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Onyx Alaka Natural: a 25g Kalita recipe totaling 400g water
The source’s Christmas-set method uses progressively varied spiral additions.
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Corvus Sonora Milenio: a 25g V60 recipe with 400g water
The recovered source panel supplies the dose, grind and temperature for the four-pour sequence.
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Brewing
Prodigal San Antonio: a 25g no-bypass recipe with a long pulse phase
The recovered panel specifies a Pulsar,400g water and 98.9°C.
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Hydrangea Gachatha AA: a 25g V60 recipe with three 110g main pours
The recovered panel identifies a washed Kenyan coffee and 96.1°C water.
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Wonderstate El Zanate: a 25g V60 recipe finishing at 425g water
The recovered source panel completes the five-addition sequence at 96.1°C.
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Brewing
Manhattan Silvio Roberto: a 25g/415g pulse recipe
The Brazilian anaerobic natural uses a larger bloom and water-level cues.
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Brewing
NATIVE HACHI Asobi: a higher-pour-height Origami method
The 25g/360g sequence uses three 80g additions between its opening and closing 60g pours.
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Brewing
Savage Spectrum Geisha: a 90g bloom and two 155g pours
The Panama hybrid-process coffee is paired with 25g coffee and 400g water.
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Aviary River Bekele Yutute: a 25g V60 recipe with four main pours
The 425g method combines center additions with an outward-and-back final pattern.
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Blendin Alo Washed: a five-stage 25g filter recipe
The source supports either Kalita or V60 with 400g total water.
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Brewing
Torch Lao Xu Zhai: a flat-bottom recipe for Yunnan Catimor
A 70g bloom is followed by three equal 110g additions.
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Brewing
Newbery Street Patio Bonito Sidra: a 15g Orea recipe
After a circular bloom, the source uses three center pours to 240g.
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Brewing
DAK Milky Cake: four mixed-pattern pulses for a 25g dose
The final 115g addition brings the recipe to 415g water.
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Brewing
SEY Hamasho Songo 155: a 20g Melodrip-assisted V60 method
The source emphasizes hot water, a long bloom and water-level cues.
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Goodboybob Kateshi Estate: a cooling-kettle V60 schedule
The 20g/320g method uses a 60g bloom followed by two 130g pours.
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NATIVE HACHI Kurumi: resolve the 290g versus 300g water target
The source’s Origami pulses total 300g although its panel lists 290mL.
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Brewing
NATIVE Hachi Amane: a 16g Origami recipe finishing at 225g
A 30g bloom precedes three 50g additions and a 45g finish.
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Brewing
NATIVE Hachi-Kondoru: a 225g Origami recipe with extended-rest advice
The source pairs a light Gesha roast with a 16g dose and five additions.