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Brewing
Kaffeelix Aquiares Flower Culture: clarify the 224g versus 240g recipe
The source’s four listed pours total 240g for a 14g dose.
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Pine San Diego: an inverted AeroPress recipe with handling considerations
The source uses 18g coffee,275g water and a 45-second press.
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Brewing
Driftaway Ratnagiri: a four-stage 18g V60 recipe
The 280g method allows complete drainage between its main additions.
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Brewing
Ruang Kopi Java Sunda: measured ice for flash brewing
The source combines 20g coffee,200g hot water and 120g ice, with a separate espresso option.
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Brewing
Passenger Montecarlos Gesha: an 18g V60 schedule paced by drainage
The 280g method closes with two 60g additions rather than fixed final timestamps.
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Brewing
NATIVE Peach Jam: a 24g filter recipe with higher circular pours
The 350g method uses a 50g bloom and three 100g additions.
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Brewing
Tandem Danche White Honey: an 18g V60 method with full-drain pauses
The 300g sequence uses 60/60/90/90g additions and a final spin.
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Brewing
Pinup Shoondhisa: an 18g Kalita recipe with a 16g variation
The source’s 250g method shifts from center pouring to a spiral finish.
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Brewing
OKŪS Wilton Benitez Bourbon: a 90.6°C V60 recipe
The 15g/240g guide offers a temperature-based sensory comparison as a source suggestion.
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Brewing
ILSE Wilder Lazo Gesha: an increasing-pulse 16g conical recipe
The 255g method uses 40/60/70/85g additions at 98.9°C.
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Brewing
Paso Paso Syoum Family: a two-temperature static-cherry recipe
The 15g/230g V60 schedule begins with an 88°C bloom.
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Brewing
Mostra Gesha Spirits: an 18g/280g conical recipe
The source’s 60/60/80/80g pattern changes to a center-focused final pour.
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Brewing
Pepe Jijon Wave Washed: clarify variety and water-total labels
The source title says Sydra while its panel says Mejorada;278mL also conflicts with 280g.
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Brewing
Pepe Jijon Tyoxidator: five ten-second main pours to 280g
The 18g flat-bottom method includes gentle swirls at the beginning and end.
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Brewing
Tiny Arms La Bendicion: an upright 18g AeroPress method
The 280g recipe begins with 40g water before a full-volume steep.
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Brewing
Hatch El Paraíso Sake: three 80g mixed-path conical pours
The 15g/240g recipe alternates circular and center pouring at 98.9°C.
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Brewing
Aviary Lino Rodriguez: a 306g V60 recipe with a rest recommendation
The 18g method combines declining main pours with a 21–23% extraction-yield goal.
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Brewing
Los Pirineos Bourbon Honey: a 24g V60 recipe with a 10g mismatch
The panel lists 400mL, but the written 50/100/80/80/80g pours total 390g.