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Brewing
Moongoat Jorge Villanueva Washed: a chocolate-led V60 starting recipe
The guide pairs a 1:16 brew with cherry and pear as intended supporting impressions.
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Immigrant Culture Double Take: a gentler flat-bottom recipe for a co-ferment
Three pours and a moderate temperature target clarity in a mango-and-passion-fruit-processed coffee.
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Brewing
Papalgio Cherry Pearl Pacamara: medium grind and controlled V60 pulses
A Panamanian natural recipe aims to preserve fruit detail and a rounded texture.
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Brewing
Quills Natural Guamo: a published Orea recipe with an unresolved water total
The listed dose and pouring steps disagree, so the source cannot supply a fully verified 350-milliliter recipe.
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Brewing
NOMAD Burundi Gahahe: a compact three-pour Orea recipe
Fifteen grams and 240 milliliters form a straightforward starting point for the washed Bourbon lot.
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MAME Colombia Pink Bourbon: a two-pour V60 recipe
A large bloom and restrained center pour keep this source method simple.
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Brewing
Coffee Collective Gichathaini: a high-temperature V60 starting method
The guide preserves a four-pour sequence for a washed Nyeri selection.
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Brewing
Kiss the Hippo La Lucuma: a V60 recipe for a Peruvian natural
A medium grind and 95°C water define the source’s starting approach.
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Solberg & Hansen Arianita: five V60 additions with a 1:17 ratio
Small center pours follow a short bloom in this washed Honduran Pacas recipe.
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DAK Blueberry Beats: a three-pulse conical-brewer recipe
Circular and center pours divide a 270-milliliter brew over fifteen grams of coffee.
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Obscure Germán Carranza Gesha: a hybrid Switch recipe
The valve changes separate an initial draining pour from a longer immersion phase.
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Brewing
Coffee Man Passion Punch: four conical-brewer pours for a fruit co-ferment
A 280-milliliter method changes from circular pouring to a center-focused finish.
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Brewing
TANAT Melao Pink Bourbon: four equal additions for a small V60 brew
Thirteen grams and 200 milliliters make the source sequence easy to measure.
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Brewing
TANAT Thiririka Githembe AB: a four-stage V60 recipe with corrected totals
The source’s repeated cumulative number is an arithmetic error; its four additions still total 200 grams.
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Brewing
TANAT Nestor Lasso Typica Mejorado: a lower-temperature V60 method
A three-pour recipe uses 13 grams of coffee and a 200-milliliter water budget.
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Brewing
TANAT Alo Chilaka: a 200-milliliter recipe for a high-elevation Ethiopian natural
The source combines a small dose with a long gap before the final pour.
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Brewing
Poorboy Velouria Geisha: a Switch recipe with two water temperatures
An open-valve beginning leads into a cooler immersion phase before the final drain.
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Brewing
Sunday Coffee Project Cinnamon Toast Crunch: a measured pulse-pour recipe
The source pairs a cinnamon co-ferment component with a washed component and restrained brewing.