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Brewing
Mikava Gesha Marsella: a three-stage 18g V60 recipe
The source’s gram targets are usable despite two incorrect ratio labels.
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Article
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Mikava Gesha Espresso Blend: separate filter and espresso targets
The source provides a 20g V60 method and an 18g-in,45g-out espresso baseline.
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Brewing
Sunday Hua Chang: four 65g flat-bottom pulses after the bloom
The Thai controlled-yeast natural uses 20g coffee and 320g water.
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Brewing
Milk & Honey Murarandia AA: a 20g conical recipe with a temperature issue
The source’s 213°F setting exceeds ordinary open-kettle boiling temperature.
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Brewing
Poem Juliana Guevara Pink Bourbon: a 306g V60 sequence
The 18g recipe uses a 36g bloom and four progressively smaller main pours.
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Brewing
Assembly Nestor Lasso Ombligon: a 22g Origami flat-filter recipe
The source uses an extra-fine grind and 330g water at 93.3°C.
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Brewing
Poorboy Koji Maragogype: a two-temperature Hario Switch method
The 15g/240g recipe changes from open percolation to a closed steep.
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Brewing
Torch Little Juzi: a flat-bottom recipe with a one-gram mismatch
The source’s 60g bloom and three 85g pours total 315g, while its panel says 316mL.
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Brewing
DAK Milky Cake: an 18g three-pulse alternative to the Christmas recipe
The 2026 guide totals 300g water in three 100g pouring phases.
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Brewing
My Friend’s Hawaii Red Catuai: a 20g five-pulse filter recipe
The 320g method is offered for either Kalita or V60.
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Brewing
NATIVE Arcadia: a 20g Origami recipe totaling 300g water
The 40/100/80/80g pattern accompanies a 60/40 processing composition.
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Brewing
NATIVE Hachi-Kitsutsuki: a 16g washed Pink Bourbon recipe
The 225g Origami method uses five additions from 30g to 45g.
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Brewing
Bani Matar Release 015: a source recipe with 252g versus 255g totals
The listed V60 additions exceed the water-panel target by three grams.
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Brewing
Bani Matar Release 014: a closed bloom followed by Switch percolation
The 18g/280g recipe opens the valve after 45 seconds.
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Brewing
SEY Eudis Orosco: a 20g V60 method with two assisted main pours
The Peruvian SL9 recipe uses a 60-second bloom and 340g water.
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Brewing
Brew X Ijen Highlands: an upright AeroPress method for 18g coffee
The 260g recipe combines ten stirs, a two-to-three-minute steep and a 45-second press.
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Brewing
Ultimo Halo Hartume guide: clarify the coffee name and temperature
The source panel says Danche and lists an above-boiling 215°F setting.
Article
Brewing
Coracle Lillian Raeford Duncan Gesha: increasing conical pulses
The 16g/255g method progresses from 40g bloom to an 85g finish.