Coffee Brewing Recipes

Daily driver recipes for pourover coffee

UFO Dripper

UFO Sibarist FAST

Official recipe with FAST filters for clarity

3:00 1:16.7

Recipe Basics

15g, finer than V60

Coffee

250ml at 92°C

Water

1:16.7

Ratio

Brewing Timeline

0:00

Pour 1

50g circle pour, low spout, <7g/sec

1:00

Pour 2

50g circle pour, <7g/sec. Same exact pour as pour 1.

1:30

Pour 3

50g circle pour, <7g/sec. Same exact pour as pour 1.

2:00

Pour 4

100g fast pour, 16+g/sec.
First 50g circle pour to lift fines from edges.
Second 50g centre pour to keep fines suspended.

03:00

Finish

Drawdown complete

Notes & Adjustments

Official UFO recipe designed for Sibarist FAST filters. The 80° angle and air channels create zero-bypass extraction. First 3 pours extract flavor, final fast pour creates balance and controls fines. Grind finer than V60 for dense washed coffees.

Sources

Official Recipe: Sibarist UFO SE Product Page

Additional Reference: Rogue Wave Coffee - Sibarist UFO Filters

UFO Type A

Medium flow for balanced extraction

2:30 1:16.7

Recipe Basics

15g, coarser end of medium

Coffee

250ml at 92°C

Water

1:16.7

Ratio

Brewing Timeline

0:00

Pour 1

62.5g low flow rate, low spout height, circle pour.

0:40

Pour 2

62.5g (to 125g total) medium flow rate, low spout height, circle pour.

01:10

Pour 3

62.5g (to 187.5g total) medium flow rate, low spout height, circle pour.

01:40

Pour 4

62.5g medium flow rate, low spout height, circle pour.

02:30

Finish

Target total brew time is 02:30-03:00.

Notes & Adjustments

Type A filters provide medium flow rate - NOT fast-flowing.

For heavily processed coffees:

Such as anaerobic naturals, yeast-inoculated naturals, co-fermented coffees, and unlike washed coffees. Grind coarser to reduce the surface area of the coffees to prevent over-extraction.

Pair with the Melodrip:

Enjoy Type A with Melodrip. Melodrip does not disturb the coffee bed as much as a regular water flow out of a gooseneck kettle spout, and therefore reduces fines migration. This makes for a very fast drawdown, but grinding super fine to compensate for fast flow rate does not result in a tasty cup.

Sources

Primary Source: Rogue Wave Coffee - UFO Type A Filters

Cafec Deep 27

Cafec Official Osmotic Flow

Zero-agitation osmotic extraction

2:30 1:12.5

Recipe Basics

12g, medium grind

Coffee

150ml at 90-93°C

Water

1:12.5

Ratio

Brewing Timeline

0:00

Bloom

Pour ~30g evenly over the bed. Wait 30s.

0:30

Center pour

Pour in a small circle at the center. Keep kettle close to minimize agitation. Pour gently and steadily.

Ongoing

Maintain osmotic flow

Keep pour rate so water in ≈ water out. Balanced pressure, even deep coffee bed. Continue to 150ml.

~2:30

Finish

Drawdown complete. Remove dripper.

Notes & Adjustments

No stirring, no swirling — CEO Nakatsuka stresses avoiding all agitation. The 27° angle naturally creates a thick filtration layer for even extraction. Gooseneck kettle essential.

Sources

Official: cafec-jp.com/products/deep27/

Tanya Nanetti 2-Pour

Smooth, rich, full body — recommended

2:05 1:17

Recipe Basics

10g, medium grind

Coffee (C40 X25 @ 23 clicks)

170g at 93°C

Water

1:17

Ratio

Brewing Timeline

0:00

Bloom

Pour 30g. Wait 30s.

0:30

First pour

Pour 70g to reach 100g total. Steady center pour.

1:00

Second pour

Pour 70g to reach 170g total. Gentle center pour.

~2:05

Finish

Drawdown complete.

Notes & Adjustments

Smooth, rich, full body, incredible juiciness — reminded Tanya of AeroPress coffee. She preferred this over her 4-pour version (which was astringent at 2:50). Tested with washed Colombian.

Sources

Source: Barista Magazine — Test Drive: Cafec’s Deep 27

Tanya Nanetti 4-Pour

Good body, slightly longer brew

2:50 1:17

Recipe Basics

10g, medium grind

Coffee

170g at 93°C

Water

1:17

Ratio

Brewing Timeline

0:00

Bloom

Pour 30g. Wait 30s.

0:30

Pour 1

Pour 46g (total 76g).

1:00

Pour 2

Pour 46g (total 122g).

1:30

Pour 3

Pour 48g (total 170g).

~2:50

Finish

Drawdown complete.

Notes & Adjustments

Pleasant with good body but slightly astringent aftertaste due to longer brew time. Consider grinding coarser if using this method. Tanya preferred her 2-pour version above.

Sources

Source: Barista Magazine — Test Drive: Cafec’s Deep 27

Wendstudio 15-250

Flow-based pours, clean cup

2:30 1:16.7

Recipe Basics

15g, coarse grind

Coffee (Kinu M47 @ 3.2 / C40 ~22)

250g at 90°C

Water

1:16.7

Ratio

Brewing Timeline

0:00

Bloom

Pour 30g in a spiral motion.

0:30

Pour to 80g

Center pour at 6-8g/sec.

Drips

Pour to 160g

When flow switches to drips, pour to 160g in center.

Drips

Pour to 250g

When flow switches to drips again, pour to 250g in center.

~2:30

Finish

Coffee enters “drop mode” ~2:00. Wait 30-40s to drain. Remove dripper.

Notes & Adjustments

Clean cup with great aftertaste and body. Key timing cue is visual — watch the drip stream rather than a timer for pours 2 and 3. Coarse grind like granulated sugar. Good for light to medium roasts.

Sources

Source: wendstudio.shop + beanbook.app (by Viacheslav Druzhynin)

Aramse Pulse Brew

Clarity-focused, vibrant acidity

2:30-3:00 1:17

Recipe Basics

10g, medium-coarse

Coffee

170g at 93°C

Water

1:17

Ratio

Brewing Timeline

0:00

Bloom

Pour 30g. Wait a full 1 minute.

1:00

Begin pulse pours

Small pours to a few cm above the bed, let drain. Center pours only.

Repeat

8-9 pulses total

As bed is about to run dry, do next pulse. Keep water level low.

~2:45

Finish

Drawdown complete (2:30-3:00 range).

Notes & Adjustments

Produces clarity with vibrant malic acidity. Highly repeatable. Seat the filter by pinching the tip from below and pulling gently, then wet to set. Stock Abaca+ filters preferred over V60 filters. Dose flexible from 6-20g.

Sources

Source: beanbook.app — ARAMSE Pulse Brew

Aramse Stir Brew

Body-focused, high agitation

2:30 1:17

Recipe Basics

10g, coarse grind

Coffee

170g at 90-96°C

Water

1:17

Ratio

Brewing Timeline

0:00

Bloom

Pour 30g with a high center pour, quickly wet the bed. Wait 1 min.

1:00

Pour 50g (total 80g)

Stir aggressively as water draws down.

Drain

Pour 50g (total 130g)

Stir aggressively again.

Drain

Final pour 40g (total 170g)

Gentle stir, then wiggle the brewer.

~2:30

Finish

Drawdown complete.

Notes & Adjustments

High agitation for bigger body — goes against Cafec’s official no-stir advice. Can be muddy if overdone. The aggressive stirring compensates for the Deep 27’s fast flow rate.

Sources

Source: beanbook.app — ARAMSE Stir Brew

Yozo / Kurasu 8g Micro Dose

Perfect for expensive or rare beans

2:00 1:16-17

Recipe Basics

8g, medium-fine

Coffee

~130g at 90-93°C

Water

1:16-17

Ratio

Brewing Timeline

0:00

Bloom

Pour ~20g to saturate the small bed. Wait 30s.

0:30

Slow, steady center pour

Pour remaining water into the center. Narrow opening means one-spot pour — hard to mess up.

~2:00

Finish

Drawdown complete. Remove dripper.

Notes & Adjustments

Full, flavorful small cup with just 8g. Narrow opening forces center-only pouring — very beginner-friendly. Tip: use a funnel to load the grounds (the opening is tiny).

Sources

Source: youtube.com/watch?v=-68OSSDsiuk + kurasu.kyoto

Hario V60

James Hoffmann Ultimate V60

Coffee educator's refined technique for consistency

3:30 1:16.7

Recipe Basics

30g, medium-fine grind

Coffee

500ml at 97°C

Water

1:16.7

Ratio

Brewing Timeline

0:00

Bloom

Create a well in coffee bed, pre-wet with 60g water.

0:10

Swirl

Gently swirl in a circular motion until slurry is even, then rest for 45s.

0:45

Main pour part 1

Pour to 300g over 30 seconds (60% of total water)

1:15

Main pour part 2

At 300g, start to pour a little slower and more gently, keeping your V60 cone topped up. Aim to have 100% of your brew weight in within the next 30 seconds.

1:45

Stir with spoon

With a spoon give the V60 a small stir in one direction, and then again in the other direction. This will release any grounds stuck to the side of the paper.

2:00

Swirl

Give it one final swirl after water has drained low enough for a safe swirl.

Notes & Adjustments

James Hoffmann's refined approach emphasizes consistency and forgiveness. The well in the coffee bed ensures even wetting, while the 60/40 pour split provides excellent extraction balance.

Key Technique Points:

Making a well ensures even saturation during bloom. The 60% pour targets flavor extraction, 40% pour controls strength. Final stir prevents channeling and ensures even extraction.

Equipment Notes:

Hoffmann recommends plastic V60 for heat retention. Use high-quality burr grinder and pleasant-tasting soft water. Pouring kettle essential for control.

Troubleshooting:

If too slow: grind coarser. If too fast/weak: grind finer. If sour: increase temperature or grind finer. If bitter: decrease temperature or grind coarser.

Sources

Original Method: James Hoffmann - Ultimate V60 Technique

Additional Reference: HARIO Europe - James Hoffmann V60 Ambassador

Video Guide: James Hoffmann YouTube - "The Ultimate V60 Technique"

Yoshihara-san V60

Very coarse, visual-cue pours

~2:30 1:16.7

Recipe Basics

12g, very coarse

Coffee

200g at 92°C

Water

1:16.7

Ratio

Brewing Timeline

0:00

Pour 1

+40g (total 40g)

0:40

Pour 2

+60g (total 100g)

Visual

Pour 3 — once no water visible on bed

+50g (total 150g)

Visual

Pour 4 — just before surface clears of water

+50g (total 200g)

Notes & Adjustments

Very coarse grind with visual cues for pours 3 and 4 instead of timed intervals. Pours 3 and 4 are triggered by watching the water level on the coffee bed rather than a clock.

Sources

Source: r/pourover (Yoshihara-san hand drip recipe card)

Taniguchi-san V60

Medium grind, timed 4-pour

~2:30 1:16

Recipe Basics

15g, medium grind

Coffee

240g at 92°C

Water

1:16

Ratio

Brewing Timeline

0:00

Pour 1

+40g (total 40g)

0:30

Pour 2

+110g (total 150g)

1:10

Pour 3

+50g (total 200g)

1:40

Pour 4

+40g (total 240g)

Notes & Adjustments

Hario V60 paper filter. Big second pour (110g) front-loads extraction. Even intervals of 30-40s between pours. Taniguchi-san was formerly in the Japan Ground Self-Defense Force before getting into coffee.

Sources

Source: r/pourover (Taniguchi-san hand drip recipe card)