Coffee recipes on Tazzina

The standard café shot, reproduced as a profile. Use it as a reference point when you dial in a new coffee.

Ratio

1:2

Coffee

18g

Yield

36g

Temp

94°C

Decent's best-practice profile, which sets its extraction flow by how the puck behaves. It unites ideas from Brakel's Londinium, Rao's Blooming and Gagné's Adaptive profiles.

Ratio

1:2.2

Coffee

15g

Yield

33g

Temp

93°C

Brings the pour over bloom to espresso: the pump pauses so the puck can soak before extraction. Written for light, complex coffees, it aims for a long shot and a high extraction yield.

Ratio

1:3.3

Coffee

18g

Yield

60g

Temp

98°C

A low-pressure shot that is forgiving to dial in, because channeling is unlikely. It suits straight espresso and milk drinks alike.

Ratio

1:2

Coffee

18g

Yield

36g

Temp

88°C

Modeled on the Londinium R spring lever machine. Its long, gentle soak forgives imperfect puck prep, and the cup has a thick, syrupy body.

Ratio

1:2.3

Coffee

18g

Yield

42g

Temp

89°C

A turbo shot: about three times the dose in under 20 seconds at low pressure. Built on published turbo research, it trades body for sweetness, clarity and consistent shots.

Ratio

1:3

Coffee

17g

Yield

51g

Fellow's preset for light roasts, hot and with a long ratio to push extraction. It aims for a bright, clean shot with a lighter body.

Ratio

1:2.5

Coffee

18g

Yield

45g

Temp

94°C

Fellow's take on the classic normale shot, a sensible starting point for medium roasts. It aims for sweetness and balance.

Ratio

1:2

Coffee

18g

Yield

36g

Temp

92°C

Made for dark roasts: cooler, gentler and shorter than usual, so the shot does not turn ashy. Fellow aims for a dense, syrupy cup with low acidity.

Ratio

1:1.5

Coffee

18g

Yield

27g

Temp

90°C

The café standard with nothing added, one steady pressure from start to finish. Fellow describes a balanced, sweet, syrupy shot with a clean finish.

Ratio

1:2

Coffee

18g

Yield

36g

Temp

93°C

Imitates a spring lever machine, with pressure that steps down through the shot. Fellow describes a rounder, silkier cup with a soft finish.

Ratio

1:2.5

Coffee

18g

Yield

45g

Temp

94°C

A fast, low-pressure turbo shot with a long ratio. Fellow describes the cup as tea-like and sweet, with clear acidity and low bitterness.

Ratio

1:3

Coffee

18g

Yield

54g

Temp

93°C

Steers flow instead of pressure, so the shot tolerates imperfect puck prep. Decent's founder chose it as the best all-round profile for straight espresso.

Ratio

1:2

Coffee

18g

Yield

36g

Temp

92°C

A turbo shot with no bloom, brewed with falling set temperatures to cut harshness. Aim for a fast flow at the end, then adjust the ratio to taste.

Ratio

1:1.9

Coffee

18g

Yield

35g

Temp

86°C

A blooming shot that rests the puck until its pressure falls away, with low set temperatures to tame harshness. A refined take on the TurboBloom profile.

Ratio

1:2.2

Coffee

18g

Yield

40g

Temp

84°C

Rao's long, fast-flowing shot from his Montreal café, made for light roasts. It lands close to filter strength, with a fruit-forward cup.

Ratio

1:5

Coffee

18g

Yield

90g

Temp

92°C

Hoffmann's two-cup V60 technique, made with light roasts in mind and water as hot as you can get it. The stir and the last swirl are there for an even drawdown.

Ratio

1:17

Coffee

30g

Water

500g

Temp

100°C

Total

3:30

The method that won Kasuya the 2016 World Brewers Cup. You tune sweetness against acidity early and strength late, so one recipe fits many tastes.

Ratio

1:15

Coffee

20g

Water

300g

Temp

93°C

Total

3:30

The maker's own method for its dripper, and a sensible first recipe on a V60. It is easy to follow and keeps the water off the paper.

Ratio

1:17

Coffee

15g

Water

250g

Temp

93°C

Total

2:45

Hoffmann's answer to brewing a single cup on a V60. Many small pours keep the slurry low, and a last swirl helps a small dose drain evenly.

Ratio

1:17

Coffee

15g

Water

250g

Temp

100°C

Total

3:00

Rao's one-pour V60: after the bloom, the water goes in without a break. It works best with a dose near 22g, and the Rao Spin flattens the bed for an even extraction.

Ratio

1:16

Coffee

22g

Water

360g

Temp

96°C

Total

3:00

Hedrick's light roast V60, as easy to repeat as the name says. A steady rhythm and gentle swirls keep the bed flat, with water just off the boil.

Ratio

1:17

Coffee

20g

Water

340g

Temp

99°C

Total

3:00

Wendelboe's general method for filter coffee, not tied to one brewer and sized for half a liter. Simple to follow, with a stir in the server to even out the cup.

Ratio

1:15

Coffee

32.5g

Water

500g

Total

3:15

The V60 that Eckroth brews every morning. Simple and repeatable, with only a few pours and a quick drain.

Ratio

1:16

Coffee

16g

Water

250g

Temp

96°C

Total

2:20

Based on the recipe that won Winton the 2021 World Brewers Cup. Equal pours timed by eye and a kettle that cools through the brew, so it rewards close attention.

Ratio

1:15

Coffee

20g

Water

300g

Temp

93°C

Total

3:30

A fast, single-cup V60 from the 2012 World Brewers Cup champion, made for the small dripper. Very hot water and a thorough stir in the bloom, then a short brew.

Ratio

1:17

Coffee

12g

Water

200g

Temp

97°C

Total

2:20

Built around a single pour that changes speed as it goes, from turbulent to gentle and back. Licata brewed it with a light-roasted natural Gesha.

Ratio

1:17

Coffee

18g

Water

300g

Temp

94°C

Total

2:30

A careful, precise V60. Boiling water and repeated spins of the cone keep the bed flat, so the water drains evenly.

Ratio

1:17

Coffee

22g

Water

374g

Temp

100°C

Total

4:03

A plain, even schedule with nothing to judge by eye, so it is easy to repeat. La Cabra pairs it with soft water.

Ratio

1:17

Coffee

15g

Water

250g

Temp

96°C

Total

3:00

Onyx's house V60. Heavy pours in the center do the work while the coffee on the walls stays in place, with very hot water throughout.

Ratio

1:17

Coffee

15g

Water

250g

Temp

99°C

Total

2:30

April's house V60: equal pours, cooler water than most and a light ratio, all kept to a short brew. It makes a small, single cup.

Ratio

1:15

Coffee

13g

Water

200g

Temp

90°C

Total

2:30

The everyday light roast recipe from Kurasu in Kyoto, set out by its head roaster. Short, timed pours and a couple of teaspoon stirs keep it simple to follow.

Ratio

1:14

Coffee

14g

Water

200g

Temp

91°C

Total

2:30

Hedrick's normal two-pour cup for every day. It adapts to the coffee: when the bed dries and cracks in the bloom, an option adds a small second bloom.

Ratio

1:17

Coffee

15g

Water

250g

Temp

100°C

Total

2:15

Rao's two-pour V60 for a plastic cone, aiming for a high extraction. Low, steady pours and very gentle spins keep the bed even.

Ratio

1:17

Coffee

20g

Water

330g

Temp

97°C

Total

4:15

Kasuya's newer multi-pour method, with many small pours and very hot water. It aims for a syrupy cup with little bitterness and suits light roasts.

Ratio

1:15

Coffee

20g

Water

300g

Temp

96°C

Total

3:30

Made to work on almost any setup and with any coffee. There is only one target to hit, the total brew time, so it is easy to repeat once you find it.

Ratio

1:15

Coffee

15g

Water

225g

Temp

93°C

Total

2:30

Built around a long, cool bloom that holds on to the early aromatics. The cup lands at a lower extraction than a usual pour over, and a second kettle helps.

Ratio

1:17

Coffee

15g

Water

250g

Temp

96°C

Total

3:30

The 2026 World Brewers Cup runner-up's everyday cup: a strong 1:14 ratio and three equal pours, each left to drain for a minute. It is done in under three minutes.

Ratio

1:14

Coffee

15g

Water

210g

Temp

90°C

Total

3:00

A World Brewers Cup winning routine that is about as simple as a V60 gets: one straight pour in the center, no circles. Brewed on a ceramic cone with a Gesha.

Ratio

1:17

Coffee

15g

Water

250g

Temp

92°C

Total

2:00

Japanese-style iced coffee, brewed hot straight onto ice. It uses a little more coffee than his hot recipe, and any ice left at the end means less next time.

Ratio

1:9

Coffee

32.5g

Water

300g

Total

2:45

The 4:6 method made for iced coffee, brewed onto ice with half the usual water. As in the hot version, the early pours set the balance of sweetness and acidity.

Ratio

1:8

Coffee

20g

Water

150g

Temp

90°C

Total

3:00

His five-pour method adapted for iced coffee, with more coffee and half the brew water swapped for ice in the server.

Ratio

1:7

Coffee

28g

Water

200g

Temp

93°C

Total

3:05

A different take on iced filter: nothing under the dripper, and a small amount of ice stirred in after the brew. Less ice means more hot water goes through the coffee.

Ratio

1:12

Coffee

20g

Water

240g

Total

3:30

A low-fuss everyday cup for light roasts. It has very few moves and little technique, so it is easy to repeat day after day.

Ratio

1:18

Coffee

11g

Water

200g

Temp

100°C

Total

3:00

The maker's own everyday method, brewed at a cooler 85°C. It works with store-bought coffee, and with no scale you can fill to the mark on the chamber.

Ratio

1:12

Coffee

17g

Water

200g

Temp

85°C

Total

1:45

Wendelboe's standard method for a filter-style cup from light roasts. The water goes in straight off the boil, and the whole brew is short.

Ratio

1:14

Coffee

14g

Water

200g

Temp

100°C

Total

1:50

The inventor's own quick method makes a small concentrate to top up with hot water. The cool brew water keeps bitterness down, which suits medium and dark roasts.

Ratio

1:6

Coffee

15g

Water

90g

Temp

80°C

Total

1:00

An upside-down method through a metal filter, made to be fast. A large dose and water near boiling make up for the short contact time. Paper does not suit it.

Ratio

1:13

Coffee

21g

Water

270g

Temp

98°C

Total

1:30

The everyday favorite of the 2019 World AeroPress Champion, not her competition recipe. Simple to repeat, and she stops at the hiss to keep bitterness out.

Ratio

1:13

Coffee

20g

Water

250g

Temp

95°C

Total

1:15

An easy everyday cup for light roasts, made for brewing at home. It forgives small slips: some drip and a crooked plunger do no harm.

Ratio

1:16

Coffee

15g

Water

240g

Temp

96°C

Total

2:00

Aims for a light, juicy cup with low bitterness and good acidity. April suggests coffees from Kenya or Ethiopia.

Ratio

1:15

Coffee

13g

Water

200g

Temp

88°C

Total

2:00

La Cabra's house recipe for an upside-down brew with a modest dose. Clear clock marks and few moves make it simple to repeat.

Ratio

1:14

Coffee

14.5g

Water

210g

Temp

93°C

Total

2:00

Built around a very slow, light press that lets the coffee bed filter the cup. Hedrick suggests cooler water for medium and dark roasts.

Ratio

1:17

Coffee

15g

Water

250g

Temp

92°C

Total

3:00

A long immersion of about ten minutes, aimed at a fuller flavor than a usual AeroPress cup. It is slow but simple, as most of it is waiting.

Ratio

1:14

Coffee

18g

Water

260g

Temp

100°C

Total

10:15

His routine from the 2022 Toronto AeroPress competition. The back-and-forth stirs come from Jonathan Gagné, and it uses two paper filters.

Ratio

1:13

Coffee

18g

Water

225g

Temp

99°C

Total

4:00

A strong base for a cappuccino, latte or flat white when you have no espresso machine. Use a coffee roasted for espresso.

Ratio

1:5

Coffee

18g

Water

90g

Total

2:30

Wendelboe's strong, moka-style variant for espresso roasts. Very short and simple, with only a few moves.

Ratio

1:6

Coffee

20g

Water

125g

Temp

100°C

Total

0:50

Made for dark, decaf, aged or baked coffees. A short, cool, strong brew that you top up with water, to hold back bitterness.

Ratio

1:4

Coffee

30g

Water

120g

Temp

80°C

Total

2:00

Hoffmann's Ultimate AeroPress turned into an iced cup: a bigger dose and a longer steep, pressed straight onto ice.

Ratio

1:11

Coffee

22g

Water

240g

Temp

100°C

Total

5:00

A fast iced cup, brewed on the AeroPress straight over ice. It follows the same idea as his flash-chilled iced pour over.

Ratio

1:8

Coffee

20g

Water

150g

Temp

92°C

Total

1:30

The 2025 World AeroPress Championship winning recipe. A short upright brew drips its concentrate onto warm water waiting in the server. Needs a flow control cap.

Ratio

1:6

Coffee

18g

Water

100g

Temp

84°C

Total

1:10

The 2024 world-winning recipe, a small concentrate finished with both hot and room temperature water. He made it for his competition coffee, so adapt it to taste.

Ratio

1:6

Coffee

18g

Water

100g

Temp

96°C

Total

2:10

Its unusual idea: a little of the coffee is held back and added partway through the brew. The concentrate is then cut with cool and hot water.

Ratio

1:6

Coffee

18g

Water

100g

Temp

89°C

Total

2:05

The winning concentrate from the 2022 world final, built on many gentle stirs and a long steep. Hot water then brings it up to a full cup.

Ratio

1:5

Coffee

18g

Water

94g

Temp

90°C

Total

2:10

A full-strength champion cup: no water is added after the press. It brews cool, with only very gentle stirs, then cools further in a swirl.

Ratio

1:11

Coffee

18g

Water

200g

Temp

80°C

Total

2:30

Her competition recipe: a big dose and a short brew make a very strong concentrate, diluted to taste. Her everyday cup is a separate, simpler recipe.

Ratio

1:3

Coffee

30g

Water

100g

Temp

92°C

Total

1:00

A big dose and a vigorous stir make a strong concentrate, which hot and room temperature water then double. Chopsticks help with the stir.

Ratio

1:3

Coffee

34.9g

Water

100g

Temp

85°C

Total

1:30

Built on nonstop stirring of a big dose for a strong concentrate, which hot water then opens up. Brewed upside down.

Ratio

1:4

Coffee

35g

Water

150g

Temp

84°C

Total

1:35

His Japan AeroPress Championship win, the year before his World Brewers Cup title. A cool, short brew that is flipped early to steep upright.

Ratio

1:4

Coffee

20g

Water

80g

Temp

80°C

Total

1:25

A world-winning recipe with two water temperatures: a warmer bloom and a cooler main pour. The press stops early and leaves some liquid behind.

Ratio

1:16

Coffee

17g

Water

270g

Temp

83°C

Total

1:25

A V60 method carried over to the Chemex. Boiling water and a level bed help the thick filter drain evenly.

Ratio

1:17

Coffee

30g

Water

500g

Temp

100°C

Total

4:10

A six-cup batch from Blue Bottle, with short spiral pours and rests between. Use cooler water for dark roasts and hotter for light.

Ratio

1:15

Coffee

41g

Water

600g

Temp

96°C

Total

5:00

Keeps the Chemex simple with one long pour after the bloom. Spoon work early and a gentle settle at the end aim for an even drain through the thick filter.

Ratio

1:17

Coffee

30g

Water

510g

Temp

97°C

Total

4:15

The roaster's one-cup Chemex recipe, on a slow, even clock. Little to judge by eye, so it is easy to repeat.

Ratio

1:16

Coffee

25g

Water

390g

Temp

96°C

Total

3:45

A big Chemex batch with two hacks: a refolded filter and a spout blocker keep the drain from stalling. A slow drain is expected and can still taste good.

Ratio

1:16

Coffee

40g

Water

650g

Temp

100°C

Total

5:00

A full 8-cup pot with long rests that let the thick filter catch up between pours. A plain starting point for a first Chemex.

Ratio

1:17

Coffee

42g

Water

700g

Temp

95°C

Total

5:00

A slow, patient method that skips the plunge: a long rest lets the solids sink, and the plunger only rests on the surface. The cup keeps its body with little sediment.

Ratio

1:17

Coffee

30g

Water

500g

Temp

100°C

Total

10:00

The author's own method, with the lid off until the end. Cleaning up the crust before a gentle press and a short rest keeps sediment out of the cup.

Ratio

1:14

Coffee

35g

Water

500g

Temp

100°C

Total

7:00

Scales with the size of the pot: one round of stirring per serving, up to three. Pour the whole pot off the grounds as soon as you press.

Ratio

1:16

Coffee

28g

Water

450g

Temp

96°C

Total

2:40

The plunger rests just under the surface for the whole steep, so the grounds stay under and the heat stays in. A gentle, hands-off press.

Ratio

1:18

Coffee

30g

Water

540g

Temp

95°C

Total

5:20

A simple home French press, with a bloom first and a gentle press that stops before the bed is squeezed.

Ratio

1:15

Coffee

30g

Water

450g

Temp

96°C

Total

5:00

A long, slow press with plenty of rest, so the solids settle well before you drink. Patient rather than demanding: most of the time is waiting.

Ratio

1:16

Coffee

16g

Water

250g

Temp

95°C

Total

10:45

Aims at a clean press cup: a paper filter wrapped around the plunger screen holds back sediment and oils. You need a basket paper big enough to cover the screen.

Ratio

1:15

Coffee

22g

Water

330g

Total

3:30

A simple flat-bed recipe with only two pours after the bloom. Gentle spins keep the bed level, so it extracts evenly.

Ratio

1:17

Coffee

20g

Water

340g

Temp

95°C

Total

4:20

The roaster's house method for any flat dripper, built on a strict, even rhythm with no separate bloom. Easy to repeat once the timing sinks in.

Ratio

1:16

Coffee

25g

Water

390g

Temp

96°C

Total

3:30

The roaster's house Kalita Wave recipe, used across many of its coffees. A heavy first pour after the bloom does much of the work, then the pours space out.

Ratio

1:16

Coffee

25g

Water

400g

Temp

93°C

Total

3:30

The roaster's own Kalita recipe, built on one rule: pour again before the bed drains, so the coffee stays under water. A plain rhythm that is easy to repeat.

Ratio

1:16

Coffee

16g

Water

260g

Temp

94°C

Total

2:50

Aimed at a clear cup and a calm bed, with one long, thin last pour that matches the outflow. Needs a gooseneck kettle and a steady hand.

Ratio

1:14

Coffee

14g

Water

200g

Temp

92°C

Total

2:10

The roaster's quick and easy recipe for one large cup. You pour by the falling water level on a steady rhythm, so it is simple to repeat.

Ratio

1:17

Coffee

30g

Water

500g

Temp

93°C

Total

3:45

The routine that won the 2013 World Brewers Cup. A column of water kept over the bed soaks up the force of the pour, so a slow-flow kettle helps.

Ratio

1:16

Coffee

24g

Water

380g

Temp

96°C

Total

3:30

A moka pot recipe for light roasts that keeps the brew cool and the flow slow. A paper filter on the coffee keeps the cup clean, but you need to watch the heat.

Ratio

1:5

Coffee

21g

Water

105g

Total

4:00

The maker's own recipe for the Switch, and a simple steep and release to start with. A gentle swirl as it drains levels the bed.

Ratio

1:17

Coffee

15g

Water

250g

Temp

93°C

Total

3:00

Splits the brew between hot percolation and a cool, closed-valve steep. The hot stage draws out acidity, and the cool steep adds body with little bitterness.

Ratio

1:14

Coffee

20g

Water

280g

Temp

90°C

Total

3:00

Hoffmann's daily driver: a full immersion steep on the Switch. The drawdown time depends a lot on the paper, so fast papers finish much sooner.

Ratio

1:17

Coffee

15g

Water

250g

Total

4:25

Kasuya's 2025 update to his hybrid method. Percolation and a cooled immersion share one cup, so keep cold water ready to bring the kettle down.

Ratio

1:15

Coffee

20g

Water

300g

Temp

90°C

Total

3:30

Uses the valve only to hold the bloom, then brews like a plain pour over. Two steps, quick to finish, and La Cabra calls for purified water.

Ratio

1:17

Coffee

15g

Water

250g

Temp

96°C

Total

2:00

Simple to repeat, with a percolation start and an immersion finish from two equal pours. A good first hybrid on the Switch.

Ratio

1:16

Coffee

20g

Water

320g

Temp

92°C

Total

3:00

A small, easy cup in only two steps, with one continuous pour after a held bloom. Quick to finish and simple to repeat.

Ratio

1:14

Coffee

14g

Water

200g

Temp

93°C

Total

2:20

How the 2022 World Brewers Cup champion makes her own daily coffee: low effort and done in under two minutes. A short steep at the end closes the brew.

Ratio

1:15

Coffee

16g

Water

240g

Temp

90°C

Total

1:45

A single small cup that starts as immersion and finishes as a regular pour over. Any paper works, and there is no stir or swirl to time.

Ratio

1:16

Coffee

10g

Water

160g

Temp

94°C

Total

2:00

A competition recipe: the 2020 Norwegian champion used it at the 2021 World Brewers Cup with a natural Geisha. It moves between steeping and percolation.

Ratio

1:15

Coffee

16.5g

Water

240g

Temp

96°C

Total

3:10

Three separate steeps, each drained fully before the next, with the undisturbed bed doing the filtering. A slow, hands-on brew with a spoon and two kettle temperatures.

Ratio

1:17

Coffee

15g

Water

250g

Temp

90°C

Total

6:00

Carlos Escobar's 2025 World Brewers Cup routine, which placed third. He throws away the first drips, which he calls the saltiest part, and stops the brew early.

Ratio

1:14

Coffee

14.5g

Water

200g

Temp

90°C

Total

2:30

Kasuya's hybrid method adapted for iced coffee, with half the water percolating and half steeping. The kettle is cooled with ice partway, and it need not be exact.

Ratio

1:7

Coffee

20g

Water

140g

Temp

93°C

Total

3:30

Water goes in before the coffee, a method Hoffmann credits to Workshop Coffee. It keeps the paper from clogging, so the drawdown stays short.

Ratio

1:17

Coffee

15g

Water

250g

Temp

100°C

Total

3:30

A hands-off brew with a single pour that needs no technique, so any kettle works. The lid stays on for most of the steep.

Ratio

1:15

Coffee

20g

Water

300g

Temp

95°C

Total

5:20

Onyx's Clever recipe, shown by US Brewers Cup Champion Elika Liftee. Water goes in first and a few short stirs keep the grounds under, for a full carafe at drip strength.

Ratio

1:16

Coffee

25g

Water

400g

Temp

98°C

Total

3:00

A quick immersion brew with a single light stir. The paper keeps the body of a steeped cup but holds back the sediment.

Ratio

1:15

Coffee

28g

Water

420g

Temp

95°C

Total

3:30

Iced coffee by immersion, with no pour technique to manage. It works in any steep-and-release brewer, and darker roasts take a shorter steep.

Ratio

1:9

Coffee

37.5g

Water

330g

Temp

100°C

Total

6:35

A short, quick brew with a hard stop: the dripper comes off on time even if water remains. Stir the server before you serve.

Ratio

1:17

Coffee

15g

Water

250g

Temp

93°C

Total

1:30

A small single cup with only a bloom and one long pour, using water just off the boil. The simple structure is easy to repeat.

Ratio

1:16

Coffee

12.5g

Water

200g

Temp

99°C

Total

2:00

A simple, even schedule from a Norwegian Brewers Cup champion, with equal pours after the bloom. Easy to follow and to repeat.

Ratio

1:15

Coffee

15g

Water

230g

Temp

93°C

Total

2:40

Winner of the 2023 World Brewers Cup, built on equal pours and a steady rhythm. It aims for a rounded cup that joins acidity, sweetness and body.

Ratio

1:16

Coffee

15.5g

Water

250g

Temp

91°C

Total

2:40

The 2019 World Brewers Cup winner, quick and with no separate bloom. The short contact time suits light roasts with floral and fruity notes.

Ratio

1:15

Coffee

16g

Water

240g

Temp

94°C

Total

1:46

A small iced cup on the Origami, chilled with ice after brewing rather than brewed onto it. For a very fruity coffee, Kurasu puts the ice in first.

Ratio

1:11

Coffee

13g

Water

140g

Temp

91°C

Total

1:55

Fellow's beginner recipe for the Stagg [X]. One pour waits on a visual cue, which teaches you to read the bed.

Ratio

1:16

Coffee

20g

Water

320g

Temp

96°C

Total

3:00

From an Onyx barista's brew class for the Stagg [X]. Each pour is firm enough to make the bed bubble, and the times are finish marks, not start marks.

Ratio

1:16

Coffee

17g

Water

275g

Total

2:45

Orea's base recipe for the V4, the one to start from when you dial in. Pours follow the falling water level, so it adapts to each coffee.

Ratio

1:16

Coffee

16g

Water

260g

Temp

94°C

Total

2:45

April's recipe from their first look at the Orea. A large last pour in the center keeps enough water above the bed for the slow end of the drain.

Ratio

1:17

Coffee

12g

Water

200g

Temp

91°C

Total

4:00

A minimal Orea V3 recipe from a brewer Hedrick rates highly for consistency. A long bloom and near-boiling water do much of the work.

Ratio

1:17

Coffee

15g

Water

255g

Temp

98°C

Total

4:00

The 2024 World Brewers Cup winning recipe. A fast paper and a level bed are the keys, and the shower screen and needle tool are optional.

Ratio

1:16

Coffee

17g

Water

270g

Temp

93°C

Total

2:25

The 2022 World Brewers Cup winning routine, known for its two water temperatures: a cool first pour, then hot water for the rest. Needs a second kettle.

Ratio

1:14

Coffee

14g

Water

200g

Temp

95°C

Total

2:30

April's go-to structure for its own brewer, as simple as it gets: no bloom, two equal pours, then hands off until it drains.

Ratio

1:15

Coffee

13g

Water

200g

Total

2:30

April's iced pour over, brewed onto ice with a top-up afterwards. They suggest it for a more developed roast.

Ratio

1:10

Coffee

13g

Water

130g

Temp

91°C

Total

2:20

The maker's immersion-first recipe for the Pulsar, aimed at a fuller body. The valve only opens halfway, and the last of the water goes in cooler.

Ratio

1:17

Coffee

20g

Water

340g

Temp

94°C

Total

3:45

From the Pulsar's co-designer. A shallow layer of water above the bed keeps agitation low, which keeps astringency down.

Ratio

1:17

Coffee

20g

Water

340g

Temp

99°C

Total

4:00

A community recipe that the maker says gives the most acidic cup on the Pulsar. Percolation comes first, then a short steep.

Ratio

1:17

Coffee

15g

Water

255g

Temp

95°C

Total

3:20

Rao's own Pulsar recipe, made for larger doses so the bed is deep enough. A short bloom favors clarity and aroma, a longer one more body.

Ratio

1:17

Coffee

25g

Water

425g

Temp

100°C

Total

4:00

A fast percolation brew aimed at a high extraction. The pours go by eye, each time the water level falls.

Ratio

1:17

Coffee

18g

Water

306g

Total

2:55

The roaster's Pulsar recipe, aiming for acidity and sweetness in balance. The pulses go by eye, topping up whenever the water sinks close to the bed.

Ratio

1:16

Coffee

20g

Water

320g

Total

3:45

Second place at the 2026 World Brewers Cup. The idea is to set aside the first few drips, which gives a sweeter, less sharp cup.

Ratio

1:14

Coffee

14g

Water

200g

Temp

89°C

Total

2:00

The routine that won him the 2026 Australian title: half the water steeps behind a closed valve for one minute, then the valve opens for the second half. Simpler than his World Brewers Cup routine, with no drips set aside, and about 155 g in the cup.

Ratio

1:14

Coffee

14.5g

Water

200g

Total

1:45

A concentrate that you dilute with hot water after brewing, like an americano. The maker suggests it for coffees that extract easily, and a metal filter if you have one.

Ratio

1:8

Coffee

20g

Water

160g

Temp

95°C

Total

2:20

Iced coffee as a full immersion on the Pulsar. A strong 1:12 brew ratio holds up once the ice melts in, though it can take more care to dial in.

Ratio

1:12

Coffee

20g

Water

240g

Temp

92°C

Total

3:45

A quick recipe built around the NEO's fast flow, done in under two minutes. Each pour starts by eye, the moment the coffee surface shows.

Ratio

1:16

Coffee

15g

Water

240g

Total

2:00

Kurasu's own NEO recipe, meant for light-roasted single origins. A small dose and a steady rhythm keep it easy to repeat.

Ratio

1:17

Coffee

12g

Water

200g

Temp

91°C

Total

2:10

From the 2025 World V60 Brewers Cup runner-up. The aim is water spread evenly over the whole bed, which he says brings sweetness and a long finish.

Ratio

1:15

Coffee

16g

Water

240g

Temp

92°C

Total

2:00

A cool 82°C brew from the 2025 UK V60 champion. Every pour is a firm stream into the middle that digs into the bed, with no circles.

Ratio

1:13

Coffee

18g

Water

240g

Temp

82°C

Total

2:30

From the 2025 Canadian V60 champion, built on contrast: lively agitation early to lift fruit and acidity, then a calm finish that keeps bitterness out.

Ratio

1:16

Coffee

18g

Water

288g

Temp

95°C

Total

3:00

The LIGHT UP COFFEE founder's NEO recipe. Its fast drain leaves room for extra agitation, and the later pours are timed by when they should finish.

Ratio

1:17

Coffee

14g

Water

235g

Total

2:30

About as simple as pour over gets: all the water at once, and the dripper comes off early. It works even with a plain kettle.

Ratio

1:16

Coffee

15g

Water

240g

Total

1:15

The 2025 World V60 Brewers Cup champion's own NEO recipe, not his competition one. It ends with a steep in room-temperature water, on a Switch base.

Ratio

1:15

Coffee

16g

Water

240g

Temp

94°C

Total

3:00

Kurasu's hybrid for the NEO on a Switch base, made for light roasts. The valve sets a firm end, so the brew stops on the clock even if water remains.

Ratio

1:15

Coffee

16g

Water

240g

Temp

91°C

Total

2:30

Pour-free immersion on the NEO with a Switch base: the coffee goes into the water, and stirring does the rest. Very simple, and quick thanks to the fast drain.

Ratio

1:12

Coffee

13g

Water

150g

Temp

100°C

Total

1:20

Iced coffee brewed onto ice with only about 40 seconds of pouring. Set for light roasts; use slightly cooler water for a medium-dark coffee.

Ratio

1:8

Coffee

18g

Water

150g

Temp

94°C

Total

1:30

The maker's own starting recipe for the UFO. It mixes slow, low, gentle pours with one fast, high pour at the end.

Ratio

1:17

Coffee

15g

Water

250g

Temp

92°C

Total

3:15

A UFO co-founder's US Brewers Cup qualifier routine, with quick, steady pours and a Melodrip for the second half. Built for a fast flat paper.

Ratio

1:16

Coffee

16g

Water

250g

Total

2:50

From the third-place finisher at the 2024 US Brewers Cup: gentle early pours, then a hard, high last pour. Use 82°C for that pour with heavily processed coffees.

Ratio

1:16

Coffee

15g

Water

240g

Temp

92°C

Total

2:40

The maker's base recipe for the UFO's Type A papers, sized for a smaller cup. Every pour stays low and close to the bed, and there is no separate bloom.

Ratio

1:15

Coffee

13.5g

Water

200g

Temp

92°C

Total

2:45

The routine that brought the UFO to the 2024 US Brewers Cup. A quick brew with no bloom that ends with one large pour in the center.

Ratio

1:16

Coffee

16g

Water

250g

Temp

93°C

Total

2:30

The runner-up routine at the 2024 World Brewers Cup. Its idea is a much cooler last pour through a Melodrip, so you need a second kettle and a Melodrip.

Ratio

1:16

Coffee

15g

Water

240g

Temp

92°C

Total

3:00

The 2026 World Brewers Cup winning routine, on a UFO set on a Switch base. It joins two styles: half the water drains through, the other half steeps.

Ratio

1:13

Coffee

15g

Water

200g

Temp

92°C

Total

2:10

The maker's hybrid recipe for a UFO on a Switch base: a stirred steep first, then percolation. An option lets you choose high or mild extraction.

Ratio

1:17

Coffee

12g

Water

200g

Temp

92°C

Total

3:45

The 10 gram version of Hedrick's Deep 27 micro brew, with one pour fewer. He says the timing does not need to be exact.

Ratio

1:16

Coffee

10g

Water

160g

Total

2:15

A full-size cup for the Deep 27, built on short pulses with brief pauses between them. The steady rhythm makes it easy to repeat.

Ratio

1:15

Coffee

15g

Water

230g

Temp

92°C

Total

2:50

A small-dose recipe made to stretch a rare, costly coffee, or an intensely processed one, into a smaller cup. Short pulses suit the small dose.

Ratio

1:16

Coffee

8g

Water

130g

Total

1:45

PERC's own small cup for the Deep 27. A long bloom sets it apart, and even clock marks make it simple to follow.

Ratio

1:16

Coffee

10g

Water

160g

Total

2:15

Hedrick's micro brew for 7 to 9 grams in the tall, narrow Deep 27. Many gentle pours keep the water level low. He counts it among his favorite pour overs.

Ratio

1:18

Coffee

8g

Water

140g

Total

2:00

A relaxed recipe for the Z1 with only three pours to remember. Pours follow the falling water level, so there is little to time.

Ratio

1:17

Coffee

15g

Water

250g

Temp

96°C

Total

2:45

Orea's simplest recipe for the Z1: two big pours and no bloom. Orea disliked this style on other brewers but likes it on the Z1.

Ratio

1:17

Coffee

12g

Water

200g

Temp

93°C

Total

2:45

A higher-dose recipe for the Z1, with a double bloom. The pours follow how the bed drains rather than the clock.

Ratio

1:17

Coffee

20g

Water

340g

Total

3:30

Written for Picolot and light roasts, on a fast, fast, slow pattern. The slow finish keeps a little water standing over the bed to the end.

Ratio

1:17

Coffee

15g

Water

250g

Temp

95°C

Total

2:30

The Melodrip maker's light roast recipe for the Z1, with pours that grow as the brew goes on and wait for the water to drop.

Ratio

1:17

Coffee

15g

Water

255g

Temp

92°C

Total

3:30

A low-dose cup at a wide ratio, with one long, slow pour doing most of the work. Orea writes it for washed coffees and says it suits naturals less.

Ratio

1:20

Coffee

10g

Water

200g

Temp

92°C

Total

2:45

A small immersion cup that needs the Switch adapter for the Z1. Most of the brew steeps with the valve closed, so the clock does most of the work.

Ratio

1:17

Coffee

10g

Water

170g

Temp

95°C

Total

2:45

The Solo maker's own café recipe. Each pour waits for the bed to nearly drain, which controls flow and contact time, so treat the clock as a guide.

Ratio

1:16

Coffee

15g

Water

240g

Temp

93°C

Total

2:25

The 2025 World Brewers Cup winning routine on the Solo. A very short brew with a hot start and a much cooler finish through a Melodrip.

Ratio

1:14

Coffee

15g

Water

210g

Temp

96°C

Total

1:45

Ceado's suggested starting point for the Hoop. You pour once into the outer ring and leave it alone, and Ceado says the water temperature needs no attention.

Ratio

1:17

Coffee

15g

Water

250g

Total

4:00

A plain, classic double: very hot water, no preinfusion and one steady press. A simple place to start on the Robot.

Ratio

1:2.2

Coffee

17g

Yield

38g

Temp

100°C

Shokunin's pick for straight espresso on the Robot. Low pressure keeps the shot easy to control and the cup soft and delicate.

Ratio

1:3

Coffee

18g

Yield

54g

Temp

100°C

Shokunin's recipe for milk drinks, based on the roastery's café espresso. A shorter ratio at full lever pressure than its straight espresso recipe.

Ratio

1:2.3

Coffee

19g

Yield

44g

Temp

100°C

A declining pressure shot that eases off in stages as the cup fills. Kaldi's aims for a lighter body with clear acidity, and it needs a steady hand on the arms.

Ratio

1:2.4

Coffee

17g

Yield

40g

Temp

100°C

A home workflow for light roasts from an Australian retailer. A long, barely pressed soak and water as hot as you can get it come before a steady pull.

Ratio

1:2.8

Coffee

18g

Yield

50g

Brings the bloom to a manual lever: the puck rests with the arms held still before the press. Shokunin describes a sweet, creamy shot with less funk and complexity.

Ratio

1:3

Coffee

18g

Yield

54g

Temp

100°C

Espresso with almost no pressure: the soup method, worked out in an online espresso community and adapted to the Robot by Hedrick. The water runs straight through the puck.

Ratio

1:3

Coffee

17g

Yield

51g

A small, strong cup in the Vietnamese style, written for a darker roasted robusta. Slow and hands-off once the lid goes on.

Ratio

1:8

Coffee

15g

Water

120g

Temp

88°C

Total

5:00

The maker's hot recipe, made as a concentrate. Dilute it with water or milk, so one brew can become a black coffee or a milk drink.

Ratio

1:8

Coffee

20g

Water

160g

Total

2:30

A hot concentrate cut with an equal amount of water for a full cup. Close to the maker's own recipe, with a set water temperature and a slow, steady press.

Ratio

1:8

Coffee

20g

Water

160g

Temp

91°C

Total

2:30

A longer take on the soup-style brew, made on the OXO Rapid Brewer. A sweet, syrupy cup, stronger than filter, served as is. Any roast works.

Ratio

1:10

Coffee

22g

Water

220g

Temp

95°C

Total

1:20

A cold brew concentrate in minutes, from the maker. It uses twice the coffee of the hot recipe. Dilute it with water or milk.

Ratio

1:4

Coffee

40g

Water

160g

Total

5:30

The maker's own siphon method, a simple place to start with this brewer. Few steps, and the heat does most of the work.

Ratio

1:15

Coffee

17g

Water

250g

Total

2:20

Blue Bottle's own method, with the water held below boiling and an undisturbed steep. A dome of grounds on the filter shows the brew is done.

Ratio

1:13

Coffee

22.5g

Water

300g

Temp

88°C

Total

2:40

Built for a high extraction, with a paper filter in place of the cloth, which the author found worse. Demanding, with close control of heat and temperature.

Ratio

1:17

Coffee

23.5g

Water

400g

Temp

94°C

Total

3:00