540 agua (ratio 1:18), 95°C, por Scott Rao
- [Prensa Francesa 8 Tazas — Estilo Cata](https://gota.cafe/es/recetas/french-press-8/wendelboe-french-press): 35 café, 500 agua (ratio 1:14.3), 100°C, por Tim Wendelboe

### G70 Vessel

- [G70 Vessel](https://gota.cafe/es/recetas/g70): Cafetera-jarra de vidrio con columna de 70°
- [G70 Vessel — Método 4:6](https://gota.cafe/es/recetas/g70/g70-46-method): 20 café, 320 agua (ratio 1:16), 92°C, por Gota Team
- [G70 Vessel — Japonés Helado](https://gota.cafe/es/recetas/g70/g70-iced): 24 café, 240 agua (ratio 1:10), 94°C, por Gota Team
- [G70 Vessel — Jarra Completa](https://gota.cafe/es/recetas/g70/g70-official): 30 café, 480 agua (ratio 1:16), 95°C, por Saint Anthony Industries
- [G70 Vessel — Taza Individual](https://gota.cafe/es/recetas/g70/g70-single): 18 café, 290 agua (ratio 1:16.1), 93°C, por Gota Team

### Gina

- [Gina](https://gota.cafe/es/recetas/gina): Control de flujo para jugar más con la receta
- [Gina — Goteo Frío Inteligente](https://gota.cafe/es/recetas/gina/gina-cold-drip): 20 café, 300 agua (ratio 1:15), 20°C, por GOAT Story
- [Gina — Competencia](https://gota.cafe/es/recetas/gina/gina-competition): 15 café, 250 agua (ratio 1:16.7), 95°C, por GOAT Story
- [Gina — Tueste Oscuro](https://gota.cafe/es/recetas/gina/gina-dark): 16 café, 240 agua (ratio 1:15), 88°C, por GOAT Story
- [Gina — Ganadora](https://gota.cafe/es/recetas/gina/gina-fukahori): 17 café, 220 agua (ratio 1:12.9), 95°C, por Emi Fukahori
- [Gina — Café Helado](https://gota.cafe/es/recetas/gina/gina-iced): 18 café, 180 agua (ratio 1:10), 96°C, por GOAT Story
- [Gina — Inmersión Completa](https://gota.cafe/es/recetas/gina/gina-immersion-full): 18 café, 270 agua (ratio 1:15), 93°C, por GOAT Story
- [Gina — Inmersión](https://gota.cafe/es/recetas/gina/gina-immersion): 15 café, 250 agua (ratio 1:16.7), 93°C, por GOAT Story
- [Gina — Tueste Claro](https://gota.cafe/es/recetas/gina/gina-light): 15 café, 250 agua (ratio 1:16.7), 95°C, por GOAT Story
- [Gina — Pour Over](https://gota.cafe/es/recetas/gina/gina-pourover): 15 café, 225 agua (ratio 1:15), 93°C, por GOAT Story
- [Gina — Inteligente](https://gota.cafe/es/recetas/gina/gina-smart): 18 café, 300 agua (ratio 1:16.7), 95°C, por GOAT Story

### Graycano

- [Graycano](https://gota.cafe/es/recetas/graycano): Cono pensado para una taza brillante
- [Graycano — Oficial](https://gota.cafe/es/recetas/graycano/graycano-battefeld): 17 café, 280 agua (ratio 1:16.5), 94°C, por Nicole Battefeld-Montgomery
- [Graycano — Competencia Cinco Vertidos](https://gota.cafe/es/recetas/graycano/graycano-competition): 15 café, 250 agua (ratio 1:16.7), 95°C, por Graycano
- [Graycano — Tueste Oscuro](https://gota.cafe/es/recetas/graycano/graycano-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Basic Barista
- [Graycano — Cinco Vertidos Conico](https://gota.cafe/es/recetas/graycano/graycano-five-pour): 15 café, 250 agua (ratio 1:16.7), 95°C, por Graycano
- [Graycano — Helado](https://gota.cafe/es/recetas/graycano/graycano-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Graycano
- [Graycano — Tueste Claro](https://gota.cafe/es/recetas/graycano/graycano-light): 15 café, 250 agua (ratio 1:16.7), 96°C, por Graycano
- [Graycano — Pour Over](https://gota.cafe/es/recetas/graycano/graycano-pourover): 16 café, 260 agua (ratio 1:16.3), 96°C, por Graycano
- [Graycano — Vertido por Pulsos](https://gota.cafe/es/recetas/graycano/graycano-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Graycano
- [Graycano — Vertido Único](https://gota.cafe/es/recetas/graycano/graycano-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Basic Barista
- [Graycano — Filtro Wave con Coin](https://gota.cafe/es/recetas/graycano/graycano-wave-coin): 15 café, 250 agua (ratio 1:16.7), 93°C, por Graycano

### Hario Alpha 01

- [Hario Alpha 01](https://gota.cafe/es/recetas/hario-alpha): Cono cóncavo 01 para un flujo fluido y resistente al atasco
- [Hario Alpha 01 — Vertidos Iguales](https://gota.cafe/es/recetas/hario-alpha/equal-pours): 12 café, 200 agua (ratio 1:16.7), 93°C, por Anamorphic Coffee
- [Hario Alpha 01 — Bloom Largo](https://gota.cafe/es/recetas/hario-alpha/long-bloom): 15 café, 210 agua (ratio 1:14), 92°C, por MataCafe
- [Hario Alpha 01 — Con Cuerpo](https://gota.cafe/es/recetas/hario-alpha/rikuto-body-first): 13 café, 200 agua (ratio 1:15.4), 90°C, por Rikuto Tanaka
- [Hario Alpha 01 — Giro Dulce](https://gota.cafe/es/recetas/hario-alpha/sweet-spin): 16 café, 230 agua (ratio 1:14.4), 90°C, por Tomoya Tsujii
- [Hario Alpha 01 — Dos Vertidos](https://gota.cafe/es/recetas/hario-alpha/two-pour): 12 café, 210 agua (ratio 1:17.5), 92°C, por MataCafe

### Hario Mugen

- [Hario Mugen](https://gota.cafe/es/recetas/hario-mugen): Cono de flujo simple y directo
- [Hario Mugen — Tueste Oscuro](https://gota.cafe/es/recetas/hario-mugen/hario-mugen-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Hario
- [Hario Mugen — Helado — 3 Vertidos Concentrado](https://gota.cafe/es/recetas/hario-mugen/hario-mugen-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Hario
- [Hario Mugen — Círculos Concéntricos](https://gota.cafe/es/recetas/hario-mugen/hario-mugen-lamill): 17 café, 225 agua (ratio 1:13.2), 93°C, por Lamill Coffee
- [Hario Mugen — Tueste Claro](https://gota.cafe/es/recetas/hario-mugen/hario-mugen-light): 15 café, 210 agua (ratio 1:14), 95°C, por Hario
- [Hario Mugen — Oficial Hario](https://gota.cafe/es/recetas/hario-mugen/hario-mugen-official): 25 café, 300 agua (ratio 1:12), 93°C, por Hario
- [Hario Mugen — Bloom y Vertido Único](https://gota.cafe/es/recetas/hario-mugen/hario-mugen-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Hario
- [Hario Mugen — Helado — Vertido Único Hirviendo](https://gota.cafe/es/recetas/hario-mugen/mugen-iced): 22 café, 200 agua (ratio 1:9.1), 100°C, por Hario
- [Hario Mugen — Oficial Kasuya](https://gota.cafe/es/recetas/hario-mugen/mugen-kasuya-official): 20 café, 300 agua (ratio 1:15), 93°C, por Tetsu Kasuya
- [Hario Mugen — Fuerte 1:12](https://gota.cafe/es/recetas/hario-mugen/mugen-kasuya): 25 café, 300 agua (ratio 1:12), 93°C, por Tetsu Kasuya
- [Hario Mugen — Vertido Único sin Bloom](https://gota.cafe/es/recetas/hario-mugen/mugen-single-pour): 20 café, 300 agua (ratio 1:15), 96°C, por Hario

### Hario Pegasus

- [Hario Pegasus](https://gota.cafe/es/recetas/hario-pegasus): Dripper clásico de cuña para diario
- [Hario Pegasus — Tueste Oscuro — 3 Vertidos](https://gota.cafe/es/recetas/hario-pegasus/hario-pegasus-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Gota Team
- [Hario Pegasus — Helado](https://gota.cafe/es/recetas/hario-pegasus/hario-pegasus-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Gota Team
- [Hario Pegasus — Tueste Claro](https://gota.cafe/es/recetas/hario-pegasus/hario-pegasus-light): 14 café, 230 agua (ratio 1:16.4), 94°C, por Hario
- [Hario Pegasus — Vertido Único](https://gota.cafe/es/recetas/hario-pegasus/hario-pegasus-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por The Word Coffee
- [Hario Pegasus — Café Lavado](https://gota.cafe/es/recetas/hario-pegasus/hario-pegasus-washed): 18 café, 300 agua (ratio 1:16.7), 94°C, por Hario
- [Hario Pegasus — Tueste Oscuro — Vertido Único](https://gota.cafe/es/recetas/hario-pegasus/pegasus-dark-roast): 16 café, 260 agua (ratio 1:16.3), 88°C, por Gota Team
- [Hario Pegasus — Cinco Vertidos Iguales](https://gota.cafe/es/recetas/hario-pegasus/pegasus-five-pour): 13 café, 200 agua (ratio 1:15.4), 92°C, por Hario
- [Hario Pegasus — Oficial](https://gota.cafe/es/recetas/hario-pegasus/pegasus-official): 16 café, 250 agua (ratio 1:15.6), 95°C, por Hario
- [Hario Pegasus — Vertido Sobre Dripper](https://gota.cafe/es/recetas/hario-pegasus/pegasus-pourover): 18 café, 300 agua (ratio 1:16.7), 94°C, por Gota Team

### Hario V60 RAN 01

- [Hario V60 RAN 01](https://gota.cafe/es/recetas/hario-ran): Cono cóncavo 01 para una extracción estable y con poco bypass
- [Hario V60 RAN 01 — Anaeróbico](https://gota.cafe/es/recetas/hario-ran/anaerobic): 16 café, 240 agua (ratio 1:15), 90°C, por Tomoya Tsujii
- [Hario V60 RAN 01 — Punto de Partida](https://gota.cafe/es/recetas/hario-ran/baseline): 16 café, 240 agua (ratio 1:15), 90°C, por Tomoya Tsujii
- [Hario V60 RAN 01 — Blend](https://gota.cafe/es/recetas/hario-ran/blend): 16 café, 230 agua (ratio 1:14.4), 92°C, por Tomoya Tsujii
- [Hario V60 RAN 01 — Tueste Claro](https://gota.cafe/es/recetas/hario-ran/light-roast): 16 café, 230 agua (ratio 1:14.4), 93°C, por Tomoya Tsujii
- [Hario V60 RAN 01 — Tueste Medio](https://gota.cafe/es/recetas/hario-ran/medium-roast): 16 café, 230 agua (ratio 1:14.4), 87°C, por Tomoya Tsujii

### Hario Suiren

- [Hario Suiren](https://gota.cafe/es/recetas/hario-suiren): Cono abierto con flujo aireado
- [Hario Suiren — Brillante](https://gota.cafe/es/recetas/hario-suiren/hario-suiren-bright): 30 café, 420 agua (ratio 1:14), 97°C, por Hario
- [Hario Suiren — Tueste Oscuro](https://gota.cafe/es/recetas/hario-suiren/hario-suiren-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Hario
- [Hario Suiren — Helado](https://gota.cafe/es/recetas/hario-suiren/hario-suiren-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Hario
- [Hario Suiren — Suave](https://gota.cafe/es/recetas/hario-suiren/hario-suiren-mellow): 21 café, 300 agua (ratio 1:14.3), 96°C, por Hario
- [Hario Suiren — Vertido Único](https://gota.cafe/es/recetas/hario-suiren/hario-suiren-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Hario
- [Hario Suiren — Estándar](https://gota.cafe/es/recetas/hario-suiren/hario-suiren-standard): 20 café, 300 agua (ratio 1:15), 95°C, por Hario
- [Hario Suiren — Inmersión](https://gota.cafe/es/recetas/hario-suiren/suiren-immersion): 15 café, 250 agua (ratio 1:16.7), 95°C, por Hario
- [Hario Suiren — Tueste Claro](https://gota.cafe/es/recetas/hario-suiren/suiren-light-roast): 15 café, 250 agua (ratio 1:16.7), 97°C, por Hario
- [Hario Suiren — Oficial](https://gota.cafe/es/recetas/hario-suiren/suiren-official): 15 café, 250 agua (ratio 1:16.7), 93°C, por Hario
- [Hario Suiren — Pour Over Estándar](https://gota.cafe/es/recetas/hario-suiren/suiren-pourover): 20 café, 300 agua (ratio 1:15), 95°C, por Hario

### Hario Switch 02

- [Hario Switch 02](https://gota.cafe/es/recetas/hario-switch-02): Alterna entre vertido e inmersión
- [Hario Switch 02 — The Ice Brew](https://gota.cafe/es/recetas/hario-switch-02/andser-ice-brew): 20 café, 240 agua (ratio 1:12), 4°C, por Andrew & Serena
- [Hario Switch 02 — Ole Bøen Switch](https://gota.cafe/es/recetas/hario-switch-02/boen-switch): 16 café, 240 agua (ratio 1:15), 96°C, por Hario
- [Hario Switch 02 — Bloom Cerrado](https://gota.cafe/es/recetas/hario-switch-02/closed-bloom): 12.5 café, 190 agua (ratio 1:15.2), 92°C, por brewnotes.co
- [Hario Switch 02 — Temperatura Baja](https://gota.cafe/es/recetas/hario-switch-02/fukahori-switch): 17 café, 220 agua (ratio 1:12.9), 80°C, por Emi Fukahori
- [Hario Switch 02 — Helado — Bloom y Vertido](https://gota.cafe/es/recetas/hario-switch-02/hario-switch-02-iced): 20 café, 180 agua (ratio 1:9), 96°C, por Hario
- [Hario Switch 02 — Gong Fu](https://gota.cafe/es/recetas/hario-switch-02/hedrick-gong-fu): 15 café, 250 agua (ratio 1:16.7), 90°C, por Lance Hedrick
- [Hario Switch 02 — Devil Switch](https://gota.cafe/es/recetas/hario-switch-02/kasuya-devil-switch): 20 café, 280 agua (ratio 1:14), 90°C, por Tetsu Kasuya
- [Hario Switch 02 — Bloom Abierto](https://gota.cafe/es/recetas/hario-switch-02/open-bloom): 15 café, 225 agua (ratio 1:15), 92°C, por brewnotes.co
- [Hario Switch 02 — Drenado en Pulsos](https://gota.cafe/es/recetas/hario-switch-02/pulse-drawdown): 15 café, 225 agua (ratio 1:15), 93°C, por brewnotes.co
- [Hario Switch 02 — Concentrado con Bypass](https://gota.cafe/es/recetas/hario-switch-02/switch-bypass-concentrate): 25 café, 210 agua (ratio 1:8.4), 81°C, por Torch Brewers Cup
- [Hario Switch 02 — Clásica](https://gota.cafe/es/recetas/hario-switch-02/switch-classic): 15 café, 250 agua (ratio 1:16.7), 96°C, por Hario
- [Hario Switch 02 — Estilo Catación](https://gota.cafe/es/recetas/hario-switch-02/switch-cupping-style): 15 café, 250 agua (ratio 1:16.7), 100°C, por Hario
- [Hario Switch 02 — Tueste Oscuro](https://gota.cafe/es/recetas/hario-switch-02/switch-dark-roast): 15 café, 250 agua (ratio 1:16.7), 85°C, por Hario
- [Hario Switch 02 — Método Híbrido](https://gota.cafe/es/recetas/hario-switch-02/switch-hybrid): 18 café, 280 agua (ratio 1:15.6), 95°C, por Hario
- [Hario Switch 02 — Helado — Inmersión Completa Hirviendo](https://gota.cafe/es/recetas/hario-switch-02/switch-iced): 20 café, 200 agua (ratio 1:10), 98°C, por Hario
- [Hario Switch 02 — Tueste Claro](https://gota.cafe/es/recetas/hario-switch-02/switch-light-roast): 18 café, 300 agua (ratio 1:16.7), 99°C, por Hario
- [Hario Switch 02 — Inmersión Único Vertido](https://gota.cafe/es/recetas/hario-switch-02/switch-one-pour): 15 café, 250 agua (ratio 1:16.7), 95°C, por Hario
- [Hario Switch 02 — Doble inmersión](https://gota.cafe/es/recetas/hario-switch-02/wibawa-switch): 15 café, 220 agua (ratio 1:14.7), 86°C, por Ryan Wibawa

### Hario Switch 03

- [Hario Switch 03](https://gota.cafe/es/recetas/hario-switch-03): Alterna entre vertido e inmersión
- [Hario Switch 03 — Oficial](https://gota.cafe/es/recetas/hario-switch-03/hario-switch-03-boen): 25 café, 360 agua (ratio 1:14.4), 96°C, por Ole Kristian Bøen
- [Hario Switch 03 — Competencia](https://gota.cafe/es/recetas/hario-switch-03/hario-switch-03-competition): 28 café, 450 agua (ratio 1:16.1), 95°C, por Hario
- [Hario Switch 03 — Tueste Oscuro](https://gota.cafe/es/recetas/hario-switch-03/hario-switch-03-dark): 30 café, 450 agua (ratio 1:15), 88°C, por Hario
- [Hario Switch 03 — Super Híbrido — Doble Tanda Gruesa](https://gota.cafe/es/recetas/hario-switch-03/hario-switch-03-kasuya): 30 café, 450 agua (ratio 1:15), 90°C, por Tetsu Kasuya
- [Hario Switch 03 — Osmótico](https://gota.cafe/es/recetas/hario-switch-03/hario-switch-03-osmotic): 28 café, 450 agua (ratio 1:16.1), 93°C, por Hario
- [Hario Switch 03 — Infusión Final Fría](https://gota.cafe/es/recetas/hario-switch-03/hario-switch-03-overlook): 25 café, 400 agua (ratio 1:16), 93°C, por Overlook Coffee
- [Hario Switch 03 — Vertido Único](https://gota.cafe/es/recetas/hario-switch-03/hario-switch-03-single-pour): 28 café, 450 agua (ratio 1:16.1), 93°C, por Hario
- [Hario Switch 03 — Preparación Lote](https://gota.cafe/es/recetas/hario-switch-03/switch-03-batch): 30 café, 480 agua (ratio 1:16), 95°C, por Hario
- [Hario Switch 03 — Helado](https://gota.cafe/es/recetas/hario-switch-03/switch-03-iced): 30 café, 300 agua (ratio 1:10), 100°C, por Hario
- [Hario Switch 03 — Híbrido — Taza Individual 4:6](https://gota.cafe/es/recetas/hario-switch-03/switch-03-kasuya): 20 café, 280 agua (ratio 1:14), 93°C, por Tetsu Kasuya

### Hario Woodneck

- [Hario Woodneck](https://gota.cafe/es/recetas/hario-woodneck): Filtro de tela para una taza sedosa
- [Hario Woodneck — Competencia](https://gota.cafe/es/recetas/hario-woodneck/hario-woodneck-competition): 20 café, 300 agua (ratio 1:15), 95°C, por Hario
- [Hario Woodneck — Tueste Oscuro](https://gota.cafe/es/recetas/hario-woodneck/hario-woodneck-dark): 20 café, 300 agua (ratio 1:15), 88°C, por Hario
- [Hario Woodneck — Helado](https://gota.cafe/es/recetas/hario-woodneck/hario-woodneck-iced): 24 café, 240 agua (ratio 1:10), 96°C, por Hario
- [Hario Woodneck — Estilo Kissaten](https://gota.cafe/es/recetas/hario-woodneck/hario-woodneck-kissaten): 25 café, 375 agua (ratio 1:15), 93°C, por Kurasu
- [Hario Woodneck — Kyoto](https://gota.cafe/es/recetas/hario-woodneck/hario-woodneck-kurasu): 13 café, 208 agua (ratio 1:16), 92°C, por Kurasu
- [Hario Woodneck — Vertido Único](https://gota.cafe/es/recetas/hario-woodneck/hario-woodneck-single-pour): 20 café, 300 agua (ratio 1:15), 93°C, por Hario
- [Hario Woodneck — Turntable Kitchen](https://gota.cafe/es/recetas/hario-woodneck/hario-woodneck-turntable): 28 café, 330 agua (ratio 1:11.8), 93°C, por Hario
- [Hario Woodneck — Clásica](https://gota.cafe/es/recetas/hario-woodneck/woodneck-classic): 20 café, 280 agua (ratio 1:14), 90°C, por Hario
- [Hario Woodneck — Tueste Claro](https://gota.cafe/es/recetas/hario-woodneck/woodneck-nel-drip): 13 café, 208 agua (ratio 1:16), 92°C, por Kurasu
- [Hario Woodneck — Tradicional](https://gota.cafe/es/recetas/hario-woodneck/woodneck-traditional): 18 café, 270 agua (ratio 1:15), 90°C, por Hario

### Ibrik / Cezve

- [Ibrik / Cezve](https://gota.cafe/es/recetas/ibrik): Cazo pequeño de fuego directo e intenso
- [Ibrik / Cezve — Estilo Árabe con Cardamomo](https://gota.cafe/es/recetas/ibrik/ibrik-arabic): 10 café, 120 agua (ratio 1:12), 70°C, por Gota Team
- [Ibrik / Cezve — Método Bosnio](https://gota.cafe/es/recetas/ibrik/ibrik-bosnian): 12 café, 150 agua (ratio 1:12.5), 100°C, por Gota Team
- [Ibrik / Cezve — Cardamom](https://gota.cafe/es/recetas/ibrik/ibrik-cardamom): 10 café, 100 agua (ratio 1:10), 65°C, por Gota Team
- [Ibrik / Cezve — Turkish Classic](https://gota.cafe/es/recetas/ibrik/ibrik-classic): 7 café, 80 agua (ratio 1:11.4), 65°C, por Gota Team
- [Ibrik / Cezve — Competencia](https://gota.cafe/es/recetas/ibrik/ibrik-competition): 7 café, 120 agua (ratio 1:17.1), 95°C, por European Coffee Trip
- [Ibrik / Cezve — Double Serving](https://gota.cafe/es/recetas/ibrik/ibrik-double): 14 café, 160 agua (ratio 1:11.4), 65°C, por Gota Team
- [Ibrik / Cezve — Estilo Griego (Sketos)](https://gota.cafe/es/recetas/ibrik/ibrik-greek): 8 café, 80 agua (ratio 1:10), 70°C, por Gota Team
- [Ibrik / Cezve — Especialidad](https://gota.cafe/es/recetas/ibrik/ibrik-specialty): 10 café, 100 agua (ratio 1:10), 65°C, por European Coffee Trip
- [Ibrik / Cezve — Sweet Arabic](https://gota.cafe/es/recetas/ibrik/ibrik-sweet): 7 café, 70 agua (ratio 1:10), 70°C, por Gota Team
- [Ibrik / Cezve — Café Turco](https://gota.cafe/es/recetas/ibrik/ibrik-turkish): 7 café, 65 agua (ratio 1:9.3), 70°C, por Gota Team

### Kalita 101

- [Kalita 101](https://gota.cafe/es/recetas/kalita-101): Dripper clásico de cuña y flujo suave
- [Kalita 101 — Vertido Clásico](https://gota.cafe/es/recetas/kalita-101/kalita-101-classic): 12 café, 200 agua (ratio 1:16.7), 93°C, por Kalita
- [Kalita 101 — Concentrado 1:10](https://gota.cafe/es/recetas/kalita-101/kalita-101-concentrate): 15 café, 150 agua (ratio 1:10), 95°C, por Kalita
- [Kalita 101 — Tueste Oscuro](https://gota.cafe/es/recetas/kalita-101/kalita-101-dark): 12 café, 180 agua (ratio 1:15), 88°C, por Kalita
- [Kalita 101 — Café Helado](https://gota.cafe/es/recetas/kalita-101/kalita-101-iced): 14 café, 150 agua (ratio 1:10.7), 96°C, por Kalita
- [Kalita 101 — Estilo Japonés](https://gota.cafe/es/recetas/kalita-101/kalita-101-japanese): 12 café, 180 agua (ratio 1:15), 90°C, por Kurasu
- [Kalita 101 — Estilo Kissaten](https://gota.cafe/es/recetas/kalita-101/kalita-101-kissaten): 14 café, 180 agua (ratio 1:12.9), 85°C, por Kalita
- [Kalita 101 — Tueste Claro](https://gota.cafe/es/recetas/kalita-101/kalita-101-light): 12 café, 200 agua (ratio 1:16.7), 96°C, por Kurasu
- [Kalita 101 — Vertido por Pulsos](https://gota.cafe/es/recetas/kalita-101/kalita-101-pulse): 12 café, 200 agua (ratio 1:16.7), 93°C, por Kalita
- [Kalita 101 — Vertido Único](https://gota.cafe/es/recetas/kalita-101/kalita-101-single-pour): 12 café, 200 agua (ratio 1:16.7), 93°C, por CAFEC
- [Kalita 101 — Preparación Fuerte](https://gota.cafe/es/recetas/kalita-101/kalita-101-strong): 15 café, 200 agua (ratio 1:13.3), 94°C, por Kalita

### Kalita 102

- [Kalita 102](https://gota.cafe/es/recetas/kalita-102): Dripper clásico de cuña y flujo suave
- [Kalita 102 — Lote](https://gota.cafe/es/recetas/kalita-102/kalita-102-batch): 25 café, 400 agua (ratio 1:16), 93°C, por Kalita
- [Kalita 102 — Concentrado](https://gota.cafe/es/recetas/kalita-102/kalita-102-concentrate): 30 café, 300 agua (ratio 1:10), 95°C, por Kalita
- [Kalita 102 — Tueste Oscuro](https://gota.cafe/es/recetas/kalita-102/kalita-102-dark): 24 café, 360 agua (ratio 1:15), 88°C, por Kalita
- [Kalita 102 — Café Helado](https://gota.cafe/es/recetas/kalita-102/kalita-102-iced): 26 café, 260 agua (ratio 1:10), 96°C, por Kalita
- [Kalita 102 — Tueste Claro](https://gota.cafe/es/recetas/kalita-102/kalita-102-light): 24 café, 400 agua (ratio 1:16.7), 96°C, por Kurasu
- [Kalita 102 — Vertido por Pulsos](https://gota.cafe/es/recetas/kalita-102/kalita-102-pulse): 22 café, 360 agua (ratio 1:16.4), 93°C, por Kalita
- [Kalita 102 — Vertido Único](https://gota.cafe/es/recetas/kalita-102/kalita-102-single-pour): 22 café, 360 agua (ratio 1:16.4), 93°C, por CAFEC
- [Kalita 102 — Preparación Fuerte](https://gota.cafe/es/recetas/kalita-102/kalita-102-strong): 28 café, 380 agua (ratio 1:13.6), 94°C, por Kalita
- [Kalita 102 — Vertidos Decrecientes](https://gota.cafe/es/recetas/kalita-102/kalita-102-terarosa): 18 café, 270 agua (ratio 1:15), 93°C, por Terarosa
- [Kalita 102 — Dos Tazas](https://gota.cafe/es/recetas/kalita-102/kalita-102-two-cup): 24 café, 400 agua (ratio 1:16.7), 94°C, por Kalita

### Kalita Wave 155

- [Kalita Wave 155](https://gota.cafe/es/recetas/kalita-wave-155): Filtro wave para una extracción pareja
- [Kalita Wave 155 — Regla de 1 cm](https://gota.cafe/es/recetas/kalita-wave-155/counter-culture-kalita-155): 21 café, 340 agua (ratio 1:16.2), 93°C, por Counter Culture Coffee
- [Kalita Wave 155 — Concentrado Bypass](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-bypass): 20 café, 280 agua (ratio 1:14), 90°C, por Kalita
- [Kalita Wave 155 — Concentrado](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-concentrate): 15 café, 150 agua (ratio 1:10), 95°C, por Kaldi's Coffee
- [Kalita Wave 155 — Tueste Oscuro](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-dark): 13 café, 200 agua (ratio 1:15.4), 88°C, por Kalita
- [Kalita Wave 155 — Técnica Definitiva](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-hoffmann): 15 café, 250 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [Kalita Wave 155 — Helada](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-iced): 20 café, 200 agua (ratio 1:10), 96°C, por Kalita
- [Kalita Wave 155 — Estilo Nórdico](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-nordic): 16 café, 260 agua (ratio 1:16.3), 94°C, por Kalita
- [Kalita Wave 155 — Oficial](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-onyx): 22 café, 350 agua (ratio 1:15.9), 94°C, por Onyx Coffee Lab
- [Kalita Wave 155 — Vertido Único](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-single-pour): 12 café, 200 agua (ratio 1:16.7), 93°C, por Kalita
- [Kalita Wave 155 — Taza Individual](https://gota.cafe/es/recetas/kalita-wave-155/kalita-155-single): 13 café, 210 agua (ratio 1:16.2), 95°C, por Kalita

### Kalita Wave 185

- [Kalita Wave 185](https://gota.cafe/es/recetas/kalita-wave-185): Filtro wave para una extracción pareja
- [Kalita Wave 185 — Seis Pulsos Cronometrados](https://gota.cafe/es/recetas/kalita-wave-185/george-howell-kalita): 25 café, 390 agua (ratio 1:15.6), 95°C, por George Howell
- [Kalita Wave 185 — Clásica](https://gota.cafe/es/recetas/kalita-wave-185/kalita-185-classic): 20 café, 320 agua (ratio 1:16), 95°C, por Kalita
- [Kalita Wave 185 — Tueste Oscuro — Doble Tanda Vertido Único](https://gota.cafe/es/recetas/kalita-wave-185/kalita-185-dark-roast): 22 café, 350 agua (ratio 1:15.9), 96°C, por Kalita
- [Kalita Wave 185 — Tueste Oscuro — Vertido Lento Centrado](https://gota.cafe/es/recetas/kalita-wave-185/kalita-185-dark): 20 café, 320 agua (ratio 1:16), 93°C, por Kalita
- [Kalita Wave 185 — Vertido Único](https://gota.cafe/es/recetas/kalita-wave-185/kalita-185-single-pour): 18 café, 300 agua (ratio 1:16.7), 93°C, por Kalita
- [Kalita Wave 185 — Vertido Central](https://gota.cafe/es/recetas/kalita-wave-185/kalita-center-pour): 18 café, 300 agua (ratio 1:16.7), 94°C, por Kalita
- [Kalita Wave 185 — Tueste Oscuro — 3 Vertidos](https://gota.cafe/es/recetas/kalita-wave-185/kalita-dark-roast): 20 café, 340 agua (ratio 1:17), 88°C, por Kalita
- [Kalita Wave 185 — Helado](https://gota.cafe/es/recetas/kalita-wave-185/kalita-iced): 22 café, 220 agua (ratio 1:10), 96°C, por Kalita
- [Kalita Wave 185 — Vertidos a Baja Temperatura](https://gota.cafe/es/recetas/kalita-wave-185/kurasu-kalita-185): 15 café, 250 agua (ratio 1:16.7), 91°C, por Kurasu
- [Kalita Wave 185 — Vertidos Largos](https://gota.cafe/es/recetas/kalita-wave-185/verve-kalita-185): 25 café, 400 agua (ratio 1:16), 96°C, por Verve Coffee

### Kono Meimon

- [Kono Meimon](https://gota.cafe/es/recetas/kono-meimon): Cono clásico de caída más dulce
- [Kono Meimon — Tueste Oscuro — Kono Ultra Bajo](https://gota.cafe/es/recetas/kono-meimon/kono-dark-roast): 16 café, 240 agua (ratio 1:15), 85°C, por Kurasu
- [Kono Meimon — Japonés](https://gota.cafe/es/recetas/kono-meimon/kono-japanese): 16 café, 240 agua (ratio 1:15), 90°C, por Kurasu
- [Kono Meimon — Kyoto](https://gota.cafe/es/recetas/kono-meimon/kono-kurasu): 16 café, 240 agua (ratio 1:15), 90°C, por Kurasu
- [Kono Meimon — Clásica](https://gota.cafe/es/recetas/kono-meimon/kono-meimon-classic): 20 café, 300 agua (ratio 1:15), 92°C, por Kono
- [Kono Meimon — Competencia](https://gota.cafe/es/recetas/kono-meimon/kono-meimon-competition): 15 café, 250 agua (ratio 1:16.7), 95°C, por Kono
- [Kono Meimon — Tueste Oscuro — Estándar](https://gota.cafe/es/recetas/kono-meimon/kono-meimon-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Kono
- [Kono Meimon — Café Helado](https://gota.cafe/es/recetas/kono-meimon/kono-meimon-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Kono
- [Kono Meimon — Vertido Puntual](https://gota.cafe/es/recetas/kono-meimon/kono-meimon-point): 15 café, 250 agua (ratio 1:16.7), 93°C, por Kono
- [Kono Meimon — Goteo Puntual Japonés](https://gota.cafe/es/recetas/kono-meimon/kono-point-drip): 15 café, 225 agua (ratio 1:15), 87°C, por Kono
- [Kono Meimon — Oficial](https://gota.cafe/es/recetas/kono-meimon/kono-project-barista): 12 café, 190 agua (ratio 1:15.8), 93°C, por Project Barista

### Next Level LVL-10

- [Next Level LVL-10](https://gota.cafe/es/recetas/lvl-10): Base plana con flujo regulable
- [Next Level LVL-10 — Concentrado + Dilución](https://gota.cafe/es/recetas/lvl-10/lvl-10-concentrate): 30 café, 500 agua (ratio 1:16.7), 97°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Tueste Oscuro](https://gota.cafe/es/recetas/lvl-10/lvl-10-dark): 16 café, 240 agua (ratio 1:15), 88°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Híbrido Doubleshot](https://gota.cafe/es/recetas/lvl-10/lvl-10-hybrid): 30 café, 500 agua (ratio 1:16.7), 100°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Café Helado](https://gota.cafe/es/recetas/lvl-10/lvl-10-iced): 18 café, 180 agua (ratio 1:10), 96°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Percolación Estándar](https://gota.cafe/es/recetas/lvl-10/lvl-10-percolation): 25 café, 425 agua (ratio 1:17), 88°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Pulsos Múltiples](https://gota.cafe/es/recetas/lvl-10/lvl-10-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Vertido Único](https://gota.cafe/es/recetas/lvl-10/lvl-10-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Concentrado Bypass](https://gota.cafe/es/recetas/lvl-10/lvl10-concentrate): 30 café, 540 agua (ratio 1:18), 88°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Oficial](https://gota.cafe/es/recetas/lvl-10/lvl10-official): 20 café, 340 agua (ratio 1:17), 96°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Pour Over](https://gota.cafe/es/recetas/lvl-10/lvl10-pourover): 15 café, 250 agua (ratio 1:16.7), 96°C, por NextLevel Brewer Co

### Melitta 1x2

- [Melitta 1x2](https://gota.cafe/es/recetas/melitta-1x2): El clásico dripper de cuña en papel
- [Melitta 1x2 — Clásico](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-classic): 15 café, 250 agua (ratio 1:16.7), 93°C, por Melitta
- [Melitta 1x2 — Tueste Oscuro](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-dark): 15 café, 250 agua (ratio 1:16.7), 88°C, por Gota Team
- [Melitta 1x2 — Helado](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Melitta
- [Melitta 1x2 — Tueste Claro](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-light): 15 café, 250 agua (ratio 1:16.7), 96°C, por Melitta
- [Melitta 1x2 — Seis Pulsos a Baja Temperatura](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-project-barista): 21 café, 300 agua (ratio 1:14.3), 88°C, por Project Barista
- [Melitta 1x2 — Pulsado](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Gota Team
- [Melitta 1x2 — Rapida](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-quick): 12 café, 200 agua (ratio 1:16.7), 95°C, por Melitta
- [Melitta 1x2 — Vertido Único](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Melitta
- [Melitta 1x2 — Tres Vertidos Specialty](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-three-pour): 20 café, 320 agua (ratio 1:16), 95°C, por Melitta
- [Melitta 1x2 — 1:17](https://gota.cafe/es/recetas/melitta-1x2/melitta-1x2-voltage): 23 café, 400 agua (ratio 1:17.4), 96°C, por Voltage Coffee Supply

### Melitta 1x4

- [Melitta 1x4](https://gota.cafe/es/recetas/melitta-1x4): El clásico dripper de cuña en papel
- [Melitta 1x4 — Preparación en Lote](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-batch): 30 café, 500 agua (ratio 1:16.7), 95°C, por Melitta
- [Melitta 1x4 — Clásico](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-classic): 25 café, 400 agua (ratio 1:16), 93°C, por Melitta
- [Melitta 1x4 — Tueste Oscuro](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-dark): 28 café, 420 agua (ratio 1:15), 88°C, por Melitta
- [Melitta 1x4 — Con Hielo](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-iced): 30 café, 300 agua (ratio 1:10), 96°C, por Melitta
- [Melitta 1x4 — Lote Grande Fiesta](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-large-batch): 40 café, 640 agua (ratio 1:16), 95°C, por Melitta
- [Melitta 1x4 — Prime Roast Taza Individual](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-prime-roast): 22 café, 370 agua (ratio 1:16.8), 96°C, por Melitta
- [Melitta 1x4 — Pulsado](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-pulse): 25 café, 400 agua (ratio 1:16), 93°C, por Melitta
- [Melitta 1x4 — Vertido Lento 1:17](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-slow-pour): 25 café, 425 agua (ratio 1:17), 93°C, por Melitta
- [Melitta 1x4 — Tres Vertidos Estandar](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-standard): 20 café, 320 agua (ratio 1:16), 93°C, por Melitta
- [Melitta 1x4 — Tradicional](https://gota.cafe/es/recetas/melitta-1x4/melitta-1x4-traditional): 30 café, 500 agua (ratio 1:16.7), 95°C, por Melitta

### Cafetera Moka

- [Cafetera Moka](https://gota.cafe/es/recetas/moka-pot): Clásico de fuego con pegada y cuerpo
- [Cafetera Moka — Clásica](https://gota.cafe/es/recetas/moka-pot/moka-pot-classic): 15 café, 150 agua (ratio 1:10), 95°C, por Bialetti
- [Cafetera Moka — Tueste Oscuro](https://gota.cafe/es/recetas/moka-pot/moka-pot-dark-roast): 15 café, 120 agua (ratio 1:8), 100°C, por Bialetti
- [Cafetera Moka — Oscuro para Dos](https://gota.cafe/es/recetas/moka-pot/moka-pot-dark): 18 café, 270 agua (ratio 1:15), 100°C, por Gota Team
- [Cafetera Moka — Oficial](https://gota.cafe/es/recetas/moka-pot/moka-pot-hoffmann): 17 café, 270 agua (ratio 1:15.9), 100°C, por James Hoffmann
- [Cafetera Moka — Helado](https://gota.cafe/es/recetas/moka-pot/moka-pot-iced): 20 café, 250 agua (ratio 1:12.5), 100°C, por Gota Team
- [Cafetera Moka — Latte](https://gota.cafe/es/recetas/moka-pot/moka-pot-latte): 18 café, 200 agua (ratio 1:11.1), 100°C, por Gota Team
- [Cafetera Moka — Tueste Claro](https://gota.cafe/es/recetas/moka-pot/moka-pot-light): 15 café, 200 agua (ratio 1:13.3), 100°C, por Gota Team
- [Cafetera Moka — Café con Leche](https://gota.cafe/es/recetas/moka-pot/moka-pot-milk-coffee): 17 café, 170 agua (ratio 1:10), 100°C, por Gota Team
- [Cafetera Moka — Agua Pre-Hervida](https://gota.cafe/es/recetas/moka-pot/moka-pot-rao): 18 café, 140 agua (ratio 1:7.8), 100°C, por Scott Rao
- [Cafetera Moka — Preparación Extra Fuerte](https://gota.cafe/es/recetas/moka-pot/moka-pot-strong): 20 café, 200 agua (ratio 1:10), 100°C, por Stumptown Coffee Roasters

### Munieq Tetra Drip

- [Munieq Tetra Drip](https://gota.cafe/es/recetas/munieq-tetra): Dripper plegable hecho para viajar
- [Munieq Tetra Drip — Pozo Central con Ciclos](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-beans-by-dre): 14 café, 230 agua (ratio 1:16.4), 96°C, por Beans by Dre
- [Munieq Tetra Drip — Camping](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-camping): 14 café, 220 agua (ratio 1:15.7), 90°C, por MUNIEQ
- [Munieq Tetra Drip — Concentrado](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-concentrate): 15 café, 150 agua (ratio 1:10), 95°C, por MUNIEQ
- [Munieq Tetra Drip — Tueste Oscuro](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-dark): 12 café, 180 agua (ratio 1:15), 88°C, por MUNIEQ
- [Munieq Tetra Drip — Con Hielo](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-iced): 14 café, 140 agua (ratio 1:10), 96°C, por MUNIEQ
- [Munieq Tetra Drip — Tueste Claro](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-light): 12 café, 200 agua (ratio 1:16.7), 95°C, por MUNIEQ
- [Munieq Tetra Drip — Camping al Aire Libre](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-outdoor): 18 café, 280 agua (ratio 1:15.6), 97°C, por MUNIEQ
- [Munieq Tetra Drip — Vertido Pulsado](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-pulse): 12 café, 200 agua (ratio 1:16.7), 93°C, por MUNIEQ
- [Munieq Tetra Drip — Viaje](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra-travel): 14 café, 220 agua (ratio 1:15.7), 93°C, por MUNIEQ
- [Munieq Tetra Drip — Estándar](https://gota.cafe/es/recetas/munieq-tetra/munieq-tetra): 12 café, 200 agua (ratio 1:16.7), 93°C, por MUNIEQ

### Nel Drip

- [Nel Drip](https://gota.cafe/es/recetas/nel-drip): Filtro de tela con textura más redonda
- [Nel Drip — Vertido Ultra Lento](https://gota.cafe/es/recetas/nel-drip/nel-drip-bluebottle): 25 café, 185 agua (ratio 1:7.4), 82°C, por Blue Bottle Coffee
- [Nel Drip — Clásico](https://gota.cafe/es/recetas/nel-drip/nel-drip-classic): 22 café, 300 agua (ratio 1:13.6), 90°C, por Hario
- [Nel Drip — Competencia](https://gota.cafe/es/recetas/nel-drip/nel-drip-competition): 20 café, 300 agua (ratio 1:15), 95°C, por Gota Team
- [Nel Drip — Kissaten](https://gota.cafe/es/recetas/nel-drip/nel-drip-daibo): 20 café, 200 agua (ratio 1:10), 85°C, por Daibo
- [Nel Drip — Tueste Oscuro](https://gota.cafe/es/recetas/nel-drip/nel-drip-dark): 20 café, 300 agua (ratio 1:15), 88°C, por Gota Team
- [Nel Drip — Cuerpo Completo](https://gota.cafe/es/recetas/nel-drip/nel-drip-full-body): 25 café, 375 agua (ratio 1:15), 95°C, por Hario
- [Nel Drip — Helado](https://gota.cafe/es/recetas/nel-drip/nel-drip-iced): 24 café, 240 agua (ratio 1:10), 96°C, por Gota Team
- [Nel Drip — Estilo Kissaten](https://gota.cafe/es/recetas/nel-drip/nel-drip-kissaten): 22 café, 280 agua (ratio 1:12.7), 90°C, por Gota Team
- [Nel Drip — Tueste Claro](https://gota.cafe/es/recetas/nel-drip/nel-drip-kurasu): 20 café, 208 agua (ratio 1:10.4), 92°C, por Kurasu
- [Nel Drip — Vertido Central Lento](https://gota.cafe/es/recetas/nel-drip/nel-drip-light): 20 café, 300 agua (ratio 1:15), 92°C, por Kurasu

### NextLevel Pulsar

- [NextLevel Pulsar](https://gota.cafe/es/recetas/nextlevel-pulsar): Dripper no-bypass con válvula y tapa de dispersión
- [NextLevel Pulsar — Americano](https://gota.cafe/es/recetas/nextlevel-pulsar/americano): 20 café, 340 agua (ratio 1:17), 95°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Batch](https://gota.cafe/es/recetas/nextlevel-pulsar/batch-brew): 40 café, 680 agua (ratio 1:17), 96°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Súper Simple](https://gota.cafe/es/recetas/nextlevel-pulsar/cafe-quoi): 15 café, 240 agua (ratio 1:16), 88°C, por Café Quoi?
- [NextLevel Pulsar — Jugosa](https://gota.cafe/es/recetas/nextlevel-pulsar/caleb-schwarz): 22 café, 380 agua (ratio 1:17.3), 93°C, por Caleb Schwarz
- [NextLevel Pulsar — Continua](https://gota.cafe/es/recetas/nextlevel-pulsar/christopher-feran): 18 café, 306 agua (ratio 1:17), 94°C, por Christopher Feran
- [NextLevel Pulsar — WBrC 2026 Subcampeón](https://gota.cafe/es/recetas/nextlevel-pulsar/clarity-pyramid): 14 café, 200 agua (ratio 1:14.3), 89°C, por Simon Gautherin
- [NextLevel Pulsar — Cuerpo Grande](https://gota.cafe/es/recetas/nextlevel-pulsar/harley-unruh): 20 café, 325 agua (ratio 1:16.3), 93°C, por Harley Unruh
- [NextLevel Pulsar — Por Capas](https://gota.cafe/es/recetas/nextlevel-pulsar/long-vo): 20 café, 300 agua (ratio 1:15), 94°C, por Long Vo
- [NextLevel Pulsar — Drena y Reposa](https://gota.cafe/es/recetas/nextlevel-pulsar/max-martinelli): 15 café, 255 agua (ratio 1:17), 95°C, por Max Martinelli
- [NextLevel Pulsar — Tueste Oscuro](https://gota.cafe/es/recetas/nextlevel-pulsar/nextlevel-pulsar-dark): 16 café, 240 agua (ratio 1:15), 88°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Café Helado](https://gota.cafe/es/recetas/nextlevel-pulsar/nextlevel-pulsar-iced): 20 café, 240 agua (ratio 1:12), 92°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Pulsos](https://gota.cafe/es/recetas/nextlevel-pulsar/nextlevel-pulsar-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Vertido Único](https://gota.cafe/es/recetas/nextlevel-pulsar/nextlevel-pulsar-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Procesados](https://gota.cafe/es/recetas/nextlevel-pulsar/parsa-lack): 25 café, 325 agua (ratio 1:13), 91°C, por Parsa Lack
- [NextLevel Pulsar — Concentrado y Dilución](https://gota.cafe/es/recetas/nextlevel-pulsar/pulsar-concentrate): 25 café, 325 agua (ratio 1:13), 90°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Enfoque en Dulzura](https://gota.cafe/es/recetas/nextlevel-pulsar/pulsar-gagne): 15 café, 255 agua (ratio 1:17), 99°C, por Jonathan Gagné
- [NextLevel Pulsar — Claridad](https://gota.cafe/es/recetas/nextlevel-pulsar/pulsar-kaldis): 20 café, 320 agua (ratio 1:16), 96°C, por Kaldi's Coffee
- [NextLevel Pulsar — Oficial](https://gota.cafe/es/recetas/nextlevel-pulsar/pulsar-official): 15 café, 250 agua (ratio 1:16.7), 95°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Diario](https://gota.cafe/es/recetas/nextlevel-pulsar/pulsar-rao): 25 café, 425 agua (ratio 1:17), 100°C, por Scott Rao
- [NextLevel Pulsar — Estándar](https://gota.cafe/es/recetas/nextlevel-pulsar/pulsar-standard): 18 café, 300 agua (ratio 1:16.7), 96°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Diluido 1:14](https://gota.cafe/es/recetas/nextlevel-pulsar/richard-dilute): 25 café, 425 agua (ratio 1:17), 90°C, por Richard
- [NextLevel Pulsar — Corte al 65%](https://gota.cafe/es/recetas/nextlevel-pulsar/rohan-pocketscience): 15 café, 255 agua (ratio 1:17), 94°C, por Rohan (Pocketscience)
- [NextLevel Pulsar — Scirocco](https://gota.cafe/es/recetas/nextlevel-pulsar/scirocco): 15 café, 255 agua (ratio 1:17), 95°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Inmersión Larga](https://gota.cafe/es/recetas/nextlevel-pulsar/sprobert): 15 café, 255 agua (ratio 1:17), 100°C, por SpRobert M
- [NextLevel Pulsar — Inmersión y Enjuague](https://gota.cafe/es/recetas/nextlevel-pulsar/steep-and-flush): 20 café, 340 agua (ratio 1:17), 94°C, por NextLevel Brewer Co

### NextLevel Pulsar Mini

- [NextLevel Pulsar Mini](https://gota.cafe/es/recetas/nextlevel-pulsar-mini): Dripper monodosis sin bypass con válvula y tapa de dispersión
- [NextLevel Pulsar Mini — Batch](https://gota.cafe/es/recetas/nextlevel-pulsar-mini/batch-brew): 26 café, 450 agua (ratio 1:17.3), 90°C, por NextLevel Brewer Co
- [NextLevel Pulsar Mini — Doble Pase](https://gota.cafe/es/recetas/nextlevel-pulsar-mini/double-brew): 5 café, 100 agua (ratio 1:20), 92°C, por Parsa Lack
- [NextLevel Pulsar Mini — Columna Baja](https://gota.cafe/es/recetas/nextlevel-pulsar-mini/gagne): 15 café, 255 agua (ratio 1:17), 98°C, por Jonathan Gagné
- [NextLevel Pulsar Mini — Filtración Máxima del Lecho](https://gota.cafe/es/recetas/nextlevel-pulsar-mini/max-bed-filtration): 15 café, 250 agua (ratio 1:16.7), 90°C, por NextLevel Brewer Co
- [NextLevel Pulsar Mini — Extracción Selectiva](https://gota.cafe/es/recetas/nextlevel-pulsar-mini/selective-extraction): 18 café, 265 agua (ratio 1:14.7), 90°C, por NextLevel Brewer Co
- [NextLevel Pulsar Mini — Agua Primero](https://gota.cafe/es/recetas/nextlevel-pulsar-mini/water-first): 15 café, 255 agua (ratio 1:17), 92°C, por NextLevel Brewer Co

### Orea Big Boy

- [Orea Big Boy](https://gota.cafe/es/recetas/orea-big-boy): Base plana ancha para tazas más dulces
- [Orea Big Boy — The Base](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-base): 40 café, 600 agua (ratio 1:15), 92°C, por Orea
- [Orea Big Boy — Lote Grande](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-batch): 40 café, 640 agua (ratio 1:16), 96°C, por Orea
- [Orea Big Boy — Competencia](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-competition): 32 café, 500 agua (ratio 1:15.6), 95°C, por Orea
- [Orea Big Boy — Tueste Oscuro](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-dark): 35 café, 525 agua (ratio 1:15), 88°C, por Orea
- [Orea Big Boy — Helado](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-iced): 40 café, 400 agua (ratio 1:10), 96°C, por Orea
- [Orea Big Boy — Tueste Claro](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-light): 30 café, 500 agua (ratio 1:16.7), 96°C, por Orea
- [Orea Big Boy — El Litro](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-litre): 60 café, 1000 agua (ratio 1:16.7), 92°C, por Orea
- [Orea Big Boy — Oficial](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-official): 30 café, 500 agua (ratio 1:16.7), 95°C, por Orea
- [Orea Big Boy — The Pulse Five Cup](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-pulse-five): 70 café, 1160 agua (ratio 1:16.6), 94°C, por Orea
- [Orea Big Boy — Pulso](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-pulse): 32 café, 510 agua (ratio 1:15.9), 93°C, por Orea
- [Orea Big Boy — Vertido Único](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-single-pour): 32 café, 510 agua (ratio 1:15.9), 93°C, por Orea
- [Orea Big Boy — El Pulso Dos Tazas](https://gota.cafe/es/recetas/orea-big-boy/orea-big-boy-two-cup): 40 café, 600 agua (ratio 1:15), 92°C, por Orea

### Orea O1

- [Orea O1](https://gota.cafe/es/recetas/orea-o1): Base plana abierta y caída rápida
- [Orea O1 — El Brillante](https://gota.cafe/es/recetas/orea-o1/orea-o1-bright): 18 café, 300 agua (ratio 1:16.7), 94°C, por Orea
- [Orea O1 — El Bypass](https://gota.cafe/es/recetas/orea-o1/orea-o1-bypass): 18 café, 290 agua (ratio 1:16.1), 96°C, por Orea
- [Orea O1 — The Dara](https://gota.cafe/es/recetas/orea-o1/orea-o1-dara): 12 café, 200 agua (ratio 1:16.7), 94°C, por Orea
- [Orea O1 — Tueste Oscuro](https://gota.cafe/es/recetas/orea-o1/orea-o1-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Orea
- [Orea O1 — Easy Does It](https://gota.cafe/es/recetas/orea-o1/orea-o1-easy-does-it): 16 café, 260 agua (ratio 1:16.3), 94°C, por Orea
- [Orea O1 — Concentrado](https://gota.cafe/es/recetas/orea-o1/orea-o1-espresso): 10 café, 100 agua (ratio 1:10), 100°C, por Orea
- [Orea O1 — The Fine](https://gota.cafe/es/recetas/orea-o1/orea-o1-fine): 12 café, 200 agua (ratio 1:16.7), 94°C, por Orea
- [Orea O1 — The Ice](https://gota.cafe/es/recetas/orea-o1/orea-o1-iced): 18 café, 160 agua (ratio 1:8.9), 94°C, por Orea
- [Orea O1 — Dulce a Baja Temperatura](https://gota.cafe/es/recetas/orea-o1/orea-o1-low-temp-sweet): 13.5 café, 250 agua (ratio 1:18.5), 88°C, por Glitch Coffee
- [Orea O1 — The Mid](https://gota.cafe/es/recetas/orea-o1/orea-o1-mid): 12 café, 200 agua (ratio 1:16.7), 92°C, por Orea
- [Orea O1 — Oficial](https://gota.cafe/es/recetas/orea-o1/orea-o1-official): 12 café, 200 agua (ratio 1:16.7), 96°C, por Orea
- [Orea O1 — Pulso](https://gota.cafe/es/recetas/orea-o1/orea-o1-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea
- [Orea O1 — Vertido Único](https://gota.cafe/es/recetas/orea-o1/orea-o1-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea
- [Orea O1 — Estándar](https://gota.cafe/es/recetas/orea-o1/orea-o1-standard): 12 café, 200 agua (ratio 1:16.7), 94°C, por Orea
- [Orea O1 — Primera Taza](https://gota.cafe/es/recetas/orea-o1/orea-o1-starter-cup): 12 café, 200 agua (ratio 1:16.7), 94°C, por Orea
- [Orea O1 — Primera Taza Larga](https://gota.cafe/es/recetas/orea-o1/orea-o1-starter-mug): 16 café, 260 agua (ratio 1:16.3), 96°C, por Orea
- [Orea O1 — El Techno](https://gota.cafe/es/recetas/orea-o1/orea-o1-techno): 12.4 café, 200 agua (ratio 1:16.1), 94°C, por Orea
- [Orea O1 — The Wide](https://gota.cafe/es/recetas/orea-o1/orea-o1-wide): 10 café, 200 agua (ratio 1:20), 96°C, por Orea

### Orea O2

- [Orea O2](https://gota.cafe/es/recetas/orea-o2): Base plana abierta más grande para una o dos tazas
- [Orea O2 — Base for Two](https://gota.cafe/es/recetas/orea-o2/orea-o2-base-for-two): 25 café, 400 agua (ratio 1:16), 94°C, por Orea
- [Orea O2 — The Dara](https://gota.cafe/es/recetas/orea-o2/orea-o2-dara): 12 café, 200 agua (ratio 1:16.7), 94°C, por Orea
- [Orea O2 — Easy Does It](https://gota.cafe/es/recetas/orea-o2/orea-o2-easy-does-it): 16 café, 260 agua (ratio 1:16.3), 94°C, por Orea
- [Orea O2 — Fine for Two](https://gota.cafe/es/recetas/orea-o2/orea-o2-fine-for-two): 24 café, 400 agua (ratio 1:16.7), 90°C, por Orea
- [Orea O2 — The Four Six](https://gota.cafe/es/recetas/orea-o2/orea-o2-four-six): 20 café, 300 agua (ratio 1:15), 92°C, por Tetsu Kasuya
- [Orea O2 — The Ice](https://gota.cafe/es/recetas/orea-o2/orea-o2-ice): 18 café, 160 agua (ratio 1:8.9), 94°C, por Orea
- [Orea O2 — Switch Hybrid](https://gota.cafe/es/recetas/orea-o2/orea-o2-switch-hybrid): 13 café, 200 agua (ratio 1:15.4), 90°C, por Rikuto Tanaka
- [Orea O2 — Dara For Two](https://gota.cafe/es/recetas/orea-o2/orea-o2-dara-for-two): 24 café, 400 agua (ratio 1:16.7), 92°C, por Orea
- [Orea O2 — Easy For Two](https://gota.cafe/es/recetas/orea-o2/orea-o2-easy-for-two): 25 café, 400 agua (ratio 1:16), 94°C, por Orea
- [Orea O2 — The Hangover](https://gota.cafe/es/recetas/orea-o2/orea-o2-hangover): 32 café, 600 agua (ratio 1:18.8), 90°C, por Orea
- [Orea O2 — Two Aussies](https://gota.cafe/es/recetas/orea-o2/orea-o2-two-aussies): 27 café, 500 agua (ratio 1:18.5), 97°C, por Orea

### Orea V3

- [Orea V3](https://gota.cafe/es/recetas/orea-v3): Base plana rápida de enfoque moderno
- [Orea V3 — Base One](https://gota.cafe/es/recetas/orea-v3/orea-v3-base-one): 12 café, 200 agua (ratio 1:16.7), 96°C, por Orea
- [Orea V3 — Base Two](https://gota.cafe/es/recetas/orea-v3/orea-v3-base-two): 18 café, 300 agua (ratio 1:16.7), 94°C, por Orea
- [Orea V3 — Pulso Base](https://gota.cafe/es/recetas/orea-v3/orea-v3-base): 16 café, 260 agua (ratio 1:16.3), 94°C, por Orea
- [Orea V3 — Oficial](https://gota.cafe/es/recetas/orea-v3/orea-v3-basic-barista): 20 café, 300 agua (ratio 1:15), 94°C, por Basic Barista
- [Orea V3 — El Brillante](https://gota.cafe/es/recetas/orea-v3/orea-v3-bright): 18 café, 300 agua (ratio 1:16.7), 94°C, por Orea
- [Orea V3 — Clásica](https://gota.cafe/es/recetas/orea-v3/orea-v3-classic): 15 café, 250 agua (ratio 1:16.7), 96°C, por Orea
- [Orea V3 — Tueste Oscuro](https://gota.cafe/es/recetas/orea-v3/orea-v3-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Orea
- [Orea V3 — El Fino](https://gota.cafe/es/recetas/orea-v3/orea-v3-fine): 12 café, 200 agua (ratio 1:16.7), 94°C, por Orea
- [Orea V3 — El Hielo](https://gota.cafe/es/recetas/orea-v3/orea-v3-ice): 18 café, 160 agua (ratio 1:8.9), 94°C, por Orea
- [Orea V3 — Helado](https://gota.cafe/es/recetas/orea-v3/orea-v3-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Orea
- [Orea V3 — Dulce a Baja Temperatura](https://gota.cafe/es/recetas/orea-v3/orea-v3-low-temp-sweet): 13.5 café, 250 agua (ratio 1:18.5), 88°C, por Glitch Coffee
- [Orea V3 — The Mid](https://gota.cafe/es/recetas/orea-v3/orea-v3-mid): 12 café, 200 agua (ratio 1:16.7), 92°C, por Orea
- [Orea V3 — Pulso](https://gota.cafe/es/recetas/orea-v3/orea-v3-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea
- [Orea V3 — Vertido Único](https://gota.cafe/es/recetas/orea-v3/orea-v3-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea
- [Orea V3 — The Wide](https://gota.cafe/es/recetas/orea-v3/orea-v3-wide): 10 café, 200 agua (ratio 1:20), 96°C, por Orea

### Orea V3 MK2

- [Orea V3 MK2](https://gota.cafe/es/recetas/orea-v3-mk2): Base plana rápida de enfoque moderno
- [Orea V3 MK2 — Base Two](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-base-two): 18 café, 300 agua (ratio 1:16.7), 94°C, por Orea
- [Orea V3 MK2 — Tueste Oscuro](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Orea
- [Orea V3 MK2 — Alta Extracción](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-high): 15 café, 250 agua (ratio 1:16.7), 100°C, por Orea
- [Orea V3 MK2 — Helado](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Orea
- [Orea V3 MK2 — Tueste Claro](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-light): 15 café, 250 agua (ratio 1:16.7), 96°C, por Orea
- [Orea V3 MK2 — Oficial](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-official): 15 café, 250 agua (ratio 1:16.7), 94°C, por Orea
- [Orea V3 MK2 — Pulso](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea
- [Orea V3 MK2 — Vertido Único](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea
- [Orea V3 MK2 — El Ancho](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-wide): 10 café, 200 agua (ratio 1:20), 96°C, por Orea
- [Orea V3 MK2 — El Hielo](https://gota.cafe/es/recetas/orea-v3-mk2/orea-v3-mk2-ice): 18 café, 160 agua (ratio 1:8.9), 94°C, por Orea

### Orea V4 Narrow

- [Orea V4 Narrow](https://gota.cafe/es/recetas/orea-v4-narrow): Base plana refinada de flujo más cerrado
- [Orea V4 Narrow — The Aussie](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-aussie): 18 café, 250 agua (ratio 1:13.9), 97°C, por Orea
- [Orea V4 Narrow — The Bypass](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-bypass): 18 café, 290 agua (ratio 1:16.1), 96°C, por Orea
- [Orea V4 Narrow — WBrC 2024](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-champ): 17 café, 270 agua (ratio 1:15.9), 93°C, por Martin Wölfl
- [Orea V4 Narrow — Competencia](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-competition): 15 café, 250 agua (ratio 1:16.7), 95°C, por Orea
- [Orea V4 Narrow — Concentrado](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-concentrate): 18 café, 180 agua (ratio 1:10), 95°C, por Orea
- [Orea V4 Narrow — Dara For Two](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-dara-for-two): 24 café, 400 agua (ratio 1:16.7), 92°C, por Orea
- [Orea V4 Narrow — The Dara](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-dara): 12 café, 200 agua (ratio 1:16.7), 92°C, por Orea
- [Orea V4 Narrow — Tueste Oscuro](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-dark): 15 café, 240 agua (ratio 1:16), 88°C, por Orea
- [Orea V4 Narrow — Easy Does It](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-easy-does-it): 16 café, 260 agua (ratio 1:16.3), 94°C, por Orea
- [Orea V4 Narrow — Easy For Two](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-easy-for-two): 25 café, 400 agua (ratio 1:16), 94°C, por Orea
- [Orea V4 Narrow — Fine For Two](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-fine-for-two): 24 café, 400 agua (ratio 1:16.7), 90°C, por Orea
- [Orea V4 Narrow — The Fine](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-fine): 16 café, 260 agua (ratio 1:16.3), 90°C, por Orea
- [Orea V4 Narrow — The Hangover](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-hangover): 32 café, 600 agua (ratio 1:18.8), 90°C, por Orea
- [Orea V4 Narrow — The OG Iced](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-iced): 18 café, 160 agua (ratio 1:8.9), 92°C, por Orea
- [Orea V4 Narrow — The OG Base #2](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-og-base): 18 café, 300 agua (ratio 1:16.7), 96°C, por Orea
- [Orea V4 Narrow — Pulso](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-pulse): 16 café, 260 agua (ratio 1:16.3), 94°C, por Orea
- [Orea V4 Narrow — Vertido Único](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea
- [Orea V4 Narrow — Estándar](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-std): 16 café, 260 agua (ratio 1:16.3), 94°C, por Orea
- [Orea V4 Narrow — The Techno](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-techno): 12.4 café, 200 agua (ratio 1:16.1), 94°C, por Orea
- [Orea V4 Narrow — Two Aussies](https://gota.cafe/es/recetas/orea-v4-narrow/orea-v4-narrow-two-aussies): 27 café, 500 agua (ratio 1:18.5), 97°C, por Orea

### Orea V4 Wide

- [Orea V4 Wide](https://gota.cafe/es/recetas/orea-v4-wide): Base plana refinada de flujo más abierto
- [Orea V4 Wide — Oficial](https://gota.cafe/es/recetas/orea-v4-wide/orea-official-v4): 16 café, 260 agua (ratio 1:16.3), 94°C, por Orea
- [Orea V4 Wide — Competencia](https://gota.cafe/es/recetas/orea-v4-wide/orea-v4-wide-competition): 15 café, 250 agua (ratio 1:16.7), 95°C, por Orea
- [Orea V4 Wide — Tueste Oscuro](https://gota.cafe/es/recetas/orea-v4-wide/orea-v4-wide-dark): 15 café, 240 agua (ratio 1:16), 88°C, por Gota Team
- [Orea V4 Wide — The Four Six](https://gota.cafe/es/recetas/orea-v4-wide/orea-v4-wide-four-six): 20 café, 300 agua (ratio 1:15), 92°C, por Orea
- [Orea V4 Wide — Helado](https://gota.cafe/es/recetas/orea-v4-wide/orea-v4-wide-iced): 18 café, 160 agua (ratio 1:8.9), 92°C, por Orea
- [Orea V4 Wide — Pulso](https://gota.cafe/es/recetas/orea-v4-wide/orea-v4-wide-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea
- [Orea V4 Wide — Vertido Único](https://gota.cafe/es/recetas/orea-v4-wide/orea-v4-wide-single-pour): 16 café, 260 agua (ratio 1:16.3), 90°C, por Orea
- [Orea V4 Wide — The So Soft](https://gota.cafe/es/recetas/orea-v4-wide/orea-v4-wide-so-soft): 16 café, 250 agua (ratio 1:15.6), 92°C, por Orea
- [Orea V4 Wide — Estándar](https://gota.cafe/es/recetas/orea-v4-wide/orea-v4-wide-std): 20 café, 320 agua (ratio 1:16), 96°C, por Orea

### Orea Z1

- [Orea Z1](https://gota.cafe/es/recetas/orea-z1): Cafetera de cero bypass con difusor integrado
- [Orea Z1 — The Aussie](https://gota.cafe/es/recetas/orea-z1/orea-z1-aussie): 17 café, 250 agua (ratio 1:14.7), 97°C, por Orea
- [Orea Z1 — The Champ](https://gota.cafe/es/recetas/orea-z1/orea-z1-champ): 17 café, 270 agua (ratio 1:15.9), 93°C, por Orea
- [Orea Z1 — Vertido en Descenso](https://gota.cafe/es/recetas/orea-z1/orea-z1-cooling-pour): 15 café, 255 agua (ratio 1:17), 94°C, por Brian Quan
- [Orea Z1 — The Dara — Ampliada (A)](https://gota.cafe/es/recetas/orea-z1/orea-z1-dara-a): 15 café, 250 agua (ratio 1:16.7), 92°C, por Orea
- [Orea Z1 — The Dara — Clásica](https://gota.cafe/es/recetas/orea-z1/orea-z1-dara): 12 café, 200 agua (ratio 1:16.7), 94°C, por Orea
- [Orea Z1 — Tueste Oscuro](https://gota.cafe/es/recetas/orea-z1/orea-z1-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Orea
- [Orea Z1 — Easy Does It](https://gota.cafe/es/recetas/orea-z1/orea-z1-easy-does-it): 16 café, 260 agua (ratio 1:16.3), 96°C, por Orea
- [Orea Z1 — The Fine](https://gota.cafe/es/recetas/orea-z1/orea-z1-fine): 10 café, 200 agua (ratio 1:20), 92°C, por Orea
- [Orea Z1 — Señal de Espuma](https://gota.cafe/es/recetas/orea-z1/orea-z1-foam-cue): 17 café, 280 agua (ratio 1:16.5), 95°C, por The Coffee Soldier
- [Orea Z1 — The Four Six](https://gota.cafe/es/recetas/orea-z1/orea-z1-four-six): 14 café, 225 agua (ratio 1:16.1), 94°C, por Orea
- [Orea Z1 — Alta Claridad](https://gota.cafe/es/recetas/orea-z1/orea-z1-high-clarity): 10 café, 160 agua (ratio 1:16), 93°C, por Brian Quan
- [Orea Z1 — Helado](https://gota.cafe/es/recetas/orea-z1/orea-z1-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Orea
- [Orea Z1 — Lazy Sunday](https://gota.cafe/es/recetas/orea-z1/orea-z1-lazy-sunday): 15 café, 250 agua (ratio 1:16.7), 96°C, por Orea
- [Orea Z1 — Picolot](https://gota.cafe/es/recetas/orea-z1/orea-z1-light-roast): 15 café, 250 agua (ratio 1:16.7), 95°C, por Brian Quan
- [Orea Z1 — Oficial](https://gota.cafe/es/recetas/orea-z1/orea-z1-official): 12 café, 200 agua (ratio 1:16.7), 96°C, por Orea
- [Orea Z1 — Pour Over](https://gota.cafe/es/recetas/orea-z1/orea-z1-pourover): 16 café, 260 agua (ratio 1:16.3), 96°C, por Orea
- [Orea Z1 — The Pulse](https://gota.cafe/es/recetas/orea-z1/orea-z1-pulse): 12 café, 200 agua (ratio 1:16.7), 96°C, por Orea
- [Orea Z1 — The Ray](https://gota.cafe/es/recetas/orea-z1/orea-z1-ray): 15 café, 255 agua (ratio 1:17), 92°C, por Orea
- [Orea Z1 — Rush Hour](https://gota.cafe/es/recetas/orea-z1/orea-z1-rush-hour): 15.3 café, 240 agua (ratio 1:15.7), 93°C, por AMULET
- [Orea Z1 — The Scandi](https://gota.cafe/es/recetas/orea-z1/orea-z1-scandi): 12 café, 200 agua (ratio 1:16.7), 93°C, por Orea
- [Orea Z1 — Vertido Único](https://gota.cafe/es/recetas/orea-z1/orea-z1-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Orea

### Origami Air M

- [Origami Air M](https://gota.cafe/es/recetas/origami-air-m): Cono plisado con caída más viva
- [Origami Air M — Tres Vertidos](https://gota.cafe/es/recetas/origami-air-m/origami-air-bench): 15 café, 250 agua (ratio 1:16.7), 96°C, por Origami
- [Origami Air M — Competición](https://gota.cafe/es/recetas/origami-air-m/origami-air-competition): 16 café, 240 agua (ratio 1:15), 92°C, por Origami
- [Origami Air M — Tueste Oscuro](https://gota.cafe/es/recetas/origami-air-m/origami-air-dark): 14 café, 210 agua (ratio 1:15), 88°C, por Origami
- [Origami Air M — Alta Extracción](https://gota.cafe/es/recetas/origami-air-m/origami-air-high-extraction): 15 café, 250 agua (ratio 1:16.7), 100°C, por Origami
- [Origami Air M — Extracción Rápida](https://gota.cafe/es/recetas/origami-air-m/origami-air-kurasu): 15 café, 270 agua (ratio 1:18), 89°C, por Kurasu
- [Origami Air M — Tueste Claro](https://gota.cafe/es/recetas/origami-air-m/origami-air-light): 14 café, 210 agua (ratio 1:15), 92°C, por Origami
- [Origami Air M — Flujo Osmótico](https://gota.cafe/es/recetas/origami-air-m/origami-air-osmotic): 15 café, 240 agua (ratio 1:16), 93°C, por Origami
- [Origami Air M — Filtro Wave — Rogue Wave Individual](https://gota.cafe/es/recetas/origami-air-m/origami-air-wave-filter): 15 café, 250 agua (ratio 1:16.7), 90°C, por Origami
- [Origami Air M — Filtro Wave — Project Barista Doble](https://gota.cafe/es/recetas/origami-air-m/origami-air-wave): 20 café, 300 agua (ratio 1:15), 95°C, por Origami

### Origami Air S

- [Origami Air S](https://gota.cafe/es/recetas/origami-air-s): Cono plisado con caída más viva
- [Origami Air S — WBrC 2023](https://gota.cafe/es/recetas/origami-air-s/origami-air-wbc): 16 café, 250 agua (ratio 1:15.6), 91°C, por Carlos Medina

### Origami Dripper M

- [Origami Dripper M](https://gota.cafe/es/recetas/origami-m): Cono plisado con caída más viva
- [Origami Dripper M — Estilo Fondo Plano](https://gota.cafe/es/recetas/origami-m/origami-flat-bottom): 18 café, 300 agua (ratio 1:16.7), 94°C, por Origami
- [Origami Dripper M — Clásica](https://gota.cafe/es/recetas/origami-m/origami-m-classic): 20 café, 320 agua (ratio 1:16), 95°C, por Origami
- [Origami Dripper M — Tueste Oscuro](https://gota.cafe/es/recetas/origami-m/origami-m-dark): 18 café, 280 agua (ratio 1:15.6), 88°C, por Origami
- [Origami Dripper M — Tres Vertidos Sin Bloom](https://gota.cafe/es/recetas/origami-m/origami-m-du): 16 café, 240 agua (ratio 1:15), 94°C, por Jia Ning Du
- [Origami Dripper M — Café Helado](https://gota.cafe/es/recetas/origami-m/origami-m-iced): 20 café, 200 agua (ratio 1:10), 100°C, por Origami
- [Origami Dripper M — Kyoto](https://gota.cafe/es/recetas/origami-m/origami-m-kurasu): 15 café, 270 agua (ratio 1:18), 89°C, por Kurasu
- [Origami Dripper M — Tueste Claro](https://gota.cafe/es/recetas/origami-m/origami-m-light): 15 café, 250 agua (ratio 1:16.7), 96°C, por Origami
- [Origami Dripper M — Uso General](https://gota.cafe/es/recetas/origami-m/origami-m-medina-allround): 18 café, 300 agua (ratio 1:16.7), 93°C, por Origami
- [Origami Dripper M — Filtro Wave](https://gota.cafe/es/recetas/origami-m/origami-m-wave): 18 café, 300 agua (ratio 1:16.7), 90°C, por Basic Barista

### Origami Pinn

- [Origami Pinn](https://gota.cafe/es/recetas/origami-pinn): Cono de porcelana de 55° para una extracción rápida y limpia
- [Origami Pinn — Tueste Claro](https://gota.cafe/es/recetas/origami-pinn/origami-pinn-light): 12 café, 200 agua (ratio 1:16.7), 93°C, por Brian Quan
- [Origami Pinn — Oficial](https://gota.cafe/es/recetas/origami-pinn/origami-pinn-official): 15 café, 225 agua (ratio 1:15), 90°C, por Origami

### Origami Dripper S

- [Origami Dripper S](https://gota.cafe/es/recetas/origami-s): Cono plisado con caída más viva
- [Origami Dripper S — Pulsos en Cuartos](https://gota.cafe/es/recetas/origami-s/origami-s-cafeshi-dark): 15 café, 255 agua (ratio 1:17), 95°C, por Cafeshi
- [Origami Dripper S — Espirales y Centro](https://gota.cafe/es/recetas/origami-s/origami-s-cafeshi-light): 15 café, 255 agua (ratio 1:17), 94°C, por Cafeshi
- [Origami Dripper S — Tres Niveles](https://gota.cafe/es/recetas/origami-s/origami-s-cafeshi-medium): 15 café, 248 agua (ratio 1:16.5), 93°C, por Cafeshi
- [Origami Dripper S — Comunidad](https://gota.cafe/es/recetas/origami-s/origami-s-community): 15 café, 230 agua (ratio 1:15.3), 93°C, por Origami
- [Origami Dripper S — Tres Vertidos Sin Bloom](https://gota.cafe/es/recetas/origami-s/origami-s-du): 16 café, 240 agua (ratio 1:15), 94°C, por Jia Ning Du
- [Origami Dripper S — Vertido al Centro](https://gota.cafe/es/recetas/origami-s/origami-s-fuglen): 15 café, 250 agua (ratio 1:16.7), 95°C, por Fuglen Tokyo
- [Origami Dripper S — Wave a Baja Temperatura](https://gota.cafe/es/recetas/origami-s/origami-s-glitch): 14 café, 260 agua (ratio 1:18.6), 88°C, por Glitch Coffee
- [Origami Dripper S — Café Helado](https://gota.cafe/es/recetas/origami-s/origami-s-iced): 18 café, 180 agua (ratio 1:10), 100°C, por Origami
- [Origami Dripper S — Kyoto](https://gota.cafe/es/recetas/origami-s/origami-s-kurasu): 15 café, 270 agua (ratio 1:18), 89°C, por Kurasu
- [Origami Dripper S — WBrC 2023](https://gota.cafe/es/recetas/origami-s/origami-s-medina-wbrc): 15.5 café, 250 agua (ratio 1:16.1), 91°C, por Carlos Medina
- [Origami Dripper S — Con Filtro Cónico](https://gota.cafe/es/recetas/origami-s/origami-s-medina): 16 café, 240 agua (ratio 1:15), 91°C, por Carlos Medina
- [Origami Dripper S — Taza Individual](https://gota.cafe/es/recetas/origami-s/origami-s-single): 13 café, 210 agua (ratio 1:16.2), 95°C, por Origami
- [Origami Dripper S — Filtro Wave](https://gota.cafe/es/recetas/origami-s/origami-s-wave-filter): 15 café, 250 agua (ratio 1:16.7), 90°C, por Basic Barista
- [Origami Dripper S — Método del Pozo](https://gota.cafe/es/recetas/origami-s/origami-s-well): 12 café, 210 agua (ratio 1:17.5), 93°C, por Origami

### OXO Brew Rapid Brewer

- [OXO Brew Rapid Brewer](https://gota.cafe/es/recetas/oxo-rapid-brewer): Brewer manual de inmersión con shower screen
- [OXO Brew Rapid Brewer — Zuppa Lunga](https://gota.cafe/es/recetas/oxo-rapid-brewer/hedrick-zuppa-lunga): 22 café, 220 agua (ratio 1:10), 95°C, por Lance Hedrick
- [OXO Brew Rapid Brewer — Zuppa](https://gota.cafe/es/recetas/oxo-rapid-brewer/hedrick-zuppa): 22 café, 82 agua (ratio 1:3.7), 99°C, por Lance Hedrick
- [OXO Brew Rapid Brewer — Concentrado Frío](https://gota.cafe/es/recetas/oxo-rapid-brewer/oxo-cold-concentrate): 40 café, 160 agua (ratio 1:4), 20°C, por OXO
- [OXO Brew Rapid Brewer — Oficial](https://gota.cafe/es/recetas/oxo-rapid-brewer/oxo-official): 20 café, 160 agua (ratio 1:8), 96°C, por OXO

### Phin Vietnamita

- [Phin Vietnamita](https://gota.cafe/es/recetas/phin): Goteo vietnamita lento, denso y dulce
- [Phin Vietnamita — Ca Phe Den (Black)](https://gota.cafe/es/recetas/phin/phin-black): 20 café, 160 agua (ratio 1:8), 96°C, por Gota Team
- [Phin Vietnamita — Coava Especialidad](https://gota.cafe/es/recetas/phin/phin-coava): 16 café, 100 agua (ratio 1:6.3), 96°C, por Coava Coffee Roasters
- [Phin Vietnamita — Ca Phe Dua (Coco)](https://gota.cafe/es/recetas/phin/phin-coconut): 20 café, 160 agua (ratio 1:8), 96°C, por Gota Team
- [Phin Vietnamita — Tueste Oscuro](https://gota.cafe/es/recetas/phin/phin-dark): 22 café, 160 agua (ratio 1:7.3), 93°C, por Gota Team
- [Phin Vietnamita — Ca Phe Trung (Café de Huevo)](https://gota.cafe/es/recetas/phin/phin-egg): 20 café, 120 agua (ratio 1:6), 96°C, por Gota Team
- [Phin Vietnamita — Ca Phe Sua Da](https://gota.cafe/es/recetas/phin/phin-iced): 20 café, 150 agua (ratio 1:7.5), 96°C, por Gota Team
- [Phin Vietnamita — Tueste Claro](https://gota.cafe/es/recetas/phin/phin-light): 18 café, 180 agua (ratio 1:10), 93°C, por Gota Team
- [Phin Vietnamita — Café con Sal (Ca Phe Muoi)](https://gota.cafe/es/recetas/phin/phin-salt): 20 café, 150 agua (ratio 1:7.5), 96°C, por Gota Team
- [Phin Vietnamita — Endulzado](https://gota.cafe/es/recetas/phin/phin-sweetened): 25 café, 170 agua (ratio 1:6.8), 96°C, por Gota Team
- [Phin Vietnamita — Tradicional](https://gota.cafe/es/recetas/phin/phin-traditional): 18 café, 180 agua (ratio 1:10), 95°C, por Gota Team

### Phoenix70

- [Phoenix70](https://gota.cafe/es/recetas/phoenix-70): Cono alto de 70° para una taza ultralimpia
- [Phoenix70 — Tueste Claro](https://gota.cafe/es/recetas/phoenix-70/phoenix-70-light): 24 café, 400 agua (ratio 1:16.7), 96°C, por Gota Team
- [Phoenix70 — Oficial](https://gota.cafe/es/recetas/phoenix-70/phoenix-70-official): 25 café, 400 agua (ratio 1:16), 95°C, por Saint Anthony Industries
- [Phoenix70 — Taza Individual](https://gota.cafe/es/recetas/phoenix-70/phoenix-70-single): 15 café, 250 agua (ratio 1:16.7), 94°C, por Gota Team
- [Phoenix70 — Cargado 1:15](https://gota.cafe/es/recetas/phoenix-70/phoenix-70-strong): 30 café, 450 agua (ratio 1:15), 94°C, por Gota Team

### ROK W1

- [ROK W1](https://gota.cafe/es/recetas/rok-w1): Cono con un pico central que convierte el lecho en un anillo
- [ROK W1 — Oficial](https://gota.cafe/es/recetas/rok-w1/official): 15 café, 250 agua (ratio 1:16.7), 96°C, por ROK
- [ROK W1 — Dos Tazas](https://gota.cafe/es/recetas/rok-w1/two-cup): 30 café, 500 agua (ratio 1:16.7), 96°C, por ROK
- [ROK W1 — Dos Vertidos](https://gota.cafe/es/recetas/rok-w1/two-pour): 15 café, 240 agua (ratio 1:16), 95°C, por Alternative Brewing

### Simplify Brewer

- [Simplify Brewer](https://gota.cafe/es/recetas/simplify-brewer): Lecho plano sobre un agujero de 40 mm, con el papel casi sin tocar la pared
- [Simplify Brewer — Círculos Primero](https://gota.cafe/es/recetas/simplify-brewer/circle-first): 14 café, 220 agua (ratio 1:15.7), 93°C, por REC Coffee
- [Simplify Brewer — Preparación en Frío](https://gota.cafe/es/recetas/simplify-brewer/cold-brew): 20 café, 200 agua (ratio 1:10), por Bathtub Coffee
- [Simplify Brewer — Con Cuerpo](https://gota.cafe/es/recetas/simplify-brewer/full-bodied): 20 café, 300 agua (ratio 1:15), 95°C, por Eight Ounce Coffee
- [Simplify Brewer — Oficial](https://gota.cafe/es/recetas/simplify-brewer/official): 15 café, 230 agua (ratio 1:15.3), 95°C, por Bathtub Coffee

### Sifón Japonés

- [Sifón Japonés](https://gota.cafe/es/recetas/siphon): Brewer al vacío con mucho ritual
- [Sifón Japonés — Oficial](https://gota.cafe/es/recetas/siphon/siphon-blue-bottle): 24 café, 300 agua (ratio 1:12.5), 90°C, por Blue Bottle Coffee
- [Sifón Japonés — Clásico](https://gota.cafe/es/recetas/siphon/siphon-classic): 20 café, 300 agua (ratio 1:15), 90°C, por Blue Bottle Coffee
- [Sifón Japonés — Competencia](https://gota.cafe/es/recetas/siphon/siphon-competition): 20 café, 300 agua (ratio 1:15), 96°C, por Hario
- [Sifón Japonés — Tueste Oscuro](https://gota.cafe/es/recetas/siphon/siphon-dark): 22 café, 300 agua (ratio 1:13.6), 90°C, por Hario
- [Sifón Japonés — Agitación en Cruz](https://gota.cafe/es/recetas/siphon/siphon-espressoworkshop): 15 café, 230 agua (ratio 1:15.3), 96°C, por Espresso Workshop
- [Sifón Japonés — Alta extracción — molienda turca](https://gota.cafe/es/recetas/siphon/siphon-high-extraction): 23.5 café, 400 agua (ratio 1:17), 94°C, por Jonathan Gagné
- [Sifón Japonés — Alta Extracción — Molienda Turca](https://gota.cafe/es/recetas/siphon/siphon-highextraction): 23.5 café, 400 agua (ratio 1:17), 94°C, por Jonathan Gagné
- [Sifón Japonés — Helado](https://gota.cafe/es/recetas/siphon/siphon-iced): 25 café, 250 agua (ratio 1:10), 96°C, por Hario
- [Sifón Japonés — Kissaten Japonés](https://gota.cafe/es/recetas/siphon/siphon-japanese): 28 café, 450 agua (ratio 1:16.1), 96°C, por Hario
- [Sifón Japonés — Filtro de Tela](https://gota.cafe/es/recetas/siphon/siphon-prima): 25 café, 375 agua (ratio 1:15), 99°C, por Prima Coffee Equipment

### Solo v1

- [Solo v1](https://gota.cafe/es/recetas/solo): Dripper de base plana rápido con un gran drenaje central
- [Solo v1 — Del Día](https://gota.cafe/es/recetas/solo/solo-house): 15 café, 240 agua (ratio 1:16), 93°C, por Mazelab
- [Solo v1 — Campeón WBrC 2025](https://gota.cafe/es/recetas/solo/solo-peng-wbrc): 15 café, 210 agua (ratio 1:14), 96°C, por George Jinyang Peng
- [Solo v1 — Dosis Pequeña](https://gota.cafe/es/recetas/solo/solo-small-dose): 8 café, 120 agua (ratio 1:15), 93°C, por Jackie Tran

### Solo Tritan

- [Solo Tritan](https://gota.cafe/es/recetas/solo-tritan): Dripper de onda de base plana Tritan más grande, listo para válvula con el Solo Spin
- [Solo Tritan — WBrC 2026 Cuarto puesto](https://gota.cafe/es/recetas/solo-tritan/solo-moisture): 14 café, 200 agua (ratio 1:14.3), 94°C, por Jackie Tran
- [Solo Tritan — Batch](https://gota.cafe/es/recetas/solo-tritan/solo-tritan-batch): 25 café, 400 agua (ratio 1:16), 93°C, por Gota Team
- [Solo Tritan — PIP](https://gota.cafe/es/recetas/solo-tritan/solo-tritan-pip): 14 café, 200 agua (ratio 1:14.3), 94°C, por Mazelab

### Swiss Gold

- [Swiss Gold](https://gota.cafe/es/recetas/swiss-gold): Cono chapado en oro sin papel con regulador de flujo integrado
- [Swiss Gold — Sin Bloom](https://gota.cafe/es/recetas/swiss-gold/no-bloom): 15 café, 200 agua (ratio 1:13.3), 93°C, por Dr Forinor
- [Swiss Gold — Oficial](https://gota.cafe/es/recetas/swiss-gold/official): 15 café, 225 agua (ratio 1:15), 95°C, por Swiss Gold
- [Swiss Gold — Drenado Lento](https://gota.cafe/es/recetas/swiss-gold/slow-drawdown): 16 café, 250 agua (ratio 1:15.6), 96°C, por Mark Burness
- [Swiss Gold — Sin Manos](https://gota.cafe/es/recetas/swiss-gold/walk-away): 17 café, 275 agua (ratio 1:16.2), 96°C, por Phil P

### Timemore B75

- [Timemore B75](https://gota.cafe/es/recetas/timemore-b75): Base plana con geometría bien pensada
- [Timemore B75 — Estilo Competencia](https://gota.cafe/es/recetas/timemore-b75/b75-competition): 13 café, 200 agua (ratio 1:15.4), 91°C, por Gota Team
- [Timemore B75 — Tueste Oscuro — Vertido Único](https://gota.cafe/es/recetas/timemore-b75/b75-dark-roast): 15 café, 250 agua (ratio 1:16.7), 88°C, por Gota Team
- [Timemore B75 — Bloom Agitado](https://gota.cafe/es/recetas/timemore-b75/basic-barista-b75): 15 café, 250 agua (ratio 1:16.7), 94°C, por Basic Barista
- [Timemore B75 — La Perfetta](https://gota.cafe/es/recetas/timemore-b75/timemore-b75-chemicoffea): 13 café, 200 agua (ratio 1:15.4), 90°C, por Chemicoffea
- [Timemore B75 — Tueste Oscuro — 3 Vertidos Lentos](https://gota.cafe/es/recetas/timemore-b75/timemore-b75-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Gota Team
- [Timemore B75 — Helado](https://gota.cafe/es/recetas/timemore-b75/timemore-b75-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Gota Team
- [Timemore B75 — Dosis Baja Coreana](https://gota.cafe/es/recetas/timemore-b75/timemore-b75-low-dose): 10 café, 160 agua (ratio 1:16), 90°C, por Gota Team
- [Timemore B75 — Estándar](https://gota.cafe/es/recetas/timemore-b75/timemore-b75-std): 15 café, 250 agua (ratio 1:16.7), 96°C, por Gota Team
- [Timemore B75 — Tres Vertidos](https://gota.cafe/es/recetas/timemore-b75/timemore-b75-three-pour): 13 café, 200 agua (ratio 1:15.4), 90°C, por Gota Team

### Timemore Crystal Eye

- [Timemore Crystal Eye](https://gota.cafe/es/recetas/timemore-crystal-eye): Cono de cristal con acabado moderno
- [Timemore Crystal Eye — Dilución Fija](https://gota.cafe/es/recetas/timemore-crystal-eye/andser-japanese-iced): 16 café, 150 agua (ratio 1:9.4), 91.5°C, por Andrew & Serena
- [Timemore Crystal Eye — Cinco Vertidos Iguales](https://gota.cafe/es/recetas/timemore-crystal-eye/crystal-eye-five-pour): 15 café, 250 agua (ratio 1:16.7), 95°C, por Timemore
- [Timemore Crystal Eye — Tueste Ligero](https://gota.cafe/es/recetas/timemore-crystal-eye/crystal-eye-light): 15 café, 250 agua (ratio 1:16.7), 95°C, por Timemore
- [Timemore Crystal Eye — Pour Over](https://gota.cafe/es/recetas/timemore-crystal-eye/crystal-eye-pourover): 18 café, 290 agua (ratio 1:16.1), 100°C, por Timemore
- [Timemore Crystal Eye — Vertido Único con Swirl](https://gota.cafe/es/recetas/timemore-crystal-eye/timemore-crystal-eye-basic-barista): 22 café, 360 agua (ratio 1:16.4), 92°C, por Basic Barista
- [Timemore Crystal Eye — Tueste Oscuro](https://gota.cafe/es/recetas/timemore-crystal-eye/timemore-crystal-eye-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Timemore
- [Timemore Crystal Eye — Alta Temperatura](https://gota.cafe/es/recetas/timemore-crystal-eye/timemore-crystal-eye-high-temp): 26 café, 415 agua (ratio 1:16), 98°C, por Green Plantation
- [Timemore Crystal Eye — Helado](https://gota.cafe/es/recetas/timemore-crystal-eye/timemore-crystal-eye-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Timemore
- [Timemore Crystal Eye — Pulsos](https://gota.cafe/es/recetas/timemore-crystal-eye/timemore-crystal-eye-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Timemore
- [Timemore Crystal Eye — Vertido Único](https://gota.cafe/es/recetas/timemore-crystal-eye/timemore-crystal-eye-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Timemore
- [Timemore Crystal Eye — Individual](https://gota.cafe/es/recetas/timemore-crystal-eye/timemore-crystal-eye-single): 15 café, 250 agua (ratio 1:16.7), 93°C, por Slow Pour Supply

### Torch Donut Dripper

- [Torch Donut Dripper](https://gota.cafe/es/recetas/torch-donut): Lecho en anillo de flujo más suave
- [Torch Donut Dripper — Tokio](https://gota.cafe/es/recetas/torch-donut/torch-donut-coffeeshop): 15 café, 250 agua (ratio 1:16.7), 88°C, por THE COFFEESHOP Tokyo
- [Torch Donut Dripper — Tueste Oscuro](https://gota.cafe/es/recetas/torch-donut/torch-donut-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Torch
- [Torch Donut Dripper — Con Hielo](https://gota.cafe/es/recetas/torch-donut/torch-donut-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Torch
- [Torch Donut Dripper — Inmersión](https://gota.cafe/es/recetas/torch-donut/torch-donut-immersion): 16 café, 250 agua (ratio 1:15.6), 93°C, por Torch
- [Torch Donut Dripper — Oscuro Profundo](https://gota.cafe/es/recetas/torch-donut/torch-donut-kurasu-deep): 19 café, 200 agua (ratio 1:10.5), 88°C, por Kurasu
- [Torch Donut Dripper — Tueste Claro](https://gota.cafe/es/recetas/torch-donut/torch-donut-light): 14 café, 230 agua (ratio 1:16.4), 95°C, por Kurasu
- [Torch Donut Dripper — Tueste Medio Equilibrado](https://gota.cafe/es/recetas/torch-donut/torch-donut-medium): 15 café, 210 agua (ratio 1:14), 90°C, por Torch
- [Torch Donut Dripper — Pulsado](https://gota.cafe/es/recetas/torch-donut/torch-donut-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Torch
- [Torch Donut Dripper — Vertido Unico](https://gota.cafe/es/recetas/torch-donut/torch-donut-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Torch
- [Torch Donut Dripper — Clásica](https://gota.cafe/es/recetas/torch-donut/torch-donut): 15 café, 250 agua (ratio 1:16.7), 93°C, por Torch

### Torch Mountain Dripper

- [Torch Mountain Dripper](https://gota.cafe/es/recetas/torch-mountain): Lecho en anillo de flujo más suave
- [Torch Mountain Dripper — Tueste Claro con Agitacion](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-agitation): 14 café, 210 agua (ratio 1:15), 93°C, por Torch
- [Torch Mountain Dripper — Tueste Oscuro](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Torch
- [Torch Mountain Dripper — Con Hielo](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Torch
- [Torch Mountain Dripper — Con Filtro Wave](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-industry): 15 café, 250 agua (ratio 1:16.7), 92°C, por Industry Beans
- [Torch Mountain Dripper — Tueste Claro](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-light): 14 café, 210 agua (ratio 1:15), 91°C, por Kurasu
- [Torch Mountain Dripper — Pulsado](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-pulse): 15 café, 250 agua (ratio 1:16.7), 93°C, por Torch
- [Torch Mountain Dripper — Vertido Unico](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-single-pour): 15 café, 250 agua (ratio 1:16.7), 93°C, por Torch
- [Torch Mountain Dripper — Vertido Lento](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-slow): 14 café, 220 agua (ratio 1:15.7), 90°C, por Torch
- [Torch Mountain Dripper — Lote Grande](https://gota.cafe/es/recetas/torch-mountain/torch-mountain-swerl): 25 café, 400 agua (ratio 1:16), 94°C, por Swerl Coffee
- [Torch Mountain Dripper — Clásica](https://gota.cafe/es/recetas/torch-mountain/torch-mountain): 18 café, 270 agua (ratio 1:15), 93°C, por Torch

### Tricolate

- [Tricolate](https://gota.cafe/es/recetas/tricolate): Cilindro sin bypass para tazas densas
- [Tricolate — Extracción Máxima](https://gota.cafe/es/recetas/tricolate/hedrick-tricolate): 15 café, 330 agua (ratio 1:22), 100°C, por Lance Hedrick
- [Tricolate — Dosis Ligera](https://gota.cafe/es/recetas/tricolate/tricolate-ace): 13 café, 260 agua (ratio 1:20), 100°C, por ACE Coffee Roasters
- [Tricolate — Inmersión Completa](https://gota.cafe/es/recetas/tricolate/tricolate-classic): 15 café, 250 agua (ratio 1:16.7), 100°C, por Tricolate
- [Tricolate — Competicion](https://gota.cafe/es/recetas/tricolate/tricolate-competition): 15 café, 250 agua (ratio 1:16.7), 95°C, por Tricolate
- [Tricolate — Tueste Oscuro](https://gota.cafe/es/recetas/tricolate/tricolate-dark): 16 café, 240 agua (ratio 1:15), 88°C, por Tricolate
- [Tricolate — Oficial](https://gota.cafe/es/recetas/tricolate/tricolate-gagne): 18 café, 360 agua (ratio 1:20), 100°C, por Jonathan Gagné
- [Tricolate — Extraccion Alta](https://gota.cafe/es/recetas/tricolate/tricolate-high-extraction): 15 café, 250 agua (ratio 1:16.7), 97°C, por Tricolate
- [Tricolate — Con Hielo](https://gota.cafe/es/recetas/tricolate/tricolate-iced): 18 café, 180 agua (ratio 1:10), 96°C, por Tricolate
- [Tricolate — Tueste Claro](https://gota.cafe/es/recetas/tricolate/tricolate-light): 15 café, 250 agua (ratio 1:16.7), 96°C, por Tricolate
- [Tricolate — Dos Vertidos](https://gota.cafe/es/recetas/tricolate/tricolate-prima): 20 café, 360 agua (ratio 1:18), 99°C, por Prima Coffee Equipment
- [Tricolate — Pre-mojado Triple](https://gota.cafe/es/recetas/tricolate/tricolate-rao): 20 café, 400 agua (ratio 1:20), 100°C, por Scott Rao

### UFO Dripper

- [UFO Dripper](https://gota.cafe/es/recetas/ufo): Cono abierto de 80° con claridad cónica y tolerancia de fondo plano
- [UFO Dripper — USBrC Qualifiers](https://gota.cafe/es/recetas/ufo/ufo-chay-qualifiers): 16 café, 250 agua (ratio 1:15.6), 92°C, por Kenzie Chay
- [UFO Dripper — Mug Diario](https://gota.cafe/es/recetas/ufo/ufo-daily-mug): 12 café, 200 agua (ratio 1:16.7), 92°C, por Gota Team
- [UFO Dripper — USBrC Nationals](https://gota.cafe/es/recetas/ufo/ufo-dixon-usbrc): 16 café, 250 agua (ratio 1:15.6), 93°C, por John Dixon
- [UFO Dripper — WBrC 2024](https://gota.cafe/es/recetas/ufo/ufo-iidaka-wbrc): 15 café, 240 agua (ratio 1:16), 92°C, por Wataru Iidaka
- [UFO Dripper — WBrC 2026 Campeón](https://gota.cafe/es/recetas/ufo/ufo-jaafar-wbrc): 15 café, 200 agua (ratio 1:13.3), 92°C, por Nas Jaafar
- [UFO Dripper — Type A](https://gota.cafe/es/recetas/ufo/ufo-official-type-a): 13.5 café, 200 agua (ratio 1:14.8), 92°C, por UFO Coffee Tools
- [UFO Dripper — Oficial](https://gota.cafe/es/recetas/ufo/ufo-official): 15 café, 250 agua (ratio 1:16.7), 92°C, por UFO Coffee Tools
- [UFO Dripper — Fermentados](https://gota.cafe/es/recetas/ufo/ufo-pack-fermented): 15 café, 240 agua (ratio 1:16), 92°C, por Pack Katisomaskul
- [UFO Dripper — Tres Vertidos](https://gota.cafe/es/recetas/ufo/ufo-pack-three-pours): 15 café, 240 agua (ratio 1:16), 92°C, por Pack Katisomaskul
- [UFO Dripper — Switch Intenso](https://gota.cafe/es/recetas/ufo/ufo-switch-high): 12 café, 200 agua (ratio 1:16.7), 92°C, por UFO Coffee Tools
- [UFO Dripper — Switch Suave](https://gota.cafe/es/recetas/ufo/ufo-switch-mild): 12 café, 200 agua (ratio 1:16.7), 92°C, por UFO Coffee Tools

### V60 01

- [V60 01](https://gota.cafe/es/recetas/v60-01): V60 mono-taza para 10–16 g de café
- [V60 01 — Grueso y Lento](https://gota.cafe/es/recetas/v60-01/aoma-v60): 13 café, 208 agua (ratio 1:16), 92°C, por aoma coffee
- [V60 01 — 1 · 3 · 9](https://gota.cafe/es/recetas/v60-01/doha-1-3-9): 15 café, 210 agua (ratio 1:14), 92°C, por Doha Coffee
- [V60 01 — 1 · 5 · 5](https://gota.cafe/es/recetas/v60-01/doha-1-5-5): 15 café, 180 agua (ratio 1:12), 92°C, por Doha Coffee
- [V60 01 — Kyoto](https://gota.cafe/es/recetas/v60-01/kurasu-v60): 13 café, 200 agua (ratio 1:15.4), 91°C, por Kurasu
- [V60 01 — Molienda Fina con Espiral](https://gota.cafe/es/recetas/v60-01/perger-v60): 12 café, 200 agua (ratio 1:16.7), 97°C, por Matt Perger
- [V60 01 — Concentrado](https://gota.cafe/es/recetas/v60-01/v60-01-concentrate): 15 café, 150 agua (ratio 1:10), 95°C, por Heart Coffee Roasters
- [V60 01 — Tueste Oscuro](https://gota.cafe/es/recetas/v60-01/v60-01-dark): 12 café, 180 agua (ratio 1:15), 88°C, por Hario
- [V60 01 — Cuatro Vertidos Pequeños](https://gota.cafe/es/recetas/v60-01/v60-01-hoffmann): 15 café, 250 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [V60 01 — Helado Japonés](https://gota.cafe/es/recetas/v60-01/v60-01-iced): 15 café, 150 agua (ratio 1:10), 100°C, por Hario
- [V60 01 — Japonés](https://gota.cafe/es/recetas/v60-01/v60-01-japanese): 20 café, 300 agua (ratio 1:15), 93°C, por Hario
- [V60 01 — 4:6](https://gota.cafe/es/recetas/v60-01/v60-01-kasuya): 20 café, 300 agua (ratio 1:15), 93°C, por Tetsu Kasuya
- [V60 01 — Café de Origen Único](https://gota.cafe/es/recetas/v60-01/v60-01-single-origin): 12 café, 200 agua (ratio 1:16.7), 96°C, por Hario
- [V60 01 — Taza Rápida](https://gota.cafe/es/recetas/v60-01/v60-01-single): 12 café, 200 agua (ratio 1:16.7), 95°C, por Hario

### V60 02

- [V60 02](https://gota.cafe/es/recetas/v60-02): El cono V60 estándar de 1 a 4 tazas
- [V60 02 — Dilución Fija](https://gota.cafe/es/recetas/v60-02/andser-japanese-iced): 16 café, 150 agua (ratio 1:9.4), 91.5°C, por Andrew & Serena
- [V60 02 — Cinco Vertidos Iguales](https://gota.cafe/es/recetas/v60-02/battefeld-v60): 20 café, 300 agua (ratio 1:15), 93°C, por Nicole Battefeld-Montgomery
- [V60 02 — Vertido Circular Único](https://gota.cafe/es/recetas/v60-02/blue-bottle-v60): 21 café, 350 agua (ratio 1:16.7), 96°C, por Blue Bottle Coffee
- [V60 02 — Espirales Constantes](https://gota.cafe/es/recetas/v60-02/counter-culture-v60): 15 café, 250 agua (ratio 1:16.7), 93°C, por Counter Culture Coffee
- [V60 02 — 1 · 3 · 9](https://gota.cafe/es/recetas/v60-02/doha-1-3-9): 20 café, 280 agua (ratio 1:14), 92°C, por Doha Coffee
- [V60 02 — 1 · 5 · 5](https://gota.cafe/es/recetas/v60-02/doha-1-5-5): 20 café, 240 agua (ratio 1:12), 92°C, por Doha Coffee
- [V60 02 — Jonathan Gagné](https://gota.cafe/es/recetas/v60-02/gagne-v60): 22 café, 374 agua (ratio 1:17), 100°C, por Jonathan Gagné
- [V60 02 — Oficial](https://gota.cafe/es/recetas/v60-02/george-howell-v60): 26 café, 390 agua (ratio 1:15), 96°C, por George Howell
- [V60 02 — Receta Oficial](https://gota.cafe/es/recetas/v60-02/hario-official-v60): 16 café, 270 agua (ratio 1:16.9), 93°C, por Hario
- [V60 02 — Bloom Agitado al Centro](https://gota.cafe/es/recetas/v60-02/heart-v60): 22 café, 360 agua (ratio 1:16.4), 95°C, por Heart Coffee Roasters
- [V60 02 — Método 1-2-1](https://gota.cafe/es/recetas/v60-02/hedrick-121): 18 café, 306 agua (ratio 1:17), 100°C, por Lance Hedrick
- [V60 02 — Diaria](https://gota.cafe/es/recetas/v60-02/hedrick-daily): 15 café, 250 agua (ratio 1:16.7), 100°C, por Lance Hedrick
- [V60 02 — Hielo Después](https://gota.cafe/es/recetas/v60-02/hedrick-flash-brew): 20 café, 240 agua (ratio 1:12), 95°C, por Lance Hedrick
- [V60 02 — One and Done](https://gota.cafe/es/recetas/v60-02/hedrick-one-and-done): 15 café, 225 agua (ratio 1:15), 93°C, por Lance Hedrick
- [V60 02 — Fácil y Efectiva](https://gota.cafe/es/recetas/v60-02/hedrick-ultimate-v60): 20 café, 340 agua (ratio 1:17), 99°C, por Lance Hedrick
- [V60 02 — Técnica Definitiva](https://gota.cafe/es/recetas/v60-02/hoffmann-v60): 15 café, 250 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [V60 02 — Pulsos en Espiral](https://gota.cafe/es/recetas/v60-02/intelligentsia-v60): 26 café, 415 agua (ratio 1:16), 95°C, por Intelligentsia Coffee
- [V60 02 — Método 4:6](https://gota.cafe/es/recetas/v60-02/kasuya-46): 20 café, 300 agua (ratio 1:15), 92°C, por Tetsu Kasuya
- [V60 02 — Multivertido](https://gota.cafe/es/recetas/v60-02/kasuya-multi-pour): 20 café, 300 agua (ratio 1:15), 96°C, por Tetsu Kasuya
- [V60 02 — Extracción Rápida](https://gota.cafe/es/recetas/v60-02/matt-perger-v60): 12 café, 200 agua (ratio 1:16.7), 97°C, por Matt Perger
- [V60 02 — WBrC 2021](https://gota.cafe/es/recetas/v60-02/matt-winton-v60): 20 café, 300 agua (ratio 1:15), 93°C, por Matt Winton
- [V60 02 — Dos Vertidos Agitados](https://gota.cafe/es/recetas/v60-02/onyx-v60): 20 café, 320 agua (ratio 1:16), 96°C, por Onyx Coffee Lab
- [V60 02 — Flujo Osmótico](https://gota.cafe/es/recetas/v60-02/osmotic-flow-v60): 20 café, 300 agua (ratio 1:15), 88°C, por Hario
- [V60 02 — Seis Pulsos Agresivos](https://gota.cafe/es/recetas/v60-02/patrik-rolf-v60): 20 café, 300 agua (ratio 1:15), 92°C, por Patrik Rolf
- [V60 02 — Helado 4ª Ola](https://gota.cafe/es/recetas/v60-02/roca-4th-wave-iced): 20 café, 180 agua (ratio 1:9), 88°C, por ROCA Coffee Roasters
- [V60 02 — Rao Spin](https://gota.cafe/es/recetas/v60-02/scott-rao-v60): 20 café, 340 agua (ratio 1:17), 96°C, por Scott Rao
- [V60 02 — Vertido Lento Continuo](https://gota.cafe/es/recetas/v60-02/stumptown-v60): 21 café, 360 agua (ratio 1:17.1), 96°C, por Stumptown Coffee Roasters
- [V60 02 — Zigzag en Cuatro Vertidos](https://gota.cafe/es/recetas/v60-02/tawansunshine23-four-pour): 25 café, 300 agua (ratio 1:12), 92°C, por Tawans Nui
- [V60 02 — Zigzag al Hielo](https://gota.cafe/es/recetas/v60-02/tawansunshine23-iced-zigzag): 20 café, 200 agua (ratio 1:10), 90°C, por Tawans Nui
- [V60 02 — Zigzag](https://gota.cafe/es/recetas/v60-02/tawansunshine23-zigzag): 20 café, 200 agua (ratio 1:10), 90°C, por Tawans Nui
- [V60 02 — Estándar de Competencia](https://gota.cafe/es/recetas/v60-02/v60-competition): 18 café, 270 agua (ratio 1:15), 93°C, por WBrC
- [V60 02 — Tueste Oscuro Temperatura Baja](https://gota.cafe/es/recetas/v60-02/v60-dark-roast-low-temp): 18 café, 290 agua (ratio 1:16.1), 85°C, por Barista Hustle
- [V60 02 — Tueste Oscuro](https://gota.cafe/es/recetas/v60-02/v60-dark-roast): 15 café, 240 agua (ratio 1:16), 88°C, por Hario
- [V60 02 — Extracción Alta](https://gota.cafe/es/recetas/v60-02/v60-gagne-high-extraction): 15 café, 250 agua (ratio 1:16.7), 100°C, por Jonathan Gagné
- [V60 02 — Helado Japonés](https://gota.cafe/es/recetas/v60-02/v60-hoffmann-iced): 25 café, 250 agua (ratio 1:10), 100°C, por James Hoffmann
- [V60 02 — Dos Tazas con Agitación](https://gota.cafe/es/recetas/v60-02/v60-hoffmann-large): 30 café, 500 agua (ratio 1:16.7), 100°C, por James Hoffmann
- [V60 02 — Café Helado Japonés](https://gota.cafe/es/recetas/v60-02/v60-iced-japanese): 20 café, 180 agua (ratio 1:9), 96°C, por Hario
- [V60 02 — Luz Nórdica](https://gota.cafe/es/recetas/v60-02/v60-nordic): 15 café, 250 agua (ratio 1:16.7), 98°C, por Tim Wendelboe
- [V60 02 — Vertido Único](https://gota.cafe/es/recetas/v60-02/v60-one-pour): 15 café, 250 agua (ratio 1:16.7), 96°C, por Hario
- [V60 02 — Método de Pulsos](https://gota.cafe/es/recetas/v60-02/v60-pulse-pour): 18 café, 300 agua (ratio 1:16.7), 95°C, por Hario
- [V60 02 — Punto Dulce (Principiante)](https://gota.cafe/es/recetas/v60-02/v60-sweet-spot): 15 café, 225 agua (ratio 1:15), 93°C, por Hario
- [V60 02 — Dos Tazas](https://gota.cafe/es/recetas/v60-02/v60-two-cup): 30 café, 500 agua (ratio 1:16.7), 96°C, por Hario
- [V60 02 — Pulso Sereno](https://gota.cafe/es/recetas/v60-02/wendelboe-v60): 16 café, 250 agua (ratio 1:15.6), 96°C, por Tim Wendelboe

### V60 03

- [V60 03](https://gota.cafe/es/recetas/v60-03): V60 grande de 30–60 g para 3–4 tazas
- [V60 03 — 1 · 3 · 9](https://gota.cafe/es/recetas/v60-03/doha-1-3-9): 30 café, 420 agua (ratio 1:14), 92°C, por Doha Coffee
- [V60 03 — 1 · 5 · 5](https://gota.cafe/es/recetas/v60-03/doha-1-5-5): 30 café, 360 agua (ratio 1:12), 92°C, por Doha Coffee
- [V60 03 — Preparación Grande](https://gota.cafe/es/recetas/v60-03/v60-03-batch): 40 café, 640 agua (ratio 1:16), 96°C, por Hario
- [V60 03 — Tueste Oscuro](https://gota.cafe/es/recetas/v60-03/v60-03-dark): 28 café, 420 agua (ratio 1:15), 88°C, por Hario
- [V60 03 — 4:6 Lote Grande](https://gota.cafe/es/recetas/v60-03/v60-03-four-six): 40 café, 600 agua (ratio 1:15), 92°C, por Hario
- [V60 03 — Técnica Definitiva](https://gota.cafe/es/recetas/v60-03/v60-03-hoffmann): 30 café, 500 agua (ratio 1:16.7), 95°C, por James Hoffmann
- [V60 03 — Lote Helado](https://gota.cafe/es/recetas/v60-03/v60-03-iced): 40 café, 400 agua (ratio 1:10), 100°C, por Hario
- [V60 03 — 4:6 Escalado](https://gota.cafe/es/recetas/v60-03/v60-03-kasuya-46): 30 café, 450 agua (ratio 1:15), 95°C, por Tetsu Kasuya
- [V60 03 — 4:6](https://gota.cafe/es/recetas/v60-03/v60-03-kasuya): 30 café, 450 agua (ratio 1:15), 93°C, por Tetsu Kasuya
- [V60 03 — Fiesta](https://gota.cafe/es/recetas/v60-03/v60-03-party): 50 café, 800 agua (ratio 1:16), 96°C, por Hario
- [V60 03 — Alta Agitación](https://gota.cafe/es/recetas/v60-03/v60-03-sample): 30 café, 500 agua (ratio 1:16.7), 100°C, por Sample Coffee
- [V60 03 — Vertido Único](https://gota.cafe/es/recetas/v60-03/v60-03-single-pour): 30 café, 500 agua (ratio 1:16.7), 93°C, por Hario

### Hario V60 NEO 01

- [Hario V60 NEO 01](https://gota.cafe/es/recetas/v60-neo-01): V60 más rápido y limpio, 72 nervaduras finas
- [Hario V60 NEO 01 — Flujo Rápido](https://gota.cafe/es/recetas/v60-neo-01/kawano-fast-flow): 14 café, 235 agua (ratio 1:16.8), 90°C, por Kawano Yuma

### Hario V60 NEO 02

- [Hario V60 NEO 02](https://gota.cafe/es/recetas/v60-neo-02): V60 más rápido y limpio, 72 nervaduras finas
- [Hario V60 NEO 02 — 15 Method](https://gota.cafe/es/recetas/v60-neo-02/coffee-samurai-15-method): 15 café, 225 agua (ratio 1:15), 90°C, por Coffee Samurai
- [Hario V60 NEO 02 — Tueste Oscuro](https://gota.cafe/es/recetas/v60-neo-02/coffee-samurai-dark): 15 café, 165 agua (ratio 1:11), 85°C, por Coffee Samurai
- [Hario V60 NEO 02 — Aroma Switch](https://gota.cafe/es/recetas/v60-neo-02/coffee365-aroma): 16 café, 225 agua (ratio 1:14.1), 94°C, por Coffee 365
- [Hario V60 NEO 02 — Claridad Switch](https://gota.cafe/es/recetas/v60-neo-02/coffee365-clarity): 15 café, 240 agua (ratio 1:16), 92°C, por Coffee 365
- [Hario V60 NEO 02 — Inmersión Total](https://gota.cafe/es/recetas/v60-neo-02/coffee365-full-immersion): 18 café, 225 agua (ratio 1:12.5), 94°C, por Coffee 365
- [Hario V60 NEO 02 — Intensidad Switch](https://gota.cafe/es/recetas/v60-neo-02/coffee365-intensity): 16 café, 240 agua (ratio 1:15), 91°C, por Coffee 365
- [Hario V60 NEO 02 — Dulzor Switch](https://gota.cafe/es/recetas/v60-neo-02/coffee365-sweetness): 18 café, 280 agua (ratio 1:15.6), 91°C, por Coffee 365
- [Hario V60 NEO 02 — Solo Remover](https://gota.cafe/es/recetas/v60-neo-02/hatakeyama-stir-only): 13 café, 150 agua (ratio 1:11.5), 100°C, por Hatakeyama Daiki
- [Hario V60 NEO 02 — Flash con Hielo](https://gota.cafe/es/recetas/v60-neo-02/jukucy-flash-iced): 18 café, 150 agua (ratio 1:8.3), 94°C, por Tomoya Tsujii
- [Hario V60 NEO 02 — Percolación](https://gota.cafe/es/recetas/v60-neo-02/kurasu-percolation): 12 café, 200 agua (ratio 1:16.7), 91°C, por Kurasu
- [Hario V60 NEO 02 — Híbrido Switch](https://gota.cafe/es/recetas/v60-neo-02/kurasu-switch-hybrid): 16 café, 240 agua (ratio 1:15), 91°C, por Kurasu
- [Hario V60 NEO 02 — Diario](https://gota.cafe/es/recetas/v60-neo-02/miknayr-everyday): 14 café, 210 agua (ratio 1:15), 92°C, por miknayr
- [Hario V60 NEO 02 — Inmersión Switch](https://gota.cafe/es/recetas/v60-neo-02/miknayr-switch-immersion): 14 café, 210 agua (ratio 1:15), 92°C, por miknayr
- [Hario V60 NEO 02 — Dos Fases](https://gota.cafe/es/recetas/v60-neo-02/quality-life-two-stage): 15 café, 240 agua (ratio 1:16), 92°C, por Quality Life Coffee
- [Hario V60 NEO 02 — WBrC 2026 Quinto puesto](https://gota.cafe/es/recetas/v60-neo-02/v60-neo-two-temp-switch): 14 café, 200 agua (ratio 1:14.3), 95°C, por Ethan Junseong Park
- [Hario V60 NEO 02 — Dos Vertidos](https://gota.cafe/es/recetas/v60-neo-02/word-coffee-two-pour): 15 café, 225 agua (ratio 1:15), 92°C, por The Word Coffee Roasters
- [Hario V60 NEO 02 — Dilución Fija](https://gota.cafe/es/recetas/v60-neo-02/andser-japanese-iced): 16 café, 150 agua (ratio 1:9.4), 91.5°C, por Andrew & Serena
- [Hario V60 NEO 02 — 1 · 3 · 9](https://gota.cafe/es/recetas/v60-neo-02/doha-1-3-9): 20 café, 280 agua (ratio 1:14), 92°C, por Doha Coffee
- [Hario V60 NEO 02 — 1 · 5 · 5](https://gota.cafe/es/recetas/v60-neo-02/doha-1-5-5): 20 café, 240 agua (ratio 1:12), 92°C, por Doha Coffee
- [Hario V60 NEO 02 — Multivertido](https://gota.cafe/es/recetas/v60-neo-02/kasuya-multi-pour): 20 café, 300 agua (ratio 1:15), 96°C, por Tetsu Kasuya

### Varia FLO

- [Varia FLO](https://gota.cafe/es/recetas/varia-flo): Dripper de fondo plano con pantallas de flujo
- [Varia FLO — Everything Coffee](https://gota.cafe/es/recetas/varia-flo/everything-coffee): 13 café, 200 agua (ratio 1:15.4), 93°C, por Everything Coffee
- [Varia FLO — Basic Medium](https://gota.cafe/es/recetas/varia-flo/kurasu-basic): 13 café, 200 agua (ratio 1:15.4), 93°C, por Kurasu
- [Varia FLO — Oficial caliente](https://gota.cafe/es/recetas/varia-flo/kurasu-official-hot): 13 café, 200 agua (ratio 1:15.4), 93°C, por Kurasu
- [Varia FLO — Oficial con hielo](https://gota.cafe/es/recetas/varia-flo/kurasu-official-iced): 13 café, 150 agua (ratio 1:11.5), 93°C, por Kurasu

### Walkure Karlsbader

- [Walkure Karlsbader](https://gota.cafe/es/recetas/walkure): Clásico de porcelana y caída lenta
- [Walkure Karlsbader — Clásico](https://gota.cafe/es/recetas/walkure/walkure-classic): 20 café, 300 agua (ratio 1:15), 96°C, por Walküre Porzellan
- [Walkure Karlsbader — Oficial](https://gota.cafe/es/recetas/walkure/walkure-coffeecircle): 22 café, 350 agua (ratio 1:15.9), 96°C, por Coffee Circle
- [Walkure Karlsbader — Tueste Oscuro](https://gota.cafe/es/recetas/walkure/walkure-dark): 20 café, 300 agua (ratio 1:15), 88°C, por Walküre Porzellan
- [Walkure Karlsbader — Tradicional Alemán](https://gota.cafe/es/recetas/walkure/walkure-german): 22 café, 350 agua (ratio 1:15.9), 94°C, por Walküre Porzellan
- [Walkure Karlsbader — Helado](https://gota.cafe/es/recetas/walkure/walkure-iced): 24 café, 240 agua (ratio 1:10), 96°C, por Walküre Porzellan
- [Walkure Karlsbader — Berlin](https://gota.cafe/es/recetas/walkure/walkure-kaffeekirsche): 25 café, 350 agua (ratio 1:14), 95°C, por Kaffeekirsche
- [Walkure Karlsbader — Tueste Claro](https://gota.cafe/es/recetas/walkure/walkure-light): 18 café, 300 agua (ratio 1:16.7), 96°C, por Walküre Porzellan
- [Walkure Karlsbader — Fuerte](https://gota.cafe/es/recetas/walkure/walkure-strong): 25 café, 300 agua (ratio 1:12), 96°C, por Walküre Porzellan
- [Walkure Karlsbader — Doble Vertido](https://gota.cafe/es/recetas/walkure/walkure-two-pour): 20 café, 300 agua (ratio 1:15), 93°C, por Walküre Porzellan
- [Walkure Karlsbader — Molienda Media](https://gota.cafe/es/recetas/walkure/walkure-voltage): 21 café, 360 agua (ratio 1:17.1), 96°C, por Voltage Coffee Supply

## レシピ (日本語)

### AeroPress

- [AeroPress](https://gota.cafe/ja/recipes/aeropress): 高速でコンパクトな浸漬ブリュワー
- [AeroPress — オリジナル](https://gota.cafe/ja/recipes/aeropress/adler-aeropress): コーヒー15、水90（比率1:6）, 80°C, 著者：Alan Adler
- [AeroPress — バイパス](https://gota.cafe/ja/recipes/aeropress/aeropress-bypass): コーヒー35、水330（比率1:9.4）, 96°C, 著者：ACE Coffee Roasters
- [AeroPress — コールドブリュー](https://gota.cafe/ja/recipes/aeropress/aeropress-cold-brew): コーヒー20、水100（比率1:5）, 20°C, 著者：AeroPress
- [AeroPress — WAC スタイル 2024](https://gota.cafe/ja/recipes/aeropress/aeropress-competition-2024): コーヒー18、水200（比率1:11.1）, 92°C, 著者：AeroPress
- [AeroPress — エスプレッソスタイル](https://gota.cafe/ja/recipes/aeropress/aeropress-espresso-style): コーヒー18、水78（比率1:4.3）, 90°C, 著者：AeroPress
- [AeroPress — アイス・フラッシュブリュー](https://gota.cafe/ja/recipes/aeropress/aeropress-iced-flash): コーヒー20、水150（比率1:7.5）, 99°C, 著者：Alexander Mills
- [AeroPress — インバート クラシック](https://gota.cafe/ja/recipes/aeropress/aeropress-inverted-classic): コーヒー15、水225（比率1:15）, 93°C, 著者：Gota Team
- [AeroPress — 日本式アイス](https://gota.cafe/ja/recipes/aeropress/aeropress-japanese-iced): コーヒー16、水150（比率1:9.4）, 94°C, 著者：AeroPress
- [AeroPress — 公式レシピ](https://gota.cafe/ja/recipes/aeropress/aeropress-official): コーヒー17、水200（比率1:11.8）, 85°C, 著者：AeroPress
- [AeroPress — Prismo エスプレッソ](https://gota.cafe/ja/recipes/aeropress/aeropress-prismo): コーヒー20、水50（比率1:2.5）, 100°C, 著者：Fellow
- [AeroPress — ライト&ジューシー](https://gota.cafe/ja/recipes/aeropress/april-aeropress): コーヒー13、水200（比率1:15.4）, 88°C, 著者：April Coffee Roasters
- [AeroPress — スイッチ・ハイブリッド](https://gota.cafe/ja/recipes/aeropress/azonan-switch-hybrid): コーヒー20、水240（比率1:12）, 90°C, 著者：Fairul Azonan
- [AeroPress — ロングスティープ](https://gota.cafe/ja/recipes/aeropress/gagne-aeropress): コーヒー18、水260（比率1:14.4）, 100°C, 著者：Jonathan Gagné
- [AeroPress — スロープレス](https://gota.cafe/ja/recipes/aeropress/hedrick-aeropress): コーヒー15、水250（比率1:16.7）, 92°C, 著者：Lance Hedrick
- [AeroPress — 無改造 Zuppa Lunga](https://gota.cafe/ja/recipes/aeropress/hedrick-stock-zuppa): コーヒー15、水150（比率1:10）, 93°C, 著者：Lance Hedrick
- [AeroPress — Zuppa Lunga](https://gota.cafe/ja/recipes/aeropress/hedrick-zuppa-lunga): コーヒー15、水150（比率1:10）, 95°C, 著者：Lance Hedrick
- [AeroPress — インバートショット](https://gota.cafe/ja/recipes/aeropress/hoffmann-aeropress-espresso): コーヒー18、水90（比率1:5）, 100°C, 著者：James Hoffmann
- [AeroPress — アイス](https://gota.cafe/ja/recipes/aeropress/hoffmann-aeropress-iced): コーヒー22、水240（比率1:10.9）, 100°C, 著者：James Hoffmann
- [AeroPress — Ultimate](https://gota.cafe/ja/recipes/aeropress/hoffmann-aeropress): コーヒー11、水200（比率1:18.2）, 100°C, 著者：James Hoffmann
- [AeroPress — インド 2022](https://gota.cafe/ja/recipes/aeropress/in-2022-sharma): コーヒー18、水185（比率1:10.3）, 85°C, 著者：Pratik Sharma
- [AeroPress — シフト粉](https://gota.cafe/ja/recipes/aeropress/kruve-sifted): コーヒー15、水220（比率1:14.7）, 95°C, 著者：Kruve
- [AeroPress — 一定速度プレス](https://gota.cafe/ja/recipes/aeropress/noriko-sunaga-steady-press): コーヒー14、水200（比率1:14.3）, 92°C, 著者：Noriko Sunaga
- [AeroPress — ポルトガル 2018](https://gota.cafe/ja/recipes/aeropress/pt-2018-muhel): コーヒー20、水230（比率1:11.5）, 81°C, 著者：Kata Muhel
- [AeroPress — ジューシー&クリーミー](https://gota.cafe/ja/recipes/aeropress/rueller-aeropress): コーヒー15、水230（比率1:15.3）, 95°C, 著者：Ralf Rüller
- [AeroPress — スウェーデン 2021](https://gota.cafe/ja/recipes/aeropress/se-2021-hedstrom): コーヒー18、水240（比率1:13.3）, 100°C, 著者：Anders Hedström
- [AeroPress — ベトナミーズ](https://gota.cafe/ja/recipes/aeropress/shin-vietnamese): コーヒー15、水200（比率1:13.3）, 85°C, 著者：Shin Kaoju
- [AeroPress — 甘さ先行](https://gota.cafe/ja/recipes/aeropress/stryzh-sweetness-first): コーヒー20、水280（比率1:14）, 82°C, 著者：Mariia Stryzh
- [AeroPress — WAC 2009 3位](https://gota.cafe/ja/recipes/aeropress/wac-2009-jensen): コーヒー20、水200（比率1:10）, 100°C, 著者：Alexander Scheen Jensen
- [AeroPress — WAC 2009](https://gota.cafe/ja/recipes/aeropress/wac-2009-jura): コーヒー20、水200（比率1:10）, 75°C, 著者：Łukasz Jura
- [AeroPress — WAC 2009 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2009-kaminsky): コーヒー14、水190（比率1:13.6）, 92°C, 著者：Ben Kaminsky
- [AeroPress — WAC 2010](https://gota.cafe/ja/recipes/aeropress/wac-2010-hagemeister): コーヒー20、水230（比率1:11.5）, 80°C, 著者：Marie Hagemeister
- [AeroPress — WAC 2010 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2010-hasager): コーヒー18、水230（比率1:12.8）, 75°C, 著者：Jeppe Hasager
- [AeroPress — WAC 2010 3位](https://gota.cafe/ja/recipes/aeropress/wac-2010-verellen): コーヒー20、水270（比率1:13.5）, 82°C, 著者：Jeff Verellen
- [AeroPress — WAC 2011](https://gota.cafe/ja/recipes/aeropress/wac-2011-verellen): コーヒー17、水270（比率1:15.9）, 80°C, 著者：Jeff Verellen
- [AeroPress — WAC 2012](https://gota.cafe/ja/recipes/aeropress/wac-2012-de-buysere): コーヒー18、水250（比率1:13.9）, 85°C, 著者：Charlene de Buysere
- [AeroPress — WAC 2012 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2012-johnsen): コーヒー17、水260（比率1:15.3）, 96°C, 著者：Ingri Margrethe Johnsen
- [AeroPress — WAC 2013 3位](https://gota.cafe/ja/recipes/aeropress/wac-2013-varady): コーヒー12、水200（比率1:16.7）, 90°C, 著者：Tibor Varady
- [AeroPress — WAC 2014 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2014-karabinos): コーヒー19、水215（比率1:11.3）, 92°C, 著者：Martin Karabinos
- [AeroPress — WAC 2014](https://gota.cafe/ja/recipes/aeropress/wac-2014-sasaki): コーヒー16.5、水250（比率1:15.2）, 78°C, 著者：Shuichi Sasaki
- [AeroPress — WAC 2014 3位](https://gota.cafe/ja/recipes/aeropress/wac-2014-verellen): コーヒー17.5、水270（比率1:15.4）, 82°C, 著者：Jeff Verellen
- [AeroPress — WAC 2015 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2015-hatch): コーヒー18、水260（比率1:14.4）, 85°C, 著者：Nick Hatch
- [AeroPress — WAC 2015 3位](https://gota.cafe/ja/recipes/aeropress/wac-2015-ong): コーヒー23、水280（比率1:12.2）, 79°C, 著者：Kaye Joy Ong
- [AeroPress — WAC 2015](https://gota.cafe/ja/recipes/aeropress/wac-2015-zahradnik): コーヒー20、水230（比率1:11.5）, 79°C, 著者：Lukas Zahradnik
- [AeroPress — WAC 2016](https://gota.cafe/ja/recipes/aeropress/wac-2016-kucharczyk): コーヒー35、水260（比率1:7.4）, 81°C, 著者：Filip Kucharczyk
- [AeroPress — WAC 2017](https://gota.cafe/ja/recipes/aeropress/wac-2017-miczka): コーヒー35、水150（比率1:4.3）, 84°C, 著者：Paulina Miczka
- [AeroPress — WAC 2017 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2017-narisawa): コーヒー29.5、水245（比率1:8.3）, 85°C, 著者：Yusuke Narisawa
- [AeroPress — WAC 2017 3位](https://gota.cafe/ja/recipes/aeropress/wac-2017-park): コーヒー30、水300（比率1:10）, 86°C, 著者：Jeongsu Park
- [AeroPress — WAC 2018](https://gota.cafe/ja/recipes/aeropress/wac-2018-garay): コーヒー35、水200（比率1:5.7）, 85°C, 著者：Carolina Ibarra Garay
- [AeroPress — WAC 2018 3位](https://gota.cafe/ja/recipes/aeropress/wac-2018-pinchukov): コーヒー30、水220（比率1:7.3）, 80°C, 著者：Evgeni Pinchukov
- [AeroPress — WAC 2018 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2018-xiaobo-zhang): コーヒー31、水220（比率1:7.1）, 80°C, 著者：Xiaobo Zhang
- [AeroPress — WAC 2019 3位](https://gota.cafe/ja/recipes/aeropress/wac-2019-gagnaire): コーヒー30、水255（比率1:8.5）, 88°C, 著者：Alexis Gagnaire
- [AeroPress — WAC 2019 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2019-khemacheva): コーヒー35、水210（比率1:6）, 94°C, 著者：Benja Khemacheva
- [AeroPress — WAC 2019](https://gota.cafe/ja/recipes/aeropress/wac-2019-van-bunnik): コーヒー30、水100（比率1:3.3）, 92°C, 著者：Wendelien van Bunnik
- [AeroPress — WAC 2021 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2021-mallee): コーヒー18、水186（比率1:10.3）, 93°C, 著者：Maru Mallee
- [AeroPress — WAC 2021](https://gota.cafe/ja/recipes/aeropress/wac-2021-merikanto): コーヒー18、水200（比率1:11.1）, 80°C, 著者：Tuomas Merikanto
- [AeroPress — WAC 2021 3位](https://gota.cafe/ja/recipes/aeropress/wac-2021-smith): コーヒー18、水220（比率1:12.2）, 88°C, 著者：Brandon Smith
- [AeroPress — WAC 2022 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2022-derutter): コーヒー18、水156（比率1:8.7）, 85°C, 著者：Simon Derutter
- [AeroPress — WAC 2022 3位](https://gota.cafe/ja/recipes/aeropress/wac-2022-ho): コーヒー18、水200（比率1:11.1）, 84°C, 著者：Jennifer Rui Ping Ho
- [AeroPress — WAC 2022](https://gota.cafe/ja/recipes/aeropress/wac-2022-little): コーヒー18、水150（比率1:8.3）, 90°C, 著者：Jibbi Little
- [AeroPress — WAC 2023 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2023-bulow): コーヒー18、水175（比率1:9.7）, 100°C, 著者：Carlo Graf Bülow
- [AeroPress — WAC 2023 3位](https://gota.cafe/ja/recipes/aeropress/wac-2023-leon-zhang): コーヒー18、水235（比率1:13.1）, 93°C, 著者：Leon Zhang
- [AeroPress — WAC 2023](https://gota.cafe/ja/recipes/aeropress/wac-2023-wipvasutt): コーヒー18、水180（比率1:10）, 89°C, 著者：Tay Wipvasutt
- [AeroPress — WAC 2024 3位](https://gota.cafe/ja/recipes/aeropress/wac-2024-mahmoud): コーヒー18、水180（比率1:10）, 80°C, 著者：Jamika Mahmoud
- [AeroPress — WAC 2024 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2024-nugraha): コーヒー18、水200（比率1:11.1）, 95°C, 著者：Sophan Nugraha
- [AeroPress — WAC 2024](https://gota.cafe/ja/recipes/aeropress/wac-2024-stanica): コーヒー18、水180（比率1:10）, 96°C, 著者：George Stanica
- [AeroPress — WAC 2025 準優勝](https://gota.cafe/ja/recipes/aeropress/wac-2025-ahrend): コーヒー18、水186（比率1:10.3）, 88°C, 著者：Jan Ahrend
- [AeroPress — WAC 2025](https://gota.cafe/ja/recipes/aeropress/wac-2025-pop): コーヒー18、水170（比率1:9.4）, 84°C, 著者：Némo Pop
- [AeroPress — WAC 2025 3位](https://gota.cafe/ja/recipes/aeropress/wac-2025-vyas): コーヒー16、水220（比率1:13.8）, 88°C, 著者：Dharun Vyas
- [AeroPress — ストロング 1:6](https://gota.cafe/ja/recipes/aeropress/wendelboe-aeropress-strong): コーヒー20、水120（比率1:6）, 100°C, 著者：Tim Wendelboe
- [AeroPress — リニアアジテーション](https://gota.cafe/ja/recipes/aeropress/wendelboe-aeropress): コーヒー14、水200（比率1:14.3）, 100°C, 著者：Tim Wendelboe

### AeroPress Go

- [AeroPress Go](https://gota.cafe/ja/recipes/aeropress-go): 旅行に最適な浸漬ブリュワー
- [AeroPress Go — Go バイパス](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-bypass): コーヒー15、水220（比率1:14.7）, 95°C, 著者：Gota Team
- [AeroPress Go — WAC 濃縮レシピ](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-championship): コーヒー18、水180（比率1:10）, 96°C, 著者：George Stanica
- [AeroPress Go — Go コールドブリュー](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-cold): コーヒー16、水200（比率1:12.5）, 20°C, 著者：Gota Team
- [AeroPress Go — Go コンペティション](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-competition): コーヒー16、水200（比率1:12.5）, 92°C, 著者：Gota Team
- [AeroPress Go — Hoffmann コンセントレート](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-concentrate): コーヒー18、水90（比率1:5）, 100°C, 著者：James Hoffmann
- [AeroPress Go — Go 深煎り](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-dark): コーヒー14、水200（比率1:14.3）, 85°C, 著者：Gota Team
- [AeroPress Go — Jung In-sung エスプレッソスタイル](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-espresso): コーヒー20、水80（比率1:4）, 90°C, 著者：Jung In-sung
- [AeroPress Go — アイス](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-iced): コーヒー18、水120（比率1:6.7）, 100°C, 著者：AeroPress
- [AeroPress Go — 浸漬 浅煎り](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-inverted): コーヒー15、水225（比率1:15）, 96°C, 著者：Gota Team
- [AeroPress Go — トラベル](https://gota.cafe/ja/recipes/aeropress-go/aeropress-go-travel): コーヒー15、水200（比率1:13.3）, 90°C, 著者：Gota Team

### AeroPress XL

- [AeroPress XL](https://gota.cafe/ja/recipes/aeropress-xl): 大容量浸漬ブリュワー
- [AeroPress XL — バッチブリュー](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-batch): コーヒー40、水600（比率1:15）, 95°C, 著者：AeroPress
- [AeroPress XL — XL バイパス](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-bypass): コーヒー25、水450（比率1:18）, 95°C, 著者：AeroPress
- [AeroPress XL — コールドブリュー](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-cold-brew): コーヒー35、水400（比率1:11.4）, 20°C, 著者：AeroPress
- [AeroPress XL — 競技スタイル](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-competition): コーヒー25、水400（比率1:16）, 95°C, 著者：AeroPress
- [AeroPress XL — 濃縮](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-concentrate): コーヒー35、水300（比率1:8.6）, 95°C, 著者：AeroPress
- [AeroPress XL — XL 深煎り](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-dark): コーヒー28、水420（比率1:15）, 87°C, 著者：AeroPress
- [AeroPress XL — XL 日本式アイス](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-iced): コーヒー30、水250（比率1:8.3）, 96°C, 著者：AeroPress
- [AeroPress XL — 浅煎り](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-light): コーヒー25、水400（比率1:16）, 96°C, 著者：AeroPress
- [AeroPress XL — スタンダードメソッド](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-standard): コーヒー22、水370（比率1:16.8）, 93°C, 著者：AeroPress
- [AeroPress XL — スタンダード 2カップ](https://gota.cafe/ja/recipes/aeropress-xl/aeropress-xl-two-cup): コーヒー30、水500（比率1:16.7）, 85°C, 著者：AeroPress

### April Brewer

- [April Brewer](https://gota.cafe/ja/recipes/april-brewer): フラットベッドが生む甘いカップ
- [April Brewer — クラシック](https://gota.cafe/ja/recipes/april-brewer/april-brewer-classic): コーヒー15、水250（比率1:16.7）, 93°C, 著者：April Coffee Roasters
- [April Brewer — 競技スタイル](https://gota.cafe/ja/recipes/april-brewer/april-competition): コーヒー15、水255（比率1:17）, 94°C, 著者：April Coffee Roasters
- [April Brewer — 濃縮](https://gota.cafe/ja/recipes/april-brewer/april-concentrate): コーヒー15、水150（比率1:10）, 95°C, 著者：Project Barista
- [April Brewer — 深煎り](https://gota.cafe/ja/recipes/april-brewer/april-dark-roast): コーヒー18、水270（比率1:15）, 88°C, 著者：April Coffee Roasters
- [April Brewer — アイス](https://gota.cafe/ja/recipes/april-brewer/april-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：April Coffee Roasters
- [April Brewer — 浅煎り](https://gota.cafe/ja/recipes/april-brewer/april-light-roast): コーヒー15、水250（比率1:16.7）, 100°C, 著者：April Coffee Roasters
- [April Brewer — シングルカップ](https://gota.cafe/ja/recipes/april-brewer/april-single-pour): コーヒー12、水200（比率1:16.7）, 94°C, 著者：April Coffee Roasters
- [April Brewer — サステナブル](https://gota.cafe/ja/recipes/april-brewer/april-sustainable): コーヒー13、水200（比率1:15.4）, 94°C, 著者：April Coffee Roasters
- [April Brewer — 2投](https://gota.cafe/ja/recipes/april-brewer/april-two-pour): コーヒー16、水260（比率1:16.3）, 95°C, 著者：April Coffee Roasters
- [April Brewer — WBrC April](https://gota.cafe/ja/recipes/april-brewer/patrik-rolf-april): コーヒー12、水200（比率1:16.7）, 92°C, 著者：Patrik Rolf

### Bee House

- [Bee House](https://gota.cafe/ja/recipes/bee-house): 扱いやすい落ちきりを持つフレンドリーなウェッジドリッパー
- [Bee House — クラシック](https://gota.cafe/ja/recipes/bee-house/bee-house-classic): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Gota Team
- [Bee House — 深煎り](https://gota.cafe/ja/recipes/bee-house/bee-house-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Bee House
- [Bee House — かんたん](https://gota.cafe/ja/recipes/bee-house/bee-house-easy): コーヒー17、水270（比率1:15.9）, 95°C, 著者：Bee House
- [Bee House — バッチ](https://gota.cafe/ja/recipes/bee-house/bee-house-hustle): コーヒー30、水550（比率1:18.3）, 96°C, 著者：Hustle Coffee
- [Bee House — アイス](https://gota.cafe/ja/recipes/bee-house/bee-house-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Bee House
- [Bee House — スパイラルパルス](https://gota.cafe/ja/recipes/bee-house/bee-house-messenger): コーヒー25、水390（比率1:15.6）, 94°C, 著者：Messenger Coffee
- [Bee House — パルス](https://gota.cafe/ja/recipes/bee-house/bee-house-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Bee House
- [Bee House — シングルカップ](https://gota.cafe/ja/recipes/bee-house/bee-house-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Bee House
- [Bee House — 2投 1:18](https://gota.cafe/ja/recipes/bee-house/bee-house-stumptown): コーヒー21、水380（比率1:18.1）, 96°C, 著者：Stumptown Coffee Roasters
- [Bee House — 速いパルス](https://gota.cafe/ja/recipes/bee-house/bee-house-voltage): コーヒー25、水400（比率1:16）, 96°C, 著者：Voltage Coffee Supply

### Weber Bird

- [Weber Bird](https://gota.cafe/ja/recipes/bird): ピストン真空による浸漬
- [Weber Bird — カッピングプロトコル](https://gota.cafe/ja/recipes/bird/andrew-pernicano): コーヒー18、水300（比率1:16.7）, 91°C, 著者：Andrew Pernicano
- [Weber Bird — 浸漬＆スワール](https://gota.cafe/ja/recipes/bird/christian-klatt): コーヒー20、水330（比率1:16.5）, 96°C, 著者：Christian Klatt
- [Weber Bird — Dense Soup 1:5](https://gota.cafe/ja/recipes/bird/christopher-feran): コーヒー18、水90（比率1:5）, 95°C, 著者：Christopher Feran
- [Weber Bird — 縦方向アジテーション](https://gota.cafe/ja/recipes/bird/douglas-weber): コーヒー25、水350（比率1:14）, 93°C, 著者：Douglas Weber
- [Weber Bird — 低温クロー](https://gota.cafe/ja/recipes/bird/joseph-benavides): コーヒー15、水225（比率1:15）, 87°C, 著者：Joseph Benavides
- [Weber Bird — ゆっくり落ちきり](https://gota.cafe/ja/recipes/bird/lem-butler): コーヒー16、水256（比率1:16）, 90°C, 著者：Lem Butler
- [Weber Bird — Martin Wölfl](https://gota.cafe/ja/recipes/bird/martin-wolfl): コーヒー25、水250（比率1:10）, 93°C, 著者：Martin Wölfl
- [Weber Bird — 予熱プロトコル](https://gota.cafe/ja/recipes/bird/matthew-jung-quillen): コーヒー20、水320（比率1:16）, 90°C, 著者：Matthew Jung-Quillen
- [Weber Bird — 長時間浸漬](https://gota.cafe/ja/recipes/bird/maurizio-leo): コーヒー22、水320（比率1:14.5）, 88°C, 著者：Maurizio Leo
- [Weber Bird — 長め蒸らし](https://gota.cafe/ja/recipes/bird/nicolas-clerc): コーヒー18、水270（比率1:15）, 96°C, 著者：Nicolas Clerc
- [Weber Bird — コールドブリュー](https://gota.cafe/ja/recipes/bird/raymond-detweiler-cold): コーヒー25、水250（比率1:10）, 86°C, 著者：Raymond Detweiler
- [Weber Bird — 1:10 バイパス](https://gota.cafe/ja/recipes/bird/simon-gautherin): コーヒー20、水200（比率1:10）, 90°C, 著者：Simon Gautherin
- [Weber Bird — ノースワール](https://gota.cafe/ja/recipes/bird/takamasa-miki): コーヒー30、水390（比率1:13）, 97°C, 著者：Takamasa Miki

### Blue Bottle Dripper

- [Blue Bottle Dripper](https://gota.cafe/ja/recipes/blue-bottle): 穏やかなフラットベッドとクリーンな後味
- [Blue Bottle Dripper — 公式 — インアウトスパイラル](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-20g): コーヒー20、水300（比率1:15）, 95°C, 著者：Blue Bottle Coffee
- [Blue Bottle Dripper — 深煎り](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-dark): コーヒー22、水350（比率1:15.9）, 90°C, 著者：Blue Bottle Coffee
- [Blue Bottle Dripper — フルカップ](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-full): コーヒー28、水350（比率1:12.5）, 95°C, 著者：Blue Bottle Coffee
- [Blue Bottle Dripper — アイス](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-iced): コーヒー25、水200（比率1:8）, 96°C, 著者：Blue Bottle Coffee
- [Blue Bottle Dripper — クイックポアオーバー](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-no-rinse): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Blue Bottle Coffee
- [Blue Bottle Dripper — 公式 — リッチ比率](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-official): コーヒー23、水350（比率1:15.2）, 93°C, 著者：Blue Bottle Coffee
- [Blue Bottle Dripper — クラシック](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-pourover): コーヒー22、水350（比率1:15.9）, 96°C, 著者：Blue Bottle Coffee
- [Blue Bottle Dripper — シングルカップ](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-project-barista): コーヒー13、水200（比率1:15.4）, 95°C, 著者：Project Barista
- [Blue Bottle Dripper — シングルカップ](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-single-pour): コーヒー22、水350（比率1:15.9）, 93°C, 著者：Blue Bottle Coffee
- [Blue Bottle Dripper — ストロング ポアオーバー](https://gota.cafe/ja/recipes/blue-bottle/blue-bottle-strong): コーヒー30、水350（比率1:11.7）, 95°C, 著者：Blue Bottle Coffee

### Brewista Tornado Duo

- [Brewista Tornado Duo](https://gota.cafe/ja/recipes/brewista-tornado-duo): 18本のトルネード螺旋リブを持つ二重壁ガラスのコーン
- [Brewista Tornado Duo — 大容量バッチ](https://gota.cafe/ja/recipes/brewista-tornado-duo/tornado-duo-500ml): コーヒー30、水500（比率1:16.7）, 94°C, 著者：Derek Ku
- [Brewista Tornado Duo — デイリー](https://gota.cafe/ja/recipes/brewista-tornado-duo/tornado-duo-everyday): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Brewista
- [Brewista Tornado Duo — WBrC 2023 ファイナリスト](https://gota.cafe/ja/recipes/brewista-tornado-duo/tornado-duo-garam-um): コーヒー15、水240（比率1:16）, 92°C, 著者：Garam Um
- [Brewista Tornado Duo — ROCA 4th Wave](https://gota.cafe/ja/recipes/brewista-tornado-duo/tornado-duo-roca-4th-wave): コーヒー15、水225（比率1:15）, 89°C, 著者：ROCA Coffee Roasters

### C70 Ceramic

- [C70 Ceramic](https://gota.cafe/ja/recipes/c70): 蓄熱性を備えたセラミックの 70° コーン
- [C70 Ceramic — 浅煎り](https://gota.cafe/ja/recipes/c70/c70-light): コーヒー22、水360（比率1:16.4）, 96°C, 著者：Gota Team
- [C70 Ceramic — オフィシャル](https://gota.cafe/ja/recipes/c70/c70-official): コーヒー22、水350（比率1:15.9）, 95°C, 著者：Saint Anthony Industries
- [C70 Ceramic — シングルカップ](https://gota.cafe/ja/recipes/c70/c70-single): コーヒー15、水240（比率1:16）, 93°C, 著者：Gota Team

### Cafec Deep 27

- [Cafec Deep 27](https://gota.cafe/ja/recipes/cafec-deep-27): 27度コーン、1〜2杯用の小型ディープドリッパー
- [Cafec Deep 27 — ベースレシピ](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-cafeshi-base): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Cafeshi
- [Cafec Deep 27 — バイパス](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-cafeshi): コーヒー10、水150（比率1:15）, 92°C, 著者：Cafeshi
- [Cafec Deep 27 — Kasuya 4:6](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-kasuya): コーヒー15、水225（比率1:15）, 88°C, 著者：Tetsu Kasuya
- [Cafec Deep 27 — 公式](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-official): コーヒー12、水150（比率1:12.5）, 90°C, 著者：CAFEC
- [Cafec Deep 27 — 浸透フロー](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-osmotic): コーヒー15、水250（比率1:16.7）, 90°C, 著者：CAFEC
- [Cafec Deep 27 — パルス抽出](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-pulse): コーヒー10、水170（比率1:17）, 93°C, 著者：CAFEC
- [Cafec Deep 27 — シングル注湯](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：CAFEC
- [Cafec Deep 27 — 少量ドーズ](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-small-dose): コーヒー8、水125（比率1:15.6）, 93°C, 著者：CAFEC
- [Cafec Deep 27 — スタンダード](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-standard): コーヒー15、水250（比率1:16.7）, 90°C, 著者：CAFEC
- [Cafec Deep 27 — 撹拌抽出](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-stir): コーヒー10、水170（比率1:17）, 100°C, 著者：CAFEC
- [Cafec Deep 27 — 3パルス](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-three-pulse): コーヒー15、水240（比率1:16）, 95°C, 著者：Onyx Coffee Lab
- [Cafec Deep 27 — Ultimate Technique](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27-ultimate-technique): コーヒー15、水250（比率1:16.7）, 95°C, 著者：James Hoffmann
- [Cafec Deep 27 — 浸漬抽出](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-27): コーヒー15、水250（比率1:16.7）, 93°C, 著者：CAFEC
- [Cafec Deep 27 — 浅煎り](https://gota.cafe/ja/recipes/cafec-deep-27/cafec-deep-light): コーヒー13、水210（比率1:16.2）, 95°C, 著者：CAFEC
- [Cafec Deep 27 — 4投 1:16](https://gota.cafe/ja/recipes/cafec-deep-27/hedrick-deep-27-four-pour): コーヒー10、水160（比率1:16）, 95°C, 著者：Lance Hedrick
- [Cafec Deep 27 — 5投マイクロドーズ](https://gota.cafe/ja/recipes/cafec-deep-27/hedrick-deep-27): コーヒー8、水140（比率1:17.5）, 95°C, 著者：Lance Hedrick

### Cafec Deep 45

- [Cafec Deep 45](https://gota.cafe/ja/recipes/cafec-deep-45): 45度の中間コーン、Deep 27とV60の中間に位置するバランス型
- [Cafec Deep 45 — ベースレシピ](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-cafeshi-base): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Cafeshi
- [Cafec Deep 45 — 深煎り](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：CAFEC
- [Cafec Deep 45 — ダイナミック注湯](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-dynamic-pour): コーヒー26、水400（比率1:15.4）, 92°C, 著者：Kurasu
- [Cafec Deep 45 — アイス](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-iced): コーヒー20、水200（比率1:10）, 96°C, 著者：CAFEC
- [Cafec Deep 45 — Light 4:6](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-kasuya-light): コーヒー30、水450（比率1:15）, 93°C, 著者：Tetsu Kasuya
- [Cafec Deep 45 — Kasuya 4:6](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-kasuya): コーヒー30、水450（比率1:15）, 88°C, 著者：Tetsu Kasuya
- [Cafec Deep 45 — 喫茶店スタイル](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-kissaten): コーヒー20、水320（比率1:16）, 88°C, 著者：CAFEC
- [Cafec Deep 45 — マルチカップ パルス注湯](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-multi-cup): コーヒー30、水480（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Deep 45 — 浸透フロー](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-osmotic): コーヒー25、水400（比率1:16）, 90°C, 著者：CAFEC
- [Cafec Deep 45 — パルス注湯](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-pulse): コーヒー25、水400（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Deep 45 — シングル注湯](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：CAFEC
- [Cafec Deep 45 — スリーパルス](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-three-pulse): コーヒー32、水512（比率1:16）, 95°C, 著者：Onyx Coffee Lab
- [Cafec Deep 45 — Ultimate Technique](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45-ultimate-technique): コーヒー30、水500（比率1:16.7）, 96°C, 著者：James Hoffmann
- [Cafec Deep 45 — ラージブリュー](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-45): コーヒー25、水400（比率1:16）, 93°C, 著者：CAFEC
- [Cafec Deep 45 — ボールド](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-bold): コーヒー25、水375（比率1:15）, 90°C, 著者：CAFEC
- [Cafec Deep 45 — アイス](https://gota.cafe/ja/recipes/cafec-deep-45/cafec-deep-iced): コーヒー25、水250（比率1:10）, 100°C, 著者：CAFEC

### Cafec Deep Pro

- [Cafec Deep Pro](https://gota.cafe/ja/recipes/cafec-deep-pro): 45度の六角形ディープドリッパー、Flower Deep 45の前身モデル
- [Cafec Deep Pro — 力強い抽出](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-bold): コーヒー25、水375（比率1:15）, 90°C, 著者：CAFEC
- [Cafec Deep Pro — ベースレシピ](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-cafeshi-base): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Cafeshi
- [Cafec Deep Pro — 中央一点注湯](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-center-pour): コーヒー28、水450（比率1:16.1）, 90°C, 著者：CAFEC
- [Cafec Deep Pro — クラシック](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-classic): コーヒー30、水480（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Deep Pro — 深煎り](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-dark-roast): コーヒー16、水240（比率1:15）, 88°C, 著者：CAFEC
- [Cafec Deep Pro — ダイナミック注湯](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-dynamic-pour): コーヒー26、水400（比率1:15.4）, 92°C, 著者：Kurasu
- [Cafec Deep Pro — 日本式アイス](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-iced): コーヒー20、水200（比率1:10）, 96°C, 著者：CAFEC
- [Cafec Deep Pro — Kasuya 4:6](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-kasuya): コーヒー30、水450（比率1:15）, 88°C, 著者：Tetsu Kasuya
- [Cafec Deep Pro — 喫茶店スタイル](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-kissaten): コーヒー20、水320（比率1:16）, 88°C, 著者：CAFEC
- [Cafec Deep Pro — 大量抽出](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-large-brew): コーヒー25、水400（比率1:16）, 93°C, 著者：CAFEC
- [Cafec Deep Pro — マルチカップ パルス注湯](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-multi-cup-pulse): コーヒー30、水480（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Deep Pro — Osmotic Flow](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-osmotic): コーヒー30、水480（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Deep Pro — パルス注湯](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-pulse-pour): コーヒー25、水400（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Deep Pro — シングル注湯](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：CAFEC
- [Cafec Deep Pro — 3パルス](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-three-pulse): コーヒー30、水480（比率1:16）, 95°C, 著者：Onyx Coffee Lab
- [Cafec Deep Pro — Ultimate Technique](https://gota.cafe/ja/recipes/cafec-deep-pro/cafec-deep-pro-ultimate-technique): コーヒー30、水500（比率1:16.7）, 96°C, 著者：James Hoffmann

### Cafec Flower Cup 1

- [Cafec Flower Cup 1](https://gota.cafe/ja/recipes/cafec-flower-cup1): 開放的な通気性を持つプリーツコーン
- [Cafec Flower Cup 1 — ベースレシピ](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-cafeshi-base): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Cafeshi
- [Cafec Flower Cup 1 — ゆったりスパイラル](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-cafeshi): コーヒー15、水250（比率1:16.7）, 94°C, 著者：Cafeshi
- [Cafec Flower Cup 1 — フルブルーム](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-cata): コーヒー15、水240（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Flower Cup 1 — クラシック](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-classic): コーヒー13、水210（比率1:16.2）, 93°C, 著者：CAFEC
- [Cafec Flower Cup 1 — コンペティションスタイル](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-competition): コーヒー12、水200（比率1:16.7）, 96°C, 著者：CAFEC
- [Cafec Flower Cup 1 — 深煎り](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-dark): コーヒー12、水180（比率1:15）, 88°C, 著者：CAFEC
- [Cafec Flower Cup 1 — 4投](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-four-pour): コーヒー12、水200（比率1:16.7）, 92°C, 著者：CAFEC
- [Cafec Flower Cup 1 — 高抽出](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-high-extraction): コーヒー15、水250（比率1:16.7）, 100°C, 著者：James Hoffmann
- [Cafec Flower Cup 1 — アイス](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-iced): コーヒー20、水200（比率1:10）, 96°C, 著者：CAFEC
- [Cafec Flower Cup 1 — Kasuya 4:6](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-kasuya): コーヒー15、水225（比率1:15）, 88°C, 著者：Tetsu Kasuya
- [Cafec Flower Cup 1 — 浅煎り](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-light): コーヒー12、水200（比率1:16.7）, 93°C, 著者：CAFEC
- [Cafec Flower Cup 1 — 浸透フロー](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-osmotic): コーヒー12、水150（比率1:12.5）, 90°C, 著者：CAFEC
- [Cafec Flower Cup 1 — パーセンテージ・ベーシック](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-percentage): コーヒー15、水230（比率1:15.3）, 85°C, 著者：Hatakeyama Daiki
- [Cafec Flower Cup 1 — シングルポア](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-single-pour): コーヒー12、水200（比率1:16.7）, 93°C, 著者：CAFEC
- [Cafec Flower Cup 1 — ストロング 1:15](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-strong-1-15): コーヒー12、水180（比率1:15）, 93°C, 著者：CAFEC
- [Cafec Flower Cup 1 — スワールメソッド](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-swirl): コーヒー12、水200（比率1:16.7）, 96°C, 著者：CAFEC
- [Cafec Flower Cup 1 — 2投](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-two-pour): コーヒー12、水200（比率1:16.7）, 96°C, 著者：Project Barista
- [Cafec Flower Cup 1 — Ultimate Technique](https://gota.cafe/ja/recipes/cafec-flower-cup1/cafec-flower-cup1-ultimate-technique): コーヒー15、水250（比率1:16.7）, 96°C, 著者：James Hoffmann

### Cafec Flower Cup 4

- [Cafec Flower Cup 4](https://gota.cafe/ja/recipes/cafec-flower-cup4): 開放的な通気性を持つプリーツコーン
- [Cafec Flower Cup 4 — オールラウンド](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-allround): コーヒー20、水320（比率1:16）, 93°C, 著者：CAFEC
- [Cafec Flower Cup 4 — ベースレシピ](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-cafeshi-base): コーヒー25、水415（比率1:16.6）, 93°C, 著者：Cafeshi
- [Cafec Flower Cup 4 — フルブルーム](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-cata): コーヒー24、水384（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Flower Cup 4 — クラシック](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-classic): コーヒー20、水300（比率1:15）, 90°C, 著者：CAFEC
- [Cafec Flower Cup 4 — コンペティションスタイル](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-competition): コーヒー20、水320（比率1:16）, 96°C, 著者：CAFEC
- [Cafec Flower Cup 4 — ダイナミック注湯](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-dynamic-pour): コーヒー26、水400（比率1:15.4）, 92°C, 著者：Kurasu
- [Cafec Flower Cup 4 — アイス](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：CAFEC
- [Cafec Flower Cup 4 — 浅煎り 4:6](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-kasuya-light): コーヒー20、水300（比率1:15）, 93°C, 著者：Tetsu Kasuya
- [Cafec Flower Cup 4 — Kasuya 4:6](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-kasuya): コーヒー20、水300（比率1:15）, 88°C, 著者：Tetsu Kasuya
- [Cafec Flower Cup 4 — 浅煎り](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-light-roast): コーヒー22、水352（比率1:16）, 96°C, 著者：CAFEC
- [Cafec Flower Cup 4 — 浸透フロー](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-osmotic): コーヒー24、水400（比率1:16.7）, 90°C, 著者：CAFEC
- [Cafec Flower Cup 4 — シングルポア](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：CAFEC
- [Cafec Flower Cup 4 — 3投](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-three-pour): コーヒー20、水300（比率1:15）, 93°C, 著者：CAFEC
- [Cafec Flower Cup 4 — 3パルス](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-three-pulse): コーヒー22、水352（比率1:16）, 95°C, 著者：Onyx Coffee Lab
- [Cafec Flower Cup 4 — 2カップ](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-two-cup): コーヒー24、水400（比率1:16.7）, 94°C, 著者：CAFEC
- [Cafec Flower Cup 4 — Ultimate Technique](https://gota.cafe/ja/recipes/cafec-flower-cup4/cafec-flower-cup4-ultimate-technique): コーヒー30、水500（比率1:16.7）, 96°C, 著者：James Hoffmann

### Cafec Flower Oval 101

- [Cafec Flower Oval 101](https://gota.cafe/ja/recipes/cafec-flower-oval-101): フラワーリブを備えた台形ドリッパー（1〜2杯用）
- [Cafec Flower Oval 101 — ベースレシピ](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-cafeshi-base): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Cafeshi
- [Cafec Flower Oval 101 — クラシック](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-classic): コーヒー12、水192（比率1:16）, 94°C, 著者：CAFEC
- [Cafec Flower Oval 101 — 深煎り](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-dark-roast): コーヒー16、水240（比率1:15）, 88°C, 著者：CAFEC
- [Cafec Flower Oval 101 — ダイナミック注湯](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-dynamic-pour): コーヒー18、水280（比率1:15.6）, 92°C, 著者：Kurasu
- [Cafec Flower Oval 101 — 4回注湯](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-four-pour): コーヒー14、水200（比率1:14.3）, 91°C, 著者：Kurasu
- [Cafec Flower Oval 101 — アイス](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-iced): コーヒー16、水150（比率1:9.4）, 91°C, 著者：Kurasu
- [Cafec Flower Oval 101 — 日本式アイス](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-japanese-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：CAFEC
- [Cafec Flower Oval 101 — Light 4:6](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-kasuya-light): コーヒー12、水180（比率1:15）, 93°C, 著者：Tetsu Kasuya
- [Cafec Flower Oval 101 — Kasuya 4:6](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-kasuya): コーヒー15、水225（比率1:15）, 88°C, 著者：Tetsu Kasuya
- [Cafec Flower Oval 101 — 浅煎り](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-light-roast): コーヒー12、水200（比率1:16.7）, 96°C, 著者：CAFEC
- [Cafec Flower Oval 101 — Osmotic Flow](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-osmotic): コーヒー12、水200（比率1:16.7）, 92°C, 著者：CAFEC
- [Cafec Flower Oval 101 — オーバル スワール](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-oval-swirl): コーヒー15、水240（比率1:16）, 87°C, 著者：CAFEC
- [Cafec Flower Oval 101 — シングル注湯](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-single-pour): コーヒー12、水200（比率1:16.7）, 92°C, 著者：CAFEC
- [Cafec Flower Oval 101 — Strong 1:14](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-strong-1-14): コーヒー14、水196（比率1:14）, 92°C, 著者：CAFEC
- [Cafec Flower Oval 101 — 3パルス](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-three-pulse): コーヒー15、水240（比率1:16）, 95°C, 著者：Onyx Coffee Lab
- [Cafec Flower Oval 101 — Ultimate Technique](https://gota.cafe/ja/recipes/cafec-flower-oval-101/cafec-flower-oval-101-ultimate-technique): コーヒー15、水250（比率1:16.7）, 96°C, 著者：James Hoffmann

### Cafec Flower Oval 102

- [Cafec Flower Oval 102](https://gota.cafe/ja/recipes/cafec-flower-oval-102): フラワーリブを備えた台形ドリッパー（2〜4杯用）
- [Cafec Flower Oval 102 — ベースレシピ](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-cafeshi-base): コーヒー22、水365（比率1:16.6）, 93°C, 著者：Cafeshi
- [Cafec Flower Oval 102 — Classic 1:16](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-classic-1-16): コーヒー25、水400（比率1:16）, 92°C, 著者：CAFEC
- [Cafec Flower Oval 102 — クラシック](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-classic): コーヒー24、水384（比率1:16）, 94°C, 著者：CAFEC
- [Cafec Flower Oval 102 — 深煎り](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-dark-roast): コーヒー28、水400（比率1:14.3）, 87°C, 著者：CAFEC
- [Cafec Flower Oval 102 — ダイナミック注湯](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-dynamic-pour): コーヒー26、水400（比率1:15.4）, 92°C, 著者：Kurasu
- [Cafec Flower Oval 102 — 高抽出率](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-high-extraction): コーヒー25、水425（比率1:17）, 96°C, 著者：CAFEC
- [Cafec Flower Oval 102 — 日本式アイス](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-iced): コーヒー26、水240（比率1:9.2）, 91°C, 著者：Kurasu
- [Cafec Flower Oval 102 — Kasuya 4:6](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-kasuya): コーヒー20、水300（比率1:15）, 88°C, 著者：Tetsu Kasuya
- [Cafec Flower Oval 102 — 喫茶店スタイル](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-kissaten): コーヒー30、水300（比率1:10）, 80°C, 著者：CAFEC
- [Cafec Flower Oval 102 — 浅煎り](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-light-roast): コーヒー22、水360（比率1:16.4）, 96°C, 著者：CAFEC
- [Cafec Flower Oval 102 — Osmotic Flow](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-osmotic): コーヒー24、水400（比率1:16.7）, 92°C, 著者：CAFEC
- [Cafec Flower Oval 102 — オーバル スワール](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-oval-swirl): コーヒー24、水384（比率1:16）, 87°C, 著者：CAFEC
- [Cafec Flower Oval 102 — シングル注湯](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-single-pour): コーヒー24、水400（比率1:16.7）, 92°C, 著者：CAFEC
- [Cafec Flower Oval 102 — 3回注湯](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-three-pour): コーヒー20、水300（比率1:15）, 93°C, 著者：CAFEC
- [Cafec Flower Oval 102 — 3パルス](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-three-pulse): コーヒー25、水400（比率1:16）, 95°C, 著者：Onyx Coffee Lab
- [Cafec Flower Oval 102 — Ultimate Technique](https://gota.cafe/ja/recipes/cafec-flower-oval-102/cafec-flower-oval-102-ultimate-technique): コーヒー30、水500（比率1:16.7）, 96°C, 著者：James Hoffmann

### Chemex 10 Cup

- [Chemex 10 Cup](https://gota.cafe/ja/recipes/chemex-10): クリーンな透明感を持つエレガントなカラフェブリュワー
- [Chemex 10 Cup — バッチブリュー](https://gota.cafe/ja/recipes/chemex-10/chemex-10-batch): コーヒー62、水1000（比率1:16.1）, 96°C, 著者：Chemex
- [Chemex 10 Cup — 濃縮 10カップ](https://gota.cafe/ja/recipes/chemex-10/chemex-10-concentrate): コーヒー70、水700（比率1:10）, 95°C, 著者：Chemex
- [Chemex 10 Cup — 細挽き](https://gota.cafe/ja/recipes/chemex-10/chemex-10-counter-culture): コーヒー50、水800（比率1:16）, 96°C, 著者：Counter Culture Coffee
- [Chemex 10 Cup — 深煎り 低温](https://gota.cafe/ja/recipes/chemex-10/chemex-10-dark-roast): コーヒー56、水840（比率1:15）, 90°C, 著者：Chemex
- [Chemex 10 Cup — 4投](https://gota.cafe/ja/recipes/chemex-10/chemex-10-four-pour): コーヒー65、水875（比率1:13.5）, 98°C, 著者：Clarity Coffee
- [Chemex 10 Cup — 公式](https://gota.cafe/ja/recipes/chemex-10/chemex-10-hoffmann): コーヒー55、水900（比率1:16.4）, 100°C, 著者：James Hoffmann
- [Chemex 10 Cup — アイス 10カップ](https://gota.cafe/ja/recipes/chemex-10/chemex-10-iced): コーヒー60、水650（比率1:10.8）, 96°C, 著者：Chemex
- [Chemex 10 Cup — ノルディック・ライト 10カップ](https://gota.cafe/ja/recipes/chemex-10/chemex-10-nordic): コーヒー48、水800（比率1:16.7）, 97°C, 著者：Chemex
- [Chemex 10 Cup — 10カップ パーティーブリュー](https://gota.cafe/ja/recipes/chemex-10/chemex-10-party): コーヒー65、水1050（比率1:16.2）, 96°C, 著者：Chemex
- [Chemex 10 Cup — スロウパルス](https://gota.cafe/ja/recipes/chemex-10/chemex-10-slow-pulse): コーヒー50、水850（比率1:17）, 96°C, 著者：Chemex

### Chemex 3 Cup

- [Chemex 3 Cup](https://gota.cafe/ja/recipes/chemex-3): クリーンな透明感を持つエレガントなカラフェブリュワー
- [Chemex 3 Cup — スパイラル注湯](https://gota.cafe/ja/recipes/chemex-3/blue-bottle-chemex-3): コーヒー25、水400（比率1:16）, 96°C, 著者：Blue Bottle Coffee
- [Chemex 3 Cup — 濃縮 3カップ](https://gota.cafe/ja/recipes/chemex-3/chemex-3-concentrate): コーヒー22、水220（比率1:10）, 95°C, 著者：Chemex
- [Chemex 3 Cup — 深煎り やさしく](https://gota.cafe/ja/recipes/chemex-3/chemex-3-dark-roast): コーヒー18、水270（比率1:15）, 90°C, 著者：Chemex
- [Chemex 3 Cup — 公式](https://gota.cafe/ja/recipes/chemex-3/chemex-3-hoffmann): コーヒー15、水250（比率1:16.7）, 100°C, 著者：James Hoffmann
- [Chemex 3 Cup — アイス フラッシュブリュー](https://gota.cafe/ja/recipes/chemex-3/chemex-3-iced): コーヒー20、水200（比率1:10）, 96°C, 著者：Chemex
- [Chemex 3 Cup — 浅煎り 3カップ](https://gota.cafe/ja/recipes/chemex-3/chemex-3-light-roast): コーヒー22、水350（比率1:15.9）, 97°C, 著者：Chemex
- [Chemex 3 Cup — モーニングブリュー](https://gota.cafe/ja/recipes/chemex-3/chemex-3-morning): コーヒー20、水320（比率1:16）, 96°C, 著者：Chemex
- [Chemex 3 Cup — ノルディック・ライト 3カップ](https://gota.cafe/ja/recipes/chemex-3/chemex-3-nordic): コーヒー15、水250（比率1:16.7）, 97°C, 著者：Chemex
- [Chemex 3 Cup — パルス注湯](https://gota.cafe/ja/recipes/chemex-3/chemex-3-pulse): コーヒー26、水400（比率1:15.4）, 96°C, 著者：Chemex
- [Chemex 3 Cup — シングル注湯](https://gota.cafe/ja/recipes/chemex-3/chemex-3-single-pour): コーヒー18、水280（比率1:15.6）, 96°C, 著者：Chemex

### Chemex 6 Cup

- [Chemex 6 Cup](https://gota.cafe/ja/recipes/chemex-6): クリーンな透明感を持つエレガントなカラフェブリュワー
- [Chemex 6 Cup — 6カップ 濃縮](https://gota.cafe/ja/recipes/chemex-6/chemex-6-concentrate): コーヒー55、水500（比率1:9.1）, 96°C, 著者：Chemex
- [Chemex 6 Cup — 浅煎り 6カップ](https://gota.cafe/ja/recipes/chemex-6/chemex-6-light-roast): コーヒー40、水650（比率1:16.3）, 97°C, 著者：Chemex
- [Chemex 6 Cup — クラシック](https://gota.cafe/ja/recipes/chemex-6/chemex-clasica): コーヒー30、水500（比率1:16.7）, 96°C, 著者：Chemex
- [Chemex 6 Cup — コーヒー濃縮](https://gota.cafe/ja/recipes/chemex-6/chemex-concentrate): コーヒー42、水420（比率1:10）, 96°C, 著者：Chemex
- [Chemex 6 Cup — 深煎り](https://gota.cafe/ja/recipes/chemex-6/chemex-dark-roast): コーヒー28、水475（比率1:17）, 90°C, 著者：Chemex
- [Chemex 6 Cup — アイスコーヒー](https://gota.cafe/ja/recipes/chemex-6/chemex-iced): コーヒー35、水350（比率1:10）, 96°C, 著者：Chemex
- [Chemex 6 Cup — パルス注湯](https://gota.cafe/ja/recipes/chemex-6/chemex-pulse): コーヒー32、水512（比率1:16）, 95°C, 著者：Chemex
- [Chemex 6 Cup — タイムドパルス](https://gota.cafe/ja/recipes/chemex-6/counter-culture-chemex): コーヒー45、水750（比率1:16.7）, 93°C, 著者：Counter Culture Coffee
- [Chemex 6 Cup — センター3投](https://gota.cafe/ja/recipes/chemex-6/george-howell-chemex): コーヒー48、水780（比率1:16.3）, 96°C, 著者：George Howell
- [Chemex 6 Cup — 2つのハック](https://gota.cafe/ja/recipes/chemex-6/hedrick-chemex): コーヒー40、水650（比率1:16.3）, 100°C, 著者：Lance Hedrick
- [Chemex 6 Cup — V60アダプテーション](https://gota.cafe/ja/recipes/chemex-6/hoffmann-chemex): コーヒー30、水500（比率1:16.7）, 100°C, 著者：James Hoffmann
- [Chemex 6 Cup — スプーンディグ蒸らし](https://gota.cafe/ja/recipes/chemex-6/rao-chemex): コーヒー30、水510（比率1:17）, 97°C, 著者：Scott Rao
- [Chemex 6 Cup — ウィグル注湯](https://gota.cafe/ja/recipes/chemex-6/stumptown-chemex): コーヒー42、水700（比率1:16.7）, 96°C, 著者：Stumptown Coffee Roasters

### Chemex 8 Cup

- [Chemex 8 Cup](https://gota.cafe/ja/recipes/chemex-8): クリーンな透明感を持つエレガントなカラフェブリュワー
- [Chemex 8 Cup — 大バッチ](https://gota.cafe/ja/recipes/chemex-8/chemex-8-batch): コーヒー53、水800（比率1:15.1）, 96°C, 著者：Chemex
- [Chemex 8 Cup — 濃縮ブリュー](https://gota.cafe/ja/recipes/chemex-8/chemex-8-concentrate): コーヒー50、水500（比率1:10）, 95°C, 著者：Chemex
- [Chemex 8 Cup — 深煎り バランス](https://gota.cafe/ja/recipes/chemex-8/chemex-8-dark-roast): コーヒー42、水640（比率1:15.2）, 90°C, 著者：Chemex
- [Chemex 8 Cup — 4投](https://gota.cafe/ja/recipes/chemex-8/chemex-8-four-pour): コーヒー45、水700（比率1:15.6）, 96°C, 著者：Chemex
- [Chemex 8 Cup — 2投](https://gota.cafe/ja/recipes/chemex-8/chemex-8-hoffmann): コーヒー40、水640（比率1:16）, 100°C, 著者：James Hoffmann
- [Chemex 8 Cup — アイス 8カップ](https://gota.cafe/ja/recipes/chemex-8/chemex-8-iced): コーヒー50、水530（比率1:10.6）, 96°C, 著者：Chemex
- [Chemex 8 Cup — ノルディック ライト抽出](https://gota.cafe/ja/recipes/chemex-8/chemex-8-nordic): コーヒー36、水600（比率1:16.7）, 97°C, 著者：Chemex
- [Chemex 8 Cup — パーティーブリュー](https://gota.cafe/ja/recipes/chemex-8/chemex-8-party): コーヒー50、水800（比率1:16）, 96°C, 著者：Chemex
- [Chemex 8 Cup — 細挽き](https://gota.cafe/ja/recipes/chemex-8/chemex-8-single-origin): コーヒー45、水750（比率1:16.7）, 93°C, 著者：Counter Culture Coffee
- [Chemex 8 Cup — 公式](https://gota.cafe/ja/recipes/chemex-8/stumptown-chemex-8): コーヒー42、水700（比率1:16.7）, 96°C, 著者：Stumptown Coffee Roasters

### Clever Dripper L

- [Clever Dripper L](https://gota.cafe/ja/recipes/clever-l): まず浸漬し、その後ペーパーを通して落とします
- [Clever Dripper L — クラシック](https://gota.cafe/ja/recipes/clever-l/clever-classic): コーヒー20、水320（比率1:16）, 96°C, 著者：Clever
- [Clever Dripper L — 粗挽き 1:15](https://gota.cafe/ja/recipes/clever-l/clever-coarse-1-15): コーヒー25、水375（比率1:15）, 96°C, 著者：Equator Coffees
- [Clever Dripper L — Clever フラッシュアイス](https://gota.cafe/ja/recipes/clever-l/clever-cold-flash): コーヒー28、水300（比率1:10.7）, 100°C, 著者：Kaldi's Coffee
- [Clever Dripper L — 調整可能な時間](https://gota.cafe/ja/recipes/clever-l/clever-counter-culture): コーヒー25、水400（比率1:16）, 93°C, 著者：Counter Culture Coffee
- [Clever Dripper L — 公式](https://gota.cafe/ja/recipes/clever-l/clever-crema): コーヒー25、水400（比率1:16）, 96°C, 著者：Crema Coffee Roasters
- [Clever Dripper L — 深煎り](https://gota.cafe/ja/recipes/clever-l/clever-dark-roast): コーヒー18、水300（比率1:16.7）, 88°C, 著者：Kaldi's Coffee
- [Clever Dripper L — Ultimate Clever](https://gota.cafe/ja/recipes/clever-l/clever-hoffmann-ultimate): コーヒー15、水250（比率1:16.7）, 95°C, 著者：James Hoffmann
- [Clever Dripper L — 粉を後入れ](https://gota.cafe/ja/recipes/clever-l/clever-hoffmann): コーヒー15、水250（比率1:16.7）, 100°C, 著者：James Hoffmann
- [Clever Dripper L — アイスコーヒー](https://gota.cafe/ja/recipes/clever-l/clever-iced): コーヒー22、水220（比率1:10）, 96°C, 著者：Clever
- [Clever Dripper L — 浅煎りティースタイル](https://gota.cafe/ja/recipes/clever-l/clever-light-roast): コーヒー16、水270（比率1:16.9）, 100°C, 著者：Clever
- [Clever Dripper L — クイックブリュー](https://gota.cafe/ja/recipes/clever-l/clever-quick): コーヒー18、水280（比率1:15.6）, 96°C, 著者：Clever
- [Clever Dripper L — ストロングブリュー](https://gota.cafe/ja/recipes/clever-l/clever-strong): コーヒー25、水300（比率1:12）, 93°C, 著者：Clever
- [Clever Dripper L — 1:18 ロングイマージョン](https://gota.cafe/ja/recipes/clever-l/george-howell-clever): コーヒー15、水270（比率1:18）, 96°C, 著者：George Howell

### Clever Dripper S

- [Clever Dripper S](https://gota.cafe/ja/recipes/clever-s): まず浸漬し、その後ペーパーを通して落とします
- [Clever Dripper S — Sauna](https://gota.cafe/ja/recipes/clever-s/clever-s-berg-wu): コーヒー16、水240（比率1:15）, 97°C, 著者：Berg Wu
- [Clever Dripper S — 3分でかき混ぜる](https://gota.cafe/ja/recipes/clever-s/clever-s-cafeshi): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Cafeshi
- [Clever Dripper S — 濃縮 S](https://gota.cafe/ja/recipes/clever-s/clever-s-concentrate): コーヒー20、水160（比率1:8）, 95°C, 著者：Clever
- [Clever Dripper S — 調整可能な時間](https://gota.cafe/ja/recipes/clever-s/clever-s-counter-culture): コーヒー15、水240（比率1:16）, 93°C, 著者：Counter Culture Coffee
- [Clever Dripper S — 公式](https://gota.cafe/ja/recipes/clever-s/clever-s-crema): コーヒー15、水240（比率1:16）, 96°C, 著者：Crema Coffee Roasters
- [Clever Dripper S — 深煎りイマージョン S](https://gota.cafe/ja/recipes/clever-s/clever-s-dark-roast): コーヒー14、水210（比率1:15）, 88°C, 著者：Clever
- [Clever Dripper S — 1:18 ロングイマージョン](https://gota.cafe/ja/recipes/clever-s/clever-s-george-howell): コーヒー10、水180（比率1:18）, 96°C, 著者：George Howell
- [Clever Dripper S — 蒸らしと浸漬](https://gota.cafe/ja/recipes/clever-s/clever-s-hoffmann): コーヒー10、水170（比率1:17）, 95°C, 著者：James Hoffmann
- [Clever Dripper S — フラッシュアイス S](https://gota.cafe/ja/recipes/clever-s/clever-s-iced): コーヒー18、水180（比率1:10）, 100°C, 著者：Clever
- [Clever Dripper S — 日本式イマージョン](https://gota.cafe/ja/recipes/clever-s/clever-s-japanese): コーヒー14、水230（比率1:16.4）, 90°C, 著者：Clever
- [Clever Dripper S — オスモティックフロー S](https://gota.cafe/ja/recipes/clever-s/clever-s-osmotic): コーヒー15、水240（比率1:16）, 93°C, 著者：Clever
- [Clever Dripper S — 無撹拌](https://gota.cafe/ja/recipes/clever-s/clever-s-red-poison): コーヒー16、水200（比率1:12.5）, 93°C, 著者：Red Poison
- [Clever Dripper S — シングルカップ](https://gota.cafe/ja/recipes/clever-s/clever-s-single): コーヒー12、水200（比率1:16.7）, 95°C, 著者：Clever

### コールドブリュー

- [コールドブリュー](https://gota.cafe/ja/recipes/cold-brew): ゆっくり浸漬して、まろやかで冷たい一杯に
- [コールドブリュー — スムース 1:17](https://gota.cafe/ja/recipes/cold-brew/cold-brew-cafeshi): コーヒー60、水1000（比率1:16.7）, 20°C, 著者：Cafeshi
- [コールドブリュー — クラシック](https://gota.cafe/ja/recipes/cold-brew/cold-brew-classic): コーヒー100、水600（比率1:6）, 4°C, 著者：Specialty Coffee Association
- [コールドブリュー — 濃縮 24時間](https://gota.cafe/ja/recipes/cold-brew/cold-brew-concentrate): コーヒー100、水600（比率1:6）, 4°C, 著者：Gota Team
- [コールドブリュー — Filtron](https://gota.cafe/ja/recipes/cold-brew/cold-brew-filtron): コーヒー340、水1600（比率1:4.7）, 4°C, 著者：Stumptown Coffee Roasters
- [コールドブリュー — 京都式スロードリップ](https://gota.cafe/ja/recipes/cold-brew/cold-brew-kyoto): コーヒー50、水625（比率1:12.5）, 4°C, 著者：Specialty Coffee Association
- [コールドブリュー — ミルクパンチ](https://gota.cafe/ja/recipes/cold-brew/cold-brew-milk-punch): コーヒー100、水800（比率1:8）, 4°C, 著者：Barista Hustle
- [コールドブリュー — ニトロスタイルコンセントレート](https://gota.cafe/ja/recipes/cold-brew/cold-brew-nitro-style): コーヒー80、水600（比率1:7.5）, 4°C, 著者：Gota Team
- [コールドブリュー — 冷蔵庫一晩](https://gota.cafe/ja/recipes/cold-brew/cold-brew-overnight): コーヒー70、水700（比率1:10）, 4°C, 著者：Blue Bottle Coffee
- [コールドブリュー — クイック 4時間](https://gota.cafe/ja/recipes/cold-brew/cold-brew-quick): コーヒー60、水500（比率1:8.3）, 20°C, 著者：Gota Team
- [コールドブリュー — Toddy](https://gota.cafe/ja/recipes/cold-brew/cold-brew-toddy): コーヒー200、水1600（比率1:8）, 20°C, 著者：Counter Culture Coffee

### Contour Drip

- [Contour Drip](https://gota.cafe/ja/recipes/contour): 2素材のコーン — セラミック上部、シリコン底部
- [Contour Drip — WBrC 2026 3位](https://gota.cafe/ja/recipes/contour/contour-sandwich): コーヒー16、水215（比率1:13.4）, 94°C, 著者：Bavis Kwong

### December Dripper

- [December Dripper](https://gota.cafe/ja/recipes/december-dripper): 流量を調整してカップを作る
- [December Dripper — 5回の漸増パルス](https://gota.cafe/ja/recipes/december-dripper/december-bettr): コーヒー20、水300（比率1:15）, 93°C, 著者：Bettr Coffee
- [December Dripper — 深煎り](https://gota.cafe/ja/recipes/december-dripper/december-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：December Dripper
- [December Dripper — クラシック浸漬](https://gota.cafe/ja/recipes/december-dripper/december-full-immersion): コーヒー18、水270（比率1:15）, 95°C, 著者：December Dripper
- [December Dripper — ハイブリッド方式](https://gota.cafe/ja/recipes/december-dripper/december-hybrid): コーヒー16、水250（比率1:15.6）, 95°C, 著者：December Dripper
- [December Dripper — アイス](https://gota.cafe/ja/recipes/december-dripper/december-iced): コーヒー20、水200（比率1:10）, 96°C, 著者：December Dripper
- [December Dripper — クイック浸漬](https://gota.cafe/ja/recipes/december-dripper/december-immersion): コーヒー15、水250（比率1:16.7）, 93°C, 著者：December Dripper
- [December Dripper — ラージバッチ ステージIII](https://gota.cafe/ja/recipes/december-dripper/december-large-batch): コーヒー40、水680（比率1:17）, 96°C, 著者：December Dripper
- [December Dripper — 浅煎り](https://gota.cafe/ja/recipes/december-dripper/december-light): コーヒー15、水250（比率1:16.7）, 96°C, 著者：December Dripper
- [December Dripper — クローズドブルーム ポアオーバー](https://gota.cafe/ja/recipes/december-dripper/december-pourover): コーヒー15、水255（比率1:17）, 96°C, 著者：December Dripper
- [December Dripper — シングルカップ](https://gota.cafe/ja/recipes/december-dripper/december-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：December Dripper

### DragonFly Tri-Spin

- [DragonFly Tri-Spin](https://gota.cafe/ja/recipes/dragonfly): 3つの排出口を持つボーンチャイナのフラットボトム、スイッチベースはオプション
- [DragonFly Tri-Spin — WBrC 2026 ファイナリスト](https://gota.cafe/ja/recipes/dragonfly/dragonfly-three-essentials): コーヒー15、水225（比率1:15）, 90°C, 著者：Angie Molina

### Espro Bloom

- [Espro Bloom](https://gota.cafe/ja/recipes/espro-bloom): バランスの良い蒸らしに調整されたフラットベッド
- [Espro Bloom — ブルーム 深煎り](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Gota Team
- [Espro Bloom — ブルーム アイス](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Gota Team
- [Espro Bloom — 浅煎り](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-light): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Gota Team
- [Espro Bloom — 大きな5:1蒸らし](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-mall-grab): コーヒー18、水300（比率1:16.7）, 99°C, 著者：Mall Grab Coffee
- [Espro Bloom — 公式](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-official): コーヒー20、水300（比率1:15）, 95°C, 著者：Espro
- [Espro Bloom — ポアオーバー](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-pourover): コーヒー18、水300（比率1:16.7）, 95°C, 著者：Espro
- [Espro Bloom — 細挽き](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-prima): コーヒー20、水360（比率1:18）, 100°C, 著者：Prima Coffee Equipment
- [Espro Bloom — ブルームパルス注湯](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Gota Team
- [Espro Bloom — ブルームシングルカップ](https://gota.cafe/ja/recipes/espro-bloom/espro-bloom-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Gota Team

### F70 Flatbottom

- [F70 Flatbottom](https://gota.cafe/ja/recipes/f70): ふくよかなボディの寛容な平底
- [F70 Flatbottom — 深煎り](https://gota.cafe/ja/recipes/f70/f70-dark): コーヒー20、水320（比率1:16）, 88°C, 著者：Gota Team
- [F70 Flatbottom — オフィシャル](https://gota.cafe/ja/recipes/f70/f70-official): コーヒー20、水320（比率1:16）, 95°C, 著者：Saint Anthony Industries
- [F70 Flatbottom — シングルカップ](https://gota.cafe/ja/recipes/f70/f70-single): コーヒー15、水240（比率1:16）, 92°C, 著者：Gota Team

### Fellow Stagg X

- [Fellow Stagg X](https://gota.cafe/ja/recipes/fellow-stagg-x): コンパクトなフラットベッドと精密なフロー
- [Fellow Stagg X — 公式 X](https://gota.cafe/ja/recipes/fellow-stagg-x/fellow-official-x): コーヒー20、水340（比率1:17）, 97°C, 著者：Fellow
- [Fellow Stagg X — コンペティションスタイル](https://gota.cafe/ja/recipes/fellow-stagg-x/fellow-stagg-x-competition): コーヒー15、水250（比率1:16.7）, 94°C, 著者：Fellow
- [Fellow Stagg X — 深煎り](https://gota.cafe/ja/recipes/fellow-stagg-x/fellow-stagg-x-dark): コーヒー26、水400（比率1:15.4）, 92°C, 著者：Fellow
- [Fellow Stagg X — Clarity](https://gota.cafe/ja/recipes/fellow-stagg-x/stagg-x-clarity): コーヒー20、水320（比率1:16）, 96°C, 著者：Clarity Coffee
- [Fellow Stagg X — Classic](https://gota.cafe/ja/recipes/fellow-stagg-x/stagg-x-classic): コーヒー20、水300（比率1:15）, 96°C, 著者：Fellow
- [Fellow Stagg X — アイス フラッシュ](https://gota.cafe/ja/recipes/fellow-stagg-x/stagg-x-iced): コーヒー20、水160（比率1:8）, 96°C, 著者：Fellow
- [Fellow Stagg X — Rothrock Stagg X](https://gota.cafe/ja/recipes/fellow-stagg-x/stagg-x-light): コーヒー22、水350（比率1:15.9）, 93°C, 著者：Rothrock Coffee
- [Fellow Stagg X — パルス注湯](https://gota.cafe/ja/recipes/fellow-stagg-x/stagg-x-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Gota Team
- [Fellow Stagg X — シングルカップ](https://gota.cafe/ja/recipes/fellow-stagg-x/stagg-x-single-pour): コーヒー16、水250（比率1:15.6）, 95°C, 著者：Fellow
- [Fellow Stagg X — 6投](https://gota.cafe/ja/recipes/fellow-stagg-x/stagg-x-six-pour): コーヒー18、水300（比率1:16.7）, 95°C, 著者：George Howell

### Fellow Stagg XF

- [Fellow Stagg XF](https://gota.cafe/ja/recipes/fellow-stagg-xf): コンパクトなフラットベッドと精密なフロー
- [Fellow Stagg XF — 公式 XF](https://gota.cafe/ja/recipes/fellow-stagg-xf/fellow-official-xf): コーヒー20、水300（比率1:15）, 96°C, 著者：Fellow
- [Fellow Stagg XF — 深煎り](https://gota.cafe/ja/recipes/fellow-stagg-xf/fellow-stagg-xf-dark): コーヒー18、水270（比率1:15）, 90°C, 著者：Fellow
- [Fellow Stagg XF — アイス フラッシュ](https://gota.cafe/ja/recipes/fellow-stagg-xf/fellow-stagg-xf-iced): コーヒー20、水160（比率1:8）, 96°C, 著者：Fellow
- [Fellow Stagg XF — 5投シングルカップ](https://gota.cafe/ja/recipes/fellow-stagg-xf/fellow-stagg-xf-pulse): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Fellow
- [Fellow Stagg XF — パルス](https://gota.cafe/ja/recipes/fellow-stagg-xf/fellow-xf-pulse): コーヒー20、水340（比率1:17）, 97°C, 著者：Fellow
- [Fellow Stagg XF — Clarity](https://gota.cafe/ja/recipes/fellow-stagg-xf/stagg-xf-clarity): コーヒー20、水320（比率1:16）, 96°C, 著者：Fellow
- [Fellow Stagg XF — フラットボトム](https://gota.cafe/ja/recipes/fellow-stagg-xf/stagg-xf-flat): コーヒー20、水320（比率1:16）, 95°C, 著者：Fellow
- [Fellow Stagg XF — ラージバッチ](https://gota.cafe/ja/recipes/fellow-stagg-xf/stagg-xf-large-batch): コーヒー30、水500（比率1:16.7）, 95°C, 著者：Fellow
- [Fellow Stagg XF — 4投ダブルバッチ](https://gota.cafe/ja/recipes/fellow-stagg-xf/stagg-xf-pulse): コーヒー30、水500（比率1:16.7）, 95°C, 著者：Fellow
- [Fellow Stagg XF — 6投](https://gota.cafe/ja/recipes/fellow-stagg-xf/stagg-xf-six-pour): コーヒー19、水300（比率1:15.8）, 95°C, 著者：George Howell

### French Press 12 Cup

- [French Press 12 Cup](https://gota.cafe/ja/recipes/french-press-12): フルイマージョンでコクのある一杯を
- [French Press 12 Cup — 蒸らしとクラスト崩し](https://gota.cafe/ja/recipes/french-press-12/french-press-12-bloom-break): コーヒー65、水1000（比率1:15.4）, 96°C, 著者：Specialty Coffee Association
- [French Press 12 Cup — コールドブリュー濃縮](https://gota.cafe/ja/recipes/french-press-12/french-press-12-cold-brew-overnight): コーヒー150、水1200（比率1:8）, 20°C, 著者：Specialty Coffee Association
- [French Press 12 Cup — コールドブリュー大バッチ](https://gota.cafe/ja/recipes/french-press-12/french-press-12-cold-brew): コーヒー150、水900（比率1:6）, 4°C, 著者：Specialty Coffee Association
- [French Press 12 Cup — ラージカッピングスタイル](https://gota.cafe/ja/recipes/french-press-12/french-press-12-cupping): コーヒー56、水900（比率1:16.1）, 93°C, 著者：Specialty Coffee Association
- [French Press 12 Cup — 深煎り大バッチ](https://gota.cafe/ja/recipes/french-press-12/french-press-12-dark-roast): コーヒー50、水900（比率1:18）, 88°C, 著者：Specialty Coffee Association
- [French Press 12 Cup — フラッシュアイスバッチ](https://gota.cafe/ja/recipes/french-press-12/french-press-12-iced): コーヒー70、水700（比率1:10）, 96°C, 著者：Specialty Coffee Association
- [French Press 12 Cup — プレスなしバッチ](https://gota.cafe/ja/recipes/french-press-12/french-press-hoffmann-large): コーヒー56、水900（比率1:16.1）, 100°C, 著者：James Hoffmann
- [French Press 12 Cup — ラージバッチ](https://gota.cafe/ja/recipes/french-press-12/french-press-large): コーヒー56、水900（比率1:16.1）, 96°C, 著者：Specialty Coffee Association
- [French Press 12 Cup — パーティーバッチ](https://gota.cafe/ja/recipes/french-press-12/french-press-party): コーヒー90、水1400（比率1:15.6）, 96°C, 著者：Specialty Coffee Association
- [French Press 12 Cup — 継続撹拌](https://gota.cafe/ja/recipes/french-press-12/intelligentsia-french-press): コーヒー56、水900（比率1:16.1）, 100°C, 著者：Intelligentsia Coffee

### French Press 3 Cup

- [French Press 3 Cup](https://gota.cafe/ja/recipes/french-press-3): フルイマージョンでコクのある一杯を
- [French Press 3 Cup — 6分間浸漬](https://gota.cafe/ja/recipes/french-press-3/counter-culture-french-press): コーヒー28、水500（比率1:17.9）, 93°C, 著者：Counter Culture Coffee
- [French Press 3 Cup — 蒸らしとクラスト崩し](https://gota.cafe/ja/recipes/french-press-3/french-press-3-bloom-break): コーヒー20、水300（比率1:15）, 96°C, 著者：Specialty Coffee Association
- [French Press 3 Cup — コールドブリュー濃縮](https://gota.cafe/ja/recipes/french-press-3/french-press-3-cold-brew): コーヒー30、水180（比率1:6）, 4°C, 著者：Specialty Coffee Association
- [French Press 3 Cup — 濃縮ホット](https://gota.cafe/ja/recipes/french-press-3/french-press-3-concentrate): コーヒー35、水300（比率1:8.6）, 96°C, 著者：Specialty Coffee Association
- [French Press 3 Cup — カッピングスタイル](https://gota.cafe/ja/recipes/french-press-3/french-press-3-cupping-style): コーヒー18、水300（比率1:16.7）, 93°C, 著者：Specialty Coffee Association
- [French Press 3 Cup — 深煎り](https://gota.cafe/ja/recipes/french-press-3/french-press-3-dark-roast): コーヒー14、水250（比率1:17.9）, 88°C, 著者：Specialty Coffee Association
- [French Press 3 Cup — アイス・フレンチプレス](https://gota.cafe/ja/recipes/french-press-3/french-press-3-iced): コーヒー25、水200（比率1:8）, 96°C, 著者：Specialty Coffee Association
- [French Press 3 Cup — 公式](https://gota.cafe/ja/recipes/french-press-3/french-press-hoffmann): コーヒー15、水250（比率1:16.7）, 100°C, 著者：James Hoffmann
- [French Press 3 Cup — クイッククラシック](https://gota.cafe/ja/recipes/french-press-3/french-press-quick): コーヒー18、水300（比率1:16.7）, 96°C, 著者：Specialty Coffee Association
- [French Press 3 Cup — シングルカップ](https://gota.cafe/ja/recipes/french-press-3/french-press-single): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Specialty Coffee Association
- [French Press 3 Cup — フローティングプランジャー](https://gota.cafe/ja/recipes/french-press-3/rao-french-press): コーヒー15、水270（比率1:18）, 95°C, 著者：Scott Rao
- [French Press 3 Cup — 2段階注湯](https://gota.cafe/ja/recipes/french-press-3/stumptown-french-press): コーヒー28、水450（比率1:16.1）, 96°C, 著者：Stumptown Coffee Roasters

### French Press 8 Cup

- [French Press 8 Cup](https://gota.cafe/ja/recipes/french-press-8): フルイマージョンでコクのある一杯を
- [French Press 8 Cup — パーシャルプレス](https://gota.cafe/ja/recipes/french-press-8/blue-bottle-french-press): コーヒー30、水350（比率1:11.7）, 98°C, 著者：Blue Bottle Coffee
- [French Press 8 Cup — アイスバッチFrench Press](https://gota.cafe/ja/recipes/french-press-8/french-press-8-iced-batch): コーヒー40、水500（比率1:12.5）, 95°C, 著者：Blue Bottle Coffee
- [French Press 8 Cup — クラシック](https://gota.cafe/ja/recipes/french-press-8/french-press-classic): コーヒー30、水500（比率1:16.7）, 96°C, 著者：Specialty Coffee Association
- [French Press 8 Cup — コールドブリュー](https://gota.cafe/ja/recipes/french-press-8/french-press-cold-brew): コーヒー60、水500（比率1:8.3）, 4°C, 著者：Specialty Coffee Association
- [French Press 8 Cup — コーヒー濃縮](https://gota.cafe/ja/recipes/french-press-8/french-press-concentrate): コーヒー50、水400（比率1:8）, 96°C, 著者：Specialty Coffee Association
- [French Press 8 Cup — クリーンデカント](https://gota.cafe/ja/recipes/french-press-8/french-press-cupping-style): コーヒー18、水300（比率1:16.7）, 96°C, 著者：Barista Hustle
- [French Press 8 Cup — 深煎り](https://gota.cafe/ja/recipes/french-press-8/french-press-dark): コーヒー28、水500（比率1:17.9）, 90°C, 著者：Specialty Coffee Association
- [French Press 8 Cup — プレスしない](https://gota.cafe/ja/recipes/french-press-8/hoffmann-french-press): コーヒー30、水500（比率1:16.7）, 100°C, 著者：James Hoffmann
- [French Press 8 Cup — フローティングプランジャー](https://gota.cafe/ja/recipes/french-press-8/rao-french-press): コーヒー30、水540（比率1:18）, 95°C, 著者：Scott Rao
- [French Press 8 Cup — カッピングスタイル](https://gota.cafe/ja/recipes/french-press-8/wendelboe-french-press): コーヒー35、水500（比率1:14.3）, 100°C, 著者：Tim Wendelboe

### G70 Vessel

- [G70 Vessel](https://gota.cafe/ja/recipes/g70): 70° カラムを備えたガラスのブルワー兼サーバー
- [G70 Vessel — 4:6 メソッド](https://gota.cafe/ja/recipes/g70/g70-46-method): コーヒー20、水320（比率1:16）, 92°C, 著者：Gota Team
- [G70 Vessel — ジャパニーズアイス](https://gota.cafe/ja/recipes/g70/g70-iced): コーヒー24、水240（比率1:10）, 94°C, 著者：Gota Team
- [G70 Vessel — フルカラフェ](https://gota.cafe/ja/recipes/g70/g70-official): コーヒー30、水480（比率1:16）, 95°C, 著者：Saint Anthony Industries
- [G70 Vessel — シングルカップ](https://gota.cafe/ja/recipes/g70/g70-single): コーヒー18、水290（比率1:16.1）, 93°C, 著者：Gota Team

### Gina

- [Gina](https://gota.cafe/ja/recipes/gina): より自由な抽出を楽しむためのフロー制御
- [Gina — スマートコールドドリップ](https://gota.cafe/ja/recipes/gina/gina-cold-drip): コーヒー20、水300（比率1:15）, 20°C, 著者：GOAT Story
- [Gina — コンペティション](https://gota.cafe/ja/recipes/gina/gina-competition): コーヒー15、水250（比率1:16.7）, 95°C, 著者：GOAT Story
- [Gina — 深煎り](https://gota.cafe/ja/recipes/gina/gina-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：GOAT Story
- [Gina — 受賞](https://gota.cafe/ja/recipes/gina/gina-fukahori): コーヒー17、水220（比率1:12.9）, 95°C, 著者：Emi Fukahori
- [Gina — アイス](https://gota.cafe/ja/recipes/gina/gina-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：GOAT Story
- [Gina — 完全浸漬](https://gota.cafe/ja/recipes/gina/gina-immersion-full): コーヒー18、水270（比率1:15）, 93°C, 著者：GOAT Story
- [Gina — 浸漬](https://gota.cafe/ja/recipes/gina/gina-immersion): コーヒー15、水250（比率1:16.7）, 93°C, 著者：GOAT Story
- [Gina — 浅煎り](https://gota.cafe/ja/recipes/gina/gina-light): コーヒー15、水250（比率1:16.7）, 95°C, 著者：GOAT Story
- [Gina — ハンドドリップ](https://gota.cafe/ja/recipes/gina/gina-pourover): コーヒー15、水225（比率1:15）, 93°C, 著者：GOAT Story
- [Gina — スマート](https://gota.cafe/ja/recipes/gina/gina-smart): コーヒー18、水300（比率1:16.7）, 95°C, 著者：GOAT Story

### Graycano

- [Graycano](https://gota.cafe/ja/recipes/graycano): 明るくクリアなカップを目指したコニカルブリューワー
- [Graycano — 公式](https://gota.cafe/ja/recipes/graycano/graycano-battefeld): コーヒー17、水280（比率1:16.5）, 94°C, 著者：Nicole Battefeld-Montgomery
- [Graycano — コンペティション5投](https://gota.cafe/ja/recipes/graycano/graycano-competition): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Graycano
- [Graycano — 深煎り](https://gota.cafe/ja/recipes/graycano/graycano-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Basic Barista
- [Graycano — 5投コニカル](https://gota.cafe/ja/recipes/graycano/graycano-five-pour): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Graycano
- [Graycano — アイス](https://gota.cafe/ja/recipes/graycano/graycano-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Graycano
- [Graycano — 浅煎り](https://gota.cafe/ja/recipes/graycano/graycano-light): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Graycano
- [Graycano — ポアオーバー](https://gota.cafe/ja/recipes/graycano/graycano-pourover): コーヒー16、水260（比率1:16.3）, 96°C, 著者：Graycano
- [Graycano — パルス注湯](https://gota.cafe/ja/recipes/graycano/graycano-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Graycano
- [Graycano — シングルプア](https://gota.cafe/ja/recipes/graycano/graycano-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Basic Barista
- [Graycano — ウェーブフィルター + Coin](https://gota.cafe/ja/recipes/graycano/graycano-wave-coin): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Graycano

### Hario Alpha 01

- [Hario Alpha 01](https://gota.cafe/ja/recipes/hario-alpha): 滑らかで目詰まりしにくい流れを狙った凹型01コーン
- [Hario Alpha 01 — 均等4投](https://gota.cafe/ja/recipes/hario-alpha/equal-pours): コーヒー12、水200（比率1:16.7）, 93°C, 著者：Anamorphic Coffee
- [Hario Alpha 01 — 長い蒸らし](https://gota.cafe/ja/recipes/hario-alpha/long-bloom): コーヒー15、水210（比率1:14）, 92°C, 著者：MataCafe
- [Hario Alpha 01 — ボディ重視](https://gota.cafe/ja/recipes/hario-alpha/rikuto-body-first): コーヒー13、水200（比率1:15.4）, 90°C, 著者：Rikuto Tanaka
- [Hario Alpha 01 — 甘さのスピン](https://gota.cafe/ja/recipes/hario-alpha/sweet-spin): コーヒー16、水230（比率1:14.4）, 90°C, 著者：Tomoya Tsujii
- [Hario Alpha 01 — 2投](https://gota.cafe/ja/recipes/hario-alpha/two-pour): コーヒー12、水210（比率1:17.5）, 92°C, 著者：MataCafe

### Hario Mugen

- [Hario Mugen](https://gota.cafe/ja/recipes/hario-mugen): シングルホールコーンで簡単な流量制御
- [Hario Mugen — 深煎り](https://gota.cafe/ja/recipes/hario-mugen/hario-mugen-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Hario
- [Hario Mugen — アイス](https://gota.cafe/ja/recipes/hario-mugen/hario-mugen-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Hario
- [Hario Mugen — 同心円注湯](https://gota.cafe/ja/recipes/hario-mugen/hario-mugen-lamill): コーヒー17、水225（比率1:13.2）, 93°C, 著者：Lamill Coffee
- [Hario Mugen — 浅煎り](https://gota.cafe/ja/recipes/hario-mugen/hario-mugen-light): コーヒー15、水210（比率1:14）, 95°C, 著者：Hario
- [Hario Mugen — 公式](https://gota.cafe/ja/recipes/hario-mugen/hario-mugen-official): コーヒー25、水300（比率1:12）, 93°C, 著者：Hario
- [Hario Mugen — 蒸らし後シングルプア](https://gota.cafe/ja/recipes/hario-mugen/hario-mugen-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Hario
- [Hario Mugen — Mugen アイス](https://gota.cafe/ja/recipes/hario-mugen/mugen-iced): コーヒー22、水200（比率1:9.1）, 100°C, 著者：Hario
- [Hario Mugen — Kasuya 公式](https://gota.cafe/ja/recipes/hario-mugen/mugen-kasuya-official): コーヒー20、水300（比率1:15）, 93°C, 著者：Tetsu Kasuya
- [Hario Mugen — ストロング 1:12](https://gota.cafe/ja/recipes/hario-mugen/mugen-kasuya): コーヒー25、水300（比率1:12）, 93°C, 著者：Tetsu Kasuya
- [Hario Mugen — ワンショットプア（蒸らしなし）](https://gota.cafe/ja/recipes/hario-mugen/mugen-single-pour): コーヒー20、水300（比率1:15）, 96°C, 著者：Hario

### Hario Pegasus

- [Hario Pegasus](https://gota.cafe/ja/recipes/hario-pegasus): ホームブリューに最適なクラシックウェッジドリッパー
- [Hario Pegasus — 深煎り — 3投](https://gota.cafe/ja/recipes/hario-pegasus/hario-pegasus-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Gota Team
- [Hario Pegasus — アイス](https://gota.cafe/ja/recipes/hario-pegasus/hario-pegasus-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Gota Team
- [Hario Pegasus — 浅煎り](https://gota.cafe/ja/recipes/hario-pegasus/hario-pegasus-light): コーヒー14、水230（比率1:16.4）, 94°C, 著者：Hario
- [Hario Pegasus — シングルプア](https://gota.cafe/ja/recipes/hario-pegasus/hario-pegasus-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：The Word Coffee
- [Hario Pegasus — ウォッシュドコーヒー](https://gota.cafe/ja/recipes/hario-pegasus/hario-pegasus-washed): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Hario
- [Hario Pegasus — 深煎り — シングルプア](https://gota.cafe/ja/recipes/hario-pegasus/pegasus-dark-roast): コーヒー16、水260（比率1:16.3）, 88°C, 著者：Gota Team
- [Hario Pegasus — 均等5投](https://gota.cafe/ja/recipes/hario-pegasus/pegasus-five-pour): コーヒー13、水200（比率1:15.4）, 92°C, 著者：Hario
- [Hario Pegasus — 公式](https://gota.cafe/ja/recipes/hario-pegasus/pegasus-official): コーヒー16、水250（比率1:15.6）, 95°C, 著者：Hario
- [Hario Pegasus — ハンドドリップ](https://gota.cafe/ja/recipes/hario-pegasus/pegasus-pourover): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Gota Team

### Hario V60 RAN 01

- [Hario V60 RAN 01](https://gota.cafe/ja/recipes/hario-ran): 安定した低バイパス抽出を狙った凹型01コーン
- [Hario V60 RAN 01 — アナエロビック](https://gota.cafe/ja/recipes/hario-ran/anaerobic): コーヒー16、水240（比率1:15）, 90°C, 著者：Tomoya Tsujii
- [Hario V60 RAN 01 — 基準](https://gota.cafe/ja/recipes/hario-ran/baseline): コーヒー16、水240（比率1:15）, 90°C, 著者：Tomoya Tsujii
- [Hario V60 RAN 01 — ブレンド](https://gota.cafe/ja/recipes/hario-ran/blend): コーヒー16、水230（比率1:14.4）, 92°C, 著者：Tomoya Tsujii
- [Hario V60 RAN 01 — 浅煎り](https://gota.cafe/ja/recipes/hario-ran/light-roast): コーヒー16、水230（比率1:14.4）, 93°C, 著者：Tomoya Tsujii
- [Hario V60 RAN 01 — 中煎り](https://gota.cafe/ja/recipes/hario-ran/medium-roast): コーヒー16、水230（比率1:14.4）, 87°C, 著者：Tomoya Tsujii

### Hario Suiren

- [Hario Suiren](https://gota.cafe/ja/recipes/hario-suiren): 開放的なリブコーンで通気性の高い流量
- [Hario Suiren — 明るい抽出](https://gota.cafe/ja/recipes/hario-suiren/hario-suiren-bright): コーヒー30、水420（比率1:14）, 97°C, 著者：Hario
- [Hario Suiren — 深煎り](https://gota.cafe/ja/recipes/hario-suiren/hario-suiren-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Hario
- [Hario Suiren — アイス](https://gota.cafe/ja/recipes/hario-suiren/hario-suiren-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Hario
- [Hario Suiren — まろやか](https://gota.cafe/ja/recipes/hario-suiren/hario-suiren-mellow): コーヒー21、水300（比率1:14.3）, 96°C, 著者：Hario
- [Hario Suiren — シングルプア](https://gota.cafe/ja/recipes/hario-suiren/hario-suiren-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Hario
- [Hario Suiren — スタンダード](https://gota.cafe/ja/recipes/hario-suiren/hario-suiren-standard): コーヒー20、水300（比率1:15）, 95°C, 著者：Hario
- [Hario Suiren — 浸漬](https://gota.cafe/ja/recipes/hario-suiren/suiren-immersion): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Hario
- [Hario Suiren — 浅煎り](https://gota.cafe/ja/recipes/hario-suiren/suiren-light-roast): コーヒー15、水250（比率1:16.7）, 97°C, 著者：Hario
- [Hario Suiren — 公式](https://gota.cafe/ja/recipes/hario-suiren/suiren-official): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Hario
- [Hario Suiren — スタンダードハンドドリップ](https://gota.cafe/ja/recipes/hario-suiren/suiren-pourover): コーヒー20、水300（比率1:15）, 95°C, 著者：Hario

### Hario Switch 02

- [Hario Switch 02](https://gota.cafe/ja/recipes/hario-switch-02): 透過と浸漬を切り替えて抽出する
- [Hario Switch 02 — アイスブリュー](https://gota.cafe/ja/recipes/hario-switch-02/andser-ice-brew): コーヒー20、水240（比率1:12）, 4°C, 著者：Andrew & Serena
- [Hario Switch 02 — Ole Bøen Switch](https://gota.cafe/ja/recipes/hario-switch-02/boen-switch): コーヒー16、水240（比率1:15）, 96°C, 著者：Hario
- [Hario Switch 02 — クローズドブルーム](https://gota.cafe/ja/recipes/hario-switch-02/closed-bloom): コーヒー12.5、水190（比率1:15.2）, 92°C, 著者：brewnotes.co
- [Hario Switch 02 — 低温抽出](https://gota.cafe/ja/recipes/hario-switch-02/fukahori-switch): コーヒー17、水220（比率1:12.9）, 80°C, 著者：Emi Fukahori
- [Hario Switch 02 — アイス](https://gota.cafe/ja/recipes/hario-switch-02/hario-switch-02-iced): コーヒー20、水180（比率1:9）, 96°C, 著者：Hario
- [Hario Switch 02 — Gong Fu](https://gota.cafe/ja/recipes/hario-switch-02/hedrick-gong-fu): コーヒー15、水250（比率1:16.7）, 90°C, 著者：Lance Hedrick
- [Hario Switch 02 — Devil Switch](https://gota.cafe/ja/recipes/hario-switch-02/kasuya-devil-switch): コーヒー20、水280（比率1:14）, 90°C, 著者：Tetsu Kasuya
- [Hario Switch 02 — オープンブルーム](https://gota.cafe/ja/recipes/hario-switch-02/open-bloom): コーヒー15、水225（比率1:15）, 92°C, 著者：brewnotes.co
- [Hario Switch 02 — パルス・ドローダウン](https://gota.cafe/ja/recipes/hario-switch-02/pulse-drawdown): コーヒー15、水225（比率1:15）, 93°C, 著者：brewnotes.co
- [Hario Switch 02 — バイパス・コンセントレート](https://gota.cafe/ja/recipes/hario-switch-02/switch-bypass-concentrate): コーヒー25、水210（比率1:8.4）, 81°C, 著者：Torch Brewers Cup
- [Hario Switch 02 — クラシック](https://gota.cafe/ja/recipes/hario-switch-02/switch-classic): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Hario
- [Hario Switch 02 — カッピングスタイル](https://gota.cafe/ja/recipes/hario-switch-02/switch-cupping-style): コーヒー15、水250（比率1:16.7）, 100°C, 著者：Hario
- [Hario Switch 02 — 深煎り](https://gota.cafe/ja/recipes/hario-switch-02/switch-dark-roast): コーヒー15、水250（比率1:16.7）, 85°C, 著者：Hario
- [Hario Switch 02 — ハイブリッドメソッド](https://gota.cafe/ja/recipes/hario-switch-02/switch-hybrid): コーヒー18、水280（比率1:15.6）, 95°C, 著者：Hario
- [Hario Switch 02 — アイス Switch](https://gota.cafe/ja/recipes/hario-switch-02/switch-iced): コーヒー20、水200（比率1:10）, 98°C, 著者：Hario
- [Hario Switch 02 — 浅煎り](https://gota.cafe/ja/recipes/hario-switch-02/switch-light-roast): コーヒー18、水300（比率1:16.7）, 99°C, 著者：Hario
- [Hario Switch 02 — ワンプア浸漬](https://gota.cafe/ja/recipes/hario-switch-02/switch-one-pour): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Hario
- [Hario Switch 02 — ダブルイマージョン](https://gota.cafe/ja/recipes/hario-switch-02/wibawa-switch): コーヒー15、水220（比率1:14.7）, 86°C, 著者：Ryan Wibawa

### Hario Switch 03

- [Hario Switch 03](https://gota.cafe/ja/recipes/hario-switch-03): 透過と浸漬を切り替えて抽出する
- [Hario Switch 03 — 公式](https://gota.cafe/ja/recipes/hario-switch-03/hario-switch-03-boen): コーヒー25、水360（比率1:14.4）, 96°C, 著者：Ole Kristian Bøen
- [Hario Switch 03 — Switch 03 競技用](https://gota.cafe/ja/recipes/hario-switch-03/hario-switch-03-competition): コーヒー28、水450（比率1:16.1）, 95°C, 著者：Hario
- [Hario Switch 03 — Switch 03 深煎り](https://gota.cafe/ja/recipes/hario-switch-03/hario-switch-03-dark): コーヒー30、水450（比率1:15）, 88°C, 著者：Hario
- [Hario Switch 03 — スーパーハイブリッド — ダブルバッチ粗挽き](https://gota.cafe/ja/recipes/hario-switch-03/hario-switch-03-kasuya): コーヒー30、水450（比率1:15）, 90°C, 著者：Tetsu Kasuya
- [Hario Switch 03 — Switch 03 浸透式](https://gota.cafe/ja/recipes/hario-switch-03/hario-switch-03-osmotic): コーヒー28、水450（比率1:16.1）, 93°C, 著者：Hario
- [Hario Switch 03 — 低温ファイナル浸漬](https://gota.cafe/ja/recipes/hario-switch-03/hario-switch-03-overlook): コーヒー25、水400（比率1:16）, 93°C, 著者：Overlook Coffee
- [Hario Switch 03 — Switch 03 ワンプア](https://gota.cafe/ja/recipes/hario-switch-03/hario-switch-03-single-pour): コーヒー28、水450（比率1:16.1）, 93°C, 著者：Hario
- [Hario Switch 03 — Switch 03 バッチブリュー](https://gota.cafe/ja/recipes/hario-switch-03/switch-03-batch): コーヒー30、水480（比率1:16）, 95°C, 著者：Hario
- [Hario Switch 03 — Switch 03 アイス](https://gota.cafe/ja/recipes/hario-switch-03/switch-03-iced): コーヒー30、水300（比率1:10）, 100°C, 著者：Hario
- [Hario Switch 03 — ハイブリッド — シングルカップ 4:6](https://gota.cafe/ja/recipes/hario-switch-03/switch-03-kasuya): コーヒー20、水280（比率1:14）, 93°C, 著者：Tetsu Kasuya

### Hario Woodneck

- [Hario Woodneck](https://gota.cafe/ja/recipes/hario-woodneck): シルキーなカップのためのネルフィルター
- [Hario Woodneck — Woodneck コンペティション](https://gota.cafe/ja/recipes/hario-woodneck/hario-woodneck-competition): コーヒー20、水300（比率1:15）, 95°C, 著者：Hario
- [Hario Woodneck — Woodneck 深煎り](https://gota.cafe/ja/recipes/hario-woodneck/hario-woodneck-dark): コーヒー20、水300（比率1:15）, 88°C, 著者：Hario
- [Hario Woodneck — Woodneck アイス](https://gota.cafe/ja/recipes/hario-woodneck/hario-woodneck-iced): コーヒー24、水240（比率1:10）, 96°C, 著者：Hario
- [Hario Woodneck — 喫茶店スタイル](https://gota.cafe/ja/recipes/hario-woodneck/hario-woodneck-kissaten): コーヒー25、水375（比率1:15）, 93°C, 著者：Kurasu
- [Hario Woodneck — 京都](https://gota.cafe/ja/recipes/hario-woodneck/hario-woodneck-kurasu): コーヒー13、水208（比率1:16）, 92°C, 著者：Kurasu
- [Hario Woodneck — Woodneck シングルプア](https://gota.cafe/ja/recipes/hario-woodneck/hario-woodneck-single-pour): コーヒー20、水300（比率1:15）, 93°C, 著者：Hario
- [Hario Woodneck — Turntable Kitchen](https://gota.cafe/ja/recipes/hario-woodneck/hario-woodneck-turntable): コーヒー28、水330（比率1:11.8）, 93°C, 著者：Hario
- [Hario Woodneck — クラシック](https://gota.cafe/ja/recipes/hario-woodneck/woodneck-classic): コーヒー20、水280（比率1:14）, 90°C, 著者：Hario
- [Hario Woodneck — 浅煎り](https://gota.cafe/ja/recipes/hario-woodneck/woodneck-nel-drip): コーヒー13、水208（比率1:16）, 92°C, 著者：Kurasu
- [Hario Woodneck — トラディショナル](https://gota.cafe/ja/recipes/hario-woodneck/woodneck-traditional): コーヒー18、水270（比率1:15）, 90°C, 著者：Hario

### Ibrik / Cezve

- [Ibrik / Cezve](https://gota.cafe/ja/recipes/ibrik): 真の強度を持つ小さな直火式ポット
- [Ibrik / Cezve — アラビックスタイル カルダモン入り](https://gota.cafe/ja/recipes/ibrik/ibrik-arabic): コーヒー10、水120（比率1:12）, 70°C, 著者：Gota Team
- [Ibrik / Cezve — ボスニア式](https://gota.cafe/ja/recipes/ibrik/ibrik-bosnian): コーヒー12、水150（比率1:12.5）, 100°C, 著者：Gota Team
- [Ibrik / Cezve — カルダモン](https://gota.cafe/ja/recipes/ibrik/ibrik-cardamom): コーヒー10、水100（比率1:10）, 65°C, 著者：Gota Team
- [Ibrik / Cezve — トルコクラシック](https://gota.cafe/ja/recipes/ibrik/ibrik-classic): コーヒー7、水80（比率1:11.4）, 65°C, 著者：Gota Team
- [Ibrik / Cezve — 競技用イブリック](https://gota.cafe/ja/recipes/ibrik/ibrik-competition): コーヒー7、水120（比率1:17.1）, 95°C, 著者：European Coffee Trip
- [Ibrik / Cezve — 2杯分](https://gota.cafe/ja/recipes/ibrik/ibrik-double): コーヒー14、水160（比率1:11.4）, 65°C, 著者：Gota Team
- [Ibrik / Cezve — ギリシャスタイル（スケトス）](https://gota.cafe/ja/recipes/ibrik/ibrik-greek): コーヒー8、水80（比率1:10）, 70°C, 著者：Gota Team
- [Ibrik / Cezve — スペシャルティ](https://gota.cafe/ja/recipes/ibrik/ibrik-specialty): コーヒー10、水100（比率1:10）, 65°C, 著者：European Coffee Trip
- [Ibrik / Cezve — アラビック甘口](https://gota.cafe/ja/recipes/ibrik/ibrik-sweet): コーヒー7、水70（比率1:10）, 70°C, 著者：Gota Team
- [Ibrik / Cezve — トルココーヒー](https://gota.cafe/ja/recipes/ibrik/ibrik-turkish): コーヒー7、水65（比率1:9.3）, 70°C, 著者：Gota Team

### Kalita 101

- [Kalita 101](https://gota.cafe/ja/recipes/kalita-101): 穏やかな流れのクラシック台形ドリッパー
- [Kalita 101 — クラシック](https://gota.cafe/ja/recipes/kalita-101/kalita-101-classic): コーヒー12、水200（比率1:16.7）, 93°C, 著者：Kalita
- [Kalita 101 — 濃縮](https://gota.cafe/ja/recipes/kalita-101/kalita-101-concentrate): コーヒー15、水150（比率1:10）, 95°C, 著者：Kalita
- [Kalita 101 — 深煎り](https://gota.cafe/ja/recipes/kalita-101/kalita-101-dark): コーヒー12、水180（比率1:15）, 88°C, 著者：Kalita
- [Kalita 101 — アイス](https://gota.cafe/ja/recipes/kalita-101/kalita-101-iced): コーヒー14、水150（比率1:10.7）, 96°C, 著者：Kalita
- [Kalita 101 — 日本式](https://gota.cafe/ja/recipes/kalita-101/kalita-101-japanese): コーヒー12、水180（比率1:15）, 90°C, 著者：Kurasu
- [Kalita 101 — 喫茶店スタイル](https://gota.cafe/ja/recipes/kalita-101/kalita-101-kissaten): コーヒー14、水180（比率1:12.9）, 85°C, 著者：Kalita
- [Kalita 101 — 浅煎り](https://gota.cafe/ja/recipes/kalita-101/kalita-101-light): コーヒー12、水200（比率1:16.7）, 96°C, 著者：Kurasu
- [Kalita 101 — パルス注湯](https://gota.cafe/ja/recipes/kalita-101/kalita-101-pulse): コーヒー12、水200（比率1:16.7）, 93°C, 著者：Kalita
- [Kalita 101 — シングル注湯](https://gota.cafe/ja/recipes/kalita-101/kalita-101-single-pour): コーヒー12、水200（比率1:16.7）, 93°C, 著者：CAFEC
- [Kalita 101 — 濃いめ](https://gota.cafe/ja/recipes/kalita-101/kalita-101-strong): コーヒー15、水200（比率1:13.3）, 94°C, 著者：Kalita

### Kalita 102

- [Kalita 102](https://gota.cafe/ja/recipes/kalita-102): 穏やかな流れのクラシック台形ドリッパー
- [Kalita 102 — バッチ](https://gota.cafe/ja/recipes/kalita-102/kalita-102-batch): コーヒー25、水400（比率1:16）, 93°C, 著者：Kalita
- [Kalita 102 — 濃縮](https://gota.cafe/ja/recipes/kalita-102/kalita-102-concentrate): コーヒー30、水300（比率1:10）, 95°C, 著者：Kalita
- [Kalita 102 — 深煎り](https://gota.cafe/ja/recipes/kalita-102/kalita-102-dark): コーヒー24、水360（比率1:15）, 88°C, 著者：Kalita
- [Kalita 102 — アイス](https://gota.cafe/ja/recipes/kalita-102/kalita-102-iced): コーヒー26、水260（比率1:10）, 96°C, 著者：Kalita
- [Kalita 102 — 浅煎り](https://gota.cafe/ja/recipes/kalita-102/kalita-102-light): コーヒー24、水400（比率1:16.7）, 96°C, 著者：Kurasu
- [Kalita 102 — パルス注湯](https://gota.cafe/ja/recipes/kalita-102/kalita-102-pulse): コーヒー22、水360（比率1:16.4）, 93°C, 著者：Kalita
- [Kalita 102 — シングル注湯](https://gota.cafe/ja/recipes/kalita-102/kalita-102-single-pour): コーヒー22、水360（比率1:16.4）, 93°C, 著者：CAFEC
- [Kalita 102 — 濃いめ](https://gota.cafe/ja/recipes/kalita-102/kalita-102-strong): コーヒー28、水380（比率1:13.6）, 94°C, 著者：Kalita
- [Kalita 102 — 漸減注湯](https://gota.cafe/ja/recipes/kalita-102/kalita-102-terarosa): コーヒー18、水270（比率1:15）, 93°C, 著者：Terarosa
- [Kalita 102 — 2カップ](https://gota.cafe/ja/recipes/kalita-102/kalita-102-two-cup): コーヒー24、水400（比率1:16.7）, 94°C, 著者：Kalita

### Kalita Wave 155

- [Kalita Wave 155](https://gota.cafe/ja/recipes/kalita-wave-155): 均一で甘い抽出のためのウェーブフィルター
- [Kalita Wave 155 — 1cm ドレインルール](https://gota.cafe/ja/recipes/kalita-wave-155/counter-culture-kalita-155): コーヒー21、水340（比率1:16.2）, 93°C, 著者：Counter Culture Coffee
- [Kalita Wave 155 — バイパス](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-bypass): コーヒー20、水280（比率1:14）, 90°C, 著者：Kalita
- [Kalita Wave 155 — 濃縮](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-concentrate): コーヒー15、水150（比率1:10）, 95°C, 著者：Kaldi's Coffee
- [Kalita Wave 155 — 深煎り](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-dark): コーヒー13、水200（比率1:15.4）, 88°C, 著者：Kalita
- [Kalita Wave 155 — Ultimate Technique](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-hoffmann): コーヒー15、水250（比率1:16.7）, 100°C, 著者：James Hoffmann
- [Kalita Wave 155 — アイス 155](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-iced): コーヒー20、水200（比率1:10）, 96°C, 著者：Kalita
- [Kalita Wave 155 — ノルディック・ライト](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-nordic): コーヒー16、水260（比率1:16.3）, 94°C, 著者：Kalita
- [Kalita Wave 155 — Kalita 155](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-onyx): コーヒー22、水350（比率1:15.9）, 94°C, 著者：Onyx Coffee Lab
- [Kalita Wave 155 — シングル注湯](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-single-pour): コーヒー12、水200（比率1:16.7）, 93°C, 著者：Kalita
- [Kalita Wave 155 — シングルカップ](https://gota.cafe/ja/recipes/kalita-wave-155/kalita-155-single): コーヒー13、水210（比率1:16.2）, 95°C, 著者：Kalita

### Kalita Wave 185

- [Kalita Wave 185](https://gota.cafe/ja/recipes/kalita-wave-185): 均一で甘い抽出のためのウェーブフィルター
- [Kalita Wave 185 — 6回タイミングパルス](https://gota.cafe/ja/recipes/kalita-wave-185/george-howell-kalita): コーヒー25、水390（比率1:15.6）, 95°C, 著者：George Howell
- [Kalita Wave 185 — クラシック](https://gota.cafe/ja/recipes/kalita-wave-185/kalita-185-classic): コーヒー20、水320（比率1:16）, 95°C, 著者：Kalita
- [Kalita Wave 185 — 深煎り 185 — シングルプア](https://gota.cafe/ja/recipes/kalita-wave-185/kalita-185-dark-roast): コーヒー22、水350（比率1:15.9）, 96°C, 著者：Kalita
- [Kalita Wave 185 — 深煎り — センタースロープア](https://gota.cafe/ja/recipes/kalita-wave-185/kalita-185-dark): コーヒー20、水320（比率1:16）, 93°C, 著者：Kalita
- [Kalita Wave 185 — シングルプア](https://gota.cafe/ja/recipes/kalita-wave-185/kalita-185-single-pour): コーヒー18、水300（比率1:16.7）, 93°C, 著者：Kalita
- [Kalita Wave 185 — センタープア](https://gota.cafe/ja/recipes/kalita-wave-185/kalita-center-pour): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Kalita
- [Kalita Wave 185 — 深煎り — 3投](https://gota.cafe/ja/recipes/kalita-wave-185/kalita-dark-roast): コーヒー20、水340（比率1:17）, 88°C, 著者：Kalita
- [Kalita Wave 185 — アイス](https://gota.cafe/ja/recipes/kalita-wave-185/kalita-iced): コーヒー22、水220（比率1:10）, 96°C, 著者：Kalita
- [Kalita Wave 185 — 低温注湯](https://gota.cafe/ja/recipes/kalita-wave-185/kurasu-kalita-185): コーヒー15、水250（比率1:16.7）, 91°C, 著者：Kurasu
- [Kalita Wave 185 — ロングプア](https://gota.cafe/ja/recipes/kalita-wave-185/verve-kalita-185): コーヒー25、水400（比率1:16）, 96°C, 著者：Verve Coffee

### Kono Meimon

- [Kono Meimon](https://gota.cafe/ja/recipes/kono-meimon): 甘みのある落ちきりが特徴のクラシックなコーン
- [Kono Meimon — 深煎り Kono 超低温](https://gota.cafe/ja/recipes/kono-meimon/kono-dark-roast): コーヒー16、水240（比率1:15）, 85°C, 著者：Kurasu
- [Kono Meimon — 喫茶店スタイル](https://gota.cafe/ja/recipes/kono-meimon/kono-japanese): コーヒー16、水240（比率1:15）, 90°C, 著者：Kurasu
- [Kono Meimon — 京都](https://gota.cafe/ja/recipes/kono-meimon/kono-kurasu): コーヒー16、水240（比率1:15）, 90°C, 著者：Kurasu
- [Kono Meimon — クラシック](https://gota.cafe/ja/recipes/kono-meimon/kono-meimon-classic): コーヒー20、水300（比率1:15）, 92°C, 著者：Kono
- [Kono Meimon — コンペティション](https://gota.cafe/ja/recipes/kono-meimon/kono-meimon-competition): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Kono
- [Kono Meimon — 深煎り スタンダード](https://gota.cafe/ja/recipes/kono-meimon/kono-meimon-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Kono
- [Kono Meimon — アイス](https://gota.cafe/ja/recipes/kono-meimon/kono-meimon-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Kono
- [Kono Meimon — ポイント注湯](https://gota.cafe/ja/recipes/kono-meimon/kono-meimon-point): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Kono
- [Kono Meimon — 日本式ポイントドリップ](https://gota.cafe/ja/recipes/kono-meimon/kono-point-drip): コーヒー15、水225（比率1:15）, 87°C, 著者：Kono
- [Kono Meimon — 公式](https://gota.cafe/ja/recipes/kono-meimon/kono-project-barista): コーヒー12、水190（比率1:15.8）, 93°C, 著者：Project Barista

### Next Level LVL-10

- [Next Level LVL-10](https://gota.cafe/ja/recipes/lvl-10): 流量調整機能付きフラットベッド
- [Next Level LVL-10 — 濃縮＋希釈](https://gota.cafe/ja/recipes/lvl-10/lvl-10-concentrate): コーヒー30、水500（比率1:16.7）, 97°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — 深煎り](https://gota.cafe/ja/recipes/lvl-10/lvl-10-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — ダブルショット ハイブリッド](https://gota.cafe/ja/recipes/lvl-10/lvl-10-hybrid): コーヒー30、水500（比率1:16.7）, 100°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — アイス](https://gota.cafe/ja/recipes/lvl-10/lvl-10-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — 透過スタンダード](https://gota.cafe/ja/recipes/lvl-10/lvl-10-percolation): コーヒー25、水425（比率1:17）, 88°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — パルス](https://gota.cafe/ja/recipes/lvl-10/lvl-10-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — シングルカップ](https://gota.cafe/ja/recipes/lvl-10/lvl-10-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — 濃縮バイパス](https://gota.cafe/ja/recipes/lvl-10/lvl10-concentrate): コーヒー30、水540（比率1:18）, 88°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — 公式](https://gota.cafe/ja/recipes/lvl-10/lvl10-official): コーヒー20、水340（比率1:17）, 96°C, 著者：NextLevel Brewer Co
- [Next Level LVL-10 — ハンドドリップ](https://gota.cafe/ja/recipes/lvl-10/lvl10-pourover): コーヒー15、水250（比率1:16.7）, 96°C, 著者：NextLevel Brewer Co

### Melitta 1x2

- [Melitta 1x2](https://gota.cafe/ja/recipes/melitta-1x2): クラシックなウェッジ型ペーパードリッパー
- [Melitta 1x2 — クラシック](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-classic): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Melitta
- [Melitta 1x2 — 深煎り](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-dark): コーヒー15、水250（比率1:16.7）, 88°C, 著者：Gota Team
- [Melitta 1x2 — アイス](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Melitta
- [Melitta 1x2 — 浅煎り](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-light): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Melitta
- [Melitta 1x2 — 低温6投](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-project-barista): コーヒー21、水300（比率1:14.3）, 88°C, 著者：Project Barista
- [Melitta 1x2 — パルス](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Gota Team
- [Melitta 1x2 — クイック 1x2](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-quick): コーヒー12、水200（比率1:16.7）, 95°C, 著者：Melitta
- [Melitta 1x2 — シングルプア](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Melitta
- [Melitta 1x2 — スペシャルティ3投](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-three-pour): コーヒー20、水320（比率1:16）, 95°C, 著者：Melitta
- [Melitta 1x2 — 1:17](https://gota.cafe/ja/recipes/melitta-1x2/melitta-1x2-voltage): コーヒー23、水400（比率1:17.4）, 96°C, 著者：Voltage Coffee Supply

### Melitta 1x4

- [Melitta 1x4](https://gota.cafe/ja/recipes/melitta-1x4): クラシックなウェッジ型ペーパードリッパー
- [Melitta 1x4 — バッチブリュー](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-batch): コーヒー30、水500（比率1:16.7）, 95°C, 著者：Melitta
- [Melitta 1x4 — クラシック](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-classic): コーヒー25、水400（比率1:16）, 93°C, 著者：Melitta
- [Melitta 1x4 — 深煎り](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-dark): コーヒー28、水420（比率1:15）, 88°C, 著者：Melitta
- [Melitta 1x4 — アイス](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-iced): コーヒー30、水300（比率1:10）, 96°C, 著者：Melitta
- [Melitta 1x4 — ラージバッチ](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-large-batch): コーヒー40、水640（比率1:16）, 95°C, 著者：Melitta
- [Melitta 1x4 — Prime Roast シングルカップ](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-prime-roast): コーヒー22、水370（比率1:16.8）, 96°C, 著者：Melitta
- [Melitta 1x4 — パルス](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-pulse): コーヒー25、水400（比率1:16）, 93°C, 著者：Melitta
- [Melitta 1x4 — スロープア 1:17](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-slow-pour): コーヒー25、水425（比率1:17）, 93°C, 著者：Melitta
- [Melitta 1x4 — スタンダード3投](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-standard): コーヒー20、水320（比率1:16）, 93°C, 著者：Melitta
- [Melitta 1x4 — トラディショナル](https://gota.cafe/ja/recipes/melitta-1x4/melitta-1x4-traditional): コーヒー30、水500（比率1:16.7）, 95°C, 著者：Melitta

### Moka Pot

- [Moka Pot](https://gota.cafe/ja/recipes/moka-pot): パンチとコクを持つ直火式クラシック
- [Moka Pot — クラシック](https://gota.cafe/ja/recipes/moka-pot/moka-pot-classic): コーヒー15、水150（比率1:10）, 95°C, 著者：Bialetti
- [Moka Pot — 深煎り](https://gota.cafe/ja/recipes/moka-pot/moka-pot-dark-roast): コーヒー15、水120（比率1:8）, 100°C, 著者：Bialetti
- [Moka Pot — 深煎り2杯分](https://gota.cafe/ja/recipes/moka-pot/moka-pot-dark): コーヒー18、水270（比率1:15）, 100°C, 著者：Gota Team
- [Moka Pot — 公式](https://gota.cafe/ja/recipes/moka-pot/moka-pot-hoffmann): コーヒー17、水270（比率1:15.9）, 100°C, 著者：James Hoffmann
- [Moka Pot — アイス](https://gota.cafe/ja/recipes/moka-pot/moka-pot-iced): コーヒー20、水250（比率1:12.5）, 100°C, 著者：Gota Team
- [Moka Pot — ラテ](https://gota.cafe/ja/recipes/moka-pot/moka-pot-latte): コーヒー18、水200（比率1:11.1）, 100°C, 著者：Gota Team
- [Moka Pot — 浅煎り](https://gota.cafe/ja/recipes/moka-pot/moka-pot-light): コーヒー15、水200（比率1:13.3）, 100°C, 著者：Gota Team
- [Moka Pot — カフェ・コン・レチェ](https://gota.cafe/ja/recipes/moka-pot/moka-pot-milk-coffee): コーヒー17、水170（比率1:10）, 100°C, 著者：Gota Team
- [Moka Pot — 事前沸騰水](https://gota.cafe/ja/recipes/moka-pot/moka-pot-rao): コーヒー18、水140（比率1:7.8）, 100°C, 著者：Scott Rao
- [Moka Pot — 極濃](https://gota.cafe/ja/recipes/moka-pot/moka-pot-strong): コーヒー20、水200（比率1:10）, 100°C, 著者：Stumptown Coffee Roasters

### Munieq Tetra Drip

- [Munieq Tetra Drip](https://gota.cafe/ja/recipes/munieq-tetra): 旅のために作られた折りたたみドリッパー
- [Munieq Tetra Drip — センターウェルとサイクル](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-beans-by-dre): コーヒー14、水230（比率1:16.4）, 96°C, 著者：Beans by Dre
- [Munieq Tetra Drip — キャンプ](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-camping): コーヒー14、水220（比率1:15.7）, 90°C, 著者：MUNIEQ
- [Munieq Tetra Drip — 濃縮](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-concentrate): コーヒー15、水150（比率1:10）, 95°C, 著者：MUNIEQ
- [Munieq Tetra Drip — 深煎り](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-dark): コーヒー12、水180（比率1:15）, 88°C, 著者：MUNIEQ
- [Munieq Tetra Drip — アイス](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-iced): コーヒー14、水140（比率1:10）, 96°C, 著者：MUNIEQ
- [Munieq Tetra Drip — 浅煎り](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-light): コーヒー12、水200（比率1:16.7）, 95°C, 著者：MUNIEQ
- [Munieq Tetra Drip — アウトドアキャンプ](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-outdoor): コーヒー18、水280（比率1:15.6）, 97°C, 著者：MUNIEQ
- [Munieq Tetra Drip — パルス注湯](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-pulse): コーヒー12、水200（比率1:16.7）, 93°C, 著者：MUNIEQ
- [Munieq Tetra Drip — トラベル](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra-travel): コーヒー14、水220（比率1:15.7）, 93°C, 著者：MUNIEQ
- [Munieq Tetra Drip — スタンダード](https://gota.cafe/ja/recipes/munieq-tetra/munieq-tetra): コーヒー12、水200（比率1:16.7）, 93°C, 著者：MUNIEQ

### ネルドリップ

- [ネルドリップ](https://gota.cafe/ja/recipes/nel-drip): よりまろやかなテクスチャーの布フィルター抽出
- [ネルドリップ — 超スロー注湯](https://gota.cafe/ja/recipes/nel-drip/nel-drip-bluebottle): コーヒー25、水185（比率1:7.4）, 82°C, 著者：Blue Bottle Coffee
- [ネルドリップ — クラシック](https://gota.cafe/ja/recipes/nel-drip/nel-drip-classic): コーヒー22、水300（比率1:13.6）, 90°C, 著者：Hario
- [ネルドリップ — コンペティション](https://gota.cafe/ja/recipes/nel-drip/nel-drip-competition): コーヒー20、水300（比率1:15）, 95°C, 著者：Gota Team
- [ネルドリップ — 喫茶店スタイル](https://gota.cafe/ja/recipes/nel-drip/nel-drip-daibo): コーヒー20、水200（比率1:10）, 85°C, 著者：Daibo
- [ネルドリップ — 深煎り](https://gota.cafe/ja/recipes/nel-drip/nel-drip-dark): コーヒー20、水300（比率1:15）, 88°C, 著者：Gota Team
- [ネルドリップ — フルボディ](https://gota.cafe/ja/recipes/nel-drip/nel-drip-full-body): コーヒー25、水375（比率1:15）, 95°C, 著者：Hario
- [ネルドリップ — アイス](https://gota.cafe/ja/recipes/nel-drip/nel-drip-iced): コーヒー24、水240（比率1:10）, 96°C, 著者：Gota Team
- [ネルドリップ — 喫茶店スタイル](https://gota.cafe/ja/recipes/nel-drip/nel-drip-kissaten): コーヒー22、水280（比率1:12.7）, 90°C, 著者：Gota Team
- [ネルドリップ — 浅煎り](https://gota.cafe/ja/recipes/nel-drip/nel-drip-kurasu): コーヒー20、水208（比率1:10.4）, 92°C, 著者：Kurasu
- [ネルドリップ — スローセンタープア](https://gota.cafe/ja/recipes/nel-drip/nel-drip-light): コーヒー20、水300（比率1:15）, 92°C, 著者：Kurasu

### NextLevel Pulsar

- [NextLevel Pulsar](https://gota.cafe/ja/recipes/nextlevel-pulsar): バルブとディスパージョンキャップを備えたノーバイパス・ドリッパー
- [NextLevel Pulsar — アメリカーノ](https://gota.cafe/ja/recipes/nextlevel-pulsar/americano): コーヒー20、水340（比率1:17）, 95°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — バッチブリュー](https://gota.cafe/ja/recipes/nextlevel-pulsar/batch-brew): コーヒー40、水680（比率1:17）, 96°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — スーパーシンプル](https://gota.cafe/ja/recipes/nextlevel-pulsar/cafe-quoi): コーヒー15、水240（比率1:16）, 88°C, 著者：Café Quoi?
- [NextLevel Pulsar — ジューシー](https://gota.cafe/ja/recipes/nextlevel-pulsar/caleb-schwarz): コーヒー22、水380（比率1:17.3）, 93°C, 著者：Caleb Schwarz
- [NextLevel Pulsar — コンティニュアス](https://gota.cafe/ja/recipes/nextlevel-pulsar/christopher-feran): コーヒー18、水306（比率1:17）, 94°C, 著者：Christopher Feran
- [NextLevel Pulsar — WBrC 2026 準優勝](https://gota.cafe/ja/recipes/nextlevel-pulsar/clarity-pyramid): コーヒー14、水200（比率1:14.3）, 89°C, 著者：Simon Gautherin
- [NextLevel Pulsar — ビッグボディ](https://gota.cafe/ja/recipes/nextlevel-pulsar/harley-unruh): コーヒー20、水325（比率1:16.3）, 93°C, 著者：Harley Unruh
- [NextLevel Pulsar — レイヤード](https://gota.cafe/ja/recipes/nextlevel-pulsar/long-vo): コーヒー20、水300（比率1:15）, 94°C, 著者：Long Vo
- [NextLevel Pulsar — ドレイン＆スティープ](https://gota.cafe/ja/recipes/nextlevel-pulsar/max-martinelli): コーヒー15、水255（比率1:17）, 95°C, 著者：Max Martinelli
- [NextLevel Pulsar — ダークロースト](https://gota.cafe/ja/recipes/nextlevel-pulsar/nextlevel-pulsar-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — アイス](https://gota.cafe/ja/recipes/nextlevel-pulsar/nextlevel-pulsar-iced): コーヒー20、水240（比率1:12）, 92°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — パルス](https://gota.cafe/ja/recipes/nextlevel-pulsar/nextlevel-pulsar-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — シングルポア](https://gota.cafe/ja/recipes/nextlevel-pulsar/nextlevel-pulsar-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — プロセス処理](https://gota.cafe/ja/recipes/nextlevel-pulsar/parsa-lack): コーヒー25、水325（比率1:13）, 91°C, 著者：Parsa Lack
- [NextLevel Pulsar — 濃縮＋希釈](https://gota.cafe/ja/recipes/nextlevel-pulsar/pulsar-concentrate): コーヒー25、水325（比率1:13）, 90°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — 甘味フォーカス](https://gota.cafe/ja/recipes/nextlevel-pulsar/pulsar-gagne): コーヒー15、水255（比率1:17）, 99°C, 著者：Jonathan Gagné
- [NextLevel Pulsar — クリアネス](https://gota.cafe/ja/recipes/nextlevel-pulsar/pulsar-kaldis): コーヒー20、水320（比率1:16）, 96°C, 著者：Kaldi's Coffee
- [NextLevel Pulsar — 公式](https://gota.cafe/ja/recipes/nextlevel-pulsar/pulsar-official): コーヒー15、水250（比率1:16.7）, 95°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — デイリー](https://gota.cafe/ja/recipes/nextlevel-pulsar/pulsar-rao): コーヒー25、水425（比率1:17）, 100°C, 著者：Scott Rao
- [NextLevel Pulsar — スタンダード](https://gota.cafe/ja/recipes/nextlevel-pulsar/pulsar-standard): コーヒー18、水300（比率1:16.7）, 96°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — 1:14 希釈](https://gota.cafe/ja/recipes/nextlevel-pulsar/richard-dilute): コーヒー25、水425（比率1:17）, 90°C, 著者：Richard
- [NextLevel Pulsar — 65%スプリット](https://gota.cafe/ja/recipes/nextlevel-pulsar/rohan-pocketscience): コーヒー15、水255（比率1:17）, 94°C, 著者：Rohan (Pocketscience)
- [NextLevel Pulsar — Scirocco](https://gota.cafe/ja/recipes/nextlevel-pulsar/scirocco): コーヒー15、水255（比率1:17）, 95°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar — ロングスティープ](https://gota.cafe/ja/recipes/nextlevel-pulsar/sprobert): コーヒー15、水255（比率1:17）, 100°C, 著者：SpRobert M
- [NextLevel Pulsar — 浸漬とフラッシュ](https://gota.cafe/ja/recipes/nextlevel-pulsar/steep-and-flush): コーヒー20、水340（比率1:17）, 94°C, 著者：NextLevel Brewer Co

### NextLevel Pulsar Mini

- [NextLevel Pulsar Mini](https://gota.cafe/ja/recipes/nextlevel-pulsar-mini): バルブとディスパージョンキャップを備えたシングルカップ用ノーバイパスドリッパー
- [NextLevel Pulsar Mini — バッチブリュー](https://gota.cafe/ja/recipes/nextlevel-pulsar-mini/batch-brew): コーヒー26、水450（比率1:17.3）, 90°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar Mini — ダブルブリュー](https://gota.cafe/ja/recipes/nextlevel-pulsar-mini/double-brew): コーヒー5、水100（比率1:20）, 92°C, 著者：Parsa Lack
- [NextLevel Pulsar Mini — ローカラム](https://gota.cafe/ja/recipes/nextlevel-pulsar-mini/gagne): コーヒー15、水255（比率1:17）, 98°C, 著者：Jonathan Gagné
- [NextLevel Pulsar Mini — 最大ベッドろ過](https://gota.cafe/ja/recipes/nextlevel-pulsar-mini/max-bed-filtration): コーヒー15、水250（比率1:16.7）, 90°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar Mini — セレクティブ抽出](https://gota.cafe/ja/recipes/nextlevel-pulsar-mini/selective-extraction): コーヒー18、水265（比率1:14.7）, 90°C, 著者：NextLevel Brewer Co
- [NextLevel Pulsar Mini — ウォーターファースト](https://gota.cafe/ja/recipes/nextlevel-pulsar-mini/water-first): コーヒー15、水255（比率1:17）, 92°C, 著者：NextLevel Brewer Co

### Orea Big Boy

- [Orea Big Boy](https://gota.cafe/ja/recipes/orea-big-boy): 甘みのある抽出のための広いフラットベッド
- [Orea Big Boy — ベース](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-base): コーヒー40、水600（比率1:15）, 92°C, 著者：Orea
- [Orea Big Boy — バッチブリュー](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-batch): コーヒー40、水640（比率1:16）, 96°C, 著者：Orea
- [Orea Big Boy — Big Boy 競技用](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-competition): コーヒー32、水500（比率1:15.6）, 95°C, 著者：Orea
- [Orea Big Boy — Big Boy 深煎り](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-dark): コーヒー35、水525（比率1:15）, 88°C, 著者：Orea
- [Orea Big Boy — Big Boy アイス](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-iced): コーヒー40、水400（比率1:10）, 96°C, 著者：Orea
- [Orea Big Boy — 浅煎り](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-light): コーヒー30、水500（比率1:16.7）, 96°C, 著者：Orea
- [Orea Big Boy — ザ・リットル](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-litre): コーヒー60、水1000（比率1:16.7）, 92°C, 著者：Orea
- [Orea Big Boy — 公式](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-official): コーヒー30、水500（比率1:16.7）, 95°C, 著者：Orea
- [Orea Big Boy — ザ・パルス5カップ](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-pulse-five): コーヒー70、水1160（比率1:16.6）, 94°C, 著者：Orea
- [Orea Big Boy — Big Boy パルス](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-pulse): コーヒー32、水510（比率1:15.9）, 93°C, 著者：Orea
- [Orea Big Boy — Big Boy シングルポア](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-single-pour): コーヒー32、水510（比率1:15.9）, 93°C, 著者：Orea
- [Orea Big Boy — ザ・パルス2カップ](https://gota.cafe/ja/recipes/orea-big-boy/orea-big-boy-two-cup): コーヒー40、水600（比率1:15）, 92°C, 著者：Orea

### Orea O1

- [Orea O1](https://gota.cafe/ja/recipes/orea-o1): 速い落ちきりのオープンフラットベッド
- [Orea O1 — ザ・ブライト](https://gota.cafe/ja/recipes/orea-o1/orea-o1-bright): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Orea
- [Orea O1 — ザ・バイパス](https://gota.cafe/ja/recipes/orea-o1/orea-o1-bypass): コーヒー18、水290（比率1:16.1）, 96°C, 著者：Orea
- [Orea O1 — ザ・ダラ](https://gota.cafe/ja/recipes/orea-o1/orea-o1-dara): コーヒー12、水200（比率1:16.7）, 94°C, 著者：Orea
- [Orea O1 — 深煎り](https://gota.cafe/ja/recipes/orea-o1/orea-o1-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Orea
- [Orea O1 — Easy Does It](https://gota.cafe/ja/recipes/orea-o1/orea-o1-easy-does-it): コーヒー16、水260（比率1:16.3）, 94°C, 著者：Orea
- [Orea O1 — 濃縮](https://gota.cafe/ja/recipes/orea-o1/orea-o1-espresso): コーヒー10、水100（比率1:10）, 100°C, 著者：Orea
- [Orea O1 — ザ・ファイン](https://gota.cafe/ja/recipes/orea-o1/orea-o1-fine): コーヒー12、水200（比率1:16.7）, 94°C, 著者：Orea
- [Orea O1 — ザ・アイス](https://gota.cafe/ja/recipes/orea-o1/orea-o1-iced): コーヒー18、水160（比率1:8.9）, 94°C, 著者：Orea
- [Orea O1 — 低温スイート](https://gota.cafe/ja/recipes/orea-o1/orea-o1-low-temp-sweet): コーヒー13.5、水250（比率1:18.5）, 88°C, 著者：Glitch Coffee
- [Orea O1 — ザ・ミッド](https://gota.cafe/ja/recipes/orea-o1/orea-o1-mid): コーヒー12、水200（比率1:16.7）, 92°C, 著者：Orea
- [Orea O1 — 公式](https://gota.cafe/ja/recipes/orea-o1/orea-o1-official): コーヒー12、水200（比率1:16.7）, 96°C, 著者：Orea
- [Orea O1 — パルス](https://gota.cafe/ja/recipes/orea-o1/orea-o1-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea
- [Orea O1 — シングルポア](https://gota.cafe/ja/recipes/orea-o1/orea-o1-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea
- [Orea O1 — スタンダード](https://gota.cafe/ja/recipes/orea-o1/orea-o1-standard): コーヒー12、水200（比率1:16.7）, 94°C, 著者：Orea
- [Orea O1 — スターターカップ](https://gota.cafe/ja/recipes/orea-o1/orea-o1-starter-cup): コーヒー12、水200（比率1:16.7）, 94°C, 著者：Orea
- [Orea O1 — スターターマグ](https://gota.cafe/ja/recipes/orea-o1/orea-o1-starter-mug): コーヒー16、水260（比率1:16.3）, 96°C, 著者：Orea
- [Orea O1 — ザ・テクノ](https://gota.cafe/ja/recipes/orea-o1/orea-o1-techno): コーヒー12.4、水200（比率1:16.1）, 94°C, 著者：Orea
- [Orea O1 — ザ・ワイド](https://gota.cafe/ja/recipes/orea-o1/orea-o1-wide): コーヒー10、水200（比率1:20）, 96°C, 著者：Orea

### Orea O2

- [Orea O2](https://gota.cafe/ja/recipes/orea-o2): 1〜2杯向けの大きなオープンフラットベッド
- [Orea O2 — Base for Two](https://gota.cafe/ja/recipes/orea-o2/orea-o2-base-for-two): コーヒー25、水400（比率1:16）, 94°C, 著者：Orea
- [Orea O2 — The Dara](https://gota.cafe/ja/recipes/orea-o2/orea-o2-dara): コーヒー12、水200（比率1:16.7）, 94°C, 著者：Orea
- [Orea O2 — Easy Does It](https://gota.cafe/ja/recipes/orea-o2/orea-o2-easy-does-it): コーヒー16、水260（比率1:16.3）, 94°C, 著者：Orea
- [Orea O2 — Fine for Two](https://gota.cafe/ja/recipes/orea-o2/orea-o2-fine-for-two): コーヒー24、水400（比率1:16.7）, 90°C, 著者：Orea
- [Orea O2 — The Four Six](https://gota.cafe/ja/recipes/orea-o2/orea-o2-four-six): コーヒー20、水300（比率1:15）, 92°C, 著者：Tetsu Kasuya
- [Orea O2 — The Ice](https://gota.cafe/ja/recipes/orea-o2/orea-o2-ice): コーヒー18、水160（比率1:8.9）, 94°C, 著者：Orea
- [Orea O2 — Switch Hybrid](https://gota.cafe/ja/recipes/orea-o2/orea-o2-switch-hybrid): コーヒー13、水200（比率1:15.4）, 90°C, 著者：Rikuto Tanaka
- [Orea O2 — Dara For Two](https://gota.cafe/ja/recipes/orea-o2/orea-o2-dara-for-two): コーヒー24、水400（比率1:16.7）, 92°C, 著者：Orea
- [Orea O2 — イージー For Two](https://gota.cafe/ja/recipes/orea-o2/orea-o2-easy-for-two): コーヒー25、水400（比率1:16）, 94°C, 著者：Orea
- [Orea O2 — ハングオーバー](https://gota.cafe/ja/recipes/orea-o2/orea-o2-hangover): コーヒー32、水600（比率1:18.8）, 90°C, 著者：Orea
- [Orea O2 — ツーオーシー](https://gota.cafe/ja/recipes/orea-o2/orea-o2-two-aussies): コーヒー27、水500（比率1:18.5）, 97°C, 著者：Orea

### Orea V3

- [Orea V3](https://gota.cafe/ja/recipes/orea-v3): モダンな流れを持つ速い平底ドリッパー
- [Orea V3 — ベース One](https://gota.cafe/ja/recipes/orea-v3/orea-v3-base-one): コーヒー12、水200（比率1:16.7）, 96°C, 著者：Orea
- [Orea V3 — ベース Two](https://gota.cafe/ja/recipes/orea-v3/orea-v3-base-two): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Orea
- [Orea V3 — パルスベース](https://gota.cafe/ja/recipes/orea-v3/orea-v3-base): コーヒー16、水260（比率1:16.3）, 94°C, 著者：Orea
- [Orea V3 — 公式](https://gota.cafe/ja/recipes/orea-v3/orea-v3-basic-barista): コーヒー20、水300（比率1:15）, 94°C, 著者：Basic Barista
- [Orea V3 — ブライト](https://gota.cafe/ja/recipes/orea-v3/orea-v3-bright): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Orea
- [Orea V3 — クラシック](https://gota.cafe/ja/recipes/orea-v3/orea-v3-classic): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Orea
- [Orea V3 — 深煎り](https://gota.cafe/ja/recipes/orea-v3/orea-v3-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Orea
- [Orea V3 — ファイン](https://gota.cafe/ja/recipes/orea-v3/orea-v3-fine): コーヒー12、水200（比率1:16.7）, 94°C, 著者：Orea
- [Orea V3 — アイス](https://gota.cafe/ja/recipes/orea-v3/orea-v3-ice): コーヒー18、水160（比率1:8.9）, 94°C, 著者：Orea
- [Orea V3 — アイス](https://gota.cafe/ja/recipes/orea-v3/orea-v3-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Orea
- [Orea V3 — 低温スイート](https://gota.cafe/ja/recipes/orea-v3/orea-v3-low-temp-sweet): コーヒー13.5、水250（比率1:18.5）, 88°C, 著者：Glitch Coffee
- [Orea V3 — ミッド](https://gota.cafe/ja/recipes/orea-v3/orea-v3-mid): コーヒー12、水200（比率1:16.7）, 92°C, 著者：Orea
- [Orea V3 — パルス](https://gota.cafe/ja/recipes/orea-v3/orea-v3-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea
- [Orea V3 — シングルポア](https://gota.cafe/ja/recipes/orea-v3/orea-v3-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea
- [Orea V3 — ワイド](https://gota.cafe/ja/recipes/orea-v3/orea-v3-wide): コーヒー10、水200（比率1:20）, 96°C, 著者：Orea

### Orea V3 MK2

- [Orea V3 MK2](https://gota.cafe/ja/recipes/orea-v3-mk2): モダンなフローを持つ速いフラットベッド
- [Orea V3 MK2 — ベースツー](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-base-two): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Orea
- [Orea V3 MK2 — 深煎り](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Orea
- [Orea V3 MK2 — 高抽出](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-high): コーヒー15、水250（比率1:16.7）, 100°C, 著者：Orea
- [Orea V3 MK2 — アイス](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Orea
- [Orea V3 MK2 — 浅煎り](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-light): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Orea
- [Orea V3 MK2 — 公式](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-official): コーヒー15、水250（比率1:16.7）, 94°C, 著者：Orea
- [Orea V3 MK2 — パルス](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea
- [Orea V3 MK2 — シングルポア](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea
- [Orea V3 MK2 — ザ・ワイド](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-wide): コーヒー10、水200（比率1:20）, 96°C, 著者：Orea
- [Orea V3 MK2 — アイス](https://gota.cafe/ja/recipes/orea-v3-mk2/orea-v3-mk2-ice): コーヒー18、水160（比率1:8.9）, 94°C, 著者：Orea

### Orea V4 Narrow

- [Orea V4 Narrow](https://gota.cafe/ja/recipes/orea-v4-narrow): よりタイトなフローを持つ洗練された平底ドリッパー
- [Orea V4 Narrow — オーシー](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-aussie): コーヒー18、水250（比率1:13.9）, 97°C, 著者：Orea
- [Orea V4 Narrow — バイパス](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-bypass): コーヒー18、水290（比率1:16.1）, 96°C, 著者：Orea
- [Orea V4 Narrow — WBrC 2024](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-champ): コーヒー17、水270（比率1:15.9）, 93°C, 著者：Martin Wölfl
- [Orea V4 Narrow — V4 Narrow コンペティション](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-competition): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Orea
- [Orea V4 Narrow — 濃縮](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-concentrate): コーヒー18、水180（比率1:10）, 95°C, 著者：Orea
- [Orea V4 Narrow — Dara For Two](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-dara-for-two): コーヒー24、水400（比率1:16.7）, 92°C, 著者：Orea
- [Orea V4 Narrow — ダラ](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-dara): コーヒー12、水200（比率1:16.7）, 92°C, 著者：Orea
- [Orea V4 Narrow — V4 Narrow 深煎り](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-dark): コーヒー15、水240（比率1:16）, 88°C, 著者：Orea
- [Orea V4 Narrow — イージー](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-easy-does-it): コーヒー16、水260（比率1:16.3）, 94°C, 著者：Orea
- [Orea V4 Narrow — イージー For Two](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-easy-for-two): コーヒー25、水400（比率1:16）, 94°C, 著者：Orea
- [Orea V4 Narrow — ファイン For Two](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-fine-for-two): コーヒー24、水400（比率1:16.7）, 90°C, 著者：Orea
- [Orea V4 Narrow — ファイン](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-fine): コーヒー16、水260（比率1:16.3）, 90°C, 著者：Orea
- [Orea V4 Narrow — ハングオーバー](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-hangover): コーヒー32、水600（比率1:18.8）, 90°C, 著者：Orea
- [Orea V4 Narrow — 日本式アイス](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-iced): コーヒー18、水160（比率1:8.9）, 92°C, 著者：Orea
- [Orea V4 Narrow — OGベース #2](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-og-base): コーヒー18、水300（比率1:16.7）, 96°C, 著者：Orea
- [Orea V4 Narrow — パルス](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-pulse): コーヒー16、水260（比率1:16.3）, 94°C, 著者：Orea
- [Orea V4 Narrow — V4 Narrow シングルポア](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea
- [Orea V4 Narrow — スタンダード](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-std): コーヒー16、水260（比率1:16.3）, 94°C, 著者：Orea
- [Orea V4 Narrow — テクノ](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-techno): コーヒー12.4、水200（比率1:16.1）, 94°C, 著者：Orea
- [Orea V4 Narrow — ツーオーシー](https://gota.cafe/ja/recipes/orea-v4-narrow/orea-v4-narrow-two-aussies): コーヒー27、水500（比率1:18.5）, 97°C, 著者：Orea

### Orea V4 Wide

- [Orea V4 Wide](https://gota.cafe/ja/recipes/orea-v4-wide): より広いフローを持つ洗練された平底ドリッパー
- [Orea V4 Wide — V4 公式](https://gota.cafe/ja/recipes/orea-v4-wide/orea-official-v4): コーヒー16、水260（比率1:16.3）, 94°C, 著者：Orea
- [Orea V4 Wide — V4 Wide コンペティション](https://gota.cafe/ja/recipes/orea-v4-wide/orea-v4-wide-competition): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Orea
- [Orea V4 Wide — V4 Wide 深煎り](https://gota.cafe/ja/recipes/orea-v4-wide/orea-v4-wide-dark): コーヒー15、水240（比率1:16）, 88°C, 著者：Gota Team
- [Orea V4 Wide — Kasuya 4:6](https://gota.cafe/ja/recipes/orea-v4-wide/orea-v4-wide-four-six): コーヒー20、水300（比率1:15）, 92°C, 著者：Orea
- [Orea V4 Wide — V4 Wide アイス](https://gota.cafe/ja/recipes/orea-v4-wide/orea-v4-wide-iced): コーヒー18、水160（比率1:8.9）, 92°C, 著者：Orea
- [Orea V4 Wide — V4 Wide パルス](https://gota.cafe/ja/recipes/orea-v4-wide/orea-v4-wide-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea
- [Orea V4 Wide — V4 Wide シングルポア](https://gota.cafe/ja/recipes/orea-v4-wide/orea-v4-wide-single-pour): コーヒー16、水260（比率1:16.3）, 90°C, 著者：Orea
- [Orea V4 Wide — ソフト](https://gota.cafe/ja/recipes/orea-v4-wide/orea-v4-wide-so-soft): コーヒー16、水250（比率1:15.6）, 92°C, 著者：Orea
- [Orea V4 Wide — スタンダード](https://gota.cafe/ja/recipes/orea-v4-wide/orea-v4-wide-std): コーヒー20、水320（比率1:16）, 96°C, 著者：Orea

### Orea Z1

- [Orea Z1](https://gota.cafe/ja/recipes/orea-z1): ドリップアシスト内蔵のゼロバイパス抽出器具
- [Orea Z1 — オーシー](https://gota.cafe/ja/recipes/orea-z1/orea-z1-aussie): コーヒー17、水250（比率1:14.7）, 97°C, 著者：Orea
- [Orea Z1 — チャンプ](https://gota.cafe/ja/recipes/orea-z1/orea-z1-champ): コーヒー17、水270（比率1:15.9）, 93°C, 著者：Orea
- [Orea Z1 — 湯温を落とす](https://gota.cafe/ja/recipes/orea-z1/orea-z1-cooling-pour): コーヒー15、水255（比率1:17）, 94°C, 著者：Brian Quan
- [Orea Z1 — ダラ — スケールアップ (A)](https://gota.cafe/ja/recipes/orea-z1/orea-z1-dara-a): コーヒー15、水250（比率1:16.7）, 92°C, 著者：Orea
- [Orea Z1 — ダラ — クラシック](https://gota.cafe/ja/recipes/orea-z1/orea-z1-dara): コーヒー12、水200（比率1:16.7）, 94°C, 著者：Orea
- [Orea Z1 — 深煎り](https://gota.cafe/ja/recipes/orea-z1/orea-z1-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Orea
- [Orea Z1 — イージー](https://gota.cafe/ja/recipes/orea-z1/orea-z1-easy-does-it): コーヒー16、水260（比率1:16.3）, 96°C, 著者：Orea
- [Orea Z1 — ファイン](https://gota.cafe/ja/recipes/orea-z1/orea-z1-fine): コーヒー10、水200（比率1:20）, 92°C, 著者：Orea
- [Orea Z1 — 泡のサイン](https://gota.cafe/ja/recipes/orea-z1/orea-z1-foam-cue): コーヒー17、水280（比率1:16.5）, 95°C, 著者：The Coffee Soldier
- [Orea Z1 — Kasuya 4:6](https://gota.cafe/ja/recipes/orea-z1/orea-z1-four-six): コーヒー14、水225（比率1:16.1）, 94°C, 著者：Orea
- [Orea Z1 — クリーンカップ](https://gota.cafe/ja/recipes/orea-z1/orea-z1-high-clarity): コーヒー10、水160（比率1:16）, 93°C, 著者：Brian Quan
- [Orea Z1 — アイス](https://gota.cafe/ja/recipes/orea-z1/orea-z1-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Orea
- [Orea Z1 — レイジー・サンデー](https://gota.cafe/ja/recipes/orea-z1/orea-z1-lazy-sunday): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Orea
- [Orea Z1 — ピコロット](https://gota.cafe/ja/recipes/orea-z1/orea-z1-light-roast): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Brian Quan
- [Orea Z1 — 公式](https://gota.cafe/ja/recipes/orea-z1/orea-z1-official): コーヒー12、水200（比率1:16.7）, 96°C, 著者：Orea
- [Orea Z1 — ハンドドリップ](https://gota.cafe/ja/recipes/orea-z1/orea-z1-pourover): コーヒー16、水260（比率1:16.3）, 96°C, 著者：Orea
- [Orea Z1 — パルス](https://gota.cafe/ja/recipes/orea-z1/orea-z1-pulse): コーヒー12、水200（比率1:16.7）, 96°C, 著者：Orea
- [Orea Z1 — レイ](https://gota.cafe/ja/recipes/orea-z1/orea-z1-ray): コーヒー15、水255（比率1:17）, 92°C, 著者：Orea
- [Orea Z1 — ラッシュアワー](https://gota.cafe/ja/recipes/orea-z1/orea-z1-rush-hour): コーヒー15.3、水240（比率1:15.7）, 93°C, 著者：AMULET
- [Orea Z1 — スカンジ](https://gota.cafe/ja/recipes/orea-z1/orea-z1-scandi): コーヒー12、水200（比率1:16.7）, 93°C, 著者：Orea
- [Orea Z1 — シングルポア](https://gota.cafe/ja/recipes/orea-z1/orea-z1-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Orea

### Origami Air M

- [Origami Air M](https://gota.cafe/ja/recipes/origami-air-m): 活気ある落ちきりのプリーツコーン
- [Origami Air M — 3投](https://gota.cafe/ja/recipes/origami-air-m/origami-air-bench): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Origami
- [Origami Air M — 競技スタイル](https://gota.cafe/ja/recipes/origami-air-m/origami-air-competition): コーヒー16、水240（比率1:15）, 92°C, 著者：Origami
- [Origami Air M — 深煎り](https://gota.cafe/ja/recipes/origami-air-m/origami-air-dark): コーヒー14、水210（比率1:15）, 88°C, 著者：Origami
- [Origami Air M — 高抽出](https://gota.cafe/ja/recipes/origami-air-m/origami-air-high-extraction): コーヒー15、水250（比率1:16.7）, 100°C, 著者：Origami
- [Origami Air M — 速抽出](https://gota.cafe/ja/recipes/origami-air-m/origami-air-kurasu): コーヒー15、水270（比率1:18）, 89°C, 著者：Kurasu
- [Origami Air M — 浅煎り](https://gota.cafe/ja/recipes/origami-air-m/origami-air-light): コーヒー14、水210（比率1:15）, 92°C, 著者：Origami
- [Origami Air M — 浸透圧フロー](https://gota.cafe/ja/recipes/origami-air-m/origami-air-osmotic): コーヒー15、水240（比率1:16）, 93°C, 著者：Origami
- [Origami Air M — Wave フィルター — Rogue Wave シングル](https://gota.cafe/ja/recipes/origami-air-m/origami-air-wave-filter): コーヒー15、水250（比率1:16.7）, 90°C, 著者：Origami
- [Origami Air M — Wave フィルター — Project Barista ダブル](https://gota.cafe/ja/recipes/origami-air-m/origami-air-wave): コーヒー20、水300（比率1:15）, 95°C, 著者：Origami

### Origami Air S

- [Origami Air S](https://gota.cafe/ja/recipes/origami-air-s): 活気ある落ちきりのプリーツコーン
- [Origami Air S — WBrC 2023](https://gota.cafe/ja/recipes/origami-air-s/origami-air-wbc): コーヒー16、水250（比率1:15.6）, 91°C, 著者：Carlos Medina

### Origami Dripper M

- [Origami Dripper M](https://gota.cafe/ja/recipes/origami-m): 活気ある落ちきりのプリーツコーン
- [Origami Dripper M — フラットボトムスタイル](https://gota.cafe/ja/recipes/origami-m/origami-flat-bottom): コーヒー18、水300（比率1:16.7）, 94°C, 著者：Origami
- [Origami Dripper M — クラシック](https://gota.cafe/ja/recipes/origami-m/origami-m-classic): コーヒー20、水320（比率1:16）, 95°C, 著者：Origami
- [Origami Dripper M — 深煎り](https://gota.cafe/ja/recipes/origami-m/origami-m-dark): コーヒー18、水280（比率1:15.6）, 88°C, 著者：Origami
- [Origami Dripper M — 3投、蒸らしなし](https://gota.cafe/ja/recipes/origami-m/origami-m-du): コーヒー16、水240（比率1:15）, 94°C, 著者：Jia Ning Du
- [Origami Dripper M — アイス](https://gota.cafe/ja/recipes/origami-m/origami-m-iced): コーヒー20、水200（比率1:10）, 100°C, 著者：Origami
- [Origami Dripper M — Kyoto](https://gota.cafe/ja/recipes/origami-m/origami-m-kurasu): コーヒー15、水270（比率1:18）, 89°C, 著者：Kurasu
- [Origami Dripper M — 浅煎り](https://gota.cafe/ja/recipes/origami-m/origami-m-light): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Origami
- [Origami Dripper M — 万能](https://gota.cafe/ja/recipes/origami-m/origami-m-medina-allround): コーヒー18、水300（比率1:16.7）, 93°C, 著者：Origami
- [Origami Dripper M — Origami M Wave フィルター](https://gota.cafe/ja/recipes/origami-m/origami-m-wave): コーヒー18、水300（比率1:16.7）, 90°C, 著者：Basic Barista

### Origami Pinn

- [Origami Pinn](https://gota.cafe/ja/recipes/origami-pinn): 速く澄んだ抽出のための55°磁器コーン
- [Origami Pinn — 浅煎り](https://gota.cafe/ja/recipes/origami-pinn/origami-pinn-light): コーヒー12、水200（比率1:16.7）, 93°C, 著者：Brian Quan
- [Origami Pinn — 公式](https://gota.cafe/ja/recipes/origami-pinn/origami-pinn-official): コーヒー15、水225（比率1:15）, 90°C, 著者：Origami

### Origami Dripper S

- [Origami Dripper S](https://gota.cafe/ja/recipes/origami-s): 活気ある落ちきりのプリーツコーン
- [Origami Dripper S — クォーターパルス](https://gota.cafe/ja/recipes/origami-s/origami-s-cafeshi-dark): コーヒー15、水255（比率1:17）, 95°C, 著者：Cafeshi
- [Origami Dripper S — スパイラルとセンター](https://gota.cafe/ja/recipes/origami-s/origami-s-cafeshi-light): コーヒー15、水255（比率1:17）, 94°C, 著者：Cafeshi
- [Origami Dripper S — 三段階](https://gota.cafe/ja/recipes/origami-s/origami-s-cafeshi-medium): コーヒー15、水248（比率1:16.5）, 93°C, 著者：Cafeshi
- [Origami Dripper S — コミュニティ S](https://gota.cafe/ja/recipes/origami-s/origami-s-community): コーヒー15、水230（比率1:15.3）, 93°C, 著者：Origami
- [Origami Dripper S — 3投、蒸らしなし](https://gota.cafe/ja/recipes/origami-s/origami-s-du): コーヒー16、水240（比率1:15）, 94°C, 著者：Jia Ning Du
- [Origami Dripper S — センター注湯](https://gota.cafe/ja/recipes/origami-s/origami-s-fuglen): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Fuglen Tokyo
- [Origami Dripper S — 低温 Wave](https://gota.cafe/ja/recipes/origami-s/origami-s-glitch): コーヒー14、水260（比率1:18.6）, 88°C, 著者：Glitch Coffee
- [Origami Dripper S — アイス](https://gota.cafe/ja/recipes/origami-s/origami-s-iced): コーヒー18、水180（比率1:10）, 100°C, 著者：Origami
- [Origami Dripper S — Kyoto](https://gota.cafe/ja/recipes/origami-s/origami-s-kurasu): コーヒー15、水270（比率1:18）, 89°C, 著者：Kurasu
- [Origami Dripper S — WBrC 2023](https://gota.cafe/ja/recipes/origami-s/origami-s-medina-wbrc): コーヒー15.5、水250（比率1:16.1）, 91°C, 著者：Carlos Medina
- [Origami Dripper S — コニカルフィルター](https://gota.cafe/ja/recipes/origami-s/origami-s-medina): コーヒー16、水240（比率1:15）, 91°C, 著者：Carlos Medina
- [Origami Dripper S — シングルカップ](https://gota.cafe/ja/recipes/origami-s/origami-s-single): コーヒー13、水210（比率1:16.2）, 95°C, 著者：Origami
- [Origami Dripper S — Origami S Wave フィルター](https://gota.cafe/ja/recipes/origami-s/origami-s-wave-filter): コーヒー15、水250（比率1:16.7）, 90°C, 著者：Basic Barista
- [Origami Dripper S — 穴あけメソッド](https://gota.cafe/ja/recipes/origami-s/origami-s-well): コーヒー12、水210（比率1:17.5）, 93°C, 著者：Origami

### OXO Brew Rapid Brewer

- [OXO Brew Rapid Brewer](https://gota.cafe/ja/recipes/oxo-rapid-brewer): シャワースクリーン付き手動イマージョンブリューワー
- [OXO Brew Rapid Brewer — Zuppa Lunga](https://gota.cafe/ja/recipes/oxo-rapid-brewer/hedrick-zuppa-lunga): コーヒー22、水220（比率1:10）, 95°C, 著者：Lance Hedrick
- [OXO Brew Rapid Brewer — Zuppa](https://gota.cafe/ja/recipes/oxo-rapid-brewer/hedrick-zuppa): コーヒー22、水82（比率1:3.7）, 99°C, 著者：Lance Hedrick
- [OXO Brew Rapid Brewer — Cold Concentrate](https://gota.cafe/ja/recipes/oxo-rapid-brewer/oxo-cold-concentrate): コーヒー40、水160（比率1:4）, 20°C, 著者：OXO
- [OXO Brew Rapid Brewer — Official](https://gota.cafe/ja/recipes/oxo-rapid-brewer/oxo-official): コーヒー20、水160（比率1:8）, 96°C, 著者：OXO

### Vietnamese Phin

- [Vietnamese Phin](https://gota.cafe/ja/recipes/phin): ゆっくりとしたベトナムのドリップ、濃くて甘い
- [Vietnamese Phin — Ca Phe Den（ブラック）](https://gota.cafe/ja/recipes/phin/phin-black): コーヒー20、水160（比率1:8）, 96°C, 著者：Gota Team
- [Vietnamese Phin — Coava スペシャルティ](https://gota.cafe/ja/recipes/phin/phin-coava): コーヒー16、水100（比率1:6.3）, 96°C, 著者：Coava Coffee Roasters
- [Vietnamese Phin — Ca Phe Dua（ココナッツ）](https://gota.cafe/ja/recipes/phin/phin-coconut): コーヒー20、水160（比率1:8）, 96°C, 著者：Gota Team
- [Vietnamese Phin — Phin 深煎り](https://gota.cafe/ja/recipes/phin/phin-dark): コーヒー22、水160（比率1:7.3）, 93°C, 著者：Gota Team
- [Vietnamese Phin — Ca Phe Trung（エッグコーヒー）](https://gota.cafe/ja/recipes/phin/phin-egg): コーヒー20、水120（比率1:6）, 96°C, 著者：Gota Team
- [Vietnamese Phin — Cà Phê Sữa Đá](https://gota.cafe/ja/recipes/phin/phin-iced): コーヒー20、水150（比率1:7.5）, 96°C, 著者：Gota Team
- [Vietnamese Phin — 浅煎り](https://gota.cafe/ja/recipes/phin/phin-light): コーヒー18、水180（比率1:10）, 93°C, 著者：Gota Team
- [Vietnamese Phin — ソルトコーヒー（Ca Phe Muoi）](https://gota.cafe/ja/recipes/phin/phin-salt): コーヒー20、水150（比率1:7.5）, 96°C, 著者：Gota Team
- [Vietnamese Phin — 甘口](https://gota.cafe/ja/recipes/phin/phin-sweetened): コーヒー25、水170（比率1:6.8）, 96°C, 著者：Gota Team
- [Vietnamese Phin — トラディショナル](https://gota.cafe/ja/recipes/phin/phin-traditional): コーヒー18、水180（比率1:10）, 95°C, 著者：Gota Team

### Phoenix70

- [Phoenix70](https://gota.cafe/ja/recipes/phoenix-70): ウルトラクリーンなカップのための背の高い 70° コーン
- [Phoenix70 — 浅煎り](https://gota.cafe/ja/recipes/phoenix-70/phoenix-70-light): コーヒー24、水400（比率1:16.7）, 96°C, 著者：Gota Team
- [Phoenix70 — オフィシャル](https://gota.cafe/ja/recipes/phoenix-70/phoenix-70-official): コーヒー25、水400（比率1:16）, 95°C, 著者：Saint Anthony Industries
- [Phoenix70 — シングルカップ](https://gota.cafe/ja/recipes/phoenix-70/phoenix-70-single): コーヒー15、水250（比率1:16.7）, 94°C, 著者：Gota Team
- [Phoenix70 — 濃いめ 1:15](https://gota.cafe/ja/recipes/phoenix-70/phoenix-70-strong): コーヒー30、水450（比率1:15）, 94°C, 著者：Gota Team

### ROK W1

- [ROK W1](https://gota.cafe/ja/recipes/rok-w1): 中央の山で粉床をリング状にするコーン
- [ROK W1 — 公式](https://gota.cafe/ja/recipes/rok-w1/official): コーヒー15、水250（比率1:16.7）, 96°C, 著者：ROK
- [ROK W1 — 2杯分](https://gota.cafe/ja/recipes/rok-w1/two-cup): コーヒー30、水500（比率1:16.7）, 96°C, 著者：ROK
- [ROK W1 — 二投](https://gota.cafe/ja/recipes/rok-w1/two-pour): コーヒー15、水240（比率1:16）, 95°C, 著者：Alternative Brewing

### Simplify Brewer

- [Simplify Brewer](https://gota.cafe/ja/recipes/simplify-brewer): 40 mm の穴の上に広がるフラットな粉床と、壁にほとんど触れないペーパー
- [Simplify Brewer — 円から始める](https://gota.cafe/ja/recipes/simplify-brewer/circle-first): コーヒー14、水220（比率1:15.7）, 93°C, 著者：REC Coffee
- [Simplify Brewer — コールドブリュー](https://gota.cafe/ja/recipes/simplify-brewer/cold-brew): コーヒー20、水200（比率1:10）, 著者：Bathtub Coffee
- [Simplify Brewer — ボディ重視](https://gota.cafe/ja/recipes/simplify-brewer/full-bodied): コーヒー20、水300（比率1:15）, 95°C, 著者：Eight Ounce Coffee
- [Simplify Brewer — 公式](https://gota.cafe/ja/recipes/simplify-brewer/official): コーヒー15、水230（比率1:15.3）, 95°C, 著者：Bathtub Coffee

### Japanese Siphon

- [Japanese Siphon](https://gota.cafe/ja/recipes/siphon): 豊かなセレモニー感のある真空ガラスブリュワー
- [Japanese Siphon — 公式](https://gota.cafe/ja/recipes/siphon/siphon-blue-bottle): コーヒー24、水300（比率1:12.5）, 90°C, 著者：Blue Bottle Coffee
- [Japanese Siphon — クラシック](https://gota.cafe/ja/recipes/siphon/siphon-classic): コーヒー20、水300（比率1:15）, 90°C, 著者：Blue Bottle Coffee
- [Japanese Siphon — 競技用サイフォン](https://gota.cafe/ja/recipes/siphon/siphon-competition): コーヒー20、水300（比率1:15）, 96°C, 著者：Hario
- [Japanese Siphon — 深煎り](https://gota.cafe/ja/recipes/siphon/siphon-dark): コーヒー22、水300（比率1:13.6）, 90°C, 著者：Hario
- [Japanese Siphon — クロス撹拌](https://gota.cafe/ja/recipes/siphon/siphon-espressoworkshop): コーヒー15、水230（比率1:15.3）, 96°C, 著者：Espresso Workshop
- [Japanese Siphon — 高抽出率 — ターキッシュ挽き](https://gota.cafe/ja/recipes/siphon/siphon-high-extraction): コーヒー23.5、水400（比率1:17）, 94°C, 著者：Jonathan Gagné
- [Japanese Siphon — 高抽出率 — トルコ式細挽き](https://gota.cafe/ja/recipes/siphon/siphon-highextraction): コーヒー23.5、水400（比率1:17）, 94°C, 著者：Jonathan Gagné
- [Japanese Siphon — アイスサイフォン](https://gota.cafe/ja/recipes/siphon/siphon-iced): コーヒー25、水250（比率1:10）, 96°C, 著者：Hario
- [Japanese Siphon — 喫茶店スタイル](https://gota.cafe/ja/recipes/siphon/siphon-japanese): コーヒー28、水450（比率1:16.1）, 96°C, 著者：Hario
- [Japanese Siphon — 布フィルター](https://gota.cafe/ja/recipes/siphon/siphon-prima): コーヒー25、水375（比率1:15）, 99°C, 著者：Prima Coffee Equipment

### Solo v1

- [Solo v1](https://gota.cafe/ja/recipes/solo): 大きな中央排出口を持つ速いフラットボトム・ウェーブドリッパー
- [Solo v1 — デイリー](https://gota.cafe/ja/recipes/solo/solo-house): コーヒー15、水240（比率1:16）, 93°C, 著者：Mazelab
- [Solo v1 — WBrC 2025 優勝](https://gota.cafe/ja/recipes/solo/solo-peng-wbrc): コーヒー15、水210（比率1:14）, 96°C, 著者：George Jinyang Peng
- [Solo v1 — スモールドーズ](https://gota.cafe/ja/recipes/solo/solo-small-dose): コーヒー8、水120（比率1:15）, 93°C, 著者：Jackie Tran

### Solo Tritan

- [Solo Tritan](https://gota.cafe/ja/recipes/solo-tritan): より大きな Tritan 製フラットボトム・ウェーブドリッパー。Solo Spin でバルブ対応
- [Solo Tritan — WBrC 2026 4位](https://gota.cafe/ja/recipes/solo-tritan/solo-moisture): コーヒー14、水200（比率1:14.3）, 94°C, 著者：Jackie Tran
- [Solo Tritan — Batch](https://gota.cafe/ja/recipes/solo-tritan/solo-tritan-batch): コーヒー25、水400（比率1:16）, 93°C, 著者：Gota Team
- [Solo Tritan — PIP](https://gota.cafe/ja/recipes/solo-tritan/solo-tritan-pip): コーヒー14、水200（比率1:14.3）, 94°C, 著者：Mazelab

### Swiss Gold

- [Swiss Gold](https://gota.cafe/ja/recipes/swiss-gold): フローレギュレーター内蔵のペーパーレス金メッキコーン
- [Swiss Gold — ブルームなし](https://gota.cafe/ja/recipes/swiss-gold/no-bloom): コーヒー15、水200（比率1:13.3）, 93°C, 著者：Dr Forinor
- [Swiss Gold — 公式](https://gota.cafe/ja/recipes/swiss-gold/official): コーヒー15、水225（比率1:15）, 95°C, 著者：Swiss Gold
- [Swiss Gold — スロードローダウン](https://gota.cafe/ja/recipes/swiss-gold/slow-drawdown): コーヒー16、水250（比率1:15.6）, 96°C, 著者：Mark Burness
- [Swiss Gold — おまかせ](https://gota.cafe/ja/recipes/swiss-gold/walk-away): コーヒー17、水275（比率1:16.2）, 96°C, 著者：Phil P

### Timemore B75

- [Timemore B75](https://gota.cafe/ja/recipes/timemore-b75): フラットベッドとスマートジオメトリ
- [Timemore B75 — コンペティションスタイル](https://gota.cafe/ja/recipes/timemore-b75/b75-competition): コーヒー13、水200（比率1:15.4）, 91°C, 著者：Gota Team
- [Timemore B75 — 深煎り](https://gota.cafe/ja/recipes/timemore-b75/b75-dark-roast): コーヒー15、水250（比率1:16.7）, 88°C, 著者：Gota Team
- [Timemore B75 — アジテーテッドブルーム](https://gota.cafe/ja/recipes/timemore-b75/basic-barista-b75): コーヒー15、水250（比率1:16.7）, 94°C, 著者：Basic Barista
- [Timemore B75 — La Perfetta](https://gota.cafe/ja/recipes/timemore-b75/timemore-b75-chemicoffea): コーヒー13、水200（比率1:15.4）, 90°C, 著者：Chemicoffea
- [Timemore B75 — 深煎り](https://gota.cafe/ja/recipes/timemore-b75/timemore-b75-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Gota Team
- [Timemore B75 — アイス](https://gota.cafe/ja/recipes/timemore-b75/timemore-b75-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Gota Team
- [Timemore B75 — 韓国式ロードーズ](https://gota.cafe/ja/recipes/timemore-b75/timemore-b75-low-dose): コーヒー10、水160（比率1:16）, 90°C, 著者：Gota Team
- [Timemore B75 — スタンダード](https://gota.cafe/ja/recipes/timemore-b75/timemore-b75-std): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Gota Team
- [Timemore B75 — 3投](https://gota.cafe/ja/recipes/timemore-b75/timemore-b75-three-pour): コーヒー13、水200（比率1:15.4）, 90°C, 著者：Gota Team

### Timemore Crystal Eye

- [Timemore Crystal Eye](https://gota.cafe/ja/recipes/timemore-crystal-eye): モダンなタッチを持つガラスコーン
- [Timemore Crystal Eye — 固定希釈](https://gota.cafe/ja/recipes/timemore-crystal-eye/andser-japanese-iced): コーヒー16、水150（比率1:9.4）, 91.5°C, 著者：Andrew & Serena
- [Timemore Crystal Eye — 5等分投](https://gota.cafe/ja/recipes/timemore-crystal-eye/crystal-eye-five-pour): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Timemore
- [Timemore Crystal Eye — 浅煎り](https://gota.cafe/ja/recipes/timemore-crystal-eye/crystal-eye-light): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Timemore
- [Timemore Crystal Eye — ハンドドリップ](https://gota.cafe/ja/recipes/timemore-crystal-eye/crystal-eye-pourover): コーヒー18、水290（比率1:16.1）, 100°C, 著者：Timemore
- [Timemore Crystal Eye — シングルポアウィズスワール](https://gota.cafe/ja/recipes/timemore-crystal-eye/timemore-crystal-eye-basic-barista): コーヒー22、水360（比率1:16.4）, 92°C, 著者：Basic Barista
- [Timemore Crystal Eye — Crystal Eye 深煎り](https://gota.cafe/ja/recipes/timemore-crystal-eye/timemore-crystal-eye-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Timemore
- [Timemore Crystal Eye — 高温](https://gota.cafe/ja/recipes/timemore-crystal-eye/timemore-crystal-eye-high-temp): コーヒー26、水415（比率1:16）, 98°C, 著者：Green Plantation
- [Timemore Crystal Eye — Crystal Eye アイス](https://gota.cafe/ja/recipes/timemore-crystal-eye/timemore-crystal-eye-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Timemore
- [Timemore Crystal Eye — Crystal Eye パルス](https://gota.cafe/ja/recipes/timemore-crystal-eye/timemore-crystal-eye-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Timemore
- [Timemore Crystal Eye — Crystal Eye シングルポア](https://gota.cafe/ja/recipes/timemore-crystal-eye/timemore-crystal-eye-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Timemore
- [Timemore Crystal Eye — シングルカップ](https://gota.cafe/ja/recipes/timemore-crystal-eye/timemore-crystal-eye-single): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Slow Pour Supply

### Torch Donut Dripper

- [Torch Donut Dripper](https://gota.cafe/ja/recipes/torch-donut): リングベッドでよりやさしいフローを実現
- [Torch Donut Dripper — 東京](https://gota.cafe/ja/recipes/torch-donut/torch-donut-coffeeshop): コーヒー15、水250（比率1:16.7）, 88°C, 著者：THE COFFEESHOP Tokyo
- [Torch Donut Dripper — 深煎り](https://gota.cafe/ja/recipes/torch-donut/torch-donut-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Torch
- [Torch Donut Dripper — アイス](https://gota.cafe/ja/recipes/torch-donut/torch-donut-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Torch
- [Torch Donut Dripper — 浸漬](https://gota.cafe/ja/recipes/torch-donut/torch-donut-immersion): コーヒー16、水250（比率1:15.6）, 93°C, 著者：Torch
- [Torch Donut Dripper — 深みのある深煎り](https://gota.cafe/ja/recipes/torch-donut/torch-donut-kurasu-deep): コーヒー19、水200（比率1:10.5）, 88°C, 著者：Kurasu
- [Torch Donut Dripper — 浅煎り](https://gota.cafe/ja/recipes/torch-donut/torch-donut-light): コーヒー14、水230（比率1:16.4）, 95°C, 著者：Kurasu
- [Torch Donut Dripper — 中煎りバランス](https://gota.cafe/ja/recipes/torch-donut/torch-donut-medium): コーヒー15、水210（比率1:14）, 90°C, 著者：Torch
- [Torch Donut Dripper — パルス](https://gota.cafe/ja/recipes/torch-donut/torch-donut-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Torch
- [Torch Donut Dripper — シングルプア](https://gota.cafe/ja/recipes/torch-donut/torch-donut-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Torch
- [Torch Donut Dripper — クラシック](https://gota.cafe/ja/recipes/torch-donut/torch-donut): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Torch

### Torch Mountain Dripper

- [Torch Mountain Dripper](https://gota.cafe/ja/recipes/torch-mountain): リングベッドでよりやさしいフローを実現
- [Torch Mountain Dripper — 浅煎りアジテーション](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-agitation): コーヒー14、水210（比率1:15）, 93°C, 著者：Torch
- [Torch Mountain Dripper — 深煎り](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Torch
- [Torch Mountain Dripper — アイス](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Torch
- [Torch Mountain Dripper — ウェーブフィルター](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-industry): コーヒー15、水250（比率1:16.7）, 92°C, 著者：Industry Beans
- [Torch Mountain Dripper — 浅煎り](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-light): コーヒー14、水210（比率1:15）, 91°C, 著者：Kurasu
- [Torch Mountain Dripper — パルス](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-pulse): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Torch
- [Torch Mountain Dripper — シングルプア](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-single-pour): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Torch
- [Torch Mountain Dripper — スロープア](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-slow): コーヒー14、水220（比率1:15.7）, 90°C, 著者：Torch
- [Torch Mountain Dripper — ラージバッチ](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain-swerl): コーヒー25、水400（比率1:16）, 94°C, 著者：Swerl Coffee
- [Torch Mountain Dripper — クラシック](https://gota.cafe/ja/recipes/torch-mountain/torch-mountain): コーヒー18、水270（比率1:15）, 93°C, 著者：Torch

### Tricolate

- [Tricolate](https://gota.cafe/ja/recipes/tricolate): バイパスなしのシリンダーで濃厚なカップを実現
- [Tricolate — 最大抽出](https://gota.cafe/ja/recipes/tricolate/hedrick-tricolate): コーヒー15、水330（比率1:22）, 100°C, 著者：Lance Hedrick
- [Tricolate — 少量ドーズ](https://gota.cafe/ja/recipes/tricolate/tricolate-ace): コーヒー13、水260（比率1:20）, 100°C, 著者：ACE Coffee Roasters
- [Tricolate — 完全浸漬](https://gota.cafe/ja/recipes/tricolate/tricolate-classic): コーヒー15、水250（比率1:16.7）, 100°C, 著者：Tricolate
- [Tricolate — コンペティション](https://gota.cafe/ja/recipes/tricolate/tricolate-competition): コーヒー15、水250（比率1:16.7）, 95°C, 著者：Tricolate
- [Tricolate — 深煎り](https://gota.cafe/ja/recipes/tricolate/tricolate-dark): コーヒー16、水240（比率1:15）, 88°C, 著者：Tricolate
- [Tricolate — 公式](https://gota.cafe/ja/recipes/tricolate/tricolate-gagne): コーヒー18、水360（比率1:20）, 100°C, 著者：Jonathan Gagné
- [Tricolate — 高抽出](https://gota.cafe/ja/recipes/tricolate/tricolate-high-extraction): コーヒー15、水250（比率1:16.7）, 97°C, 著者：Tricolate
- [Tricolate — アイス](https://gota.cafe/ja/recipes/tricolate/tricolate-iced): コーヒー18、水180（比率1:10）, 96°C, 著者：Tricolate
- [Tricolate — 浅煎り](https://gota.cafe/ja/recipes/tricolate/tricolate-light): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Tricolate
- [Tricolate — 2投](https://gota.cafe/ja/recipes/tricolate/tricolate-prima): コーヒー20、水360（比率1:18）, 99°C, 著者：Prima Coffee Equipment
- [Tricolate — 3回プレウェット](https://gota.cafe/ja/recipes/tricolate/tricolate-rao): コーヒー20、水400（比率1:20）, 100°C, 著者：Scott Rao

### UFO Dripper

- [UFO Dripper](https://gota.cafe/ja/recipes/ufo): コニカルのクリアさとフラットベッドの寛容さを併せ持つ80°コーン
- [UFO Dripper — USBrC Qualifiers](https://gota.cafe/ja/recipes/ufo/ufo-chay-qualifiers): コーヒー16、水250（比率1:15.6）, 92°C, 著者：Kenzie Chay
- [UFO Dripper — デイリーマグ](https://gota.cafe/ja/recipes/ufo/ufo-daily-mug): コーヒー12、水200（比率1:16.7）, 92°C, 著者：Gota Team
- [UFO Dripper — USBrC Nationals](https://gota.cafe/ja/recipes/ufo/ufo-dixon-usbrc): コーヒー16、水250（比率1:15.6）, 93°C, 著者：John Dixon
- [UFO Dripper — WBrC 2024](https://gota.cafe/ja/recipes/ufo/ufo-iidaka-wbrc): コーヒー15、水240（比率1:16）, 92°C, 著者：Wataru Iidaka
- [UFO Dripper — WBrC 2026 優勝](https://gota.cafe/ja/recipes/ufo/ufo-jaafar-wbrc): コーヒー15、水200（比率1:13.3）, 92°C, 著者：Nas Jaafar
- [UFO Dripper — Type A](https://gota.cafe/ja/recipes/ufo/ufo-official-type-a): コーヒー13.5、水200（比率1:14.8）, 92°C, 著者：UFO Coffee Tools
- [UFO Dripper — 公式](https://gota.cafe/ja/recipes/ufo/ufo-official): コーヒー15、水250（比率1:16.7）, 92°C, 著者：UFO Coffee Tools
- [UFO Dripper — 発酵処理](https://gota.cafe/ja/recipes/ufo/ufo-pack-fermented): コーヒー15、水240（比率1:16）, 92°C, 著者：Pack Katisomaskul
- [UFO Dripper — 3投](https://gota.cafe/ja/recipes/ufo/ufo-pack-three-pours): コーヒー15、水240（比率1:16）, 92°C, 著者：Pack Katisomaskul
- [UFO Dripper — Switch ハイ](https://gota.cafe/ja/recipes/ufo/ufo-switch-high): コーヒー12、水200（比率1:16.7）, 92°C, 著者：UFO Coffee Tools
- [UFO Dripper — Switch マイルド](https://gota.cafe/ja/recipes/ufo/ufo-switch-mild): コーヒー12、水200（比率1:16.7）, 92°C, 著者：UFO Coffee Tools

### V60 01

- [V60 01](https://gota.cafe/ja/recipes/v60-01): 明るく輪郭のあるカップを生む、クラシックな円錐
- [V60 01 — 粗挽き・ゆっくり抽出](https://gota.cafe/ja/recipes/v60-01/aoma-v60): コーヒー13、水208（比率1:16）, 92°C, 著者：aoma coffee
- [V60 01 — 1 · 3 · 9](https://gota.cafe/ja/recipes/v60-01/doha-1-3-9): コーヒー15、水210（比率1:14）, 92°C, 著者：Doha Coffee
- [V60 01 — 1 · 5 · 5](https://gota.cafe/ja/recipes/v60-01/doha-1-5-5): コーヒー15、水180（比率1:12）, 92°C, 著者：Doha Coffee
- [V60 01 — 京都](https://gota.cafe/ja/recipes/v60-01/kurasu-v60): コーヒー13、水200（比率1:15.4）, 91°C, 著者：Kurasu
- [V60 01 — 細挽き螺旋注ぎ](https://gota.cafe/ja/recipes/v60-01/perger-v60): コーヒー12、水200（比率1:16.7）, 97°C, 著者：Matt Perger
- [V60 01 — 濃縮](https://gota.cafe/ja/recipes/v60-01/v60-01-concentrate): コーヒー15、水150（比率1:10）, 95°C, 著者：Heart Coffee Roasters
- [V60 01 — 深煎り](https://gota.cafe/ja/recipes/v60-01/v60-01-dark): コーヒー12、水180（比率1:15）, 88°C, 著者：Hario
- [V60 01 — 小刻みな4投](https://gota.cafe/ja/recipes/v60-01/v60-01-hoffmann): コーヒー15、水250（比率1:16.7）, 100°C, 著者：James Hoffmann
- [V60 01 — 日本式アイス](https://gota.cafe/ja/recipes/v60-01/v60-01-iced): コーヒー15、水150（比率1:10）, 100°C, 著者：Hario
- [V60 01 — 喫茶店スタイル](https://gota.cafe/ja/recipes/v60-01/v60-01-japanese): コーヒー20、水300（比率1:15）, 93°C, 著者：Hario
- [V60 01 — 4:6](https://gota.cafe/ja/recipes/v60-01/v60-01-kasuya): コーヒー20、水300（比率1:15）, 93°C, 著者：Tetsu Kasuya
- [V60 01 — シングルオリジン](https://gota.cafe/ja/recipes/v60-01/v60-01-single-origin): コーヒー12、水200（比率1:16.7）, 96°C, 著者：Hario
- [V60 01 — シングルカップ](https://gota.cafe/ja/recipes/v60-01/v60-01-single): コーヒー12、水200（比率1:16.7）, 95°C, 著者：Hario

### V60 02

- [V60 02](https://gota.cafe/ja/recipes/v60-02): 明るく輪郭のあるカップを生む、クラシックな円錐
- [V60 02 — 固定希釈](https://gota.cafe/ja/recipes/v60-02/andser-japanese-iced): コーヒー16、水150（比率1:9.4）, 91.5°C, 著者：Andrew & Serena
- [V60 02 — 5投均等注ぎ](https://gota.cafe/ja/recipes/v60-02/battefeld-v60): コーヒー20、水300（比率1:15）, 93°C, 著者：Nicole Battefeld-Montgomery
- [V60 02 — シングル円形注ぎ](https://gota.cafe/ja/recipes/v60-02/blue-bottle-v60): コーヒー21、水350（比率1:16.7）, 96°C, 著者：Blue Bottle Coffee
- [V60 02 — 連続螺旋注ぎ](https://gota.cafe/ja/recipes/v60-02/counter-culture-v60): コーヒー15、水250（比率1:16.7）, 93°C, 著者：Counter Culture Coffee
- [V60 02 — 1 · 3 · 9](https://gota.cafe/ja/recipes/v60-02/doha-1-3-9): コーヒー20、水280（比率1:14）, 92°C, 著者：Doha Coffee
- [V60 02 — 1 · 5 · 5](https://gota.cafe/ja/recipes/v60-02/doha-1-5-5): コーヒー20、水240（比率1:12）, 92°C, 著者：Doha Coffee
- [V60 02 — Jonathan Gagné](https://gota.cafe/ja/recipes/v60-02/gagne-v60): コーヒー22、水374（比率1:17）, 100°C, 著者：Jonathan Gagné
- [V60 02 — 公式](https://gota.cafe/ja/recipes/v60-02/george-howell-v60): コーヒー26、水390（比率1:15）, 96°C, 著者：George Howell
- [V60 02 — 公式レシピ](https://gota.cafe/ja/recipes/v60-02/hario-official-v60): コーヒー16、水270（比率1:16.9）, 93°C, 著者：Hario
- [V60 02 — 撹拌蒸らし・センター注ぎ](https://gota.cafe/ja/recipes/v60-02/heart-v60): コーヒー22、水360（比率1:16.4）, 95°C, 著者：Heart Coffee Roasters
- [V60 02 — 1-2-1 メソッド](https://gota.cafe/ja/recipes/v60-02/hedrick-121): コーヒー18、水306（比率1:17）, 100°C, 著者：Lance Hedrick
- [V60 02 — デイリー](https://gota.cafe/ja/recipes/v60-02/hedrick-daily): コーヒー15、水250（比率1:16.7）, 100°C, 著者：Lance Hedrick
- [V60 02 — 後から氷](https://gota.cafe/ja/recipes/v60-02/hedrick-flash-brew): コーヒー20、水240（比率1:12）, 95°C, 著者：Lance Hedrick
- [V60 02 — One and Done](https://gota.cafe/ja/recipes/v60-02/hedrick-one-and-done): コーヒー15、水225（比率1:15）, 93°C, 著者：Lance Hedrick
- [V60 02 — イージー＆エフェクティブ](https://gota.cafe/ja/recipes/v60-02/hedrick-ultimate-v60): コーヒー20、水340（比率1:17）, 99°C, 著者：Lance Hedrick
- [V60 02 — Ultimate Technique](https://gota.cafe/ja/recipes/v60-02/hoffmann-v60): コーヒー15、水250（比率1:16.7）, 100°C, 著者：James Hoffmann
- [V60 02 — 螺旋パルス](https://gota.cafe/ja/recipes/v60-02/intelligentsia-v60): コーヒー26、水415（比率1:16）, 95°C, 著者：Intelligentsia Coffee
- [V60 02 — 4:6 Method](https://gota.cafe/ja/recipes/v60-02/kasuya-46): コーヒー20、水300（比率1:15）, 92°C, 著者：Tetsu Kasuya
- [V60 02 — マルチプアー](https://gota.cafe/ja/recipes/v60-02/kasuya-multi-pour): コーヒー20、水300（比率1:15）, 96°C, 著者：Tetsu Kasuya
- [V60 02 — 高速抽出](https://gota.cafe/ja/recipes/v60-02/matt-perger-v60): コーヒー12、水200（比率1:16.7）, 97°C, 著者：Matt Perger
- [V60 02 — WBrC 2021](https://gota.cafe/ja/recipes/v60-02/matt-winton-v60): コーヒー20、水300（比率1:15）, 93°C, 著者：Matt Winton
- [V60 02 — 2投撹拌注ぎ](https://gota.cafe/ja/recipes/v60-02/onyx-v60): コーヒー20、水320（比率1:16）, 96°C, 著者：Onyx Coffee Lab
- [V60 02 — Osmotic Flow](https://gota.cafe/ja/recipes/v60-02/osmotic-flow-v60): コーヒー20、水300（比率1:15）, 88°C, 著者：Hario
- [V60 02 — 6投積極注ぎ](https://gota.cafe/ja/recipes/v60-02/patrik-rolf-v60): コーヒー20、水300（比率1:15）, 92°C, 著者：Patrik Rolf
- [V60 02 — 4th Wave アイス](https://gota.cafe/ja/recipes/v60-02/roca-4th-wave-iced): コーヒー20、水180（比率1:9）, 88°C, 著者：ROCA Coffee Roasters
- [V60 02 — Rao Spin](https://gota.cafe/ja/recipes/v60-02/scott-rao-v60): コーヒー20、水340（比率1:17）, 96°C, 著者：Scott Rao
- [V60 02 — 連続ゆっくり注ぎ](https://gota.cafe/ja/recipes/v60-02/stumptown-v60): コーヒー21、水360（比率1:17.1）, 96°C, 著者：Stumptown Coffee Roasters
- [V60 02 — 4 投ジグザグ](https://gota.cafe/ja/recipes/v60-02/tawansunshine23-four-pour): コーヒー25、水300（比率1:12）, 92°C, 著者：Tawans Nui
- [V60 02 — アイスジグザグ](https://gota.cafe/ja/recipes/v60-02/tawansunshine23-iced-zigzag): コーヒー20、水200（比率1:10）, 90°C, 著者：Tawans Nui
- [V60 02 — ジグザグ](https://gota.cafe/ja/recipes/v60-02/tawansunshine23-zigzag): コーヒー20、水200（比率1:10）, 90°C, 著者：Tawans Nui
- [V60 02 — コンペティション スタンダード V60](https://gota.cafe/ja/recipes/v60-02/v60-competition): コーヒー18、水270（比率1:15）, 93°C, 著者：WBrC
- [V60 02 — 深煎り低温 V60](https://gota.cafe/ja/recipes/v60-02/v60-dark-roast-low-temp): コーヒー18、水290（比率1:16.1）, 85°C, 著者：Barista Hustle
- [V60 02 — 深煎り](https://gota.cafe/ja/recipes/v60-02/v60-dark-roast): コーヒー15、水240（比率1:16）, 88°C, 著者：Hario
- [V60 02 — ハイエクストラクション V60](https://gota.cafe/ja/recipes/v60-02/v60-gagne-high-extraction): コーヒー15、水250（比率1:16.7）, 100°C, 著者：Jonathan Gagné
- [V60 02 — 日本式アイス V60](https://gota.cafe/ja/recipes/v60-02/v60-hoffmann-iced): コーヒー25、水250（比率1:10）, 100°C, 著者：James Hoffmann
- [V60 02 — 2人分スターアド](https://gota.cafe/ja/recipes/v60-02/v60-hoffmann-large): コーヒー30、水500（比率1:16.7）, 100°C, 著者：James Hoffmann
- [V60 02 — 日本式アイスコーヒー](https://gota.cafe/ja/recipes/v60-02/v60-iced-japanese): コーヒー20、水180（比率1:9）, 96°C, 著者：Hario
- [V60 02 — ノルディック・ライト](https://gota.cafe/ja/recipes/v60-02/v60-nordic): コーヒー15、水250（比率1:16.7）, 98°C, 著者：Tim Wendelboe
- [V60 02 — 1投](https://gota.cafe/ja/recipes/v60-02/v60-one-pour): コーヒー15、水250（比率1:16.7）, 96°C, 著者：Hario
- [V60 02 — パルス注湯](https://gota.cafe/ja/recipes/v60-02/v60-pulse-pour): コーヒー18、水300（比率1:16.7）, 95°C, 著者：Hario
- [V60 02 — スウィートスポット（初心者向け）](https://gota.cafe/ja/recipes/v60-02/v60-sweet-spot): コーヒー15、水225（比率1:15）, 93°C, 著者：Hario
- [V60 02 — 2カップ](https://gota.cafe/ja/recipes/v60-02/v60-two-cup): コーヒー30、水500（比率1:16.7）, 96°C, 著者：Hario
- [V60 02 — 静かな4投](https://gota.cafe/ja/recipes/v60-02/wendelboe-v60): コーヒー16、水250（比率1:15.6）, 96°C, 著者：Tim Wendelboe

### V60 03

- [V60 03](https://gota.cafe/ja/recipes/v60-03): クリアでクリーンな抽出のクラシックコーン
- [V60 03 — 1 · 3 · 9](https://gota.cafe/ja/recipes/v60-03/doha-1-3-9): コーヒー30、水420（比率1:14）, 92°C, 著者：Doha Coffee
- [V60 03 — 1 · 5 · 5](https://gota.cafe/ja/recipes/v60-03/doha-1-5-5): コーヒー30、水360（比率1:12）, 92°C, 著者：Doha Coffee
- [V60 03 — 大量抽出](https://gota.cafe/ja/recipes/v60-03/v60-03-batch): コーヒー40、水640（比率1:16）, 96°C, 著者：Hario
- [V60 03 — 深煎り](https://gota.cafe/ja/recipes/v60-03/v60-03-dark): コーヒー28、水420（比率1:15）, 88°C, 著者：Hario
- [V60 03 — Kasuya 4:6 大量抽出](https://gota.cafe/ja/recipes/v60-03/v60-03-four-six): コーヒー40、水600（比率1:15）, 92°C, 著者：Hario
- [V60 03 — Ultimate Technique](https://gota.cafe/ja/recipes/v60-03/v60-03-hoffmann): コーヒー30、水500（比率1:16.7）, 95°C, 著者：James Hoffmann
- [V60 03 — アイスバッチ](https://gota.cafe/ja/recipes/v60-03/v60-03-iced): コーヒー40、水400（比率1:10）, 100°C, 著者：Hario
- [V60 03 — Kasuya 4:6](https://gota.cafe/ja/recipes/v60-03/v60-03-kasuya-46): コーヒー30、水450（比率1:15）, 95°C, 著者：Tetsu Kasuya
- [V60 03 — 4:6](https://gota.cafe/ja/recipes/v60-03/v60-03-kasuya): コーヒー30、水450（比率1:15）, 93°C, 著者：Tetsu Kasuya
- [V60 03 — パーティー](https://gota.cafe/ja/recipes/v60-03/v60-03-party): コーヒー50、水800（比率1:16）, 96°C, 著者：Hario
- [V60 03 — 高撹拌](https://gota.cafe/ja/recipes/v60-03/v60-03-sample): コーヒー30、水500（比率1:16.7）, 100°C, 著者：Sample Coffee
- [V60 03 — 1投](https://gota.cafe/ja/recipes/v60-03/v60-03-single-pour): コーヒー30、水500（比率1:16.7）, 93°C, 著者：Hario

### ハリオ V60 NEO 01

- [ハリオ V60 NEO 01](https://gota.cafe/ja/recipes/v60-neo-01): 72本のリブで速くクリーンな V60
- [ハリオ V60 NEO 01 — ファストフロー](https://gota.cafe/ja/recipes/v60-neo-01/kawano-fast-flow): コーヒー14、水235（比率1:16.8）, 90°C, 著者：Kawano Yuma

### ハリオ V60 NEO 02

- [ハリオ V60 NEO 02](https://gota.cafe/ja/recipes/v60-neo-02): 72本のリブで速くクリーンな V60
- [ハリオ V60 NEO 02 — 15メソッド](https://gota.cafe/ja/recipes/v60-neo-02/coffee-samurai-15-method): コーヒー15、水225（比率1:15）, 90°C, 著者：Coffee Samurai
- [ハリオ V60 NEO 02 — 深煎り](https://gota.cafe/ja/recipes/v60-neo-02/coffee-samurai-dark): コーヒー15、水165（比率1:11）, 85°C, 著者：Coffee Samurai
- [ハリオ V60 NEO 02 — アロマ・スイッチ](https://gota.cafe/ja/recipes/v60-neo-02/coffee365-aroma): コーヒー16、水225（比率1:14.1）, 94°C, 著者：Coffee 365
- [ハリオ V60 NEO 02 — クラリティ・スイッチ](https://gota.cafe/ja/recipes/v60-neo-02/coffee365-clarity): コーヒー15、水240（比率1:16）, 92°C, 著者：Coffee 365
- [ハリオ V60 NEO 02 — フルイマージョン](https://gota.cafe/ja/recipes/v60-neo-02/coffee365-full-immersion): コーヒー18、水225（比率1:12.5）, 94°C, 著者：Coffee 365
- [ハリオ V60 NEO 02 — インテンシティ・スイッチ](https://gota.cafe/ja/recipes/v60-neo-02/coffee365-intensity): コーヒー16、水240（比率1:15）, 91°C, 著者：Coffee 365
- [ハリオ V60 NEO 02 — スイートネス・スイッチ](https://gota.cafe/ja/recipes/v60-neo-02/coffee365-sweetness): コーヒー18、水280（比率1:15.6）, 91°C, 著者：Coffee 365
- [ハリオ V60 NEO 02 — 混ぜるだけ](https://gota.cafe/ja/recipes/v60-neo-02/hatakeyama-stir-only): コーヒー13、水150（比率1:11.5）, 100°C, 著者：Hatakeyama Daiki
- [ハリオ V60 NEO 02 — フラッシュアイス](https://gota.cafe/ja/recipes/v60-neo-02/jukucy-flash-iced): コーヒー18、水150（比率1:8.3）, 94°C, 著者：Tomoya Tsujii
- [ハリオ V60 NEO 02 — パーコレーション](https://gota.cafe/ja/recipes/v60-neo-02/kurasu-percolation): コーヒー12、水200（比率1:16.7）, 91°C, 著者：Kurasu
- [ハリオ V60 NEO 02 — スイッチ・ハイブリッド](https://gota.cafe/ja/recipes/v60-neo-02/kurasu-switch-hybrid): コーヒー16、水240（比率1:15）, 91°C, 著者：Kurasu
- [ハリオ V60 NEO 02 — デイリー](https://gota.cafe/ja/recipes/v60-neo-02/miknayr-everyday): コーヒー14、水210（比率1:15）, 92°C, 著者：miknayr
- [ハリオ V60 NEO 02 — スイッチ・イマージョン](https://gota.cafe/ja/recipes/v60-neo-02/miknayr-switch-immersion): コーヒー14、水210（比率1:15）, 92°C, 著者：miknayr
- [ハリオ V60 NEO 02 — 2ステージ](https://gota.cafe/ja/recipes/v60-neo-02/quality-life-two-stage): コーヒー15、水240（比率1:16）, 92°C, 著者：Quality Life Coffee
- [ハリオ V60 NEO 02 — WBrC 2026 5位](https://gota.cafe/ja/recipes/v60-neo-02/v60-neo-two-temp-switch): コーヒー14、水200（比率1:14.3）, 95°C, 著者：Ethan Junseong Park
- [ハリオ V60 NEO 02 — 2投式](https://gota.cafe/ja/recipes/v60-neo-02/word-coffee-two-pour): コーヒー15、水225（比率1:15）, 92°C, 著者：The Word Coffee Roasters
- [ハリオ V60 NEO 02 — 固定希釈](https://gota.cafe/ja/recipes/v60-neo-02/andser-japanese-iced): コーヒー16、水150（比率1:9.4）, 91.5°C, 著者：Andrew & Serena
- [ハリオ V60 NEO 02 — 1 · 3 · 9](https://gota.cafe/ja/recipes/v60-neo-02/doha-1-3-9): コーヒー20、水280（比率1:14）, 92°C, 著者：Doha Coffee
- [ハリオ V60 NEO 02 — 1 · 5 · 5](https://gota.cafe/ja/recipes/v60-neo-02/doha-1-5-5): コーヒー20、水240（比率1:12）, 92°C, 著者：Doha Coffee
- [ハリオ V60 NEO 02 — マルチプアー](https://gota.cafe/ja/recipes/v60-neo-02/kasuya-multi-pour): コーヒー20、水300（比率1:15）, 96°C, 著者：Tetsu Kasuya

### Varia FLO

- [Varia FLO](https://gota.cafe/ja/recipes/varia-flo): フロースクリーン式のフラットボトムドリッパー
- [Varia FLO — Everything Coffee](https://gota.cafe/ja/recipes/varia-flo/everything-coffee): コーヒー13、水200（比率1:15.4）, 93°C, 著者：Everything Coffee
- [Varia FLO — Basic Medium](https://gota.cafe/ja/recipes/varia-flo/kurasu-basic): コーヒー13、水200（比率1:15.4）, 93°C, 著者：Kurasu
- [Varia FLO — 公式ホット](https://gota.cafe/ja/recipes/varia-flo/kurasu-official-hot): コーヒー13、水200（比率1:15.4）, 93°C, 著者：Kurasu
- [Varia FLO — 公式アイス](https://gota.cafe/ja/recipes/varia-flo/kurasu-official-iced): コーヒー13、水150（比率1:11.5）, 93°C, 著者：Kurasu

### Walkure Karlsbader

- [Walkure Karlsbader](https://gota.cafe/ja/recipes/walkure): 落ちきりがゆっくりな磁器のクラシック
- [Walkure Karlsbader — クラシック](https://gota.cafe/ja/recipes/walkure/walkure-classic): コーヒー20、水300（比率1:15）, 96°C, 著者：Walküre Porzellan
- [Walkure Karlsbader — 公式](https://gota.cafe/ja/recipes/walkure/walkure-coffeecircle): コーヒー22、水350（比率1:15.9）, 96°C, 著者：Coffee Circle
- [Walkure Karlsbader — 深煎り](https://gota.cafe/ja/recipes/walkure/walkure-dark): コーヒー20、水300（比率1:15）, 88°C, 著者：Walküre Porzellan
- [Walkure Karlsbader — ドイツ伝統式](https://gota.cafe/ja/recipes/walkure/walkure-german): コーヒー22、水350（比率1:15.9）, 94°C, 著者：Walküre Porzellan
- [Walkure Karlsbader — アイス](https://gota.cafe/ja/recipes/walkure/walkure-iced): コーヒー24、水240（比率1:10）, 96°C, 著者：Walküre Porzellan
- [Walkure Karlsbader — ベルリン](https://gota.cafe/ja/recipes/walkure/walkure-kaffeekirsche): コーヒー25、水350（比率1:14）, 95°C, 著者：Kaffeekirsche
- [Walkure Karlsbader — 浅煎り](https://gota.cafe/ja/recipes/walkure/walkure-light): コーヒー18、水300（比率1:16.7）, 96°C, 著者：Walküre Porzellan
- [Walkure Karlsbader — ストロング](https://gota.cafe/ja/recipes/walkure/walkure-strong): コーヒー25、水300（比率1:12）, 96°C, 著者：Walküre Porzellan
- [Walkure Karlsbader — 2投](https://gota.cafe/ja/recipes/walkure/walkure-two-pour): コーヒー20、水300（比率1:15）, 93°C, 著者：Walküre Porzellan
- [Walkure Karlsbader — ミディアムグラインド](https://gota.cafe/ja/recipes/walkure/walkure-voltage): コーヒー21、水360（比率1:17.1）, 96°C, 著者：Voltage Coffee Supply

## Receitas (Português)

### AeroPress

- [AeroPress](https://gota.cafe/pt/receitas/aeropress): Método de imersão rápido e compacto
- [AeroPress — Original](https://gota.cafe/pt/receitas/aeropress/adler-aeropress): 15 de café, 90 de água (proporção 1:6), 80°C, por Alan Adler
- [AeroPress — Bypass](https://gota.cafe/pt/receitas/aeropress/aeropress-bypass): 35 de café, 330 de água (proporção 1:9.4), 96°C, por ACE Coffee Roasters
- [AeroPress — Cold Brew](https://gota.cafe/pt/receitas/aeropress/aeropress-cold-brew): 20 de café, 100 de água (proporção 1:5), 20°C, por AeroPress
- [AeroPress — WAC Style 2024](https://gota.cafe/pt/receitas/aeropress/aeropress-competition-2024): 18 de café, 200 de água (proporção 1:11.1), 92°C, por AeroPress
- [AeroPress — Estilo Espresso](https://gota.cafe/pt/receitas/aeropress/aeropress-espresso-style): 18 de café, 78 de água (proporção 1:4.3), 90°C, por AeroPress
- [AeroPress — Flash Brew Gelado](https://gota.cafe/pt/receitas/aeropress/aeropress-iced-flash): 20 de café, 150 de água (proporção 1:7.5), 99°C, por Alexander Mills
- [AeroPress — Invertida Clássica](https://gota.cafe/pt/receitas/aeropress/aeropress-inverted-classic): 15 de café, 225 de água (proporção 1:15), 93°C, por Gota Team
- [AeroPress — Iced Japonês](https://gota.cafe/pt/receitas/aeropress/aeropress-japanese-iced): 16 de café, 150 de água (proporção 1:9.4), 94°C, por AeroPress
- [AeroPress — Receita Oficial](https://gota.cafe/pt/receitas/aeropress/aeropress-official): 17 de café, 200 de água (proporção 1:11.8), 85°C, por AeroPress
- [AeroPress — Prismo Espresso](https://gota.cafe/pt/receitas/aeropress/aeropress-prismo): 20 de café, 50 de água (proporção 1:2.5), 100°C, por Fellow
- [AeroPress — Leve e Suculento](https://gota.cafe/pt/receitas/aeropress/april-aeropress): 13 de café, 200 de água (proporção 1:15.4), 88°C, por April Coffee Roasters
- [AeroPress — Switch Híbrido](https://gota.cafe/pt/receitas/aeropress/azonan-switch-hybrid): 20 de café, 240 de água (proporção 1:12), 90°C, por Fairul Azonan
- [AeroPress — Infusão Longa](https://gota.cafe/pt/receitas/aeropress/gagne-aeropress): 18 de café, 260 de água (proporção 1:14.4), 100°C, por Jonathan Gagné
- [AeroPress — Pressão Lenta](https://gota.cafe/pt/receitas/aeropress/hedrick-aeropress): 15 de café, 250 de água (proporção 1:16.7), 92°C, por Lance Hedrick
- [AeroPress — Zuppa Lunga de Fábrica](https://gota.cafe/pt/receitas/aeropress/hedrick-stock-zuppa): 15 de café, 150 de água (proporção 1:10), 93°C, por Lance Hedrick
- [AeroPress — Zuppa Lunga](https://gota.cafe/pt/receitas/aeropress/hedrick-zuppa-lunga): 15 de café, 150 de água (proporção 1:10), 95°C, por Lance Hedrick
- [AeroPress — Shot Invertido](https://gota.cafe/pt/receitas/aeropress/hoffmann-aeropress-espresso): 18 de café, 90 de água (proporção 1:5), 100°C, por James Hoffmann
- [AeroPress — Iced](https://gota.cafe/pt/receitas/aeropress/hoffmann-aeropress-iced): 22 de café, 240 de água (proporção 1:10.9), 100°C, por James Hoffmann
- [AeroPress — Ultimate](https://gota.cafe/pt/receitas/aeropress/hoffmann-aeropress): 11 de café, 200 de água (proporção 1:18.2), 100°C, por James Hoffmann
- [AeroPress — Índia 2022](https://gota.cafe/pt/receitas/aeropress/in-2022-sharma): 18 de café, 185 de água (proporção 1:10.3), 85°C, por Pratik Sharma
- [AeroPress — Peneirado](https://gota.cafe/pt/receitas/aeropress/kruve-sifted): 15 de café, 220 de água (proporção 1:14.7), 95°C, por Kruve
- [AeroPress — Pressão Constante](https://gota.cafe/pt/receitas/aeropress/noriko-sunaga-steady-press): 14 de café, 200 de água (proporção 1:14.3), 92°C, por Noriko Sunaga
- [AeroPress — Portugal 2018](https://gota.cafe/pt/receitas/aeropress/pt-2018-muhel): 20 de café, 230 de água (proporção 1:11.5), 81°C, por Kata Muhel
- [AeroPress — Suculento e Cremoso](https://gota.cafe/pt/receitas/aeropress/rueller-aeropress): 15 de café, 230 de água (proporção 1:15.3), 95°C, por Ralf Rüller
- [AeroPress — Suécia 2021](https://gota.cafe/pt/receitas/aeropress/se-2021-hedstrom): 18 de café, 240 de água (proporção 1:13.3), 100°C, por Anders Hedström
- [AeroPress — Vietnamita](https://gota.cafe/pt/receitas/aeropress/shin-vietnamese): 15 de café, 200 de água (proporção 1:13.3), 85°C, por Shin Kaoju
- [AeroPress — Doçura Primeiro](https://gota.cafe/pt/receitas/aeropress/stryzh-sweetness-first): 20 de café, 280 de água (proporção 1:14), 82°C, por Mariia Stryzh
- [AeroPress — WAC 2009 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2009-jensen): 20 de café, 200 de água (proporção 1:10), 100°C, por Alexander Scheen Jensen
- [AeroPress — WAC 2009](https://gota.cafe/pt/receitas/aeropress/wac-2009-jura): 20 de café, 200 de água (proporção 1:10), 75°C, por Łukasz Jura
- [AeroPress — WAC 2009 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2009-kaminsky): 14 de café, 190 de água (proporção 1:13.6), 92°C, por Ben Kaminsky
- [AeroPress — WAC 2010](https://gota.cafe/pt/receitas/aeropress/wac-2010-hagemeister): 20 de café, 230 de água (proporção 1:11.5), 80°C, por Marie Hagemeister
- [AeroPress — WAC 2010 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2010-hasager): 18 de café, 230 de água (proporção 1:12.8), 75°C, por Jeppe Hasager
- [AeroPress — WAC 2010 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2010-verellen): 20 de café, 270 de água (proporção 1:13.5), 82°C, por Jeff Verellen
- [AeroPress — WAC 2011](https://gota.cafe/pt/receitas/aeropress/wac-2011-verellen): 17 de café, 270 de água (proporção 1:15.9), 80°C, por Jeff Verellen
- [AeroPress — WAC 2012](https://gota.cafe/pt/receitas/aeropress/wac-2012-de-buysere): 18 de café, 250 de água (proporção 1:13.9), 85°C, por Charlene de Buysere
- [AeroPress — WAC 2012 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2012-johnsen): 17 de café, 260 de água (proporção 1:15.3), 96°C, por Ingri Margrethe Johnsen
- [AeroPress — WAC 2013 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2013-varady): 12 de café, 200 de água (proporção 1:16.7), 90°C, por Tibor Varady
- [AeroPress — WAC 2014 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2014-karabinos): 19 de café, 215 de água (proporção 1:11.3), 92°C, por Martin Karabinos
- [AeroPress — WAC 2014](https://gota.cafe/pt/receitas/aeropress/wac-2014-sasaki): 16.5 de café, 250 de água (proporção 1:15.2), 78°C, por Shuichi Sasaki
- [AeroPress — WAC 2014 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2014-verellen): 17.5 de café, 270 de água (proporção 1:15.4), 82°C, por Jeff Verellen
- [AeroPress — WAC 2015 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2015-hatch): 18 de café, 260 de água (proporção 1:14.4), 85°C, por Nick Hatch
- [AeroPress — WAC 2015 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2015-ong): 23 de café, 280 de água (proporção 1:12.2), 79°C, por Kaye Joy Ong
- [AeroPress — WAC 2015](https://gota.cafe/pt/receitas/aeropress/wac-2015-zahradnik): 20 de café, 230 de água (proporção 1:11.5), 79°C, por Lukas Zahradnik
- [AeroPress — WAC 2016](https://gota.cafe/pt/receitas/aeropress/wac-2016-kucharczyk): 35 de café, 260 de água (proporção 1:7.4), 81°C, por Filip Kucharczyk
- [AeroPress — WAC 2017](https://gota.cafe/pt/receitas/aeropress/wac-2017-miczka): 35 de café, 150 de água (proporção 1:4.3), 84°C, por Paulina Miczka
- [AeroPress — WAC 2017 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2017-narisawa): 29.5 de café, 245 de água (proporção 1:8.3), 85°C, por Yusuke Narisawa
- [AeroPress — WAC 2017 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2017-park): 30 de café, 300 de água (proporção 1:10), 86°C, por Jeongsu Park
- [AeroPress — WAC 2018](https://gota.cafe/pt/receitas/aeropress/wac-2018-garay): 35 de café, 200 de água (proporção 1:5.7), 85°C, por Carolina Ibarra Garay
- [AeroPress — WAC 2018 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2018-pinchukov): 30 de café, 220 de água (proporção 1:7.3), 80°C, por Evgeni Pinchukov
- [AeroPress — WAC 2018 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2018-xiaobo-zhang): 31 de café, 220 de água (proporção 1:7.1), 80°C, por Xiaobo Zhang
- [AeroPress — WAC 2019 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2019-gagnaire): 30 de café, 255 de água (proporção 1:8.5), 88°C, por Alexis Gagnaire
- [AeroPress — WAC 2019 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2019-khemacheva): 35 de café, 210 de água (proporção 1:6), 94°C, por Benja Khemacheva
- [AeroPress — WAC 2019](https://gota.cafe/pt/receitas/aeropress/wac-2019-van-bunnik): 30 de café, 100 de água (proporção 1:3.3), 92°C, por Wendelien van Bunnik
- [AeroPress — WAC 2021 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2021-mallee): 18 de café, 186 de água (proporção 1:10.3), 93°C, por Maru Mallee
- [AeroPress — WAC 2021](https://gota.cafe/pt/receitas/aeropress/wac-2021-merikanto): 18 de café, 200 de água (proporção 1:11.1), 80°C, por Tuomas Merikanto
- [AeroPress — WAC 2021 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2021-smith): 18 de café, 220 de água (proporção 1:12.2), 88°C, por Brandon Smith
- [AeroPress — WAC 2022 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2022-derutter): 18 de café, 156 de água (proporção 1:8.7), 85°C, por Simon Derutter
- [AeroPress — WAC 2022 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2022-ho): 18 de café, 200 de água (proporção 1:11.1), 84°C, por Jennifer Rui Ping Ho
- [AeroPress — WAC 2022](https://gota.cafe/pt/receitas/aeropress/wac-2022-little): 18 de café, 150 de água (proporção 1:8.3), 90°C, por Jibbi Little
- [AeroPress — WAC 2023 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2023-bulow): 18 de café, 175 de água (proporção 1:9.7), 100°C, por Carlo Graf Bülow
- [AeroPress — WAC 2023 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2023-leon-zhang): 18 de café, 235 de água (proporção 1:13.1), 93°C, por Leon Zhang
- [AeroPress — WAC 2023](https://gota.cafe/pt/receitas/aeropress/wac-2023-wipvasutt): 18 de café, 180 de água (proporção 1:10), 89°C, por Tay Wipvasutt
- [AeroPress — WAC 2024 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2024-mahmoud): 18 de café, 180 de água (proporção 1:10), 80°C, por Jamika Mahmoud
- [AeroPress — WAC 2024 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2024-nugraha): 18 de café, 200 de água (proporção 1:11.1), 95°C, por Sophan Nugraha
- [AeroPress — WAC 2024](https://gota.cafe/pt/receitas/aeropress/wac-2024-stanica): 18 de café, 180 de água (proporção 1:10), 96°C, por George Stanica
- [AeroPress — WAC 2025 Vice-campeão](https://gota.cafe/pt/receitas/aeropress/wac-2025-ahrend): 18 de café, 186 de água (proporção 1:10.3), 88°C, por Jan Ahrend
- [AeroPress — WAC 2025](https://gota.cafe/pt/receitas/aeropress/wac-2025-pop): 18 de café, 170 de água (proporção 1:9.4), 84°C, por Némo Pop
- [AeroPress — WAC 2025 Terceiro lugar](https://gota.cafe/pt/receitas/aeropress/wac-2025-vyas): 16 de café, 220 de água (proporção 1:13.8), 88°C, por Dharun Vyas
- [AeroPress — Forte 1:6](https://gota.cafe/pt/receitas/aeropress/wendelboe-aeropress-strong): 20 de café, 120 de água (proporção 1:6), 100°C, por Tim Wendelboe
- [AeroPress — Agitação Linear](https://gota.cafe/pt/receitas/aeropress/wendelboe-aeropress): 14 de café, 200 de água (proporção 1:14.3), 100°C, por Tim Wendelboe

### AeroPress Go

- [AeroPress Go](https://gota.cafe/pt/receitas/aeropress-go): Método de imersão pronto para viagem
- [AeroPress Go — Go Bypass](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-bypass): 15 de café, 220 de água (proporção 1:14.7), 95°C, por Gota Team
- [AeroPress Go — Concentrado de Campeonato](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-championship): 18 de café, 180 de água (proporção 1:10), 96°C, por George Stanica
- [AeroPress Go — Go Cold Brew](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-cold): 16 de café, 200 de água (proporção 1:12.5), 20°C, por Gota Team
- [AeroPress Go — Go Competition](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-competition): 16 de café, 200 de água (proporção 1:12.5), 92°C, por Gota Team
- [AeroPress Go — Concentrado Hoffmann](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-concentrate): 18 de café, 90 de água (proporção 1:5), 100°C, por James Hoffmann
- [AeroPress Go — Go Torra Escura](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-dark): 14 de café, 200 de água (proporção 1:14.3), 85°C, por Gota Team
- [AeroPress Go — Estilo Espresso de Jung In-sung](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-espresso): 20 de café, 80 de água (proporção 1:4), 90°C, por Jung In-sung
- [AeroPress Go — Iced](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-iced): 18 de café, 120 de água (proporção 1:6.7), 100°C, por AeroPress
- [AeroPress Go — Imersão Torra Clara](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-inverted): 15 de café, 225 de água (proporção 1:15), 96°C, por Gota Team
- [AeroPress Go — Viagem](https://gota.cafe/pt/receitas/aeropress-go/aeropress-go-travel): 15 de café, 200 de água (proporção 1:13.3), 90°C, por Gota Team

### AeroPress XL

- [AeroPress XL](https://gota.cafe/pt/receitas/aeropress-xl): Método de imersão de formato grande
- [AeroPress XL — Batch Brew](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-batch): 40 de café, 600 de água (proporção 1:15), 95°C, por AeroPress
- [AeroPress XL — XL Bypass](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-bypass): 25 de café, 450 de água (proporção 1:18), 95°C, por AeroPress
- [AeroPress XL — Cold Brew](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-cold-brew): 35 de café, 400 de água (proporção 1:11.4), 20°C, por AeroPress
- [AeroPress XL — Estilo Competição](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-competition): 25 de café, 400 de água (proporção 1:16), 95°C, por AeroPress
- [AeroPress XL — Concentrado](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-concentrate): 35 de café, 300 de água (proporção 1:8.6), 95°C, por AeroPress
- [AeroPress XL — XL Torra Escura](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-dark): 28 de café, 420 de água (proporção 1:15), 87°C, por AeroPress
- [AeroPress XL — XL Iced Japonês](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-iced): 30 de café, 250 de água (proporção 1:8.3), 96°C, por AeroPress
- [AeroPress XL — Torra Clara](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-light): 25 de café, 400 de água (proporção 1:16), 96°C, por AeroPress
- [AeroPress XL — Método Padrão](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-standard): 22 de café, 370 de água (proporção 1:16.8), 93°C, por AeroPress
- [AeroPress XL — Padrão Duas Xícaras](https://gota.cafe/pt/receitas/aeropress-xl/aeropress-xl-two-cup): 30 de café, 500 de água (proporção 1:16.7), 85°C, por AeroPress

### April Brewer

- [April Brewer](https://gota.cafe/pt/receitas/april-brewer): Leito plano feito para xícaras doces
- [April Brewer — Clássica](https://gota.cafe/pt/receitas/april-brewer/april-brewer-classic): 15 de café, 250 de água (proporção 1:16.7), 93°C, por April Coffee Roasters
- [April Brewer — Estilo Competição](https://gota.cafe/pt/receitas/april-brewer/april-competition): 15 de café, 255 de água (proporção 1:17), 94°C, por April Coffee Roasters
- [April Brewer — Concentrado](https://gota.cafe/pt/receitas/april-brewer/april-concentrate): 15 de café, 150 de água (proporção 1:10), 95°C, por Project Barista
- [April Brewer — Torra Escura](https://gota.cafe/pt/receitas/april-brewer/april-dark-roast): 18 de café, 270 de água (proporção 1:15), 88°C, por April Coffee Roasters
- [April Brewer — Café Gelado](https://gota.cafe/pt/receitas/april-brewer/april-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por April Coffee Roasters
- [April Brewer — Torra Clara](https://gota.cafe/pt/receitas/april-brewer/april-light-roast): 15 de café, 250 de água (proporção 1:16.7), 100°C, por April Coffee Roasters
- [April Brewer — Despejo Único](https://gota.cafe/pt/receitas/april-brewer/april-single-pour): 12 de café, 200 de água (proporção 1:16.7), 94°C, por April Coffee Roasters
- [April Brewer — Perfil Sustainable](https://gota.cafe/pt/receitas/april-brewer/april-sustainable): 13 de café, 200 de água (proporção 1:15.4), 94°C, por April Coffee Roasters
- [April Brewer — Dois Despejos](https://gota.cafe/pt/receitas/april-brewer/april-two-pour): 16 de café, 260 de água (proporção 1:16.3), 95°C, por April Coffee Roasters
- [April Brewer — WBrC April](https://gota.cafe/pt/receitas/april-brewer/patrik-rolf-april): 12 de café, 200 de água (proporção 1:16.7), 92°C, por Patrik Rolf

### Bee House

- [Bee House](https://gota.cafe/pt/receitas/bee-house): Dripper wedge amigável com drawdown fácil
- [Bee House — Clássico](https://gota.cafe/pt/receitas/bee-house/bee-house-classic): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Gota Team
- [Bee House — Torra Escura](https://gota.cafe/pt/receitas/bee-house/bee-house-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Bee House
- [Bee House — Fácil](https://gota.cafe/pt/receitas/bee-house/bee-house-easy): 17 de café, 270 de água (proporção 1:15.9), 95°C, por Bee House
- [Bee House — Batch](https://gota.cafe/pt/receitas/bee-house/bee-house-hustle): 30 de café, 550 de água (proporção 1:18.3), 96°C, por Hustle Coffee
- [Bee House — Gelado](https://gota.cafe/pt/receitas/bee-house/bee-house-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Bee House
- [Bee House — Pulsos em Espiral](https://gota.cafe/pt/receitas/bee-house/bee-house-messenger): 25 de café, 390 de água (proporção 1:15.6), 94°C, por Messenger Coffee
- [Bee House — Pulsos](https://gota.cafe/pt/receitas/bee-house/bee-house-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Bee House
- [Bee House — Despejo Único](https://gota.cafe/pt/receitas/bee-house/bee-house-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Bee House
- [Bee House — Dois Despejos 1:18](https://gota.cafe/pt/receitas/bee-house/bee-house-stumptown): 21 de café, 380 de água (proporção 1:18.1), 96°C, por Stumptown Coffee Roasters
- [Bee House — Pulsos Rápidos](https://gota.cafe/pt/receitas/bee-house/bee-house-voltage): 25 de café, 400 de água (proporção 1:16), 96°C, por Voltage Coffee Supply

### Weber Bird

- [Weber Bird](https://gota.cafe/pt/receitas/bird): Vácuo de pistão por imersão
- [Weber Bird — Protocolo de Cupping](https://gota.cafe/pt/receitas/bird/andrew-pernicano): 18 de café, 300 de água (proporção 1:16.7), 91°C, por Andrew Pernicano
- [Weber Bird — Imersão Média com Giro](https://gota.cafe/pt/receitas/bird/christian-klatt): 20 de café, 330 de água (proporção 1:16.5), 96°C, por Christian Klatt
- [Weber Bird — Sopa Densa 1:5](https://gota.cafe/pt/receitas/bird/christopher-feran): 18 de café, 90 de água (proporção 1:5), 95°C, por Christopher Feran
- [Weber Bird — Agitação Vertical](https://gota.cafe/pt/receitas/bird/douglas-weber): 25 de café, 350 de água (proporção 1:14), 93°C, por Douglas Weber
- [Weber Bird — Garra a Baixa Temperatura](https://gota.cafe/pt/receitas/bird/joseph-benavides): 15 de café, 225 de água (proporção 1:15), 87°C, por Joseph Benavides
- [Weber Bird — Drawdown Final Lento](https://gota.cafe/pt/receitas/bird/lem-butler): 16 de café, 256 de água (proporção 1:16), 90°C, por Lem Butler
- [Weber Bird — Martin Wölfl](https://gota.cafe/pt/receitas/bird/martin-wolfl): 25 de café, 250 de água (proporção 1:10), 93°C, por Martin Wölfl
- [Weber Bird — Protocolo de Pré-aquecimento](https://gota.cafe/pt/receitas/bird/matthew-jung-quillen): 20 de café, 320 de água (proporção 1:16), 90°C, por Matthew Jung-Quillen
- [Weber Bird — Imersão Longa](https://gota.cafe/pt/receitas/bird/maurizio-leo): 22 de café, 320 de água (proporção 1:14.5), 88°C, por Maurizio Leo
- [Weber Bird — Bloom Estendido](https://gota.cafe/pt/receitas/bird/nicolas-clerc): 18 de café, 270 de água (proporção 1:15), 96°C, por Nicolas Clerc
- [Weber Bird — Cold Brew](https://gota.cafe/pt/receitas/bird/raymond-detweiler-cold): 25 de café, 250 de água (proporção 1:10), 86°C, por Raymond Detweiler
- [Weber Bird — 1:10 com Bypass](https://gota.cafe/pt/receitas/bird/simon-gautherin): 20 de café, 200 de água (proporção 1:10), 90°C, por Simon Gautherin
- [Weber Bird — Sem Giro](https://gota.cafe/pt/receitas/bird/takamasa-miki): 30 de café, 390 de água (proporção 1:13), 97°C, por Takamasa Miki

### Blue Bottle Dripper

- [Blue Bottle Dripper](https://gota.cafe/pt/receitas/blue-bottle): Leito plano calmo com finalização limpa
- [Blue Bottle Dripper — Oficial — Espiral Vai-e-Vem](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-20g): 20 de café, 300 de água (proporção 1:15), 95°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Torra Escura](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-dark): 22 de café, 350 de água (proporção 1:15.9), 90°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Xícara Cheia](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-full): 28 de café, 350 de água (proporção 1:12.5), 95°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Gelado](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-iced): 25 de café, 200 de água (proporção 1:8), 96°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Pour-Over Rápido](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-no-rinse): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Oficial — Proporção Rica](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-official): 23 de café, 350 de água (proporção 1:15.2), 93°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Clássico](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-pourover): 22 de café, 350 de água (proporção 1:15.9), 96°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Xícara Única](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-project-barista): 13 de café, 200 de água (proporção 1:15.4), 95°C, por Project Barista
- [Blue Bottle Dripper — Despejo Único](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-single-pour): 22 de café, 350 de água (proporção 1:15.9), 93°C, por Blue Bottle Coffee
- [Blue Bottle Dripper — Pour-Over Forte](https://gota.cafe/pt/receitas/blue-bottle/blue-bottle-strong): 30 de café, 350 de água (proporção 1:11.7), 95°C, por Blue Bottle Coffee

### Brewista Tornado Duo

- [Brewista Tornado Duo](https://gota.cafe/pt/receitas/brewista-tornado-duo): Cone de vidro de parede dupla com 18 nervuras em espiral de tornado
- [Brewista Tornado Duo — Lote grande](https://gota.cafe/pt/receitas/brewista-tornado-duo/tornado-duo-500ml): 30 de café, 500 de água (proporção 1:16.7), 94°C, por Derek Ku
- [Brewista Tornado Duo — Do Dia](https://gota.cafe/pt/receitas/brewista-tornado-duo/tornado-duo-everyday): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Brewista
- [Brewista Tornado Duo — WBrC 2023 Finalista](https://gota.cafe/pt/receitas/brewista-tornado-duo/tornado-duo-garam-um): 15 de café, 240 de água (proporção 1:16), 92°C, por Garam Um
- [Brewista Tornado Duo — ROCA 4th Wave](https://gota.cafe/pt/receitas/brewista-tornado-duo/tornado-duo-roca-4th-wave): 15 de café, 225 de água (proporção 1:15), 89°C, por ROCA Coffee Roasters

### C70 Ceramic

- [C70 Ceramic](https://gota.cafe/pt/receitas/c70): Cone cerâmico de 70° com estabilidade térmica
- [C70 Ceramic — Torra Clara](https://gota.cafe/pt/receitas/c70/c70-light): 22 de café, 360 de água (proporção 1:16.4), 96°C, por Gota Team
- [C70 Ceramic — Oficial](https://gota.cafe/pt/receitas/c70/c70-official): 22 de café, 350 de água (proporção 1:15.9), 95°C, por Saint Anthony Industries
- [C70 Ceramic — Xícara Única](https://gota.cafe/pt/receitas/c70/c70-single): 15 de café, 240 de água (proporção 1:16), 93°C, por Gota Team

### Cafec Deep 27

- [Cafec Deep 27](https://gota.cafe/pt/receitas/cafec-deep-27): Cone profundo com um drawdown mais estável
- [Cafec Deep 27 — Receita Base](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-cafeshi-base): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Cafeshi
- [Cafec Deep 27 — Bypass](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-cafeshi): 10 de café, 150 de água (proporção 1:15), 92°C, por Cafeshi
- [Cafec Deep 27 — Kasuya 4:6](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-kasuya): 15 de café, 225 de água (proporção 1:15), 88°C, por Tetsu Kasuya
- [Cafec Deep 27 — Oficial](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-official): 12 de café, 150 de água (proporção 1:12.5), 90°C, por CAFEC
- [Cafec Deep 27 — Fluxo Osmótico](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-osmotic): 15 de café, 250 de água (proporção 1:16.7), 90°C, por CAFEC
- [Cafec Deep 27 — Preparo em Pulsos](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-pulse): 10 de café, 170 de água (proporção 1:17), 93°C, por CAFEC
- [Cafec Deep 27 — Despejo Único](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por CAFEC
- [Cafec Deep 27 — Dose Pequena](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-small-dose): 8 de café, 125 de água (proporção 1:15.6), 93°C, por CAFEC
- [Cafec Deep 27 — Padrão](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-standard): 15 de café, 250 de água (proporção 1:16.7), 90°C, por CAFEC
- [Cafec Deep 27 — Preparo com Mexida](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-stir): 10 de café, 170 de água (proporção 1:17), 100°C, por CAFEC
- [Cafec Deep 27 — Três Pulsos](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-three-pulse): 15 de café, 240 de água (proporção 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Deep 27 — Técnica Definitiva](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27-ultimate-technique): 15 de café, 250 de água (proporção 1:16.7), 95°C, por James Hoffmann
- [Cafec Deep 27 — Imersão](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-27): 15 de café, 250 de água (proporção 1:16.7), 93°C, por CAFEC
- [Cafec Deep 27 — Torra Clara](https://gota.cafe/pt/receitas/cafec-deep-27/cafec-deep-light): 13 de café, 210 de água (proporção 1:16.2), 95°C, por CAFEC
- [Cafec Deep 27 — Quatro Despejos 1:16](https://gota.cafe/pt/receitas/cafec-deep-27/hedrick-deep-27-four-pour): 10 de café, 160 de água (proporção 1:16), 95°C, por Lance Hedrick
- [Cafec Deep 27 — Cinco Despejos Microdose](https://gota.cafe/pt/receitas/cafec-deep-27/hedrick-deep-27): 8 de café, 140 de água (proporção 1:17.5), 95°C, por Lance Hedrick

### Cafec Deep 45

- [Cafec Deep 45](https://gota.cafe/pt/receitas/cafec-deep-45): Cone profundo com um drawdown mais estável
- [Cafec Deep 45 — Receita Base](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-cafeshi-base): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Cafeshi
- [Cafec Deep 45 — Torra Escura](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por CAFEC
- [Cafec Deep 45 — Despejo Dinâmico](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-dynamic-pour): 26 de café, 400 de água (proporção 1:15.4), 92°C, por Kurasu
- [Cafec Deep 45 — Gelado](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-iced): 20 de café, 200 de água (proporção 1:10), 96°C, por CAFEC
- [Cafec Deep 45 — Light 4:6](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-kasuya-light): 30 de café, 450 de água (proporção 1:15), 93°C, por Tetsu Kasuya
- [Cafec Deep 45 — Kasuya 4:6](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-kasuya): 30 de café, 450 de água (proporção 1:15), 88°C, por Tetsu Kasuya
- [Cafec Deep 45 — Estilo Kissaten](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-kissaten): 20 de café, 320 de água (proporção 1:16), 88°C, por CAFEC
- [Cafec Deep 45 — Pulso Multi-Xícara](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-multi-cup): 30 de café, 480 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Deep 45 — Fluxo Osmótico](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-osmotic): 25 de café, 400 de água (proporção 1:16), 90°C, por CAFEC
- [Cafec Deep 45 — Despejo Pulsado](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-pulse): 25 de café, 400 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Deep 45 — Despejo Único](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por CAFEC
- [Cafec Deep 45 — Três Pulsos](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-three-pulse): 32 de café, 512 de água (proporção 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Deep 45 — Técnica Definitiva](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45-ultimate-technique): 30 de café, 500 de água (proporção 1:16.7), 96°C, por James Hoffmann
- [Cafec Deep 45 — Preparo Grande](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-45): 25 de café, 400 de água (proporção 1:16), 93°C, por CAFEC
- [Cafec Deep 45 — Intensa](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-bold): 25 de café, 375 de água (proporção 1:15), 90°C, por CAFEC
- [Cafec Deep 45 — Gelado](https://gota.cafe/pt/receitas/cafec-deep-45/cafec-deep-iced): 25 de café, 250 de água (proporção 1:10), 100°C, por CAFEC

### Cafec Deep Pro

- [Cafec Deep Pro](https://gota.cafe/pt/receitas/cafec-deep-pro): Dripper profundo hexagonal de 45 graus, predecessor do Flower Deep 45
- [Cafec Deep Pro — Bold](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-bold): 25 de café, 375 de água (proporção 1:15), 90°C, por CAFEC
- [Cafec Deep Pro — Receita Base](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-cafeshi-base): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Cafeshi
- [Cafec Deep Pro — Center Pour](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-center-pour): 28 de café, 450 de água (proporção 1:16.1), 90°C, por CAFEC
- [Cafec Deep Pro — Clássica](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-classic): 30 de café, 480 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Deep Pro — Torra Escura](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-dark-roast): 16 de café, 240 de água (proporção 1:15), 88°C, por CAFEC
- [Cafec Deep Pro — Dynamic Pour](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-dynamic-pour): 26 de café, 400 de água (proporção 1:15.4), 92°C, por Kurasu
- [Cafec Deep Pro — Japanese Iced](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-iced): 20 de café, 200 de água (proporção 1:10), 96°C, por CAFEC
- [Cafec Deep Pro — Kasuya 4:6](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-kasuya): 30 de café, 450 de água (proporção 1:15), 88°C, por Tetsu Kasuya
- [Cafec Deep Pro — Kissaten Style](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-kissaten): 20 de café, 320 de água (proporção 1:16), 88°C, por CAFEC
- [Cafec Deep Pro — Large Brew](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-large-brew): 25 de café, 400 de água (proporção 1:16), 93°C, por CAFEC
- [Cafec Deep Pro — Multi-Cup Pulse](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-multi-cup-pulse): 30 de café, 480 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Deep Pro — Osmotic Flow](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-osmotic): 30 de café, 480 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Deep Pro — Pulse Pour](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-pulse-pour): 25 de café, 400 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Deep Pro — Single Pour](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por CAFEC
- [Cafec Deep Pro — Three Pulse](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-three-pulse): 30 de café, 480 de água (proporção 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Deep Pro — Ultimate Technique](https://gota.cafe/pt/receitas/cafec-deep-pro/cafec-deep-pro-ultimate-technique): 30 de café, 500 de água (proporção 1:16.7), 96°C, por James Hoffmann

### Cafec Flower Cup 1

- [Cafec Flower Cup 1](https://gota.cafe/pt/receitas/cafec-flower-cup1): Cone com pregas e fluxo de ar aberto
- [Cafec Flower Cup 1 — Receita Base](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-cafeshi-base): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Cafeshi
- [Cafec Flower Cup 1 — Espiral Pausada](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-cafeshi): 15 de café, 250 de água (proporção 1:16.7), 94°C, por Cafeshi
- [Cafec Flower Cup 1 — Bloom Completo](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-cata): 15 de café, 240 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Flower Cup 1 — Clássico](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-classic): 13 de café, 210 de água (proporção 1:16.2), 93°C, por CAFEC
- [Cafec Flower Cup 1 — Estilo Competição](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-competition): 12 de café, 200 de água (proporção 1:16.7), 96°C, por CAFEC
- [Cafec Flower Cup 1 — Torra Escura](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-dark): 12 de café, 180 de água (proporção 1:15), 88°C, por CAFEC
- [Cafec Flower Cup 1 — Quatro Despejos](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-four-pour): 12 de café, 200 de água (proporção 1:16.7), 92°C, por CAFEC
- [Cafec Flower Cup 1 — Alta Extração](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-high-extraction): 15 de café, 250 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [Cafec Flower Cup 1 — Gelado](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-iced): 20 de café, 200 de água (proporção 1:10), 96°C, por CAFEC
- [Cafec Flower Cup 1 — Kasuya 4:6](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-kasuya): 15 de café, 225 de água (proporção 1:15), 88°C, por Tetsu Kasuya
- [Cafec Flower Cup 1 — Torra Clara](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-light): 12 de café, 200 de água (proporção 1:16.7), 93°C, por CAFEC
- [Cafec Flower Cup 1 — Fluxo Osmótico](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-osmotic): 12 de café, 150 de água (proporção 1:12.5), 90°C, por CAFEC
- [Cafec Flower Cup 1 — Base por Porcentagens](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-percentage): 15 de café, 230 de água (proporção 1:15.3), 85°C, por Hatakeyama Daiki
- [Cafec Flower Cup 1 — Despejo Único](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-single-pour): 12 de café, 200 de água (proporção 1:16.7), 93°C, por CAFEC
- [Cafec Flower Cup 1 — Forte 1:15](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-strong-1-15): 12 de café, 180 de água (proporção 1:15), 93°C, por CAFEC
- [Cafec Flower Cup 1 — Método com Giro](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-swirl): 12 de café, 200 de água (proporção 1:16.7), 96°C, por CAFEC
- [Cafec Flower Cup 1 — Dois Despejos](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-two-pour): 12 de café, 200 de água (proporção 1:16.7), 96°C, por Project Barista
- [Cafec Flower Cup 1 — Técnica Definitiva](https://gota.cafe/pt/receitas/cafec-flower-cup1/cafec-flower-cup1-ultimate-technique): 15 de café, 250 de água (proporção 1:16.7), 96°C, por James Hoffmann

### Cafec Flower Cup 4

- [Cafec Flower Cup 4](https://gota.cafe/pt/receitas/cafec-flower-cup4): Cone com pregas e fluxo de ar aberto
- [Cafec Flower Cup 4 — Versátil](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-allround): 20 de café, 320 de água (proporção 1:16), 93°C, por CAFEC
- [Cafec Flower Cup 4 — Receita Base](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-cafeshi-base): 25 de café, 415 de água (proporção 1:16.6), 93°C, por Cafeshi
- [Cafec Flower Cup 4 — Bloom Completo](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-cata): 24 de café, 384 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Flower Cup 4 — Clássico](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-classic): 20 de café, 300 de água (proporção 1:15), 90°C, por CAFEC
- [Cafec Flower Cup 4 — Estilo Competição](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-competition): 20 de café, 320 de água (proporção 1:16), 96°C, por CAFEC
- [Cafec Flower Cup 4 — Despejo Dinâmico](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-dynamic-pour): 26 de café, 400 de água (proporção 1:15.4), 92°C, por Kurasu
- [Cafec Flower Cup 4 — Gelado](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por CAFEC
- [Cafec Flower Cup 4 — 4:6 Claro](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-kasuya-light): 20 de café, 300 de água (proporção 1:15), 93°C, por Tetsu Kasuya
- [Cafec Flower Cup 4 — Kasuya 4:6](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-kasuya): 20 de café, 300 de água (proporção 1:15), 88°C, por Tetsu Kasuya
- [Cafec Flower Cup 4 — Torra Clara](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-light-roast): 22 de café, 352 de água (proporção 1:16), 96°C, por CAFEC
- [Cafec Flower Cup 4 — Fluxo Osmótico](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-osmotic): 24 de café, 400 de água (proporção 1:16.7), 90°C, por CAFEC
- [Cafec Flower Cup 4 — Despejo Único](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por CAFEC
- [Cafec Flower Cup 4 — Três Despejos](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-three-pour): 20 de café, 300 de água (proporção 1:15), 93°C, por CAFEC
- [Cafec Flower Cup 4 — Três Pulsos](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-three-pulse): 22 de café, 352 de água (proporção 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Flower Cup 4 — Duas Xícaras](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-two-cup): 24 de café, 400 de água (proporção 1:16.7), 94°C, por CAFEC
- [Cafec Flower Cup 4 — Técnica Definitiva](https://gota.cafe/pt/receitas/cafec-flower-cup4/cafec-flower-cup4-ultimate-technique): 30 de café, 500 de água (proporção 1:16.7), 96°C, por James Hoffmann

### Cafec Flower Oval 101

- [Cafec Flower Oval 101](https://gota.cafe/pt/receitas/cafec-flower-oval-101): Trapezoidal com nervuras de flor (1-2 xícaras)
- [Cafec Flower Oval 101 — Receita Base](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-cafeshi-base): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Cafeshi
- [Cafec Flower Oval 101 — Clássica](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-classic): 12 de café, 192 de água (proporção 1:16), 94°C, por CAFEC
- [Cafec Flower Oval 101 — Torra Escura](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-dark-roast): 16 de café, 240 de água (proporção 1:15), 88°C, por CAFEC
- [Cafec Flower Oval 101 — Dynamic Pour](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-dynamic-pour): 18 de café, 280 de água (proporção 1:15.6), 92°C, por Kurasu
- [Cafec Flower Oval 101 — Four Pour](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-four-pour): 14 de café, 200 de água (proporção 1:14.3), 91°C, por Kurasu
- [Cafec Flower Oval 101 — Iced](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-iced): 16 de café, 150 de água (proporção 1:9.4), 91°C, por Kurasu
- [Cafec Flower Oval 101 — Japanese Iced](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-japanese-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por CAFEC
- [Cafec Flower Oval 101 — Light 4:6](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-kasuya-light): 12 de café, 180 de água (proporção 1:15), 93°C, por Tetsu Kasuya
- [Cafec Flower Oval 101 — Kasuya 4:6](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-kasuya): 15 de café, 225 de água (proporção 1:15), 88°C, por Tetsu Kasuya
- [Cafec Flower Oval 101 — Torra Clara](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-light-roast): 12 de café, 200 de água (proporção 1:16.7), 96°C, por CAFEC
- [Cafec Flower Oval 101 — Osmotic Flow](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-osmotic): 12 de café, 200 de água (proporção 1:16.7), 92°C, por CAFEC
- [Cafec Flower Oval 101 — Oval Swirl](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-oval-swirl): 15 de café, 240 de água (proporção 1:16), 87°C, por CAFEC
- [Cafec Flower Oval 101 — Single Pour](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-single-pour): 12 de café, 200 de água (proporção 1:16.7), 92°C, por CAFEC
- [Cafec Flower Oval 101 — Strong 1:14](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-strong-1-14): 14 de café, 196 de água (proporção 1:14), 92°C, por CAFEC
- [Cafec Flower Oval 101 — Three Pulse](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-three-pulse): 15 de café, 240 de água (proporção 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Flower Oval 101 — Ultimate Technique](https://gota.cafe/pt/receitas/cafec-flower-oval-101/cafec-flower-oval-101-ultimate-technique): 15 de café, 250 de água (proporção 1:16.7), 96°C, por James Hoffmann

### Cafec Flower Oval 102

- [Cafec Flower Oval 102](https://gota.cafe/pt/receitas/cafec-flower-oval-102): Trapezoidal com nervuras de flor (2-4 xícaras)
- [Cafec Flower Oval 102 — Receita Base](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-cafeshi-base): 22 de café, 365 de água (proporção 1:16.6), 93°C, por Cafeshi
- [Cafec Flower Oval 102 — Clássica 1:16](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-classic-1-16): 25 de café, 400 de água (proporção 1:16), 92°C, por CAFEC
- [Cafec Flower Oval 102 — Clássica](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-classic): 24 de café, 384 de água (proporção 1:16), 94°C, por CAFEC
- [Cafec Flower Oval 102 — Torra Escura](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-dark-roast): 28 de café, 400 de água (proporção 1:14.3), 87°C, por CAFEC
- [Cafec Flower Oval 102 — Dynamic Pour](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-dynamic-pour): 26 de café, 400 de água (proporção 1:15.4), 92°C, por Kurasu
- [Cafec Flower Oval 102 — Extração Alta](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-high-extraction): 25 de café, 425 de água (proporção 1:17), 96°C, por CAFEC
- [Cafec Flower Oval 102 — Japanese Iced](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-iced): 26 de café, 240 de água (proporção 1:9.2), 91°C, por Kurasu
- [Cafec Flower Oval 102 — Kasuya 4:6](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-kasuya): 20 de café, 300 de água (proporção 1:15), 88°C, por Tetsu Kasuya
- [Cafec Flower Oval 102 — Kissaten Style](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-kissaten): 30 de café, 300 de água (proporção 1:10), 80°C, por CAFEC
- [Cafec Flower Oval 102 — Torra Clara](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-light-roast): 22 de café, 360 de água (proporção 1:16.4), 96°C, por CAFEC
- [Cafec Flower Oval 102 — Osmotic Flow](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-osmotic): 24 de café, 400 de água (proporção 1:16.7), 92°C, por CAFEC
- [Cafec Flower Oval 102 — Oval Swirl](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-oval-swirl): 24 de café, 384 de água (proporção 1:16), 87°C, por CAFEC
- [Cafec Flower Oval 102 — Despejo Único](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-single-pour): 24 de café, 400 de água (proporção 1:16.7), 92°C, por CAFEC
- [Cafec Flower Oval 102 — Três Despejos](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-three-pour): 20 de café, 300 de água (proporção 1:15), 93°C, por CAFEC
- [Cafec Flower Oval 102 — Three Pulse](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-three-pulse): 25 de café, 400 de água (proporção 1:16), 95°C, por Onyx Coffee Lab
- [Cafec Flower Oval 102 — Ultimate Technique](https://gota.cafe/pt/receitas/cafec-flower-oval-102/cafec-flower-oval-102-ultimate-technique): 30 de café, 500 de água (proporção 1:16.7), 96°C, por James Hoffmann

### Chemex 10-cup

- [Chemex 10-cup](https://gota.cafe/pt/receitas/chemex-10): Coador de jarra elegante com clareza limpa
- [Chemex 10-cup — Preparo em Lote](https://gota.cafe/pt/receitas/chemex-10/chemex-10-batch): 62 de café, 1000 de água (proporção 1:16.1), 96°C, por Chemex
- [Chemex 10-cup — Concentrado 10-cup](https://gota.cafe/pt/receitas/chemex-10/chemex-10-concentrate): 70 de café, 700 de água (proporção 1:10), 95°C, por Chemex
- [Chemex 10-cup — Moagem Fina](https://gota.cafe/pt/receitas/chemex-10/chemex-10-counter-culture): 50 de café, 800 de água (proporção 1:16), 96°C, por Counter Culture Coffee
- [Chemex 10-cup — Torra Escura Baixa Temperatura](https://gota.cafe/pt/receitas/chemex-10/chemex-10-dark-roast): 56 de café, 840 de água (proporção 1:15), 90°C, por Chemex
- [Chemex 10-cup — Quatro Despejos](https://gota.cafe/pt/receitas/chemex-10/chemex-10-four-pour): 65 de café, 875 de água (proporção 1:13.5), 98°C, por Clarity Coffee
- [Chemex 10-cup — Oficial](https://gota.cafe/pt/receitas/chemex-10/chemex-10-hoffmann): 55 de café, 900 de água (proporção 1:16.4), 100°C, por James Hoffmann
- [Chemex 10-cup — Gelado 10-cup](https://gota.cafe/pt/receitas/chemex-10/chemex-10-iced): 60 de café, 650 de água (proporção 1:10.8), 96°C, por Chemex
- [Chemex 10-cup — Nórdico Claro 10-cup](https://gota.cafe/pt/receitas/chemex-10/chemex-10-nordic): 48 de café, 800 de água (proporção 1:16.7), 97°C, por Chemex
- [Chemex 10-cup — Preparo de Festa 10-cup](https://gota.cafe/pt/receitas/chemex-10/chemex-10-party): 65 de café, 1050 de água (proporção 1:16.2), 96°C, por Chemex
- [Chemex 10-cup — Pulso Lento](https://gota.cafe/pt/receitas/chemex-10/chemex-10-slow-pulse): 50 de café, 850 de água (proporção 1:17), 96°C, por Chemex

### Chemex 3-cup

- [Chemex 3-cup](https://gota.cafe/pt/receitas/chemex-3): Coador de jarra elegante com clareza limpa
- [Chemex 3-cup — Despejo em Espiral](https://gota.cafe/pt/receitas/chemex-3/blue-bottle-chemex-3): 25 de café, 400 de água (proporção 1:16), 96°C, por Blue Bottle Coffee
- [Chemex 3-cup — Concentrado 3-cup](https://gota.cafe/pt/receitas/chemex-3/chemex-3-concentrate): 22 de café, 220 de água (proporção 1:10), 95°C, por Chemex
- [Chemex 3-cup — Torra Escura Suave](https://gota.cafe/pt/receitas/chemex-3/chemex-3-dark-roast): 18 de café, 270 de água (proporção 1:15), 90°C, por Chemex
- [Chemex 3-cup — Oficial](https://gota.cafe/pt/receitas/chemex-3/chemex-3-hoffmann): 15 de café, 250 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [Chemex 3-cup — Flash Iced](https://gota.cafe/pt/receitas/chemex-3/chemex-3-iced): 20 de café, 200 de água (proporção 1:10), 96°C, por Chemex
- [Chemex 3-cup — Torra Clara 3-cup](https://gota.cafe/pt/receitas/chemex-3/chemex-3-light-roast): 22 de café, 350 de água (proporção 1:15.9), 97°C, por Chemex
- [Chemex 3-cup — Café da Manhã](https://gota.cafe/pt/receitas/chemex-3/chemex-3-morning): 20 de café, 320 de água (proporção 1:16), 96°C, por Chemex
- [Chemex 3-cup — Nórdico Claro 3-cup](https://gota.cafe/pt/receitas/chemex-3/chemex-3-nordic): 15 de café, 250 de água (proporção 1:16.7), 97°C, por Chemex
- [Chemex 3-cup — Despejo em Pulsos](https://gota.cafe/pt/receitas/chemex-3/chemex-3-pulse): 26 de café, 400 de água (proporção 1:15.4), 96°C, por Chemex
- [Chemex 3-cup — Despejo Único](https://gota.cafe/pt/receitas/chemex-3/chemex-3-single-pour): 18 de café, 280 de água (proporção 1:15.6), 96°C, por Chemex

### Chemex 6-cup

- [Chemex 6-cup](https://gota.cafe/pt/receitas/chemex-6): Coador de jarra elegante com clareza limpa
- [Chemex 6-cup — Concentrado 6-cup](https://gota.cafe/pt/receitas/chemex-6/chemex-6-concentrate): 55 de café, 500 de água (proporção 1:9.1), 96°C, por Chemex
- [Chemex 6-cup — Torra Clara 6-cup](https://gota.cafe/pt/receitas/chemex-6/chemex-6-light-roast): 40 de café, 650 de água (proporção 1:16.3), 97°C, por Chemex
- [Chemex 6-cup — Clássica](https://gota.cafe/pt/receitas/chemex-6/chemex-clasica): 30 de café, 500 de água (proporção 1:16.7), 96°C, por Chemex
- [Chemex 6-cup — Concentrado de Café](https://gota.cafe/pt/receitas/chemex-6/chemex-concentrate): 42 de café, 420 de água (proporção 1:10), 96°C, por Chemex
- [Chemex 6-cup — Torra Escura](https://gota.cafe/pt/receitas/chemex-6/chemex-dark-roast): 28 de café, 475 de água (proporção 1:17), 90°C, por Chemex
- [Chemex 6-cup — Café Gelado](https://gota.cafe/pt/receitas/chemex-6/chemex-iced): 35 de café, 350 de água (proporção 1:10), 96°C, por Chemex
- [Chemex 6-cup — Despejo em Pulsos](https://gota.cafe/pt/receitas/chemex-6/chemex-pulse): 32 de café, 512 de água (proporção 1:16), 95°C, por Chemex
- [Chemex 6-cup — Pulsos Cronometrados](https://gota.cafe/pt/receitas/chemex-6/counter-culture-chemex): 45 de café, 750 de água (proporção 1:16.7), 93°C, por Counter Culture Coffee
- [Chemex 6-cup — Três Despejos no Centro](https://gota.cafe/pt/receitas/chemex-6/george-howell-chemex): 48 de café, 780 de água (proporção 1:16.3), 96°C, por George Howell
- [Chemex 6-cup — Dois Hacks](https://gota.cafe/pt/receitas/chemex-6/hedrick-chemex): 40 de café, 650 de água (proporção 1:16.3), 100°C, por Lance Hedrick
- [Chemex 6-cup — Adaptação V60](https://gota.cafe/pt/receitas/chemex-6/hoffmann-chemex): 30 de café, 500 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [Chemex 6-cup — Bloom Cavado com Colher](https://gota.cafe/pt/receitas/chemex-6/rao-chemex): 30 de café, 510 de água (proporção 1:17), 97°C, por Scott Rao
- [Chemex 6-cup — Despejo Oscilante](https://gota.cafe/pt/receitas/chemex-6/stumptown-chemex): 42 de café, 700 de água (proporção 1:16.7), 96°C, por Stumptown Coffee Roasters

### Chemex 8-cup

- [Chemex 8-cup](https://gota.cafe/pt/receitas/chemex-8): Coador de jarra elegante com clareza limpa
- [Chemex 8-cup — Lote Grande](https://gota.cafe/pt/receitas/chemex-8/chemex-8-batch): 53 de café, 800 de água (proporção 1:15.1), 96°C, por Chemex
- [Chemex 8-cup — Preparo Concentrado](https://gota.cafe/pt/receitas/chemex-8/chemex-8-concentrate): 50 de café, 500 de água (proporção 1:10), 95°C, por Chemex
- [Chemex 8-cup — Torra Escura Equilibrada](https://gota.cafe/pt/receitas/chemex-8/chemex-8-dark-roast): 42 de café, 640 de água (proporção 1:15.2), 90°C, por Chemex
- [Chemex 8-cup — Quatro Despejos](https://gota.cafe/pt/receitas/chemex-8/chemex-8-four-pour): 45 de café, 700 de água (proporção 1:15.6), 96°C, por Chemex
- [Chemex 8-cup — Dois Despejos](https://gota.cafe/pt/receitas/chemex-8/chemex-8-hoffmann): 40 de café, 640 de água (proporção 1:16), 100°C, por James Hoffmann
- [Chemex 8-cup — Gelado 8-cup](https://gota.cafe/pt/receitas/chemex-8/chemex-8-iced): 50 de café, 530 de água (proporção 1:10.6), 96°C, por Chemex
- [Chemex 8-cup — Extração Nórdica Clara](https://gota.cafe/pt/receitas/chemex-8/chemex-8-nordic): 36 de café, 600 de água (proporção 1:16.7), 97°C, por Chemex
- [Chemex 8-cup — Preparo de Festa](https://gota.cafe/pt/receitas/chemex-8/chemex-8-party): 50 de café, 800 de água (proporção 1:16), 96°C, por Chemex
- [Chemex 8-cup — Moagem Fina](https://gota.cafe/pt/receitas/chemex-8/chemex-8-single-origin): 45 de café, 750 de água (proporção 1:16.7), 93°C, por Counter Culture Coffee
- [Chemex 8-cup — Oficial](https://gota.cafe/pt/receitas/chemex-8/stumptown-chemex-8): 42 de café, 700 de água (proporção 1:16.7), 96°C, por Stumptown Coffee Roasters

### Clever Dripper L

- [Clever Dripper L](https://gota.cafe/pt/receitas/clever-l): Deixe em infusão primeiro, depois libere pelo papel
- [Clever Dripper L — Clássica](https://gota.cafe/pt/receitas/clever-l/clever-classic): 20 de café, 320 de água (proporção 1:16), 96°C, por Clever
- [Clever Dripper L — Grosso 1:15](https://gota.cafe/pt/receitas/clever-l/clever-coarse-1-15): 25 de café, 375 de água (proporção 1:15), 96°C, por Equator Coffees
- [Clever Dripper L — Clever Flash Iced](https://gota.cafe/pt/receitas/clever-l/clever-cold-flash): 28 de café, 300 de água (proporção 1:10.7), 100°C, por Kaldi's Coffee
- [Clever Dripper L — Tempo Ajustável](https://gota.cafe/pt/receitas/clever-l/clever-counter-culture): 25 de café, 400 de água (proporção 1:16), 93°C, por Counter Culture Coffee
- [Clever Dripper L — Oficial](https://gota.cafe/pt/receitas/clever-l/clever-crema): 25 de café, 400 de água (proporção 1:16), 96°C, por Crema Coffee Roasters
- [Clever Dripper L — Clever para Torra Escura](https://gota.cafe/pt/receitas/clever-l/clever-dark-roast): 18 de café, 300 de água (proporção 1:16.7), 88°C, por Kaldi's Coffee
- [Clever Dripper L — Clever Definitiva](https://gota.cafe/pt/receitas/clever-l/clever-hoffmann-ultimate): 15 de café, 250 de água (proporção 1:16.7), 95°C, por James Hoffmann
- [Clever Dripper L — Pó por Cima](https://gota.cafe/pt/receitas/clever-l/clever-hoffmann): 15 de café, 250 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [Clever Dripper L — Café Gelado](https://gota.cafe/pt/receitas/clever-l/clever-iced): 22 de café, 220 de água (proporção 1:10), 96°C, por Clever
- [Clever Dripper L — Torra Clara Estilo Chá](https://gota.cafe/pt/receitas/clever-l/clever-light-roast): 16 de café, 270 de água (proporção 1:16.9), 100°C, por Clever
- [Clever Dripper L — Preparo Rápido](https://gota.cafe/pt/receitas/clever-l/clever-quick): 18 de café, 280 de água (proporção 1:15.6), 96°C, por Clever
- [Clever Dripper L — Preparo Forte](https://gota.cafe/pt/receitas/clever-l/clever-strong): 25 de café, 300 de água (proporção 1:12), 93°C, por Clever
- [Clever Dripper L — Imersão Longa 1:18](https://gota.cafe/pt/receitas/clever-l/george-howell-clever): 15 de café, 270 de água (proporção 1:18), 96°C, por George Howell

### Clever Dripper S

- [Clever Dripper S](https://gota.cafe/pt/receitas/clever-s): Deixe em infusão primeiro, depois libere pelo papel
- [Clever Dripper S — Sauna](https://gota.cafe/pt/receitas/clever-s/clever-s-berg-wu): 16 de café, 240 de água (proporção 1:15), 97°C, por Berg Wu
- [Clever Dripper S — Mexer aos Três](https://gota.cafe/pt/receitas/clever-s/clever-s-cafeshi): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Cafeshi
- [Clever Dripper S — Concentrado S](https://gota.cafe/pt/receitas/clever-s/clever-s-concentrate): 20 de café, 160 de água (proporção 1:8), 95°C, por Clever
- [Clever Dripper S — Tempo Ajustável](https://gota.cafe/pt/receitas/clever-s/clever-s-counter-culture): 15 de café, 240 de água (proporção 1:16), 93°C, por Counter Culture Coffee
- [Clever Dripper S — Oficial](https://gota.cafe/pt/receitas/clever-s/clever-s-crema): 15 de café, 240 de água (proporção 1:16), 96°C, por Crema Coffee Roasters
- [Clever Dripper S — Imersão para Torra Escura S](https://gota.cafe/pt/receitas/clever-s/clever-s-dark-roast): 14 de café, 210 de água (proporção 1:15), 88°C, por Clever
- [Clever Dripper S — Imersão Longa 1:18](https://gota.cafe/pt/receitas/clever-s/clever-s-george-howell): 10 de café, 180 de água (proporção 1:18), 96°C, por George Howell
- [Clever Dripper S — Bloom e Infusão](https://gota.cafe/pt/receitas/clever-s/clever-s-hoffmann): 10 de café, 170 de água (proporção 1:17), 95°C, por James Hoffmann
- [Clever Dripper S — Flash Iced S](https://gota.cafe/pt/receitas/clever-s/clever-s-iced): 18 de café, 180 de água (proporção 1:10), 100°C, por Clever
- [Clever Dripper S — Imersão Japonesa](https://gota.cafe/pt/receitas/clever-s/clever-s-japanese): 14 de café, 230 de água (proporção 1:16.4), 90°C, por Clever
- [Clever Dripper S — Fluxo Osmótico S](https://gota.cafe/pt/receitas/clever-s/clever-s-osmotic): 15 de café, 240 de água (proporção 1:16), 93°C, por Clever
- [Clever Dripper S — Sem Mexer](https://gota.cafe/pt/receitas/clever-s/clever-s-red-poison): 16 de café, 200 de água (proporção 1:12.5), 93°C, por Red Poison
- [Clever Dripper S — Xícara Individual](https://gota.cafe/pt/receitas/clever-s/clever-s-single): 12 de café, 200 de água (proporção 1:16.7), 95°C, por Clever

### Cold Brew

- [Cold Brew](https://gota.cafe/pt/receitas/cold-brew): Infusão longa para uma bebida suave e gelada
- [Cold Brew — Suave 1:17](https://gota.cafe/pt/receitas/cold-brew/cold-brew-cafeshi): 60 de café, 1000 de água (proporção 1:16.7), 20°C, por Cafeshi
- [Cold Brew — Clássico](https://gota.cafe/pt/receitas/cold-brew/cold-brew-classic): 100 de café, 600 de água (proporção 1:6), 4°C, por Specialty Coffee Association
- [Cold Brew — Concentrado 24h](https://gota.cafe/pt/receitas/cold-brew/cold-brew-concentrate): 100 de café, 600 de água (proporção 1:6), 4°C, por Gota Team
- [Cold Brew — Filtron](https://gota.cafe/pt/receitas/cold-brew/cold-brew-filtron): 340 de café, 1600 de água (proporção 1:4.7), 4°C, por Stumptown Coffee Roasters
- [Cold Brew — Kyoto Slow Drip](https://gota.cafe/pt/receitas/cold-brew/cold-brew-kyoto): 50 de café, 625 de água (proporção 1:12.5), 4°C, por Specialty Coffee Association
- [Cold Brew — Milk Punch](https://gota.cafe/pt/receitas/cold-brew/cold-brew-milk-punch): 100 de café, 800 de água (proporção 1:8), 4°C, por Barista Hustle
- [Cold Brew — Concentrado Estilo Nitro](https://gota.cafe/pt/receitas/cold-brew/cold-brew-nitro-style): 80 de café, 600 de água (proporção 1:7.5), 4°C, por Gota Team
- [Cold Brew — Noite na Geladeira](https://gota.cafe/pt/receitas/cold-brew/cold-brew-overnight): 70 de café, 700 de água (proporção 1:10), 4°C, por Blue Bottle Coffee
- [Cold Brew — Rápido 4 Horas](https://gota.cafe/pt/receitas/cold-brew/cold-brew-quick): 60 de café, 500 de água (proporção 1:8.3), 20°C, por Gota Team
- [Cold Brew — Toddy](https://gota.cafe/pt/receitas/cold-brew/cold-brew-toddy): 200 de café, 1600 de água (proporção 1:8), 20°C, por Counter Culture Coffee

### Contour Drip

- [Contour Drip](https://gota.cafe/pt/receitas/contour): Cone de dois materiais — topo cerâmico, base de silicone
- [Contour Drip — WBrC 2026 Terceiro lugar](https://gota.cafe/pt/receitas/contour/contour-sandwich): 16 de café, 215 de água (proporção 1:13.4), 94°C, por Bavis Kwong

### December Dripper

- [December Dripper](https://gota.cafe/pt/receitas/december-dripper): Ajuste o fluxo para moldar a bebida
- [December Dripper — Cinco Pulsos Crescentes](https://gota.cafe/pt/receitas/december-dripper/december-bettr): 20 de café, 300 de água (proporção 1:15), 93°C, por Bettr Coffee
- [December Dripper — Torra Escura](https://gota.cafe/pt/receitas/december-dripper/december-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por December Dripper
- [December Dripper — Imersão Clássica](https://gota.cafe/pt/receitas/december-dripper/december-full-immersion): 18 de café, 270 de água (proporção 1:15), 95°C, por December Dripper
- [December Dripper — Método Híbrido](https://gota.cafe/pt/receitas/december-dripper/december-hybrid): 16 de café, 250 de água (proporção 1:15.6), 95°C, por December Dripper
- [December Dripper — Gelado](https://gota.cafe/pt/receitas/december-dripper/december-iced): 20 de café, 200 de água (proporção 1:10), 96°C, por December Dripper
- [December Dripper — Imersão Rápida](https://gota.cafe/pt/receitas/december-dripper/december-immersion): 15 de café, 250 de água (proporção 1:16.7), 93°C, por December Dripper
- [December Dripper — Batch Grande Stage 3](https://gota.cafe/pt/receitas/december-dripper/december-large-batch): 40 de café, 680 de água (proporção 1:17), 96°C, por December Dripper
- [December Dripper — Torra Clara](https://gota.cafe/pt/receitas/december-dripper/december-light): 15 de café, 250 de água (proporção 1:16.7), 96°C, por December Dripper
- [December Dripper — Pour-Over com Bloom Fechado](https://gota.cafe/pt/receitas/december-dripper/december-pourover): 15 de café, 255 de água (proporção 1:17), 96°C, por December Dripper
- [December Dripper — Despejo Único](https://gota.cafe/pt/receitas/december-dripper/december-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por December Dripper

### DragonFly Tri-Spin

- [DragonFly Tri-Spin](https://gota.cafe/pt/receitas/dragonfly): Fundo plano de porcelana com base de três saídas; base de switch opcional
- [DragonFly Tri-Spin — WBrC 2026 Finalista](https://gota.cafe/pt/receitas/dragonfly/dragonfly-three-essentials): 15 de café, 225 de água (proporção 1:15), 90°C, por Angie Molina

### Espro Bloom

- [Espro Bloom](https://gota.cafe/pt/receitas/espro-bloom): Leito plano calibrado para um bloom equilibrado
- [Espro Bloom — Bloom Torra Escura](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Gota Team
- [Espro Bloom — Bloom Gelado](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Gota Team
- [Espro Bloom — Torra Clara](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-light): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Gota Team
- [Espro Bloom — Bloom Massivo 5:1](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-mall-grab): 18 de café, 300 de água (proporção 1:16.7), 99°C, por Mall Grab Coffee
- [Espro Bloom — Oficial](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-official): 20 de café, 300 de água (proporção 1:15), 95°C, por Espro
- [Espro Bloom — Pour-Over](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-pourover): 18 de café, 300 de água (proporção 1:16.7), 95°C, por Espro
- [Espro Bloom — Moagem Fina](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-prima): 20 de café, 360 de água (proporção 1:18), 100°C, por Prima Coffee Equipment
- [Espro Bloom — Bloom em Pulsos](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Gota Team
- [Espro Bloom — Bloom Despejo Único](https://gota.cafe/pt/receitas/espro-bloom/espro-bloom-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Gota Team

### F70 Flatbottom

- [F70 Flatbottom](https://gota.cafe/pt/receitas/f70): Leito plano tolerante com mais corpo
- [F70 Flatbottom — Torra Escura](https://gota.cafe/pt/receitas/f70/f70-dark): 20 de café, 320 de água (proporção 1:16), 88°C, por Gota Team
- [F70 Flatbottom — Oficial](https://gota.cafe/pt/receitas/f70/f70-official): 20 de café, 320 de água (proporção 1:16), 95°C, por Saint Anthony Industries
- [F70 Flatbottom — Xícara Única](https://gota.cafe/pt/receitas/f70/f70-single): 15 de café, 240 de água (proporção 1:16), 92°C, por Gota Team

### Fellow Stagg X

- [Fellow Stagg X](https://gota.cafe/pt/receitas/fellow-stagg-x): Leito plano compacto com vazão precisa
- [Fellow Stagg X — Official X](https://gota.cafe/pt/receitas/fellow-stagg-x/fellow-official-x): 20 de café, 340 de água (proporção 1:17), 97°C, por Fellow
- [Fellow Stagg X — Estilo Competição](https://gota.cafe/pt/receitas/fellow-stagg-x/fellow-stagg-x-competition): 15 de café, 250 de água (proporção 1:16.7), 94°C, por Fellow
- [Fellow Stagg X — Torra Escura](https://gota.cafe/pt/receitas/fellow-stagg-x/fellow-stagg-x-dark): 26 de café, 400 de água (proporção 1:15.4), 92°C, por Fellow
- [Fellow Stagg X — Clarity](https://gota.cafe/pt/receitas/fellow-stagg-x/stagg-x-clarity): 20 de café, 320 de água (proporção 1:16), 96°C, por Clarity Coffee
- [Fellow Stagg X — Classic](https://gota.cafe/pt/receitas/fellow-stagg-x/stagg-x-classic): 20 de café, 300 de água (proporção 1:15), 96°C, por Fellow
- [Fellow Stagg X — Flash Iced](https://gota.cafe/pt/receitas/fellow-stagg-x/stagg-x-iced): 20 de café, 160 de água (proporção 1:8), 96°C, por Fellow
- [Fellow Stagg X — Rothrock Stagg X](https://gota.cafe/pt/receitas/fellow-stagg-x/stagg-x-light): 22 de café, 350 de água (proporção 1:15.9), 93°C, por Rothrock Coffee
- [Fellow Stagg X — Despejo Pulsado](https://gota.cafe/pt/receitas/fellow-stagg-x/stagg-x-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Gota Team
- [Fellow Stagg X — Despejo Único](https://gota.cafe/pt/receitas/fellow-stagg-x/stagg-x-single-pour): 16 de café, 250 de água (proporção 1:15.6), 95°C, por Fellow
- [Fellow Stagg X — Seis Despejos](https://gota.cafe/pt/receitas/fellow-stagg-x/stagg-x-six-pour): 18 de café, 300 de água (proporção 1:16.7), 95°C, por George Howell

### Fellow Stagg XF

- [Fellow Stagg XF](https://gota.cafe/pt/receitas/fellow-stagg-xf): Leito plano compacto com vazão precisa
- [Fellow Stagg XF — Official XF](https://gota.cafe/pt/receitas/fellow-stagg-xf/fellow-official-xf): 20 de café, 300 de água (proporção 1:15), 96°C, por Fellow
- [Fellow Stagg XF — Torra Escura](https://gota.cafe/pt/receitas/fellow-stagg-xf/fellow-stagg-xf-dark): 18 de café, 270 de água (proporção 1:15), 90°C, por Fellow
- [Fellow Stagg XF — Iced Flash](https://gota.cafe/pt/receitas/fellow-stagg-xf/fellow-stagg-xf-iced): 20 de café, 160 de água (proporção 1:8), 96°C, por Fellow
- [Fellow Stagg XF — 5-Pulse Single Cup](https://gota.cafe/pt/receitas/fellow-stagg-xf/fellow-stagg-xf-pulse): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Fellow
- [Fellow Stagg XF — Pulse](https://gota.cafe/pt/receitas/fellow-stagg-xf/fellow-xf-pulse): 20 de café, 340 de água (proporção 1:17), 97°C, por Fellow
- [Fellow Stagg XF — Clarity](https://gota.cafe/pt/receitas/fellow-stagg-xf/stagg-xf-clarity): 20 de café, 320 de água (proporção 1:16), 96°C, por Fellow
- [Fellow Stagg XF — Fundo Plano](https://gota.cafe/pt/receitas/fellow-stagg-xf/stagg-xf-flat): 20 de café, 320 de água (proporção 1:16), 95°C, por Fellow
- [Fellow Stagg XF — Lote Grande](https://gota.cafe/pt/receitas/fellow-stagg-xf/stagg-xf-large-batch): 30 de café, 500 de água (proporção 1:16.7), 95°C, por Fellow
- [Fellow Stagg XF — 4-Pulse Double Batch](https://gota.cafe/pt/receitas/fellow-stagg-xf/stagg-xf-pulse): 30 de café, 500 de água (proporção 1:16.7), 95°C, por Fellow
- [Fellow Stagg XF — Seis Despejos](https://gota.cafe/pt/receitas/fellow-stagg-xf/stagg-xf-six-pour): 19 de café, 300 de água (proporção 1:15.8), 95°C, por George Howell

### French Press 12 Cup

- [French Press 12 Cup](https://gota.cafe/pt/receitas/french-press-12): Imersão total para um corpo mais encorpado
- [French Press 12 Cup — Bloom and Break](https://gota.cafe/pt/receitas/french-press-12/french-press-12-bloom-break): 65 de café, 1000 de água (proporção 1:15.4), 96°C, por Specialty Coffee Association
- [French Press 12 Cup — Cold Brew Concentrate](https://gota.cafe/pt/receitas/french-press-12/french-press-12-cold-brew-overnight): 150 de café, 1200 de água (proporção 1:8), 20°C, por Specialty Coffee Association
- [French Press 12 Cup — Cold Brew Large Batch](https://gota.cafe/pt/receitas/french-press-12/french-press-12-cold-brew): 150 de café, 900 de água (proporção 1:6), 4°C, por Specialty Coffee Association
- [French Press 12 Cup — Large Cupping-Style French Press](https://gota.cafe/pt/receitas/french-press-12/french-press-12-cupping): 56 de café, 900 de água (proporção 1:16.1), 93°C, por Specialty Coffee Association
- [French Press 12 Cup — Dark Roast Large Batch](https://gota.cafe/pt/receitas/french-press-12/french-press-12-dark-roast): 50 de café, 900 de água (proporção 1:18), 88°C, por Specialty Coffee Association
- [French Press 12 Cup — Flash Iced Batch](https://gota.cafe/pt/receitas/french-press-12/french-press-12-iced): 70 de café, 700 de água (proporção 1:10), 96°C, por Specialty Coffee Association
- [French Press 12 Cup — No-Press Batch](https://gota.cafe/pt/receitas/french-press-12/french-press-hoffmann-large): 56 de café, 900 de água (proporção 1:16.1), 100°C, por James Hoffmann
- [French Press 12 Cup — Large Batch](https://gota.cafe/pt/receitas/french-press-12/french-press-large): 56 de café, 900 de água (proporção 1:16.1), 96°C, por Specialty Coffee Association
- [French Press 12 Cup — Party Batch](https://gota.cafe/pt/receitas/french-press-12/french-press-party): 90 de café, 1400 de água (proporção 1:15.6), 96°C, por Specialty Coffee Association
- [French Press 12 Cup — Continuous Stirring](https://gota.cafe/pt/receitas/french-press-12/intelligentsia-french-press): 56 de café, 900 de água (proporção 1:16.1), 100°C, por Intelligentsia Coffee

### French Press 3 Cup

- [French Press 3 Cup](https://gota.cafe/pt/receitas/french-press-3): Imersão total para um corpo mais encorpado
- [French Press 3 Cup — Six-Minute Steep](https://gota.cafe/pt/receitas/french-press-3/counter-culture-french-press): 28 de café, 500 de água (proporção 1:17.9), 93°C, por Counter Culture Coffee
- [French Press 3 Cup — Bloom and Break](https://gota.cafe/pt/receitas/french-press-3/french-press-3-bloom-break): 20 de café, 300 de água (proporção 1:15), 96°C, por Specialty Coffee Association
- [French Press 3 Cup — Cold Brew Concentrate](https://gota.cafe/pt/receitas/french-press-3/french-press-3-cold-brew): 30 de café, 180 de água (proporção 1:6), 4°C, por Specialty Coffee Association
- [French Press 3 Cup — Hot Concentrate](https://gota.cafe/pt/receitas/french-press-3/french-press-3-concentrate): 35 de café, 300 de água (proporção 1:8.6), 96°C, por Specialty Coffee Association
- [French Press 3 Cup — Cupping-Style French Press](https://gota.cafe/pt/receitas/french-press-3/french-press-3-cupping-style): 18 de café, 300 de água (proporção 1:16.7), 93°C, por Specialty Coffee Association
- [French Press 3 Cup — Dark Roast](https://gota.cafe/pt/receitas/french-press-3/french-press-3-dark-roast): 14 de café, 250 de água (proporção 1:17.9), 88°C, por Specialty Coffee Association
- [French Press 3 Cup — Iced French Press](https://gota.cafe/pt/receitas/french-press-3/french-press-3-iced): 25 de café, 200 de água (proporção 1:8), 96°C, por Specialty Coffee Association
- [French Press 3 Cup — Official](https://gota.cafe/pt/receitas/french-press-3/french-press-hoffmann): 15 de café, 250 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [French Press 3 Cup — Quick Classic](https://gota.cafe/pt/receitas/french-press-3/french-press-quick): 18 de café, 300 de água (proporção 1:16.7), 96°C, por Specialty Coffee Association
- [French Press 3 Cup — Single Cup](https://gota.cafe/pt/receitas/french-press-3/french-press-single): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Specialty Coffee Association
- [French Press 3 Cup — Floating Plunger](https://gota.cafe/pt/receitas/french-press-3/rao-french-press): 15 de café, 270 de água (proporção 1:18), 95°C, por Scott Rao
- [French Press 3 Cup — Two-Stage Fill](https://gota.cafe/pt/receitas/french-press-3/stumptown-french-press): 28 de café, 450 de água (proporção 1:16.1), 96°C, por Stumptown Coffee Roasters

### French Press 8 Cup

- [French Press 8 Cup](https://gota.cafe/pt/receitas/french-press-8): Imersão total para um corpo mais encorpado
- [French Press 8 Cup — Partial Press](https://gota.cafe/pt/receitas/french-press-8/blue-bottle-french-press): 30 de café, 350 de água (proporção 1:11.7), 98°C, por Blue Bottle Coffee
- [French Press 8 Cup — Iced Batch French Press](https://gota.cafe/pt/receitas/french-press-8/french-press-8-iced-batch): 40 de café, 500 de água (proporção 1:12.5), 95°C, por Blue Bottle Coffee
- [French Press 8 Cup — Classic](https://gota.cafe/pt/receitas/french-press-8/french-press-classic): 30 de café, 500 de água (proporção 1:16.7), 96°C, por Specialty Coffee Association
- [French Press 8 Cup — Cold Brew](https://gota.cafe/pt/receitas/french-press-8/french-press-cold-brew): 60 de café, 500 de água (proporção 1:8.3), 4°C, por Specialty Coffee Association
- [French Press 8 Cup — Coffee Concentrate](https://gota.cafe/pt/receitas/french-press-8/french-press-concentrate): 50 de café, 400 de água (proporção 1:8), 96°C, por Specialty Coffee Association
- [French Press 8 Cup — Clean Decant](https://gota.cafe/pt/receitas/french-press-8/french-press-cupping-style): 18 de café, 300 de água (proporção 1:16.7), 96°C, por Barista Hustle
- [French Press 8 Cup — Dark Roast](https://gota.cafe/pt/receitas/french-press-8/french-press-dark): 28 de café, 500 de água (proporção 1:17.9), 90°C, por Specialty Coffee Association
- [French Press 8 Cup — Sem prensar](https://gota.cafe/pt/receitas/french-press-8/hoffmann-french-press): 30 de café, 500 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [French Press 8 Cup — Floating Plunger](https://gota.cafe/pt/receitas/french-press-8/rao-french-press): 30 de café, 540 de água (proporção 1:18), 95°C, por Scott Rao
- [French Press 8 Cup — Cupping Style](https://gota.cafe/pt/receitas/french-press-8/wendelboe-french-press): 35 de café, 500 de água (proporção 1:14.3), 100°C, por Tim Wendelboe

### G70 Vessel

- [G70 Vessel](https://gota.cafe/pt/receitas/g70): Coador-jarra de vidro com coluna de 70°
- [G70 Vessel — Método 4:6](https://gota.cafe/pt/receitas/g70/g70-46-method): 20 de café, 320 de água (proporção 1:16), 92°C, por Gota Team
- [G70 Vessel — Gelado Japonês](https://gota.cafe/pt/receitas/g70/g70-iced): 24 de café, 240 de água (proporção 1:10), 94°C, por Gota Team
- [G70 Vessel — Jarra Cheia](https://gota.cafe/pt/receitas/g70/g70-official): 30 de café, 480 de água (proporção 1:16), 95°C, por Saint Anthony Industries
- [G70 Vessel — Xícara Única](https://gota.cafe/pt/receitas/g70/g70-single): 18 de café, 290 de água (proporção 1:16.1), 93°C, por Gota Team

### Gina

- [Gina](https://gota.cafe/pt/receitas/gina): Controle de fluxo para preparos mais experimentais
- [Gina — Cold Drip Smart](https://gota.cafe/pt/receitas/gina/gina-cold-drip): 20 de café, 300 de água (proporção 1:15), 20°C, por GOAT Story
- [Gina — Competição](https://gota.cafe/pt/receitas/gina/gina-competition): 15 de café, 250 de água (proporção 1:16.7), 95°C, por GOAT Story
- [Gina — Torra Escura](https://gota.cafe/pt/receitas/gina/gina-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por GOAT Story
- [Gina — Vencedora](https://gota.cafe/pt/receitas/gina/gina-fukahori): 17 de café, 220 de água (proporção 1:12.9), 95°C, por Emi Fukahori
- [Gina — Gelado](https://gota.cafe/pt/receitas/gina/gina-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por GOAT Story
- [Gina — Imersão Total](https://gota.cafe/pt/receitas/gina/gina-immersion-full): 18 de café, 270 de água (proporção 1:15), 93°C, por GOAT Story
- [Gina — Imersão](https://gota.cafe/pt/receitas/gina/gina-immersion): 15 de café, 250 de água (proporção 1:16.7), 93°C, por GOAT Story
- [Gina — Torra Clara](https://gota.cafe/pt/receitas/gina/gina-light): 15 de café, 250 de água (proporção 1:16.7), 95°C, por GOAT Story
- [Gina — Pour-Over](https://gota.cafe/pt/receitas/gina/gina-pourover): 15 de café, 225 de água (proporção 1:15), 93°C, por GOAT Story
- [Gina — Smart](https://gota.cafe/pt/receitas/gina/gina-smart): 18 de café, 300 de água (proporção 1:16.7), 95°C, por GOAT Story

### Graycano

- [Graycano](https://gota.cafe/pt/receitas/graycano): Brewer cônico voltado à clareza viva
- [Graycano — Oficial](https://gota.cafe/pt/receitas/graycano/graycano-battefeld): 17 de café, 280 de água (proporção 1:16.5), 94°C, por Nicole Battefeld-Montgomery
- [Graycano — Cinco Despejos de Competição](https://gota.cafe/pt/receitas/graycano/graycano-competition): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Graycano
- [Graycano — Torra Escura](https://gota.cafe/pt/receitas/graycano/graycano-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Basic Barista
- [Graycano — Cone Cinco Despejos](https://gota.cafe/pt/receitas/graycano/graycano-five-pour): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Graycano
- [Graycano — Gelado](https://gota.cafe/pt/receitas/graycano/graycano-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Graycano
- [Graycano — Torra Clara](https://gota.cafe/pt/receitas/graycano/graycano-light): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Graycano
- [Graycano — Pour-Over](https://gota.cafe/pt/receitas/graycano/graycano-pourover): 16 de café, 260 de água (proporção 1:16.3), 96°C, por Graycano
- [Graycano — Despejo em Pulsos](https://gota.cafe/pt/receitas/graycano/graycano-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Graycano
- [Graycano — Despejo Único](https://gota.cafe/pt/receitas/graycano/graycano-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Basic Barista
- [Graycano — Filtro Wave com o Coin](https://gota.cafe/pt/receitas/graycano/graycano-wave-coin): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Graycano

### Hario Alpha 01

- [Hario Alpha 01](https://gota.cafe/pt/receitas/hario-alpha): Cone 01 côncavo para fluxo suave e resistente a entupimentos
- [Hario Alpha 01 — Despejos Iguais](https://gota.cafe/pt/receitas/hario-alpha/equal-pours): 12 de café, 200 de água (proporção 1:16.7), 93°C, por Anamorphic Coffee
- [Hario Alpha 01 — Bloom Longo](https://gota.cafe/pt/receitas/hario-alpha/long-bloom): 15 de café, 210 de água (proporção 1:14), 92°C, por MataCafe
- [Hario Alpha 01 — Com Corpo](https://gota.cafe/pt/receitas/hario-alpha/rikuto-body-first): 13 de café, 200 de água (proporção 1:15.4), 90°C, por Rikuto Tanaka
- [Hario Alpha 01 — Giro Doce](https://gota.cafe/pt/receitas/hario-alpha/sweet-spin): 16 de café, 230 de água (proporção 1:14.4), 90°C, por Tomoya Tsujii
- [Hario Alpha 01 — Dois Despejos](https://gota.cafe/pt/receitas/hario-alpha/two-pour): 12 de café, 210 de água (proporção 1:17.5), 92°C, por MataCafe

### Hario Mugen

- [Hario Mugen](https://gota.cafe/pt/receitas/hario-mugen): Cone de furo único com fluxo fácil
- [Hario Mugen — Torra escura](https://gota.cafe/pt/receitas/hario-mugen/hario-mugen-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Hario
- [Hario Mugen — Iced](https://gota.cafe/pt/receitas/hario-mugen/hario-mugen-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Hario
- [Hario Mugen — Círculos concêntricos](https://gota.cafe/pt/receitas/hario-mugen/hario-mugen-lamill): 17 de café, 225 de água (proporção 1:13.2), 93°C, por Lamill Coffee
- [Hario Mugen — Torra clara](https://gota.cafe/pt/receitas/hario-mugen/hario-mugen-light): 15 de café, 210 de água (proporção 1:14), 95°C, por Hario
- [Hario Mugen — Hario Oficial](https://gota.cafe/pt/receitas/hario-mugen/hario-mugen-official): 25 de café, 300 de água (proporção 1:12), 93°C, por Hario
- [Hario Mugen — Bloom e despejo contínuo](https://gota.cafe/pt/receitas/hario-mugen/hario-mugen-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Hario
- [Hario Mugen — Mugen Gelado](https://gota.cafe/pt/receitas/hario-mugen/mugen-iced): 22 de café, 200 de água (proporção 1:9.1), 100°C, por Hario
- [Hario Mugen — Kasuya Oficial](https://gota.cafe/pt/receitas/hario-mugen/mugen-kasuya-official): 20 de café, 300 de água (proporção 1:15), 93°C, por Tetsu Kasuya
- [Hario Mugen — Forte 1:12](https://gota.cafe/pt/receitas/hario-mugen/mugen-kasuya): 25 de café, 300 de água (proporção 1:12), 93°C, por Tetsu Kasuya
- [Hario Mugen — Despejo único (sem bloom)](https://gota.cafe/pt/receitas/hario-mugen/mugen-single-pour): 20 de café, 300 de água (proporção 1:15), 96°C, por Hario

### Hario Pegasus

- [Hario Pegasus](https://gota.cafe/pt/receitas/hario-pegasus): Dripper trapezoidal clássico para preparos caseiros
- [Hario Pegasus — Torra escura — 3 despejos](https://gota.cafe/pt/receitas/hario-pegasus/hario-pegasus-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Gota Team
- [Hario Pegasus — Iced](https://gota.cafe/pt/receitas/hario-pegasus/hario-pegasus-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Gota Team
- [Hario Pegasus — Torra clara](https://gota.cafe/pt/receitas/hario-pegasus/hario-pegasus-light): 14 de café, 230 de água (proporção 1:16.4), 94°C, por Hario
- [Hario Pegasus — Despejo único](https://gota.cafe/pt/receitas/hario-pegasus/hario-pegasus-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por The Word Coffee
- [Hario Pegasus — Café lavado](https://gota.cafe/pt/receitas/hario-pegasus/hario-pegasus-washed): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Hario
- [Hario Pegasus — Torra escura — despejo único](https://gota.cafe/pt/receitas/hario-pegasus/pegasus-dark-roast): 16 de café, 260 de água (proporção 1:16.3), 88°C, por Gota Team
- [Hario Pegasus — Cinco despejos iguais](https://gota.cafe/pt/receitas/hario-pegasus/pegasus-five-pour): 13 de café, 200 de água (proporção 1:15.4), 92°C, por Hario
- [Hario Pegasus — Oficial](https://gota.cafe/pt/receitas/hario-pegasus/pegasus-official): 16 de café, 250 de água (proporção 1:15.6), 95°C, por Hario
- [Hario Pegasus — Pour-over](https://gota.cafe/pt/receitas/hario-pegasus/pegasus-pourover): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Gota Team

### Hario V60 RAN 01

- [Hario V60 RAN 01](https://gota.cafe/pt/receitas/hario-ran): Cone 01 côncavo para extração estável e com pouco bypass
- [Hario V60 RAN 01 — Anaeróbico](https://gota.cafe/pt/receitas/hario-ran/anaerobic): 16 de café, 240 de água (proporção 1:15), 90°C, por Tomoya Tsujii
- [Hario V60 RAN 01 — Ponto de Partida](https://gota.cafe/pt/receitas/hario-ran/baseline): 16 de café, 240 de água (proporção 1:15), 90°C, por Tomoya Tsujii
- [Hario V60 RAN 01 — Blend](https://gota.cafe/pt/receitas/hario-ran/blend): 16 de café, 230 de água (proporção 1:14.4), 92°C, por Tomoya Tsujii
- [Hario V60 RAN 01 — Torra Clara](https://gota.cafe/pt/receitas/hario-ran/light-roast): 16 de café, 230 de água (proporção 1:14.4), 93°C, por Tomoya Tsujii
- [Hario V60 RAN 01 — Torra Média](https://gota.cafe/pt/receitas/hario-ran/medium-roast): 16 de café, 230 de água (proporção 1:14.4), 87°C, por Tomoya Tsujii

### Hario Suiren

- [Hario Suiren](https://gota.cafe/pt/receitas/hario-suiren): Cone aberto com ranhuras e fluxo arejado
- [Hario Suiren — Brilhante](https://gota.cafe/pt/receitas/hario-suiren/hario-suiren-bright): 30 de café, 420 de água (proporção 1:14), 97°C, por Hario
- [Hario Suiren — Torra escura](https://gota.cafe/pt/receitas/hario-suiren/hario-suiren-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Hario
- [Hario Suiren — Iced](https://gota.cafe/pt/receitas/hario-suiren/hario-suiren-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Hario
- [Hario Suiren — Suave](https://gota.cafe/pt/receitas/hario-suiren/hario-suiren-mellow): 21 de café, 300 de água (proporção 1:14.3), 96°C, por Hario
- [Hario Suiren — Despejo único](https://gota.cafe/pt/receitas/hario-suiren/hario-suiren-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Hario
- [Hario Suiren — Padrão](https://gota.cafe/pt/receitas/hario-suiren/hario-suiren-standard): 20 de café, 300 de água (proporção 1:15), 95°C, por Hario
- [Hario Suiren — Imersão](https://gota.cafe/pt/receitas/hario-suiren/suiren-immersion): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Hario
- [Hario Suiren — Torra clara](https://gota.cafe/pt/receitas/hario-suiren/suiren-light-roast): 15 de café, 250 de água (proporção 1:16.7), 97°C, por Hario
- [Hario Suiren — Oficial](https://gota.cafe/pt/receitas/hario-suiren/suiren-official): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Hario
- [Hario Suiren — Pour-over padrão](https://gota.cafe/pt/receitas/hario-suiren/suiren-pourover): 20 de café, 300 de água (proporção 1:15), 95°C, por Hario

### Hario Switch 02

- [Hario Switch 02](https://gota.cafe/pt/receitas/hario-switch-02): Alterne entre percolação e infusão
- [Hario Switch 02 — The Ice Brew](https://gota.cafe/pt/receitas/hario-switch-02/andser-ice-brew): 20 de café, 240 de água (proporção 1:12), 4°C, por Andrew & Serena
- [Hario Switch 02 — Switch do Ole Bøen](https://gota.cafe/pt/receitas/hario-switch-02/boen-switch): 16 de café, 240 de água (proporção 1:15), 96°C, por Hario
- [Hario Switch 02 — Bloom Fechado](https://gota.cafe/pt/receitas/hario-switch-02/closed-bloom): 12.5 de café, 190 de água (proporção 1:15.2), 92°C, por brewnotes.co
- [Hario Switch 02 — Baixa Temperatura](https://gota.cafe/pt/receitas/hario-switch-02/fukahori-switch): 17 de café, 220 de água (proporção 1:12.9), 80°C, por Emi Fukahori
- [Hario Switch 02 — Iced](https://gota.cafe/pt/receitas/hario-switch-02/hario-switch-02-iced): 20 de café, 180 de água (proporção 1:9), 96°C, por Hario
- [Hario Switch 02 — Gong Fu](https://gota.cafe/pt/receitas/hario-switch-02/hedrick-gong-fu): 15 de café, 250 de água (proporção 1:16.7), 90°C, por Lance Hedrick
- [Hario Switch 02 — Switch do Diabo](https://gota.cafe/pt/receitas/hario-switch-02/kasuya-devil-switch): 20 de café, 280 de água (proporção 1:14), 90°C, por Tetsu Kasuya
- [Hario Switch 02 — Bloom Aberto](https://gota.cafe/pt/receitas/hario-switch-02/open-bloom): 15 de café, 225 de água (proporção 1:15), 92°C, por brewnotes.co
- [Hario Switch 02 — Escoamento em Pulsos](https://gota.cafe/pt/receitas/hario-switch-02/pulse-drawdown): 15 de café, 225 de água (proporção 1:15), 93°C, por brewnotes.co
- [Hario Switch 02 — Concentrado com Bypass](https://gota.cafe/pt/receitas/hario-switch-02/switch-bypass-concentrate): 25 de café, 210 de água (proporção 1:8.4), 81°C, por Torch Brewers Cup
- [Hario Switch 02 — Clássica](https://gota.cafe/pt/receitas/hario-switch-02/switch-classic): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Hario
- [Hario Switch 02 — Estilo Cupping](https://gota.cafe/pt/receitas/hario-switch-02/switch-cupping-style): 15 de café, 250 de água (proporção 1:16.7), 100°C, por Hario
- [Hario Switch 02 — Switch para Torra Escura](https://gota.cafe/pt/receitas/hario-switch-02/switch-dark-roast): 15 de café, 250 de água (proporção 1:16.7), 85°C, por Hario
- [Hario Switch 02 — Método Híbrido](https://gota.cafe/pt/receitas/hario-switch-02/switch-hybrid): 18 de café, 280 de água (proporção 1:15.6), 95°C, por Hario
- [Hario Switch 02 — Switch Iced](https://gota.cafe/pt/receitas/hario-switch-02/switch-iced): 20 de café, 200 de água (proporção 1:10), 98°C, por Hario
- [Hario Switch 02 — Switch para Torra Clara](https://gota.cafe/pt/receitas/hario-switch-02/switch-light-roast): 18 de café, 300 de água (proporção 1:16.7), 99°C, por Hario
- [Hario Switch 02 — Switch Imersão de Despejo Único](https://gota.cafe/pt/receitas/hario-switch-02/switch-one-pour): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Hario
- [Hario Switch 02 — Dupla imersão](https://gota.cafe/pt/receitas/hario-switch-02/wibawa-switch): 15 de café, 220 de água (proporção 1:14.7), 86°C, por Ryan Wibawa

### Hario Switch 03

- [Hario Switch 03](https://gota.cafe/pt/receitas/hario-switch-03): Alterne entre percolação e infusão
- [Hario Switch 03 — Oficial](https://gota.cafe/pt/receitas/hario-switch-03/hario-switch-03-boen): 25 de café, 360 de água (proporção 1:14.4), 96°C, por Ole Kristian Bøen
- [Hario Switch 03 — Switch 03 Competição](https://gota.cafe/pt/receitas/hario-switch-03/hario-switch-03-competition): 28 de café, 450 de água (proporção 1:16.1), 95°C, por Hario
- [Hario Switch 03 — Switch 03 Torra Escura](https://gota.cafe/pt/receitas/hario-switch-03/hario-switch-03-dark): 30 de café, 450 de água (proporção 1:15), 88°C, por Hario
- [Hario Switch 03 — Super Híbrido — Batch Duplo Grosso](https://gota.cafe/pt/receitas/hario-switch-03/hario-switch-03-kasuya): 30 de café, 450 de água (proporção 1:15), 90°C, por Tetsu Kasuya
- [Hario Switch 03 — Switch 03 Osmótico](https://gota.cafe/pt/receitas/hario-switch-03/hario-switch-03-osmotic): 28 de café, 450 de água (proporção 1:16.1), 93°C, por Hario
- [Hario Switch 03 — Infusão Final Fria](https://gota.cafe/pt/receitas/hario-switch-03/hario-switch-03-overlook): 25 de café, 400 de água (proporção 1:16), 93°C, por Overlook Coffee
- [Hario Switch 03 — Switch 03 Despejo Único](https://gota.cafe/pt/receitas/hario-switch-03/hario-switch-03-single-pour): 28 de café, 450 de água (proporção 1:16.1), 93°C, por Hario
- [Hario Switch 03 — Switch 03 Batch Brew](https://gota.cafe/pt/receitas/hario-switch-03/switch-03-batch): 30 de café, 480 de água (proporção 1:16), 95°C, por Hario
- [Hario Switch 03 — Switch 03 Iced](https://gota.cafe/pt/receitas/hario-switch-03/switch-03-iced): 30 de café, 300 de água (proporção 1:10), 100°C, por Hario
- [Hario Switch 03 — Híbrido — Xícara Única 4:6](https://gota.cafe/pt/receitas/hario-switch-03/switch-03-kasuya): 20 de café, 280 de água (proporção 1:14), 93°C, por Tetsu Kasuya

### Hario Woodneck

- [Hario Woodneck](https://gota.cafe/pt/receitas/hario-woodneck): Filtro de pano para uma bebida sedosa
- [Hario Woodneck — Woodneck Competition](https://gota.cafe/pt/receitas/hario-woodneck/hario-woodneck-competition): 20 de café, 300 de água (proporção 1:15), 95°C, por Hario
- [Hario Woodneck — Woodneck Torra Escura](https://gota.cafe/pt/receitas/hario-woodneck/hario-woodneck-dark): 20 de café, 300 de água (proporção 1:15), 88°C, por Hario
- [Hario Woodneck — Woodneck Iced](https://gota.cafe/pt/receitas/hario-woodneck/hario-woodneck-iced): 24 de café, 240 de água (proporção 1:10), 96°C, por Hario
- [Hario Woodneck — Estilo kissaten](https://gota.cafe/pt/receitas/hario-woodneck/hario-woodneck-kissaten): 25 de café, 375 de água (proporção 1:15), 93°C, por Kurasu
- [Hario Woodneck — Kyoto](https://gota.cafe/pt/receitas/hario-woodneck/hario-woodneck-kurasu): 13 de café, 208 de água (proporção 1:16), 92°C, por Kurasu
- [Hario Woodneck — Woodneck Despejo Único](https://gota.cafe/pt/receitas/hario-woodneck/hario-woodneck-single-pour): 20 de café, 300 de água (proporção 1:15), 93°C, por Hario
- [Hario Woodneck — Turntable Kitchen](https://gota.cafe/pt/receitas/hario-woodneck/hario-woodneck-turntable): 28 de café, 330 de água (proporção 1:11.8), 93°C, por Hario
- [Hario Woodneck — Clássica](https://gota.cafe/pt/receitas/hario-woodneck/woodneck-classic): 20 de café, 280 de água (proporção 1:14), 90°C, por Hario
- [Hario Woodneck — Torra clara](https://gota.cafe/pt/receitas/hario-woodneck/woodneck-nel-drip): 13 de café, 208 de água (proporção 1:16), 92°C, por Kurasu
- [Hario Woodneck — Tradicional](https://gota.cafe/pt/receitas/hario-woodneck/woodneck-traditional): 18 de café, 270 de água (proporção 1:15), 90°C, por Hario

### Ibrik / Cezve

- [Ibrik / Cezve](https://gota.cafe/pt/receitas/ibrik): Pequeno bule de calor direto com intensidade de verdade
- [Ibrik / Cezve — Estilo Árabe com Cardamomo](https://gota.cafe/pt/receitas/ibrik/ibrik-arabic): 10 de café, 120 de água (proporção 1:12), 70°C, por Gota Team
- [Ibrik / Cezve — Método Bósnio](https://gota.cafe/pt/receitas/ibrik/ibrik-bosnian): 12 de café, 150 de água (proporção 1:12.5), 100°C, por Gota Team
- [Ibrik / Cezve — Cardamomo](https://gota.cafe/pt/receitas/ibrik/ibrik-cardamom): 10 de café, 100 de água (proporção 1:10), 65°C, por Gota Team
- [Ibrik / Cezve — Turco Clássico](https://gota.cafe/pt/receitas/ibrik/ibrik-classic): 7 de café, 80 de água (proporção 1:11.4), 65°C, por Gota Team
- [Ibrik / Cezve — Ibrik de Competição](https://gota.cafe/pt/receitas/ibrik/ibrik-competition): 7 de café, 120 de água (proporção 1:17.1), 95°C, por European Coffee Trip
- [Ibrik / Cezve — Porção Dupla](https://gota.cafe/pt/receitas/ibrik/ibrik-double): 14 de café, 160 de água (proporção 1:11.4), 65°C, por Gota Team
- [Ibrik / Cezve — Estilo Grego (Sketos)](https://gota.cafe/pt/receitas/ibrik/ibrik-greek): 8 de café, 80 de água (proporção 1:10), 70°C, por Gota Team
- [Ibrik / Cezve — Specialty](https://gota.cafe/pt/receitas/ibrik/ibrik-specialty): 10 de café, 100 de água (proporção 1:10), 65°C, por European Coffee Trip
- [Ibrik / Cezve — Árabe Doce](https://gota.cafe/pt/receitas/ibrik/ibrik-sweet): 7 de café, 70 de água (proporção 1:10), 70°C, por Gota Team
- [Ibrik / Cezve — Café Turco](https://gota.cafe/pt/receitas/ibrik/ibrik-turkish): 7 de café, 65 de água (proporção 1:9.3), 70°C, por Gota Team

### Kalita 101

- [Kalita 101](https://gota.cafe/pt/receitas/kalita-101): Dripper trapezoidal clássico com fluxo suave
- [Kalita 101 — Despejo Clássico](https://gota.cafe/pt/receitas/kalita-101/kalita-101-classic): 12 de café, 200 de água (proporção 1:16.7), 93°C, por Kalita
- [Kalita 101 — Concentrado no 101](https://gota.cafe/pt/receitas/kalita-101/kalita-101-concentrate): 15 de café, 150 de água (proporção 1:10), 95°C, por Kalita
- [Kalita 101 — 101 para Torra Escura](https://gota.cafe/pt/receitas/kalita-101/kalita-101-dark): 12 de café, 180 de água (proporção 1:15), 88°C, por Kalita
- [Kalita 101 — 101 Gelado](https://gota.cafe/pt/receitas/kalita-101/kalita-101-iced): 14 de café, 150 de água (proporção 1:10.7), 96°C, por Kalita
- [Kalita 101 — Estilo Japonês](https://gota.cafe/pt/receitas/kalita-101/kalita-101-japanese): 12 de café, 180 de água (proporção 1:15), 90°C, por Kurasu
- [Kalita 101 — Estilo Kissaten](https://gota.cafe/pt/receitas/kalita-101/kalita-101-kissaten): 14 de café, 180 de água (proporção 1:12.9), 85°C, por Kalita
- [Kalita 101 — Torra Clara](https://gota.cafe/pt/receitas/kalita-101/kalita-101-light): 12 de café, 200 de água (proporção 1:16.7), 96°C, por Kurasu
- [Kalita 101 — Despejo Pulsado no 101](https://gota.cafe/pt/receitas/kalita-101/kalita-101-pulse): 12 de café, 200 de água (proporção 1:16.7), 93°C, por Kalita
- [Kalita 101 — Despejo Único no 101](https://gota.cafe/pt/receitas/kalita-101/kalita-101-single-pour): 12 de café, 200 de água (proporção 1:16.7), 93°C, por CAFEC
- [Kalita 101 — Preparo Encorpado](https://gota.cafe/pt/receitas/kalita-101/kalita-101-strong): 15 de café, 200 de água (proporção 1:13.3), 94°C, por Kalita

### Kalita 102

- [Kalita 102](https://gota.cafe/pt/receitas/kalita-102): Dripper trapezoidal clássico com fluxo suave
- [Kalita 102 — Batelada](https://gota.cafe/pt/receitas/kalita-102/kalita-102-batch): 25 de café, 400 de água (proporção 1:16), 93°C, por Kalita
- [Kalita 102 — Concentrado no 102](https://gota.cafe/pt/receitas/kalita-102/kalita-102-concentrate): 30 de café, 300 de água (proporção 1:10), 95°C, por Kalita
- [Kalita 102 — 102 para Torra Escura](https://gota.cafe/pt/receitas/kalita-102/kalita-102-dark): 24 de café, 360 de água (proporção 1:15), 88°C, por Kalita
- [Kalita 102 — 102 Gelado](https://gota.cafe/pt/receitas/kalita-102/kalita-102-iced): 26 de café, 260 de água (proporção 1:10), 96°C, por Kalita
- [Kalita 102 — Torra Clara](https://gota.cafe/pt/receitas/kalita-102/kalita-102-light): 24 de café, 400 de água (proporção 1:16.7), 96°C, por Kurasu
- [Kalita 102 — Despejo Pulsado no 102](https://gota.cafe/pt/receitas/kalita-102/kalita-102-pulse): 22 de café, 360 de água (proporção 1:16.4), 93°C, por Kalita
- [Kalita 102 — Despejo Único no 102](https://gota.cafe/pt/receitas/kalita-102/kalita-102-single-pour): 22 de café, 360 de água (proporção 1:16.4), 93°C, por CAFEC
- [Kalita 102 — Preparo Encorpado](https://gota.cafe/pt/receitas/kalita-102/kalita-102-strong): 28 de café, 380 de água (proporção 1:13.6), 94°C, por Kalita
- [Kalita 102 — Despejos Decrescentes](https://gota.cafe/pt/receitas/kalita-102/kalita-102-terarosa): 18 de café, 270 de água (proporção 1:15), 93°C, por Terarosa
- [Kalita 102 — Duas Xícaras](https://gota.cafe/pt/receitas/kalita-102/kalita-102-two-cup): 24 de café, 400 de água (proporção 1:16.7), 94°C, por Kalita

### Kalita Wave 155

- [Kalita Wave 155](https://gota.cafe/pt/receitas/kalita-wave-155): Filtro Wave para extração uniforme e doce
- [Kalita Wave 155 — Regra do 1 cm de Drenagem](https://gota.cafe/pt/receitas/kalita-wave-155/counter-culture-kalita-155): 21 de café, 340 de água (proporção 1:16.2), 93°C, por Counter Culture Coffee
- [Kalita Wave 155 — Concentrado com Bypass](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-bypass): 20 de café, 280 de água (proporção 1:14), 90°C, por Kalita
- [Kalita Wave 155 — Concentrado](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-concentrate): 15 de café, 150 de água (proporção 1:10), 95°C, por Kaldi's Coffee
- [Kalita Wave 155 — Torra Escura](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-dark): 13 de café, 200 de água (proporção 1:15.4), 88°C, por Kalita
- [Kalita Wave 155 — Técnica Definitiva](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-hoffmann): 15 de café, 250 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [Kalita Wave 155 — 155 Gelado](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-iced): 20 de café, 200 de água (proporção 1:10), 96°C, por Kalita
- [Kalita Wave 155 — Estilo Nórdico](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-nordic): 16 de café, 260 de água (proporção 1:16.3), 94°C, por Kalita
- [Kalita Wave 155 — Kalita 155](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-onyx): 22 de café, 350 de água (proporção 1:15.9), 94°C, por Onyx Coffee Lab
- [Kalita Wave 155 — Despejo Único](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-single-pour): 12 de café, 200 de água (proporção 1:16.7), 93°C, por Kalita
- [Kalita Wave 155 — Xícara Individual](https://gota.cafe/pt/receitas/kalita-wave-155/kalita-155-single): 13 de café, 210 de água (proporção 1:16.2), 95°C, por Kalita

### Kalita Wave 185

- [Kalita Wave 185](https://gota.cafe/pt/receitas/kalita-wave-185): Filtro Wave para extração uniforme e doce
- [Kalita Wave 185 — Seis Pulsos Cronometrados](https://gota.cafe/pt/receitas/kalita-wave-185/george-howell-kalita): 25 de café, 390 de água (proporção 1:15.6), 95°C, por George Howell
- [Kalita Wave 185 — Clássica](https://gota.cafe/pt/receitas/kalita-wave-185/kalita-185-classic): 20 de café, 320 de água (proporção 1:16), 95°C, por Kalita
- [Kalita Wave 185 — 185 para Torra Escura](https://gota.cafe/pt/receitas/kalita-wave-185/kalita-185-dark-roast): 22 de café, 350 de água (proporção 1:15.9), 96°C, por Kalita
- [Kalita Wave 185 — Torra Escura — Despejo Lento no Centro](https://gota.cafe/pt/receitas/kalita-wave-185/kalita-185-dark): 20 de café, 320 de água (proporção 1:16), 93°C, por Kalita
- [Kalita Wave 185 — Despejo Único](https://gota.cafe/pt/receitas/kalita-wave-185/kalita-185-single-pour): 18 de café, 300 de água (proporção 1:16.7), 93°C, por Kalita
- [Kalita Wave 185 — Despejo no Centro](https://gota.cafe/pt/receitas/kalita-wave-185/kalita-center-pour): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Kalita
- [Kalita Wave 185 — Torra Escura — 3 Despejos](https://gota.cafe/pt/receitas/kalita-wave-185/kalita-dark-roast): 20 de café, 340 de água (proporção 1:17), 88°C, por Kalita
- [Kalita Wave 185 — Gelado](https://gota.cafe/pt/receitas/kalita-wave-185/kalita-iced): 22 de café, 220 de água (proporção 1:10), 96°C, por Kalita
- [Kalita Wave 185 — Despejos em Temperatura Baixa](https://gota.cafe/pt/receitas/kalita-wave-185/kurasu-kalita-185): 15 de café, 250 de água (proporção 1:16.7), 91°C, por Kurasu
- [Kalita Wave 185 — Despejos Longos](https://gota.cafe/pt/receitas/kalita-wave-185/verve-kalita-185): 25 de café, 400 de água (proporção 1:16), 96°C, por Verve Coffee

### Kono Meimon

- [Kono Meimon](https://gota.cafe/pt/receitas/kono-meimon): Cone clássico com drawdown mais doce
- [Kono Meimon — Kono Torra Escura — Ultra-Baixa](https://gota.cafe/pt/receitas/kono-meimon/kono-dark-roast): 16 de café, 240 de água (proporção 1:15), 85°C, por Kurasu
- [Kono Meimon — Japonês](https://gota.cafe/pt/receitas/kono-meimon/kono-japanese): 16 de café, 240 de água (proporção 1:15), 90°C, por Kurasu
- [Kono Meimon — Kyoto](https://gota.cafe/pt/receitas/kono-meimon/kono-kurasu): 16 de café, 240 de água (proporção 1:15), 90°C, por Kurasu
- [Kono Meimon — Clássico](https://gota.cafe/pt/receitas/kono-meimon/kono-meimon-classic): 20 de café, 300 de água (proporção 1:15), 92°C, por Kono
- [Kono Meimon — Competição](https://gota.cafe/pt/receitas/kono-meimon/kono-meimon-competition): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Kono
- [Kono Meimon — Torra Escura — Padrão](https://gota.cafe/pt/receitas/kono-meimon/kono-meimon-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Kono
- [Kono Meimon — Gelado](https://gota.cafe/pt/receitas/kono-meimon/kono-meimon-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Kono
- [Kono Meimon — Despejo em Ponto](https://gota.cafe/pt/receitas/kono-meimon/kono-meimon-point): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Kono
- [Kono Meimon — Drip em Ponto Japonês](https://gota.cafe/pt/receitas/kono-meimon/kono-point-drip): 15 de café, 225 de água (proporção 1:15), 87°C, por Kono
- [Kono Meimon — Oficial](https://gota.cafe/pt/receitas/kono-meimon/kono-project-barista): 12 de café, 190 de água (proporção 1:15.8), 93°C, por Project Barista

### Next Level LVL-10

- [Next Level LVL-10](https://gota.cafe/pt/receitas/lvl-10): Leito plano com vazão ajustável
- [Next Level LVL-10 — Concentrado + Diluição](https://gota.cafe/pt/receitas/lvl-10/lvl-10-concentrate): 30 de café, 500 de água (proporção 1:16.7), 97°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Torra Escura](https://gota.cafe/pt/receitas/lvl-10/lvl-10-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Híbrido Doubleshot](https://gota.cafe/pt/receitas/lvl-10/lvl-10-hybrid): 30 de café, 500 de água (proporção 1:16.7), 100°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Gelado](https://gota.cafe/pt/receitas/lvl-10/lvl-10-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Percolação Padrão](https://gota.cafe/pt/receitas/lvl-10/lvl-10-percolation): 25 de café, 425 de água (proporção 1:17), 88°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Pulso](https://gota.cafe/pt/receitas/lvl-10/lvl-10-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Despejo Único](https://gota.cafe/pt/receitas/lvl-10/lvl-10-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Concentrado com Bypass](https://gota.cafe/pt/receitas/lvl-10/lvl10-concentrate): 30 de café, 540 de água (proporção 1:18), 88°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Oficial](https://gota.cafe/pt/receitas/lvl-10/lvl10-official): 20 de café, 340 de água (proporção 1:17), 96°C, por NextLevel Brewer Co
- [Next Level LVL-10 — Pour-Over](https://gota.cafe/pt/receitas/lvl-10/lvl10-pourover): 15 de café, 250 de água (proporção 1:16.7), 96°C, por NextLevel Brewer Co

### Melitta 1x2

- [Melitta 1x2](https://gota.cafe/pt/receitas/melitta-1x2): O dripper de papel clássico estilo wedge
- [Melitta 1x2 — Clássico](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-classic): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Melitta
- [Melitta 1x2 — Torra Escura](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-dark): 15 de café, 250 de água (proporção 1:16.7), 88°C, por Gota Team
- [Melitta 1x2 — Gelado](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Melitta
- [Melitta 1x2 — Torra Clara](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-light): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Melitta
- [Melitta 1x2 — Seis Pulsos em Temperatura Baixa](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-project-barista): 21 de café, 300 de água (proporção 1:14.3), 88°C, por Project Barista
- [Melitta 1x2 — Pulsos](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Gota Team
- [Melitta 1x2 — 1x2 Rápido](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-quick): 12 de café, 200 de água (proporção 1:16.7), 95°C, por Melitta
- [Melitta 1x2 — Despejo Único](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Melitta
- [Melitta 1x2 — Três Despejos Specialty](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-three-pour): 20 de café, 320 de água (proporção 1:16), 95°C, por Melitta
- [Melitta 1x2 — 1:17](https://gota.cafe/pt/receitas/melitta-1x2/melitta-1x2-voltage): 23 de café, 400 de água (proporção 1:17.4), 96°C, por Voltage Coffee Supply

### Melitta 1x4

- [Melitta 1x4](https://gota.cafe/pt/receitas/melitta-1x4): O dripper de papel clássico estilo wedge
- [Melitta 1x4 — Batch](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-batch): 30 de café, 500 de água (proporção 1:16.7), 95°C, por Melitta
- [Melitta 1x4 — Clássico](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-classic): 25 de café, 400 de água (proporção 1:16), 93°C, por Melitta
- [Melitta 1x4 — Escura](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-dark): 28 de café, 420 de água (proporção 1:15), 88°C, por Melitta
- [Melitta 1x4 — Gelado](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-iced): 30 de café, 300 de água (proporção 1:10), 96°C, por Melitta
- [Melitta 1x4 — Batch Grande para Festa](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-large-batch): 40 de café, 640 de água (proporção 1:16), 95°C, por Melitta
- [Melitta 1x4 — Xícara Única Prime Roast](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-prime-roast): 22 de café, 370 de água (proporção 1:16.8), 96°C, por Melitta
- [Melitta 1x4 — Pulsos](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-pulse): 25 de café, 400 de água (proporção 1:16), 93°C, por Melitta
- [Melitta 1x4 — Despejo Lento 1:17](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-slow-pour): 25 de café, 425 de água (proporção 1:17), 93°C, por Melitta
- [Melitta 1x4 — Padrão de Três Despejos](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-standard): 20 de café, 320 de água (proporção 1:16), 93°C, por Melitta
- [Melitta 1x4 — Tradicional](https://gota.cafe/pt/receitas/melitta-1x4/melitta-1x4-traditional): 30 de café, 500 de água (proporção 1:16.7), 95°C, por Melitta

### Moka Pot

- [Moka Pot](https://gota.cafe/pt/receitas/moka-pot): Clássico de fogão com força e corpo
- [Moka Pot — Clássica](https://gota.cafe/pt/receitas/moka-pot/moka-pot-classic): 15 de café, 150 de água (proporção 1:10), 95°C, por Bialetti
- [Moka Pot — Torra Escura](https://gota.cafe/pt/receitas/moka-pot/moka-pot-dark-roast): 15 de café, 120 de água (proporção 1:8), 100°C, por Bialetti
- [Moka Pot — Torra Escura para Dois](https://gota.cafe/pt/receitas/moka-pot/moka-pot-dark): 18 de café, 270 de água (proporção 1:15), 100°C, por Gota Team
- [Moka Pot — Oficial](https://gota.cafe/pt/receitas/moka-pot/moka-pot-hoffmann): 17 de café, 270 de água (proporção 1:15.9), 100°C, por James Hoffmann
- [Moka Pot — Gelado](https://gota.cafe/pt/receitas/moka-pot/moka-pot-iced): 20 de café, 250 de água (proporção 1:12.5), 100°C, por Gota Team
- [Moka Pot — Latte](https://gota.cafe/pt/receitas/moka-pot/moka-pot-latte): 18 de café, 200 de água (proporção 1:11.1), 100°C, por Gota Team
- [Moka Pot — Torra Clara](https://gota.cafe/pt/receitas/moka-pot/moka-pot-light): 15 de café, 200 de água (proporção 1:13.3), 100°C, por Gota Team
- [Moka Pot — Café com Leite](https://gota.cafe/pt/receitas/moka-pot/moka-pot-milk-coffee): 17 de café, 170 de água (proporção 1:10), 100°C, por Gota Team
- [Moka Pot — Água Pré-Fervida](https://gota.cafe/pt/receitas/moka-pot/moka-pot-rao): 18 de café, 140 de água (proporção 1:7.8), 100°C, por Scott Rao
- [Moka Pot — Extra Forte](https://gota.cafe/pt/receitas/moka-pot/moka-pot-strong): 20 de café, 200 de água (proporção 1:10), 100°C, por Stumptown Coffee Roasters

### Munieq Tetra Drip

- [Munieq Tetra Drip](https://gota.cafe/pt/receitas/munieq-tetra): Dripper flat-pack feito para viagem
- [Munieq Tetra Drip — Poço Central e Ciclos](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-beans-by-dre): 14 de café, 230 de água (proporção 1:16.4), 96°C, por Beans by Dre
- [Munieq Tetra Drip — Tetra Acampamento](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-camping): 14 de café, 220 de água (proporção 1:15.7), 90°C, por MUNIEQ
- [Munieq Tetra Drip — Concentrado Tetra](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-concentrate): 15 de café, 150 de água (proporção 1:10), 95°C, por MUNIEQ
- [Munieq Tetra Drip — Tetra Torra Escura](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-dark): 12 de café, 180 de água (proporção 1:15), 88°C, por MUNIEQ
- [Munieq Tetra Drip — Tetra Gelado](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-iced): 14 de café, 140 de água (proporção 1:10), 96°C, por MUNIEQ
- [Munieq Tetra Drip — Torra Clara](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-light): 12 de café, 200 de água (proporção 1:16.7), 95°C, por MUNIEQ
- [Munieq Tetra Drip — Outdoor para Acampamento](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-outdoor): 18 de café, 280 de água (proporção 1:15.6), 97°C, por MUNIEQ
- [Munieq Tetra Drip — Tetra em Pulsos](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-pulse): 12 de café, 200 de água (proporção 1:16.7), 93°C, por MUNIEQ
- [Munieq Tetra Drip — Tetra Viagem](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra-travel): 14 de café, 220 de água (proporção 1:15.7), 93°C, por MUNIEQ
- [Munieq Tetra Drip — Padrão](https://gota.cafe/pt/receitas/munieq-tetra/munieq-tetra): 12 de café, 200 de água (proporção 1:16.7), 93°C, por MUNIEQ

### Nel Drip

- [Nel Drip](https://gota.cafe/pt/receitas/nel-drip): Preparo em pano com textura mais redonda
- [Nel Drip — Despejo Ultralento](https://gota.cafe/pt/receitas/nel-drip/nel-drip-bluebottle): 25 de café, 185 de água (proporção 1:7.4), 82°C, por Blue Bottle Coffee
- [Nel Drip — Clássico](https://gota.cafe/pt/receitas/nel-drip/nel-drip-classic): 22 de café, 300 de água (proporção 1:13.6), 90°C, por Hario
- [Nel Drip — Competição](https://gota.cafe/pt/receitas/nel-drip/nel-drip-competition): 20 de café, 300 de água (proporção 1:15), 95°C, por Gota Team
- [Nel Drip — Kissaten](https://gota.cafe/pt/receitas/nel-drip/nel-drip-daibo): 20 de café, 200 de água (proporção 1:10), 85°C, por Daibo
- [Nel Drip — Torra Escura](https://gota.cafe/pt/receitas/nel-drip/nel-drip-dark): 20 de café, 300 de água (proporção 1:15), 88°C, por Gota Team
- [Nel Drip — Full Body](https://gota.cafe/pt/receitas/nel-drip/nel-drip-full-body): 25 de café, 375 de água (proporção 1:15), 95°C, por Hario
- [Nel Drip — Gelado](https://gota.cafe/pt/receitas/nel-drip/nel-drip-iced): 24 de café, 240 de água (proporção 1:10), 96°C, por Gota Team
- [Nel Drip — Estilo Kissaten](https://gota.cafe/pt/receitas/nel-drip/nel-drip-kissaten): 22 de café, 280 de água (proporção 1:12.7), 90°C, por Gota Team
- [Nel Drip — Torra Clara](https://gota.cafe/pt/receitas/nel-drip/nel-drip-kurasu): 20 de café, 208 de água (proporção 1:10.4), 92°C, por Kurasu
- [Nel Drip — Despejo Lento no Centro](https://gota.cafe/pt/receitas/nel-drip/nel-drip-light): 20 de café, 300 de água (proporção 1:15), 92°C, por Kurasu

### NextLevel Pulsar

- [NextLevel Pulsar](https://gota.cafe/pt/receitas/nextlevel-pulsar): Dripper no-bypass com válvula e tampa de dispersão
- [NextLevel Pulsar — Americano](https://gota.cafe/pt/receitas/nextlevel-pulsar/americano): 20 de café, 340 de água (proporção 1:17), 95°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Batch](https://gota.cafe/pt/receitas/nextlevel-pulsar/batch-brew): 40 de café, 680 de água (proporção 1:17), 96°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Super Simples](https://gota.cafe/pt/receitas/nextlevel-pulsar/cafe-quoi): 15 de café, 240 de água (proporção 1:16), 88°C, por Café Quoi?
- [NextLevel Pulsar — Suculenta](https://gota.cafe/pt/receitas/nextlevel-pulsar/caleb-schwarz): 22 de café, 380 de água (proporção 1:17.3), 93°C, por Caleb Schwarz
- [NextLevel Pulsar — Contínua](https://gota.cafe/pt/receitas/nextlevel-pulsar/christopher-feran): 18 de café, 306 de água (proporção 1:17), 94°C, por Christopher Feran
- [NextLevel Pulsar — WBrC 2026 Vice-campeão](https://gota.cafe/pt/receitas/nextlevel-pulsar/clarity-pyramid): 14 de café, 200 de água (proporção 1:14.3), 89°C, por Simon Gautherin
- [NextLevel Pulsar — Corpo Grande](https://gota.cafe/pt/receitas/nextlevel-pulsar/harley-unruh): 20 de café, 325 de água (proporção 1:16.3), 93°C, por Harley Unruh
- [NextLevel Pulsar — Em Camadas](https://gota.cafe/pt/receitas/nextlevel-pulsar/long-vo): 20 de café, 300 de água (proporção 1:15), 94°C, por Long Vo
- [NextLevel Pulsar — Escoe e Descanse](https://gota.cafe/pt/receitas/nextlevel-pulsar/max-martinelli): 15 de café, 255 de água (proporção 1:17), 95°C, por Max Martinelli
- [NextLevel Pulsar — Torra Escura](https://gota.cafe/pt/receitas/nextlevel-pulsar/nextlevel-pulsar-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Gelado](https://gota.cafe/pt/receitas/nextlevel-pulsar/nextlevel-pulsar-iced): 20 de café, 240 de água (proporção 1:12), 92°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Pulsos](https://gota.cafe/pt/receitas/nextlevel-pulsar/nextlevel-pulsar-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Despejo Único](https://gota.cafe/pt/receitas/nextlevel-pulsar/nextlevel-pulsar-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Processados](https://gota.cafe/pt/receitas/nextlevel-pulsar/parsa-lack): 25 de café, 325 de água (proporção 1:13), 91°C, por Parsa Lack
- [NextLevel Pulsar — Concentrar e Diluir](https://gota.cafe/pt/receitas/nextlevel-pulsar/pulsar-concentrate): 25 de café, 325 de água (proporção 1:13), 90°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Foco em Doçura](https://gota.cafe/pt/receitas/nextlevel-pulsar/pulsar-gagne): 15 de café, 255 de água (proporção 1:17), 99°C, por Jonathan Gagné
- [NextLevel Pulsar — Clareza](https://gota.cafe/pt/receitas/nextlevel-pulsar/pulsar-kaldis): 20 de café, 320 de água (proporção 1:16), 96°C, por Kaldi's Coffee
- [NextLevel Pulsar — Official](https://gota.cafe/pt/receitas/nextlevel-pulsar/pulsar-official): 15 de café, 250 de água (proporção 1:16.7), 95°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Diária](https://gota.cafe/pt/receitas/nextlevel-pulsar/pulsar-rao): 25 de café, 425 de água (proporção 1:17), 100°C, por Scott Rao
- [NextLevel Pulsar — Standard](https://gota.cafe/pt/receitas/nextlevel-pulsar/pulsar-standard): 18 de café, 300 de água (proporção 1:16.7), 96°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Diluído 1:14](https://gota.cafe/pt/receitas/nextlevel-pulsar/richard-dilute): 25 de café, 425 de água (proporção 1:17), 90°C, por Richard
- [NextLevel Pulsar — Corte em 65%](https://gota.cafe/pt/receitas/nextlevel-pulsar/rohan-pocketscience): 15 de café, 255 de água (proporção 1:17), 94°C, por Rohan (Pocketscience)
- [NextLevel Pulsar — Scirocco](https://gota.cafe/pt/receitas/nextlevel-pulsar/scirocco): 15 de café, 255 de água (proporção 1:17), 95°C, por NextLevel Brewer Co
- [NextLevel Pulsar — Imersão Longa](https://gota.cafe/pt/receitas/nextlevel-pulsar/sprobert): 15 de café, 255 de água (proporção 1:17), 100°C, por SpRobert M
- [NextLevel Pulsar — Imersão e Enxágue](https://gota.cafe/pt/receitas/nextlevel-pulsar/steep-and-flush): 20 de café, 340 de água (proporção 1:17), 94°C, por NextLevel Brewer Co

### NextLevel Pulsar Mini

- [NextLevel Pulsar Mini](https://gota.cafe/pt/receitas/nextlevel-pulsar-mini): Dripper de xícara única sem bypass, com válvula e tampa de dispersão
- [NextLevel Pulsar Mini — Batch](https://gota.cafe/pt/receitas/nextlevel-pulsar-mini/batch-brew): 26 de café, 450 de água (proporção 1:17.3), 90°C, por NextLevel Brewer Co
- [NextLevel Pulsar Mini — Dupla Passagem](https://gota.cafe/pt/receitas/nextlevel-pulsar-mini/double-brew): 5 de café, 100 de água (proporção 1:20), 92°C, por Parsa Lack
- [NextLevel Pulsar Mini — Coluna Baixa](https://gota.cafe/pt/receitas/nextlevel-pulsar-mini/gagne): 15 de café, 255 de água (proporção 1:17), 98°C, por Jonathan Gagné
- [NextLevel Pulsar Mini — Filtração Máxima do Leito](https://gota.cafe/pt/receitas/nextlevel-pulsar-mini/max-bed-filtration): 15 de café, 250 de água (proporção 1:16.7), 90°C, por NextLevel Brewer Co
- [NextLevel Pulsar Mini — Extração Seletiva](https://gota.cafe/pt/receitas/nextlevel-pulsar-mini/selective-extraction): 18 de café, 265 de água (proporção 1:14.7), 90°C, por NextLevel Brewer Co
- [NextLevel Pulsar Mini — Água Primeiro](https://gota.cafe/pt/receitas/nextlevel-pulsar-mini/water-first): 15 de café, 255 de água (proporção 1:17), 92°C, por NextLevel Brewer Co

### Orea Big Boy

- [Orea Big Boy](https://gota.cafe/pt/receitas/orea-big-boy): Leito largo e plano para extrações mais doces
- [Orea Big Boy — A Base](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-base): 40 de café, 600 de água (proporção 1:15), 92°C, por Orea
- [Orea Big Boy — Batch Brew](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-batch): 40 de café, 640 de água (proporção 1:16), 96°C, por Orea
- [Orea Big Boy — Big Boy Competition](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-competition): 32 de café, 500 de água (proporção 1:15.6), 95°C, por Orea
- [Orea Big Boy — Big Boy Torra Escura](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-dark): 35 de café, 525 de água (proporção 1:15), 88°C, por Orea
- [Orea Big Boy — Big Boy Iced](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-iced): 40 de café, 400 de água (proporção 1:10), 96°C, por Orea
- [Orea Big Boy — Torra Clara](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-light): 30 de café, 500 de água (proporção 1:16.7), 96°C, por Orea
- [Orea Big Boy — O Litro](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-litre): 60 de café, 1000 de água (proporção 1:16.7), 92°C, por Orea
- [Orea Big Boy — Oficial](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-official): 30 de café, 500 de água (proporção 1:16.7), 95°C, por Orea
- [Orea Big Boy — O Pulse de Cinco Xícaras](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-pulse-five): 70 de café, 1160 de água (proporção 1:16.6), 94°C, por Orea
- [Orea Big Boy — Big Boy Pulse](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-pulse): 32 de café, 510 de água (proporção 1:15.9), 93°C, por Orea
- [Orea Big Boy — Big Boy Despejo Único](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-single-pour): 32 de café, 510 de água (proporção 1:15.9), 93°C, por Orea
- [Orea Big Boy — O Pulse de Duas Xícaras](https://gota.cafe/pt/receitas/orea-big-boy/orea-big-boy-two-cup): 40 de café, 600 de água (proporção 1:15), 92°C, por Orea

### Orea O1

- [Orea O1](https://gota.cafe/pt/receitas/orea-o1): Leito plano e aberto com drawdown rápido
- [Orea O1 — O Brilhante](https://gota.cafe/pt/receitas/orea-o1/orea-o1-bright): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Orea
- [Orea O1 — O Bypass](https://gota.cafe/pt/receitas/orea-o1/orea-o1-bypass): 18 de café, 290 de água (proporção 1:16.1), 96°C, por Orea
- [Orea O1 — O Dara](https://gota.cafe/pt/receitas/orea-o1/orea-o1-dara): 12 de café, 200 de água (proporção 1:16.7), 94°C, por Orea
- [Orea O1 — Torra Escura](https://gota.cafe/pt/receitas/orea-o1/orea-o1-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Orea
- [Orea O1 — Easy Does It](https://gota.cafe/pt/receitas/orea-o1/orea-o1-easy-does-it): 16 de café, 260 de água (proporção 1:16.3), 94°C, por Orea
- [Orea O1 — Concentrado](https://gota.cafe/pt/receitas/orea-o1/orea-o1-espresso): 10 de café, 100 de água (proporção 1:10), 100°C, por Orea
- [Orea O1 — O Fino](https://gota.cafe/pt/receitas/orea-o1/orea-o1-fine): 12 de café, 200 de água (proporção 1:16.7), 94°C, por Orea
- [Orea O1 — O Gelado](https://gota.cafe/pt/receitas/orea-o1/orea-o1-iced): 18 de café, 160 de água (proporção 1:8.9), 94°C, por Orea
- [Orea O1 — Doce em Baixa Temperatura](https://gota.cafe/pt/receitas/orea-o1/orea-o1-low-temp-sweet): 13.5 de café, 250 de água (proporção 1:18.5), 88°C, por Glitch Coffee
- [Orea O1 — O Mid](https://gota.cafe/pt/receitas/orea-o1/orea-o1-mid): 12 de café, 200 de água (proporção 1:16.7), 92°C, por Orea
- [Orea O1 — Oficial](https://gota.cafe/pt/receitas/orea-o1/orea-o1-official): 12 de café, 200 de água (proporção 1:16.7), 96°C, por Orea
- [Orea O1 — Pulse](https://gota.cafe/pt/receitas/orea-o1/orea-o1-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea
- [Orea O1 — Despejo Único](https://gota.cafe/pt/receitas/orea-o1/orea-o1-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea
- [Orea O1 — Padrão](https://gota.cafe/pt/receitas/orea-o1/orea-o1-standard): 12 de café, 200 de água (proporção 1:16.7), 94°C, por Orea
- [Orea O1 — Starter Cup](https://gota.cafe/pt/receitas/orea-o1/orea-o1-starter-cup): 12 de café, 200 de água (proporção 1:16.7), 94°C, por Orea
- [Orea O1 — Starter Mug](https://gota.cafe/pt/receitas/orea-o1/orea-o1-starter-mug): 16 de café, 260 de água (proporção 1:16.3), 96°C, por Orea
- [Orea O1 — O Techno](https://gota.cafe/pt/receitas/orea-o1/orea-o1-techno): 12.4 de café, 200 de água (proporção 1:16.1), 94°C, por Orea
- [Orea O1 — O Wide](https://gota.cafe/pt/receitas/orea-o1/orea-o1-wide): 10 de café, 200 de água (proporção 1:20), 96°C, por Orea

### Orea O2

- [Orea O2](https://gota.cafe/pt/receitas/orea-o2): Leito plano aberto maior para uma ou duas xícaras
- [Orea O2 — Base for Two](https://gota.cafe/pt/receitas/orea-o2/orea-o2-base-for-two): 25 de café, 400 de água (proporção 1:16), 94°C, por Orea
- [Orea O2 — The Dara](https://gota.cafe/pt/receitas/orea-o2/orea-o2-dara): 12 de café, 200 de água (proporção 1:16.7), 94°C, por Orea
- [Orea O2 — Easy Does It](https://gota.cafe/pt/receitas/orea-o2/orea-o2-easy-does-it): 16 de café, 260 de água (proporção 1:16.3), 94°C, por Orea
- [Orea O2 — Fine for Two](https://gota.cafe/pt/receitas/orea-o2/orea-o2-fine-for-two): 24 de café, 400 de água (proporção 1:16.7), 90°C, por Orea
- [Orea O2 — The Four Six](https://gota.cafe/pt/receitas/orea-o2/orea-o2-four-six): 20 de café, 300 de água (proporção 1:15), 92°C, por Tetsu Kasuya
- [Orea O2 — The Ice](https://gota.cafe/pt/receitas/orea-o2/orea-o2-ice): 18 de café, 160 de água (proporção 1:8.9), 94°C, por Orea
- [Orea O2 — Switch Hybrid](https://gota.cafe/pt/receitas/orea-o2/orea-o2-switch-hybrid): 13 de café, 200 de água (proporção 1:15.4), 90°C, por Rikuto Tanaka
- [Orea O2 — Dara para Dois](https://gota.cafe/pt/receitas/orea-o2/orea-o2-dara-for-two): 24 de café, 400 de água (proporção 1:16.7), 92°C, por Orea
- [Orea O2 — Easy para Dois](https://gota.cafe/pt/receitas/orea-o2/orea-o2-easy-for-two): 25 de café, 400 de água (proporção 1:16), 94°C, por Orea
- [Orea O2 — O Hangover](https://gota.cafe/pt/receitas/orea-o2/orea-o2-hangover): 32 de café, 600 de água (proporção 1:18.8), 90°C, por Orea
- [Orea O2 — Two Aussies](https://gota.cafe/pt/receitas/orea-o2/orea-o2-two-aussies): 27 de café, 500 de água (proporção 1:18.5), 97°C, por Orea

### Orea V3

- [Orea V3](https://gota.cafe/pt/receitas/orea-v3): Leito plano e rápido com fluxo moderno
- [Orea V3 — Base One](https://gota.cafe/pt/receitas/orea-v3/orea-v3-base-one): 12 de café, 200 de água (proporção 1:16.7), 96°C, por Orea
- [Orea V3 — Base Two](https://gota.cafe/pt/receitas/orea-v3/orea-v3-base-two): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Orea
- [Orea V3 — Base Pulse](https://gota.cafe/pt/receitas/orea-v3/orea-v3-base): 16 de café, 260 de água (proporção 1:16.3), 94°C, por Orea
- [Orea V3 — Oficial](https://gota.cafe/pt/receitas/orea-v3/orea-v3-basic-barista): 20 de café, 300 de água (proporção 1:15), 94°C, por Basic Barista
- [Orea V3 — O Brilhante](https://gota.cafe/pt/receitas/orea-v3/orea-v3-bright): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Orea
- [Orea V3 — Clássica](https://gota.cafe/pt/receitas/orea-v3/orea-v3-classic): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Orea
- [Orea V3 — Torra Escura](https://gota.cafe/pt/receitas/orea-v3/orea-v3-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Orea
- [Orea V3 — O Fino](https://gota.cafe/pt/receitas/orea-v3/orea-v3-fine): 12 de café, 200 de água (proporção 1:16.7), 94°C, por Orea
- [Orea V3 — O Gelado](https://gota.cafe/pt/receitas/orea-v3/orea-v3-ice): 18 de café, 160 de água (proporção 1:8.9), 94°C, por Orea
- [Orea V3 — Iced](https://gota.cafe/pt/receitas/orea-v3/orea-v3-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Orea
- [Orea V3 — Doce em Baixa Temperatura](https://gota.cafe/pt/receitas/orea-v3/orea-v3-low-temp-sweet): 13.5 de café, 250 de água (proporção 1:18.5), 88°C, por Glitch Coffee
- [Orea V3 — O Mid](https://gota.cafe/pt/receitas/orea-v3/orea-v3-mid): 12 de café, 200 de água (proporção 1:16.7), 92°C, por Orea
- [Orea V3 — Pulse](https://gota.cafe/pt/receitas/orea-v3/orea-v3-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea
- [Orea V3 — Despejo Único](https://gota.cafe/pt/receitas/orea-v3/orea-v3-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea
- [Orea V3 — O Wide](https://gota.cafe/pt/receitas/orea-v3/orea-v3-wide): 10 de café, 200 de água (proporção 1:20), 96°C, por Orea

### Orea V3 MK2

- [Orea V3 MK2](https://gota.cafe/pt/receitas/orea-v3-mk2): Leito plano e rápido com fluxo moderno
- [Orea V3 MK2 — Base Two](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-base-two): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Orea
- [Orea V3 MK2 — Torra Escura](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Orea
- [Orea V3 MK2 — Extração Alta](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-high): 15 de café, 250 de água (proporção 1:16.7), 100°C, por Orea
- [Orea V3 MK2 — Iced](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Orea
- [Orea V3 MK2 — Torra Clara](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-light): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Orea
- [Orea V3 MK2 — Oficial](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-official): 15 de café, 250 de água (proporção 1:16.7), 94°C, por Orea
- [Orea V3 MK2 — Pulse](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea
- [Orea V3 MK2 — Despejo Único](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea
- [Orea V3 MK2 — O Wide](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-wide): 10 de café, 200 de água (proporção 1:20), 96°C, por Orea
- [Orea V3 MK2 — O Gelado](https://gota.cafe/pt/receitas/orea-v3-mk2/orea-v3-mk2-ice): 18 de café, 160 de água (proporção 1:8.9), 94°C, por Orea

### Orea V4 Narrow

- [Orea V4 Narrow](https://gota.cafe/pt/receitas/orea-v4-narrow): Leito plano refinado com fluxo mais restrito
- [Orea V4 Narrow — O Aussie](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-aussie): 18 de café, 250 de água (proporção 1:13.9), 97°C, por Orea
- [Orea V4 Narrow — O Bypass](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-bypass): 18 de café, 290 de água (proporção 1:16.1), 96°C, por Orea
- [Orea V4 Narrow — WBrC 2024](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-champ): 17 de café, 270 de água (proporção 1:15.9), 93°C, por Martin Wölfl
- [Orea V4 Narrow — V4 Narrow Competition](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-competition): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Orea
- [Orea V4 Narrow — V4 Narrow Concentrate](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-concentrate): 18 de café, 180 de água (proporção 1:10), 95°C, por Orea
- [Orea V4 Narrow — Dara para Dois](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-dara-for-two): 24 de café, 400 de água (proporção 1:16.7), 92°C, por Orea
- [Orea V4 Narrow — O Dara](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-dara): 12 de café, 200 de água (proporção 1:16.7), 92°C, por Orea
- [Orea V4 Narrow — V4 Narrow Torra Escura](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-dark): 15 de café, 240 de água (proporção 1:16), 88°C, por Orea
- [Orea V4 Narrow — Easy Does It](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-easy-does-it): 16 de café, 260 de água (proporção 1:16.3), 94°C, por Orea
- [Orea V4 Narrow — Easy para Dois](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-easy-for-two): 25 de café, 400 de água (proporção 1:16), 94°C, por Orea
- [Orea V4 Narrow — Fine para Dois](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-fine-for-two): 24 de café, 400 de água (proporção 1:16.7), 90°C, por Orea
- [Orea V4 Narrow — O Fino](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-fine): 16 de café, 260 de água (proporção 1:16.3), 90°C, por Orea
- [Orea V4 Narrow — O Hangover](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-hangover): 32 de café, 600 de água (proporção 1:18.8), 90°C, por Orea
- [Orea V4 Narrow — OG Iced](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-iced): 18 de café, 160 de água (proporção 1:8.9), 92°C, por Orea
- [Orea V4 Narrow — A OG Base #2](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-og-base): 18 de café, 300 de água (proporção 1:16.7), 96°C, por Orea
- [Orea V4 Narrow — Pulse](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-pulse): 16 de café, 260 de água (proporção 1:16.3), 94°C, por Orea
- [Orea V4 Narrow — V4 Narrow Despejo Único](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea
- [Orea V4 Narrow — Padrão](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-std): 16 de café, 260 de água (proporção 1:16.3), 94°C, por Orea
- [Orea V4 Narrow — O Techno](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-techno): 12.4 de café, 200 de água (proporção 1:16.1), 94°C, por Orea
- [Orea V4 Narrow — Two Aussies](https://gota.cafe/pt/receitas/orea-v4-narrow/orea-v4-narrow-two-aussies): 27 de café, 500 de água (proporção 1:18.5), 97°C, por Orea

### Orea V4 Wide

- [Orea V4 Wide](https://gota.cafe/pt/receitas/orea-v4-wide): Leito plano refinado com fluxo mais amplo
- [Orea V4 Wide — Oficial V4](https://gota.cafe/pt/receitas/orea-v4-wide/orea-official-v4): 16 de café, 260 de água (proporção 1:16.3), 94°C, por Orea
- [Orea V4 Wide — V4 Wide Competition](https://gota.cafe/pt/receitas/orea-v4-wide/orea-v4-wide-competition): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Orea
- [Orea V4 Wide — V4 Wide Torra Escura](https://gota.cafe/pt/receitas/orea-v4-wide/orea-v4-wide-dark): 15 de café, 240 de água (proporção 1:16), 88°C, por Gota Team
- [Orea V4 Wide — O Four Six](https://gota.cafe/pt/receitas/orea-v4-wide/orea-v4-wide-four-six): 20 de café, 300 de água (proporção 1:15), 92°C, por Orea
- [Orea V4 Wide — V4 Wide Iced](https://gota.cafe/pt/receitas/orea-v4-wide/orea-v4-wide-iced): 18 de café, 160 de água (proporção 1:8.9), 92°C, por Orea
- [Orea V4 Wide — V4 Wide Pulse](https://gota.cafe/pt/receitas/orea-v4-wide/orea-v4-wide-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea
- [Orea V4 Wide — V4 Wide Despejo Único](https://gota.cafe/pt/receitas/orea-v4-wide/orea-v4-wide-single-pour): 16 de café, 260 de água (proporção 1:16.3), 90°C, por Orea
- [Orea V4 Wide — O So Soft](https://gota.cafe/pt/receitas/orea-v4-wide/orea-v4-wide-so-soft): 16 de café, 250 de água (proporção 1:15.6), 92°C, por Orea
- [Orea V4 Wide — Padrão](https://gota.cafe/pt/receitas/orea-v4-wide/orea-v4-wide-std): 20 de café, 320 de água (proporção 1:16), 96°C, por Orea

### Orea Z1

- [Orea Z1](https://gota.cafe/pt/receitas/orea-z1): Cafeteira de zero bypass com difusor integrado
- [Orea Z1 — O Aussie](https://gota.cafe/pt/receitas/orea-z1/orea-z1-aussie): 17 de café, 250 de água (proporção 1:14.7), 97°C, por Orea
- [Orea Z1 — O Champ](https://gota.cafe/pt/receitas/orea-z1/orea-z1-champ): 17 de café, 270 de água (proporção 1:15.9), 93°C, por Orea
- [Orea Z1 — Despejo em Queda](https://gota.cafe/pt/receitas/orea-z1/orea-z1-cooling-pour): 15 de café, 255 de água (proporção 1:17), 94°C, por Brian Quan
- [Orea Z1 — O Dara — Escalado (A)](https://gota.cafe/pt/receitas/orea-z1/orea-z1-dara-a): 15 de café, 250 de água (proporção 1:16.7), 92°C, por Orea
- [Orea Z1 — O Dara — Clássico](https://gota.cafe/pt/receitas/orea-z1/orea-z1-dara): 12 de café, 200 de água (proporção 1:16.7), 94°C, por Orea
- [Orea Z1 — Torra Escura](https://gota.cafe/pt/receitas/orea-z1/orea-z1-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Orea
- [Orea Z1 — Easy Does It](https://gota.cafe/pt/receitas/orea-z1/orea-z1-easy-does-it): 16 de café, 260 de água (proporção 1:16.3), 96°C, por Orea
- [Orea Z1 — O Fino](https://gota.cafe/pt/receitas/orea-z1/orea-z1-fine): 10 de café, 200 de água (proporção 1:20), 92°C, por Orea
- [Orea Z1 — Sinal da Espuma](https://gota.cafe/pt/receitas/orea-z1/orea-z1-foam-cue): 17 de café, 280 de água (proporção 1:16.5), 95°C, por The Coffee Soldier
- [Orea Z1 — O Four Six](https://gota.cafe/pt/receitas/orea-z1/orea-z1-four-six): 14 de café, 225 de água (proporção 1:16.1), 94°C, por Orea
- [Orea Z1 — Alta Clareza](https://gota.cafe/pt/receitas/orea-z1/orea-z1-high-clarity): 10 de café, 160 de água (proporção 1:16), 93°C, por Brian Quan
- [Orea Z1 — Iced](https://gota.cafe/pt/receitas/orea-z1/orea-z1-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Orea
- [Orea Z1 — Lazy Sunday](https://gota.cafe/pt/receitas/orea-z1/orea-z1-lazy-sunday): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Orea
- [Orea Z1 — Picolot](https://gota.cafe/pt/receitas/orea-z1/orea-z1-light-roast): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Brian Quan
- [Orea Z1 — Oficial](https://gota.cafe/pt/receitas/orea-z1/orea-z1-official): 12 de café, 200 de água (proporção 1:16.7), 96°C, por Orea
- [Orea Z1 — Pour Over](https://gota.cafe/pt/receitas/orea-z1/orea-z1-pourover): 16 de café, 260 de água (proporção 1:16.3), 96°C, por Orea
- [Orea Z1 — O Pulse](https://gota.cafe/pt/receitas/orea-z1/orea-z1-pulse): 12 de café, 200 de água (proporção 1:16.7), 96°C, por Orea
- [Orea Z1 — O Ray](https://gota.cafe/pt/receitas/orea-z1/orea-z1-ray): 15 de café, 255 de água (proporção 1:17), 92°C, por Orea
- [Orea Z1 — Rush Hour](https://gota.cafe/pt/receitas/orea-z1/orea-z1-rush-hour): 15.3 de café, 240 de água (proporção 1:15.7), 93°C, por AMULET
- [Orea Z1 — O Scandi](https://gota.cafe/pt/receitas/orea-z1/orea-z1-scandi): 12 de café, 200 de água (proporção 1:16.7), 93°C, por Orea
- [Orea Z1 — Despejo Único](https://gota.cafe/pt/receitas/orea-z1/orea-z1-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Orea

### Origami Air M

- [Origami Air M](https://gota.cafe/pt/receitas/origami-air-m): Cone canelado com drawdown vivo
- [Origami Air M — Três Despejos](https://gota.cafe/pt/receitas/origami-air-m/origami-air-bench): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Origami
- [Origami Air M — Competição](https://gota.cafe/pt/receitas/origami-air-m/origami-air-competition): 16 de café, 240 de água (proporção 1:15), 92°C, por Origami
- [Origami Air M — Torra Escura](https://gota.cafe/pt/receitas/origami-air-m/origami-air-dark): 14 de café, 210 de água (proporção 1:15), 88°C, por Origami
- [Origami Air M — Alta Extração](https://gota.cafe/pt/receitas/origami-air-m/origami-air-high-extraction): 15 de café, 250 de água (proporção 1:16.7), 100°C, por Origami
- [Origami Air M — Extração Rápida](https://gota.cafe/pt/receitas/origami-air-m/origami-air-kurasu): 15 de café, 270 de água (proporção 1:18), 89°C, por Kurasu
- [Origami Air M — Torra Clara](https://gota.cafe/pt/receitas/origami-air-m/origami-air-light): 14 de café, 210 de água (proporção 1:15), 92°C, por Origami
- [Origami Air M — Fluxo Osmótico](https://gota.cafe/pt/receitas/origami-air-m/origami-air-osmotic): 15 de café, 240 de água (proporção 1:16), 93°C, por Origami
- [Origami Air M — Filtro Wave — Rogue Wave Single](https://gota.cafe/pt/receitas/origami-air-m/origami-air-wave-filter): 15 de café, 250 de água (proporção 1:16.7), 90°C, por Origami
- [Origami Air M — Filtro Wave — Project Barista Double](https://gota.cafe/pt/receitas/origami-air-m/origami-air-wave): 20 de café, 300 de água (proporção 1:15), 95°C, por Origami

### Origami Air S

- [Origami Air S](https://gota.cafe/pt/receitas/origami-air-s): Cone canelado com drawdown vivo
- [Origami Air S — WBrC 2023](https://gota.cafe/pt/receitas/origami-air-s/origami-air-wbc): 16 de café, 250 de água (proporção 1:15.6), 91°C, por Carlos Medina

### Origami Dripper M

- [Origami Dripper M](https://gota.cafe/pt/receitas/origami-m): Cone canelado com drawdown vivo
- [Origami Dripper M — Estilo Fundo Plano](https://gota.cafe/pt/receitas/origami-m/origami-flat-bottom): 18 de café, 300 de água (proporção 1:16.7), 94°C, por Origami
- [Origami Dripper M — Clássica](https://gota.cafe/pt/receitas/origami-m/origami-m-classic): 20 de café, 320 de água (proporção 1:16), 95°C, por Origami
- [Origami Dripper M — M Torra Escura](https://gota.cafe/pt/receitas/origami-m/origami-m-dark): 18 de café, 280 de água (proporção 1:15.6), 88°C, por Origami
- [Origami Dripper M — Três Despejos, Sem Bloom](https://gota.cafe/pt/receitas/origami-m/origami-m-du): 16 de café, 240 de água (proporção 1:15), 94°C, por Jia Ning Du
- [Origami Dripper M — M Iced](https://gota.cafe/pt/receitas/origami-m/origami-m-iced): 20 de café, 200 de água (proporção 1:10), 100°C, por Origami
- [Origami Dripper M — Kyoto](https://gota.cafe/pt/receitas/origami-m/origami-m-kurasu): 15 de café, 270 de água (proporção 1:18), 89°C, por Kurasu
- [Origami Dripper M — Torra Clara](https://gota.cafe/pt/receitas/origami-m/origami-m-light): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Origami
- [Origami Dripper M — M Coringa](https://gota.cafe/pt/receitas/origami-m/origami-m-medina-allround): 18 de café, 300 de água (proporção 1:16.7), 93°C, por Origami
- [Origami Dripper M — Origami M Filtro Wave](https://gota.cafe/pt/receitas/origami-m/origami-m-wave): 18 de café, 300 de água (proporção 1:16.7), 90°C, por Basic Barista

### Origami Pinn

- [Origami Pinn](https://gota.cafe/pt/receitas/origami-pinn): Cone de porcelana a 55° para extração rápida e limpa
- [Origami Pinn — Torra Clara](https://gota.cafe/pt/receitas/origami-pinn/origami-pinn-light): 12 de café, 200 de água (proporção 1:16.7), 93°C, por Brian Quan
- [Origami Pinn — Oficial](https://gota.cafe/pt/receitas/origami-pinn/origami-pinn-official): 15 de café, 225 de água (proporção 1:15), 90°C, por Origami

### Origami Dripper S

- [Origami Dripper S](https://gota.cafe/pt/receitas/origami-s): Cone canelado com drawdown vivo
- [Origami Dripper S — Pulsos em Quartos](https://gota.cafe/pt/receitas/origami-s/origami-s-cafeshi-dark): 15 de café, 255 de água (proporção 1:17), 95°C, por Cafeshi
- [Origami Dripper S — Espirais e Centro](https://gota.cafe/pt/receitas/origami-s/origami-s-cafeshi-light): 15 de café, 255 de água (proporção 1:17), 94°C, por Cafeshi
- [Origami Dripper S — Três Níveis](https://gota.cafe/pt/receitas/origami-s/origami-s-cafeshi-medium): 15 de café, 248 de água (proporção 1:16.5), 93°C, por Cafeshi
- [Origami Dripper S — Comunidade S](https://gota.cafe/pt/receitas/origami-s/origami-s-community): 15 de café, 230 de água (proporção 1:15.3), 93°C, por Origami
- [Origami Dripper S — Três Despejos, Sem Bloom](https://gota.cafe/pt/receitas/origami-s/origami-s-du): 16 de café, 240 de água (proporção 1:15), 94°C, por Jia Ning Du
- [Origami Dripper S — Despejo no Centro](https://gota.cafe/pt/receitas/origami-s/origami-s-fuglen): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Fuglen Tokyo
- [Origami Dripper S — Wave em Baixa Temperatura](https://gota.cafe/pt/receitas/origami-s/origami-s-glitch): 14 de café, 260 de água (proporção 1:18.6), 88°C, por Glitch Coffee
- [Origami Dripper S — S Iced](https://gota.cafe/pt/receitas/origami-s/origami-s-iced): 18 de café, 180 de água (proporção 1:10), 100°C, por Origami
- [Origami Dripper S — Kyoto](https://gota.cafe/pt/receitas/origami-s/origami-s-kurasu): 15 de café, 270 de água (proporção 1:18), 89°C, por Kurasu
- [Origami Dripper S — WBrC 2023](https://gota.cafe/pt/receitas/origami-s/origami-s-medina-wbrc): 15.5 de café, 250 de água (proporção 1:16.1), 91°C, por Carlos Medina
- [Origami Dripper S — Filtro Cônico](https://gota.cafe/pt/receitas/origami-s/origami-s-medina): 16 de café, 240 de água (proporção 1:15), 91°C, por Carlos Medina
- [Origami Dripper S — Single Cup](https://gota.cafe/pt/receitas/origami-s/origami-s-single): 13 de café, 210 de água (proporção 1:16.2), 95°C, por Origami
- [Origami Dripper S — Origami S Filtro Wave](https://gota.cafe/pt/receitas/origami-s/origami-s-wave-filter): 15 de café, 250 de água (proporção 1:16.7), 90°C, por Basic Barista
- [Origami Dripper S — Make-a-Well](https://gota.cafe/pt/receitas/origami-s/origami-s-well): 12 de café, 210 de água (proporção 1:17.5), 93°C, por Origami

### OXO Brew Rapid Brewer

- [OXO Brew Rapid Brewer](https://gota.cafe/pt/receitas/oxo-rapid-brewer): Brewer manual de imersão com shower screen
- [OXO Brew Rapid Brewer — Zuppa Lunga](https://gota.cafe/pt/receitas/oxo-rapid-brewer/hedrick-zuppa-lunga): 22 de café, 220 de água (proporção 1:10), 95°C, por Lance Hedrick
- [OXO Brew Rapid Brewer — Zuppa](https://gota.cafe/pt/receitas/oxo-rapid-brewer/hedrick-zuppa): 22 de café, 82 de água (proporção 1:3.7), 99°C, por Lance Hedrick
- [OXO Brew Rapid Brewer — Concentrado Frio](https://gota.cafe/pt/receitas/oxo-rapid-brewer/oxo-cold-concentrate): 40 de café, 160 de água (proporção 1:4), 20°C, por OXO
- [OXO Brew Rapid Brewer — Oficial](https://gota.cafe/pt/receitas/oxo-rapid-brewer/oxo-official): 20 de café, 160 de água (proporção 1:8), 96°C, por OXO

### Phin Vietnamita

- [Phin Vietnamita](https://gota.cafe/pt/receitas/phin): Gotejamento vietnamita lento, denso e doce
- [Phin Vietnamita — Ca Phe Den (Preto)](https://gota.cafe/pt/receitas/phin/phin-black): 20 de café, 160 de água (proporção 1:8), 96°C, por Gota Team
- [Phin Vietnamita — Coava Specialty](https://gota.cafe/pt/receitas/phin/phin-coava): 16 de café, 100 de água (proporção 1:6.3), 96°C, por Coava Coffee Roasters
- [Phin Vietnamita — Ca Phe Dua (Coco)](https://gota.cafe/pt/receitas/phin/phin-coconut): 20 de café, 160 de água (proporção 1:8), 96°C, por Gota Team
- [Phin Vietnamita — Phin Torra Escura](https://gota.cafe/pt/receitas/phin/phin-dark): 22 de café, 160 de água (proporção 1:7.3), 93°C, por Gota Team
- [Phin Vietnamita — Ca Phe Trung (Café com Ovo)](https://gota.cafe/pt/receitas/phin/phin-egg): 20 de café, 120 de água (proporção 1:6), 96°C, por Gota Team
- [Phin Vietnamita — Ca Phe Sua Da](https://gota.cafe/pt/receitas/phin/phin-iced): 20 de café, 150 de água (proporção 1:7.5), 96°C, por Gota Team
- [Phin Vietnamita — Torra Clara](https://gota.cafe/pt/receitas/phin/phin-light): 18 de café, 180 de água (proporção 1:10), 93°C, por Gota Team
- [Phin Vietnamita — Café com Sal (Ca Phe Muoi)](https://gota.cafe/pt/receitas/phin/phin-salt): 20 de café, 150 de água (proporção 1:7.5), 96°C, por Gota Team
- [Phin Vietnamita — Adoçado](https://gota.cafe/pt/receitas/phin/phin-sweetened): 25 de café, 170 de água (proporção 1:6.8), 96°C, por Gota Team
- [Phin Vietnamita — Tradicional](https://gota.cafe/pt/receitas/phin/phin-traditional): 18 de café, 180 de água (proporção 1:10), 95°C, por Gota Team

### Phoenix70

- [Phoenix70](https://gota.cafe/pt/receitas/phoenix-70): Cone alto de 70° para uma xícara ultralimpa
- [Phoenix70 — Torra Clara](https://gota.cafe/pt/receitas/phoenix-70/phoenix-70-light): 24 de café, 400 de água (proporção 1:16.7), 96°C, por Gota Team
- [Phoenix70 — Oficial](https://gota.cafe/pt/receitas/phoenix-70/phoenix-70-official): 25 de café, 400 de água (proporção 1:16), 95°C, por Saint Anthony Industries
- [Phoenix70 — Xícara Única](https://gota.cafe/pt/receitas/phoenix-70/phoenix-70-single): 15 de café, 250 de água (proporção 1:16.7), 94°C, por Gota Team
- [Phoenix70 — Encorpado 1:15](https://gota.cafe/pt/receitas/phoenix-70/phoenix-70-strong): 30 de café, 450 de água (proporção 1:15), 94°C, por Gota Team

### ROK W1

- [ROK W1](https://gota.cafe/pt/receitas/rok-w1): Cone com um pico central que transforma o leito em um anel
- [ROK W1 — Oficial](https://gota.cafe/pt/receitas/rok-w1/official): 15 de café, 250 de água (proporção 1:16.7), 96°C, por ROK
- [ROK W1 — Duas Xícaras](https://gota.cafe/pt/receitas/rok-w1/two-cup): 30 de café, 500 de água (proporção 1:16.7), 96°C, por ROK
- [ROK W1 — Dois Despejos](https://gota.cafe/pt/receitas/rok-w1/two-pour): 15 de café, 240 de água (proporção 1:16), 95°C, por Alternative Brewing

### Simplify Brewer

- [Simplify Brewer](https://gota.cafe/pt/receitas/simplify-brewer): Leito plano sobre um furo de 40 mm, com o papel quase sem tocar na parede
- [Simplify Brewer — Círculos Primeiro](https://gota.cafe/pt/receitas/simplify-brewer/circle-first): 14 de café, 220 de água (proporção 1:15.7), 93°C, por REC Coffee
- [Simplify Brewer — Cold Brew](https://gota.cafe/pt/receitas/simplify-brewer/cold-brew): 20 de café, 200 de água (proporção 1:10), por Bathtub Coffee
- [Simplify Brewer — Encorpado](https://gota.cafe/pt/receitas/simplify-brewer/full-bodied): 20 de café, 300 de água (proporção 1:15), 95°C, por Eight Ounce Coffee
- [Simplify Brewer — Oficial](https://gota.cafe/pt/receitas/simplify-brewer/official): 15 de café, 230 de água (proporção 1:15.3), 95°C, por Bathtub Coffee

### Sifão Japonês

- [Sifão Japonês](https://gota.cafe/pt/receitas/siphon): Extrator de vidro a vácuo com muito ritual
- [Sifão Japonês — Oficial](https://gota.cafe/pt/receitas/siphon/siphon-blue-bottle): 24 de café, 300 de água (proporção 1:12.5), 90°C, por Blue Bottle Coffee
- [Sifão Japonês — Clássico](https://gota.cafe/pt/receitas/siphon/siphon-classic): 20 de café, 300 de água (proporção 1:15), 90°C, por Blue Bottle Coffee
- [Sifão Japonês — Sifão de Competição](https://gota.cafe/pt/receitas/siphon/siphon-competition): 20 de café, 300 de água (proporção 1:15), 96°C, por Hario
- [Sifão Japonês — Torra Escura](https://gota.cafe/pt/receitas/siphon/siphon-dark): 22 de café, 300 de água (proporção 1:13.6), 90°C, por Hario
- [Sifão Japonês — Mexida em Cruz](https://gota.cafe/pt/receitas/siphon/siphon-espressoworkshop): 15 de café, 230 de água (proporção 1:15.3), 96°C, por Espresso Workshop
- [Sifão Japonês — Alta extração — moagem turca](https://gota.cafe/pt/receitas/siphon/siphon-high-extraction): 23.5 de café, 400 de água (proporção 1:17), 94°C, por Jonathan Gagné
- [Sifão Japonês — Alta Extração — Fineza Turca](https://gota.cafe/pt/receitas/siphon/siphon-highextraction): 23.5 de café, 400 de água (proporção 1:17), 94°C, por Jonathan Gagné
- [Sifão Japonês — Sifão Gelado](https://gota.cafe/pt/receitas/siphon/siphon-iced): 25 de café, 250 de água (proporção 1:10), 96°C, por Hario
- [Sifão Japonês — Kissaten Japonês](https://gota.cafe/pt/receitas/siphon/siphon-japanese): 28 de café, 450 de água (proporção 1:16.1), 96°C, por Hario
- [Sifão Japonês — Filtro de Pano](https://gota.cafe/pt/receitas/siphon/siphon-prima): 25 de café, 375 de água (proporção 1:15), 99°C, por Prima Coffee Equipment

### Solo v1

- [Solo v1](https://gota.cafe/pt/receitas/solo): Dripper de fundo plano rápido com um grande dreno central
- [Solo v1 — Do Dia](https://gota.cafe/pt/receitas/solo/solo-house): 15 de café, 240 de água (proporção 1:16), 93°C, por Mazelab
- [Solo v1 — Campeão WBrC 2025](https://gota.cafe/pt/receitas/solo/solo-peng-wbrc): 15 de café, 210 de água (proporção 1:14), 96°C, por George Jinyang Peng
- [Solo v1 — Dose Pequena](https://gota.cafe/pt/receitas/solo/solo-small-dose): 8 de café, 120 de água (proporção 1:15), 93°C, por Jackie Tran

### Solo Tritan

- [Solo Tritan](https://gota.cafe/pt/receitas/solo-tritan): Dripper de onda de fundo plano Tritan maior, pronto para válvula com o Solo Spin
- [Solo Tritan — WBrC 2026 Quarto lugar](https://gota.cafe/pt/receitas/solo-tritan/solo-moisture): 14 de café, 200 de água (proporção 1:14.3), 94°C, por Jackie Tran
- [Solo Tritan — Batch](https://gota.cafe/pt/receitas/solo-tritan/solo-tritan-batch): 25 de café, 400 de água (proporção 1:16), 93°C, por Gota Team
- [Solo Tritan — PIP](https://gota.cafe/pt/receitas/solo-tritan/solo-tritan-pip): 14 de café, 200 de água (proporção 1:14.3), 94°C, por Mazelab

### Swiss Gold

- [Swiss Gold](https://gota.cafe/pt/receitas/swiss-gold): Cone banhado a ouro sem papel com regulador de fluxo integrado
- [Swiss Gold — Sem Bloom](https://gota.cafe/pt/receitas/swiss-gold/no-bloom): 15 de café, 200 de água (proporção 1:13.3), 93°C, por Dr Forinor
- [Swiss Gold — Oficial](https://gota.cafe/pt/receitas/swiss-gold/official): 15 de café, 225 de água (proporção 1:15), 95°C, por Swiss Gold
- [Swiss Gold — Escoamento Lento](https://gota.cafe/pt/receitas/swiss-gold/slow-drawdown): 16 de café, 250 de água (proporção 1:15.6), 96°C, por Mark Burness
- [Swiss Gold — Sem Mãos](https://gota.cafe/pt/receitas/swiss-gold/walk-away): 17 de café, 275 de água (proporção 1:16.2), 96°C, por Phil P

### Timemore B75

- [Timemore B75](https://gota.cafe/pt/receitas/timemore-b75): Leito plano com geometria inteligente
- [Timemore B75 — Estilo de Competição B75](https://gota.cafe/pt/receitas/timemore-b75/b75-competition): 13 de café, 200 de água (proporção 1:15.4), 91°C, por Gota Team
- [Timemore B75 — B75 Torra Escura](https://gota.cafe/pt/receitas/timemore-b75/b75-dark-roast): 15 de café, 250 de água (proporção 1:16.7), 88°C, por Gota Team
- [Timemore B75 — Bloom Agitado](https://gota.cafe/pt/receitas/timemore-b75/basic-barista-b75): 15 de café, 250 de água (proporção 1:16.7), 94°C, por Basic Barista
- [Timemore B75 — La Perfetta](https://gota.cafe/pt/receitas/timemore-b75/timemore-b75-chemicoffea): 13 de café, 200 de água (proporção 1:15.4), 90°C, por Chemicoffea
- [Timemore B75 — Torra Escura](https://gota.cafe/pt/receitas/timemore-b75/timemore-b75-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Gota Team
- [Timemore B75 — Iced](https://gota.cafe/pt/receitas/timemore-b75/timemore-b75-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Gota Team
- [Timemore B75 — Coreana de Dose Baixa](https://gota.cafe/pt/receitas/timemore-b75/timemore-b75-low-dose): 10 de café, 160 de água (proporção 1:16), 90°C, por Gota Team
- [Timemore B75 — Padrão](https://gota.cafe/pt/receitas/timemore-b75/timemore-b75-std): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Gota Team
- [Timemore B75 — Três Despejos](https://gota.cafe/pt/receitas/timemore-b75/timemore-b75-three-pour): 13 de café, 200 de água (proporção 1:15.4), 90°C, por Gota Team

### Timemore Crystal Eye

- [Timemore Crystal Eye](https://gota.cafe/pt/receitas/timemore-crystal-eye): Cone de vidro com toque moderno
- [Timemore Crystal Eye — Diluição Fixa](https://gota.cafe/pt/receitas/timemore-crystal-eye/andser-japanese-iced): 16 de café, 150 de água (proporção 1:9.4), 91.5°C, por Andrew & Serena
- [Timemore Crystal Eye — Cinco Despejos Iguais](https://gota.cafe/pt/receitas/timemore-crystal-eye/crystal-eye-five-pour): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Timemore
- [Timemore Crystal Eye — Crystal Eye Torra Clara](https://gota.cafe/pt/receitas/timemore-crystal-eye/crystal-eye-light): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Timemore
- [Timemore Crystal Eye — Pour Over](https://gota.cafe/pt/receitas/timemore-crystal-eye/crystal-eye-pourover): 18 de café, 290 de água (proporção 1:16.1), 100°C, por Timemore
- [Timemore Crystal Eye — Despejo Único com Giro](https://gota.cafe/pt/receitas/timemore-crystal-eye/timemore-crystal-eye-basic-barista): 22 de café, 360 de água (proporção 1:16.4), 92°C, por Basic Barista
- [Timemore Crystal Eye — Crystal Eye Torra Escura](https://gota.cafe/pt/receitas/timemore-crystal-eye/timemore-crystal-eye-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Timemore
- [Timemore Crystal Eye — Alta Temperatura](https://gota.cafe/pt/receitas/timemore-crystal-eye/timemore-crystal-eye-high-temp): 26 de café, 415 de água (proporção 1:16), 98°C, por Green Plantation
- [Timemore Crystal Eye — Crystal Eye Iced](https://gota.cafe/pt/receitas/timemore-crystal-eye/timemore-crystal-eye-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Timemore
- [Timemore Crystal Eye — Crystal Eye em Pulsos](https://gota.cafe/pt/receitas/timemore-crystal-eye/timemore-crystal-eye-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Timemore
- [Timemore Crystal Eye — Crystal Eye Despejo Único](https://gota.cafe/pt/receitas/timemore-crystal-eye/timemore-crystal-eye-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Timemore
- [Timemore Crystal Eye — Single](https://gota.cafe/pt/receitas/timemore-crystal-eye/timemore-crystal-eye-single): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Slow Pour Supply

### Torch Donut Dripper

- [Torch Donut Dripper](https://gota.cafe/pt/receitas/torch-donut): Leito em forma de anel com fluxo mais suave
- [Torch Donut Dripper — THE COFFEESHOP Tokyo](https://gota.cafe/pt/receitas/torch-donut/torch-donut-coffeeshop): 15 de café, 250 de água (proporção 1:16.7), 88°C, por THE COFFEESHOP Tokyo
- [Torch Donut Dripper — Donut Torra Escura](https://gota.cafe/pt/receitas/torch-donut/torch-donut-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Torch
- [Torch Donut Dripper — Donut Gelado](https://gota.cafe/pt/receitas/torch-donut/torch-donut-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Torch
- [Torch Donut Dripper — Imersão Donut](https://gota.cafe/pt/receitas/torch-donut/torch-donut-immersion): 16 de café, 250 de água (proporção 1:15.6), 93°C, por Torch
- [Torch Donut Dripper — Deep Dark](https://gota.cafe/pt/receitas/torch-donut/torch-donut-kurasu-deep): 19 de café, 200 de água (proporção 1:10.5), 88°C, por Kurasu
- [Torch Donut Dripper — Torra Clara](https://gota.cafe/pt/receitas/torch-donut/torch-donut-light): 14 de café, 230 de água (proporção 1:16.4), 95°C, por Kurasu
- [Torch Donut Dripper — Torra Média Equilibrada](https://gota.cafe/pt/receitas/torch-donut/torch-donut-medium): 15 de café, 210 de água (proporção 1:14), 90°C, por Torch
- [Torch Donut Dripper — Donut em Pulsos](https://gota.cafe/pt/receitas/torch-donut/torch-donut-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Torch
- [Torch Donut Dripper — Donut Despejo Único](https://gota.cafe/pt/receitas/torch-donut/torch-donut-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Torch
- [Torch Donut Dripper — Clássico](https://gota.cafe/pt/receitas/torch-donut/torch-donut): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Torch

### Torch Mountain Dripper

- [Torch Mountain Dripper](https://gota.cafe/pt/receitas/torch-mountain): Leito em forma de anel com fluxo mais suave
- [Torch Mountain Dripper — Torra Clara com Agitação](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-agitation): 14 de café, 210 de água (proporção 1:15), 93°C, por Torch
- [Torch Mountain Dripper — Mountain Torra Escura](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Torch
- [Torch Mountain Dripper — Mountain Gelado](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Torch
- [Torch Mountain Dripper — Filtro Wave](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-industry): 15 de café, 250 de água (proporção 1:16.7), 92°C, por Industry Beans
- [Torch Mountain Dripper — Torra Clara](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-light): 14 de café, 210 de água (proporção 1:15), 91°C, por Kurasu
- [Torch Mountain Dripper — Mountain em Pulsos](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-pulse): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Torch
- [Torch Mountain Dripper — Mountain Despejo Único](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-single-pour): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Torch
- [Torch Mountain Dripper — Mountain Despejo Lento](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-slow): 14 de café, 220 de água (proporção 1:15.7), 90°C, por Torch
- [Torch Mountain Dripper — Batch Grande](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain-swerl): 25 de café, 400 de água (proporção 1:16), 94°C, por Swerl Coffee
- [Torch Mountain Dripper — Clássico](https://gota.cafe/pt/receitas/torch-mountain/torch-mountain): 18 de café, 270 de água (proporção 1:15), 93°C, por Torch

### Tricolate

- [Tricolate](https://gota.cafe/pt/receitas/tricolate): Cilindro sem bypass para bebidas densas
- [Tricolate — Extração Máxima](https://gota.cafe/pt/receitas/tricolate/hedrick-tricolate): 15 de café, 330 de água (proporção 1:22), 100°C, por Lance Hedrick
- [Tricolate — Dose Leve](https://gota.cafe/pt/receitas/tricolate/tricolate-ace): 13 de café, 260 de água (proporção 1:20), 100°C, por ACE Coffee Roasters
- [Tricolate — Imersão Total](https://gota.cafe/pt/receitas/tricolate/tricolate-classic): 15 de café, 250 de água (proporção 1:16.7), 100°C, por Tricolate
- [Tricolate — Competição](https://gota.cafe/pt/receitas/tricolate/tricolate-competition): 15 de café, 250 de água (proporção 1:16.7), 95°C, por Tricolate
- [Tricolate — Torra Escura](https://gota.cafe/pt/receitas/tricolate/tricolate-dark): 16 de café, 240 de água (proporção 1:15), 88°C, por Tricolate
- [Tricolate — Oficial](https://gota.cafe/pt/receitas/tricolate/tricolate-gagne): 18 de café, 360 de água (proporção 1:20), 100°C, por Jonathan Gagné
- [Tricolate — Alta Extração](https://gota.cafe/pt/receitas/tricolate/tricolate-high-extraction): 15 de café, 250 de água (proporção 1:16.7), 97°C, por Tricolate
- [Tricolate — Gelado](https://gota.cafe/pt/receitas/tricolate/tricolate-iced): 18 de café, 180 de água (proporção 1:10), 96°C, por Tricolate
- [Tricolate — Torra Clara](https://gota.cafe/pt/receitas/tricolate/tricolate-light): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Tricolate
- [Tricolate — Dois Despejos](https://gota.cafe/pt/receitas/tricolate/tricolate-prima): 20 de café, 360 de água (proporção 1:18), 99°C, por Prima Coffee Equipment
- [Tricolate — Triple Pre-Wet](https://gota.cafe/pt/receitas/tricolate/tricolate-rao): 20 de café, 400 de água (proporção 1:20), 100°C, por Scott Rao

### UFO Dripper

- [UFO Dripper](https://gota.cafe/pt/receitas/ufo): Cone aberto de 80° com clareza cônica e tolerância de fundo plano
- [UFO Dripper — USBrC Qualifiers](https://gota.cafe/pt/receitas/ufo/ufo-chay-qualifiers): 16 de café, 250 de água (proporção 1:15.6), 92°C, por Kenzie Chay
- [UFO Dripper — Caneca Diária](https://gota.cafe/pt/receitas/ufo/ufo-daily-mug): 12 de café, 200 de água (proporção 1:16.7), 92°C, por Gota Team
- [UFO Dripper — USBrC Nationals](https://gota.cafe/pt/receitas/ufo/ufo-dixon-usbrc): 16 de café, 250 de água (proporção 1:15.6), 93°C, por John Dixon
- [UFO Dripper — WBrC 2024](https://gota.cafe/pt/receitas/ufo/ufo-iidaka-wbrc): 15 de café, 240 de água (proporção 1:16), 92°C, por Wataru Iidaka
- [UFO Dripper — WBrC 2026 Campeão](https://gota.cafe/pt/receitas/ufo/ufo-jaafar-wbrc): 15 de café, 200 de água (proporção 1:13.3), 92°C, por Nas Jaafar
- [UFO Dripper — Type A](https://gota.cafe/pt/receitas/ufo/ufo-official-type-a): 13.5 de café, 200 de água (proporção 1:14.8), 92°C, por UFO Coffee Tools
- [UFO Dripper — Oficial](https://gota.cafe/pt/receitas/ufo/ufo-official): 15 de café, 250 de água (proporção 1:16.7), 92°C, por UFO Coffee Tools
- [UFO Dripper — Fermentados](https://gota.cafe/pt/receitas/ufo/ufo-pack-fermented): 15 de café, 240 de água (proporção 1:16), 92°C, por Pack Katisomaskul
- [UFO Dripper — Três Despejos](https://gota.cafe/pt/receitas/ufo/ufo-pack-three-pours): 15 de café, 240 de água (proporção 1:16), 92°C, por Pack Katisomaskul
- [UFO Dripper — Switch Intenso](https://gota.cafe/pt/receitas/ufo/ufo-switch-high): 12 de café, 200 de água (proporção 1:16.7), 92°C, por UFO Coffee Tools
- [UFO Dripper — Switch Suave](https://gota.cafe/pt/receitas/ufo/ufo-switch-mild): 12 de café, 200 de água (proporção 1:16.7), 92°C, por UFO Coffee Tools

### V60 01

- [V60 01](https://gota.cafe/pt/receitas/v60-01): Cone clássico para xícaras vivas e articuladas
- [V60 01 — Grosso e Lento](https://gota.cafe/pt/receitas/v60-01/aoma-v60): 13 de café, 208 de água (proporção 1:16), 92°C, por aoma coffee
- [V60 01 — 1 · 3 · 9](https://gota.cafe/pt/receitas/v60-01/doha-1-3-9): 15 de café, 210 de água (proporção 1:14), 92°C, por Doha Coffee
- [V60 01 — 1 · 5 · 5](https://gota.cafe/pt/receitas/v60-01/doha-1-5-5): 15 de café, 180 de água (proporção 1:12), 92°C, por Doha Coffee
- [V60 01 — Kyoto](https://gota.cafe/pt/receitas/v60-01/kurasu-v60): 13 de café, 200 de água (proporção 1:15.4), 91°C, por Kurasu
- [V60 01 — Espiral com Moagem Fina](https://gota.cafe/pt/receitas/v60-01/perger-v60): 12 de café, 200 de água (proporção 1:16.7), 97°C, por Matt Perger
- [V60 01 — Concentrado](https://gota.cafe/pt/receitas/v60-01/v60-01-concentrate): 15 de café, 150 de água (proporção 1:10), 95°C, por Heart Coffee Roasters
- [V60 01 — Torra Escura](https://gota.cafe/pt/receitas/v60-01/v60-01-dark): 12 de café, 180 de água (proporção 1:15), 88°C, por Hario
- [V60 01 — Quatro Despejos Pequenos](https://gota.cafe/pt/receitas/v60-01/v60-01-hoffmann): 15 de café, 250 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [V60 01 — Iced Japonês](https://gota.cafe/pt/receitas/v60-01/v60-01-iced): 15 de café, 150 de água (proporção 1:10), 100°C, por Hario
- [V60 01 — Japonês](https://gota.cafe/pt/receitas/v60-01/v60-01-japanese): 20 de café, 300 de água (proporção 1:15), 93°C, por Hario
- [V60 01 — 4:6](https://gota.cafe/pt/receitas/v60-01/v60-01-kasuya): 20 de café, 300 de água (proporção 1:15), 93°C, por Tetsu Kasuya
- [V60 01 — Single Origin](https://gota.cafe/pt/receitas/v60-01/v60-01-single-origin): 12 de café, 200 de água (proporção 1:16.7), 96°C, por Hario
- [V60 01 — Xícara Única Rápida](https://gota.cafe/pt/receitas/v60-01/v60-01-single): 12 de café, 200 de água (proporção 1:16.7), 95°C, por Hario

### V60 02

- [V60 02](https://gota.cafe/pt/receitas/v60-02): Cone clássico para xícaras vivas e articuladas
- [V60 02 — Diluição Fixa](https://gota.cafe/pt/receitas/v60-02/andser-japanese-iced): 16 de café, 150 de água (proporção 1:9.4), 91.5°C, por Andrew & Serena
- [V60 02 — Cinco Despejos Iguais](https://gota.cafe/pt/receitas/v60-02/battefeld-v60): 20 de café, 300 de água (proporção 1:15), 93°C, por Nicole Battefeld-Montgomery
- [V60 02 — Despejo Circular Único](https://gota.cafe/pt/receitas/v60-02/blue-bottle-v60): 21 de café, 350 de água (proporção 1:16.7), 96°C, por Blue Bottle Coffee
- [V60 02 — Espirais Constantes](https://gota.cafe/pt/receitas/v60-02/counter-culture-v60): 15 de café, 250 de água (proporção 1:16.7), 93°C, por Counter Culture Coffee
- [V60 02 — 1 · 3 · 9](https://gota.cafe/pt/receitas/v60-02/doha-1-3-9): 20 de café, 280 de água (proporção 1:14), 92°C, por Doha Coffee
- [V60 02 — 1 · 5 · 5](https://gota.cafe/pt/receitas/v60-02/doha-1-5-5): 20 de café, 240 de água (proporção 1:12), 92°C, por Doha Coffee
- [V60 02 — Jonathan Gagné](https://gota.cafe/pt/receitas/v60-02/gagne-v60): 22 de café, 374 de água (proporção 1:17), 100°C, por Jonathan Gagné
- [V60 02 — Oficial](https://gota.cafe/pt/receitas/v60-02/george-howell-v60): 26 de café, 390 de água (proporção 1:15), 96°C, por George Howell
- [V60 02 — Receita Oficial](https://gota.cafe/pt/receitas/v60-02/hario-official-v60): 16 de café, 270 de água (proporção 1:16.9), 93°C, por Hario
- [V60 02 — Bloom Mexido com Despejo Central](https://gota.cafe/pt/receitas/v60-02/heart-v60): 22 de café, 360 de água (proporção 1:16.4), 95°C, por Heart Coffee Roasters
- [V60 02 — Método 1-2-1](https://gota.cafe/pt/receitas/v60-02/hedrick-121): 18 de café, 306 de água (proporção 1:17), 100°C, por Lance Hedrick
- [V60 02 — Diária](https://gota.cafe/pt/receitas/v60-02/hedrick-daily): 15 de café, 250 de água (proporção 1:16.7), 100°C, por Lance Hedrick
- [V60 02 — Gelo Depois](https://gota.cafe/pt/receitas/v60-02/hedrick-flash-brew): 20 de café, 240 de água (proporção 1:12), 95°C, por Lance Hedrick
- [V60 02 — One and Done](https://gota.cafe/pt/receitas/v60-02/hedrick-one-and-done): 15 de café, 225 de água (proporção 1:15), 93°C, por Lance Hedrick
- [V60 02 — Fácil e Eficaz](https://gota.cafe/pt/receitas/v60-02/hedrick-ultimate-v60): 20 de café, 340 de água (proporção 1:17), 99°C, por Lance Hedrick
- [V60 02 — Técnica Definitiva](https://gota.cafe/pt/receitas/v60-02/hoffmann-v60): 15 de café, 250 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [V60 02 — Pulsos em Espiral](https://gota.cafe/pt/receitas/v60-02/intelligentsia-v60): 26 de café, 415 de água (proporção 1:16), 95°C, por Intelligentsia Coffee
- [V60 02 — Método 4:6](https://gota.cafe/pt/receitas/v60-02/kasuya-46): 20 de café, 300 de água (proporção 1:15), 92°C, por Tetsu Kasuya
- [V60 02 — Multidespejo](https://gota.cafe/pt/receitas/v60-02/kasuya-multi-pour): 20 de café, 300 de água (proporção 1:15), 96°C, por Tetsu Kasuya
- [V60 02 — Extração Rápida](https://gota.cafe/pt/receitas/v60-02/matt-perger-v60): 12 de café, 200 de água (proporção 1:16.7), 97°C, por Matt Perger
- [V60 02 — WBrC 2021](https://gota.cafe/pt/receitas/v60-02/matt-winton-v60): 20 de café, 300 de água (proporção 1:15), 93°C, por Matt Winton
- [V60 02 — Dois Despejos com Agitação](https://gota.cafe/pt/receitas/v60-02/onyx-v60): 20 de café, 320 de água (proporção 1:16), 96°C, por Onyx Coffee Lab
- [V60 02 — Fluxo Osmótico](https://gota.cafe/pt/receitas/v60-02/osmotic-flow-v60): 20 de café, 300 de água (proporção 1:15), 88°C, por Hario
- [V60 02 — Seis Pulsos Agressivos](https://gota.cafe/pt/receitas/v60-02/patrik-rolf-v60): 20 de café, 300 de água (proporção 1:15), 92°C, por Patrik Rolf
- [V60 02 — Gelado 4ª Onda](https://gota.cafe/pt/receitas/v60-02/roca-4th-wave-iced): 20 de café, 180 de água (proporção 1:9), 88°C, por ROCA Coffee Roasters
- [V60 02 — Rao Spin](https://gota.cafe/pt/receitas/v60-02/scott-rao-v60): 20 de café, 340 de água (proporção 1:17), 96°C, por Scott Rao
- [V60 02 — Despejo Lento Contínuo](https://gota.cafe/pt/receitas/v60-02/stumptown-v60): 21 de café, 360 de água (proporção 1:17.1), 96°C, por Stumptown Coffee Roasters
- [V60 02 — Quatro Despejos em Zigue-Zague](https://gota.cafe/pt/receitas/v60-02/tawansunshine23-four-pour): 25 de café, 300 de água (proporção 1:12), 92°C, por Tawans Nui
- [V60 02 — Zigue-Zague no Gelo](https://gota.cafe/pt/receitas/v60-02/tawansunshine23-iced-zigzag): 20 de café, 200 de água (proporção 1:10), 90°C, por Tawans Nui
- [V60 02 — Zigue-Zague](https://gota.cafe/pt/receitas/v60-02/tawansunshine23-zigzag): 20 de café, 200 de água (proporção 1:10), 90°C, por Tawans Nui
- [V60 02 — V60 Padrão de Competição](https://gota.cafe/pt/receitas/v60-02/v60-competition): 18 de café, 270 de água (proporção 1:15), 93°C, por WBrC
- [V60 02 — V60 para Torra Escura com Baixa Temperatura](https://gota.cafe/pt/receitas/v60-02/v60-dark-roast-low-temp): 18 de café, 290 de água (proporção 1:16.1), 85°C, por Barista Hustle
- [V60 02 — Torra Escura](https://gota.cafe/pt/receitas/v60-02/v60-dark-roast): 15 de café, 240 de água (proporção 1:16), 88°C, por Hario
- [V60 02 — V60 de Alta Extração](https://gota.cafe/pt/receitas/v60-02/v60-gagne-high-extraction): 15 de café, 250 de água (proporção 1:16.7), 100°C, por Jonathan Gagné
- [V60 02 — V60 Iced Japonês](https://gota.cafe/pt/receitas/v60-02/v60-hoffmann-iced): 25 de café, 250 de água (proporção 1:10), 100°C, por James Hoffmann
- [V60 02 — Mexido para Dois](https://gota.cafe/pt/receitas/v60-02/v60-hoffmann-large): 30 de café, 500 de água (proporção 1:16.7), 100°C, por James Hoffmann
- [V60 02 — Iced Coffee Japonês](https://gota.cafe/pt/receitas/v60-02/v60-iced-japanese): 20 de café, 180 de água (proporção 1:9), 96°C, por Hario
- [V60 02 — Nordic Light](https://gota.cafe/pt/receitas/v60-02/v60-nordic): 15 de café, 250 de água (proporção 1:16.7), 98°C, por Tim Wendelboe
- [V60 02 — Método V60 de Despejo Único](https://gota.cafe/pt/receitas/v60-02/v60-one-pour): 15 de café, 250 de água (proporção 1:16.7), 96°C, por Hario
- [V60 02 — Método de Despejo em Pulsos](https://gota.cafe/pt/receitas/v60-02/v60-pulse-pour): 18 de café, 300 de água (proporção 1:16.7), 95°C, por Hario
- [V60 02 — Sweet Spot (Iniciante)](https://gota.cafe/pt/receitas/v60-02/v60-sweet-spot): 15 de café, 225 de água (proporção 1:15), 93°C, por Hario
- [V60 02 — Duas Xícaras](https://gota.cafe/pt/receitas/v60-02/v60-two-cup): 30 de café, 500 de água (proporção 1:16.7), 96°C, por Hario
- [V60 02 — Pulso Sereno](https://gota.cafe/pt/receitas/v60-02/wendelboe-v60): 16 de café, 250 de água (proporção 1:15.6), 96°C, por Tim Wendelboe

### V60 03

- [V60 03](https://gota.cafe/pt/receitas/v60-03): Cone clássico para xícaras vivas e articuladas
- [V60 03 — 1 · 3 · 9](https://gota.cafe/pt/receitas/v60-03/doha-1-3-9): 30 de café, 420 de água (proporção 1:14), 92°C, por Doha Coffee
- [V60 03 — 1 · 5 · 5](https://gota.cafe/pt/receitas/v60-03/doha-1-5-5): 30 de café, 360 de água (proporção 1:12), 92°C, por Doha Coffee
- [V60 03 — Batelada Grande](https://gota.cafe/pt/receitas/v60-03/v60-03-batch): 40 de café, 640 de água (proporção 1:16), 96°C, por Hario
- [V60 03 — Torra Escura](https://gota.cafe/pt/receitas/v60-03/v60-03-dark): 28 de café, 420 de água (proporção 1:15), 88°C, por Hario
- [V60 03 — 4:6 em Batelada Grande](https://gota.cafe/pt/receitas/v60-03/v60-03-four-six): 40 de café, 600 de água (proporção 1:15), 92°C, por Hario
- [V60 03 — Técnica Definitiva](https://gota.cafe/pt/receitas/v60-03/v60-03-hoffmann): 30 de café, 500 de água (proporção 1:16.7), 95°C, por James Hoffmann
- [V60 03 — Batelada Iced](https://gota.cafe/pt/receitas/v60-03/v60-03-iced): 40 de café, 400 de água (proporção 1:10), 100°C, por Hario
- [V60 03 — 4:6 Escalado](https://gota.cafe/pt/receitas/v60-03/v60-03-kasuya-46): 30 de café, 450 de água (proporção 1:15), 95°C, por Tetsu Kasuya
- [V60 03 — 4:6](https://gota.cafe/pt/receitas/v60-03/v60-03-kasuya): 30 de café, 450 de água (proporção 1:15), 93°C, por Tetsu Kasuya
- [V60 03 — Party](https://gota.cafe/pt/receitas/v60-03/v60-03-party): 50 de café, 800 de água (proporção 1:16), 96°C, por Hario
- [V60 03 — Alta Agitação](https://gota.cafe/pt/receitas/v60-03/v60-03-sample): 30 de café, 500 de água (proporção 1:16.7), 100°C, por Sample Coffee
- [V60 03 — Despejo Único](https://gota.cafe/pt/receitas/v60-03/v60-03-single-pour): 30 de café, 500 de água (proporção 1:16.7), 93°C, por Hario

### Hario V60 NEO 01

- [Hario V60 NEO 01](https://gota.cafe/pt/receitas/v60-neo-01): V60 mais rápido e limpo, 72 nervuras finas
- [Hario V60 NEO 01 — Fluxo Rápido](https://gota.cafe/pt/receitas/v60-neo-01/kawano-fast-flow): 14 de café, 235 de água (proporção 1:16.8), 90°C, por Kawano Yuma

### Hario V60 NEO 02

- [Hario V60 NEO 02](https://gota.cafe/pt/receitas/v60-neo-02): V60 mais rápido e limpo, 72 nervuras finas
- [Hario V60 NEO 02 — 15 Method](https://gota.cafe/pt/receitas/v60-neo-02/coffee-samurai-15-method): 15 de café, 225 de água (proporção 1:15), 90°C, por Coffee Samurai
- [Hario V60 NEO 02 — Torra Escura](https://gota.cafe/pt/receitas/v60-neo-02/coffee-samurai-dark): 15 de café, 165 de água (proporção 1:11), 85°C, por Coffee Samurai
- [Hario V60 NEO 02 — Aroma Switch](https://gota.cafe/pt/receitas/v60-neo-02/coffee365-aroma): 16 de café, 225 de água (proporção 1:14.1), 94°C, por Coffee 365
- [Hario V60 NEO 02 — Clareza Switch](https://gota.cafe/pt/receitas/v60-neo-02/coffee365-clarity): 15 de café, 240 de água (proporção 1:16), 92°C, por Coffee 365
- [Hario V60 NEO 02 — Imersão Total](https://gota.cafe/pt/receitas/v60-neo-02/coffee365-full-immersion): 18 de café, 225 de água (proporção 1:12.5), 94°C, por Coffee 365
- [Hario V60 NEO 02 — Intensidade Switch](https://gota.cafe/pt/receitas/v60-neo-02/coffee365-intensity): 16 de café, 240 de água (proporção 1:15), 91°C, por Coffee 365
- [Hario V60 NEO 02 — Doçura Switch](https://gota.cafe/pt/receitas/v60-neo-02/coffee365-sweetness): 18 de café, 280 de água (proporção 1:15.6), 91°C, por Coffee 365
- [Hario V60 NEO 02 — Só Mexer](https://gota.cafe/pt/receitas/v60-neo-02/hatakeyama-stir-only): 13 de café, 150 de água (proporção 1:11.5), 100°C, por Hatakeyama Daiki
- [Hario V60 NEO 02 — Flash com Gelo](https://gota.cafe/pt/receitas/v60-neo-02/jukucy-flash-iced): 18 de café, 150 de água (proporção 1:8.3), 94°C, por Tomoya Tsujii
- [Hario V60 NEO 02 — Percolação](https://gota.cafe/pt/receitas/v60-neo-02/kurasu-percolation): 12 de café, 200 de água (proporção 1:16.7), 91°C, por Kurasu
- [Hario V60 NEO 02 — Híbrido Switch](https://gota.cafe/pt/receitas/v60-neo-02/kurasu-switch-hybrid): 16 de café, 240 de água (proporção 1:15), 91°C, por Kurasu
- [Hario V60 NEO 02 — Diário](https://gota.cafe/pt/receitas/v60-neo-02/miknayr-everyday): 14 de café, 210 de água (proporção 1:15), 92°C, por miknayr
- [Hario V60 NEO 02 — Imersão Switch](https://gota.cafe/pt/receitas/v60-neo-02/miknayr-switch-immersion): 14 de café, 210 de água (proporção 1:15), 92°C, por miknayr
- [Hario V60 NEO 02 — Duas Fases](https://gota.cafe/pt/receitas/v60-neo-02/quality-life-two-stage): 15 de café, 240 de água (proporção 1:16), 92°C, por Quality Life Coffee
- [Hario V60 NEO 02 — WBrC 2026 Quinto lugar](https://gota.cafe/pt/receitas/v60-neo-02/v60-neo-two-temp-switch): 14 de café, 200 de água (proporção 1:14.3), 95°C, por Ethan Junseong Park
- [Hario V60 NEO 02 — Dois Despejos](https://gota.cafe/pt/receitas/v60-neo-02/word-coffee-two-pour): 15 de café, 225 de água (proporção 1:15), 92°C, por The Word Coffee Roasters
- [Hario V60 NEO 02 — Diluição Fixa](https://gota.cafe/pt/receitas/v60-neo-02/andser-japanese-iced): 16 de café, 150 de água (proporção 1:9.4), 91.5°C, por Andrew & Serena
- [Hario V60 NEO 02 — 1 · 3 · 9](https://gota.cafe/pt/receitas/v60-neo-02/doha-1-3-9): 20 de café, 280 de água (proporção 1:14), 92°C, por Doha Coffee
- [Hario V60 NEO 02 — 1 · 5 · 5](https://gota.cafe/pt/receitas/v60-neo-02/doha-1-5-5): 20 de café, 240 de água (proporção 1:12), 92°C, por Doha Coffee
- [Hario V60 NEO 02 — Multidespejo](https://gota.cafe/pt/receitas/v60-neo-02/kasuya-multi-pour): 20 de café, 300 de água (proporção 1:15), 96°C, por Tetsu Kasuya

### Varia FLO

- [Varia FLO](https://gota.cafe/pt/receitas/varia-flo): Dripper de fundo plano com telas de fluxo
- [Varia FLO — Everything Coffee](https://gota.cafe/pt/receitas/varia-flo/everything-coffee): 13 de café, 200 de água (proporção 1:15.4), 93°C, por Everything Coffee
- [Varia FLO — Basic Medium](https://gota.cafe/pt/receitas/varia-flo/kurasu-basic): 13 de café, 200 de água (proporção 1:15.4), 93°C, por Kurasu
- [Varia FLO — Oficial quente](https://gota.cafe/pt/receitas/varia-flo/kurasu-official-hot): 13 de café, 200 de água (proporção 1:15.4), 93°C, por Kurasu
- [Varia FLO — Oficial gelado](https://gota.cafe/pt/receitas/varia-flo/kurasu-official-iced): 13 de café, 150 de água (proporção 1:11.5), 93°C, por Kurasu

### Walkure Karlsbader

- [Walkure Karlsbader](https://gota.cafe/pt/receitas/walkure): Clássico em porcelana com drawdown mais lento
- [Walkure Karlsbader — Clássico](https://gota.cafe/pt/receitas/walkure/walkure-classic): 20 de café, 300 de água (proporção 1:15), 96°C, por Walküre Porzellan
- [Walkure Karlsbader — Oficial](https://gota.cafe/pt/receitas/walkure/walkure-coffeecircle): 22 de café, 350 de água (proporção 1:15.9), 96°C, por Coffee Circle
- [Walkure Karlsbader — Torra Escura](https://gota.cafe/pt/receitas/walkure/walkure-dark): 20 de café, 300 de água (proporção 1:15), 88°C, por Walküre Porzellan
- [Walkure Karlsbader — Tradicional Alemão](https://gota.cafe/pt/receitas/walkure/walkure-german): 22 de café, 350 de água (proporção 1:15.9), 94°C, por Walküre Porzellan
- [Walkure Karlsbader — Gelado](https://gota.cafe/pt/receitas/walkure/walkure-iced): 24 de café, 240 de água (proporção 1:10), 96°C, por Walküre Porzellan
- [Walkure Karlsbader — Berlim](https://gota.cafe/pt/receitas/walkure/walkure-kaffeekirsche): 25 de café, 350 de água (proporção 1:14), 95°C, por Kaffeekirsche
- [Walkure Karlsbader — Torra Clara](https://gota.cafe/pt/receitas/walkure/walkure-light): 18 de café, 300 de água (proporção 1:16.7), 96°C, por Walküre Porzellan
- [Walkure Karlsbader — Forte](https://gota.cafe/pt/receitas/walkure/walkure-strong): 25 de café, 300 de água (proporção 1:12), 96°C, por Walküre Porzellan
- [Walkure Karlsbader — Dois Despejos](https://gota.cafe/pt/receitas/walkure/walkure-two-pour): 20 de café, 300 de água (proporção 1:15), 93°C, por Walküre Porzellan
- [Walkure Karlsbader — Moagem Média](https://gota.cafe/pt/receitas/walkure/walkure-voltage): 21 de café, 360 de água (proporção 1:17.1), 96°C, por Voltage Coffee Supply