121 recipes.
| Brewer | Dose | Water / yield | Ratio | Temp | Grind | Time | Notes | By | Source |
|---|---|---|---|---|---|---|---|---|---|
| Origami (Origami Air in competition) with cone papers | 15.5 g | 250 g | 1:16 | 91 °C | medium-coarse: 1Zpresso ZP6 at 5.2 from zero, or about 400 µm on a Zerno Z1 | about 2:45 | Five 50 g pours, one every 30 s counted from the start of each pour, with no stirring or swirling. Keep the kettle hot and aim for the bed to drain at about 2:45. Based on the 2023 championship method. Coffee: natural, 8 days off roast in competition. | Rowsell | 6:35 |
| Hario V60 ceramic, rinsed paper (centre-pour method) | 15 g | 250 g | about 1:16.7 | finer than a usual V60 but far from espresso, about 2 to 3 clicks finer than 1.5 on a 1Zpresso X-Pro | about 2:00 | Bloom with 30 g poured in circles and leave it 30 s without swirling, then make one slow central pour to 250 g over about 45 s (finishing near 1:15). Don't swirl. Let it drain. Coffee: suits naturals and anaerobics. | Rowsell | 2:01 | |
| Hario V60, 4:6 method (also fine on Chemex, Origami, Kalita, Stagg X) | 20 g | 320 g | 1:16 | 92 °C | coarser than usual, kosher-salt size | 3:00 to 3:30 drawdown | Rinse the paper. Pour in 60 g portions (three times the dose) about every 45 s, each once the last has drained. The first 40% sets the balance. A smaller opening pour (say 50 then 70) leans sweeter and a bigger one leans brighter. Swirl only after the first. The remaining pours set strength, and more pours make a stronger cup (five 60 g pours in the demo). Swirl the server at the end. | Rowsell | 2:08 |
| Hario Switch, valve open (two-pour recipe) | Millab M01 at 5.5 | 2:25 | The Coffee Chronicler's usual two-pour Switch method. The bed had fully drained by 2:25. Coffee: very light washed. | Chronicler | 6:44 | ||||
| Hario Switch (open, then closed), paper filter | 20 g | 320 g | 1:16 | medium-fine: 1Zpresso K-Max 6 or Comandante C40 22 to 24 clicks | 2:45 to 3:15 | Rinse the paper. With the valve open, pour half the water (160 g), centre out and back in. At 0:45 close the valve and add the second half in out-and-back circles to stir things up. Open at 2:00 and let it drain (30 s to 1 min, longer for tricky naturals). Works from 15 to 25 g. Use 1:15 on entry-level conicals and 1:16 to 1:17 on better grinders. Coffee: any. | Chronicler | 1:31 | |
| Hario Switch mini, the everyday quality-control recipe | 8 g | 130 g | about 1:16 | 93 °C | medium-fine: Comandante C40 20 to 22 or 1Zpresso K-Ultra 5.5 to 6.5 | about 2:30 | With the valve open, pour 65 g. Close it at 30 s and top up to 130 g, then open again at 2:00. For 20 to 30 g batches go slightly coarser. Use water from 86 to 87 °C for medium and darker roasts, up to boiling for ultra-light. Coffee: light to medium. | Chronicler | 2:59 |
| Hario V60 or other cones, Cafec Abaca paper | 15 g | 240 g | 1:16 | 93 °C | Comandante C40 23 to 28 or 1Zpresso K-Ultra 7 to 8 | Bloom with 60 g (four times the dose) for 45 s, then a vigorous 60 g pour to reach half the water. Let it drain, then add the second half very gently at 1 to 2 ml/s with no more than 1 to 1.5 cm of water over the bed. A dispersion screen makes the gentle half easier. Coffee: light to medium. | Chronicler | 5:55 | |
| Hario V60, osmotic flow, Cafec T90 papers | 20 g | 300 g | 1:15 (1:16 with 18.5 g for lighter roasts on a good grinder) | 93 °C | medium-coarse, on the coarse side for pour-over | 3 to 5 min (beyond 4 is fine) | Bloom with 2.5 times the dose (50 g) for 45 s. Pour slowly in the centre, kettle low over the bed, to half the water, then add the rest in slowly widening circles, keeping off the paper and never outpacing the drain. Coffee: any. | Chronicler | 3:12 |
| Flat-bottom dripper (Kalita Wave, Timemore B75 and similar) | 12 g | 200 g | about 1:16.7 | 2:00 to 3:30 depending on batch size | Bloom with three times the dose (36 g). Pour to half the target (100 g) and wait until the bed nearly shows, then finish with slow circles. Coffee: any. | Chronicler | 15:52 | ||
| Hario V60, Tetsu Kasuya's 4:6 | coarse | Five equal pours on a coarse grind, with the same low level of agitation throughout. Coffee: any. | Chronicler | 1:01 | |||||
| Hario V60, James Hoffmann's method | Bloom at twice the dose with a hard swirl, a firm pour, then a long gentle pour, a shallow spoon stir and a last swirl. Coffee: light. | Chronicler | 2:32 | ||||||
| Kalita Wave with a dispersion screen (another reviewer's recipe) | A soft bloom, one big pour with a hand stir, then percolation through the screen at roughly 10% agitation. Coffee: any. | Chronicler | 3:32 | ||||||
| Hario V60, declining agitation | Bloom at three times the dose, then a fast kettle pour from about 10 cm up, followed by lower, softer pours through a dispersion tool. Coffee: light. | Chronicler | 7:06 | ||||||
| Hario Switch, a sweeter take on the original recipe | valve opens at 2:00 | As the original Switch recipe, but shut the valve 25 s after the first big pour instead of 45 s, add the second half and open at 2:00. Closing earlier trims acidity and adds sweetness. Coffee: any. | Chronicler | 1:02 | |||||
| Hario Switch on a 03 V60 base (large batch) | 45 g | 720 g | 1:16 | your usual setting, or a few clicks coarser at most | valve opens at about 2:45 | Split the water 50/50. The first half takes about 1:20 to pour and drain. Close the valve at about 1:30 or later, add the second half and open at 2:45 instead of 1:45. Coffee: any. | Chronicler | 2:04 | |
| Kalita Wave (steel with screen, usually ceramic) plus Gabi Master B | 25 g | 400 g | 1:16 | normal pour-over grind or a shade finer, moved to hit the time | 3:15 to 3:45 | Bloom with three times the dose (75 g) and don't stir. Pour hard to five times the dose, with the first two pours making up half the water (200 g), then stir gently twice. Fit the Gabi Master B and add the last 200 g in fills of up to 120 ml, topping up only the centre reservoir after the first. Swirl before serving. Expect a flat, sandy bed. Coffee: light to medium. | Chronicler | 3:07 | |
| Hario V60 (also Cafec Flower, Origami, Hario Alpha), fast papers such as Cafec T90 or Abaca | 15 g | 240 g | 1:16 | 91 °C | medium-coarse (kosher salt or cane sugar), median particle near 800 µm | 2:00 to 3:30 depending on batch size | Rinse the paper and give a quick 30 s bloom that wets every ground. Then add small circular pours from the centre outwards, keeping about 1.5 cm of water over the bed. Top up each time it has almost drained and the centre starts to show, 6 to 7 pours in all. Coffee: light naturals, anaerobics and honeys through to medium and dark, but not ultra-light washed. | Chronicler | 2:31 |
| Hario Drip Assist (cups tasted from a Chemex) | 20 g | very fine for drip, the AeroPress setting on each grinder (1Zpresso ZP6, X-Pro, K-Max) | One assisted recipe on every grinder, a bloom and then a pour to 100 g, compared blind. Coffee: light Ethiopian. | Chronicler | 9:08 | ||||
| Hario Switch mini, the standard recipe at 8 g | 8 g | Timemore Sculptor 078S with Lebrew burrs at 16 to 18 | The usual Switch method scaled to 8 g for a side-by-side burr comparison. Coffee: decaf. | Chronicler | 6:37 | ||||
| Hario V60 | 18 g | 288 g | 1:16 | Niche Zero at 45 | Bloom with 40 g for 30 s, make one continuous pour, and swirl while it drains. | Sprometheus | 1:35 | ||
| Orea V3 with Kalita 185 papers (rpm test) | 15 g | Option-O Lagom P64 at 200, 800 and 1,400 rpm | Bloom with 40 g for 30 s, then make two 100 g pours and swirl as it finishes. Brew at about 190 °F. Coffee: medium. | Sprometheus | 1:00 | ||||
| Top-and-tail technique, any dripper (including the Clever) | your normal setting | Bloom into a separate jug, move the dripper onto the main jug once the bloom has dripped through, brew as usual, and lift the dripper off as soon as the water reaches the bed. Coffee: light fruity or floral roasts suit it. | Sprometheus | 1:31 | |||||
| Hario V60, Cafec light-roast paper (a hybrid technique) | 18 g | 288 g | 1:16 | medium-coarse | 3:30 to 4:00 | Rinse, add the coffee and tap it level, then spiral a stir stick into a central dip (about three turns). Bloom with about 50 g and stir it in. At 0:30 pour in circles to 60% (173 g) by about 1:15, then pour straight into the centre to 288 g by 2:30 to 2:45. Swirl, and take the cone off once it slows to drips. Coffee: light to medium. | Sprometheus | 2:02 | |
| Origami with V60 paper (no-bloom method) | 20 g | 300 g | 1:15 | 90 °C | medium-fine | about 2:00 | Stir a dip into the bed with a chopstick and tap it flat. Then make one slow circular pour from the centre out at about 5 g/s for roughly a minute, keeping off the paper to limit bypass. The first drips come at 10 to 15 s. Stir at the end and let it drain. Use about 180 °F or less for fresher or darker coffee. Coffee: two-week-old medium roast. | Sprometheus | 2:32 |
| Hario V60, osmotic flow, Cafec medium-dark paper | 20 g | 300 g | 1:15 | slightly coarser than a usual V60 | Bloom from the centre outwards, then keep adding small central pours, each sized to about a coin-wide bubble, up to 100 g. Pour the rest around the foam dome in a tight zone, widening only for the last 10 g so a ring of grounds is left. Coffee: lighter, 4 days off roast. | Sprometheus | 2:01 | ||
| Hario V60, full saturation | 20 g | 300 g | 1:15 | same as the osmotic-flow brew | A 30 s bloom with double the water and a quick stir, a circular pour to 150 g, then one centre pour to 300 g and a swirl to flatten the bed. Coffee: lighter. | Sprometheus | 3:03 | ||
| Glass Orea (burr comparison) | 1:16 | Zerno Z1 with SSP multi-purpose burrs, one setting for blind and standard burrs | A 30 s bloom, then two pours. | Sprometheus | 5:24 | ||||
| Hario Switch, alternating open and closed phases | 18 g | 288 g | 1:16 | medium-coarse | 4:30 to 5:00 | Water just off the boil. Phase 1, valve open: 72 g in 5 to 10 s, stir, drain (30 to 45 s). Phases 2 to 4, valve closed: 72 g in 15 to 20 s, steep 10 to 15 s for light roasts or 5 to 10 s for medium, then open and drain to the bed, close and repeat. Swirl at the end of phase 4. To scale it, split the total water into four. Coffee: light to medium. | Sprometheus | 2:35 | |
| Orea V4 fast bottom, fast paper (champion's recipe) | 17 g | 270 g | about 1:15.9 | 93 °C | about 490 µm on the stage grinder | 2:20 to 2:25 | Rinse and preheat. Bloom with 60 ml for 40 s and go to 120 ml. At 1:20 go to 170 ml once the bed has drained, and at 2:00 from 170 to 270 ml, pouring through a shower-style tool. Martin Wölfl uses it on any dripper and on washed, anaerobic or natural coffees. Coffee: Panama Gesha, Don Benji farm (lost-origin process). Guest: Martin Wölfl. | ECT | 2:01 |
| Hario Switch (ceramic) with V60 02 paper | 14 g | 200 g | about 1:14.3 | 93 °C | Comandante, 25 clicks | about 2:15 to 2:20 | Valve closed, 50 g and a 30 s bloom. Open the valve and pour from the centre to 200 g, done by about 1:10. Lift the valve at the end to stop the drips. Coffee: Brazil carbonic-maceration lot, Emi Fukahori's championship-year coffee. Guest: Emi Fukahori. | ECT | 3:41 |
| Hario V60 (Scott Rao-style method) | 15 g | 250 g | 1:16.7 | 97 °C | set it to hit the time | 2:30 | Pour 46 ml to wet everything, dig gently through the bed with a spoon, let it bloom, add the rest, give the outer slurry one slow stir, then swirl the cone a few times. Coffee: Ethiopia. | ECT | 1:05 |
| AeroPress funnel as a flat-bed dripper with a Kalita Wave-type paper ('AeroWave') | 15 g | 240 g | 1:16 | 93 °C | 22 clicks on a hand grinder, a bit coarser than usual | about 3:15 | Shape the paper into the funnel using the AeroPress chamber, fold the edges and rinse. Bloom with 45 g for 45 s plus a stir, then pulse-pour about 45 g at a time (shower tool optional). Coffee: Rebelbean daily blend. | ECT | 1:32 |
| Mazelab Solo dripper with Melodrip | 15 g | 210 g | 1:14 | 96 °C | 1:45 | Pour 30 g first. At 30 s add 90 g at 96 °C. At 70 s fit the Melodrip and add 90 g at 80 °C. Most of the extraction happens early, so the cooler last pour avoids harshness. Coffee: a blend of three roast profiles, 5 g each (florals, ripe fruit, sweetness). Guest: Jackie Tran. | ECT | 4:08 | |
| Plastic V60 (grinder taste-off) | 18 g | 300 g | 1:16.7 | dialled for each grinder | Their standard recipe, used to compare grinders on a Panama Gesha. Coffee: light. | ECT | 4:39 | ||
| Paper-filter dripper, rinsed and preheated | 16 g | 260 g | 1:16.25 | 90 °C | 2:30 | Bloom with 60 ml for 40 s. Pour in the centre, then circle to about 160 ml. At 1:30 add the last 100 ml, starting in the centre and circling out and back to about 240, then slowly outwards to 260. Coffee: washed light-roast Kenya. Guest: Martin Wölfl. | ECT | 3:55 | |
| Hario W60 (paper, mesh, or both) | 19 g | 300 g | 1:15.8 | one setting for all three (a slightly finer grind is suggested for mesh) | Four pours, whichever filter you use. With mesh plus paper, the fines clog the paper and the brew runs about a minute longer. | ECT | 2:09 | ||
| Hario V60 (James Hoffmann's method as they demonstrate it) | 18 g | 300 g | 1:16.7 | Comandante, 21 clicks | about 3:00 | Make a well in the bed, pour 45 g and stir, then wait 45 s. Pour to 180 g in about 20 s, then to 300 g over about 80 s. Stir once, swirl 3 to 4 times and let it drain. Coffee: Kenya. | ECT | 1:30 | |
| Hario V60 (Tetsu Kasuya's 4:6) | 18 g | 300 g | 1:16.7 | Comandante, 23 clicks | 3:30 to 4:00 | No agitation, and a pour every 45 s. Start with a 45 g bloom, go up to 120 g, then add 60 g steps to 180, 240 and 300 g. The first 40% shapes sweetness against acidity and the final 60% sets strength. Coffee: Kenya. | ECT | 6:11 | |
| Hario V60, osmotic flow (popularised by Cafec) | 18 g | 300 g | 1:16.7 | Comandante, 30 clicks (very coarse) | 3:25 | Bloom with 45 g for 40 s. Make slow pulses in the centre only, pausing whenever the bed rises, up to half the water. Carry on with small slow circles to 300 g, reaching the edges only for the final 10%. Coffee: Kenya. | ECT | 11:28 | |
| Chemex (cloth filter, paper optional) | 30 g | 480 g | 1:16 | 97 °C | medium to coarse | about 3:00 | Bloom with 60 g in circles. Pour to 200 g, then to 400 g, pausing when needed. Top up to 480 g near the end. | ECT | 1:37 |
| Chemex (Blue Bottle, six-cup) | 41 g | 600 g | about 1:15 (1:13 to 1:16.7) | medium-coarse | 4:30 to 5:30 | The guide gives 36 to 46 g of coffee for 600 g of water, and 41 g is the midpoint. Water at 93 to 99 °C (200 to 210 °F). Spiral-pour an 80 g bloom from the centre. At 0:45 pour to 300 g by 1:00, at 1:20 to 400 g, at 1:50 to 500 g and at 2:20 to 600 g by 2:30, then let it drain. | Blue Bottle | guide | |
| Chemex (Stumptown, eight-cup) | 42 g | 700 g | 1:16.7 | 96 °C | medium-coarse, like kosher salt | about 4:00 | Pour 150 g to wet every ground and stir so nothing stays dry. At 0:45 pour with a wiggle, then a gentle spiral, to 450 g, aiming at dark spots. At 1:45 top up to 700 g, or until the slurry is nearly level with the top. Lift the filter out at about 4:00, once the brew reaches the glass bubble. | Stumptown | guide |
| Chemex (Counter Culture, two mugs) | 45 g | 750 g | 1:16.7 (the guide calls it 1:17) | 93 °C | medium-coarse, like kosher salt | 4:00 to 5:00 | Pour 100 g to wet all the grounds. After 30 s, pour in circles to 200 g. At 1:00, once the level has dropped about 1 cm, pour to 300 g. Keep adding water every 30 s, or each time it drops about 1 cm, until 750 g, then let it drain. | Counter Culture | guide |
| Chemex (Verve, one cup) | 15 g | 225 g | 1:15 | 96 °C | medium | about 3:30 to 4:00 | Pour slowly until the grounds are soaked and the scale reads 50 g. At 0:40 pour slowly in circles to 115 g. When the water drops to the bed, pour to 175 g, then make the last pour to 225 g. The same guide doubles it to 30 g and 450 g for two. | Verve | guide |
| Chemex (James Hoffmann, 60 g per litre) | 30 g | 500 g | 1:16.7 (60 g/L) | don't grind much coarser to make up for the thick paper | 4 to 5 min | Bloom with two to three times the dose (60 to 90 g for 30 g) and wait at least 45 s. Pour the rest in phases up to about 500 g, the way James Hoffmann brews a V60. There's no weight given for each phase. Finish with a small stir and a swirl so the bed drains flat. Accept a 4 to 5 minute brew instead of grinding coarser. | Hoffmann | 6:52 | |
| Orea V4 fast bottom, fast paper (the winning World Brewers Cup routine) | 270 g | about 1:16 | 93 °C | 630 µm on a stage grinder | Bloom with 60 ml for 40 s, then add 50 ml at 1:20 (to 170) and 100 ml at 2:00 (to 270). The pour sizes don't match Martin Wölfl's other recipe, so treat them as a rough guide. Water of about 115 ppm from a custom mineral recipe. Coffee: natural anaerobic Panama Gesha (lost-origin), a 6-minute roast with 12% development. Guest: Martin Wölfl. | ECT | 22:07 | ||
| Orea V4 (flat, fast), Melodrip for the last pour | 15 g | 240 g | 1:16 | 90 °C | the same grind as Pack's, on an 80 mm flat grinder | about 2:20 | A 60 g bloom in circles for 60 s, then kettle circles to 170 g. Around 1:20 to 1:30, with the bed nearly dry, make a quick Melodrip pour to 240 g. The kettle is switched off so the water cools as it goes. Brewed alongside Pack of Newbery Street Coffee. Coffee: light Thai coffee (collaboration roast). | Quan | 5:47 |
| Orea V4 (Pack's recipe) | 15 g | 240 g | 1:16 | 93 °C | the same grind as Brian's | just under 2:00 | A 50 g bloom in circles for 30 to 35 s. Pour into the centre to 110 g as it nearly drains, again to 180 g, then around 1:30 a final centre pour to 240 g. Every pour is quick and central. Coffee: light Thai coffee (collaboration roast). Guest: Pack (Newbery Street Coffee). | Quan | 10:24 |
| Orea Z1 with Melodrip (sweet recipe) | 15 g | about 1:17.5 (roughly 255 to 263 g) | 94 °C | medium-coarse, 6 on a flat grinder | about 3:30 to 4:00 (2 to 5 min is fine on the Z1) | Pour 60 g in about 7 s and bloom for 60 s. Dump fast to about 170 g. Once it drains, add the final 40 to 60 g quickly to the target. The kettle drifted from 94 to 88 °C. Coffee: washed Esmeralda. | Quan | 2:34 | |
| Orea Z1 (high-clarity recipe) | 15 g | 255 g | about 1:17 | 94 °C | the same as the sweet recipe | about 3:30 | A fast 60 g bloom for 60 s, then 20 to 40 g in a circle to build a small water column, then pour slowly at about 2 to 4 g/s, holding the level steady until the target. Coffee: washed Typica Mejorado. | Quan | 10:17 |
| Cafec Deep 27 (single small cup) | 6 g | 100 g | about 1:16.7 | 96 °C | fairly fine, a little finer than normal | about 2:00 | Pour 50 g as the bloom and wet-WDT it, sweeping grounds off the walls. Leave it about a minute, then add the other 50 g, wet-WDT again, shake and tap. Raise the kettle from 95 to 96 to 97 °C, because the small bed cools the water. Coffee: light (SEY, Pepe Jijón). | Quan | 3:36 |
| Hario Pegasus 01 against V60 01 (Cafec T90 on the V60, Cafec trapezoid on the Pegasus) | the same grind on both | about 2:06 to 2:15 | Matched pours on each at about 4 g/s, and both drained at about the same time. Roughly 12 g of coffee to 200 to 210 g of water. Coffee: light processed coffees. | Quan | 15:38 | ||||
| Hario V60 with Melodrip and Cafec T90 | 15 g | about 1:17 (255 to 257 g) | fairly fine, finer than you could manage without a Melodrip | about 3:30 (4 to 5 min still tastes fine) | Preheat the Melodrip. Pour a 60 g bloom, push the side grounds in and wait about a minute. Pour slowly to about 170 g, varying height and angle and watching the water layer turn clear. Let it almost drain, then pour with fairly high agitation to about 255 g. No swirl or tap. Water near boiling. Coffee: light (Bermúdez late-harvest natural, also Esmeralda and a Chiroso). | Quan | 11:36 | ||
| Hario V60 02 with Cafec T92 and Melodrip | 17 g | 323 g | 1:18 to 1:19 | 99 °C | fairly fine, on a flat grinder at 800 rpm with SSP multi-purpose burrs | about 5:00 (4 to 8 min possible) | A light 1 to 3 g pre-wet, folded in gently. Bloom for 60 to 70 s, then a second bloom of about 60 s that turns the bed over. Then make two gentle main pours under about 5 ml/s with the Melodrip low over the bed, with the final quarter of the water going in fairly fast. Water just off the boil. Coffee: clean light Kenyan. Guest: Preston (Flower Child Coffee). | Quan | 4:40 |
| April brewer (V1, pre-wet paper) | 12 g | 200 g | 1:16.7 | a launch-period Timemore Sculptor 064S, so the setting isn't listed (see the scope note) | A 50 g circular pour as the bloom for 25 to 30 s. A second 50 g circle around 45 s. Then the usual 30 g circle plus a 70 g centre pour at about 1:00. Coffee: light (a Pepe Jijón-type coffee). | Quan | 6:42 | ||
| Crystal Eye cone with Melodrip, fast filters (non-woven and standard paper) | 15 g | 253 g | about 1:17 | 94 °C | one step finer for non-woven paper than for regular paper | about 2:30 on non-woven, 3:20 to 3:30 on regular paper | Pour 60 g fast (about 12 to 15 g/s, under 10 s), wet-WDT and swirl lightly, wait about 60 s. Then two or three low Melodrip pours in circles to about 170 g, and a final pour when the bed is nearly dry, to 245 to 253 g. Kettle turned off during the brew. Coffee: light (Panama Lérida Gesha, washed and honey). | Quan | 14:22 |
| Hario V60 (Asia Roasting Project sweet recipe) | 15 g | about 1:17 (250 to 255 g) | 92 °C | on the finer side, but coarser than for ultra-light washed coffees | A slow, low-agitation 60 g bloom for about a minute. Pour slowly to about 150 g. Between 1:30 and 2:00 add roughly 100 g to about 250 g. A small swirl and a gentle tap, with no wet WDT. Coffee: medium-light. | Quan | 6:39 | ||
| Hario V60 (longer-ratio variant) | 15 g | 1:18 to 1:19 (270 to 285 g) | 90 °C | slightly coarser than the first recipe | drains faster because the grind is coarser | The same 60 g bloom, then one very slow unbroken pour to 270 to 285 g. No swirl or tap. Let it drain by itself. Coffee: medium-light. | Quan | 13:20 | |
| Hario Switch with Goodswitch valve and fast xBloom paper | 15 g | about 1:16 to 1:16.5 (240 to 250 g) | 94 °C | about 3:00 | Valve closed: pour 60 g fast in 8 to 10 s, agitate until everything is wet, steep to 60 s and open. Make a big, high-agitation Melodrip pour to about 160 to 170 g and let it drain. As the bed nearly empties, make a second quick Melodrip pour to 240 to 250 g. The kettle is left to fall from 94 to about 92 °C. Coffee: light honey-processed Taiwan SL34. | Quan | 7:10 | ||
| Orea, centre pours only | 15 g | 240 g | 1:16 | 93 °C | finer than usual to suit a short contact time | under 2:00 | Bloom with 50 g for 30 s with some agitation. Pour to 110 g. Wait until it has nearly drained (about 50 s), pour to 180 g, then to 240 g. Every pour after the bloom goes straight into the centre, for consistency. Coffee: light Nawin Doi Chang red-honey Thai coffee. Guest: Pack (Newbery Street Coffee). | Quan | 7:40 |
| Hario V60 02 (plastic) with Sibarist Fast paper | 20 g | 340 g | 1:17 | very fine on a Kafatek Monolith Flat Max, one setting for both papers | about 4:50 | A 40 g bloom with light agitation for 45 s, then three 100 g pours to 340 g. Coffee: light (Flower Child). | Quan | 4:06 | |
| Hario V60 02 (plastic) with Cafec Light paper | 20 g | 340 g | 1:17 | the same very fine setting as the Sibarist brew | about 9:04 | The same recipe. The thick paper made the drain very slow. Coffee: light (Flower Child). | Quan | 4:36 | |
| UFO dripper with Cist UFO papers (high agitation) | 12 g | 214 g | about 1:17.8 | a little finer than usual | about 3:00 to 3:30 (up to 4:00 depending on roast) | Bloom with about 60 g, stirring wet-WDT style for about a minute, then use heavy kettle agitation for the remaining pours (roughly to 72 g, then 215 g). Finish with a swirl and a tap. Coffee: sample-roasted Esmeralda Gesha natural. | Quan | 5:42 | |
| UFO dripper with Melodrip (low agitation) | 12 g | 214 g | about 1:17.8 | the same as the high-agitation brew | similar to the high-agitation brew | The same first pour and long wet-WDT bloom, then slow Melodrip pours at about 2 to 3 g/s to 65, 145 and 210 g, stirring the bed lightly. Coffee: sample-roasted Esmeralda Gesha natural. | Quan | 9:49 | |
| Hario Switch (glass), Cafec T90 medium-dark paper | 20 g | 320 g | 1:16 | 94 °C | fine, Comandante C40 at about 16 clicks | about 3:45 | Valve closed: a 60 g bloom (three times the dose), mix, steep 1 min, then open. Around 1:15 pour to about 160 g. When most has drained (about 1:45), add the rest to 320 g quickly with plenty of agitation, valve left open. Use 96 °C for very light washed coffees and 92 to 94 °C for heavily processed ones. Coffee: light processed (El Paraíso lychee, Hydrangea). | Quan | 8:45 |
| Hario V60 01, Cafec T90 paper | 15 g | 270 g | about 1:18 | 100 °C | B+ Apollo hand grinder, a bit coarse for the demo and usually a few clicks finer | Pour 50 g and wet-WDT until soaked, then bloom about a minute. Add about 100 g fast to roughly 150 g with high agitation and wet WDT. Once it drains, make a final hard pour to 270 g, wet WDT again, then give it a big swirl and tap. Coffee: light (SEY, David Berrío washed Chiroso). | Quan | 12:23 | |
| Cone dripper from a starter kit | 15 g | 240 g | 1:16 | medium-coarse: the kit's hand grinder two full turns back from burr touch | Bloom with 50 g from the centre outwards for 45 s, then pour to 110 g. When the water nears the top of the bed, pour to 180 g, and once it's down near the bed, to 240 g. Flow about 5 to 7 g/s. Swirl and tap at the end. Water at 94 to 96 °C for a dense washed Ethiopian (90 to 96 °C for light roasts). Coffee: light, dense washed Ethiopian. | Quan | 4:39 | ||
| Hario Switch, valve closed for the bloom then open | 14 g | 200 g | 1:14.3 | 93 °C | finer for more acidity, coarser for less | about 2:00 | Valve closed, bloom with 40 g for 30 to 40 s depending on freshness. Open and pour to about 100 g, then on to 200 g, taking about 30 s from the first pour to 200 g. It steeps and drains to about 2 min. Coffee: light anaerobic natural (Jansson lot 1035). Guest: a barista from MAME. | Quan | 2:01 |
| April brewer (flat bottom), April papers: base recipe | 12 g | 200 g | 1:16.7 | fine, and the newer April papers allow finer than Kalita papers | about 2:00 to 2:30 | Pour 30 g in a circle then 70 g in the centre (100 g) quickly and from close, wait 20 to 30 s, then repeat the same 30/70 pattern. Coffee: very light (SEY Burundi). | Quan | 6:32 | |
| April brewer (flat bottom), April papers, a personal variation | 12 g | 200 g | 1:16.7 | as the base recipe | about 2:20 to 2:25 | A 50 g circle, wait 30 s, a second 50 g circle, then at about 45 s the 30 g circle / 70 g centre pattern. Coffee: light washed. | Quan | 8:36 | |
| Orea Z1 (light-roast recipe) | 15 g | 250 g | about 1:16.7 (255 g for 1:17) | 95 °C | about 5 on a 1Zpresso ZP6, or about 300 µm on a large flat grinder | about 2:30 (up to 3:00) | Pour 60 g very fast (10 to 20 g/s, done in about 10 s) in circles and wait to 1:00. Pour about 100 to 110 g fast to roughly 160 to 170 g and let it drain. As the bed nearly empties, pour at 2 to 3 g/s in slow circles to keep a small water column until 250 g, or until the column runs clear. Start at 95 °C and switch the kettle off (98 to 100 °C gives more acidity, with some astringency). Aim for 2:30 to 3:00 in total. Coffee: light. | Quan | 6:10 |
| Orea Z1 with Melodrip (10 g recipe) | 10 g | 160 g | about 1:16 to 1:17 | 93 °C | about 20 to 30% finer than for 15 g: if 15 g used 5 to 5.5 on a 1Zpresso ZP6, try about 3.5 to 4 | about 2:00 | Dump 40 to 60 g quickly with the Melodrip wide open, inside about 10 s, and bloom to 1:00. Then pour slowly at about 2 to 3 ml/s with a small water column until the target. The kettle is left off to drift down from 92 to 95 °C. Coffee: light washed (Esmeralda or Putushio). | Quan | 0:00 |
| April brewer (flat bottom), Kalita 185 paper, long bloom | 92 °C | Mahlkönig EK43 S at 12.5, or about 22 clicks on a Comandante. Slightly finer than their earlier recipes, and a touch coarser on a cone such as a V60 or Cafec Flower | about 3:00 | Rinse the paper and warm the brewer. Bloom for 1:30, then add the second pour. Stir at the end to mix the layers. Coffee: Janson natural Geisha, Panama (lots 653 and 629), light filter roast. | Bluebird | 3:31 | |||
| April brewer (flat bottom with ridges), Kalita 155 paper | 14 g | 200 g | 1:14.3 | 94 °C | about 20 clicks on a Comandante, a little finer than their other recipes | about 3:20 (aiming for 3:30) | Two 100 g pours. For each, start in the middle, spiral outwards, then return to the centre, with all the water in by about 18 s. Wait about 1:30 so the fresh coffee can degas, then repeat. The second pour is done by about 1:50. Coffee: washed El Aguacate, Huehuetenango, Guatemala, very fresh. | Bluebird | 3:33 |
| April brewer v2 (plastic) | 14 g | 200 g | 1:14.3 | Two 100 g pours, 1:30 apart. Spend roughly the first half of each pour in circles and finish in the centre. | Bluebird | 6:29 | |||
| April brewer, Kalita 185 paper (dialling a new nano-lot) | 14 g | 200 g | 1:14.3 | 94 °C | the roastery's EK (named only as 'EK' here): 12 at first, then 12.5, half a step coarser | 3:15 at 12, aiming for 2:50 to 3:00 | Two 100 g pours, each 50 g in rings and then 50 g in the centre, with a gap of about 1:30 before the second. At 12 the brew took 3:15 and tasted blurred, a little tart and hollow, and 12.5 fixed it. Target about 2:50 to 3:00. Coffee: washed Sudan Rume, Las Margaritas (Café Granja La Esperanza), Colombia. | Bluebird | 1:25 |
| Flat-bottom brewer with a Kalita 155 paper (small dose) | 12 g | 200 g | 1:16.7 | 96 °C | a little finer than for their 20 g recipes | about 3:10 | Pour 100 g, circling to 70 g and finishing in the centre. Wait until 1:20, then pour the second 100 g, starting in circles. A 12 g dose stretches a 100 g bag of a rare lot to about eight brews. Coffee: Finca Soledad Sidra Wave, Ecuador. | Bluebird | 4:47 |
| April brewer (flat bottom), Kalita 185 paper (café recipe) | 20 g | 300 g | 1:15 | 96 °C | Mahlkönig EK43 at 16, the widest point on the café's calibration, or about 30 clicks on a Comandante | about 3:00 | Three 100 g pours at 0:00, 0:30 and 1:00 (the first 70 g in circles, then 30 g in the centre), poured briskly with a little stirring. All the water is in by about 1:35. The grind is coarser than usual for a Kenyan, to lift sweetness. Coffee: washed Kenya Gatomboya AA. | Bluebird | 2:01 |
| Filter cone, long ratio, three pours | 15 g | 255 g | 1:17 | finer than usual for this coffee | 2:30 to 2:45 | Three 85 g pours at 0:00, 0:45 and 1:30, letting the bed almost empty between them. Water: Third Wave Water diluted to about 120 ppm. Coffee: Colombia Delagua anaerobic natural Castillo, light and very soluble. | Bluebird | 4:46 | |
| Filter cone, dense washed coffees | 20 g | 300 g | 1:15 | coarser than usual, as these coffees are dense | about 3:00 | A three-pour structure like their other recipes. Coffee: washed Burundi Migoti and washed Kenya Kamwangi AA. | Bluebird | 6:50 | |
| April brewer, single cup | 14 g | 200 g | 1:14.3 | coarser than usual for this coffee | 2:30 to 3:00 | Two 100 g pours, the café's single-cup recipe. Water: Third Wave Water diluted to about 120 ppm (one sachet in roughly 3.2 L). Coffee: Volcan Azul anaerobic natural Geisha, Costa Rica (about 1,800 m), roasted with a lower end temperature. | Bluebird | 2:33 | |
| Origami Air (plastic), cone V60 paper | 14 g | 91 °C | about two clicks finer than for the previous month's coffee, on a Comandante-type hand grinder | Rinse the paper. Pour into the centre to about 40 g to wet the deep middle, then circle slowly to 100 g. Let it drain, and start the second pour at 1:20 (the Paris café that inspired it waits about 1:30). There's no size given for the second pour. Coffee: washed Red Bourbon, El Socorro, Guatemala. | Bluebird | 8:18 | |||
| Origami with a V60 paper, split bloom | 12 g | 200 g | about 1:17 | about 2:15 | 50 g at 0:00 and another 50 g at 0:20, acting as a split bloom, then 100 g that ends with a long centre pour over the last 70 to 80 g to speed the flow. Coffee: Franceschi natural Geisha, Panama. | Bluebird | 2:32 | ||
| April brewer, fast three-pour | 15 g | 240 g | 1:16 | coarse | 2:25 | Three 80 g pours at 0:00, 0:45 and 1:30. Coffee: La Palma y El Tucán Bio-Innovation washed, Colombia, light filter roast. | Bluebird | 4:12 | |
| Pour-over brewer, three equal pours | 15 g | 240 g | 1:16 | about 26 clicks on a Comandante, or Mahlkönig EK43 at 15.5 to 16 | 2:30 to 2:45 | Three 80 g pours, 45 s apart. A quick brew keeps the fruit clear. Coffee: Volcan Azul red honey Geisha, Costa Rica (warm anaerobic). | Bluebird | 3:40 | |
| Origami Air, paper filter | 14 g | 200 g | 1:14.3 | coarser than the roastery's usual | about 2:20 | A quick brew aiming for high extraction. Coffee: washed Kenya Kamwangi AA. | Bluebird | 2:34 | |
| Kono dripper | 13 g | 200 g | 1:15.4 | about 3:00 | Two equal 100 g pours roughly 45 s apart. Coffee: washed Pacamara, El Socorro, Guatemala. | Bluebird | 1:33 | ||
| Flat-bottom or cone dripper (Kono and Origami mentioned) | 20 g | 300 g | 1:15 | their standard filter grind, nudged a little coarser | about 3:00 | Three 100 g pours every 30 s. The coarser grind keeps the flow moving and stops the filter stalling. Version: as described on camera (three pours), see conflicts. Coffee: washed Suke Quto (Ethiopia), honey Cyesha (Rwanda), washed Idido (Ethiopia). | Bluebird | 6:09 | |
| Origami with a V60 paper, two long-gap pours | 14 g | 200 g | 1:14.3 | Two 100 g pours about 1:20 apart. The first opens with roughly 50 g in the centre, then circles to wet the bed evenly. Coffee: Finca Soledad SyOxy (Sidra), Ecuador, washed with aerobic fermentation. | Bluebird | 2:30 | |||
| Origami with a Cafec light-roast paper (slow) | 14 g | 200 g | about 1:14.3 | a bit coarser than medium-coarse | 2:30 to 3:00 target | Two pours a minute apart. The first wets the centre and then circles. The second starts in the centre and then circles. Coffee: washed Java, El Socorro, Guatemala, light, rested a couple of weeks. | Bluebird | 4:03 | |
| Hoop percolation brewer with an AeroPress paper | 18 g | 300 g | 1:16.7 | very coarse, about 34 to 36 clicks on a Comandante, or the roastery's EK grinders fully open | 4 to 5 min expected, still going past 3:30 | Two pours: 150 g to wet the coffee, then the second 150 g soon after. Don't stir. Let the crust sink instead of breaking it. Keep the lid on to hold heat. Coffee: washed Ethiopia Aricha, Yirgacheffe, about 6 weeks off roast. | Bluebird | 7:40 | |
| Ceado Hoop | 15 g | 250 g | 1:16.7 | medium-fine, on a fast high-flow paper | about 4 min | Fit the paper taut in the flow tower and rinse it. Add the coffee and level the bed. Pour all 250 g into the outer ring in one go, then knock down any crust early on. With Ceado's stock paper the same brew can take 6 to 8 minutes, so a faster paper is the first change to make. | Hoffmann | 1:51 | |
| Ceado Hoop with an AeroPress paper | 12.5 g | 230 g | 1:18.4 | about 6 min | Pour into the outer ring rather than onto the coffee. It came out strong at six minutes, so go a little coarser if yours runs that long. Pour gently, because a fast pour lifts the bed and pushes grounds into the ring. | Quan | 5:13 | ||
| Origami Air with a V60 paper (Paris café-style long gap) | 14 g | 200 g | 1:14.3 | medium-coarse, on the roastery's QC EK fitted with Turkish burrs and fully open | about 2:20 | 50 g in the centre, then circles to 100 g. Wait until 1:15. The second 100 g starts in circles and ends in the centre. Expect roughly 20 to 21% extraction. Coffee: Ethiopia Reko natural, Yirgacheffe. | Bluebird | 3:39 | |
| April-style flat-bottom brewer, no swirl | 20 g | 300 g | 1:15 | the roastery's EK fully open, very coarse, beyond their setting for a washed Kenyan | hoped to finish under 3:00 | Three 100 g pours, 30 s apart, counted from the start of each pour. Each begins in circles and ends in the centre. Don't swirl. Coffee: Burundi Migoti natural. | Bluebird | 1:31 | |
| Origami Air with a V60 paper, small dose | 13 g | 200 g | 1:15.4 | 91 °C | about 28 clicks on a Comandante, or 15 on the roastery's EK | just over 3:00, and nearer 2:30 would be better | Two 100 g pours. Pour to 50 g in the centre, then circle to 100 g. Pour the second the same way at 1:20. The long gap pushes extraction up (about 21 to 23% if you measure). Coffee: Janson natural Geisha lot 797, Panama. | Bluebird | 2:34 |
| Origami Air with a V60 paper, stretched ratio | 12 g | 200 g | 1:16.7 | 91 °C | fairly coarse | about 3:00 | 50 g in the centre, 50 g in circles, wait to 1:20, then repeat. Expect about 22 to 23% extraction. Coarsen slightly to finish nearer 2:30. Coffee: yellow Geisha, Colombia, advanced washed, light. | Bluebird | 2:01 |
| April brewer, Kalita 185 paper (café recipe) | 20 g | 300 g | 1:15 | 91 °C | between brews, change only the grind to chase sweetness | about 3:00 to 3:07 (2:30 to 3:00 is ideal) | Three rounds at 0:00, 0:30 and 1:00, each 50 g in circles followed by 50 g in the centre. Coffee: Rwanda Rugali natural. | Bluebird | 2:06 |
| Origami Air with a V60 paper, one-minute gap | 13 g | 200 g | 1:15.4 | 91 °C | about 2:30 | First pour: 50 g in the centre, then 50 g in circles. Wait about a minute. Make the second pour in circles, then in the centre. Coffee: Janson natural Geisha lot 914, Panama. | Bluebird | 2:35 | |
| Origami Air with a V60 or Cafec light-roast paper, 90 s gap | 13 g | 200 g | 1:15.4 | 93 °C | coarser than a normal pour-over starting point | about 2:15 | At 0:00, pour 50 g in the centre and 50 g in circles. At 1:30, pour circles first and then the centre. The long wait lifts sweetness and clarity. Coffee: Delagua anaerobic natural, Colombia, light and quickly roasted. | Bluebird | 2:08 |
| Origami Air with a V60 paper (the four-pour version from the video description) | 12 g | 200 g | 1:16.7 | 93 °C | 780 µm (convert with Bluebird's grind guide) | 2:10 | At 0:00, 50 g (30 g in the centre, 20 g in circles). At 0:30, the same 50 g again. At 1:00, 50 g in circles, and at 1:30, 50 g in circles. Version: the video description's four 50 g pours, see conflicts. Coffee: Volcan Azul anaerobic natural Geisha, Costa Rica (Project Next Gen 2025). Tasted 3 days off roast, and better at 10 to 14 days. | Bluebird | 2:33 |
| Origami Air with a V60 paper (two-pour version as spoken) | 12 g | 200 g | 1:16.7 | 93 °C | 780 µm (convert with Bluebird's grind guide) | not given separately (2:10 is quoted for the recipe) | Two 100 g pours, 1:20 apart, as described on camera. Version: the spoken two 100 g pours, see conflicts. Coffee: Volcan Azul anaerobic natural Geisha, Costa Rica (Project Next Gen 2025). | Bluebird | 2:33 |
| Kalita 185 flat bottom with a Sibarist booster | 20 g | 300 g | 1:15 | 93 °C | 900 µm | 2:45 | Three equal 100 g pours at 0:00, 0:40 and 1:20, each starting in circles and ending in the centre. The booster sits under the paper to even out the flow. Coffee: washed Kenya Gathiga peaberry. | Bluebird | 6:39 |
| Hario V60, small-dose two-pour | 12 g | 200 g | 1:16.7 | the micron figure on Bluebird's product page (not spoken) | about 2:30 (water all in by 1:35) | First 100 g: 50 g in the centre, then 50 g in circles. Wait until 1:20. Settle the bed with a small circle, then 50 g in circles and the rest in the centre to 200 g. Coffee: Ethiopia Gori Gesha natural (Geisha Village). | Bluebird | 1:30 | |
| April brewer, Kalita 185 paper (café recipe) | 20 g | 300 g | 1:15 | 91 °C | the micron figure in Bluebird's subscriber guide | 3:05 (expected about 3:00) | Three equal 100 g pours every 30 s, each about 50 g in circles and then the centre. Coffee: washed Ethiopia Suke Quto, Guji. | Bluebird | 3:33 |
| Hario V60, two-pour | 12 g | 200 g | 1:16.7 | 91 °C | 707 µm (convert with Bluebird's grind guide) | about 2:15 | 50 g in the centre, 50 g in circles, wait to 1:20, then the same 100 g again. Fine-tune with small grind or gap changes between brews. Coffee: washed Gesha, El Socorro, Guatemala, light. | Bluebird | 1:01 |
| April brewer, Kalita 185 paper (café recipe), quick pours | 20 g | 300 g | 1:15 | about 580 µm | about 2:30 | Three 100 g pours at 0:00, 0:30 and 1:00. Each is 50 g in circles and 50 g in the centre, poured in about 12 s. Coffee: Colombia Delagua anaerobic honey Castillo. | Bluebird | 3:04 | |
| Flat-bottom brewer (Kalita, April or similar) | 20 g | 300 g | 1:15 | about 850 µm (use Bluebird's grind guide to convert) | 2:45 (target 2:30 to 2:45) | Three equal 100 g pours 30 s apart, each 50 g in circles and 50 g in the centre. Coffee: Rwanda Cyesha honey Red Bourbon. | Bluebird | 3:01 | |
| Cone dripper (V60, Origami, Kono or similar), two long-gap pours | 13 g | 200 g | 1:15.4 | 91 °C | about 790 µm | just under 2:30 | First pour: 50 g in the centre, then 50 g in circles, all in within about 17 s. Wait until 1:20 and repeat. Coffee: Finca Soledad Sidra (wave honey), Ecuador. | Bluebird | 2:03 |
| April brewer, Kalita 185 paper (micron recipe) | 20 g | 300 g | 1:15 | 91 °C | 918 µm, roughly 1.5 on the café's Weber EG-1 | about 2:30, or 2:45 with 40 s gaps | Three 100 g pours every 30 s, each 50 g in circles and then 50 g in the centre. The gaps drifted to 40 s on camera. Coffee: Rwanda Vunga natural Red Bourbon, light. | Bluebird | 5:07 |
| Hario V60, centre-first two-pour | 13 g | 200 g | 1:15.4 | 750 µm on a Weber EG-1 | about 2:10 to 2:15 | Two 100 g pours, each 50 g in the centre and then 50 g in circles. The second starts at 1:20. Coffee: Abu Coffee natural Geisha, Panama, light. | Bluebird | 3:05 | |
| Small Hario V60, three-pour | 14 g | 200 g | 1:14.3 | 92 °C | 914 µm on a Weber Workshops EG-1 | 2:15 to 2:30 | 80 g in circles at 0:00, 60 g in circles at 0:45, then a final 60 g kept nearer the centre to speed the flow. Coffee: Ethiopia Tibebu Roba natural. | Bluebird | 1:01 |
| Origami (cone), same grind as the flat-bottom brew | same dose and water as the flat-bottom brew | 774 µm | under 2:45 | Start in the centre to 50 g, because a cone bed is deepest there, then circle to 100 g. Make the second pour at 1:20. Coffee: Ecuador Finca Soledad (Typica Mejorado). | Bluebird | 2:34 | |||
| April flat-bottom, same grind as the cone brew | same dose and water as the cone brew | 774 µm | about 3:00 | 50 g in circles, then the centre to 100 g. The second pour comes sooner, at 1:10, because a flat bottom drains more slowly. Coffee: washed Rwanda. | Bluebird | 2:34 | |||
| Hario V60 (plastic), three-pour | 15 g | 225 g | 1:15 | 91 °C | 910 µm on a Weber EG-1 | Three pours 45 s apart: 60 g in circles, 100 g in circles and 65 g in the centre. Settle the bed gently, because stirring sends fines down to clog the paper. Coffee: Las Margaritas Sidra, Café Granja La Esperanza, Colombia. | Bluebird | 1:01 | |
| Origami (large), wider ratio for a funky coffee | 18 g | 300 g | 1:16.7 | an unnamed Weber grinder at 2.5 (quoted as about 1,032 to 1,034 µm), coarser than usual for this dose | Three equal 100 g pours at 0:00, 0:45 and 1:30. The first two go mostly in circles and the last mostly in the centre. Coffee: Tres Dragones, Café Granja La Esperanza, Colombia (funky process). | Bluebird | 1:01 | ||
| Small Origami with a V60 01 paper | 14 g | 200 g | 1:14.3 | 92 °C | about 850 µm (Bluebird's grind calculator converts it) | about 2:55 to 3:00 | Two 100 g pours with 1:20 between them. The first opens with a strong centre pour and then circles. Coffee: Inmaculada Fellows Farms anaerobic natural Geisha, Colombia, light. | Bluebird | 2:00 |
| Cone dripper with a cone paper | 20 g | 300 g | 1:15 | about 900 µm (use the roastery's grind guide) | about 3:00 | Three 100 g pours every 30 s. The first goes 50 g to the centre and then 50 g in circles. The second and third reverse that order. Coffee: Los Pirineos washed Pink Bourbon, El Salvador. | Bluebird | 3:31 | |
| Origami, iced (brewed onto ice) | 20 g | 200 g | 1:10 on the brew water, onto 200 g of ice | 92 °C | 825 µm, finer than the hot version | about 2:45 | Brew onto 200 g of ice: 100 g, wait 45 s, then the second 100 g. Coffee: washed Kenya Karogoto AA. | Bluebird | 1:32 |
| Origami, hot (pair to the iced version) | 20 g | 300 g | 1:15 | 92 °C | 850 µm, coarser than the iced version for more sweetness | 2:45 to 2:50 | 100 g pours at 0:00, 0:45 and 1:20. Coffee: washed Kenya Karogoto AA. | Bluebird | 2:32 |
| Origami with a small Origami paper | 15 g | 200 g | 1:13.3 | 90 °C | 688 µm | 100 g at 0:00 and 100 g at 0:45, each poured in full circles. The cooler kettle keeps this natural Kenyan clean. Coffee: Kenya Ruera natural. | Bluebird | 1:00 | |
| Pour-over brewer, three circular pours | 20 g | 300 g | 1:15 | 92 °C | 840 µm, a little coarser than usual | 2:30 to 2:45 | Three 100 g pours every 45 s, all in full circles to recover the extraction the coarser grind gives up. Coffee: washed Rwanda Vunga Red Bourbon. | Bluebird | 1:00 |
| Cone brewer, 50/100/50 split | 14 g | 200 g | 1:14.3 | 91 °C | 804 µm | about 2:15 | 50 g in circles at 0:00 as a small bloom, 100 g at 0:45, the last 50 g at 1:20. Coffee: washed Geisha, Abu Coffee, Boquete, Panama. | Bluebird | 1:32 |
Summarised in our own words from the creators' videos, with every point linked to the moment it comes from. Notchbook isn't affiliated with or endorsed by any of these creators, so please watch the originals for full context. Sources
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